2 portions:

500g of rump steak

1 larger celeriac

100g oyster mushrooms

1.5 tbsp of honey

2 tbsp of soy sauce Kikkoman

a few pak choi leaves

30ml dry sherry

100ml chicken stock

a couple of brussel sprouts

30g butter

salt and pepper

Portion the meat to a steaks around 200-300g a piece. Our beef has been matured for 30 days. I tried different temperatures of cooking and the best worked 54 degrees for 3 hours. I am using ziplock bags because I am tired of pulling out the vacuum machine all the time and spending money for vacuum bags. Season the meat with pepper, place it in a bag and add little bit of oil. Cook it for the time instructed and when the meat is ready, cool it in an ice bath. If you want to eat it right away, watch out for the temperature: the meat is already warm so it does not overcook when you seared it. With this method we achieve a beautifully soft result even in meat, which is rather tough and does not have an ideal structure such as fillet.

Clean the celeriac, saving the clean skins for a stock. Cut a few 1 cm cubes, which we will prepare differently later on. Cut the rest of the celery into larger cubes and simmer in butter until soft. This process is needed, the taste is much better than just throwing celeriac into milk. After softening it changes color, turns yellow, then season it with salt pour inside half of the milk. Allow to cook for another 10-12 minutes simmering until tender. Transfer to the blender and mix smoothly. Season with salt, add milk if needed and butter.

Fry the remaining cubes of celeriac in oil, reduce the temperature and add honey, leaving to caramelize and add butter to finish. Season with salt and put aside. Divide the sprouts into leaves and cook in water for a few seconds. Dry the meat on a cloth, season with salt and fry in hot oil in all sides. Cook big pieces of oyster mushroom and pak choi in the pan with little oil. Pour the alcohol in a new pan and let it boil off. Add the broth and the remainings from the zip lock, reduce in half, then add the butter and serve. Enjoy your meal!!

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For 8 portions

Panna cotta

400g whipping cream
100ml whole milk
30g acacia honey
3g agar agar
4g matcha tea (2 bags)

Biscuit

120g matcha baking mixture
3 tbsp rapeseed oil
5 tbsp water
25g dried coconut
zest of half lemon
20g brown sugar
1 banana
1 mango
1 fig
1 pear

Bring cream, milk, tea and honey to a boil, add agar and simmer for 2 minutes. The mixture begins to thicken. Put the cling film or foil (preferably double) into a suitable container and pour the mixture into it. Let it cool. With agar it is a bit different in terms of solidification, it depends on acidity and solidifies almost immediately. I think it’s a lot faster than gelatine, and it’s made of seaweed, which is great!

Next, prepare the dough for cookies. The ingredients are mixed together, because the mixture already contains flour and matcha tea. Roll between two baking papers to a thickness of 0.5 cm and bake at 170 degrees for about 25 minutes. It is better to overcook it a little and then break it after.

Finally, remove the panna cotta from the foil and cut the necessary shapes. Cut the fruit into smaller pieces and caramelize them with a little sugar. Add the biscuit and serve. This dessert is specific and not very sweet: you can add a little honey or white chocolate ice cream. Enjoy!

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For 2 portions:

1 fresh baguette (classic and definitely soft)
1 chicken leg
100g  liver paté
20g fresh coriander
1 carrot
1 cucumber
1 bird’s eye chilli
2 tbsp sugar
3 tbsp rice vinegar
salt

for the marinade

soy sauce
100ml buttermilk
1 tsp Sriracha

Debone the chicken and marinate it (mix all the ingredients above). After at least 2 hours, rinse, dry and fry skin side down in a nonstick pan until the skin crisps up. Then cut it into strips.

Cut the carrots into thin stripes and drizzle with vinegar, sugar and a little fish sauce. Place in the microwave for about 30 seconds. Add sliced ​​cucumber and allow to cool. Cut the baguette in half and spread the paté nicely. Add the vegetables, coriander, chicken and chopped chilli. Enjoy!

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For 2 portions:

2x150g halibut portions without skin
60ml of buttermilk
1 lime
1g xanthan gum
3 fresh shiitake mushrooms
200g Asian vegetables (mungo bean sprouts, some salad or spinach, chard, coriander)
1 yellow carrot
salt and pepper

First we prepare a buttermilk dressing. Blend lime juice and xanthan gum into buttermilk. It will thicken beautifully even cold and it will be a great addition to the fish.

Halibut is a large flat fish, which can be easily 2 meters long. It is white at the bottom and dark at the top. It has a very firm flesh, ideal for baking, very tasty and at the same time popular and expensive.

Season the fish with salt and place it in a hot non-stick pan with a little olive oil and allow to roast. Then place in the oven for about 3-4 minutes at 180 degrees: depending on the thickness of the fish. The larger the fish the longer the time.

Cut the mushrooms into smaller pieces, the leg is very tough, we do not use it, and fry with a piece of butter. Add the coarsely chopped salad and sweat lightly. We can serve! Fish should play a major role in this recipe, so we chose the side dish with a vegetable and a more acidic dressing. Finally decorate with coriander, sprouts and strips of raw carrot. Enjoy your meal!

