Recipe below video. 500 grams of fresh lambs meat on the bone 1 cabbage 2 onions 3 carrots 1 polka beet 2 cloves of garlic Handful of parsley Handful of delicacy potatoes Soy sauce 2 tea spoon of Dijon mustard 2 dl sour apple cider or Geuze from Belgia (can be replaced by 1 tbs apple cider vinagre) 1 liter of water Smoked sea salt Sea Salt Black pepper Olive oil
Add the apple cider, vegetables, Dijon mustard, a splash of soy sauce, a tbs of whole black pepper and 1 liter of water. Pressure cook at full pressure for 1 hour. When done, drain the broth and pull the meat. Finley slice rest of the cabbage and peel the polka beet. Slice into boats. Heat water and add good amounts of sea salt. It should be as salt as the ocean. Let the beets cook for 1 minute. Fry the cabbage with some olive oil. Use high heat. When they start to burn, add a splash of soy sauce.
Plate the dish with meat in the middle, potatoes, cabbage and beets. Add the hot lamb broth and finish off with the classic parsley on top. Try eating with chop sticks for a cool experience and enjoy the Fårikål season :)
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Recipe below video Soup for two persons: 500 grams of Jerusalem artichoke 1 shallot 1 clove of garlic 1 orange 1 dl of white wine 1 table spoon of "Røros Rømme" (propper sour cream) 2 dl of light chicken stock (not to much flavour) A handfull of pistachio nuts Some chive Glass noodles Soy Sauce Smoked sea salt Ground pepper Olive oil Chili powder Apple cider vinagre
When cooking is done, run smooth with a hand blender and add a table spoon of sour cream.
This dish is very tasty, but very light. So serve with newly baked bread and butter; or like I do - make it into a noodle dish. I use glass noodles for this preparation. These noodles are made from Mung beans and are transparent. Plate the dish with noodles in the bottom, then add soup and garnish. Enjoy! Recipe below video 1 chicken breast 2 dl chicken stock Coconut milk Red curry paste 1 sweet potato 1/2 celery root 1 celery stalk 1 onion Soy sauce Smoked sea salt Ground pepper Chili powder Olive oil Chives
Make the curry base by adding coconut milk and red curry paste to the chicken stock. How much you use is up to you. I tend to go for 3/4 can of coconut milk and a good tea spoon of paste. Adjust with some soy sauce for a rich salty flavour.
Finely chop an apple and a celery stalk. Add salt, pepper and some chili powder to the chicken breast and fry in a pan, using some oil. Add a splash of soy sauce when it's done. Slice it up. Plate the dish by placing the sweet potato, celery root and caramelised onion in a bowl. Carefully add the soup from the side. Top with chopped celery stalk and fresh apples. Finish with some greens like chives. Serve with flat bread and propper butter. Enjoy! Recipe below video 2 medium size chops of pork carré 2 carrots 1 onion 25 grams of Parmesan cheese 2 tbs fresh ginger 3 slices of dried Porcini mushroom 1 star anise Colorful beets and/or reddish 1 dl of green lentils 2 dl red wine 2 celery stalks 1/4 root of medium sized celery 1 apple with good acidity 6 dl cold water Soy Sauce Smoked Seas Salt Ground pepper Chili powder 1 tbs light quark 1 tea spoon of sweet and spicy mustard
Roughly chop onion, ginger, carrots and garlic. Put this in the pressure cooker with some oil, Parmesan, star anise and Porcini mushroom. Add red wine, cold water and the roasted bones. Splash in some soy sauce, smoked sea salt, ground pepper and chili powder. Pressure cook this beauty mix for 1 hour.
Finely slice some beets and/or reddish using a mandolin cutter.
