Pan fried beef with grilled butter, baked tomato, tarragon butter and hay infused jus

Serves 10 Beef 1 kg Beef 3 Garlic cloves 5 Sprigs of Thyme Fry the beef in oil in a very hot pan until the beef is seared on both sides. Add thyme and crushed garlic cloves. Place the beef on a baking tray and bake at 80°C to a core temperature […]

Lobster tortellini with lobster foam and charred cipollini onions

Serves 10 as part of a taster menu, 4-6 if served as a free standing dish Pasta dough 90 g Durum wheat 90 g Plain flour 3 tbsp Chive water* 1 Egg 2 Egg yolk *Chive water is made by taking approx 20 g of Chives, run in a blender with 3 tbsp […]

White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix

Serves 10 as a starter Tart crust 30 g Butter Arla® 125 g Wheat flour 3 g Salt 3 g Sugar 30 g Water 30 g Milk Arla® 1 st Egg yolk Brown the butter. Use it to grease the tins and place the remaining butter in the fridge. Combine all dry ingredients […]

Autumn mushrooms with cheese croquettes and pickled onion on grilled flat bread

serves 10 as a starter Flat bread 150 g Rye flour 100 g Wheat flour ½ tsp Salt 1 tsp Sugar 1 tbsp Vegetable oil 175 g Water Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to […]

Roast and braised lamb with Jerusalem artichoke, carrots and gooseberries

Serves 6-8 as a main course Braised lamb shanks 2 Lamb shanks 1 Carrot 1 Brown onion 1 Garlic clove 330 ml Gluten free beer 200 ml Lamb stock Brown the meat in a pan. Peel and dice the vegetables. Fry them in olive oil. Place the meat and vegetables in a pressure cooker. Add […]

Meat

Pan fried beef with grilled butter, baked tomato, tarragon butter and hay infused jus

Lobster tortellini with lobster foam and charred cipollini onions

White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix

Autumn mushrooms with cheese croquettes and pickled onion on grilled flat bread

Roast and braised lamb with Jerusalem artichoke, carrots and gooseberries