Pulled Pork Shoulder on Toasted Homemade Brioche, Pumpkin Purée, Glazed Pearl Onions
www.posiv.cz ǀ 107
WOMAN
Zpívající kuchařka
Majitelka bistra, zpěvačka a účastnice reality show Hell’s Kitchen Česko 2024 –
IZABEL. Při vysoké škole odcestovala do Anglie, kde pracovala v luxusních
hotelích, ze kterých si odvezla spoustu zkušenos a inspirace pro
otevření vlastního bistra. Bistro RIVER café&bar se nachází
v jejím rodném městě Českém Těšíně, a servírují se tu nejen
snídaně, ale i brunche po celý den. Její vášní není pouze
vaření, ale také zpívání. Se svou kapelou vystupuje na
různých fesvalech, kde propojuje vaření se zpíváním.
Do Hell’s Kitchen se přihlásila proto, aby zdokonalila
své kuchařské dovednos.
The Singing Chef
Owner of a bistro, singer, and contestant on Hell’s
Kitchen Czech Republic 2024 – IZABEL. During
college, she traveled to England, where she worked
in luxury hotels, gaining valuable experience and
inspiraon that later helped her open her own bistro.
RIVER Café & Bar, located in her hometown of Český
Těšín, which serves all-day breakfasts and brunches. Her
passion goes beyond cooking – she’s also a singer. Together
with her band, she performs at various fesvals, combining her love
for cooking and singing. She joined Hell’s Kitchen to further sharpen her
culinary skills.
Pulled Pork Shoulder on Toasted
Homemade Brioche,
Pumpkin Purée, Glazed Pearl Onions
Recipe with a Regional Flavour
Ingredients for 4 servings:
200g all-purpose flour, 200g cake
flour, 200ml milk, 17g fresh yeast, 30g
sugar, 16g salt, 50g butter, 800g pork
shoulder, 200ml beer, 10g smoked
paprika, 5 bay leaves, 2g dried thyme,
8g caraway seeds, 5g pepper, 20g
salt, 300g Hokkaido pumpkin, 200ml
cream, 2g cinnamon, 80g pearl onions,
Parsley for garnish
Preparation:
Prepare a starter with milk, sugar, and
yeast. Add both flours, salt, and knead
in softened butter. Let the dough rise.
Knead again, place in a greased pan,
and let rise once more. Bake at 170°C
(340°F) for 35 minutes. Allow it to cool,
then slice and toast the slices in butter.
Bring the beer, smoked paprika, bay leaves,
thyme, caraway seeds, pepper, and salt to
a boil to blend the flavors. Cut the pork
shoulder into four pieces to ensure even
cooking while retaining juiciness. Rub
the marinade onto the meat, add water,
and cover. Roast at 200°C (390°F) for
1.5 to 2 hours. Once cooked, shred
the pork and mix it with the pan juices.
Cut the pumpkin into small pieces,
sauté briefly in oil, then cook in lightly
salted water until the water evaporates.
Add cream and reduce to one-third.
Blend until smooth, season with salt,
and add a hint of cinnamon.
Drain the onions, then sauté them
quickly in butter. Garnish the dish
with glazed onions and fresh flat-leaf
parsley.
Text: Izabela Škutová
Foto: TV Nova