Fry the pork medallions in a hot pan using olive oil. Salt & pepper. Plate the dish starting with the broth cooked lentils and the pork on top. Spread the betts and put the celery salad on top. Enjoy! :) Recipe below video 500 grams of hanger steak/butchers beef 25 grams of dark chocolate 50 grams of Parmesan cheese 1 tbs of tomato purée 3-4 slices of dried Porcini mushrooms 2 dl chicken or beef stock 1 small cup of regular black coffee 1 onion 1 star anise 2 dl red wine Handfull of pomegranate seeds Handfull of dried chilies. Bland of ones who gives flavour and spicy ones Fresh tarragon 1 tea spoon of honey 1 dl light quark 1 lemon
Heat the stock/broth. With some oil in the pan, give the onion a quick heating. Add red wine, Porcini and Porcini water, chocolate, star anise, dried chilies, coffee, Parmesan cheese, tomato purée and finally the meat. Add the heated stock, a brach of tarragon and put in a tea spoon of honey. Cook in the oven at 150-160 degrees Celcius for about 3 hours. Make the lemon cream by adding light quark, squeeze of 1/2 lemon and some lemon zest. Mix well and store i fridge. Toast some bread and find some good olive oil to serve with it. Plate the dish with a nice sprinkle of pomegranates and lemon cream. Serve with a powerful red wine and enjoy :)
Recipe below video 1 Cauliflower 2 Carrots 2 Onions 2 dl stock (chicken, beef or vegetable) '1 ss apple cider vinagre Smoked Sea Salt Chili powder Ground Pepper Aquavit (or Cognac/Armagnac) 1 ss Sour Cream from Røros Olive Oil Water
Heat the stock in a separate casserole. After 20 minutes, release the pressure and take out half of the liquid. This is to have more control of the final texture. Now use a hand blender and make puré of the rest. Add the heated stock and dash in 1 ss of sour cream from Røros. This particular sour cream has an astonishing acidity that will lift the taste tremendously. Now taste the soup. If you're happy; you're happy. If you wanna mix in some of the liquid you took out, feel free :) Crush some wasabi peas and plate the dish. Soup - then peas. Enjoy :)
Recipe below video Tacos for two you need: 1 big or two small lamb shanks 1 bottle of Rodenbach Red Ale 4 green asparagus 2 medium onions 1 handfull of dried Shiitake mushrooms 1 handfull of dried Porcini mushrooms 2 star anise 50 grams of Parmesan Cheese 1 tbs tomato puré 1 lime 100 grams of Ricotta cheese 1 tbs light quark Chili powder Smoked Sea Salt Ground pepper Soy Sauce Mint leaves 2 small delicacy onions 1 tbs sugar 2 tbs Apple cider vinagre 3 tbs water Sesam seeds 1 fresh apple with good acidity Lompe (a round Norwegian lefse made out of mainly potatoes)
Take the shanks of the pan and pull the meat using two forks. Keep warm. Drain the liquid from the pan and reduce it to syrup texture. Chop an apple into fine cubes, slice two raw asparagus in thin slices and toast some sesame seeds in a pan. Take a cup and make small bite size versions of the lompe. Now you're all good for plating the dish. This is a great sharing meal, so try plating on big wooden boards and place in the middle of the table. Start with the lompe, add slices asparagus, meat and pour over some of the delicious umami syrup. Mint leaves and a good size of the Ricotta cream. Finish with aplles, sesame seeds and fresh ground pepper. Enjoy with some of the Rodenbach Ale.
