Recipes

Ingredients 300 g of quality pasta Ingredients – sauce 450 g red peppers 1 head of garlic 60 g mascarpone fresh or dried thyme fresh or dried oregano freshly ground/crushed black Kampot pepper Kampot salt Ingredients – breadcrumbs 25 g breadcrumbs (ideally homemade from dried bread) 30 g Parmesan or Pecorino fresh or dried thyme Instructions 1. Wash the peppers, place them on a baking tray/dish, add the garlic head cut on one side and drizzle with a little olive oil. Bake in a preheated oven at 220 °C. During baking, turn the peppers and bake for about 30 minutes until they are soft and browned to almost black on the outside. 2. Immediately put the finished peppers into a medium bowl and cover tightly with plastic wrap so no air can escape – the peppers need to steam. After 5-10 minutes, remove the peppers, discard the seeds and peel, which should come off easily due to the steaming. 3. Peel or squeeze out the individual garlic cloves from the head and blend together with the peeled peppers until smooth.4. Then cook the pasta according to the package instructions. Never put pasta into cold water and always salt the water sufficiently! Also, make sure it is cooked "al dente," meaning with a bite. After cooking, briefly warm the pasta in the sauce where it will finish cooking. 5. Transfer the blended pepper sauce to a wider pot or a deeper pan and start heating it. Add salt, thyme leaves, and oregano to taste and let the specific herbs settle (optionally half a teaspoon to 1 full teaspoon of dried seasoning).6. Continue by adding mascarpone and stir it into the sauce. Finally, season with freshlyground/crushed black pepper – ideally Kampot , which has a noticeably more pleasant and pronounced flavor than regular black pepper.7. Drain the cooked pasta and transfer it to the pot/pan with the sauce. Warm together for half a minute. In a chopper/blender, grind Parmesan and thyme together with the breadcrumbs. If the breadcrumbs are not crunchy enough by themselves, toast them beforehand in a dry pan and let cool.8. Serve the finished pasta with sauce sprinkled with cheesy breadcrumbs, fresh herbs, and black Kampot pepper.   Enjoy your meal! Author: Mamachefcz

Ingredients for 4 servings 1 Package can of Bonduelle Vapeur chickpeas 70 g fresh cream cheese (Lučina, Gervais, Palouček) 1 small carrot (30 g peeled) 50 g whole grain spelt flour 15 g grated Parmesan 1 full tablespoon chia seeds 1 teaspoon finely chopped thyme 1 level teaspoon smoked paprika ½ teaspoon dried garlic ½ teaspoon baking powder freshly ground black Kampot pepper Kampot salt Dip 3 heaping tablespoons curd cheese 1 tablespoon chopped chives ground black Kampot pepper Kampot salt optionally garlic to taste Preparation time: 20 minutesBaking time: 50–55 minutes Instructions 1. Drain the chickpeas and let them drain well. Transfer to a blender and add fresh cream cheese. Blend into a puree. 2. Grate the carrot finely and place it in a bowl. Add the chickpea puree, flour, Parmesan, chia seeds, thyme, smoked paprika, garlic, baking powder, freshly ground pepper, and a generous pinch of salt. Mix the mixture thoroughly. 3. Shape the dough on baking paper into a brick shape and then roll out into a rectangle about 5–7 mm thick. During rolling, peel the dough off the paper. 4. Transfer the rolled-out dough with the paper onto a baking tray and cut into strips about 1–1.5 cm thick. If you want longer sticks, there is no need to cut them lengthwise in half; if you want shorter ones, cut them. Do not separate the dough strips from each other. 5. Bake at 180 °C for about 40–45 minutes. Then turn the sticks on the tray and bake for another 10–15 minutes. Let cool after baking. 6. In a bowl, mix the curd cheese, chopped chives, salt, and optionally pressed garlic. Transfer to a clean bowl, sprinkle with pepper, and serve with the sticks.   Enjoy your meal! Author: Bonduelle

Ingredients 1 kg potatoes 400 g radishes 2 medium onions olive oil black Kampot pepper Kampot salt 200 g pickled asparagus spring onion Dressing 1.5 tablespoons olive oil 2 tablespoons coarse mustard 2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 4-5 tablespoons honey 6 tablespoons water Instructions 1. First, slice the potatoes (with skin). Add sliced radishes, mix with olive oil, salt, and black Kampot pepper. 2. Bake at 200 °C for about 25–30 minutes. Towards the end of baking, add onion sliced into crescents. 3. Meanwhile, prepare the dressing by mixing all the ingredients. 4. Mix the baked potatoes, radishes, and onion with the dressing. 5. Add sliced pickled asparagus, sprinkle with spring onion, and you can serve.   Enjoy your meal! Author: Veronika JansováTasty Kitchen