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For 2 portions:

1 orange bell pepper
1 red bell pepper
2 portions of rice noodles (pho style)
1 lime
mix of Asian herbs (spinach, cilantro, perilla etc.)
1 orange
300g prawns
1 shallot
1 spring onion
20g mungo beans

Dressing

50g orange curry paste
200ml orange juice
40g soy sauce
50g maple syrup
30ml brown rice vinegar
200ml sunflower oil
30ml brown sesame oil

Slice the vegetables and fry them with quickly in oil. Add the chopped spring onion and put aside.

Season the cleaned prawns with salt and fry them with oil. When they shrink and change colour, they are ready. Then add the soaked noodles, vegetables, herbs and sprouts. Season everything with the dressing and mix together. As to the noodles: it is always better to follow the instructions on packaging, some need to be soaked, some just cooked, some both.

The dressing is super simple, just mix all the ingredients together and blend until smooth.

Adjust the seasoning with lime juice and decorate with flowers and fresh herbs. Put some orange segments and mungo beans on the top. This recipe will also work with pork or beef. Enjoy!

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For 2 portions

300 g duck meat (cook ahead, as in the previous recipe)
1 purple carrot
1 carrot (regular orange one)
20 g mint
20 g peas sprouts
10 ml rice vinegar
5 ml kikkoman soy sauce
1 clove of garlic
30 ml duck sauce (previous recipe)
salt and pepper

Dough

300 ml plain flour
100 – 120 ml warm water
salt
potato starch (or corn)

First, let’s prepare the dough: mix salt with flour and slowly pour in water, until you have a slightly sticky, tougher dough. Let it rest for 20 minutes. Divide the dough into 2 parts, roll it out and coat with starch. Pass it through a pasta machine until it’s very thin. Don’t be afraid to use the starch generously and cut the rolled dough into squares about 10 cm to 10 cm.

Shred the meat into small bits and mix with the sauce. Season with salt and pepper and add pressed garlic. Shape balls that weigh about 20 g. Spread the dough with starch dissolved in some water, wrap each of the balls separately and cut off the dough on the top. The result should be similar to money bags. Steam these in a bamboo steamer for about 6 minutes.

Peel the carrots and use a peeler to slice them. Drizzle with vinegar and soy sauce. Let them rest and squeeze out the water. Add the herbs and mix well. You are ready to serve! Enjoy 🙂

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For 4 portions

1 kg pork belly

For the marinade

20 ml rice vinegar
20 ml shaoxing rice wine
60 ml dark soy sauce
300 ml cherry cola
30 g peeled ginger
1 spring onion
2 cloves of garlic
1 chilli pepper

For the pickled cucumbers

200 g salad cucumber
3 tbs basic vinegar
2 tbs sugar
1 tsp salt
pinch of pepper

For the hoisin sauce

200 ml soy sauce
20 g honey
20 ml rice vinegar
20 g Sriracha
1 tsp sesame oil
1 tsp dried garlic
3 tbs peanut butter

50 g unsalted peanuts
handful of cilantro
4 hamburger buns

Salt the pork belly properly, season it with pepper and cut it into 2 cm slices. Sear in in a pan, or you can put it in the oven for a bit.

Put the meat into the marinade (making it is really simple: just mix all the ingredients together, leave ginger, garlic and chilli whole). If there’s not enough, you can add some more cherry cola, the pork belly has to be immersed. Cover with a lid and roast in the oven at 165 °C for about 3 hours. Let it cool down and take off the fat. Reheat in the juice.

Slice the cucumber into rounds and pickle in salt, pepper, sugar and vinegar. It should rest a little, so that it releases excess water.

Roast the unsalted peanuts and let them cool down. Then, just blend them lightly: we don’t want them to turn into a paste.

The hoisin sauce is very easy to make, just mix all the ingredients together. It’s gonna take a while to turn into a unified liquid, so don’t panic and keep on mixing! When it’s ready, let it cool down.

Cut the buns into halves and grill them in a pan. And you’re ready to put it together, add a nice portion of pork belly and sauce, some slices of cucumber and peanuts. Well guys, this is what gastro porn looks like. Thanks, Petr!

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We were super lazy this time and used some pre cooked duck breasts. Well, but you don’t have to do that, in fact, we encourage you not to. You can use chicken leftovers from stock preparation, minced pork or even prawns. In this case, you are only limited by your imagination and courage. We also decided to add some kaeshi sauce: which is normally used with soba noodles, but also goes pretty well with the rolls. We know they wouldn’t be very happy about this in Japan. We are sorry, Japan!

For 4 portions

1 duck breast
12 pcs rice paper
1 smaller carrot (sliced)
1/2 kohlrabi (sliced)
4 pcs Chinese mushrooms (soaked in hot water and sliced)
20 g rice vermicelli noodles (cook ahead)
1/2 red bell pepper
salt and pepper 

Salad

50 g Chinese cabbage
50 g red cabbage
10 ml rice vinegar
5 g locust honey
5 g black sesame seeds
10 ml soy sauce 

Kaeshi

20 ml mirin
50 g granulated sugar
80 g Kikkoman soy sauce

Cut squares into the skin of the duck breast and sear it skin side down in a pan. It doesn’t have to be hot, in fact, it’s better if it warms up gradually, the cooks out better this way. It takes about 5 minutes, then you can cut it into smaller pieces and sear again. Season with salt.

