Recipes

Ingredients (10 servings) 1 ostrich egg (can be replaced with 20 free-range chicken eggs) 200 g sheep brynza cheese 400 g portobello mushrooms, morels (Czech morel) 100 g baby spinach 200 g radishes 50 ml sunflower oil green lyophilized Kampot pepper fleur de sel Instructions 1. Take a larger paella-type pan and place it on a heated grill. Add sunflower oil to the pan and let it heat up. 2. Cut the mushrooms into smaller pieces. Put them into the pan and sauté. 3. Break the ostrich egg with a hammer or a cordless drill. Pour the egg over the sautéed mushrooms and stir. 4. When the egg is almost cooked, crumble the sheep brynza cheese on top, sprinkle with sliced radishes, and garnish with baby spinach leaves. 5. Add salt and season with green lyophilized pepper. 6. Remove the pan from the grill and cut into portions.   Enjoy your meal! Author: Matteo De Carli

Ingredients for 12 pieces 2 Package cans of Bonduelle black chickpeas 100 g brown mushrooms olive oil 1 clove of garlic a handful of flat-leaf parsley ½ teaspoon ground coriander ½ teaspoon ground cumin 1/3 teaspoon ground caraway 1–2 spring onions freeze-dried Kampot pepper Kampot salt Coriander mayonnaise 3 tablespoons mayonnaise (can be plant-based) 1 tablespoon finely chopped coriander 1 jalapeño pepper Kampot salt Preparation time: 30 minutesBaking time: 30 minutes Instructions 1. Drain the chickpeas into a colander and shake briefly to remove excess liquid. Transfer to a blender. 2. Slice the mushrooms into thin slices. Pour a tablespoon of oil into a pan. Add the mushrooms to the pan, season with salt, and sauté for 5 minutes over medium to high heat. 3. Once the mushrooms have cooled slightly, add them to the chickpeas. Add a little more salt, a tablespoon of oil, chopped garlic, parsley, coriander, both kinds of cumin, and blend until the mixture is smoother. 4. Mix finely chopped spring onions and freshly crushed pepper into the mixture – adjust the amount to taste. 5. Roll small balls from the mixture and place them side by side on a baking sheet lined with parchment paper. 6. Bake at 200 °C for about 25 minutes. After baking, let them cool for a while. The balls will firm up as they cool. 7. Meanwhile, mix the mayonnaise with chopped coriander and chili pepper in a bowl – add the amount according to taste. Season with salt and serve with the falafel.   Enjoy your meal! Author: Bonduelle

Ingredients 1 tub of mushrooms (250 g) 2 tablespoons of oil 1 larger onion 150 g bacon 150 g Parmesan 3 sprigs of thyme coarse Kampot sea salt freeze-dried Kampot pepper Instructions 1. Remove the stems from the mushrooms and hollow them out. Finely chop the stems and the scooped-out insides. 2. Heat the oil in a pan, fry the chopped onion, bacon, and finally the chopped mushrooms. 3. Salt, pepper, and season with thyme. 4. Fill the mushroom caps with the prepared mixture, sprinkle with cheese, and bake in the oven using the grill program for about 20 minutes. Or you can prepare the mushrooms outdoors over a fire.   Enjoy your meal! Author: Lenka K. - Diary of an Ordinary Mom

Procedure 1. The process is the same for both salmon and duck, differing only in the smoking duration. The temperature of the Big Green Egg should range from 80 to 100 degrees Celsius. 2. Salt both products with fleur de sel and pepper them – salmon with red pepper and duck with freeze-dried pepper. Place on the grill with any vegetables you like. 3. The salmon is smoked on a soaked cedar wooden plank, which imparts a specific sweet flavor of cedar wood to the fish. The duck breasts are smoked directly on the stainless steel grate. Clean the duck breasts and score the skin in a crosshatch pattern. The finer the pattern, the less fatty it will be. Grill with the skin side up so that the released fat drips over the meat. 4. Try to maintain the lowest possible temperature in the grill to ensure the smoking lasts as long as possible. 5. The salmon should reach an internal temperature of 49–52 degrees, and the duck 56–59. To guarantee these temperatures, you can use a wireless Meater probe and then monitor the temperature on your mobile phone. 6. For a stronger smoky flavor, use apple wood chips that have been soaked in water before smoking to create more smoke.   Enjoy your meal!

