Serves 10

Stuffed quail

• 5 Quails
• 2 Banana shallots
• 2 Garlic cloves
• 200 g Mixed mushrooms
• 20 g Butter Arla®
• 250 g Minced chicken
• 80 g Double cream Arla®
• 1 Eggs
• 15 g Salt

Tear the mushrooms, finely chop the garlic and shallots. Fry mushrooms and onions golden on a high temperature, finish with butter. Cool the mixture in an ice bath. Mix the minced chicken with cream, eggs, salt and the chilled mushroom mixture. Blend well, put the filling in a piping bag and fill the quails. Place the quails on a baking sheet and bake in the oven at 110 °C to a core temp of 70 ° C. Allow to rest. Grill the quails before serving.

Tare

• 2 tbsp Unrefined sugar
• 100 ml Mirin
• 100 ml Sake
• 50 ml Soy sauce
• 2 tbsp Roasted garlic purée

Make a caramel with the unrefined sugar. Add Mirin, Sake and soy. Reduce the liquid by half. Add roasted garlic. Set aside.

Baked Shallots

• 12 Shallots
• 50 g Butter
• 2 Garlic bulbs
• 2 g Oregano flowers
• Champagnevinegar
• Salt

Peel the onions and cut off the ends (save all the cut bits for the sauce). Chop the onions according to instruction. Place the onions in a vacuum bag with the other ingredients. Vacuum seal the bag and bake in a steam oven at 85 ° C for about 30 minutes. Remove the onions from the bag and use the gas burner to char on the cut surface. Season with salt.

Mushroom crème

• 500 g Mushrooms
• 500 g Cooking oil
• Champagne vinegar
• Salt
• Cold water

Divide the mushrooms in half and “boil” in oil until they start to color. Transfer the mushrooms to a blender and blitz with a few drops of the oil. Add cold water and continue mixing until you achieve a good texture. Pour the crème into a saucepan and season with salt.

Madeira/chicken liver reduction

• 150 g Chicken liver
• 1 Banana shallot
• 3 Garlic cloves
• 5 Sprigs of thyme
• 2 Star anise
• 300 g Red wine
• 600 g Chicken stock
• 80 g Madeira
• 40 g Cognac
• 30 g Butter
• 60 g Double cream
• 20 g Ramson capers
• 1 Banana shallots (chopped)

Chop shallots and garlic, brown in a saucepan with thyme and star anise. Fry the chicken liver in a frying pan until nice and browned. Remove the chicken liver. Deglace the frying pan with red wine. Return the chicken liver and onion to the pan and bring to a boil. Add the chicken broth and reduce by half.

Strain the sauce and add Madeira, Cognac, butter and double cream. Simmer. Just before serving, add the ramson capers and the chopped shallots. Season with salt and vinegar.

Pickled chicory

• 3 Red chicory
• 100 ml Pickling liquid (1-2-3-lag)
• 1 tsp Salt
• 15 g Truffles
• Marigolds

Pick the leaves of the chicory and place them in a vacuum bag with the pickling liquid and salt. Vacuum seal the bag and leave to infuse at least 10 minutes.

Serves 10 

Stuffed young chicken

• 5                    Young chickens

Stuffing

• 200 g             Minced chicken
• 50 g               Cream Arla®
• 1                    Egg
• 15 g               Tarragon
• 10 g               Salt

Chop the tarragon finely. Combine all the ingredients and place one egg of stuffing inside each chicken. Truss the chickens. Place the chickens on an oven tray and bake at 110 °C until a core temperature of 70°C. Let the chickens rest and grill them just before serving, basting them with tare. Cut the chickens lengthwise before plating.

Tare

• 2 tbsp             Raw sugar
• 100 ml            Mirin
• 100 ml            Sake
• 50 ml              Soy sauce

Make a caramel of the sugar. Add mirin, sake and soy sauce. Reduce by half.

Swedish dumplings

• 400 g              Almond potato
• 50 g                Potato starch
• 1                    Egg yolk
• 30 g                Butter Arla®
• 50 g                Dura sheep cheese

Boil the potatoes with the skin on. Press the potatoes through a sieve. Add the other ingredients except for the cheese to the potato mass. Season with salt and pepper. Shape the paste into balls and make a small cavity. Fill the cavity with grated cheese and seal the dumplings. Steam or boil for 10 minutes just before serving.

