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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For 4 portions:

3 cucumbers
2 ripe avocados
1 lemon
1 bundle curly parsley
100g mascarpone
250ml water
olive oil, salt and pepper

Cut the cucumber into spaghetti, I use a special vegetable peeler or a zester. We can cut out little rounds, too. Cut  most of the cucumbers in small pieces, as we will marinate them. Scrape the skin off one lemon, add parsley and half of the juice. We will use the other half for seasoning. Let them marinade for about 2 hours, maximum 6. The cucumbers will lose their colour, the lemon will basically “cook” them.

Put everything into a blender and add the avocado. Blend all the ingredients until smooth, add water, season with salt and pepper. Add the mascarpone and just mix it lightly, we don’t want it to split. Finally, balance the flavours with salt and lemon. Serve with chopped cucumber and avocado and finish with olive oil. Enjoy your meal!

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For 4 portions:

1 tbsp lard
1 big onion
100g grated carrots
100g grated celeriac
50g bacon
150g lentils
2 sausages
1,5l chicken stock
1 tsp dried marjoram
salt and pepper
1 tsp grated garlic
few drops of vinegar

Cook the sliced ​​sausage in a tablespoon of lard to golden brown. Take it out and add the diced bacon. Add the chopped onions and roast until it turns brown. Add the grated vegetables and fry again. Add lentils and stock. Allow to cook for about 15 minutes. Then remove at least 2 dcl of the mix and blend with hand mixer. This will thicken the soup without using flour, which is great. Finally add the marjoram, grated garlic, pepper and salt. Season with vinegar and sprinkle sausages on top. Enjoy your meal!

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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 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 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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For 4 portions:

1kg pork cheeks
100g macadamia nuts
200g button mushrooms
200g ginger
300g onion
200g parsnip

20g tomato purée
100ml rice vinegar
40g sugar
20ml beetroot juice
12g salt
200ml white wine
2l chicken stock
200g instant polenta
600ml milk
100g butter
40ml hazelnut oil
seasoning

Prep the cheeks. Season them properly and fry them off in hot oil till golden brown. Put aside and fry the finely chopped onions in the same pan. Pour in a little water after they get brown, to get the same colour. Add chopped parsnips, mushroom and ginger trimmings. Add the purée and get it all brown, the base should have really dark colour. Add the white wine and let it reduce. Move it all to a pressure cooker (including the chicken broth) and cook for about 40 minutes full pressure. Then remove the meat, pass the sauce through a sieve and let it reduce to a good consistency. Add the juice from the pickled ginger and season with butter and salt.

How to make pickled ginger at home? Quite simply. Peel the ginger (ideally use a spoon, it will get into all the folds easily) and slice finely on a mandolin slicer. Cook the vinegar with sugar, salt and red beet juice and pour it over the ginger. This must be done at least 2 hours in advance but preferably at least a week. Place the mixture in a glass and turn it over, until it cools completely. Store in the fridge: it will last for one year. You can adjust acidity and sweetness as you prefer. However, tasting acidic liquor is not easy, especially when it is hot.

Bring the milk to boil and add salt. Slowly add polenta and stir well, it should be very creamy after a while.  Add the butter, walnut oil and you are ready to serve. Roast the nuts slowly in a pan or oven. Season immediately.

We are ready to go! Slice the mushroom and serve with the rest. Enjoy!

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Ok, back to our topic, sauerkraut soup. I’ve never been a huge fan of it, as it’s pretty sour (really? What a surprise). But we did find a way to each other after I’ve lived in Moravia for a while, it’s quite popular here and I start to understand why. Well, I definitely loved this one from Jan!

For 4 portions

2 onions
3 cloves of garlic
1 tbs smoked paprika
1 pack of sauerkraut
2 tbs sugar
2 potatoes
2 sausages suitable for cooking
4 allspice
1 tsp caraway seeds
50 ml sour cream
2 bay leaves
salt and pepper
fresh marjoram
1 tsp smoked marjoram
chicken stock or water

Cut the onions finely and sauté with some oil. When they start catching colour, add the sliced sausages and sear until golden brown. Add the caraway seeds, bay leaves, allspice, 2 cloves of finely cut garlic and continue for 2 more minutes.

Add the paprika and sear lightly. Add the rinsed sauerkraut (you can also cut it into smaller pieces), sugar, diced potatoes and pour in the stock (or water).

Bring to boil and cook until the potatoes get soft. Bring the rest of the finely cut garlic, dried marjoram and also some cream if you like: or you can do it at the end, it will dissolve in the hot soup and look just amazing.

Season with salt and pepper. Serve with some grilled sausage and fresh marjoram. Enjoy!

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But don’t worry, Heston Blumenthal saved us, because he found an easy way to do it. It takes a longer time, but it’s totally worth it. You just need to freeze the stock and then strain it through some cloth or fine towel. One thing to remember: don’t use any softeners to wash these, you probably wouldn’t be happy if you consommé smelled like jasmine spring or tropical night, right? Unfortunately, it doesn’t work very well with thicker stocks, there is too much gelatine. Give it a shot with fish or poultry.

For 2 portions

2 mackerels
500 ml fish stock
1 green pepper
1 chilli
2 shiitake mushrooms
10 peas sprouts
30 g frozen peas
1 fennel
1 celery
1 spring onion
some watercress
1 lemon
olive oil
salt and pepper
2 tbs soy sauce

Make the consommé by straining a frozen fish stock through a cloth. The result will be nice and clean liquid. Balance the taste with soy sauce and lemon juice. Cut all the veggies into small dices and reheat a little bit in the stock.

It’s quite easy to fillet a mackerel, but keep in mind that it’s a very delicate fish. It doesn’t have scales and you can cut out the bones without much effort. The only problem is taking out the insides and cutting off the head: that’s a dirty business. Vacuum seal the filleted fish with some olive oil and cook sous vide at 43 °C for 12 to 20 minutes depending how thick it is. The bigger, the longer. This temperature is unfortunately not high enough to cook the skin, so you have two possibilities, either take it off or burn it with a torch gun. The meat is flawless, so it’s worth it. Enjoy!

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Jakub actually prepared two recipes, so there will be more soon. And instead of wine pairing, Milan prepared a great cocktail: and I don’t have to tell you that we can appreciate that. Well, it was fun, so hope to see you soon again, guys!

For 4 portions

2 duck breasts
20 g butter
5 pcs juniper
thyme
clove of garlic
salt and pepper

300 g  red cabbage
1 grapefruit
1 tsp maple sirup
2 tbs olive oil
1 tbs balsamico
some roasted almonds

Cut the cabbage using a mandoline slicer thinly. Cut out the grapefruit segments and prepare a dressing of the grapefruit juice, olive oil, balsamico and maple sirup. Mix everything together and sprinkle with roasted almonds.

Cut into the skin and sear the duck breasts in a pan until they get nice and pink. Add a spoon of butter, salt, garlic, thyme and juniper and pour it lightly over the meat. Take it out and let it rest. Cut into thin slices and once it’s on a plate, pour over some hot butter.

CALVADOS SOUR

40 ml Busnel VSOP
15 ml Grand Marnier
15 ml grapefruit fresh juice
15 ml lemon
10 ml honey

Put all the ingredients in a shaker and shake it well. Strain through a sieve to a chilled glass. Calvados works really fine in combination with the light salad: its aromatics completes the flavours.

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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!