Recipes

Ingredients 1 small Hokkaido pumpkin a handful of favorite herbs (thyme, rosemary) 1 tablespoon olive oil salt (for example, fleur de sel can be used) white Kampot pepper Ingredients for yogurt dip 1 Greek yogurt 1 small clove of garlic salt white Kampot pepper Instructions 1. Wash the pumpkin, halve it, scoop out the seeds and cut into wedges. Place on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt, pepper, and add a few sprigs of thyme. Bake at 180-200°C for about 35–40 minutes. 2. Prepare the yogurt dip. Mix Greek yogurt with salt, pepper, and 1 small clove of finely crushed garlic. 3. Place the baked pumpkin wedges on a plate, sprinkle with crumbled feta, optionally sprinkle with roasted pumpkin seeds and fresh parsley. 4. Serve with the yogurt dip.   Enjoy your meal! Author: Tasty Kitchen

Ingredients for ravioli dough 500 g plain flour 00 70 g water 200 g egg yolks (+ one yolk for brushing) 1.5 teaspoons extra virgin olive oil a pinch of salt Shrimp filling 225 g PnD shrimp (Peel and Deveined = peeled tails and removed intestines) 3 tablespoons cream cheese 2 tablespoons ricotta 2 tablespoons chopped fresh chives 1 lemon (zest and juice) salt Red Kampot pepper For serving and seasoning 60 g chicken broth 2 tablespoons chopped shallots 1 tablespoon chopped fresh chives 1 tablespoon butter 1 lemon (zest and juice) flake salt from .pepper..field microgreens for garnish Red Kampot pepper Instructions 1. Prepare the ravioli dough. Pour the plain flour (preferably 00 flour) into a bowl, add a pinch of salt, then add the egg yolks, water, and olive oil. Mix everything thoroughly; you can also use a kitchen robot. If the dough seems too wet, carefully add flour, or if it seems too dry, add a little water and knead the dough thoroughly. Transfer it to a floured surface or directly onto the kitchen countertop and knead the dough by hand until it starts to have a shiny and smooth surface. Wrap it in cling film and let it rest in the fridge for 30 minutes. 2. While the dough is chilling, prepare the filling — the shrimp mousse. The most important are the shrimps, which should be headless, peeled from the shell, tails removed, and intestines taken out. Use a sharp knife to make a cut along the back of each shrimp, about half a centimeter deep; the shrimp meat will open, revealing black or white intestines (this is the entire digestive tract of the shrimp — stomach and intestine). Use the tip of the knife to gently lift the intestines and pull them out with your fingers. You can use the shells and heads for broth; discard the intestines. 3. Put all the ingredients for the shrimp mousse in a blender. The cleaned and deveined shrimp, cream cheese, ricotta, chopped chives, salt, grated zest from one chemically untreated lemon and lemon juice, and a pinch of freshly ground red Kampot pepper. Blend everything until smooth. Put the finished filling into a piping bag and place it in the fridge. 4. Take the dough out of the fridge and roll it out as thinly as possible, from which you will cut circles with a diameter of 6– 7 cm. Use a round cutter or a glass, but preferably a pierogi cutter. In the center of each cut-out circle, using a piping bag with filling from which you have cut off the tip, layer the shrimp mousse. Use a kitchen brush to brush the edges of the dough circle with egg yolk and fold it in half so that the edges join and form a semicircle. Press the edges together with a fork to ensure that the ravioli do not open during cooking. A pierogi cutter is very helpful in this step. Place the filled ravioli on a floured surface, but preferably cook them immediately in boiling salted water for about 2 minutes. Watch until they float to the surface. 5. Meanwhile, prepare the sauce for the ravioli. In a larger saucepan, melt the butter, add the broth and stir with a whisk until everything is thoroughly combined and not boiled over. Add finely chopped shallot and chives and let it simmer. Cooked ravioli in the sauce are "bathed," which gives them shine (glaze) and flavor. 6. Try to serve as quickly as possible, ravioli cool down quickly. Just before serving, lightly salt with flake salt, pepper with freshly ground red Kampot pepper, and garnish with herbs and freshly chopped chives directly on the plate. Special tip from the recipe author Ravioli also taste great coated in a nut breadcrumb mixture, which I prepare by blending panko breadcrumbs and hazelnuts in a 1:1 ratio. I toast this breadcrumb mixture in brown butter (beurre noisette). I prepare it by slowly clarifying butter over medium heat until it starts to smell nutty and changes color to brown. I remove it from heat and strain it through a sieve lined with gauze into a stainless steel bowl, then toast the nut breadcrumbs in it. I then lightly sprinkle the cooked ravioli directly on the plate with this breadcrumb mixture.   Enjoy your meal! Author: Made by Kristína

