Confit Potatoes with
Smoked Cheese
STYLE
Chef Pavel Čadil
He gained experience at the Alcron Hotel Prague, during
internships in France, Italy and Germany. In Ostrava,
he worked at the Hotel Park Inn by Rezidor hotel,
Zámeček Petrovice u Karviné, Sushi bar Gokana
and was at the launch of the home bakery Pecka in
DOV. He also worked as head chef for the Israeli
embassy in Prague, as a trainer for Czech Hotel
Consulting and was nominated for the AHR
Restaurateur of the Year award.
Hotel Sepetná and Hotel
Sluníčko are traditional places
for recreation and holding
conferences, congresses and
corporate events, in the heart
of the Beskydy Mountains,
below Lysá Hora. It offers its
guests not only accommodation
services, but also spaces for
organizing events with a capacity
of up to 200 people. Chef Pavel
Čadil and his team prepare not only
traditional cuisine for hotel guests,
but also a modern one.
Recipe with
a Regional Flavour
Ingredients for 4 servings: 1 kg of quality
potatoes, ideally directly from the farmer,
0.5 kg of full-fat cottage cheese, 0.15 kg
rendered lard, 0.1 kg of butter, thyme,
rosemary, whole black pepper from
the grinder 1 large bunch of spring onions.
Preparation: Rinse the potatoes thoroughly
and dry them. Make thin cuts with a sharp
knife to the potatoes. Then add the lard,
season with salt and ground pepper,
thyme and rosemary. Heat the oven to
180 degrees and bake for 50 minutes. Be
careful not to over bake the potato so that it
doesn’t completely fall apart. After baking,
lightly dry the potatoes on a napkin and put
them on a plate. Cover the potatoes with
butter and season with smoked cottage
cheese. For an even better taste, sprinkle
with chopped spring onions.
How about smoked cottage cheese?
Ideally buy full-fat cottage cheese, as
fat is the carrier of flavor. Place it in
a clean cloth and let it rest for about
30-50 minutes. Those of you who don’t
have a smokehouse, don’t despair! Use
a dumpling steamer and an old saucepan
with beech shavings.
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