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 1.5 kg beef 350 g pancetta 2 cans of tomatoes in their own juice 1 large bottle of strained tomatoes 3 carrots 2 celery stalks 1 onion 2 garlic cloves 300 ml Chianti red wine (or Primitivo) 300 ml beef broth olive oil Kampot salt black Kampot pepper cloves ½ teaspoon grated nutmeg Italian lasagna pasta 400 –500 g Parmesan 500 ml whole milk 50 g butter 50 g plain flour Instructions 1. Mince the lean beef. 2. Heat olive oil in a pan, or if you make a proper beef broth, you will have fat left over. Sauté pancetta and finely chopped onion along with carrots and celery. Fry until the vegetables soften and turn golden, about 15 minutes. Add garlic and sauté for 2 minutes. 3. Add the meat, salt and pepper with Kampot pepper, and cook until the juice forms. Pour in the red wine; at this point, you can add a sprig of rosemary for aroma, stir and cook for about 35 minutes until the alcohol evaporates. 4. Pour in the broth and add finely chopped tomatoes in lime juice and strained tomatoes. Cook on low heat for about 2 hours. If needed, add more broth to the mixture. 5. In a pot, melt the butter and add sifted flour. When the ingredients combine and form a paste, pour in the milk – the milk should ideally be boiled once together with an onion into which you have previously stuck cloves and pierced with a fork to release better aroma and juice. Then let the milk cool, pour it over the paste and sauté. If you forget or do not boil the milk, it will not be the same. Cook on low heat for about 20 minutes. When the sauce is glossy, add nutmeg and a handful or two of Parmesan. 6. Preheat the oven to 180 °C. Prepare the lasagna in boiling water. Soak them in several pieces, but not until completely soft, so they don't become too soggy after baking. Grease the bottom of the dish with olive oil and béchamel and layer – lasagna, béchamel, ragù, and Parmesan. The last layer will be lasagna, béchamel, and Parmesan. 7. Bake for about 45 minutes until the lasagna are beautifully golden – be careful not to burn them.   Enjoy your meal! Author: Nemehlo in the kitchen

Ingredients 2 marrow bones front beef for soup Grüner Veltliner white wine (approx. 0.75 l) 2 tablespoons oil salt, can be for example  Kampot coarse sea salt black Kampot pepper bay leaf 2 larger carrots 1 parsley garlic kohlrabi white onion celery spring onion Procedure 1. Place the bones and meat on a roasting pan – season with salt, pepper, and drizzle with oil. Roast in the oven at 240 °C for about 30–40 minutes, then remove the meat and trim it. Put the bones back in the oven for another 20 minutes. 2. Drain the fat from the roasting pan and save it for sauces later. Put the bones into a pot and cover them with cold water. Scrape the drippings from the roasting pan and pour them into the pot with the bones. 3. Place the root vegetables on a baking sheet and roast for 15–20 minutes. Then toss them into the pot, add the wine (use about a whole bottle for 15 liters) and cover with cold water. 4. Add Kampot pepper and other seasonings, bay leaf, parsley leaves, the remaining vegetables, and cook over low heat for about 9–16 hours. Every hour, skim off the foam to keep the soup clear. For the same reason, only add cold water to the broth if needed. 5. Do not cover the pot with a lid nor stir the soup; steam must escape, and condensation must not form in the pot so the broth can breathe. 6. After 16 hours, the broth is excellent! Strain it through a sieve. Discard the vegetables; fresh ones can be prepared for the soup by sautéing in butter. Cut potatoes into cubes and cook in salted water, and roast garlic in its skin for 10–15 minutes in the oven, then unwrap and serve on a plate with the soup. Before serving, you can sprinkle with spring onions and add chili. 7. According to taste, you can add noodles to the soup – homemade or store-bought. The broth keeps well strained in the fridge for a long time, but you can also freeze it, for example in an ice cube tray, and then use it anytime for sauces.   Enjoy your meal! Author: Nemehlo in the kitchen