Ingredients 800 g boneless chicken meat (breasts, thighs) 3 tablespoons oil 1 teaspoon cumin seeds 1 teaspoon fennel 1 teaspoon coriander (seeds) 2 whole Kashmiri chilies ½ teaspoon turmeric 1 tablespoon black Kampot pepper 1 tablespoon coconut oil 1 medium onion 1 tablespoon ginger-garlic paste 400 ml coconut milk 1 tablespoon fenugreek leaves (Greek hay) Salt to taste Procedure 1. Toast the black pepper in a dry pan until fragrant; once you smell its aroma, remove it from the heat and let it cool to room temperature. Do the same with the remaining spices: fennel, cumin, coriander, and chili, which you can toast together. Do not toast the spices for too long to avoid burning and bitterness. Once the spices have cooled to room temperature, coarsely crush the pepper and finely grind the other spices together. 2. In a small bowl, mix the oil, pepper, ground spices, and turmeric. 3. Cut the chicken into pieces and marinate in the prepared spiced oil for at least one hour, preferably overnight. 4. In a pot or deep pan, heat the coconut oil, sauté the onion until golden, then add the ginger-garlic paste and sauté together for about a minute while stirring continuously. Add the marinated meat to this base mixture and sear it quickly. 5. Reduce the heat, add the coconut milk, and cook for about 20 minutes until the meat is tender, fully cooked, and the sauce has reduced and thickened. 6. Finally, salt to taste if needed. 7. Serve with rice or with one of the Indian breads (flatbreads).   Enjoy your meal! Author: Ilona Bansal Chai & Chilli

Ingredients 100 g goose prosciutto 2 large handfuls of mixed salad greens extra virgin olive oil raspberry vinegar red grape wine salt for seasoning and final styling (Kampot Fleur de Sel) Red Kampot pepper 2 very thin slices of bread Instructions 1. First, prepare the salad dressing. 2. Mix about 2 tablespoons of oil, 1 tablespoon of vinegar, and a pinch of salt. Add a few berries of red Kampot pepper to the created emulsion. 3. Slice the prosciutto into thin slices and let it sit at room temperature for at least half an hour – it will develop a wonderful aroma. 4. Cut the bread into thin slices; you can also roll it out a bit with a rolling pin. Brush with olive oil or goose fat and place in a hot oven (180 °C) for about 4–5 minutes. Let cool. 5. Halve the grapes and remove the seeds if they have any. 6. Put the salad into a large bowl and pour over the dressing. Gently toss it with your hands and divide onto plates. 7. Place slices of prosciutto on the salad and add grape wine and bread chips. 8. Serve immediately.   Enjoy your meal. Author: Markéta Hrubešová

Ingredients 1 wild boar back 500 ml dry rosé wine 1 tablespoon Dijon mustard 1 tablespoon allspice 1 tablespoon juniper goose or duck fat salt (for marinating, coarse Kampot sea salt works great) black Kampot pepper Ingredients for the sauce 2 carrots 1 large parsley root 500 ml broth apple cider vinegar 1 lemon about 1 tablespoon sugar 1 tablespoon butter Ingredients for carrot and potato straw 2 carrots 2 potatoes rapeseed oil potato gnocchi 1 tablespoon butter Instructions 1. Clean the meat and remove the sinews (note: you can make broth from the trimmings). 2. Put the wine and freshly crushed spices into a large bowl. Coat the meat with mustard and place it in the bowl. 3. Cover with cling film and let it rest, preferably until the next day. Turn the meat about halfway through. 4. Lightly salt the dried meat. Sear it on all sides in fat, pour about half of the marinade and broth over it, and simmer covered for about 30 minutes. 5. Add half of the cleaned vegetables cut into larger pieces. Turn the meat and pour in the remaining marinade and broth. Simmer for another 30 minutes or until done. 6. For the straw, prepare thin strips of sliced and dried carrot and potato. Fry in batches in a thicker layer of oil until crispy. Let drain on paper towels. 7. Remove the meat and let it rest in a warm place. Blend the sauce until smooth and strain through a sieve. 8. Season with sugar, a drop of vinegar, and lemon juice. Taste! If needed, loosen with a bit of broth or water. Finally, stir in pieces of cold butter (do not boil afterwards). 9. Melt butter in a small pan, add gnocchi and salt. Sear and pour about 200 ml of hot water. Let it cook off and stir occasionally. 10. Place the sauce on plates, add slices of the meat and gnocchi. Finally, sprinkle with vegetable straw (salt the straw just before serving). .pepper..field tip For final seasoning of dishes, you can try our fleur de sel.   Enjoy your meal! Author: Markéta Hrubešová