Ingredients 2 small kohlrabis 1 large carrot ½ celery mayonnaise, sour cream 2 boiled eggs canned peas according to preference 3 pickled cucumbers Black Kampot pepper Kampot salt Instructions 1. Just wash the kohlrabis and leave them whole, peel the carrot and cut it in half, cut the celery into 3 pieces. 2. Steam the vegetables until half soft. 3. When cooled, peel and cut into small pieces. 4. Mix with everything else and let it rest. 5. If you want a lighter version, mix mayonnaise with sour cream in a 1:1 ratio.    Enjoy your meal! Author: lenka_live_

Ingredients 1.5 kg beef 350 g pancetta 2 cans of tomatoes in their own juice 1 large bottle of strained tomatoes 3 carrots 2 celery stalks 1 onion 2 garlic cloves 300 ml Chianti red wine (or Primitivo) 300 ml beef broth olive oil Kampot salt black Kampot pepper cloves ½ teaspoon grated nutmeg Italian lasagna pasta 400 –500 g Parmesan 500 ml whole milk 50 g butter 50 g plain flour Instructions 1. Mince the lean beef. 2. Heat olive oil in a pan, or if you make a proper beef broth, you will have fat left over. Sauté pancetta and finely chopped onion along with carrots and celery. Fry until the vegetables soften and turn golden, about 15 minutes. Add garlic and sauté for 2 minutes. 3. Add the meat, salt and pepper with Kampot pepper, and cook until the juice forms. Pour in the red wine; at this point, you can add a sprig of rosemary for aroma, stir and cook for about 35 minutes until the alcohol evaporates. 4. Pour in the broth and add finely chopped tomatoes in lime juice and strained tomatoes. Cook on low heat for about 2 hours. If needed, add more broth to the mixture. 5. In a pot, melt the butter and add sifted flour. When the ingredients combine and form a paste, pour in the milk – the milk should ideally be boiled once together with an onion into which you have previously stuck cloves and pierced with a fork to release better aroma and juice. Then let the milk cool, pour it over the paste and sauté. If you forget or do not boil the milk, it will not be the same. Cook on low heat for about 20 minutes. When the sauce is glossy, add nutmeg and a handful or two of Parmesan. 6. Preheat the oven to 180 °C. Prepare the lasagna in boiling water. Soak them in several pieces, but not until completely soft, so they don't become too soggy after baking. Grease the bottom of the dish with olive oil and béchamel and layer – lasagna, béchamel, ragù, and Parmesan. The last layer will be lasagna, béchamel, and Parmesan. 7. Bake for about 45 minutes until the lasagna are beautifully golden – be careful not to burn them.   Enjoy your meal! Author: Nemehlo in the kitchen

Ingredients 2 marrow bones front beef for soup Grüner Veltliner white wine (approx. 0.75 l) 2 tablespoons oil salt, can be for example  Kampot coarse sea salt black Kampot pepper bay leaf 2 larger carrots 1 parsley garlic kohlrabi white onion celery spring onion Procedure 1. Place the bones and meat on a roasting pan – season with salt, pepper, and drizzle with oil. Roast in the oven at 240 °C for about 30–40 minutes, then remove the meat and trim it. Put the bones back in the oven for another 20 minutes. 2. Drain the fat from the roasting pan and save it for sauces later. Put the bones into a pot and cover them with cold water. Scrape the drippings from the roasting pan and pour them into the pot with the bones. 3. Place the root vegetables on a baking sheet and roast for 15–20 minutes. Then toss them into the pot, add the wine (use about a whole bottle for 15 liters) and cover with cold water. 4. Add Kampot pepper and other seasonings, bay leaf, parsley leaves, the remaining vegetables, and cook over low heat for about 9–16 hours. Every hour, skim off the foam to keep the soup clear. For the same reason, only add cold water to the broth if needed. 5. Do not cover the pot with a lid nor stir the soup; steam must escape, and condensation must not form in the pot so the broth can breathe. 6. After 16 hours, the broth is excellent! Strain it through a sieve. Discard the vegetables; fresh ones can be prepared for the soup by sautéing in butter. Cut potatoes into cubes and cook in salted water, and roast garlic in its skin for 10–15 minutes in the oven, then unwrap and serve on a plate with the soup. Before serving, you can sprinkle with spring onions and add chili. 7. According to taste, you can add noodles to the soup – homemade or store-bought. The broth keeps well strained in the fridge for a long time, but you can also freeze it, for example in an ice cube tray, and then use it anytime for sauces.   Enjoy your meal! Author: Nemehlo in the kitchen

