Food Blog
Recipes from "Finn-Erik Cooks"
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Recipe below video  Two sandwiches:
 Chimichurri This is a cold Argentinian condiment, widely used all across south America. It consists of extra virgin olive oil, that is infused with finely chopped spices. It's also excellent for marinating meat.
 Fry the sausages. It's important that they are properly cooked, since they are raw. These need 6 minutes on each side, using medium heat. Sprinkle some cheese on the top of the burger bun and roast in oven until gold.
Slice the sausages in half and plate the dish. Place pickled red onions and sun dried tomatoes on the bun. Build with Chorizo and add good amounts of Chimichurri. Enjoy! :)  
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Recipe below video  Buns for two: 400 grams of raw quality sausage 2 hot dog buns 2 egg yolks 1 dl soy sauce 1 ripe avocado 1 dl light quark 1 lemon 1 red chili Salt & pepper Olive oil
Press it out on an oven plate, using some olive oil on both sides. Fry in hot oven at 250 degrees Celcius, until light brown and crispy. This will only take a few minutes, so watch closely.
Pour the soy sauce in to a small bowl. Add the egg yolks. Let it marinate for at least 15 minutes. But 1-3 hours is preferable. The longer, the more flavour.  Make the avocado cream by peeling the avocado and putting it in to a hand blender. Add quark, salt, pepper and some fresh lemon juice. Run until smooth.  Toast the buns.  Plate the dish, starting with avo cream. Add crispy pork and top with some chopped red chili and the soy marinated egg yolk. Enjoy :)   Recipe below video.  For two people you need: 500 grams of lamb shoulder 1 bottle of dry apple cider (750 ml) 2 tbs fresh ginger 4 shallots 2 cloves of garlic 1/2 soy sauce 1 ts Dijon mustard 2 potatoes 1/2 ts curry powder 1 sour apple 1 dl light sour cream 7-8 lompe (soft flat bread made of potatoes) Dill for garnish Dried spices: 4-5 porcini slices 3-4 bay leaves Chili 1 ts coriander seeds 1 ts fennel seeds 
Add ginger, shallots and garlic. Pour in the cider.  Add Dijon, soy sauce and your dried spices.  Put a lid on it and cook in oven at 120 degrees Celcius for 5 hours.
 Make the apple cream. Add apple chunks, sour cream. a splash of olive oil and a pinch of salt to a hand blender. Run it until light chunky.
Peel some potato skins and fry in pan using olive oil. Apply medium heat to the pan, as you don't want to burn them. When crisp, drain on kitchen paper and add salt and curry powder.  When the meat is done, take it out and pull it.  Strain the liquid and reduce until syrup.  Cut the lompe in bite size circles using a baking ring or a cup. Plate the dish starting with lompe, then build with meat, syrup, apple cream and crispy potato. Enjoy! :)   Recipe below video.  For two persons: 2 x 200 grams of Premium Entrecôte 1 pack of raisins 2 dl beef broth 2 dl full cream 1/2 dl soy sauce 3/4 bottle of dry white wine Delicacy potatoes Ocean salt Olive Oil
The sauce Add wine, raisins, beef broth and soy sauce to a casserole. Bring to a boil and let it simmer under a lid until syrup texture. It takes about 30 minutes. 
Strain the sauce, pressing all the goodness out of the raisins.  Pour the sauce back in to the casserole and add cream. Stir and re-heat.
Get your potatoes out of the oven and lightly brush of some of the salt crystals. Leave some.  Season the entrecôte 15 minutes before frying it, using smoked sea salt and black ground pepper. Fry in a hot pan using olive oil. Cook to your liking. 
Important! Use a hot plate when finishing this dish. If you don't, the sauce will immediately turn cold, making it a lot less delicious. Plate the dish and enjoy with a classic red Bordeaux, a Rosso di Montalcino from Italy or a red wine from Cahors, France, with some age.   Recipe below video  Soup for two: 2 dl dried Shiitake mushrooms 5-6 fresh mushrooms 2 cloves of garlic 2 shallots 3-4 reddish 3-4 pickled cucumbers 2 dl dry apple cider (or good quality apple juice) 1 ts Dijon mustard 2 dl chicken stock 1 ts sour cream 2 slices of American Cheddar cheese (or English) 100 grams of propper butter 2-3 slices of sourdough bread 1/2 dl Soy Sauce Olive oil Salt Ground pepper
Make the croutons. Finely slice your bread, add some olive oil and roast in oven at 200 degrees until golden.