Recipe below video 1 medium sized pumpkin 2 dl stock (chicken, beef or vegetable) 1 dl steel cut oats A branch of fresh tarragon 1 clove of garlic 1 onion 1 dl oats, rolled 1 ripe avocado 1 lime 3 dl quark Chipotle Mayo Pickled cucumber Salad 2 fresh sourdough bunns Smoked sea salt Fresh ground pepper Olive oil Chili powder Sweet and spicy mustard
Make the avocado cream by cutting the avocado in half and removing the stone. Dig the meat out with a spoon, into a bowl. Squeeze half a lime and add 1,5 dl light quark. Crush with a fork and blend well. Add a good pinch of chili powder and adjust flavours with salt and pepper. Heat the stock and pour in the steel cut oats. Cook under a lid, on medium heat, for about 15 minutes; letting all the nice stock soak in to the oats. Place roasted pumpkin and caramelised onions in a bowl, with tarragon. Use a hand blender to make a purée. Add the steel cut oats and the rolled oats and blend well. Add clingfilm to the to of the bowl and let the mix set for about 30 minutes. Make burgers from the paté and fry in hot pan using olive oil. Spread some mustard on each side og the buns and fry in hot pan. You wanna get the mustard slightly burned. Recipe below video 1 Portobello mushroom 1 handfull of Chanterelle mushrooms 1 handfull of Shiitake mushrooms 1 handfull of Shimeji mushrooms 1 Spring onion 1 medium sized stick of fresh horseradish 1 tea spoon of fresh ginger 1/2 a cabbage in season (I used Spisskål) 2 Shallots 1 lime Mint leaves 3 dl quark 1 tea spoon of honey 1 dl white wine Soy sauce Apple cider vinagre Smoked sea salt Pepper Olive oil Sourdough bread Kviteseid butter
Heat a good table spoon of propper butter in a pan. Add slices of sourdough bread and slow cook on medium to low heat. You wanna caramelise the milk proteins in the butter. And to achieve that, medium to low heat is the way to go. If the bread starts looking like above and everything smells like caramel; then you're on to something :) Plate the dish starting with the bread. Add slaw and mushrooms. Finish with the horseradish cream and sprinkle some chopped spring onions and mint leaves for the final touch. Enjoy!
Recipe below video 400 grams of prime entrecôte 5-6 green asparagus Handfull of Shiitake mushrooms 3 egg yolks 1 dl soy sauce 1 clove of fresh garlic 1 red chili A tea spoon size fresh ginger Half a Chinese cabbage 2 dl stock(chiken, beef or vegetable) 1 dl quinoa seeds Salt & pepper Mint leaves
With everything ready - Mise en place - it's just to start frying. Use a hot pan and olive oil. Fry everything separate. Use high heat. Add salt and pepper. For the cabbage you use pepper and soy sauce. Plate the dish using a bowl. Start with the quinoa seeds. Place all garnish separate and finish with the soy marinated egg yolk and fresh mint leaves. Eat with chop sticks for a cooler experience. Enjoy!
Recipe below video Ruccola salad Handfull of walnuts Handfull of dried cranberries One large sweet potato 2 dl of stock (chicken, beef or vegetable) 1 dl quinoa 1 block of feta cheese Whole nutmeg Smoked sea salt Pepper Chili powder Olive oil
Roast the walnuts in a pan. Plate the salad starting with ruccola. Then spread the quinoa seeds finely all over the salad. Take a fresh, whole nutmeg and grind it over the salad. You should use close to a table spoon for each plate. Add roasted walnuts, sweet potato and cranberries.
Finish of by drizzling fine feta cheese on top. Enjoy! Recipe below video 1,5 - 2 liters of fresh Chanterelles 2 shallots 1 table spoon of propper sour cream 3 dl white wine, dry A handfull of fresh red currants Some mint leaves The stock 1 leg of chicken 2 Champignon mushrooms 1 tea spoon of dried Porcini mushroom 1 star anise 3-4 medium sized onions 2 cloves of garlic 1/2 half celery root 2 table spoons of fresh ginger 1 dl Aquavit 1 liter water 1/2 dl soy sauce
Clean the chanterelles and take out some of the finest for later. Finely cut shallots and soften them in a casserole with some olive oil. Add chanterelles and white wine. Cook tender; about 20 minutes. Make a fine puré using a hand blender. Release the pressure and drain the stock. Press it through a sleeve making sure you get all the nice juice. Mix stock and puré in a casserole. Add sour cream and heat.
