Recipes

Ingredients 4 pieces of giant shrimp 1 cucumber 10 cherry tomatoes basil leaves red vinegar bread croutons 1 red onion fleur de sel dark red Kampot pepper extra virgin olive oil Instructions 1. Peel the shrimp. Season with extra virgin olive oil and dark red Kampot pepper. 2. Chop the tomatoes and cucumber. Slice the red onion. 3. Place the shrimp on the grill to sear. Add onion, tomatoes, cucumber, basil, and bread croutons to a bowl. Turn the shrimp. 4. Mix the salad, taste it, and place it on a plate. Remove the shrimp, slice them, and place them on the salad. Add dark red pepper and extra virgin olive oil.   Enjoy your meal! Author: Antonio Cacciapuoti + Ryba je ryba

Ingredients 400 g tuna 125 g burrata (we recommend MozzarellArt) 8 cherry tomatoes chives salt white Kampot pepper extra virgin olive oil Instructions 1. Slice the tuna into thin slices and place on a plate. Slice the tomatoes and place them on the tuna. 2. Tear the burrata with a spoon and add it to the tuna. Chop the chives and place them on the plate. 3. Season with extra virgin olive oil, salt flakes, and white Kampot pepper. 4. Serve as a pleasant welcome at the start of grilling.   Enjoy your meal! Author: Matteo de Carli

Ingredients 400 g of salmon fillets from sustainable farming (Boxxi) 4 pieces of chives Extra virgin olive oil Red Kampot pepper Fleur de sel Instructions 1. Slice the salmon into very thin slices and lay them on a plate. 2. Add the chopped chives. 3. Season with extra virgin olive oil and salt. Sprinkle with ground red Kampot pepper. 4. A simple but excellent appetizer is ready!   Enjoy your meal! Author: Matteo De Carli

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) 400 g fresh seasonal vegetables (bell pepper, zucchini, eggplant, tomatoes, carrot, sweet potatoes) 600 g coconut meat – pulp from young coconut Wild & Coco 200 g tempeh made from green peas Wild & Coco soy sauce curry fresh herbs (e.g. coriander) pecans or other large nuts extra virgin olive oil white Kampot pepper fleur de sel Instructions 1. Briefly marinate pieces of coconut pulp with curry seasoning. 2. Marinate the tempeh with soy sauce. 3. Chop the seasonal vegetables, add salt, nuts, olive oil, and white Kampot pepper. 4. Place the vegetables on the grill, alongside the marinated coconut and tempeh. 5. Turn everything regularly on the grill and gradually remove. 6. Arrange all the ingredients together on a plate with tweezers – creating a "salad". 7. Add fresh herbs and fleur de sel. 8. Enjoy a fresh, healthy, tasty, and nutritionally excellent dish!   Bon appétit! Author: Mateo 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 (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 (2 servings) 6 medium-sized potatoes 2 heads of garlic quality olive oil half a lemon rosemary potato seasoning freshly ground red Kampot pepper Kampot salt Instructions 1. Preheat the oven to 200 °C and place the baking rack in the middle position. 2. Thoroughly clean the potatoes under cold water and dry them. Place one potato at a time between two wooden spoons (or chopsticks or skewers) and slice it with a knife into approximately 1 mm thick slices. Thanks to the spoons, you won’t cut all the way through the potato, so it stays whole and doesn’t fall apart. Arrange the potatoes in a baking dish. 3. Using a sharp knife, cut off the "head " of the garlic, which we won’t need. The garlic must be cut. In a bowl, mix olive oil with seasoning. Salt and pepper the potatoes with red Kampot pepper. Then brush each potato and garlic with the oil and seasoning mixture. Save some oil for later brushing. Place two sprigs of rosemary between the potatoes. 4. Bake the seasoned potatoes in the preheated oven until soft and crispy. After 30 minutes, take out the potatoes and brush them with the remaining oil and seasoning, then return them to the oven. This will take about 20 –30 minutes. It is important to watch the potatoes so they don’t burn but become nicely golden and crispy. 5. About 10 minutes before finishing, you can sprinkle the potatoes with coarsely ground breadcrumbs or panko breadcrumbs to make them even crispier. 6. After taking the potatoes out of the oven, sprinkle them with salt and freshly ground pepper. You can also add zest from half a lemon or finely chopped chives. Serve warm. Enjoy your meal! Author: kavarenska.povalecka