Prepare the toppings. Finely slice reddish and pickles. Keep in fridge until serving.  Make the soup. Finely chop shallots, garlic and fresh mushrooms. Heat olive oil in a cast iron casserole and add the two onion types. Fry to light golden and add the mushrooms. Fry for another minute.
Add Shiitake and the water they've been soaking in. Put in Dijon, chicken stock, cider and soy sauce. Bring to a boil and let it simmer at medium heat for 40 minutes.  Make browned butter. While the soup is simmering, make the golden browned butter. Add butter to a casserole and melt using medium plus heat. On my stove it's 7 out of 9. Use a lid as the butter goes through a "popping" face. Watch the melting process carefully. When the popping stops, the melting turns in to a foam stage. A nice golden foam forms on top, and the milk proteins caramelize underneath. Now you want to remove the casserole from the heat. Use a wooden tool and scrape the bottom. You're looking to loosen the browned bits. This whole process might seem difficult, but it's quite simple. Just give it a try. 
 Add a good slice of Cheddar cheese and roast it with your burner. Add croutons and scoop on some of that delicious browned butter. Make sure you get the best bits, which are the golden-caramelized ones at the bottom.  Finish with your fridge-cold reddish and pickles. Enjoy with a dry apple cider, a Riesling or a glass of soda water with lime. Enjoy! :)  Recipe below video  Four sandwiches: 3-400 grams of minced pork 1/2 sweet potato 4 sausage buns/bread rolls 2 tbs of tomato puré 1 large shallot (or 2 small) 1/2 fennel 2 dl of apple cider (or good apple juice) 2-3 tbs soy sauce 1 ts Dijon mustard 1 ts Mango chutney 2 tbs smoked sweet paprika 1 dl Parmesan cheese A handfull of shredded cheese 2-3 spring onions Nutmeg 2 dl chicken stock Salt & black pepper Chili powder
 Make the meatballs. Mix shredded sweet potato, salt, pepper, smoked paprika and Parmesan with the minced pork. Shave some nutmeg into the mix. About a table spoon will do. Blend well with your hands. Roll meatballs using a little olive oil on your hands. Place on baking tray with some olive oil.
Roast in oven av 220 degrees Celsius until golden brown. This will go fairly quick. 10-15 minutes.  Keep them warm while making the sauce.
Delicious and quick tomato sauce Finely chop shallot and fennel. Roast golden in a pan, using olive oil. Add tomato puré, cider, chicken stock, Dijon and Mango chutney. Reduce at medium-high heat for about 10 minutes.  Add fresh ground black pepper and some chili powder for structure and a bit of bite. Chop the spring onions and heat the bread rolls in the oven. Then plate the dish. Start with bread, then meatballs, tomato sauce and spring onions. Add some shredded cheese on top, if you desire. Enjoy!   Recipe below video.  Schnitzels for two: 500 grams of Calf inside rounds (flatbiff) 1/2 Sourdough bread 100-150 grams of Petit Pois (fine frozen peas) 1/2 mango 2 tbs Pomegranate Fresh mint leaves 1 egg 2 tbs smoked paprika powder 1 tbs Sour Cream 100 grams of propper butter 1 lemon Salt & pepper
The inside rounds of calf is a very delicate meat. Ask your butcher to slice fine cuts, and then flaten it even more when cooking. Use a stick of choice and smash the beef, making the maximum surface.
 Put meat and crust aside, and prep salad and browned sour cream butter.  Make browned butter by melting butter on a medium plus heat. First the butter will melt, then start to pop and be quite active in the casserole. Eventually it will settle, and a foam will form on top. Stir with a wooden spoon to release the caramelised milk proteins from the bottom of the casserole. They will surface, as shown on the picture above. At this point take the butter away from the heat. Mix browned butter with sour cream and blend with a hand blender. Let this mix set in the freezer for 10 minutes.  Make a nice fruit salad to go with the meat. I'm using mango, pomegranate and mint leaves. Chop and mix with some fresh lemon juice. Cook the peas in salted water and crush with a fork. You wanna see that it's peas, so don't go all the way making it puré. 
