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 […]

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 […]

Swedish dairy cow with yellow peas, grilled butter, celeriac and baked onion

serves 10 as a smaller main course Hay-grilled butter 200 g Butter Arla® 5 sprigs Thyme 2 cloves Garlic (crushed) 20 g Hay – Espelette pepper Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the […]

Sirloin with yellow peas, grilled butter, celeriac and baked onion

Serves 10 as a smaller main course Hay-grilled butter 200 g Butter Arla® 5 sprigs Thyme 2 cloves Garlic (crushed) 20 g Hay – Espelette pepper Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the […]

Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale

Serves 8-10 as a main course Cornfed duck 1 Breast of cornfed duck Spice rub – Fennel seed 1/1 – Rosé pepper 1/2 – Sichuan pepper 1/4 – Sancho pepper 1/6 – Star anise 1/8 – Black pepper 1/4 Score the fat with a knife. Fry the duck on the fat until crispy. Rub in […]

Poultry

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

Roast and braised lamb with Jerusalem artichoke, carrots and gooseberries

Swedish dairy cow with yellow peas, grilled butter, celeriac and baked onion

Sirloin with yellow peas, grilled butter, celeriac and baked onion

Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale