AVEQIA RECIPE

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 of 54°. 

Grilled butter

  • 1                    Ancho chili
  • 200 g           Butter Arla®
  • 3                   Garlic cloves
  • 5                   Sprigs of thyme

Melt the butter slowly with ancho chili, garlic  cloves and sprigs of thyme. Place a glowing piece of coal in the butter and allow to steep for 20 mins. Strain the butter and set aside for later.

Hay baked tomato/Baked white onions

  • 15                  Tomatoes
  • 30 g                Hay
  •                       Grilled butter
  • 2                    White onions

Remove the ends of the tomatoes and halve them. Place the tomatoes on a bed of hay and bake at 160°C for approximately 60 minutes.

Place the tomatoes on a baking tray and brush with the grilled butter. Save the roasted hay for the jus. Bake the white onions (skins on) at 180°C until they are super soft. Cut according to the chefs’ directions.

Tarragon butter

  • 30 g                Parsley
  • 30 g                Tarragon
  • 1                    Jalapeño
  • 100 ml            Cooking oil
  • 130 g              Butter Arla®

Run the parsley, tarragon and jalapeño with the cooking oil in a blender. Strain the oil into a bowl.

Add room tempered butter and mix. Spread the butter on a silicone mat and freeze in Electrolux 900 Blast Chiller® – or place mat on a tray in the freezer.

Roast hay infused jus

  • 1                     Carrot
  • 1                     Brown onion
  • 2                    Garlic cloves
  • 2                    Thyme
  • 100 ml          Red wine
  • 600 g            Chicken stock
  •                        Roasted hay

Chop carrot and onion brunoise. Crush the garlic cloves with the skin on. Brown carrot, onion and garlic cloves in a saucepan using 1 tbsp cooking oil. Add the thyme. Pour red wine in and reduce by half. Add chicken stock and reduce by half. Add roasted hay and allow to simmer for 10 minutes and strain. 

Pickled celeriac

  • 200 g              Celeriac
  • 2 tbsp             Sugar
  • 1 tsp               Salt
  • 100 ml            Sherry vinegar

Peel and shave the celeriac thinly. Cook vinegar, sugar and salt into a pickling liquid.  Cut the celeriac and place in a vacuum bag with the pickling liquid.

Celeriac purée

  • 1,2 kg             Celeriac
  • 500 g              Cooking oil
  • 100 ml            Water
  • Champagne vinegar

Peel and dice the celeriac into smaller pieces. Place in a saucepan with cooking oil and confit until soft. Mix the celeriac with water to a creamy texture. Season with salt and champagne vinegar.

Lamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese

Lamb

  • 600 g             Leg of lamb
  • 2                    Garlic cloves
  • 1 stalk            Rosemary
  • 1 tbsp            Olive oil

Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before serving and slice it against the fibers. If you don’t have access to a sous vide machine you can start by grilling the meat and then cook it slowly in the oven at 110°C until it reaches 58°C in the core.

 

Lamb brisket and lamb jus

  • 500 g             Lamb brisket
  • 1                    Carrot
  • 1                    Shallot
  • 2                    Garlic cloves
  • 200 ml           Red wine
  • 400 ml           Lamb stock
  • 1+1 stalks      Rosemary

Trim the brisket and fry it in a pan. Peel and chop the vegetables and fry them gently in a pressure cooker. Add the wine and the stock, the brisket and one of the rosemary stalks. Put on the lid and cook under pressure for 45 minutes or until the meat is tender. Lift out the meat and allow it to cool, then cut it into smaller pieces. Strain the sauce and reduce until it thickens slightly. Season with salt and sherry vinegar. Leave a stalk of rosemary to infuse in the sauce.

 

Glazed carrots

  • 10                  Carrots
  • 1tbsp             Spirit vinegar
  • 1 tbsp            Honey
  • 1 sprig           Thyme

Rub the carrots with olive oil and salt. Bake them for 45 minutes in an oven at 180°C.

Let the carrots cool down and cut them into smaller pieces. Heat the honey with vinegar and thyme. Glaze the carrots in a frying pan with the honey mixture and add the brisket.

 

Wild garlic butter

  • 25 g               Wild garlic
  • 25 g               Parsley
  • 1                    Garlic clove
  • 100 ml           Rapeseed oil
  • 100 g             Butter Arla® (room tempered)
  •                        Salt

Chop the herbs and the garlic. Mix in a blender with the oil. Incorporate the butter and season with salt. Spread the mixture onto a silicone sheet and freeze it. Break the butter into pieces before serving.

