For 4 portions:

1 rabbit from Máňa (including offal)
1 clove of garlic
500g potatoes (sliced ​​in half)
150ml white wine
100g parsley
2 anchovy fillets
40ml olive oil
2 spring onions
salt, pepper
1 lemon
water or stock (chicken, vegetable)

Portion the rabbit, keep the offal and deboned saddle aside. Season with salt and pepper and sear from all sides. Choose a suitable pan, so that you can also roast the rabbit in it. Put in the potatoes, chopped onions and garlic, and pour over with wine. Put the meat on the top, but don’t add the offal yet, as they don’t need that much time. Roast at 180 degrees for about 40 – 50 minutes until the meat and potatoes are soft. Sear the liver and kidneys, it will only take a moment.

Place the parsley in a blender with anchovies, olive oil, and mix until soft. Add grated lemon peel and a third of the juice, season with salt and decorate. Serve in the middle of the table family style. Enjoy!

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4 servings:

750g large baking potatoes

200g semolina flour

2 tbsp of potato starch

4 tbsp grated parmesan

4 tbsp olive oil

50g of leeks

100g of bottom mushrooms

100g oyster mushrooms

1 garlic clove

2 tbsp of plain flour

1 cup of dried forest mushrooms (dust)

Pierce a potatoes with a pin or knife and bake with the skin at 170 degrees for about 1 hour. Then allow to cool, cut them in half and scoop out the inside with a spoon. Crush it, add flour, starch, salt, a spoonful of parmesan, olive oil and knead to a smooth dough. Let it rest 10 minutes. Then roll out long shapes and cut them into smaller pieces. Cook in boiling water (or steam) for 2-3 minutes until they floats on top.

Sprinkle the potato skins with flour and fry in 170 degrees in hot oil to golden brown. Dry on a kitchen paper and season with salt.

Fry sliced garlic in olive oil and add the slices mushrooms. After a while add the slices leeks. Season with salt and pepper and cook for 2 minutes so the leeks softens.

To make the mushroom dust, blend smoothly dried forest mushrooms and then transfer them to the tea net. Can be used in mushroom dishes or stews. Put everything on a plate and garnish with parsley and grated parmesan.

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One more thing: this version is vegetarian and gluten free, but of course you can use chicken stock, if you like.

For 4 portions:

100g peeled potatoes
100g leek
50ml white wine
1 shallot
500ml vegetable stock
300ml milk
1 tsp caraway seeds
100g butter
salt and pepper
parsley leaves
olive oil

Sauté the finely cut shallot and leek with half of the butter until soft. Add the salt, caraway seeds and pepper. Add the potatoes and wine: let the alcohol evaporate. Pour in the stock and let the potatoes cook until soft. Add the milk and let it simmer for 2 more minutes. Season with salt, remaining butter and blend until smooth. Decorate with a few parsley leaves and drizzle with olive oil. Voila! Enjoy!

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For 4 portions:

1kg potatoes (we used Marabel type)
2 tbsp red wine vinegar
1 tbsp French mustard
1 tbsp wholegrain mustard
2 tbsp honey
100ml rapeseed oil
30 ml whole milk
1 onion
100g sliced paprika salami
20g parsley
20g chopped dill
salt, pepper

Cook the potatoes with the skin in salted water. Peel them while hot and cut into larger pieces with a small knife.

Prepare the dressing: put honey, vinegar, salt, french mustard, oil and milk in a higher container. Use a a hand blender to make an emulsion. The mixture thickens like mayonnaise. Add mustard and season well.

Mix chopped dill, parsley and add browned onion. Finally add the sliced sausages and put it on the plate. Decorate with dill, parsley and serve immediately. The salad is the best still warm! Enjoy!

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For 4 portions

Pork tenderloin

4 pcs cleaned pork tenderloin (about 250g each)
salt and pepper
roasting oil
a pot (2l) filled to half with salted vegetable stock and few twigs of fresh thyme

Potato purée

500g potatoes with skin
250ml cream
50g butter
salt

Smoked bones sauce

0,8kg pork ribs
0,2kg smoked pork ribs
50g peeled shallots
salt, pepper, caraway seeds
2 cloves of garlic
water

Pickled shallots

500g peeled and sliced shallots
400ml red wine vinegar
360ml water
120g sugar
1 tsp whole black pepper
1 tsp whole allspice
3 bay leaves

Dry the meat and season with salt and pepper (freshly ground). Sear it in a hot pan from all sides, to have a great golden colour all around.

Take the meat off the pan and put it into a prepared pot with hot stock that has about 80-85 °C (the cooker should be turned on the lowest degree possible). The liquid shouldn’t be boiling (bubbling). After 13-14 minutes, take out the meat, let it drain and cut into 3 cm thick slices. Serve immediately. If you want to prepare the meat sous vide, the ideal temperature would be 56 °C for 3 hours.

Cook the potatoes in salted water until soft and strain. Peel immediately and pass them through a fine sieve.

Start to heat up the cream while you’re cooking the potatoes, so that it’s hot and ready, once the potatoes are passed through a sieve.

Add the butter to the potatoes and work it with a silicone spatula until you reach a smooth consistency. Whip in the cream little by little, until it’s fine and fluffy. Taste and season to taste (when you’re making a purée, cook the potatoes with skin on, the final purée won’t be that watery).

Divide the ribs into small pieces, season with salt and pepper, add whole caraway seeds and rub with crushed garlic. Put them into small baking tray or pot, so that the bones touch one another. Add some water (to one third) and roast in a preheated oven at 160°C for 90 minutes. During the process, don’t forget to glaze the bones with the liquid. Pass through a sieve at the end and if needed, adjust the seasoning.

Mix the water, sugar and seasoning in a pot (2 l), bring to boil and let it simmer for about 2 or 3 minutes. Put in the shallots, stir and let it reach the boiling point for a few seconds. Take it off the stove and let it cool down (altogether). Store in fridge in a glass jar, it lasts for several months. Serve cold as a part of a hot dish or in a salad.

And one more tip at the end: if you like pancetta, and I would guess that you do, you can add some crunchy seared bits at the end. NOM!

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