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 800 g boneless chicken meat (breasts, thighs) 3 tablespoons oil 1 teaspoon cumin seeds 1 teaspoon fennel 1 teaspoon coriander (seeds) 2 whole Kashmiri chilies ½ teaspoon turmeric 1 tablespoon black Kampot pepper 1 tablespoon coconut oil 1 medium onion 1 tablespoon ginger-garlic paste 400 ml coconut milk 1 tablespoon fenugreek leaves (Greek hay) Salt to taste Procedure 1. Toast the black pepper in a dry pan until fragrant; once you smell its aroma, remove it from the heat and let it cool to room temperature. Do the same with the remaining spices: fennel, cumin, coriander, and chili, which you can toast together. Do not toast the spices for too long to avoid burning and bitterness. Once the spices have cooled to room temperature, coarsely crush the pepper and finely grind the other spices together. 2. In a small bowl, mix the oil, pepper, ground spices, and turmeric. 3. Cut the chicken into pieces and marinate in the prepared spiced oil for at least one hour, preferably overnight. 4. In a pot or deep pan, heat the coconut oil, sauté the onion until golden, then add the ginger-garlic paste and sauté together for about a minute while stirring continuously. Add the marinated meat to this base mixture and sear it quickly. 5. Reduce the heat, add the coconut milk, and cook for about 20 minutes until the meat is tender, fully cooked, and the sauce has reduced and thickened. 6. Finally, salt to taste if needed. 7. Serve with rice or with one of the Indian breads (flatbreads).   Enjoy your meal! Author: Ilona Bansal Chai & Chilli

Ingredients 100 g goose prosciutto 2 large handfuls of mixed salad greens extra virgin olive oil raspberry vinegar red grape wine salt for seasoning and final styling (Kampot Fleur de Sel) Red Kampot pepper 2 very thin slices of bread Instructions 1. First, prepare the salad dressing. 2. Mix about 2 tablespoons of oil, 1 tablespoon of vinegar, and a pinch of salt. Add a few berries of red Kampot pepper to the created emulsion. 3. Slice the prosciutto into thin slices and let it sit at room temperature for at least half an hour – it will develop a wonderful aroma. 4. Cut the bread into thin slices; you can also roll it out a bit with a rolling pin. Brush with olive oil or goose fat and place in a hot oven (180 °C) for about 4–5 minutes. Let cool. 5. Halve the grapes and remove the seeds if they have any. 6. Put the salad into a large bowl and pour over the dressing. Gently toss it with your hands and divide onto plates. 7. Place slices of prosciutto on the salad and add grape wine and bread chips. 8. Serve immediately.   Enjoy your meal. Author: Markéta Hrubešová

Ingredients 1 wild boar back 500 ml dry rosé wine 1 tablespoon Dijon mustard 1 tablespoon allspice 1 tablespoon juniper goose or duck fat salt (for marinating, coarse Kampot sea salt works great) black Kampot pepper Ingredients for the sauce 2 carrots 1 large parsley root 500 ml broth apple cider vinegar 1 lemon about 1 tablespoon sugar 1 tablespoon butter Ingredients for carrot and potato straw 2 carrots 2 potatoes rapeseed oil potato gnocchi 1 tablespoon butter Instructions 1. Clean the meat and remove the sinews (note: you can make broth from the trimmings). 2. Put the wine and freshly crushed spices into a large bowl. Coat the meat with mustard and place it in the bowl. 3. Cover with cling film and let it rest, preferably until the next day. Turn the meat about halfway through. 4. Lightly salt the dried meat. Sear it on all sides in fat, pour about half of the marinade and broth over it, and simmer covered for about 30 minutes. 5. Add half of the cleaned vegetables cut into larger pieces. Turn the meat and pour in the remaining marinade and broth. Simmer for another 30 minutes or until done. 6. For the straw, prepare thin strips of sliced and dried carrot and potato. Fry in batches in a thicker layer of oil until crispy. Let drain on paper towels. 7. Remove the meat and let it rest in a warm place. Blend the sauce until smooth and strain through a sieve. 8. Season with sugar, a drop of vinegar, and lemon juice. Taste! If needed, loosen with a bit of broth or water. Finally, stir in pieces of cold butter (do not boil afterwards). 9. Melt butter in a small pan, add gnocchi and salt. Sear and pour about 200 ml of hot water. Let it cook off and stir occasionally. 10. Place the sauce on plates, add slices of the meat and gnocchi. Finally, sprinkle with vegetable straw (salt the straw just before serving). .pepper..field tip For final seasoning of dishes, you can try our fleur de sel.   Enjoy your meal! Author: Markéta Hrubešová