Ingredients 2 small eggplants 2 cloves of garlic 4 tablespoons of olive oil salt freeze-dried Kampot pepper 2 tablespoons of tahini paste a sprig of flat-leaf parsley 2 tablespoons of lemon juice Instructions 1. Roast and char the eggplants. 2. Scoop out the soft flesh and chop it with a knife. 3. Season with garlic, salt, freeze-dried Kampot pepper, oil, lemon juice, and tahini paste. 4. Serve garnished with parsley.   Enjoy your meal! Author: Petr Pejřimovský

Ingredients 250g ribeye steak 500 g carrots 1 yellow onion 1 head of garlic 3 larger potatoes fresh rosemary 150 g butter 100 g brown sugar 100 g honey 90 g lard 200 g demi-glace meat sauce 1 whole nutmeg 2 whole bay leaves crushed caraway seeds green lyophilized Kampot pepper salt Procedure Ribeye steak 1. Thoroughly clean the steak, pat dry, salt and pepper it. Add some lard to a hot pan and sear the steaks on both sides until golden brown. 2. Then add some butter, several garlic cloves, and fresh rosemary. Brush the steak with the foamed butter. Then place the steak in an oven preheated to 150 °C and roast for 2 to 10 minutes depending on the size of the steak. Carrot purée 1. Peel the carrots, yellow onion, and 4 garlic cloves and slice them thinly. Heat some lard in a pot and add the sliced vegetables. 2. Add bay leaves, brown sugar, honey, and season with salt and black pepper. Sauté the vegetables for a few minutes, then cover with vegetable broth. Cook for about 45 minutes to 1 hour until the carrots are completely soft. 3. Then thoroughly mix everything with a piece of butter and pass through a fine sieve. Season with brown sugar, honey, salt, black pepper, and freshly grated nutmeg. Blanched asparagus 1. Peel the asparagus, trim the ends, cut in half lengthwise, and blanch in boiling salted water for about 2 to 5 minutes; it should be "al dente". 2. Then quickly cool them in ice water. In a small pot, heat butter, add the asparagus, and season with salt and pepper.   Enjoy your meal! Author: Ladislav Floreán

Ingredients 270 g egg whites (1 egg has about 30 g of egg white) 90 g granulated sugar 130 g butter + for greasing the pan 60 g vegetable oil (rapeseed or sunflower oil is good) 300 g milk chocolate, or 150 g milk chocolate and 150 g dark chocolate (70% and above); if you use milk chocolate, add 150 g sugar, if you use milk and dark chocolate, add 180 g granulated sugar 180 g egg yolks (1 egg has about 30 g of egg yolk) 165 g plain flour coarse flour for dusting the pan 10 g baking powder 10 crushed balls of  freeze-dried Kampot pepper Instructions 1. Grease a 26 cm diameter pan with butter and dust it with coarse flour or coconut. The batter is quite a lot; if you have a smaller pan, divide the batter and bake it in another pan, otherwise the batter will overflow. 2. Whip the egg whites with 90 g sugar until stiff peaks form. 3. Melt the chocolate in a double boiler, add butter and oil, mix everything, and add the remaining sugar (as mentioned above, either 150 g or 180 g). 4. Mix the flour, baking powder, and pepper together with the egg yolks into the butter and chocolate mixture, but it must not be hot. The pepper must be crushed in a mortar. 5. Gradually fold the whipped egg whites into this mixture. Do not rush mixing; you don’t want to lose the air in the batter but want it to remain nicely whipped. 6. Pour the batter into the greased and dusted pan and bake at 150 °C for about 90 minutes. We want the batter to bake slowly. This way, the egg whites won’t curdle, and the batter will stay fluffy even after baking. 7. Freeze-dried pepper is fresh green pepper dried by freezing. Its flavor is very strong and intense. Therefore, add it to the batter according to your taste. Taste as you go. If you use homemade eggs, you can even taste the raw batter. There is nothing to fear. Enjoy your meal!

