Kantareller med majskrokett och sotad, picklad lök på flatbröd

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 form a dough, adding more flour if needed. Let the dough cool and roll it out thinly. Cut out circles with a pastry cutter. Cook the breads with a blowtorch before serving

 

Corn croquettes

  • 250 g              Almond potato
  • 90 g                Hard cheese from Svedjan
  • 75 g                Butter Arla®
  • 50 g                Flour
  • 150 ml            Milk Arla®
  • 100 ml            Cream Arla®
  • 1                    Egg
    Breading
  • 120 g              Wheat flour
  • 75 g                Panko
  • –                     Egg white

Boil the potatoes. Melt the butter and incorporate the flour. Add the milk and cream gradually and whisk to obtain a smooth cream.  Simmer on medium heat until the cream thickens. Press the potatoes through a sieve and add them to the cream. Incorporate the egg and season with salt and pepper. Let the mixture cool. Add the grated cheese.

Roll the mixture into small balls. Bread them in wheat flour, then egg and finally in panko crumbs. Keep them cool and fry in oil just before serving.

 

Mushroom emulsion

  • 2                    Egg yolks
  • 1 tbsp             Dijon mustard
  • 1 tsp               Champagne vinegar
  • –                     Salt
  • 200 ml            Mushroom oil (bake 50/50 mushroom and oil at72°C over night.)

Mix the egg yolk with Dijon mustard, vinegar and salt. Add the mushroom oil while whisking until the emulsion thickens. Season with salt.

Charred, pickled onion

  • 10                    Pickling onions
  • 100 ml            Champagne vinegar
  • 100 ml            Sugar

Peel the onions, divide them lengthwise and place them on a tray. Burn the onions with a blowtorch. Bring the vinegar and sugar to a boil and vacuum pack the onions with the liquid.

 

Autumn mushrooms

  • 400 g              Chantarelles
  • 50 g                Butter Arla®
  • 1                    Shallot
  • 25 g                Chives
  • 1 box             Danish cress
  • 1 bunch          Indian cress

Fry the chantarelles in oil. Add chopped shallots and butter and fry until golden brown. Season with salt and add finely cut chives and Danish cress. Pluck the Indian cress, cover the leaves wit wet paper and keep them for garnish.

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 the spice mixture and add salt. Bake in an oven at 125°C to obtain a core temperature of 56°C at the bone. Allow the duck to rest until serving.

 

Glaze

  • 2                    Lemons
  • 2                    Oranges
  • 1 tbsp            Honey

Zest the citrus fruits and press the juice. Simmer with the honey until half of the liquid remains. Glaze the duck before serving.

 

Duck confit

  • 2                    Duck thighs
  • 3                    Garlic cloves
  • 2 sprigs          Lemon thyme
  • 150 g             Duck fat
  • 150 g             Vegetable oil

Salt the thigs and keep in the fridge for one hour. Simer all ingredients for 2 hours until the meat falls off the bones. Pluck the meat and keep it for the sauce.

 

Cabbage purée

  • ½                   Red cabbage
  • 50 ml             Port wine
  • 30 g               Black currants
  • 50 g               Butter Arla®
  • –                      Salt

Slice the cabbage thinly on a mandolin. Brown the butter in a saucepan and add the cabbage. Fry the cabbage until it caramelizes. Add the port, cover with a lid and simmer for 20 minutes, stirring occasionally. Mix the cabbage with black currants and season with salt.

 

Fermented cabbage

  • 1/8                 Red cabbage
  • 2%                 Salt

Add salt according to the weight of the cabbage. Vacuum seal the cabbage and keep in room temperature for 10 days. Open the bag, dry the cabbage and repack it. Keep in the fridge.

 

Port wine jus

  • 2                    Carrots
  • 2                    Banana shallots
  • 200 ml           Port wine
  • 500 ml           Chicken stock
  • 20 g               Ginger
  • 10                  Black currant leaves
  • 15 g               Black currant vinegar

Peel the carrots and onions. Cut into pieces and fry in duck fat until golden brown. Add the port and reduce 50%. Add the stock and reduce again 50%. Season with black currant vinegar and salt when the sauce thickens slightly. Bring to a boil again, add grated ginger and the black currant leaves. Allow to infuse until serving.

