Recipe below video Back loin of salmon 1 dl of light quark (kesam) Fresh horseradish 2 egg yolks 1 lemon Sweet & spicy mustard Chives Extra virgin olive oil Salt & pepper Chili powder Eatable flowers (or decorative herbs) Nice sourdough bread Dice the back loin into thin cubes. Add a tea spoon of mustard, juice of half a lemon, pinch of salt, pepper, chili powder and chopped chives. Shred fresh horseradish, about two table spoons into the mix and stir it all. Make the horseradish cream by taking 1 dl of light quark, juice of half a lemon and 1-2 table spoons of shredded fresh horseradish. Mix it.
Cut thin slices of sourdough bread, add a bit of nice oil and fry in oven util golden brown. Plate the tartare using a suitable tool, achieving the shape you desire. Drizzle eatable flowers or decorative herbs on to and finish by adding drops of horseradish cream. Eat by scooping with the chips. This dish goes well as a starter or a light dish in the heat. Pair it with a nice Cremant from Burgundy. Enjoy!
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Recipe below video 200 grams of honey marinated ham Carrots Delicacy onions (or shallots) Sun dried tomatoes Spring onion Yellow beets Baby spinach Water melon Mint leafs Quark (Kesam) A small block of your favourite Chevré cheese Lime Sweet & spicy mustard Smoked sea salt Pepper Chili powder Olive oil
Time to make the Chevré cream. Take half a block of cheese and break into pieces in a bowl. Add about 1 dl of quark, a half tea spoon of mustard, smoked sea salt, pepper and the juice of half a lime. Zest in some lime peel as well. Blend it well. Add the mixed content into a small plastic bag and cut a small hole in one end, allowing you to squeeze the Chevré cream out.
Plate the salad starting with baby spinach, beets and so on. Finish with nice folds of honey marinated ham. Squeeze nice drops of Chevré cream here and there, and finish it all by sprinkling some mint leaves on top. Enjoy with a nice bottle of rosé from Provence or Italy. Recipe below video 200 grams of Pastrami Sourdough buns Ready made sweet potato fries Spring onion Mango Delicacy onions (or shallots) Sweet & spicy mustard Light quark (Kesam) Horseradish Lime Salt & pepper
Plate the burger starting with the onions, cut spring onion and mangoes. Fold nice pieces of Pastrami and add a good portion of the light horseradish cream. Enjoy with a beer or a chilled can of soda.
Recipe below video Sourdough bread Sweet and spicy mustard. Ripe avocado Cilantro Curry powder Mustard seeds Chili powder Lime Red onion Extra virgin olive oil Salt & pepper Egg
Recipe below video The beef marinade 400 gram sirloin beef 1 dl red wine 0,5 dl soy sauce 2-3 cloves of fresh garlic A table spoon of fresh ginger 1 tea spoon of liquid honey 1 tea spoon of cumin, grounded Some chili powder Passion fruit coleslaw Cabbage Carrots A green sour apple 2 passion fruits 1 dl light kesam 0,5 dl light mayo 1 teaspoon of liquid honey 1/2 lime For the rest 1 dl quinoa 3 dl chicken or vegetable stock 1 red onion 1 sweet pepper Some parsley
Take the sirloin out of the marinade.
Heat a pan, using high heat. Use oil. Fry the tender strips of beef quickly, adding just salt and pepper. Do the same with the vegetables prepped, including the parsley. Add the beef and mix. Plate the dish starting with quinoa, add beef and a portion of the passion fruit coleslaw. Enjoy with a Cabernet sauvignon from Argentina or a vintage Champagne. Recipe below video 400 grams of Turkey filet 1 dl Steel cut oats 2-3 mushrooms 3-4 baby corns 1/2 broccoli 4 small delicacy onions 3 shallots 1 dl edamame beans 1 dl sun dried tomatoes 2 cloves of garlic 2 dl chicken or vegetable stock French tarragon Bay leaves Black pepper Smoked sea salt Chili powder Olive oil Soy Sauce Dry Vermouth Dry white wine
Heat the chicken stock and add steel cut oats. Pour in 1-2 dl white wine and French tarragon. Simmer at low/medium heat for 15-20 minutes. Strain the oats to get a more rice like texture. Remove tarragon and black pepper corns. Cut baby corn and delicacy onions into halves. Broccoli in small bouquets. Add smoked sea salt (or normal), fresh ground pepper, chili powder and olive oil. Massage the whole lot into the vegetables. Place in oven using the grill function at 250 degrees celcius. When it looks as picture above, you're done.