Ingredients 1,500 g pork ribs Salad yellow radish red onion coriander chili Marinade 75 g black Kampot pepper fleur de sel 75 g mustard seeds 50 g fennel seeds 50 g caraway seeds 50 g Garam Masala spice mix 75 g Hungarian paprika (sweet, mild paprika) 25 g nutmeg 10 cardamom pods Preparation the day before 1. To prepare the brine, put all the ingredients into 1 liter of water and bring to a boil. Set aside and let cool. Remove the hard skin and membranes from the back (boned side) of the short rib by inserting a sharp knife between the skin and meat and making several small cuts to loosen the skin, then pull it off. 2. Immerse the prepared rib into the cold brine (make sure the entire piece is submerged) and leave in the refrigerator for 12 hours. 3. Meanwhile, for the marinade, finely grind the ingredients in a coffee grinder. Weigh the marinade and set aside 50 grams. You will not need the rest of the marinade, but you can of course use it for preparing other dishes. Procedure on the day of smoking 1. Remove the ribs from the brine and lightly pat dry with a kitchen towel. Coat with the marinade and let rest in the fridge for 2 hours. 2. Light the charcoal in the Big Green Egg and heat to 100 °C. Sprinkle a handful of cherry wood chips onto the glowing coals, insert the convEGGtor or stainless steel basket for the convEGGtor with two half-moon stones into the EGG. Place the grill grate and put the prepared ribs on it. Insert the Meater probe (wireless thermometer) into the center of the meat and set the temperature to 70 °C. Close the EGG lid and let the ribs cook until the desired internal temperature is reached. 3. Remove the ribs from the EGG once the internal temperature reaches 70 °C. Wrap them in foil with some butter and whiskey and place back on the grill grate inside the EGG. The meat will retain its core temperature for a long time. Let it cook until the core temperature reaches 90–95 °C. Remove the ribs from the EGG once the meat reaches the desired internal temperature and let them rest covered with foil for half an hour. Cook at low temperature until you have reduced the volume by one third. 4. Remove the stainless steel grill grate from the EGG and insert the cast iron grill grate. Leave the convEGGtor in the EGG. Heat to 180 °C. Unwrap the meat from the foil. Place it bone-side down on the grill (then on the cast iron plate if you have one available) and close the EGG lid. Let the meat caramelize for about 30 minutes. Meanwhile, chop all the salad ingredients and mix together. Remove the ribs from the EGG. Cut the ribs between the bones into four pieces.   Enjoy your meal! Author: Nyoman Purnata

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 250–300 g pork chops with bone 6 pcs green asparagus 6 pcs potatoes 50 g morels 50 ml meat demi-glace sauce 50 ml cream 10 leaves wild garlic lard Fleur de sel Black Kampot pepper Procedure 1. Cut the potatoes into 6 equal pieces and confit them until soft in lard. 2. Season the pork chop with salt and black Kampot pepper. 3. Place on a heated grill and grill each side for about 10 minutes, infusing the aroma by adding several leaves of wild garlic. 4. Meanwhile, sauté the morels, pour in demi-glace and cream, and simmer for a few minutes. Season with salt and black Kampot pepper. 5. 2 minutes before the meat is done, add the green asparagus to the grill and grill for 1 minute on each side. 6. Remove the pork chop from the grill, add the confit potatoes that you previously took out of the lard, and pour the morel sauce over. Garnish with grilled green asparagus and fresh wild garlic leaves.   Enjoy your meal! Author: Ondřej Hutník