 

Fennel smoked blackcurrant jam

  • 300 g             Black currants
  • 100 ml           Water
  • 60 g               Sugar
  • 15 g               Pectin
  • 2 pinches       Agar agar
  • 1 pinch           Fennel seed
    Boil all ingredients except for the fennel seed for 5 minutes while stirring. Mix to obtain a smooth cream and season with salt. Smoke the cream with a smoking gun stuffed with fennel seed.

 

Kale

  • 400 g             Kale
  • 50 g               Butter Arla®
  • –                     Black currant powder

Remove the stems from the kale and tear the leaves into smaller pieces. Melt the butter, add it to the kale and season with salt. Spread the kale onto trays and dry in the oven at 110°C for 30 minutes. Add the black currant powder before serving.

Onions pickled with Seville orange

  • 2                    Banana shallots
  • 1 dl                Pickling liquid with Seville orange

Peel the shallots carefully and slice into ½ cm slices. Vacuum seal with the pickling liquid.

Beets with chewy cherries, malt and pistachio crumble, cream cheese, Beurre Noisette

Serves 10 as a starter

Beets

  • 8                    Medium sized red beets
  • –                     Vegetable oil
  • –                     Coarse salt
  • 2                    Beets for juice
  • 0,5 bottle       Cherry beer
  • 2 tbsp            Beetroot vinegar

Rub the beets with oil and salt. Bake 5 hours at 160°C. Allow the beets to rest 30 mins. Grate the raw beets in a juicer and mix the juice with beer and vinegar. Peel the baked beets and cut them into smaller pieces. Fry the pieces in a saucepan and glaze them with the juice.

Apple leather

  • 500 g              Apple
  • 3 g                 Long pepper
  • 2 sprig            Lemon thyme

Remove the core from the apples, cut the apples into pieces and fry them in a saucepan with long pepper until the apple caramelizes. Pluck the leaves from the thyme and add them. Mix to obtain a smooth cream and press the cream through a sieve. Spread the cream evenly onto a silicone sheet and dry in the oven at 100°C Cut out circles with a pastry cutter.

Brown butter emulsion

  • 100 g              Butter Arla®
  • 50 ml             Vegetable oil
  • 2                     Egg yolks
  • –                     Champagne vinegar
  • –                     Salt

Brown the butter and add the oil. Allow the butter to cool to room temperature. Combine egg yolks, vinegar and salt. Add the oil slowly while whisking until the cream thickens. Season with salt and pour into a piping bag.

Malt crumble

  • 20 g                Malt flour
  • 50 g                Ground almonds
  • 40 g                Wheat flour
  • 3 g                   Salt
  • 60 g                Butter
  • 1 msk             Honey

Combine all ingredients to a dough. Flatten it onto a silicone sheet and bake for 15 min in an oven at 150°C. Stir occasionally to obtain an even coloration.

Cream cheese

  • 200 g              Sour cream Arla®
  • 1 tsk               Salt
  • 30 g               Horseradish

Boil all ingredients together until the sour cream curdles. Press the cream cheese in a coffee filter and leave to drain until serving.

 

Garnish

  • 50 ml             Pistachios
  • 50 g                Cheese Almnäs tegel
  • 1 dl                Dried cherries (frozen cherries, dried overnight at 80°C)

Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle

Serves 10 as a starter or 4 as a main course

Pasta dough

  • 100 g             Durum wheat flour
  • 100 g             Wheat flour
  • 2                    Eggs
  • 1                     Egg yolk

Combine the dry ingredients. Add the eggs and knead to form a smooth dough. Let the dough rest for 15 minutes.

 

Duxelle

  • 200 g            Button mushrooms
  • 100 g             Porcini mushrooms
  • 1                     Shallot
  • 50 ml            White wine
  • 50 ml            Cream
  • 50 g              Wrångebäck cheese

Chop the mushrooms and onions finely. Fry on medium heat in oil. Add the wine and fry until the wine has evaporated. Add the cream and let it thicken. Grate the cheese and season the duxelle with salt and pepper. Place the mixture in a piping bag.

 

Mushroom tortellini

  • Pasta dough
  • Duxelle
  • 1 sprig           Sage
  • 2 cloves         Garlic
  • 50 g               Butter

Roll the dough through the pasta machine to obtain thin sheets. Cut out circles and add a dollop of filling onto each circle. Fold into tortellini as instructed by your chef. Melt the butter in a pan with crushed garlic and sage. Boil the pasta for 2 minutes in salted water, then toss the pasta in the sage butter with a little pasta water.

