Entrecote

• 1200 g Entrecote

Grill the entrecôte according to instructions. Rest for at least 30 minutes before serving.

White onions

• 6 White onions
• 75 g Butter
• 12 g Fresh oregano
• 15 g Champagne vinegar
• 5 g Salt

Cook the butter, oregano, vinegar and salt. Cut the onion according to the chefs instructions and place in a vacuum bag. Seal and bake in 85°C steam for about 45 minutes. Place the onions on a plate, saving the butter for later. Char the onion before serving.

Sauce

• 5  Garlic cloves
• 3 Brown onions
• 1 tbsp Voatsiperifery pepper
• 1 tsp Cane sugar
• 3 tbsp Sherry vinegar
• 500 g Chicken broth
• 100 g Madeira wine
• 15 g Ramson capers
• 10 g Kombu

Slice the garlic and brown onion. Caramelize with Voatsiperifery pepper in a saucepan. Add cane sugar and sherry vinegar. Cook the vinegar, adding chicken broth and kombu, reduce by half. Strain and add the Madeira wine. Let the sauce simmer until serving and add the ramson capers. Season with salt and vinegar.

Tomato emulsion

• 10 pcs Tomatoes
• 1 Egg yolk
• 150 g Rapeseed oil
• 3 drops Tabasco
• 5 drops Worcestershire sauce

Juice the tomatoes and cook the tomato juice until 5% remains. Cool the juice and mix with egg yolk, Tabasco, Worcestershire sauce and salt. Mix in rapeseed oil and season with salt.

Marrow butter

• 50 g Marrow
• 70 g Butter
• 5 sprigs of thyme
• 3 garlic cloves

Melt the marrow, add the butter, thyme and garlic. Add a piece of glowing charcoal whilst grilling. Brush on the meat after slicing.

Asparagus

• 10 pcs Green asparagus
• 120 g Tempura flour
• 120 g Soda
• 50 g Panko

Peel the asparagus and place under damp paper. Mix tempura flour and soda. Fry the asparagus according to the chefs instructions. Season the asparagus after frying.

Café de Paris butter

• 150 g Butter
• 1 Shallot
• 1 tbsp Worcestershire sauce
• 2 drop Tabasco
• 25 g Curry mixture (Paprika, curry, thyme, rosemary, espelette)
• 5 g Salt
• 10 g Dijon mustard
• 40 g Capers

Chop the shallots finely and sweat in a sauteuse. Allow to cool. Mix all ingredients with a hand mixer and freeze in a silicone mould. Grate over the dish at the table.

Garnish

• 1 Sweetheart cabbage
• 1 punnet Chive flowers

Cut the sweetheart cabbage in half. Brush with butter from the white onion and salt. Grill according to instructions. Pick the cabbage leaves from the stem and place on a plate. Heat before serving.

Crispy pork cheek with flat bread, horseradish mayonnaise, fermented sweetheart cabbage & malt crumble

10 portions as part of a larger menu, 4-6 portions if served as main course

Crispy pork cheek

• 900 g    Pork cheek
• 1             Brown onion
• 4            Garlic cloves
• 3            Sprigs of Thyme
• 10          Blackpepper corns
• 2            Bay leaves
• 1 tsp      Fennel seeds
• 500 ml Water
• 50 ml    Soy sauce
• 2 tsp     Honey
• 1 tsp      Voatsiperifery pepper
• 70 g       Capers
• Beer-vinegar

Chop the onion and garlic coarsely. Place all the vegetables in the pressure cooker together with the pork cheek, thyme, black pepper, bay leaves, fennel seeds and water, seal and pressure cook for 30-45 minutes.

Lift the meat out and cool down. Strain the liquid and reduce it to 80%. Season with soy, honey, beer-vinegar and voatsiperifery pepper. Cook the liquid into a glaze.

Tear the meat into smaller pieces. Fry the meat crispy with the capers, finish by cooking the meat in the glaze.