Ingredients for Creamy Spread 3 tablespoons Lučina cheese 1 tablespoon sour cream 1 clove of garlic Kampot salt Red Kampot pepper Instructions 1. Toast the bread in olive oil until crispy. 2. Spread the flavored cheese on top, add sliced avocado, drizzle with lemon, season with pepper, and sprinkle with black sesame seeds. 3. Garnish, for example, with edible flowers or fresh parsley.   Enjoy your meal! Author: Tasty Kitchen

Ingredients 200 g spaghetti 160 g grated parmigiano cheese + for sprinkling 60 g butter 2 tablespoons crushed black Kampot pepper Fleur de Sel from Kampot for seasoning Instructions 1. Bring water to a boil, salt it, and cook the pasta for about 7–8 minutes. 2. Heat the butter in a pan and sauté the crushed pepper in it for about 30 seconds. Reduce the heat and add the pasta. On low heat, pour a little of the pasta cooking water (about 3 tablespoons) over the pasta. Add the grated parmigiano and stir until everything combines into a creamy sauce. 3. Divide into two portions. Serve with ground black Kampot pepper and grated cheese on top. .pepper..field tip Just as good as crushed pepper tastes the .pepper..pasta with Kampot pepper directly crushed inside.   Buon appetito! Author: Matteo De Carli

Ingredients 1,500 g pork ribs Salad yellow radish red onion coriander chili Marinade 75 g black Kampot pepper fleur de sel 75 g mustard seeds 50 g fennel seeds 50 g caraway seeds 50 g Garam Masala spice mix 75 g Hungarian paprika (sweet, mild paprika) 25 g nutmeg 10 cardamom pods Preparation the day before 1. To prepare the brine, put all the ingredients into 1 liter of water and bring to a boil. Set aside and let cool. Remove the hard skin and membranes from the back (boned side) of the short rib by inserting a sharp knife between the skin and meat and making several small cuts to loosen the skin, then pull it off. 2. Immerse the prepared rib into the cold brine (make sure the entire piece is submerged) and leave in the refrigerator for 12 hours. 3. Meanwhile, for the marinade, finely grind the ingredients in a coffee grinder. Weigh the marinade and set aside 50 grams. You will not need the rest of the marinade, but you can of course use it for preparing other dishes. Procedure on the day of smoking 1. Remove the ribs from the brine and lightly pat dry with a kitchen towel. Coat with the marinade and let rest in the fridge for 2 hours. 2. Light the charcoal in the Big Green Egg and heat to 100 °C. Sprinkle a handful of cherry wood chips onto the glowing coals, insert the convEGGtor or stainless steel basket for the convEGGtor with two half-moon stones into the EGG. Place the grill grate and put the prepared ribs on it. Insert the Meater probe (wireless thermometer) into the center of the meat and set the temperature to 70 °C. Close the EGG lid and let the ribs cook until the desired internal temperature is reached. 3. Remove the ribs from the EGG once the internal temperature reaches 70 °C. Wrap them in foil with some butter and whiskey and place back on the grill grate inside the EGG. The meat will retain its core temperature for a long time. Let it cook until the core temperature reaches 90–95 °C. Remove the ribs from the EGG once the meat reaches the desired internal temperature and let them rest covered with foil for half an hour. Cook at low temperature until you have reduced the volume by one third. 4. Remove the stainless steel grill grate from the EGG and insert the cast iron grill grate. Leave the convEGGtor in the EGG. Heat to 180 °C. Unwrap the meat from the foil. Place it bone-side down on the grill (then on the cast iron plate if you have one available) and close the EGG lid. Let the meat caramelize for about 30 minutes. Meanwhile, chop all the salad ingredients and mix together. Remove the ribs from the EGG. Cut the ribs between the bones into four pieces.   Enjoy your meal! Author: Nyoman Purnata