 

Crispy Jerusalem artichoke

  • 10                  Jerusalem artichokes
  • 300 ml           Rapeseed oil
  • 20 g               Chives

Cook the Jerusalem artichokes in the oil until they are soft. Allow to cool before cutting them lengthwise. Deep fry the pieces in oil just before serving, season with salt and finely chopped chives.

 

Mushroom broth

  • 400 g             Button mushrooms
  • 6 g                 Salt
  • 2 tbsp            Truffle juice
  • 50 g               Butter
  • –                     Champagne vinegar
  • 300 ml          Water

Crush the mushrooms by hand. Season with salt and stir. Leave for 12 hours in room temperature. Vacuum seal the mushrooms with the water and bake in a steam oven at 85°C for 20 minutes, or simmer gently in a saucepan. Strain the broth and bring it to a boil. Add the truffle juice. Incorporate the butter using a hand blender. Season with vinegar and salt.

Garnish

  • 2                    Jerusalem artichokes
  • 5 g                 Truffle
  • 50 ml             Salted pickling liquid
  • 1 box             Danish cress

Wash the Jerusalem artichokes and slice them thinly using a mandolin. Pickle for minimum 30 minutes. Garnish the plates with grated truffle and Danish cress.

Butter-baked cusk with salsify, oyster beurre blanc and green herb purée

Serves 10 as a starter or 4 as a main course

Salsify

  • 400 g             Salsify
  • 100 g             Butter
  • 2 tbsp            Quince juice
  • 2 tbsp            Swedish pea soy sauce
  • 2 tbsp            Swedish fish sauce
  • 30 g               Dulse alga

Peel and wash the salsify. Cut the stems into 15 cm pieces and place them in cold water. Melt the butter and add the quince juice, soy sauce and fish sauce. Chop the algae and add them to the butter. Combine all ingredients in a vacuum bag, seal and bake for 35 minutes in a steam oven or Bain Marie at 85°C. Remove the butter (keep it for the fish) and grill the salsify with a blowtorch just before serving.

Dulse-baked cusk

  • 1,5 kg            Cusk fish
  • Butter from the Salsify

Fillet the cusk. Portion the fillets and salt lightly. Pour the salsify butter onto an oven tray and place the fish in the butter. Brush the cusk with the butter and bake in an oven at 80 °C to a core temperature of 45 °C.

 

Herb purée

  • 3                    Shallots
  • 250 g             Parsley
  • 250 g             Water cress
  • 250 g             Spinach

Peel the shallots and slice them thinly. Pluck the parsley leaves and remove the stems from the cress. Fry the shallots gently in a large pot, add the greens and keep frying until they wilt but without losing the green colour. Place the mixture in a blender with a little bit of cold water and mix to obtain a smooth green purée. Season with salt before serving.

Beurre blanc

  • 1                    Shallots
  • 100 ml           Water
  • 150 g             Butter Arla® (cold)
  • 3                    Oysters
  • 50 g               Trout roe
  • Champagne vinegar

Chop the shallots finely. Fry them gently with rapeseed oil in a saucepan. Add water and cook until it’s evaporated. Cut the butter into cubes and add to the onions in small batches using a hand blender with the pan on low heat. Keep mixing while adding the oysters. Before serving, add the trout roe and season with champagne vinegar and salt.

 

Pickled fennel and jalapeño oil

  • 2                    Fennel
  • 100 ml           Champagne vinegar
  • 100 ml           Sugar
  • 2 tbsp            Salt
  • 2                    Jalapeño peppers
  • 200 ml           Rapeseed oil

Cut the fennel into small pieces. Bring the vinegar to a boil with sugar and salt; pour the hot liquid over the fennel. Strain the fennel just before serving. Chop the jalapeño and mix it with the oil in a blender until the oil turns green. Strain the oil and keep it in a squeeze bottle until serving.

Agnolotti with potato, baked egg yolk, sage foam and crispy potato

Serves 10 as a starter or 4 as a main course

Potato filling

  • 1,5 (600 g)     Large potatoes
  • 90 g               Goat cheese from Oviken
  • 1                    Egg yolk
  • 5 g                 Salt

Bake the potatoes at 200°C to a core temp of 98°C. Scoop out the potato with a spoon and keep the skins for the broth. Pass the potato mass through a fine sieve. Grate the cheese. Combine all ingredients and season with salt. Transfer the mass to a piping bag.