Summer greens

• 1                    Sweetheart cabbage
• 20 g                Tarragon
• 150 g              Butter Arla®
• 1                    Garlic clove
• 5                    Fresh onion
• 200 g             Black kale
• 50 g                Butter Arla®

Divide the cabbage into 4 pieces. Melt the butter and mix it with the tarragon and garlic clove.  Place the cabbage in a vacuum bag and add the garlic butter. Seal and steam for 10 min. If you do not have access to a vacuum machine you can fry the cabbage with the butter on very low heat instead. Drain the cabbage and keep the liquid for the chicken jus. Shred the kale and fry in butter until crispy just before serving. Season with salt.

Chicken jus

• 400 g              Chicken stock
• 30 g                Grated ginger
• 10 g                Allspice
• ½                   Lemon

Reduce the chicken stock by half. Before serving, add the ginger and the butter from the cabbage. Season with some of the tare, ground allspice and lemon juice.

Serves 10 

Stuffed spring chicken

• 5                    Spring chickens

Stuffing

• 200 g             Minced chicken
• 50 g               Cream Arla®
• 1                    Egg
• 15 g               Wild garlic
• 10 g               Salt

Shred the wild garlic leaves finely. Combine all the ingredients and place one egg of stuffing inside each chicken. Truss the chickens. Place the chickens on an oven tray and bake at 110 °C until a core temperature of 70°C. Let the chickens rest and grill them just before serving, basting them with tare. Cut the chickens lengthwise before plating.

Tare

• 2 tbsp             Raw sugar
• 100 ml            Mirin
• 100 ml            Sake
• 50 ml              Soy sauce

Make a caramel of the sugar. Add mirin, sake and soy sauce. Reduce by half.

Swedish dumplings

• 400 g              Almond potato
• 50 g                Potato starch
• 1                    Egg yolk
• 30 g                Butter Arla®
• 50 g                Dura sheep cheese

Boil the potatoes with the skin on. Press the potatoes through a sieve. Add the other ingredients except for the cheese to the potato mass. Season with salt and pepper. Shape the paste into balls and make a small cavity. Fill the cavity with grated cheese and seal the dumplings. Steam or boil for 10 minutes just before serving.

Summer greens

• 1                    Sweetheart cabbage
• 20 g                Wild garlic
• 150 g              Butter Arla®
• 1                    Garlic clove
• 20 g                Wild garlic
• 50 g                Nettles
• 25 g                Butter Arla®

Divide the cabbage into 4 pieces. Melt the butter and mix it with the wild garlic and garlic clove.  Place the cabbage in a vacuum bag and add the garlic butter. Seal and steam for 10 min. If you do not have access to a vacuum machine you can fry the cabbage with the butter on very low heat instead. Drain the cabbage and keep the liquid for the chicken jus. Tie the other part of the wild garlic with  string and grill it quickly. Clean the nettles. Before serving, fry the nettles in butter and season with salt.

Chicken jus

• 400 g              Chicken stock
• 30 g                Grated ginger
• 10 g                Allspice
• ½                   Lemon

Reduce the chicken stock by half. Before serving, add the ginger and the butter from the cabbage. Season with some of the tare, ground allspice and lemon juice.

Serves 5-7 as a main course

Spice-fried duck breast

• 1 kg                Duck breast
• 4 tbsp             Spice rub (1 tbsp rose pepper, 1 tbsp sesame seed, 2 star anise, 1 tsk long pepper)
• 1 clove            Garlic
• 3 sprigs          Thyme

Score the fat of the duck breasts and season with salt. Fry the breasts fat down in a pan with thyme and garlic until the fat is golden brown – do not turn the breasts over. Place the breasts on a tray and rub them with the spice mixture. Bake in the oven at 95°C to a core temperature of 52°C.

Umeshu glaze

• 85 g                Sugar
• 25 g                Water
• 80 g                Umeshu
• 30 g                Vinegar
• 20 g                Ginger
• 1                    Orange zest (keep the juice for the sauce)

Make a caramel of the sugar and water. Add the umeshu and vinegar and reduce until the glaze thickens. Grate the ginger and press the juice into the glaze. Zest the orange (keep the juice for the sauce) and add it to the glaze.

Orange sauce

• 2                    Banana shallots
• 1 clove            Garlic
• 3 sprigs          Thyme
• 150 ml            White wine
• 300 ml            Chicken stock
• 75 g                Butter Arla®
• 0,5 tbsp          Allspice
• 1                    Orange (the zest goes into the glaze)

Peel and chop the shallot. Crush the garlic. Fry in a pan with thyme. Add the wine and reduce. Add the chicken stock and reduce by half. Brown the butter and strain the sauce into the butter. Add the orange juice. Grind the allspice and season the sauce with allspice and salt.