Procedure 1. The process is the same for both salmon and duck, differing only in the smoking duration. The temperature of the Big Green Egg should range from 80 to 100 degrees Celsius. 2. Salt both products with fleur de sel and pepper them – salmon with red pepper and duck with freeze-dried pepper. Place on the grill with any vegetables you like. 3. The salmon is smoked on a soaked cedar wooden plank, which imparts a specific sweet flavor of cedar wood to the fish. The duck breasts are smoked directly on the stainless steel grate. Clean the duck breasts and score the skin in a crosshatch pattern. The finer the pattern, the less fatty it will be. Grill with the skin side up so that the released fat drips over the meat. 4. Try to maintain the lowest possible temperature in the grill to ensure the smoking lasts as long as possible. 5. The salmon should reach an internal temperature of 49–52 degrees, and the duck 56–59. To guarantee these temperatures, you can use a wireless Meater probe and then monitor the temperature on your mobile phone. 6. For a stronger smoky flavor, use apple wood chips that have been soaked in water before smoking to create more smoke.   Enjoy your meal!

Ingredients 250–300 g pork chops with bone 6 pcs green asparagus 6 pcs potatoes 50 g morels 50 ml meat demi-glace sauce 50 ml cream 10 leaves wild garlic lard Fleur de sel Black Kampot pepper Procedure 1. Cut the potatoes into 6 equal pieces and confit them until soft in lard. 2. Season the pork chop with salt and black Kampot pepper. 3. Place on a heated grill and grill each side for about 10 minutes, infusing the aroma by adding several leaves of wild garlic. 4. Meanwhile, sauté the morels, pour in demi-glace and cream, and simmer for a few minutes. Season with salt and black Kampot pepper. 5. 2 minutes before the meat is done, add the green asparagus to the grill and grill for 1 minute on each side. 6. Remove the pork chop from the grill, add the confit potatoes that you previously took out of the lard, and pour the morel sauce over. Garnish with grilled green asparagus and fresh wild garlic leaves.   Enjoy your meal! Author: Ondřej Hutník

Ingredients 2 small eggplants 2 cloves of garlic 4 tablespoons of olive oil salt freeze-dried Kampot pepper 2 tablespoons of tahini paste a sprig of flat-leaf parsley 2 tablespoons of lemon juice Instructions 1. Roast and char the eggplants. 2. Scoop out the soft flesh and chop it with a knife. 3. Season with garlic, salt, freeze-dried Kampot pepper, oil, lemon juice, and tahini paste. 4. Serve garnished with parsley.   Enjoy your meal! Author: Petr Pejřimovský

Ingredients 3 avocados 2 cloves of garlic a sprig of coriander fleur de sel red Kampot pepper 2 tablespoons of lime juice 2 tomatoes ½ red onion olive oil Instructions 1. Mash the avocado, drizzle with oil and lime juice. 2. Salt and pepper to taste. 3. Add diced tomatoes and onion, crushed garlic, chopped coriander. 4. Mix and it’s ready.   Enjoy your meal! Author: Petr Pejřimovský

Ingredients 1 head of garlic 2 tablespoons of olive oil salt white Kampot pepper 2 egg yolks 1 teaspoon of Dijon mustard 2 tablespoons of lemon juice 2 dl of smoked oil 1 small black truffle (we recommend Truffles from Markéta) Instructions 1. Roast the garlic with salt, pepper, and olive oil. 2. In a bowl, mix the egg yolks with lemon juice, Dijon mustard, salt, and pepper. 3. Slowly pour the smoked oil into this mixture and whisk it in. 4. Add the paste made from the roasted garlic. 5. Mix everything and serve with grated truffle.   Enjoy your meal! Author: Petr Pejřimovský

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 500 g cauliflower 100 g white asparagus 100 g green asparagus 2 white onions 6 cloves of garlic 1 l whole milk 125 g butter 50 g smoked almonds 30 ml olive oil 2 bay leaves 5 allspice berries 1 g crushed cumin white Kampot pepper nutmeg salt Procedure 1. Roast the cauliflower in the oven until brown at 180 °C for about 30 minutes to 1 hour. Then slice it thinly. Peel the white onion and garlic and also slice them thinly. 2. In a larger pot, heat olive oil with 50 g butter and add the sliced onion and cauliflower, sauté for a few minutes and season with a pinch of salt and pepper. Add the garlic, briefly sauté, and pour everything with whole milk. 3. Add bay leaves, allspice, crushed cumin, salt, and pepper. Cook completely until soft, 30 minutes to one hour. Then blend the soup thoroughly together with 50 g butter into a smooth cream. Strain through a fine sieve and season with salt, pepper, and freshly grated nutmeg. 4. Divide raw cauliflower into florets, cut in half, and fry until golden in a heated pan with a little rapeseed oil. Add butter and season with salt and pepper. Finish baking in the oven at 150 °C–180 °C for about 10 to 15 minutes. 5. Peel green and white asparagus with a peeler, cut off the woody ends, and cut in half. Blanch in salted boiling water for about 2–3 minutes, then immediately cool in ice water. Before serving, mix with melted butter, season with salt and pepper. Serve the soup with smoked almonds.   Enjoy your meal! Author: Ladislav Floreán

