Category: Blog

Recipe: Livers + figs + beetroot

Jetrca
Quick pan fried veal liver on a marmelade with figs and lavander. Rosemary beetroot. Pesto of roasted walnuts and 2 years old cheese (Tolminc. From a region called Tolminska) with home made red wine vinegar. Pan fried shallots. Young leaves of yarrow, clover and another wild herb, that I don’t know the english name (Sanguisorba minor).

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Fresh veal livers (soaked in milk for 1 night)
Whole beetroot with peel
Rosemary

For Walnuts & Tolminc crumble
110 g Tolminc aged 24 months
45 g Garlic
350 g Walnuts
300 g Extra virgin olive oil Butul
50 g Water
30 g Home made wine vinegar with herbs Butul
15 g Salt
2 g Black pepper

Other
Fig marmelade with lavander Butul
Fresh wild herbs
Salt
Pepper

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Cook the beetroot in salty water with rosemary (cca. 45Min – 1h). Cool it down and take off the peel. Cut on cubes 1×1 cm and set aside.

For a toasted flavor, roast walnuts in a single layer at 149°C for 30 minutes.

Microplane cheese and garlic.

Process nuts in food processor to a small crumble. Don’t process too much, or you’ll make butter.

Combine all ingredients in a bowl, and gently fold with a spatula, to make pesto-kind crumble.

Heat the fig marmelade with lavander and set aside.

Pan fry 1x1cm (or as desired) veal liver cubes until medium+ rare. Season with salt an pepper just at the end, when you take the liver cubes out of the pan.

Quick pan frie some thinely sliced shallots.

On the photo you see my way of plating, but feel free to make it your way. Enjoy!

Cured fish ready for the new menu

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We’re back in our Food Atelier, settled very good. I went to the local market to see what’s new since we prepared a nice Slovenian week on Sri Lanka and we were out of the country. Our garden is full of surprises, too and ready to make people feel how real vegetables taste like.

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Today I was realy happy to see that my favorite summer fish came in season, the Mackerel (Slo: Skuša). I adore the texture and versability of the nice meat it has. Those you see on the picture are now cured with salt and sugar and ready for a strong seafull cold starter with apple pure and wild fenel.

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We always like people to make the reservations before coming to our degustations, so be the smart guest and call us at least 1-2 days before. Here you have all the contacts.

Črt Butul in one of Sri Lanka’s finest hotels

We’re proud to anounce that we are going to present Food Atelier and slovenian products in one of the finest Sri Lanka’s hotels, Mount Lavinia. Starting on 25th of June (Slovenian Statehood day) we’ll have a slovenian one-week menu paired with finest slovenian wines. We are so excited!

Črt Butul checking the kitchen in Mout Lavinia (Colombo, Sri Lanka) with the manager and headchef of the hotel's restaurant. (February, 2015)

Črt Butul checking the kitchen in Mout Lavinia (Colombo, Sri Lanka) with the manager and headchef of the hotel’s restaurant. (February, 2015)

 

Salad anyone?

 

Marinated zucchini salad with fresh herbal ricotta, wild herbs pesto, cold apple and squid ink pure, fermented beetroot powder, fresh wild herbs and our extra virgin olive oil

 
In this hot days a salad it’s the best refreshing meal. If you also use just local ingredients (our garden and small farmer’s gardens), the taste is even better. Feel free to contact us and come for a refreshing salad that we can pick together 😀 

Bbq wedding party

We did this bbq wedding party in our style, with hq ingredients, fine dining techniques and passion. For now we have few shots for meat lovers. If you like to send us a demand for a bbq catering, feel free to contact us.

“Make it family style and tasty!” they sad. We did.

 

 

Working with high quality veggies

PeterC

Peter Cerkvenik (Farm Pierucci, Isola) and Črt Butul

 

We want just the best for our guests, so we are working with farmers from the area. This time big Peter (Eko farm Pieruci) brought us some kohlrabi, spring onions, zucchini and potatoes. Everything biological, everything beautyfull and delicious.

Our bees

We are really proud of our bees this year. They managed to produce 350kg of sweet gold from 16 hives, mostly from acacia flowers and some fruits (cherry, pear, apple, plums,…). Can’t wait to show you the new experiments from the kitchen we made earier this week. This honey is amazing and it goes perfect with a starter we made.

Wineyard

WineyardOur old experimental wineyard (malvazija. refošk.) , cured just with natural ingredients (cinnamon we pick ourselfs, tea with wild herbs…). Let’s do some magic.

Dutch media about us

foto: reishonger.nl

foto: reishonger.nl

A nice article on Reishonger.nl about Slovenia and us. They say that “our food is magic”.

 

Tiny catering for “GreenPeace Slovenia”

GreePeace

Small but cute catering in Alga gallery in Isola, Slovenia. As always: first quality products from our farm and small farms in the area.

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