Recipes

Ingredients 250 g veal tenderloin 4 pieces of white asparagus from Hostín a knob of butter wild garlic meat sauce Demi-glace mashed potatoes Kampot salt Kampot pepper fermented Kampot pepper Method 1. Salt and pepper 250 g of meat and sear it (or grill it). 2. Clean the white asparagus, blanch it in water with lemon, sugar, and salt, then cool it in ice water. 3. Then lightly sauté it in butter with fermented Kampot pepper. 4. Make mashed potatoes (a very smooth potato puree blended with butter and milk), seasoned with wild garlic. 5. Serve the entire dish with demi-glace sauce. You can garnish the dish with leaves or flowers of wild garlic.   Enjoy your meal! Author: Miloš Novák (Dvůr Perlová Voda) We greet chef Miloš! At Dvůr Perlová Voda, our peppers regularly accompany their fabulous menu. Butter with fermented pepper will become your kitchen “must have” too!

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