Ingredients 250g ribeye steak 500 g carrots 1 yellow onion 1 head of garlic 3 larger potatoes fresh rosemary 150 g butter 100 g brown sugar 100 g honey 90 g lard 200 g demi-glace meat sauce 1 whole nutmeg 2 whole bay leaves crushed caraway seeds green lyophilized Kampot pepper salt Procedure Ribeye steak 1. Thoroughly clean the steak, pat dry, salt and pepper it. Add some lard to a hot pan and sear the steaks on both sides until golden brown. 2. Then add some butter, several garlic cloves, and fresh rosemary. Brush the steak with the foamed butter. Then place the steak in an oven preheated to 150 °C and roast for 2 to 10 minutes depending on the size of the steak. Carrot purée 1. Peel the carrots, yellow onion, and 4 garlic cloves and slice them thinly. Heat some lard in a pot and add the sliced vegetables. 2. Add bay leaves, brown sugar, honey, and season with salt and black pepper. Sauté the vegetables for a few minutes, then cover with vegetable broth. Cook for about 45 minutes to 1 hour until the carrots are completely soft. 3. Then thoroughly mix everything with a piece of butter and pass through a fine sieve. Season with brown sugar, honey, salt, black pepper, and freshly grated nutmeg. Blanched asparagus 1. Peel the asparagus, trim the ends, cut in half lengthwise, and blanch in boiling salted water for about 2 to 5 minutes; it should be "al dente". 2. Then quickly cool them in ice water. In a small pot, heat butter, add the asparagus, and season with salt and pepper.   Enjoy your meal! Author: Ladislav Floreán

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 The ingredients for each component can be found in the instructions Satay Chicken For the marinade, use 1 teaspoon turmeric, 1 teaspoon coriander seeds, 2 tablespoons oil, a piece of grated ginger, 2 cloves of finely chopped garlic, 2 tablespoons soy sauce, and  white Kampot pepper. Cut the chicken into thin strips and marinate in the prepared marinade. Beef Prepare the marinade from 1 teaspoon grated ginger, 1 teaspoon sesame oil, 2 tablespoons fresh orange juice with peel, 1 teaspoon palm sugar, 2 tablespoons soy sauce, and  black Kampot pepper. Cut the beef sirloin or rump steak into thin slices and marinate in the prepared marinade. Shrimps For the marinade, you will need 1 stalk of lemongrass finely chopped, a chili pepper finely chopped, 2 tablespoons olive oil, 2 chopped cloves of garlic, and  red Kampot pepper. Peel and devein the shrimp. Cut them in half and marinate in the marinade. Sides Peanut sauce Prepare the fantastic sauce known from Cambodia for grilled satay from the following ingredients: 2 cups unsweetened coconut milk, 2 teaspoons red curry paste, 2 teaspoons paprika, 8 tablespoons peanut butter, 3 tablespoons sugar, and  fleur de sel. Heat the coconut milk in a small saucepan. Add red curry paste, paprika, peanut butter, sugar, and salt; mix everything well. Serve the sauce at room temperature. Crispy salad Prepare a unique crispy salad to go with the grilled satay simply from sliced green peeled papaya cut into strips, little gem lettuce, carrots, and spring onions. Then add a handful of chopped coriander, 1 chopped chili pepper, and a handful of mung bean sprouts. Toss the salad and sprinkle with sesame seeds and cashew nuts. Coconut milk dressing You can also prepare a dressing from coconut milk for the satay. Mix 100 ml coconut milk, 1 teaspoon curry paste, 1 tablespoon fish sauce, 2 tablespoons soy sauce, lime juice from one lime, 1 tablespoon palm sugar, and 2 grated cloves of garlic. Pineapple salsa The last side dish will be pineapple salsa made from grilled pineapple. Cut the cleaned half pineapple into quarters and grill. Then mash the pineapple and mix with chopped red chili, a handful of chopped mint, finely chopped red onion, olive oil, lime juice from one lime, salt, and  red Kampot pepper.   Enjoy your meal! Author: Tomáš Mrvík

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