Agnolotti

  • 250 g             Pasta dough
  • –                     Stalks from the sage
  • 1                     Garlic clove
  • 50 g               Butter

Roll out the dough using a pasta roller (steps 7-1). Cut the dough into squares, and pipe the filling onto the pasta sheets. Roll into agnolotti – cylinders and press the ends to close.

Before serving: Boil the agnolotti for 2 minutes. Fry sage and garlic in the butter and add a few spoonfuls of pasta water. Toss the pasta in the butter.

Baked and smoked egg yolk

  • 5                    Eggs

Bake the eggs for 1h in a circulator at 67°C. Take out the yolks (keep the whites for the foam). Whisk the yolks and season with salt. Smoke the cream with a smoking gun, transfer it to a piping bag and keep it cold. If you don’t have access to a circulator, you can boil your eggs for about 6 minutes instead, and if you don’t have access to a smoking gun, the cream does not need to be smoked.

Sage foam

  • 250 g             Butter
  • –                     Whites from the baked eggs
  • 1                    Egg
  • 5                    Sprigs of sage
  • 5                    Sprigs of chervil
  • –                    Champagne vinegar

Brown the butter and pluck the herbs. Let the herbs infuse 5 minutes in the butter. Mix in a blender and strain the mixture. Run the butter in the blender with the whole egg and the eggwhites. Season with salt and Champagne vinegar. Pour the cream into a siphon and load it with 2 gas cartridges. Cook in a water bath at 60°C. If you don’t have access to a siphon, you can leave out the eggs and serve the butter as a sauce.

Potato broth

  • –                    Skins from the baked potatoes
  • 0,5 l               Water
  • 2 g                 Salt

Vacuum seal the potato skins with water and salt. Steam 30 minutes at 100°C. Strain the broth and reduce it. Serve it in a jar with herbs and potato skins as garnish. If you don’t have access to a steam oven you can simmer the broth in a saucepan for the same amount of time.

Crispy potato

  • 1                    Large potato

Peel and wash the potato. Rinse it to remove the starch and leave it a few minutes in water. Dry the potato with paper and deep fry it in batches. Drain on paper.

Garnish

  • 5                    Sprigs of sage
  • 5                    Sprigs of chervil
  • 50 g               Dura goats cheese

Pluck and fry the leaves of the sage. Drain on paper. Pluck the chervil and place in cold water. Before serving, grate the cheese over the plates.

AVEQIA RECIPE

Johan Backéus deep fried Potato nests

Serves 4 (2-3 pcs per guest)

Potato balls

  • 4 Large baking potatoes
  • 1 l Cooking oil

Peel the potatoes and shred them finely, making long ribbons if you can. If you have a spiralizer we recommend you use this. Wash the potato ribbons, making sure the starch in the potatoes has been rinsed out. Arrange the ribbons in a tea-egg and deep fry in oil at 140°C until golden.

Place the fried potato nests on kitchen paper to drain and season with salt.

These are perfect to serve with bleak roe, sour cream, red onion and dill, or as an accompaniment with any dish where you would have served fries. These potato nests are a bit more festive and playful on the plate.

AVEQIA Höstmeny - Kantarell, Jordärtskocka

AVEQIA RECIPE

Jerusalem artichoke with chanterelles, bleak roe and mushroom consommé

Serves 8 as a starter or  4 as a main course

Jerusalem artichoke purée

  • 300 g             Jerusalem artichoke
  • 20 g               Butter Arla®
  • 150 ml           Cream Arla®

Peel the artichoke and cook it in cream until soft. Strain and mix in a blender with the butter to obtain a smooth purée. Add salt to taste.                                                  

Potato and artichoke crisps

  • 150 g             Almond potato
  • 150 g             Jerusalem artichoke

Slice the potato and artichoke thinly using a mandolin. Rinse the slices under cold water to remove the starch. Tap dry with paper and deep fry at 160°C until golden brown and crispy. Place the crisps on a tray with dry paper and add salt to taste.

Chanterelles and sourdough croutons

  • 150 g             Chanterelles
  • 100 g             Sourdough bread
  • 100 g             Butter Arla®
  • 3 sprigs          Thyme
  • 1                    Garlic clove

Clean the chanterelles and tear the bread into small pieces. Before serving, fry the mushrooms in butter, thyme and garlic. Add salt and pepper to taste. Keep the butter and use it for frying the bread.

