Jan Punchochář: How to grill and what do you think of MasterChef Czech Republic? | Magazine

Good food is a time for conversation, so we got some useful grilling tips from Honza Punchochář, and he also told us what he’s up to at the moment.

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Do you think that Czechs can experiment in preparing food from the grill or are they more conservative and prefer the classics?

I think they are quite conservative. Although every family will probably experience some experiment, they will return to the classics – meat, a little marinade and throw it on the grill. As far as vegetables are concerned, I guess zucchini and potatoes dominate, and mushrooms, especially mushrooms, are also often present.

What are your favorite grilled dishes?

I like fine grilled meat, I like fish and seafood, but also vegetables. I’m not a big experimenter either, although I have a grill on which I can do everything and it completely replaces my outdoor oven – I bake bread or buns there, which are very tasty. However, in recent years my children have greatly influenced the barbecue menu. They like not only well-roasted meat, but also various kinds of roasted sausages. I buy ready-made, for example the Grill Party range in Billa, white mildly seasoned, in bacon or with cheese.

What type of grill do you prefer?

I only use a charcoal grill, oval with a larger grilling surface and with a lid.

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What types of fish and meat would you recommend for grilling?

Sea bass and dorado are usually available. They are excellently prepared in aluminum foil on the grill. Personally, I really like well-seasoned beef, for example high-roasted, but beef ribs are also excellent for grilling, which I recommend that you prepare them lightly using the sous vide method, and then just finish them on the grill. The rabbit is also excellent, I can imagine it on garlic and beautifully smoked on the grill. Sometimes I enjoy stewed meat on the grill, there are special pots just for grilling.

Do you prefer marinated meat or just salt and pepper? And when is the right time to salt meat?

Definitely salt, pepper, at most a little herbs. But be careful, the meat should only be salted near the end of cooking or when it is removed from the grill. The only thing worth marinating is poultry – a maximum of five hours. Fish, for example salmon, can be pickled in salt and sugar for 15 minutes, then washed, rubbed with olive oil and grilled. Otherwise, I definitely do not recommend marinating the fish for a long time.

What innovations are you planning in your restaurant this fall?

We are preparing a menu of mushrooms throughout September, and then the game starts, which I like very much, and I think our guests are also looking forward to it.

Will there be a new series of MasterChef in the fall? How was the shoot different from previous years and how did you enjoy it?

I think that the situation with the pandemic has stimulated the local cuisine a lot, so I have to admit that many people prepared really well. A person thinks that nothing surprises him anymore, but new situations always appear. And this time we have very interesting amateur chefs and I would say that they will cause strong emotions.

Which is your favorite? • Author: Profimedia

Neck marinated in garlic with balsamic vinegar and olive oil

Preparation time: 20 minutes + marinating

Number of servings: 4

Price approx: 180 CZK

Raw materials:

  • 1 kg neck
  • 100 ml balsamic vinegar
  • salt and pepper

For the pesto:

  • 50 g smooth parsley
  • 30 g of thyme
  • 200 g of wild garlic
  • 100 g of pine nuts
  • 150 ml of olive oil
  • 50 g of Parmesan cheese
Juicy neck will get you • Author: iStock

Method:

Cut the neck into four steaks, season with salt and pepper, place in a bowl, drizzle with balsamic vinegar and leave to marinate for a day. Put the herbs in a blender and prepare a smooth pesto with pine nuts, olive oil and parmesan cheese. Gently rub the meat with a spoon and leave to marinate for another 5 hours. Fry the meat briefly on a heated grill and let it rest. Then we return it to the grill and let it finish. Slice the finished steaks and cover them with pesto. As a side dish, baked potatoes and a light salad are suitable.

Our advice: You can use fresh basil instead of garlic.

Club sandwich with chicken

Preparation time: 30 minutes

Number of servings: 4

Price approx: 180 CZK

Raw materials:

  • 12 slices of white toasted bread
  • 70 g of butter
  • 600 g of chicken thigh steaks
  • 100 g drumsticks
  • 100 g of tomatoes
  • 1 onion
  • 20 g of anchovies
  • 100 g mayonnaise
  • 50 g of Parmesan cheese
  • 4 eggs
  • 1 lemon
  • salt and pepper
The club sandwich is a classic • Author: iStock

Method:

Season the cleaned chicken meat with salt and pepper, grill it quickly, and after grilling, wrap it in aluminum foil and let it rest for 10 minutes. Toast the toasted bread on the grill and spread it with butter. Place the baguette, tomato and onion rings on the first slice of toast. Sprinkle everything with lemon juice and salt. Add another slice of toast, spread it with mayonnaise and add chicken, anchovies and previously prepared ox eye. Grate the parmesan cheese and cover with the last slice of toast, then secure them with toothpicks and cut crosswise.

Are you interested in more recipes from Honzo Punchochár? Don’t forget to buy the current edition of Blesk Your Recipes >>>

Flash your recipes • Author: Blesk Your recipes

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