Ingredients – roe deer 80 g roe deer back (Windsor Enterprise) 10 ml olive oil  Kampot salt to taste thyme to taste half a garlic clove without the core   Ingredients – roasted beetroot 50 g red beetroot coarse sea Kampot salt Ingredients – sweet and sour beetroot 20 g colored beetroot (red, pink, yellow) 10 ml white wine vinegar 10 g sugar 5 ml water Ingredients – beetroot gel 10 ml fresh beetroot juice 1 ml balsamic vinegar 0.3 g Kampot salt 0.3 g gellan 0.3 g xanthan Ingredients – parsnip purée 50 g parsnip 100 ml milk 20 g butter Kampot salt to taste thyme to taste Ingredients – jus with Kampot freeze-dried pepper and cognac 200 g game bones 50 ml sunflower oil 50 g shallots 30 g carrot 5 g garlic 3 g thyme 3 × 50 ml red wine 100 g mushrooms Kampot salt to taste freeze-dried Kampot pepper to taste cognac to taste 20 g butter Procedure 1. Clean the roe deer back and wrap it tightly in cling film to form a cylinder. Then place it in the refrigerator for 2 hours to rest. Unwrap from the film and vacuum seal with 3 ml olive oil and thyme. Cook sous-vide for 20 minutes at 50 °C.  2. Remove from the bag and sear on a medium-hot pan with a little oil, butter, thyme, and garlic. While searing, baste the meat with foamed butter. Take out of the pan and let the meat rest for 5 minutes on a rack. Slice in half, brush with olive oil, and season with Kampot salt.  3. Prepare the roasted beetroot. Cover the beetroot completely with sea salt. Bake in the oven at 180 °C until soft. Then peel the beetroot, cut into thicker slices, use a cutter to cut out rounds, place them in a bowl, and pour olive oil over them. 4. Next is the sweet and sour beetroot. Mix water, sugar, vinegar, bring to a boil, and let cool. Cut the beetroot into 3 mm thin slices and use a cutter to cut out rounds. Divide the rounds by color, vacuum pack individually with the prepared brine, and let marinate.  5. For the beetroot gel, mix all the ingredients, bring them to a boil, and cook for 2 minutes. Strain, let cool, and blend into a smooth gel.  6. Cut the parsnip into rounds, put them into a pot, pour in milk, season with salt and thyme, and cook until soft. Strain and blend into a smooth puree, adding strained milk as needed. Finally, soften with butter and strain through a fine sieve. 7. The last step is the jus with pepper and cognac. Roast the game bones in the oven at 160 °C for about 45–60 minutes. In sunflower oil, sauté shallots, carrots, garlic, and thyme until browned. Deglaze three times with 50 ml red wine each time, reducing the wine each time. Then add the game bones and top up with game stock or cold water. 8. Bring to a boil, skim off the foam, reduce the heat, and simmer overnight. Strain through a fine sieve, add raw mushrooms cut into slices, and simmer for 20–30 minutes to fully clarify the sauce. Strain again through a fine sieve and soften with butter. 9. Heat the cognac, ignite it, and let the alcohol burn off. Toast the lyophilized Kampot pepper in a dry, hot pan, let cool, and crush in a mortar. Heat the sauce to 40 °C and season to taste with cognac and lyophilized pepper. Let macerate as needed. Strain and the sauce is ready to serve.   Enjoy your meal! Author: Petr Kunc