Whisk up one egg and get the meat in. Make sure to coat every part of the meat cuts. Then cover in sourdough crust and fry it in a hot pan using olive oil. You wanna fry at 30 seconds on each side. Look for that golden colour on the crust. Keep the cooked schnitzels in a pre heated oven at 70-80 degrees, whilst frying the other pieces. Plate the dish with crushed peas, fruit salad, a scoop of browned sour cream butter and a wedge of lemon to squeeze. Enjoy with a nice Chianti from Tuscany or a fizzing soda.   Recipe below video.  For one large pai you need: 5-600 grams of Rib Roast/Chuck Roll (høyrygg) 3 carrots 1 onion 3 stalks of celery 4 mushrooms 1/2 fennel 2 cloves of garlic 1 tbs fresh ginger 1 dl dried porcini mushrooms 3 dl red wine 1/2 dl soy sauce 1 shot of espresso 3 dl light crème fraiche 3 eggs A good portion of Cheddar Cheese Salt & pepper Chili powder
Start with the pai crust. Mix butter, flour and water. Use your hands and blend well. Set it cold in the fridge for 30 minutes. Take it out, roll it and press into a pai baking tray. Tap it with a fork to make small holes in the bottom. Pre bake in oven at 200 degrees Celcius for about 15 minutes, until light golden.
 I'm using a pressure cooker for this. If you do not have one, swap it for a cast iron casserole and cook for 3 hours. Pour in some olive oil and crank the plate to maximum. In with the meat a brown it quickly. Add veggies and stir for a minute. In with porcini mushrooms, red wine, soy sauce and a shot of espresso. Grind some fresh pepper and 1/2 ts of chili powder. Put the lid on and pressure cook at full pressure for 1 hour.
Make the dill cream by adding light quark, fresh dill and lemon juice to a blender. Add a pinch of salt and blend smooth.  Whip up crème fraiche and eggs.
After 1 hour in the pressure cooker: Take the fat chunks out of the ragu and reduce without lid until texture is thick enough. Too much liquid in the ragu will make the pai soggy. Add the ragu to the pai crust, top with the egg mix and finish with generous amounts of Cheddar cheese. Bake in a 220 degree oven for 15-20 minutes, until everything sets and cheese is golden.  Let the pai rest for 15-20 minutes when done. Then plate the dish and enjoy!  PS! - This pai will taste even better the next day. Just keep that in mind ;)  Recipe below video.  Tea chicken for two: 2 chicken thighs 5 bags of vanilla tea 2 shallots 1 clove of garlic 3 stalks of spring onion 1 orange 1 ts ground cinnamon 1 dl Oyster sauce 1 dl Soy sauce 1 cauliflower Olive Oil Smoked Sea Salt Ground pepper 1 tbs sesame seeds
  Make cauliflower rice bye shredding it on a microplane into a bowl. A hot tip is doing this over the sink, when it tends to get a bit messy. Spread it on a baking tray and add some olive oil, smoked sea salt and ground pepper. Mix. Bake in oven at 250 degrees until light golden. Stir a few times.   Brew a strong pot of vanilla tea. Use five bags on 1/2 liter of water. Let it set for 8-10 minutes.
 Take the chicken out of the marinade and brown in a cast iron casserole using olive oil. Use medium-high heat.  Add shallots and vanilla tea. Put on a lid and simmer at medium heat until the meat is tender and the liquid has reduced to thick syrup. We're looking at 40-60 minutes, depending on the size of the meat. Add more water if needed. Slice the meat off the bone and plate the dish starting with the cauliflower rice. Then build with colour. Enjoy this family recipe from Mauritius with some fresh Norwegian apple cider or a dry Riesling from the Mosel Valley in Germany.  Recipe below video.  Veal Marsala for two people: 400 grams of calf filet Marsala wine from Sicily Flour 2 shallots 4 mushrooms of choice 1 clove of garlic Fresh thyme Fresh chives Asparagus beans Tagliatelle Parmesan cheese Salt & pepper Smoked sea salt Ground paprika powder
Start out with the meat. Mix wheat flour with salt, pepper and ground paprika. Blend well. Add the large filets of meat and cover in the flour mix. Pad it to remove excess flour.  Finely chop shallots, garlic, mushrooms and fresh thyme. Turn the oven on at 75 degrees.
Add some smoked sea salt and more pepper to the meat. Fry the meat in olive oil at high heat. 30 seconds on each side is enough. Take the meat out of the pan and keep warm in the pre heated oven. Add some more oil to the pan. Throw in the finely chopped vegetables and fry for a couple of minutes. Add the Marsala wine. About 1 dl should do the trick. Reduce until thick syrup at medium heat. Add the meat back into the pan and let it simmer for 4 minutes at low heat. 