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 The ingredients for each component can be found in the instructions Satay Chicken For the marinade, use 1 teaspoon turmeric, 1 teaspoon coriander seeds, 2 tablespoons oil, a piece of grated ginger, 2 cloves of finely chopped garlic, 2 tablespoons soy sauce, and  white Kampot pepper. Cut the chicken into thin strips and marinate in the prepared marinade. Beef Prepare the marinade from 1 teaspoon grated ginger, 1 teaspoon sesame oil, 2 tablespoons fresh orange juice with peel, 1 teaspoon palm sugar, 2 tablespoons soy sauce, and  black Kampot pepper. Cut the beef sirloin or rump steak into thin slices and marinate in the prepared marinade. Shrimps For the marinade, you will need 1 stalk of lemongrass finely chopped, a chili pepper finely chopped, 2 tablespoons olive oil, 2 chopped cloves of garlic, and  red Kampot pepper. Peel and devein the shrimp. Cut them in half and marinate in the marinade. Sides Peanut sauce Prepare the fantastic sauce known from Cambodia for grilled satay from the following ingredients: 2 cups unsweetened coconut milk, 2 teaspoons red curry paste, 2 teaspoons paprika, 8 tablespoons peanut butter, 3 tablespoons sugar, and  fleur de sel. Heat the coconut milk in a small saucepan. Add red curry paste, paprika, peanut butter, sugar, and salt; mix everything well. Serve the sauce at room temperature. Crispy salad Prepare a unique crispy salad to go with the grilled satay simply from sliced green peeled papaya cut into strips, little gem lettuce, carrots, and spring onions. Then add a handful of chopped coriander, 1 chopped chili pepper, and a handful of mung bean sprouts. Toss the salad and sprinkle with sesame seeds and cashew nuts. Coconut milk dressing You can also prepare a dressing from coconut milk for the satay. Mix 100 ml coconut milk, 1 teaspoon curry paste, 1 tablespoon fish sauce, 2 tablespoons soy sauce, lime juice from one lime, 1 tablespoon palm sugar, and 2 grated cloves of garlic. Pineapple salsa The last side dish will be pineapple salsa made from grilled pineapple. Cut the cleaned half pineapple into quarters and grill. Then mash the pineapple and mix with chopped red chili, a handful of chopped mint, finely chopped red onion, olive oil, lime juice from one lime, salt, and  red Kampot pepper.   Enjoy your meal! Author: Tomáš Mrvík

Ingredients (4 servings) 4 duck breasts 2 bell peppers 100 g morels 1 onion Black Kampot pepper 20 g dark Heruffek chocolate mushroom sauce fleur de sel extra virgin olive oil Instructions 1. Score the skin of the duck breasts several times. 2. Add black Kampot pepper and fleur de sel. 3. Place the duck skin-side down on a heated Petromax cast iron plate. 4. Cut the vegetables into large pieces or roast them whole directly over the fire. 5. Turn the duck and vegetables as needed. 6. Add the morels. 7. When the duck is done, set it aside and let it rest in a warm place for about 10 minutes. 8. Slice the duck and add the vegetables with the mushrooms. 9. Add the mushroom sauce. 10. Finish with fleur de sel and black Kampot pepper. 11. Sprinkle everything with finely grated dark chocolate with Kampot pepper from the HERUFEK chocolate factory.   Enjoy your meal! Author: Matteo De Carli

Ingredients (2 servings) 500 –600g venison loin from Windsor 8 green or purple asparagus stalks 8 white asparagus stalks 250 g mixed salad fleur de sel dark red Kampot pepper thyme butter extra virgin olive oil balsamic vinegar garlic Procedure 1. Salt and pepper the meat, rub with garlic and thyme, add a little butter. 2. Place on the grill to sear the meat. Peel the asparagus. Slice the strawberries. 3. Gradually turn the venison loin. 4. Drizzle the salad with extra virgin olive oil and balsamic vinegar and add the sliced strawberries and asparagus. 5. Remove the game and let it rest for 10 minutes in a warm place. 6. Slice the game meat. 7. Place it on the salad, add fleur de sel and dark red Kampot pepper.   Enjoy your meal! Author: Matteo De Carli