Swede purée

• 600 g              Swede
• 200 ml            Cream Arla®
• 50 g                Butter Arla®
• 50 g                Crème Fraîche Arla®

Peel the swede and cut it into small pieces. Boil the swede in the cream until the cream is absorbed. Drain and mix in a blender with butter and Crème fraîche. Add salt to taste.

Garnish

• 30                  Flower sprouts
• 2                    Large potatoes
• 60 g                Hazelnuts from Piedmont
• 50 g                Butter Arla®
• 25 g                Kale sprouts
• –                     Malt vinegar

Make little balls of potato using a parisienne scoop and cook them 3 minutes in salted water. Fry the potato balls at 200°C. Pluck the leaves from the flower sprouts and place them in cold water. Crush the hazelnuts. Before serving: Heat the butter gently in a pan. Add potato, flower sprouts and hazelnuts and add salt, pepper and malt vinegar.

For our main course we have beautiful mallard, panfried with crispy skin and seasoned with dried chanterelles, rosé pepper and fennel. Crispy black truffle crisps, baked swede and chanterelles accompanies the succulent meat. For the final touch we add a mushroom consommé and pickled coriander seeds.

Serves 8 as part of a menu, 4 as a stand alone main course.

Crispy Mallard

• 2,5 Mallards (on the bone, legs removed)
• 1 tbsp Spice rub
• 2 Cloves of Garlic
• 2 sprigs Thyme
• 50 g Butter

Season the mallards with salt, olive oil and spice rub. Pan fry the birds in hot oil, breast down. When they are nicely browned, turn and add the butter, crushed garlic and thyme and baste the birds for 1 minute. Bake in the oven at 110°C to a core temperature of 58°C, allow to rest. Slice the meat off the bones carefully prior to serving.

Baked swede & onions

• 600 g Swede
• 5 Baby onions

Cut off the root of the swede , then season the swede with salt and oil. Bake in the oven at 160°C for about 2 hours until soft. Allow to cool, and cut into evenly sized cubes (ensure all guests gets one cube each). Split onions lengthwise and fry in a dry pan over low heat for about 20 minutes. Leave to cool, peel and divide onion into pieces. Just before you serve; season with salt, pepper and olive oil.

Truffle crisps

• 200 g Almond potatoes (peeled)
• 1 cl Truffle oil
• 1 cl Black food colouring
• 3 cl Truffle juice

Boil the potatoes until soft. Mix them into a smooth, soft cream together with the other ingredients. Spread the mixture as evenly as you can on a silicone mat and dry in the oven at 130° C until dry. Deep-fry the baked crisp in a fryer at 150°C for about 1 minute, add salt and leave to drain on kitchen paper.

Roast Onion purée

• 600 g Onions
• 1 Clove of Garlic (peeled)
• 1 sprig Thyme
• 50 g Butter

Peel the onion and chop it coarsely. Stir-fry the onion with the remaining ingredients until golden brown and soft. Remove from heat and place in a blender and mix to a smooth cream. Season with salt, pepper and a little sugar.

Mushroom consommé

• 200 g Mushrooms
• 1 l Water
• 1 Garlic clove
• 2 Bay leaves
• 5 sprigs Thyme

Cut the mushrooms in half, peel the garlic and sauté together in a dry pan over medium heat for about 10 minutes. Add the water and simmer for about 20 minutes. Strain the broth. Just before serving, reheat and pour over the herbs, allow to steep for about 2 minutes. *We used a nice clean teapot to serve the consommé.

Garnish

• 1 tbsp Coriander seeds (pre-soaked for 24h)
• 150 ml Pickling liquid *
• 100 g Swede
• 300 g Chanterelles
• 50 g Butter
• 1 Clove of Garlic (lightly crushed)
• 1 sprig Thyme
• 100 g Double cream

Cut the swede thinly on a mandolin and place in a dish with coriander seeds and pickling liquid. Steam at 100°C for 20 minutes, and allow to cool in the liquid. Steam again for 6 minutes at 100°C. Fry the chanterelles with butter, garlic and thyme for about 5 minutes. Add the cream and reduce, season with salt and pepper.

When serving:

Start by placing the cubed swede on the plate and arrange the mallard and remaining ingredients nicely around this. Serve the consommé at the table.

* Pickling liquid – Make this yourself using 1 part spirit vinegar, 2 parts sugar and 3 parts water. Bring to the boil in a saucepan; remove from heat when the sugar has dissolved.  Cool before use.

*Spice Rub – Make this by mixing 50 ml dried chanterelles, 5 strands of long pepper, 2 tbsp fennel seeds, 1 tbsp rosé pepper, 1 tsp dried juniper berries, 1 tsp garlic powder in a spice mixer.