Cook the pasta accordingly and add generous amounts of shaved Parmesan cheese and a splash of olive oil. Fry the asparagus beans in a hot pan with a hint of olive oil. This just take a minute. Plate the dish and add the nice Marsala sauce on top of the meat. Sprinkle with fresh cut chives. Enjoy this true classic with a nice Sicilian red wine on the Frappato grape.  Recipe below video  For one portion you need: 1 medium sized sweet potato (longer is better, because you'll have room for more garnish) 1 handfull of Macadamia nuts 2 stalks of spring onion 50 grams of propper butter Some slices of spicy salami Smoked sea salt Fresh ground pepper
Brown the butter. Add propper butter to a casserole and cook at medium + heat. On my stove 7 out of 9 will do the trick. Keep a good watch on this process, because the road from yummy to burnt stuff is quite short. The butter melts and then after a while the bubbling stops. It will start to foam and underneath the milk proteins will caramelize. Take the casserole of the stove as soon as this happens, to prevent it from burning. Finley slice the salami and roast in the oven at high heat until crispy brown.  Crush or chop the Macadamia nuts and finely chop the spring onion. Slice the baked sweet potato and squeeze it open. Add Browned butter, crispy salami, nuts and spring onion. Sprinkle with smoked sea salt and fresh pepper. Voila! Enjoy the best sweet potato you'd ever had :)  Recipe below video.  Soup for two: A net of mussels White fish filet that stays firm - cusk, monkfish, long cod, and halibut works well 2 carrots 2 stalks of celeriac 2 cloves of garlic 1/2 fennel 1 shallot 1 tbs fresh ginger 4-5 slices of spicy cured meat 2 dl dry white wine 1 sour apple 2 ts propper sour cream A good handfull of fresh dill Curry powder Turmeric powder Soy Sauce Smoked Sea Salt
Heat some olive oil in a casserole. Add veggies and meat. Fry for a couple of minutes.  Add the cleaned mussels and pour on white wine, smoked sea salt and a splash of soy sauce. Put a lid on it and steam the mussels for about 5 minutes. Take out some of the mussels for eating and leave the rest in. Add 1 ts curry powder and 1 ts turmeric + 6-7 dl of cold water. Cook for another 20 minutes.  Strain the stock and prepare for second fase.  2. Poaching fish & veggies Chop carrot, celery and dill. Cut fish into cubes. Toast some bread in olive oil and salt. Take whatever you have available.
Stir in sour cream to the stock. Heat the soup again. Add veggies, fish and the mussels you put aside. Put a lid on it and pull the casserole of the heat. Let it sit for 7-8 minutes. Plate the dish and finish off with some shredded sour apple on top. Serve with toasted bread. Enjoy!  Recipe below video.  To make one roll (1 person) you need: Half a back loin of salmon 10 raspberries 2 tbs Mascarpone cheese Cilantro or mint leaves 70 grams of salt 30 grams of sugar Soy sauce Spring onion 1 lemon 1 sour apple
 Shred the apple and squeeze on some fresh lemon juice. Add black pepper.  The dish needs something crisp. Cut some bread in thin slices. I prefer sourdough bread. Sprinkle with olive oil, salt and pepper. Toast in oven until nice and crispy.  Unwrap the clingfilm and rinse the cured salon in cold running water. You'll see the new beautiful glossy texture of the fish. 
Spread Mascarpone on one side of the loin. Add herbs and raspberries in the middle. Roll it tight like a maki roll. Add pieces of string to contain the shape.  Heat some olive oil in a non stick pan. Use quite high heat, as the frying process should be very quick.  Fry on all sides. 30 seconds will do the trick. Remove the string and slice into maki bites. Using a sharp knife with a thin blade will help you, as the salmon is somewhat fragile. Plate with the sour apples, raspberries, crushed toasted bread, some chopped spring onions and a splash of soy sauce. Enjoy! :)  PS! - In this photo the sour apples does not show. Why? Because I eat the whole dish before I remembered :)
Recipe below video.  For two persons you need: 500 grams of "Finnbiff" (finely sliced reindeer meat) 1 red chili 1 stalk of lemongrass 1 clove of garlic 1 tbs fresh ginger A handfull of Shiitake mushrooms 5-6 good sized carrots Fresh dill 1/2 a lime Some salad leaves Light quark Ground pepper Smoked sea salt Olive oil Butter Soy Sauce Turkish lavas bread (lompe or pita bread would also work)
Make the baked carrot purée. Chop edges of the carrots and peel. If your carrots are in season you can just leave the skin on. Roughly chop and sprinkle with olive oil, smoked sea salt and fresh ground pepper. Roast in oven at 250 degrees Celsius, using the grill function. With want to caramelize the carrots, leaving them crispy, slightly burnt on the outside and creamy on the inside. 
