1. 6. 2020 Lamb rack with horseradish crème fraiche
Raw materials
- 200 g lamb scallop 100 g bear garlic 1 bunch of radishes
- salt
- 50 g butter
- 0,2l olive oil pepper
- 10 g rosemary
- 300 g horseradish
- 10 g thyme
- 0,6 l water
- 0,2 l white wine
- 500 g creme fraiche 100 g lemons
- 200 g puff pastry 200 g asparagus
How to do it
1
Hrebienok
Clean the scallop from the membranes and season with salt. Heat the olive oil in a frying pan and add fresh herbs (thyme and rosemary are suitable), which will start to crackle in the oil. In this way we get a perfumed oil that smells pleasantly of herbs. Fry the scallop on both sides and place it in a preheated oven at 200°C for 8-10 minutes. After baking, leave to rest for a further 5 minutes. Never leave the meat in the preheated oven, set it aside in a separate container.
2
Horseradish crème fraiche
Horseradish créme fraiche is a simple sauce that can be used in both hot and cold variations. Sauté the cleaned and grated horseradish in butter and pour white dry wine and water over it. Season with salt and ground black pepper. Simmer for 15 minutes and let stand for 30 minutes. The longer the broth and horseradish are left to stand, the more intense the flavour of the sauce. Strain and stir the cream into the stock and cook again to combine the flavours and reduce the sauce. Season with a squeeze of lemon. Blend the bear garlic with a little water to make a puree to spread on the dough a few times in a row. Roll out the dough, spread and roll again. You will achieve a pleasantly fragrant and tasty slightly green dough, which you will bake at 170°C for about 10 minutes.
3
Serve with radish, asparagus and torn batter perfumed with bear garlic.
Products used
26. 3. 2020 Lamb knuckle (sous-vide) with carrot-celery puree and glazed onions
Do you like to go back in your memories to your grandmother's holidays? Do you remember all those smells of cakes or homemade bread? The times when soups were eaten with a big spoon? The owners of Tekovská kourija have transformed all their childhood memories into a wonderful concept full of traditional flavours. When they bring you a respectable portion for the first time, you'll feel like you're at grandma's house. Comfort and coziness is carried through the entire interior of the restaurant. Outside, you'll delight in the playground where your little ones can frolic while you blow off steam after a hearty lunch. Alongside the restaurant, a bakery has also been set up where they initially only baked bread and pastries for the lunch menu. People liked the bread, so they started baking regularly, in larger quantities and experimenting with flavours. This is how, for example, the bread with fresh bear garlic and pieces of roasted bacon was created, which is best enjoyed while still warm with a bit of butter spread on it. Later they expanded their portfolio to include cakes, savoury pastries and especially their famous strudels. Branislav Javorský, the chef of the Tekovská kourija, shared with us his recipe for lamb knee with carrot-celery puree and glazed onions.
Cooking with
Branislav Javorsky
Restaurant: Tekovská kouria
WWW: http://www.tekovskakuria.sk/
Address:
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