Mushroom consommé

  •  1 kg               Button mushrooms
  • 1 l                  Water
  • 13 g               Salt
  • 3                    Dried shiitake
  • 3 sprigs          Thyme

Chop and crush the mushrooms and put hem in a mixing bowl with salt. Leave for 1 h and add the water. Seal in a vacuum bag and cook for 14 h in a steam oven at 72°C. Strain the broth into a saucepan and heat it. Before serving: Strain the again through a coffe filter with the thyme. If you are cooking without steam oven or vacuum bag, you can cook your consommé in a sauce pan. Double the amount of water in the recipe and let it reduce by half.

 

Garnish

  •  50 g               Bleak roe
  • 30 leaves       Indian cress
  •                       Spruce and vinegar spray

Put the roe in a piping bag. Pluck the cress and place the leaves on wet paper. Before serving, spray the leaves with the spruce/vinegar mixture.

Kantareller med majskrokett och sotad, picklad lök på flatbröd

AVEQIA RECIPE

Chanterelles with corn croquettes and pickled onion on a grilled flat bread

Serves 10 as a starter

Flat bread

  • 300 g              Rye flour
  • 200 g              Wheat flour
  • 1 tsp               Salt
  • 1 tbsp             Sugar
  • 1 tbsp             Vegetable oil
  • 350 g              Water

Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to form a dough, adding more flour if needed. Cool the dough and roll it out thinly (until no 5 if using a pasta roller). Cut out circles with a pastry cutter.

Corn croquettes

  • 350 g              Almond potato (300 g peeled)
  • 3                    Corn cobs
  • 2                    Shallots (large)
  • 1                    Garlic cloves
  • 100 g              Butter Arla®
  • 50 g                Flour
  • 200 ml            Milk Arla®
  • 200 ml            Cream Arla®
  • 1                    Egg
    Breading
  • 120 g              Wheat flour
  • 2                    Egg
  • 75 g                Panko

Boil the potatoes. Grill the corn and cut them off of the cobs. Chop the onion and garlic and fry gently in butter. Incorporate the flour. Add the milk and cream gradually and whisk to obtain a smooth cream. Add the corn and simmer on medium heat until the cream thickens. Press the potatoes through a sieve and add them to the cream. Incorporate the egg and season with salt and pepper. Let the mixture cool. Roll the mixture into small balls. Bread them in wheat flour, then egg and finally in panko crumbs. Keep them cool and fry in oil just before serving. 

Emulsion

  • 2                    Egg yolks
  • 1 tbsp             Dijon mustard
  • 1 tsp               Champagne vinegar
  • –                     Salt
  • 200 ml            Mushroom oil (bake 50/50 mushroom and oil at72°C over night.)

Mix the egg yolk with Dijon mustard, vinegar and salt. Add the mushroom oil while whisking until the emulsion thickens. Season with salt.

Charred, pickled onion

  • 7                    Pickling onions
  • 100 ml            Champagne vinegar
  • 100 ml            Sugar

Peel the onions, divide them lengthwise and place them on a tray. Burn the onions with a blowtorch. Bring the vinegar and sugar to a boil and vacuum pack the onions with the liquid.

Chanterelles

  • 400 g              Chanterelles
  • 50 g                Butter Arla®
  • 3                    Shallots
  • 50 g                Chives
  • 1 box             Danish cress
  • 1 bunch          Indian cress

Fry the chanterelles in oil. Add chopped shallots and butter and fry until golden brown. Season with salt and add finely cut chives and Danish cress. Pluck the Indian cress, cover the leaves wit wet paper and keep them for garnish.

Kolgrillat lamm på spett med ramslök, tomat och mandel

AVEQIA RECIPE

Chargrilled lamb kebabs with ramson, tomato and almonds

Serves 8 as a starter or 4 as a main course

Chargrilled lamb kebabs with ramsons, tomato and almonds

Lamb kebabs

  • 1 kg        Lamb steak
  • 4 tbsp    Spice rub*
  • 1 bulb     Garlic

Trim the meat and cut into smaller pieces. Mix all the dry spices together with the crushed garlic and put in a vacuum bag together with the lamb and seal. Cook the lamb in a circulator at 57°C for 45 minutes. Prior to serving: Grill the lamb and season with salt and pepper

Ramson Foam

  • 300 g    Butter Arla®
  • 25 g      Chervil
  • 30 g      Ramson
  • ½           Lemon
  • 2           Egg yolks
  • 50 g     Double Cream Arla®
  • –           Champagne vinegar

Melt the butter and mix with herbs in a blender. Reduce the cream and allow to cool, mix the cream with the egg yolks and carefully pour the butter into the egg mixture whilst mixing, season with salt, lemon and champagne vinegar. Pour the mixture into a siphon, load with 2 cartridges and keep warm in a 55°C oven until serving.