Recipe below videoHANGOVER TOAST Sourdough bread Sweet and spicy mustard 1 green apple 1 large shallot English traditional cheddar cheese Spicy cured meat sausage (ASK Kruttsterk) 1/2 fennel 1/2 dl pickle base Honey Chili powder Yuzu (or lime/lemon) Smoked Sea Salt & Pepper
Recipe below videoRoasted Chicken Stock A good sized bag of chicken wings 5-6 onions A handfull of ginger Assortment of dried chilis 3-4 Fresh mushrooms 3 star anise 1 handfull of dried porcini mushrooms 2-3 dl white wine 1/2 dl of Aquavit (Cognac or Armagnac works as well) 2 dl og soy sauce About 2 L water
PS! - I use stock in most of my recipes, so if you're looking for inspiration, just have a look at some of the other stories. Recipe below videoFresh Oats & Scampi Bowl 500 grams of scampi 1 dl Steel cut oats 1 avocado 1 carrot 1/2 cantaloupe melon A handfull of asparagus beans Fresh tarragorn Fresh mint leaves 3 dl chicken or vegetable stock
Recipe below video Peel the Jerusalem artichoke. Use a mandolin or a sharp knife and make thin chips. Cover in olive oil, salt and pepper and heat in oven at 200 degree Celsius until golden brown. Cook 1 part quinoa in 2 parts chicken stock. Should take about 15-20 minutes, so set your pace thereby. Slice the yellow beet using the mandolin.
Sprikle olive oil, salt and pepper on the broccolini and use the grill function in your oven. You want them slightly burned. Slice rhubarb using the mandolin. Fry the scampi in a hot pan with some oil. Add some Aquavit and flambé. Drizzle on some salt and pepper. Plate the salad starting with the leaves. Finish with the scampi. Enjoy! Recipe below video Sprinkle some olive oil on the baguette and roast in a pan.
Cut fruit and vegetables in proper chunks, suitable for a salad. Squeeze fresh lime juice over the avocado and add some chili powder. Dry roast the walnuts in a pan. Dress the summer salad starting with the baby leaf mix. Play with the plating a make it look good. Finish with the fabulous Italian Ricotta cheese. Serve with slightly burned sourdough baguette. Recipe below video Start with the sweet potato. Chop into circles and rub in olive oil, smoked sea salt and pepper. Use the grill function of your oven and fry the potatoes. You want them slightly burned.
Cut avocado in chunks and sprinkle lime juice and chili powder one. Mix with cut pineapple pieces. Toast some sesame seeds in a pan. Heat the Edamame beans in boiling water a roughly make purée. Chop ginger roughly and put in a casserole with soy sauce, a splash of water and dried chilies. Bring to a boil. Cut the loin in proper pieces and steam for 10 minutes. Plate the dish a serve. Enjoy! Recipe below video Cover the buns with sweet mustard and dry fry then in a pan. You want them slightly burned. Fry the ready-made fish burgers in a pan. Add the shredded cheese at the end. Put a lid on the pan to help the cheese melting process.
Cover the bottom bun with remoulade (tartar sauce) and pickles. Add the burger with cheese and garnish with spring onion. Enjoy one hell of a good burger. Recipe below video Finely chop 1 shallot, 1 stick of lemongrass. 2 cloves of garlic and a handful of ginger. Fry with olive oil in a cast iron casserole. Add a box of coconut milk, a dash of soy sauce and chili. Heat. Add a tablespoon of curry powder. Get your petit pois in the casserole and cook for 5 minutes. Put your hand blender to work and make pure of the whole lot.