 

Garlic-fried rapeseed shoots

  • 5                    Rapeseed shoots
  • 2                    Garlic cloves
  •                       Soy sauce
  •                       Lemon

Pluck the rapeseed shoots and rinse them. Chop the garlic. Fry the rapeseed shoots in olive oil. Add the garlic and season with soy sauce and lemon juice.

 

Garnish

  • 2                    Zucchini (small)
  • 50 g               Sheep cheese

Slice the zucchini thinly using a mandolin. Season with lemon, olive oil and salt just before serving. Crumble the cheese for garnish.

AVEQIA RECIPE

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 melted butter and cover the pot with a lid. Strain the butter just before serving.

 

Dairy cow

  • 1 kg                Sirloin
  • 50 g                Butter Arla®
  • 30 g                Swedish pecorino

 

Portion the sirloin as shown by your chef and fry the pieces golden brown in a hot pan. Baste with butter and cook in an oven at 100°C until a core temperature of 56°C. Let the meat rest. Season with salt and pepper and slice the meat. Brush the it with melted butter and grate the cheese.

 

Yellow peas

  • 200 ml            Dried Vret peas
  • 50 ml              Yellow mustard seed
  • 5 sprigs          Thyme
  • 2 cloves          Garlic (crushed)

 

Soak the peas in cold water overnight. Boil the peas with mustard seed, thyme and garlic until the peas are almost soft. Drain the peas and remove the thyme and garlic. Toss the peas in the grilled butter, season with salt and pepper.

 

Baked onion

  • 2                    Brown onion
  • 25 g                Swedish soy Sauce from Liuras
  • 50 ml              Shallot vinegar
  • 1 sprig            Sage

 

Peel the onions and cut them into thick slices. Place the slices along with the remaining ingredients in a vacuum bag. Seal the bag and cook the onions at 85°C for 15 minutes or until soft. If you don’t have access to a vacuum machine you can let the onions simmer on the stovetop instead. Keep the liquid for the jus. Place the onion rings on a tray and blast them with a blowtorch.

 

Roasted hay jus

  • 1                    Brown onion
  • 2                    Apples
  • 500 g              Roasted chicken stock
  • 5 g                 Hay
  • –                     Liquid from the baked onions
  • 20 ml              Whisky

 

Chop the onion and apple and fry until golden brown. Add the stock and reduce by half. Roast the hay 10 minutes in the oven at 170°C. Add the hay to the reduced stock and season with salt and the liquid from the baked onion. Strain the jus.

 

Celeriac

  • 1 kg                Celeriac
  • 200 ml            Vegetable oil

 

Peel the celeriac and slice 1/3 of it thinly using a mandolin. Cut the slices into thin matchsticks. Deep fry the sticks until crispy. Cut the remaining celeriac into cubes and cook it in vegetable oil until soft. Mix to a smooth cream in a blender with a little of the oil. Season with salt and vinegar.

 

Pickled endives

  • 100 ml            Sugar
  • 50 ml             Salt
  • 100 ml           Spirit vinegar
  • 100 ml           Water
  • 3                    Endives

 

Bring the water to a boil with sugar, salt and vinegar. Cut the endives into 4 and pickle them until serving.

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 the beer and the stock and close the lid. Cook for 20 mins on heat level 7, then 40 mins on heat level 4. Release the steam and strain the broth into a saucepan. Take the meat off the bones. If you don’t have access to a pressure cooker you can cook the lamb shanks in the oven instead.

Roast lamb leg

  • 800 g Leg of lamb
  • 2tbsp Zaatar spice mixture
  • 2 tbsp Olive oil
  • 30 g Butter
  • 2 Garlic cloves

Trim the meat, rub it with zaatar and seal in a vacuum bag with the other ingredients. Cook in a steam oven or water bath at for 1 h at 67°C. Let the meat rest. Before serving, season the meat with salt, then grill it and slice it. If you don’t have access to a vacuum sealer you can start by grilling the meat and then cook it in the oven at 110°C until it reaches 67°C in the core.