Ingredients (4 servings) 4 pieces of beef steaks, 200 g each 12 small potatoes 150 g pancetta fresh herbs eggs extra virgin olive oil black Kampot pepper fleur de sel Procedure 1. Place fresh herbs around the steak. Salt and pepper the steak, add oil. 2. Boil the baby potatoes in water for 12 minutes. 3. Insert the Meater (wireless thermometer) into the steak, set the app to the desired temperature, and grill the meat. 4. Add extra virgin olive oil, butter, and pancetta to a cast iron pot. After 7–8 minutes of cooking the pancetta, add the baby potatoes, fresh herbs, salt, and pepper Kampot . 5. Turn the meat and then also the potatoes. After a while, remove the steak and let it rest in a warm place. 6. Add eggs to the potatoes and pancetta. Slice the meat, season with salt and add black Kampot pepper. You may serve.   Enjoy your meal! Authors: Matteo De Carli and Ondra Hutník

Ingredients for bread flatbread (12 pcs) 150 ml whole milk 10 g powdered sugar 10 g dried yeast 450 g semi-coarse flour 5 g salt 5 g baking powder 30 g vegetable oil 150 g white yogurt 1 pc baking powder 5 g black Kampot pepper Additional ingredients 2 × 250 g beef Ribeye steak (high rib) 2 slices of pancetta / bacon 200 g green asparagus 200 g white asparagus 100 g radishes 100 g wild garlic 100 ml sunflower oil 1 egg yolk 100 g butter 10 g salt 5 g black Kampot pepper Procedure 1. Mix the ingredients for the bread flatbread into a dough, form 12 buns and let rest for about 30 minutes. 2. Take the beef Ribeye steaks out of the fridge 30 minutes before grilling. Salt and pepper with black Kampot pepper, wrap in pancetta or bacon, and secure with string. 3. Place the meat on the heated grill, insert the Meater (wireless thermometer), and set the temperature to Medium in the app. 4. Meanwhile, prepare the mayonnaise by whisking the wild garlic oil into the egg yolk. 5. Salt and pepper the butter with Kampot pepper and melt it in a saucepan on the heated grill. 6. Cut the asparagus into strips, slice the radishes, and grill them. 7. Roll out the rested dough into bread flatbreads and grill them in butter with Kampot pepper. Brush the flatbreads with butter on both sides. 8. After the app notifies that the meat has reached the desired doneness, remove the steaks and let them rest for 10 minutes. 9. Remove the bread flatbreads from the grill, spread them with the wild garlic mayonnaise. Slice the beef and add it to the flatbreads. Add grilled radishes and asparagus, garnish with fresh wild garlic leaves. Season with salt and black Kampot pepper.   Enjoy your meal! Author: Ondra Hutník

Ingredients (1 serving) 300 g beef sirloin 300 ml beef broth 2 teaspoons Dijon mustard 50 ml cream 250 g potatoes 50 g Parmesan cheese crushed Kampot  red and black pepper salt Chivalon Atilio olive oil Sea Salt Flakes Instructions 1. Slice the potatoes into slices about one centimeter thick, place them side by side on a baking tray lined with parchment paper, drizzle with olive oil, and put into an oven preheated to 250°C. Bake until golden on the bottom. 2. Put the broth into a saucepan and boil until it thickens. Then add cream, mustard, and season with salt and pepper. Cook until the desired consistency is reached. 3. Remove the potatoes from the oven, sprinkle with Parmesan, red pepper, and lightly salt. 4. Take the steak out of the fridge at least 30 minutes before cooking and thoroughly brush it with olive oil. 5. Heat the pan to maximum and carefully place the steak on it. Fry (for this size) about 2.5 minutes on each side. Turn only once. 6. Then remove the steak from the pan and let it rest for at least 3 minutes in a warm place. 7. Turn on the oven grill and brown the cheese on the potatoes until golden. 8. Heat the sauce. 9. Slice the steak. 10. Serve the Parmesan potatoes, sauce, and place the steak slices on top. Sprinkle with Kampot salt and coarsely crushed black pepper.   Enjoy your meal! Author: David in the kitchen