Ingredients 10 thick white asparagus spears (ideally using the firm ends) 1 white onion 1 large potato 3 cloves of garlic butter a large handful of parmesan a glass of white wine (can be substituted with water or broth) ½ cream ¼ grated nutmeg black Kampot pepper Instructions 1. Sauté the onion and garlic in butter until golden, and at the end add the nutmeg to "release its aroma". 2. Pour in the wine and let it evaporate for a moment. 3. Add the peeled and chopped asparagus and potato pieces. 4. Pour broth or water just to cover the vegetables and cook for about 15 minutes until soft. 5. Blend everything thoroughly, then stir in a handful of parmesan and cream, and season with salt to taste. 6. Garnish the plate with toasted bread and freshly ground Kampot pepper. Enjoy your meal! .pepper..field tip White asparagus is ideal for soups, pasta, or gratins. For an intense flavor, use black Kampot pepper; for a milder taste, we recommend trying white pepper.   Enjoy your meal! Author: Alisha Cooking

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 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 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

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 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

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 for bread flatbread (12 pcs) 150 ml whole milk 10 g powdered sugar 10 g dried yeast 450 g semi-coarse flour 5 g salt 5 g baking powder 30 g vegetable oil 150 g white yogurt 1 pc baking powder 5 g black Kampot pepper Additional ingredients 2 × 250 g beef Ribeye steak (high rib) 2 slices of pancetta / bacon 200 g green asparagus 200 g white asparagus 100 g radishes 100 g wild garlic 100 ml sunflower oil 1 egg yolk 100 g butter 10 g salt 5 g black Kampot pepper Procedure 1. Mix the ingredients for the bread flatbread into a dough, form 12 buns and let rest for about 30 minutes. 2. Take the beef Ribeye steaks out of the fridge 30 minutes before grilling. Salt and pepper with black Kampot pepper, wrap in pancetta or bacon, and secure with string. 3. Place the meat on the heated grill, insert the Meater (wireless thermometer), and set the temperature to Medium in the app. 4. Meanwhile, prepare the mayonnaise by whisking the wild garlic oil into the egg yolk. 5. Salt and pepper the butter with Kampot pepper and melt it in a saucepan on the heated grill. 6. Cut the asparagus into strips, slice the radishes, and grill them. 7. Roll out the rested dough into bread flatbreads and grill them in butter with Kampot pepper. Brush the flatbreads with butter on both sides. 8. After the app notifies that the meat has reached the desired doneness, remove the steaks and let them rest for 10 minutes. 9. Remove the bread flatbreads from the grill, spread them with the wild garlic mayonnaise. Slice the beef and add it to the flatbreads. Add grilled radishes and asparagus, garnish with fresh wild garlic leaves. Season with salt and black Kampot pepper.   Enjoy your meal! Author: 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 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 3 –4 fennel bulbs olive oil Black Kampot pepper Kampot salt grated parmesan (half a cup up to one cup) spring onion Instructions 1. Preheat the oven to 180 °C. Trim the fennel stalks and set aside(you will need the green tops/leaves). Slice the fennel vertically into pieces about 0.8 mm–1 cmthick, which should yield roughly 4 slices.2. Drizzle olive oil on the bottom of a baking tray, place the fennel on it, and drizzle more olive oil on top. Lightly salt, but not too much,because the parmesan is quite salty on its own, and season with Kampot black pepper.3. Bake in the oven for about 35 minutes, then sprinkle with grated parmesan andreturn to the oven for another 3 minutes. Finally, you can add a little more freshly ground pepperand garnish with chopped spring onion and fennel leaves.4. You can serve it just like this, for example with a dip, or as a side dish to steak or roasted vegetables.   Enjoy your meal! Author: kardamomma.cz