Flatbread

• 150 g       Rye flour
• 100 g       Plain flour
• 4 g            Salt
• 10 ml       Cooking oil
• 175 ml     Water

Mix all the dry ingredients with the oil. Boil the water and scald the flour. Run the dough in a baking machine using the dough hook. Vacuum pack the dough and let it rest for 20 min. Roll out the dough according to the chefs instructions using a pasta machine. Punch out circles with a cookie cutter and fry the dough at 190°C.

Pickled sweetheart cabbage

• ½            Sweetheart cabbage
• 1               Kohlrabi
• 100 ml   Spicy pickling liquid
• (caraway seeds, salt, white pepper, beer-vinegar and dill seeds)

Cut the sweetheart cabbage according to the chefs instructions and slice the kohlrabi thinly on the mandolin. Place the vegetables in 2 separate vacuum bags with the pickling liquid.

Malted crumble

• 10 g        Malted flour
• 25 g       Almond flour
• 20 g       Plain flour
• 2 g          Salt
• 30 g       Butter
• 7 g         Honey

Mix all the ingredients and bake in the oven at 175°C for 10 min. Crumble into smaller chunks.

Pickled mustard seeds

• 25 g       Mustard seeds
• 75 g       Pickling liquid

Place mustard seeds and pickling liquid in a saucepan. Cook the seeds on a low heat for 45 minutes. Set aside until it’s time to serve.

Horseradish mayonnaise

• 200 g    Horseradish
• 2 tbsp    Dijon
• 2             Egg yolks
• 250 ml  Rape seed oil
•                Champagne vinegar

Juice horseradish and mix it with the egg yolks and mustard. Add the oil in a fine stream whilst mixing. Season the mayonnaise with champagne vinegar and salt.

Garnish

• 1               White onion
• 1 punnet Marigolds
• 70 g          Havgus (Arla Unika)
• 1 punnet Danish cress

Slice the onion thinly and place in an ice bath prior to serving.

Fruit leather

• 200g                       Cherries
• 175 g                       Plums
• 10 g                         Black Garlic

Fry the cherries, plums and black garlic in a saucepan over medium heat. Fry until the liquids start evaporating and the  ingredients start to dry. Mix everything into a smooth batter and spread out on a silicone mat. Dry in the oven on the drying programme 90°C.

Chewy beets

• 10                             Medium beetroot
• Cooking oil
• Coarse salt
• 200 ml                    Beet root juice
• 0,5 bottle                Cherry oil
• 2 tbsp                      Beetroot vinegar
• 2 tsp                        Sugar

Rub the beetroot into oil and plenty of salt. Bake the beets for about 5 hours at 160°C.  Take them out and let rest for at least 30 minutes.

Mix the juice with beer, vinegar and sugar. Peel the baked beetroots and break them into smaller pieces. Continue baking the beetroot in the oven at 180°C and gradually glaze them with the juice for about 45 minutes.

Green pepper sauce

• 2                              Banana shallots
• 2                              Garlic cloves
• 4 sprigs                  Thyme
• 1                               Bay leaf
• 300 g                      Red wine
• 600 g                      Veal stock
• 40 g                         Cognac
• 60 g                         Port
• 50 g                         Butter
• 30 g                         Green pepper corns
• 2                               Banana shallots

Chop the onions and fry in a saucepan along with the thyme and bay leaves. Pour in the red wine and bring to the boil. Add the veal broth and reduce by half. Strain the sauce and season with cognac, port and cream.

Brown the butter. When the butter is browned, add the green pepper corns and leave to soak for about 15 minutes. Chop the shallots.

Put the green pepper butter in the sauce. Just before serving, season the sauce with salt, pepper and finish with the chopped shallot.

Juniper emulsion

• 3                              Juniper sprigs
• 150 g                       Butter
• 100 g                       Oil
• 2                              Egg yolks
• 1 tbsp                      Dijon mustard
• 1 tbsp                      Miso
•                                  Vinegar, salt and pepper

Melt the butter together with the oil.

Put the juniper sprigs in a bowl and set fire to them using a gas burner. Put out the fire with the melted butter/oil, strain. Mix the egg yolks with mustard, miso, vinegar and salt using a hand blender. Add the butter/oil in a thin stream while mixing until the emulsion has the correct consistency. Season.

