For 2 portions:

300 g tentacles
1 onion
1 carrot
1 bay leaf
1 smaller leek
100 g romanesco
100 g broccoli
100 g cauliflower
200 ml red wine
200 ml beetroot juice
40 g butter
salt and pepper

Rinse the tentacles and put the in a pot with carrot, onion and bay leaf. Pour in the wine, beetroot juice and bring to boil. Cook for about 2 hours, until the tentacles get soft. Strain the stock and reduce to a sauce, season with salt and add half of the butter.

Cut the veggies into smaller pieces, put some of them aside and quickly blanch the rest. Cool down in very cold water: that’s how it retains colour. Reheat on the rest of the butter and season with salt. Cut the remaining broccoli, cauliflower and romanesco thinly: we used a mandoline slicer and immerse in cold water: they will twist beautifully and look amazing on the plate.

Finally, just sear the tentacles in a very hot pan, put them on a plate and decorate with veggies and the sauce. You can also add some herbs: we put in some oxalis, as it grows on our balcony. Voila, enjoy!

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For 1 portion:

6 shrimps (size 31-40)
20 ml mint oil
2 g maltodextrin
1 lime
Curry Orange spice
30 ml white wine
30 g butter
200 ml milk
200 ml chicken stock
2 g lecithine
150 g cauliflower
salt and pepper

Afrika Spritz

40 ml strong rooibos tea
60 ml Aperol
60 ml Prosecco Spumante
2 splashes Orange Bitters

Granita

100 ml blood orange juice
10 ml juiced ginger
30 ml  vanilla sirup (500 ml water, 500 g sugar, 2 vanilla beans)

Clean and peel the shrimps, season and set aside. The best ones are chilled: we got them from our great Seefish partners (check out the site, the shop and the bistro are located in Dlouha Street), so thank you very much.

Blanch the shrimps in slightly salted water until they done, preferably for about 2 minutes. Then drizzle them with some olive oil and let them rest. This recipe is cold, so it does not matter if they cool down.

Sweat the curry spice in the half of the butter, until you feel the wonderful scent. Add white wine and let the alcohol boil out, add broth and cook for about 5 minutes. Then add 100 ml of milk, lecithin and do not cook anymore: the foam should be around 60 degrees when you make it otherwise it will not hold properly. Finally, put the rest of the butter in and before serving the foam, gently blend it with hand mixer – it is better to make it in a bigger container and keep the mixer on the side, the foam has more space to form.

You can make cauliflower cream like we did in some previous past recipes – put cauliflower florets into milk and cook for about 10 minutes. Season with salt and move them to a higher pot, blend with hand mixer and add a little butter.

The mint snow is done by mixing maltodextrin with a small amount of mint oil. Grate a lime zest into it. You can create a granita very simply – mix all the ingredients and let it freeze. Use a fork to scrape it. Then put it in a glass, mix all the ingredients for a drink together and mix it well. You can just eat the granita with it or put it inside the drink – both ways works.

Place all the ingredients on a serving dish and finish with some salat leaves or edible flowers (or whatever grows on your balcony) and serve with the granita and Africa Spritz. It’s a bomb !!!

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For 2 portions:

160 g roe deer loin
20 g cucumber
2 egg yolks
1 big beetroot
2 radishes
1 spring onion
30 g cauliflower
1 daikon radish
10 ml olive oil
20 ml red wine vinegar
20 g brown sugar
20 g spicy mayonnaise
salt and pepper
mache lettuce for decoration

First, we need to clean the meat. Remove the membranes and excess fat, cut into small dices and cool it down in the fridge.

Peel the beetroot – it’s definitely better with gloves on – and grate it coarsely. In this recipe, we will only use it for colouring, you can eat the whole thing later. Put it into a pot, add 100 ml of water, vinegar and sugar. Cook for about 3 minutes. Strain the liquid and pour it over the veggies that you want to marinate: we chose radishes and daikon cut into slices. Let them cool down.

Place the egg yolk carefully on some baking paper and smoke them in a suitable container. We have Aladin smoking gun, but there are also other ways, so it depends on you. Repeat at least once more, so that the egg yolks absorb as much smoke as possible.

Cut the cucumber (leave a small piece aside) and spring onion into super thin slices and put them into very cold water: they will twist into nice shapes. Dice the remaining cucumber and daikon. Cut the top cauliflower parts into little “roses”.

Mix the meat with olive oil, season to taste and shape it with a mould. Move the egg yolk slowly on the meat, add salt, veggies and mayonnaise. Decorate with salad leaves (we used mache) and you are ready to serve. Enjoy!

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For 2 portions

250 g venison fillet (we used roe deer)
100 g beluga lentils
300 g cauliflower
200 g milk
50 g carrot
50 g celery
30 g red bell pepper
30 g leek
100 ml red wine
50 ml balsamico vinegar
500 ml chicken stock
80 g butter
15 g quality chocolate
1 clove of garlic
salt and pepper

Season the meat with salt and pepper and pan-sear it in a hot pan until golden – about 1 minute from every side. Add half of the butter and garlic and glaze the meat for 2 more minutes. Take out the meat and let it rest. .

Pour the wine in the pan and let the alcohol cook out. Add the stock and reduce the liquid to about 2o% of the original amount. Add the chocolate and remaining butter, season with salt and pepper. You can also put in some spices, such as juniper, star anise or chilli.

Cook the lentils in some stock like risotto, but without wine. You need to cook it through and let it rest for a while (otherwise it might get hard). Cut the veggies into small dices (carrot, celery, leek and pepper) and sauté them with a bit of olive oil. Add the lentils and season to taste.

Cauliflower purée is very easy to make. Just put the pieces of cauliflower into the milk and cook for about 10 minutes. Season, move it to a higher container and blend with a hand blender (don’t forget to add a piece of butter). Adjust the seasoning and consistency (milk or butter).

At the end just quickly sear the meat again, medium rare is the best for this cut. Serve with lentils, cauliflower purée and chocolate sauce. Enjoy!

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