Recipes

Ingredients 16 chicken thighs 2 teaspoons of black Kampot pepper 1 lemon 2 cloves of garlic 2 tablespoons of extra virgin olive oil 1 rosemary sprig 125 g arugula 250 g lamb's lettuce 6 strawberries aged balsamic vinegar Instructions 1. Let the chicken thighs marinate for 30 minutes in olive oil with lemon juice and grated zest, rosemary, garlic, and two teaspoons of Kampot pepper.2. Preheat the grill or oven to 180 °C and then bake or grill for about 30 minutes until the skin is crispy golden. The meat needs to be turned regularly during roasting. 3. While the chicken is grilling, wash the salad and slice the strawberries. When the chicken is almost done, add the strawberries to the salad with a little olive oil and aged balsamic vinegar. Mix the salad well and serve with the chicken thighs.   Enjoy your meal! Author: Matteo De Carli

Peter Duranský is the first Slovak head chef to receive a Michelin star. We had the honor to meet him at last year's Culinary Symposium in Prague, and he is a great guy. He even prepared a recipe for a delicious tomato risotto with octopus and black Kampot pepper.He involved his whole family in the preparation, and you can also make this recipe and enjoy pleasant moments cooking with your entire family. You can find the recipe on our Instagram. If you try it, let us know how you liked it. Author: Peter Duranský

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!