Ingredients (2 servings) 400 g mouflon loin 200 g peeled Jerusalem artichokes White, red and black pepper Casas de Hualdo Cornicabra olive oil Ingredients – meat 2 tablespoons Casas de Hualdo Cornicabra olive oil 2 teaspoons black pepper 1 teaspoon Dijon mustard 1 tablespoon chopped parsley Ingredients – purée milk 10 white peppercorns salt Ingredients – sauce 400 ml beef broth 1 tablespoon dried mushrooms 10 juniper berries 10 red peppercorns 50 ml cream 50 ml cognac 30 g butter salt Ingredients – croquettes 200 g type C cooking potatoes coarse flour 1 egg 1 teaspoon red Kampot pepper plain flour, beaten egg, breadcrumbs for coating Ingredients – side dishes 1 clove garlic 1 larger shallot 1 tablespoon Casas de Hualdo Cornicabra olive oil salt white Kampot pepper For serving Sea Salt Flakes a bit of chopped parsley Procedure 1. Clean the meat, sprinkle with a teaspoon of crushed pepper, place in a vacuum bag, add 2 tablespoons of olive oil, and vacuum seal. 2. Clean the Jerusalem artichokes (keep them in water with juice from half a lemon). Then put them into boiling salted water and cook until soft. 3. Blend the cooked Jerusalem artichokes with white pepper and milk. Add enough milk to make a thick purée. 4. Boil the potatoes until soft, let cool, then grate finely, add the egg, crushed red pepper, and gradually add coarse flour. 5. Knead a slightly sticky dough, form into balls, and coat them in the classic three-step breading. 6. Pre-fry the croquettes in oil heated to 150 °C for about 5 minutes. Just to warm them through and firm up, not to brown them. 7. Boil the broth together with spices and mushrooms until thickened, add cognac, cream, and boil again. Before serving, strain, heat, and at the end stir in butter off the heat. 8. Peel the shallot, cut into quarters, and just halve the garlic. Drizzle with olive oil and roast in an oven preheated to 180 °C. Roast until the garlic is soft and golden on the surface. Sprinkle with some crushed pepper. The shallot will be soft but without color, so torch it with a flambé torch. 9. This way you have everything pre-prepared so you can quickly finish, heat, and fry everything. 10. Prepare the meat using the sous-vide method at 57°C for 1 hour and 15 minutes. 11. Once the meat is cooked, remove it from the bag, pat it dry, and sear it quickly in olive oil. 12. After searing, brush it with mustard and coat it in a mixture of chopped parsley and a spoonful of crushed black pepper. Let it rest for at least 3 minutes. 13. Meanwhile, heat the purée and the sauce. Fry the croquettes quickly until golden brown. Heat the garlic and shallots in the oven. 14. Serve on a hot plate, starting with the purée, then the sliced meat, croquettes, garlic, shallots, and add the sauce. Finally, season the meat with Sea Salt Flakes and sprinkle the entire dish with some coarsely chopped chives.   Enjoy your meal! Author: David in the kitchen

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

Ingredients 16 chicken thighs 2 teaspoons of black Kampot pepper 1 lemon 2 cloves of garlic 2 tablespoons of extra virgin olive oil 1 rosemary sprig 125 g arugula 250 g lamb's lettuce 6 strawberries aged balsamic vinegar Instructions 1. Let the chicken thighs marinate for 30 minutes in olive oil with lemon juice and grated zest, rosemary, garlic, and two teaspoons of Kampot pepper.2. Preheat the grill or oven to 180 °C and then bake or grill for about 30 minutes until the skin is crispy golden. The meat needs to be turned regularly during cooking. 3. While the chicken is grilling, wash the salad and cut the strawberries. When the chicken is almost done, add the strawberries to the salad with a little olive oil and aged balsamic vinegar. Mix the salad well and serve with the chicken thighs.   Enjoy your meal! Author: Matteo De Carli