Ingredients – dough and cocoa crumble 100 g whole wheat flour 60 g almond flour (or you can finely chop peeled almonds in a mixer) 50 g dried grated coconut 60 g cane sugar 100 g butter 2 g baking powder 2 g Kampot salt 2 g cocoa (added later) Ingredients – curd 2 × 250 g low-fat curd (e.g. Madeta in a tub) 2 egg yolks 20 g chicory syrup / honey zest of half a lime 1 teaspoon vanilla extract seeds from half a vanilla pod Ingredients – fruit 200 g blackberries 10 g cane sugar 8 turns of the grinder with Červeny Kampotský pepper 15 g cognac Procedure 1. In a medium bowl, mix both flours, dried coconut, cane sugar, baking powder, and salt. Add butter taken from the fridge and cut into smaller rectangles. Work the dough with your fingertips. Work quickly and do not warm the mixture with your palms. Then place it in the fridge to chill. 2. In a larger bowl, whip the curd, egg yolks, chicory syrup (or honey), grated lime zest, vanilla extract, and vanilla pod seeds with a hand mixer with a whisk or another whisk. 3. In a bowl, mix blackberries with cane sugar, brandy, and crushed red Kampot pepper. 4. Place a 15 cm round cake pan on a baking sheet lined with parchment paper. Cut a long strip of parchment paper from the leftover piece, according to the height of the pan, and place it inside the pan against the sides. You can secure the paper on the sides of the pan with clothespins or dip your finger in oil and trace the pan's edge so the parchment sticks to the oil. 5. Preheat your oven to convection 160 °C. Put 3/4 of the dough into the pan. Use your fingers to spread the dough evenly across the entire surface of the pan. Also, press the dough upwards along the edges of the pan with your fingers to create a better rim for the cream. 6. Mix the remaining dough in the bowl with cocoa and set aside. Pour the curd cream onto the dough and smooth the surface with a spatula. Scatter the blackberries into the pan so that they are placed side by side. Do not press the fruit into the curd. If there is any leftover brandy in the bowl, pour it into the pan. Now it’s time for the cocoa crumble. Evenly crumble it over the fruit with your fingers. 7. Put the cake into the oven to bake. It will take about 35 minutes. However, our oven bakes like a dragon. Don’t be alarmed if the crumble on top is soft when you take it out of the oven. Because it contains butter, it will harden only after cooling. Let the cake cool almost completely on the baking sheet and in the pan. Then carefully open the pan and remove the parchment paper from the sides. Since the dough contains curd, which we like chilled, we let the cake cool before cutting.   Enjoy your meal! Author: lubojatzky_couple

Ingredients 4 tablespoons of olive oil 350 g frozen peas 1 yellow onion 1 carrot 1 stalk of celery 2 allspice berries 2 bay leaves 3 black Kampot peppercorns pepper 3 cloves of garlic 200 g farm smoked meat juice from half a lemon Kampot salt white Kampot pepper  Instructions 1. First, prepare the vegetable broth if you don't already have it ready at home. In 2 tablespoons of vegetable oil, sauté the celery stalk sliced into thin half-moons and one carrot cut into small cubes. Once both are sautéed to a light golden brown, add the finely chopped yellow onion and sauté until golden. Color = flavor.  2. Pour 2 cups  cold water. Add 2 balls of new spices, 2 bay leaves, and 3 black peppercorns. Also add onion peels (not the top dirty layer) to the broth, which will give it a golden color. Let it simmer for 20 minutes. 3. Meanwhile, while the broth is cooking, finely chop 1 yellow onion, grate 3 cloves of garlic with the sprouts removed, and dice 200 g of smoked meat. Sauté the onion in a pot with oil, then add half of the smoked meat. Sauté both well .. 4. Add Package frozen peas. Pour our homemade strained vegetable broth into the pot. Don’t pour it all in; keep some broth aside in case the cream is too thick and needs to be diluted. Add the garlic to the pot and cook for 5-10 minutes until the peas are soft. 5. Meanwhile, toast the other half of the smoked meat dry in a non-stick pan. Roast until the smoked meat is nicely browned on all sides. 6. Now blend the contents of the pot. If you have a blender, that’s ideal. If not, use an immersion blender and strain through a sieve. Then season the cream well with salt, don’t be afraid to add freshly ground pepper, and especially don’t skimp on acidity with lemon juice. 7. You can garnish the soup. Toast some whole grain bread in a toaster or in a pan with a little butter, then cut it into small cubes. In a non-stick pan, toast some sunflower and pumpkin seeds. 8. Finally, pour the pea cream into a bowl, sprinkle on the toasted smoked meat, croutons, seeds, and enjoy a great soup.   Enjoy your meal! Author: lubojatzky_couple

