PORK WITH MUSHROOM SAUCE & MASHED POTATOES

INGREDIENTS
Potatoes — 300 g
Mushrooms — 200 g
Pork
Red onion
Red wine — 100 ml
Berry sauce
Milk — 200 ml
Green onion
Garlic
Butter — 30 g
Salt
Black pepper

METHOD
Finely chop the red onion and mushrooms. Fry them in a pan with butter until golden. Pour in the red wine and simmer for about 5 minutes.
Cook the pork using your preferred method.
Boil the potatoes until tender and drain the water. Add butter, chopped green onion, garlic, black pepper and milk. Mash until smooth and creamy.
Place the mashed potatoes on a plate. Top with the pork and pour over the mushroom sauce.
Add a little berry sauce and garnish with green onion.

FRIED WATERMELON STEAK

INGREDIENTS
Watermelon
Peach
Blueberries
Matcha
Red wine
Butter

METHOD
Cut a rectangular piece from the watermelon, similar to a steak.
Heat a pan with butter and fry the watermelon until a caramelized crust forms.
For the sauce, place the blueberries in another pan and pour in the red wine. Simmer for about 10 minutes, gently pressing the berries to release the purée.
Cut the peach into slices.
Place the watermelon steak on a plate with the berry sauce. Garnish with peach slices and a light dusting of matcha.

MASHED POTATOES WITH CREAMY MUSHROOMS & BAKED EGGPLANT

INGREDIENTS
Potatoes — 300 g
Green onion
Eggplant — 1 pc
Mushrooms — 200 g
Garlic
Spices
Butter
Milk — 200 ml
20%+ cream — 100 ml

METHOD
Boil the potatoes until tender.
Cut the eggplant in half and make lengthwise cuts through the flesh without damaging the skin. Mix the spices with melted butter and brush the eggplant, making sure the seasoning gets into the cuts. Bake in the oven or air fryer until tender.
Fry the mushrooms in a pan with butter. Add chopped garlic and cream, then simmer for about 5 minutes.
Drain the potatoes. Add garlic, green onion, butter, black pepper and milk. Mash until smooth and creamy.
Remove the eggplant from the oven and scoop out all the flesh with a spoon. Transfer it to a plate and mash with a fork until smooth.
Plate the mashed potatoes, creamy mushrooms and baked eggplant together.

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BEEF STEAK WITH ROWAN BERRY SAUCE

INGREDIENTS
Beef tenderloin — 300 g
Rowan berries
Red wine
Garlic
Rosemary
Butter
Vegetable oil
Salt
Black pepper
Microgreens

METHOD
Season the beef tenderloin with salt and black pepper.
Heat a pan with vegetable oil and sear the steak for 3 minutes on each side. Add garlic, rosemary and butter. Baste the steak with the melted butter.
For the sauce, pour red wine into a separate pan and add crushed rowan berries. Simmer for about 10 minutes, allowing the sauce to reduce.
Slice the steak and place it on a plate. Add the rowan berry sauce and finish with microgreens.

ORZO WITH SHRIMP AND PEACH

INGREDIENTS
Orzo — 70 g
Shrimp
Peach — 1 pc
Cream 20%+ — 100 g
Parmesan
Spices
Butter
Salt

METHOD
Cook the orzo until tender.
Place the shrimp in boiling water and cook for 3 minutes. Remove, peel and transfer to a pan with butter.
Add the cream, spices and Parmesan. Cook for about 1 minute.
Cut the peach into wedges and caramelize in a pan with butter.
Place the orzo on a plate, top with the shrimp and creamy sauce. Add the caramelized peach and garnish with chili pepper.

TOMATO CARPACCIO

INGREDIENTS
Tomatoes — yellow, red and Kumato
Green onion
Red onion
Capers
French/Dijon mustard
Honey
Olive oil
Salt
Black pepper

METHOD
Slice the tomatoes thinly and arrange them on a large plate, slightly overlapping each slice.
Finely chop the red onion, green onion and capers, then spread them over the tomatoes.
For the dressing, mix olive oil, mustard, honey, salt and black pepper.
Drizzle the dressing over the tomatoes and leave to marinate for 15 minutes.