Make the dill cream. Chop off the thickest part of the dill stalks. Put in blender with 2 dl of light quark and the juice of 1/2 a lime. Blend until that lovely green colour pops out. 
Make purée of the baked carrots. Put the baked carrots in a device propper for hand blending. Add a tea spoon of butter and make the delicious purée.
Fry chopped Shiitake. Add pepper and a splash of soy sauce at the end. Do the same with the meat. Fry in small portions using high heat.  Plate the dish. Quickly heat lavas bread in the oven. Start with the carrot purée. Spread the salad leaves and the mushrooms. Add the meat, pour on some of that nice dill cream and sprinkle some fresh red chilis to finish. Enjoy! :)   Recipe below video.  For two persons you need: 500 grams of carrots 1 onion 1 clove of garlic 2 tbs of fresh ginger 3 dl coconut milk 2 tbs apple cider vinagre Dry cured lamb "Fenalår" 8 dl of water Smoked Sea Salt Ground pepper 2 dl chicken stock Coconut, dried and shaved thin Some dill (or other green herbs for garnish only) Soy Sauce
 
 Finley slice some cured lamb (Fenalår) or some other cured meat. A spicy chorizo or a nice Italian Pepperoni would also work very well. Fry in oven, using high heat until crispy. Heat the chicken stock.   When cooking is done, release the pressure and run the soup smooth with a hand blender. Add a box (3 dl) of coconut milk and the chicken stock. Blend again. Adjust the saltines with some soy sauce. Consider some more fresh ground pepper as well. Taste as you go along. Plate the dish in a bowl. Sprinkle some cured lamb/Fenalår and shaved coconut on top. Garnish with some green herbs. Whatever you have is cool. Parsley, basil, cilantro or dill as I had. Enjoy!   Recipe below video.  For two persons you need: 300 grams of "Ribbe" (pork belly) 2 Lompe (traditional soft flat bread from Norway made mostly out of potatoes) 1 onion 1 clove of garlic 4-5 slices of dried Porcini mushrooms 1 tbs fresh ginger 1 orange (the juice) - save the peel for plating 1 ts of Chinese 5 spice (or powdered mix of star anise, carnation, cinnamon and fennel) 1 ts liquid honey 1 ts peanut butter 1 ts Dijon mustard 1 dl Red wine 1/2 dl Soy Sauce 1 Spring onion Pickles Parsley leaves Bacon snack (ready made)
Get everything in to the cast iron casserole and cook at 100 degrees Celcius for 5 hours. Raise the temperature to 150 degrees Celcius for the last two hours.   Take the classic snack "baconsvor" and heat in the oven alongside the casserole of the last 15 minutes.  Remove the top layer of skinn and fat. Then quickly fry in a hot pan. This will only take a second, so be aware.  
 Recipe below video.  For two people you need: 400 grams of Cod (or other firm white fish) Panko bread crumbs 1 egg 1 stalk of lemongrass 1 clove of garlic 1 tbs fresh ginger 1 ts of Dijon Mustard 1 Cauliflower 1 yellow beet Fresh parsley A handfull of cashew nuts 1 dl of pomegranates 2 ts curry powder Olive Oil Salt Ground pepper 2 stalks of celery Fresh dill Ready made "remulade" (tartar sauce)
Finely chop garlic, ginger and lemongrass.  Toast the lovely cashew nuts in a dry pan.  Mix the salad
Mix ginger, garlic and lemongrass with the Panko bread crumbs. Whip up the egg in a separate bowl. Slice the fish into fish fingers and sprinkle with salt and pepper. Bread in eggs and crumbs.