Pickled beetroot

• 4                              Beetroot
• 100 ml                   Classic Pickling liquid
• 2 sprigs                 Thyme

Slice the beetroot according to instructions. Pickle the beetroot in the liquid and leave to marinate.

Spicy venison

• 1.1 kg                       Venison
• 50g                           Butter
• 3 sprigs                    Thyme
• 2 garlic                     Cloves
• 2 tbsp                       Spice rub
• (Juniper, star anise, black pepper, rosé pepper, fennel)

Fry the venison in oil in a very hot frying pan. Brown the meat nicely on all sides. Add the butter, thyme and garlic and continue frying. Remove the meat from the pan and season with the spice rub. Bake the meat before serving to an core temperature of 44°C. Allow to rest.

Garnish

• Amaranth

Serves 10 as part of a larger menu

Lamb

1,5 kg              Silverside of Lamb

2                      Garlic cloves

4                      Sprigs of Thyme

4 tbsp             Olive oil

2 tbsp              Zaatar

Fry the lamb, browning the whole piece well.  Season the lamb with the zaatar and place it in a vacuum bag with the remaining ingredients. Bake the lamb sous vide at 60°C for approximately 1-1½ hour. Let the lamb rest at room temperature for at least 30 minutes.

Ramson croquettes

500 g              Almond potatoes

50 g                Butter

50 g                Plain flour

100 ml           Double cream

150 ml            Milk

2                     Egg yolks

90 g                Svedjan hard cheese

10 g                Ramsons

10 g                Parsley

Breading
120 g            Plain flour

2                    Eggs

75 g                Panko

Boil the potatoes. Melt the butter in a saucepan and add the flour and whisk. Add the milk and cream a little at the time and whisk to a smooth batter. Pass the potatoes through a sieve and fold them into the batter. Add the egg yolks, the grated cheese and the herbs. Season with salt and pepper and chill the batter. Roll into little balls and bread in flour, whisked egg and finally in panko. Place the croquettes cold and deep fry just prior to serving.

Salt baked/grilled yellow beets

10                   Yelllow beets

Salt dough

500 g               Water

550 g               Plain flour

250 g               Salt

90 g                 Cooking oil

Rinse all dirt off the beets. Cover the beets with the salt dough and bake at 160°C for approximately 2 hours. Remove the dough and grill the beets gently with cooking oil so you achieve a smokey flavour. Peel the beets and cut according to instruction.

Lamb jus

500 g               Roasted Lamb stock

2                      Carrots

1                      Brown onion

6                     Thyme and Rosemary sprigs

300 g              White wine

100 g               Red wine

100 g               Fermented plum purée

8                     Garlic cloves

Peel and chop carrots and onion. Brown them in a saucepan. Deglace the pan with white wine and add the lamb stock. Reduce the sauce by half. Cover the garlic cloves in cooking oil a saucepan and roast them. Mix to a purée. Season the sauce with roast garlic purée, fermented plum purée and red wine.

Ramson mayonnaise

20 g                Ramsons

20 g                Spinach

300 g             Cooking oil

2                     Egg yolks

1 tbsp              Dijon

1 tbsp              Champagne vinegar

Mix ramsons, spinach and cooking oil on high effect in a blender. Pour through a fine sieve. Mix egg yolks, dijon and champagne vinegar. Add the oil in a think stream whilst constantly mixing. Season with salt.

Rapeseed sprouts

10                   Rapeseed sprouts

1                      Garlic cloves

2 tbsp              Lemon juice

2 tbsp              Cooking oil

2 tbsp              Japanese light soy sauce (Kikkoman if available)

Make a vinaigrette with the garlic, lemon juice, cooking oil and soy sauce. Set aside for later. Just before it’s time to serve the dish, fry the rapeseed sprouts in a hot pan with a little oil. When they start to colour, toss them in the vinaigrette.

Garnish

3                      Yellow beets

100 g               Pickling liquid

10 g                Wood sorrel

Spiralise the yellow beets and place in ice water. Strain off the water and let the beets dry. Toss in the pickling liquid just before serving.

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

• 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.

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.