Adjust taste with salt and pepper. Fry the chanterelles you took out quick and hot, usinga pan with olive oil. Plate the dish, finishing with the fried mushrooms, currants and mint leaves. Serve with sourdough bread and Kviteseid butter. Enjoy :) Recipe below video A good selection of fresh seasonal beans Tasty Italian salami 1 yellow beet 1 polka beet 2 carrots 1 lime Handfull of mint leaves 1 dl light quark Smoked sea salt Ground pepper Chili powder Olive oil
Peel the beets and finely slice into leaf thin rounds, using a mandolin cutter. Make the mint cream using a handfull of mint leaves, 1 dl quark, lime juice, a pinch of salt and a splash of olive oil. Put into blender and run to fine green cream. Recipe below video For two persons: 1 chicken filet about 350 grams Sourdough bread Chili powder 1 Onion 1 star anise 1 dl Vermouth or white wine 1 dl cold water Handfull of dried chilies (go for flavour, not hot spice) 1-2 slices of dried Porcini mushrooms 1/2 soy sauce 1 clove of garlic 1 dl light quark 2 Passion fruits 2 tablespoons of Sukrin Gold (or brown sugar) Pickled chilies 2 eggs 2 ts of cumin powder Smoked Sea Salt Ground Pepper Ready made sweet potato fries
Make the sourdough crumbs. Take a piece of bread and remove the crust. Cut into fine cubes and dry in oven at 150 degrees Celcius for 15 minutes. Take out and cool completely. Put into blender with cumin, ground pepper, dried chili powder and a pinch of the smoked sea salt. Run until fine fine crumbs, as seen above. Make the dip. Take the quark, juice of two passion fruits and Sukrin Gold. Mix in bowl. Balance the tangy taste of passion fruit with the sweet. When the chicken is ready, pull it into propper pieces. You want to pull, not cut, in order to make the crumbs stick better. Whip an egg. Dip the tender chicken strips into egg, then the crumbs. Recipe below video The Meat 500 grams pork neck 1 onion 1 clove of garlic 1 star anise 1 slice of dried Porcini mushroom A handfull of fresh ginger 2 dl red wine 1/2 dl Soy Sauce A cup of black coffee Assortment of dried chilies - focus on flavour, not heat Additional for the burger Sourdough bunns Dijon Mustard with honey Smoked Sea Salt Pepper, fresh Chili powder Butter Sweet potato fries, ready made A small can of Green Gigant corn A handfull of spring onion Pickled chilis Additional for the fine dinning plate Smoked Sea Salt Pepper, fresh Chili powder Butter Sweet potato fries, ready made A small can of Green Gigant corn Sun dried tomatoes Mint leaves
The BurgerTake the sourdough bunns and spread some honey Dijon mustard on both sides. Quickly burn them in a hot pan. This goes very fast, so pay attention. Cut some spring onion. Plate the burger by adding cream corn to the bun. Add pulled pork and finish with spring onions. Serve with pickled chilies and sweet potato fries. Pulled Pork PlateHere you use the fries and corn cream as above in the burger.
Plate the dish starting with the creamed corn. Add the pulled pork using a ring or put in a cup and turn it around on the plate. Serve with fries and sun dried tomatoes. Top with some fresh mint leaves. Recipe below video. All my recipes are for two. BEEF BOURGUIGNON CROSTINIS with tarragon foam Sourdough bread 100 grams of calf filet 1 dl red wine 1 dl black coffee 1 dl stock 2-3 dried porcini 1 carrot 1/2 parsley root 3 mushrooms 2-3 shallots 2 bay leaves 1 clove of garlic 1 branch of thymes 1 dl quark Half an orange handfull of fresh french tarragon
HALIBUT IN LANGOUSTINE REDUCTION I'm using a pressure cooker for this, but you can use a regular casserole as well. 200 grams of Halibut filet 1 langoustine 2 shallots 1 yellow beet A little bit of fresh ginger 1-2 cloves of garlic Salad leaves 3 carrots 1 dl Vermouth (or dry white wine) 2 dl water 1/2 dl soy sauce
Finn-Erik Cooks: Tarragon chicken with baked carrot puré, smashed corn and soy sauce butter26/7/2018 Recipe below video. All my recipes er for two. 300 grams of chicken filet Handfull of French tarragon Couple of fresh carrots 1/2 broccoli Smoked sea salt Chili powder Pepper, fresh Soy Sauce Delicacy onions (or shallots) Walnuts, a handfull 100 grams of fresh butter 1 can of corn (Green giant)
Make the soy sauce butter by melting butter on medium heat in a casserole. When it starts to foam and you see that the milk proteins have turned brown, add about 1 dl of soy sauce. Throw in crushed walnuts and set aside. Cut each filet into 3. Spice them with smoked sea salt, fresh ground pepper and chili powder. Fry in hot pan using olive oil. Add fresh tarragon when you turn the filets.
