STYLE

Recipe with

a Regional Flavour

Chef Petr Hradil

Petr comes from a village near Tošovice where the

Hotel Heipark, a part of sports facility, is located. Petr

has been the head chef at the Hotel Heipark for two

years, having worked as a cook in the same kitchen since

2006. He has already proven his skills and developed

his culinary imagination in the hotel restaurant when

preparing celebrations, wedding receptions, business

parties, special events and seasonal programmes

for local and foreign clients. Anything may become

a fine challenge and no challenge is rejected. His great

“hobby” (keeping a large flock of sheep) definitely helps

him understand the organic qualities of meat, which is

essential in his kitchen.

Beef Ribs with Red Wine and Potato-Pumpkin Purée

Sprinkle two pounds of meaty beef ribs with salt and

pepper, fry it on all sides on a hot grill or in a large pan,

and put it in a Dutch oven or other heavy bakeware.

Pour dry red wine over it, add a sprig of thyme, and

slowly roast in an oven preheated to 120 °C for about

three hours (or you can vacuum-pack it and cook it

sous-vide at 80 °C for approximately 12 hours). Then

take the meat out of the dish and pour broth in the meat

juices left in the bakeware, thicken the sauce, let it boil,

and flavour to taste. Cook the potatoes with a Hokkaido

pumpkin until soft, blend until smooth, put in salt,

pumpkin oil and cream. Finish the dish with fried diced

pumpkin and fried onion rings.

Hoping you will enjoy your meal, Chef Petr Hradil.

Text:

Simona Szajnová

Foto:

Ivo Martiník

www.heipark.cz

POSITIV 4/2019 ǀ 85