Add 2-3 dl of chicken stock. Zimmer for 5-10 minutes. Fry meat in pan, using high heat. Add soy sauce in the end. Plate the dish in a bowl. Mangoes, strawberries, cilantro and crispy pork. Pour the curry over. Enjoy! Recipe below video Peel the shrimps. Cut the bread.
Chili mayo on the bread and add a generous amount of shrimps. Garnish with cilantro and spring onion. Add salt, pepper and some freshly squeezed lime. Enjoy! Recipe below video Put all things “stock” into a pressure cooker. Roughly chopped. Cook for 40 minutes and you’ll have gold J If you do not have a pressure cooker, you can use a cast iron casserole and triple the cooking time.
Cut the asparagus and cook it in boiling water for 3-4 minutes, depending on how thick they are. Dry fry the Portobello and shitake in a Teflon pan with salt and pepper. Cut spring onion into strips. Cook the egg for 8 minutes. Cool in running water. Cook the noodles accordingly. Strain the broth and plate in a bowl. Enjoy! Recipe below video Chop carrots into sticks. Splash some oil, salt and pepper on the carrot sticks and the broccolini. Put in over using the grill function. You want them slightly burned.
Slice rhubarb, beets and turnip into thin slices using a mandolin or a sharp knife. Pan roast the pistachios. Cut some fresh spring onion Slice the Halloumi cheese into proper cuts. Think, “it’s a steak!” Pan-fry it in Teflon pan on medium to high heat. The finished texture should resemble the pancakes from your childhood. Plate the salad starting with the Ruccula, finishing with the cheese. Enjoy! Recipe below video Heat the confit chicken in the oven at 200 degree Celsius for 10-15 minutes. Take it out and get all the juicy meat of the bones. Put back in pan or on a baking tray. Make sure there enough space. Add all the juice from the first round and some soy sauce. Put it under the grill for about 15 minutes. Pay attention so it doesn’t burn. The chicken is done when it’s brown and super crisp.
Chop spring onion, rhubarb and mango in to proper salad pieces. Mix soy sauce, lime, orange and grapefruit with some nice honey. Add yuzu (a Japanese citrus) if you have. Mix looking for that perfect salty-bitter-sour-sweet balance. Assemble the salad on a big sharing plate or a large wooden cutting board, starting with the baby leafs. Crispy chicken on top with mint leaves. Add your ab fab Asian dressing as the finishing touch. Perfect to enjoy with chopsticks. Recipe below video Heat the confit chicken in the oven at 200 degree Celsius for 10-15 minutes. Take it out and get all the juicy meat of the bones. Put back in pan or on a baking tray. Make sure there enough space. Add all the juice from the first round and some soy sauce. Put it under the grill for about 15 minutes. Pay attention so it doesn’t burn. The chicken is done when it’s brown and super crisp.
Chop avo, mango, sweet pepper, celery and spring onion into proper salad chunks. Mix soy, lime, liquid honey and chili. Taste as you go along. You’re looking for that nice combination of salt, sweet and sour. Preferences are different, so go with what you like. This is a nice salad to share. Plate it on a sharing plate, if you have. A big wooden cutting board will also do just fine. Start with Ruccula and sprouts. Finish with the crispy chicken. Add your perfect Asian soy dressing at the end. Perfect to enjoy with chopsticks. Recipe below video Rinse and prepare the mussels. Remove the ones with cracked shell. Chop shallot, ginger, yellow onion and turmeric. Fry in large casserole. Add mussels, wine and a dash of booze. Put on lid and cook for 20 min. If you want to eat some of the mussels as well, I recommend you remove the desired amount after 10 minutes. After 20 minutes they become less yummy. Strain the stock and add a tablespoon of sour cream and finely diced dill. Heat. Fry spring onion quick and hard in pan, burning it slightly. Use a peeler or a cheese slicer and peel nice lengths of carrot. Chop some red onion. Smoked sea salt and black pepper on the fish, and fry in pan. Assemble the project in a bowl and pour over some stock to finish it. Nice with bread and butter on the side. |
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