Make puré out of carrots and corn; separate. Use a handblender or a regular blender. Plate the dish starting with the carrot puré. Spread it nicely out. Place chicken on top. Add your smashed corn, onions and broccoli. Finish of by adding soy sauce butter on top of the filets. Enjoy with a Pinot Noir from Burgundy, an Italian rosé made from Nebbiolo grapes or a rich Chenin Blanc from South Africa. Enjoy! :) Recipe below video 1 block of your favourite chèvre 1 Nashi pear 2 yellow beets A nice portion of asparagus beans Mint leaves Chives Cilantro A small block of fresh ginger 2 Star anise Vermouth (or white wine) Dried coconut flakes Sesame seeds A handfull of walnuts Chili powder Liquid honey Lime Soy Sauce
Peel the beets and make thin slices using a mandolin cutter. Make the dressing by adding a tea spoon of liquid honey, 1/2 dl soy sauce, a pinch of chili powder and juice of 1/2 a lime into a bowl. Mix. Prepare mint leaves and chives. Take the Nashi pear out of the casserole. Taste that it's juicy end tender. If not; cook some more :) Cook the asparagus beans in salted water for 2 minutes. Drain water and splash olive oil and sprinkle them with flaky sea salt. Chop the Chèvre block in two and cover in olive oil, salt & pepper. Fry in hot teflon pan on both sides. This goes quickly, so pay attention. When all is done, plate the salad starting with the asparagus beans. Sprinkle with toasted sesame seeds. Use a lot. Build the salad with everything else and finish with the chèvre. Serve with nice bread and butter. Goes well with a light rosé wine. Enjoy!
Norwegian cheese was for so many years so, so boring. You had Norwegia and Jarlsberg, two of the most boring cheeses in the world in my opinion, Nøkkelost – a yellow cheese flawoured with cumin, Gamalost – a smelly cheese that I used to hate when I was young, but now actually appreciate as it has character and stands out and of course the famous Brown Cheese which isn’t a cheese at all. But what was lacking was local variants, something to be proud of, something that shows of the great milk and terroir that we have in Norway and says something about it. Luckily the las ten-fifteen years have changed that and given us some great, great cheeses and a lot to be proud of. So, when I went down to Colonialen to get some Norwegian Chevre cheese the other day I had high hopes and I wasn’t disappointed. I have had the great cheeses from Bo Jensen before, but this was the first time I was going to taste Fjelltopp and Lille Aske. I eagerly took two of each and brought them home. I first tasted the Fjelltopp and it is just such a great cheese! Creamy, round and mild it is just everything you want from Chevre-like goats cheese. I could eat this every day and not grow tired of the taste. So, so elegant. Next up was Lille Aske. It was given the award Super Gold during last years World Cheese awards so this is a cheese already on it’s way to world fame. It is covered with a small layer of ash and has a firmer and more characteristic flavour that the milder Fjelltopp. It is easy to see why this cheese has gotten such rave reviews. It is a cheese where the flavour last and lasts. Creamy, but frim, great structure but still so, so soft. Wow, Bo is really getting everything right with this cheese. I kept the last two cheeses in my fridge for a week before eating them to see if they developed further. The week gave the cheeses a stronger sense of what they already had. The edges got more creamy and ran a bit, but the centre was still firm. The flavour was much the same, so I don’t know if it gave me anything more to be honest. Next time my will power will not let them sit in my fridge for a week that’s for sure! Recipe below video Cereal Milk 75 gram Corn Flakes 675 ml cold whole milk 60 gram demra sugar 2 1/4 gelatine leaves Salt Cereal Crunch 85 gram Corn Flakes 20 gram milk powder 20 gram white sugar 65 gram butter Salt
Making the crunch. Place 85 grams of corn flakes in a bowl and crush with your hand. Picture every flake splitting into four. Add milk powder, sugar and a pinch of sea salt. Melt butter and pour over. Blend. Spread on baking tray and roast in a 140 degree oven for 20-25 minutes. Cool and place on paper. Sprinkle some crunch on your panna cotta and travel back to childhood. Enjoy! :) This dish was created and made famous by chéf Christina Tosia at
Momofuku Milk Bar in New York City. |
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