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 3 hard-boiled eggs 3 tablespoons of plain yogurt 2 tablespoons of mayonnaise 1 teaspoon of full-fat mustard 5 cm of leek a handful of wild garlic Black Kampot pepper Kampot salt Instructions 1. Boil the eggs hard. Depending on the size of the eggs, boiling takes 8–9 minutes. Immediately cool the boiled eggsin ice water to stop the cooking process and prevent the egg from drying out further.2. Peel the cooled eggs, wash, dry, and grate them on a coarse grater. Add the plain yogurt, mayonnaise, finely chopped leek, and a handful of chopped wild garlic. Wild garlic is a seasonal herb, so you can replace it with parsley or chives, for example.3. Season the spread with salt and especially freshly ground Kampot pepper. Let the preparedspread rest in the fridge for at least one to two hours so the flavors can blend nicely.4. Then enjoy it, for example, with friends or quietly at home with your family.   Enjoy your meal! Author: solnicka_v_kuchyni

Ingredients about 1 kg of Swiss chard 3 cups vegetable/chicken broth juice of ½ lemon 1 tablespoon tapioca starch 1 heaping tablespoon chopped wild garlic (or 1 pressed garlic clove) 1 heaping tablespoon ghee ¾ teaspoon nutmeg 2 pinches of salt red Kampot pepper hard-boiled eggs red beet sprouts green pea sprouts olive or avocado oil Kampot fleur de sel Instructions 1. Swiss chard needs to be soaked first to remove dirt. Fill a sink with coldwater and let the leaves float in it for a few minutes. Then lightly pat them dry.2. Prepare a large pot where you will steam the Swiss chard stems and leaves. Sincethe stems need longer cooking time, you need to cut them off now. Simply cut alongboth sides of the stem. You will end up with the leafy part separately and the stem separately.3. First, put the stems to steam, after about 5 minutes add the leaves andsteam for about 3 minutes until softened.4. Now pour the Swiss chard into a sieve and immediately rinse with cold water tokeep it beautifully green.5. Transfer the Swiss chard to a blender, add the starch, chopped wild garlic, pourin the broth and lemon juice, and blend until completely smooth. This takes about2–3 minutes. Alternatively, put everything into a pot and blend with an immersion blender.6. Pour the smooth mixture into a pot and start warming it over low heat; the soupwill thicken slightly thanks to the starch.7. Add ghee or butter and nutmeg to the soup. Stir and season with salt and pepper to your taste.8. Serve with hard-boiled egg, sprouts, and sautéed asparagus.Drizzle lightly with oil and add more pepper.   Enjoy your meal! Author: yummypaleocz

Ingredients 6 bulbs of roasted/boiled red beets 1 (red) onion 1 carrot 3 allspice berries 1 bay leaf 1 clove of garlic 1.2 liters of water (or vegetable broth) a few sprigs of thyme Greek yogurt Kampot salt Black Kampot pepper Instructions 1. The best soup is made from roasted beets. So if you have time, wrap the unpeeled bulbs tightly in aluminum foil and roast them in the oven at 220 °C until soft. Depending on the size of the beets, this will take about one to two hours. Then peel the beets and continue according to the recipe.2. Except for one beet, cut all pieces into larger cubes, the last one into small cubes, and set both aside separately.3. Peel the carrot and onion and cut them again into cubes, finely chop the garlic.4. Sauté the onion, carrot, and spices in olive oil; when they turn golden, add the garlic and after a moment add the beet pieces cut into larger chunks, stir, pour in water, salt, and briefly cook.5. Blend the soup until smooth, add the diced beet, and season with salt and pepper.6. Serve garnished with Greek yogurt, thyme, and drizzled with olive oil.   Enjoy your meal!