Lamb sauce

  • Lamb broth and shanks
  • 30 g Butter
  • 1 Jerusalem artichoke
  • 50 g Gooseberries
  • ½ box Danish cress
  • Champagne vinegar

Reduce the broth until it starts to thicken. Incorporate the butter. Peel the artichoke and dice it finely. Cut the gooseberries lengthwise. Cut the cress. Add everything to the sauce and season with salt and vinegar.

Crispy and creamy Jerusalem artichoke

  • 5 Large Jerusalem artichokes
  • 1 tbsp Olive oil
  • 3 Jerusalem artichokes
  • 1 tbsp Olive oil
  • 100 ml Cream
  • ½ Lemon

Bake the first part amount of Jerusalem artichoke for 45 at 190°C with salt and olive oil. Let them cool, split them lengthwise and deep fry.

Wash the remaining artichokes and dice them finely. Fry them in olive oil, add the cream and let it caramelize. Mix in a blender until smooth. Season with salt and lemon and pass through a sieve.

Carrot and quinoa

  • 50 ml Quinoa
  • 2 tbsp Yuzo sesame seed
  • 10 Carrots
  • 1 tbsp Butter
  • 2 tbsp Olive oil
  • 1 tbsp Honey
  • 2 sprigs Lemon thyme

Heat a pan and toast the quinoa. Mix it with the sesame seed. Peel the carrots and fry them on low temperature in butter and oil. Add the honey and the leaves from the thyme. Toss the carrots in the honey, roll them in the quinoa mixture and place them on a tray.

Garnish

  • 30 sprigs Indian cress
  • 2 Jerusalem artichoke

Pluck the cress and place the leaves in cold water. Slice the Jerusalem artichoke thinly and rinse the slices. Dry with paper and fry until crispy. Season with salt.

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 melted butter and cover the pot with a lid. Strain the butter just before serving.

 

Sirloin from Swedish dairy cow

  • 1,2 kg              Sirloin
  • 50 g                Butter Arla®
  • 30 g                (Swedish) pecorino

 

Portion the sirloin as shown by your chef and fry the pieces golden brown in a hot pan. Baste with butter and cook in an oven at 100°C to a core temperature of 56°C. Rest the meat. Season with salt and pepper and slice to portion size. Brush with melted butter and grate the cheese over the beef.

 

Yellow peas

  • 200 ml            Dried Vreta peas
  • 50 ml              Yellow mustard seed
  • 5 sprigs          Thyme
  • 2 cloves          Garlic (crushed)

 

Soak the peas in cold water overnight. Boil the peas with mustard seed, thyme and garlic until the peas are almost soft. Drain the peas and remove the thyme and garlic. Toss the peas in the grilled butter, season with salt and pepper.

 

Baked onion

  • 2                    Brown onion
  • 25 g               Swedish soy Sauce from Liuras
  • 50 ml            Shallot vinegar
  • 1 sprig           Sage

 

Peel the onions and cut them into thick slices. Place the slices along with the remaining ingredients in a vacuum bag. Seal the bag and cook the onions at 85°C for 15 minutes or until soft. If you don’t have access to a vacuum machine you can let the onions simmer on the stovetop instead. Keep the liquid for the jus. Place the onion rings on a tray and blast them with a blowtorch.

 

Roasted hay jus

  • 1                    Brown onion
  • 2                    Apples
  • 500 g            Roasted chicken stock
  • 5 g                 Hay
  • –                     Liquid from the baked onions
  • 20 ml            Whisky

 

Chop the onion and apple and fry until golden brown. Add the stock and reduce by half. Roast the hay 10 minutes in the oven at 170°C. Add the hay to the reduced stock and season with salt and the liquid from the baked onion. Strain the jus.

 

Celeriac

  • 1 kg                Celeriac
  • 200 ml          Vegetable oil

 

Peel the celeriac and slice 1/3 of it thinly using a mandolin. Cut the slices into thin matchsticks. Deep fry the sticks until crispy. Cut the remaining celeriac into cubes and cook it in vegetable oil until soft. Mix to a smooth cream in a blender with a little of the oil. Season with salt and vinegar.

 

Pickled endives / chicory

  • 100 ml          Sugar
  • 50 ml            Salt
  • 100 ml          Spirit vinegar
  • 100 ml          Water
  • 3                    Endives

 

Bring the water to a boil with sugar, salt and vinegar. Cut the endives into 4 and place them in the pickling liquid until it’s time to serve.

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