Grated tomato and almond

  • 3           Tomatoes
  • 50 g     Spanish Almonds

Cut the tomatoes in half and grate them onto a tray; season with salt, pepper and sugar. Pour tomatoes into a sieve and let the liquid drain off (saving the liquid for the beans). Chop the almonds coarsely.

Buttery Cannellini bean

  • 75 g       Cannellini beans
  • 1             Lemon
  • 100 ml   Tomato Water
  • 100 ml   Olive oil
  • 50 g       Butter Arla®
  • 1             Bay leaf
  • ½           White onion

Cook the beans in water with the onion until you achieve a good texture (soft, but al dente). Cut the lemons in half and grill them hard, then squeeze the juice out of them and mix with the tomato water and olive oil.

When serving; heat the tomato water with the bay leaf, mix in the butter, season with salt and pepper, finally adding the beans.

Garnish

  • 75 g       Sourdough Bread
  • 100 g     Feta Cheese
  • 3            Gem Lettuce
  • 50 ml    Habañero oil
  • 10          Spring onion

Tear the bread into smaller pieces and fry well in oil and salt. Cut the feta cheese into smaller pieces. Put the gem lettuce in a vacuum bag with habañero oil and seal.

Prior to serving: Take the lettuce out of the bag and season with salt, pepper and sherry vinegar. Char the spring onions with a gas burner.

AVEQIA RECIPE

Artichoke mania

Grilled artichoke

Is it possible to grill artichokes? Of course you can, and they work beautifully as either a main course or as a side dish.

  • 4 Artichokes
  • 1 bunch Parsley
  • 1 tbsp Salt
  • 2 tbsp Olive oil
  • 1 Lemon
  • Pepper

Place the artichokes in cold water and start your grill/light up your barbecue.
Rinse the artichokes and season with salt, pepper, olive oil and the juice from half the lemon.

Grill your artichokes whole on a medium heat for 25 minutes or until the petals come loose if you pull them gently. Halve the artichokes and scoop the beards out. Serve with chopped parsley, lemon juice and a nice olive oil. These artichokes are great as a main course or as a side dish with cured ham or barbecued meat.

Artichoke crudité

An unexpected but really nice salad of raw shaved artichoke seasoned with lemon, salt and olive oil.

  • 1 Artichoke
  • 1 tbsp Olive oil
  • Juice from 1/2 lemon
  • Salt

Peel the artichoke stem and remove all hard outer parts (trim the crown). Cut the top off and split the artichoke lenghtwise. Place in iced water for at least one hour. Shave the artichoke finely on a mandolin and season with lemon juice, olive oil and salt. Serve immediately.

Carciofi alla Giudia

This time of year in the jewish quarter around Portico di Ottavia in Roma they serve a real delicacy; Carciofi alla Giudia (jewish artichokes). These artichokes are wonderful as antipasti or appetisers with a nice drink.

  • 1 Lemon
  • 8 Baby artichokes babykronärtskockor (Carciofini)
  • Neutral oil for deep frying (Sunflower oil, Corn oil or Rapeseed oil)
  • Salt

Peel and trim all the rough outer parts and the beards from the artichokes. Place the cleaned artichokes in iced water with a little lemon juice, ideally covered with a kitchen towel so no artichokes pop up over the water surface (this makes them lose their green colour).

Heat the oil to about 120 degrees, cook the artichokes slowly in the oil until they are soft all the way through (this takes about 10 – 15 minutes). Lift the artichokes out with a slotted spoon and drain on paper.

Heat the oil to 180 degrees and deep fry the artichokes a second time until they are crispy and golden.

Serve immediately with lemon juice and salt.