 Fry the breaded fish in olive oil and plate the dish. Voila! Comfort food check :)   Recipe below video  For two persons you need: 500 grams of pork neck Handfull of cashew nuts 1 cauliflower 1 red chili 2 cloves of garlic 1 tbs of fresh ginger 2 stalks of spring onions 3 shallots 4-5 slices of dried porcini mushrooms 2 star anise 1 tbs sesame seeds 1 tbs coconut oil 1 tbs Worcestershire sauce 1 tea spoon of Chinese five spice 1 tea spoon of honey 1/2 dl soy sauce Black ground pepper 2 dl water Olive oil
 Slow toast sesame seeds and cashew nuts i pans.  Next, make cauliflower rice.  Chop the cauliflower into rough cubes and shred to rice size bits. Use the outer layers of the cauliflower for best result. Save the remains for soups or stock making. Add some olive oil, soy sauce and black ground pepper to the rice. Mix well. Roast in oven at 250 degrees using the grill function. Overlook the process carefully, as it goes quite quick. 5-10 minutes will do the trick.
 Chop the spring onion.  The meat is done when looking like this. Shiny and sticky.  Mix in the spring onion and the toasted cashews.  Serve the dish with cauliflower rice in the bottom and the lovely caramelized pork on top. Sprinkle on some toasted sesame seeds and eat using chop sticks. Enjoy!   Recipe below video.  250 grams of Ricotta Cheese 38 grams of Parmesan Fresh black pepper Handfull of parsley Sweet Ginger Sauce (or Sweet chili sauce) Sage A pack of semolina flour Kosher salt 
Use propper kitchen paper for this task. Using low quality paper will just leave a paper trail in your dish; something you never want. Fold paper and place the Ricotta on top. Take some more paper and press, squeezing the cheese. Change paper and repeat until most liquid is gone. This takes some time, but patience will pay off. When you reach a rubber like texture and your cheese breaks easily into bits, you're done.  Finely grate 38 grams of Parmesan. Mix with Ricotta and a generous amount of fresh ground pepper. Your dough should have a cream cheese like texture when finished. Leave the dough in the fridge for 10 minutes to settle.
 Take semolina flour and cover the bottom of one bowl. Pour generous amounts in another. Roll big marble sized balls of your cheese dough and place the in the bowl with the most flour. Roll them around, covering the ball. Place on the bed of semolina flour.
 When all balls are in their bed, cover completely with semolina flour and refrigerate for 24 hours. This is to form a crust, that will stand boiling and frying the next day.
Boil water with rich amounts of salt. Cook the Gnudi balls for 4 minutes. Take out and place on a plate with olive oil. The balls are very sticky, so a thin layer of oil will solve sticky problems.  Take some olive oil on your finger tips and place the balls in a hot pan with olive oil. Fry them golden. Sprinkle on some Kosher salt. 
Recipe below video.  200 grams of premium cut entrecôte 4 medium size cuts of ox tail 3 onions 2 cloves of garlic 4-5 bay leaves 4-5 slices of dried porcini 1 sweet potato 1/2 celery root 1/2 rutabaga 1/4 cabbage 3 carrots 1 celery stalk 1 Ancho chili Parsley Soy sauce Smoked sea salt Kosher salt Ground pepper Aquavit (or white wine) Flat bread and propper butter
 Roughly chop two onions, 1/4 celery root, carrots, celery stalk and cabbage. Smash a couple of garlic cloves. Add this to the pressure cooker, along with the bay leaves, Ancho chili and the dried porcini. Add 1,5 liters of cold water. Splash in some soy sauce and kosher salt. Pressure cook under full pressure for 1 hour.
 While things are under pressure, prepare the things going in to the soup; vegetables and beef. Chop rutabaga, sweet potato and celery root into cubes. Sprinkle on olive oil, smoked sea salt, fresh ground pepper and some chili powder. Use separat trays for this prosess, because different veggies have different roasting times. Massage in the spices and roast in oven using the grill function. 250 degrees for approximately 10-15 minutes. You want them crisp on the outside and fluffy on the inside.  Finley chop one onion and caramelise in a pan, using some olive oil, salt and low/medium heat for 15-20 minutes. Chop the entrecôte into cubes. Sprinkle on some smoked sea salt. Fry in hot pan using some olive oil. Release the pressure after one hour and strain the broth. Plate the dish in a warm bowl. Start with the roasted vegetables, onion and the beef. Add the lovely beef broth and finish with some nice parsley on top. Serve with flat bread and propper butter. Enjoy!   |
