Recipes

Ingredients 20 g red Kampot pepper 25 g butter + 25 g for smoothing 100 ml cognac 200 ml demi-glace meat juice 100 ml beef broth 50 ml cream Kampot salt to taste Procedure 1. Sauté the pepper from the grinder in hot butter. 2. Pour in the cognac and flambé. 3. Add demi-glace, beef broth, and reduce to the desired thickness. 4. Smooth with cream and cold butter. 5. Salt as needed.   Enjoy your meal! Author: Oldřich Matoušek (Bruxx)

Ingredients 200 g beef steak meat 1 tablespoon olive oil 5 cl favorite whiskey 5 cl cream 50 g cold butter 1 large tablespoon fresh pickled pepper Kampot pepper and salt to season the steak Instructions 1. Salt and pepper the steak. 2. Heat the oil in a pan and sear the meat on both sides. Remove it from the pan and set aside. 3. Pour the whiskey into the pan and let the alcohol completely evaporate. Turn off the heat and add the cream and pepper, and finally small cubes of butter. 4. Taste it. And that's it! You can serve it, for example, with roasted asparagus, blanched vegetables, potatoes, or simply with your favorite side dish.   Enjoy your meal! Author: Lea Skálová

Ingredients 1 head of garlic 2 tablespoons of olive oil salt white Kampot pepper 2 egg yolks 1 teaspoon of Dijon mustard 2 tablespoons of lemon juice 2 dl of smoked oil 1 small black truffle (we recommend Truffles from Markéta) Instructions 1. Roast the garlic with salt, pepper, and olive oil. 2. In a bowl, mix the egg yolks with lemon juice, Dijon mustard, salt, and pepper. 3. Slowly pour the smoked oil into this mixture and whisk it in. 4. Add the paste made from the roasted garlic. 5. Mix everything and serve with grated truffle.   Enjoy your meal! Author: Petr Pejřimovský