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.
POSITIV 4/2019 ǀ 85