Rice paper is quite easy to use, just moisten it with water, I usually use a bigger plate with small amount of water. Moisten the paper and arrange on it the noodles, mushrooms, veggies and meat. Roll. Just fold in the edges and roll away from you. The more you make, the more confidence you’ll have: it’s always about the amount of filling and technique.

Cut the cabbage thinly and season. You can also use it as a filling.

The last thing you need to make is the sauce: reduce the mirin to half, add sugar and let it dissolve. Add the soy sauce and let it simmer. Serve cold: it can stay in you fridge for several months, so you can also give it a try with soba noodles. Enjoy!

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For 4 portions:

1 pack wonton wrappers
15 – 20 prawns (about 400 g), size 16 – 20
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp potato starch
2 tbs soy sauce
100 g mushrooms
1 spring onion
10 g cilantro

Dip:

100 ml white yoghurt
3 tbs Sriracha
1 tbs sesame oil
2 tbs soy sauce
1 tbs rice vinegar
1 tbs icing sugar

Peel the prawns, devein them, rinse and chop to smaller pieces. Mix with the rest of ingredients and finely chopped mushrooms. The starch helps to catch the excess water.

I found out that mushrooms work really well, if you need to add some moisture to meat. When I was making venison burgers for the first time, they tended to get dry and overcook easily. Adding one fifth of the overall weight to the meat made the burgers super juicy. So why not trying with wontons! Of course, prawns wouldn’t really dry out, but I wanted the mixture to be really juicy and that worked perfectly.

Wonton wrapping is not that easy. The method that works best for me is putting together the edges into pyramid shapes. You need to realise, that wonton wrappers are usually rectangular shapes, so if you want squares, you need to cut off a piece on one side. Wet the sides a bit with water mixed with some starch and then just join together the opposite corners. Lightly press together with your fingers.

Prepare the dip by mixing all the ingredients together and adjust the seasoning if needed.

Steam the wontons for about 5 minutes, we use a bamboo steamer. You can even add some veggies, such as broccoli or bok choy.

Serve with the dip, veggies and enough paper towels. Enjoy!

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For 2 servings:

200 g rice noodles
1/4 yellow mango
5 mantis shrimps
30 g macadamia nuts
30 g soy vinaigrette
10 g dried Chinese mushroom
1 courgette
50 g cucumber
50 g white asparagus
1 lime
1 tbs oyster sauce
1 tbs Sriracha
garlic shoots

For the batter:

1 egg
100 g plain flour
salt pepper

Soak the rice noodles in 1 l of boiling water and leave them to soften for about 10 minutes. You can also soak the mushrooms. Drain the noodles and put aside. Clean the mushrooms and cut into thin strips. Roast the nuts in a pan or oven until golden brown.

The mantis shrimps need to be peeled and cleaned, scissors are probably the best in this case. Turn them “on the back” and cut lengthways. Then it is quite simple to pick out the meat: shells can be used for another recipe. There is relatively little meat inside and after frying it shrinks  in half, so make sure to buy enough.

Cut the mantis shrimps into smaller pieces, season them and coat in plain flour. Then mix the egg with a little milk, stir in the flour and make a smooth batter. Coat the meat in the batter and fry at 170 degrees until golden brown. Dry on a kitchen towel and season immediately.

Cut the vegetables into strips, add mushrooms and fry in some oil (except cucumber, which I used raw), add noodles and stir. Add oyster sauce, vinaigrette and Sriracha. Put everything on a plate add the mango, nuts and mantis shrimps. Finally, dress with garlic shoots and lime slices.

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For 2 portions:

14 tiger prawns
200 ml coconut milk
1 tbs five spice
200 g grated coconut
200 g plain flour
1 egg
200 ml sunflower oil
2 tbs Sriracha
oil for frying
1 cucumber
20 g dried wakame
salt and pepper

First, we need to peel and devein the prawns. Season with salt and pepper, immerse them in coconut milk and let them rest, even overnight would be great.

Dry the prawns and coat them in the mixture of five spice and flour. Separate the egg white from egg yolk: mix the egg white with coconut milk that you used for marinating the prawns and add some flour with spice, just enough to thicken the batter a bit. Soak the prawns in the batter and coat them in grated coconut. You can even use regular breadcrumbs, half by half with coconut.

Fry the prawns at 170 degrees until golden for about 2 to 3 minutes. Once they are ready, take them out and season with salt immediately: when they are still hot, the salt dissolves really well.

The mayo is pretty easy to make, we only need the remaining egg yolk and 200 ml of oil. Whisk in the oil really slowly, drop by drop. Season with salt and add Sriracha (depends on you personal taste and courage).

Immerse the wakame in water and let it soak, 15 minutes is enough. Dry the seaweed, mix it with lime juice, thinly sliced cucumber and season to taste. It’s an amazing light salad. Ready to go, enjoy!