AVEQIA RECIPE

Celeriac with winter truffle, brown butter and hazelnuts

Serves 10 as a starter

Baked celeriac

  • 1                    Large celeriac
  • –                     Salt

Remove the root part of the celeriac. Rub the celeriac with oil and salt. Stick a thermometer into the center of the celeriac and bake at 180°C until a core temperature of 90°C (about 1 ½-depending on the size). Remove the peel with a knife and cut the celeriac into small irregular pieces (3-5 per person) Keep the remaining pieces and the peel for the purée and the broth.

 

Celeriac purée

  • 300 g             Butter
  • –                     Remaining pieces of the celeriac
  • –                     Salt
  • –                     Water

Brown the butter. Add the pieces of celeriac and simmer for 5 minutes. Drain the celeriac and mix in a blender with some of the brown butter and a small amount of water. Keep the rest of the butter for the sauce. Season the purée with salt and pour it into a piping bag.

 

Celeriac broth

  • –                     Peels from the celeriac
  • 2 g                 Salt
  • 0,4 l               Water

Vacuum seal the celeriac with the water and the salt . Cook in a steam oven at 100°C for 20 minutes. Strain the broth and reduce it. (If you don’t have access to a steam oven you can let the broth simmer in a sauce pan instead.

 

Butter sauce with truffle

  • 0,5 l               Whey
  • –                     Brown butter
  • 1 tbsp            Truffle juice
  • 30 g               Apple purée Granny Smith

Reduce the whey until 10% remains. Add the remaining butter from the celeriac and the truffle juice. Add apple purée, celeriac broth and salt to taste.

 

Garnish

  • 150 g             White Shimeji mushroom
  • 1                    Granny Smith apple
  • 50 g               Hazelnuts from Piedmont
  • 1 box             Danish cress
  • –                     Winter truffle

Marinate the mushrooms in some olive oil and flash them quickly with a blowtorch. Season with salt an split the mushrooms lengthwise. Just before serving, slice the apple thinly on a mandoline and cut out small circles (ø 2,5cm). Roast the hazelnuts and crush them with a knife. Cut the cress and grate the truffle over the plates.

AVEQIA RECIPE

White asparagus with crispy egg, buttered asparagus broth and pistachios

Serves 10 as a starter

Asparagus cooked sous-vide

  • 11                  White asparagus
  • 1                    Lemongrass stalk
  • 4                    Sprigs lemon thyme
  • 10 g               White miso
  • 50 g               Butter Arla®
  • 20 g               Olive oil

Peel the asparagus thoroughly and keep the skin for the broth. Place the asparagus in a vacuum bag. Crush the lemongrass and add it along with the other ingredients to the vacuum bag. Bake for 30 minutes in a water bath (sous-vide) or steam oven at 70°C. Cut the bag open and cut the asparagus as instructed by the chef. Keep the liquid for the broth. If you do not have access to a sous-vide machine you can simmer the asparagus in a pan instead.

 

Buttered asparagus broth

  • –                     Skin from the aspargus
  • 1                    Asparagus
  • 2                    Lemongrass stalks
  • 500 g             Water
  • 50 g               White wine
  • 20 g               Rice vinegar
  • 25 g               Sugar
  • 10 g               Salt
  • ½                   Lemon
  • 20 g               White miso
  • 100 g             Butter Arla®

Roast the asparagus skin in an oven at 170°C until golden brown. Cut the asparagus into smaller pieces. Crush and chop the lemongrass. Fry the lemongrass and the asparagus in oil without any coloration. Add the remaining ingredients and the roasted asparagus skins. Simmer for 15 min and strain the broth. Incorporate the butter with a hand blender before serving. Season with salt.

 

Crispy egg

  • 10                  Small size eggs
  • 2                    Eggs
  • 100 ml           Flour
  • 100 ml           Panko

Boil the eggs for 6 minutes. Chill in cold water. Peel the eggs and bread them first in flour, then in egg and finally in panko. Keep in the fridge until just before serving. Deep fry the egg, plate up and serve.

                                                          

Garnish

  • 2                    White asparagus
  • 20 g               Pistachio nuts
  • ½ box            Red water cress
  • ¼ box            Pea shoots
  • 5 sprigs          Chervil

Slice the asparagus thinly using a mandoline. Roast the pistachios in the oven at 170°C and chop them roughly. Pluck the herbs and place them on wet paper.

AVEQIA RECIPE

White asparagus with two sauces

Serves 2

White asparagus

White asparagus is one of the real signs of spring and definitely one of the most welcome! Here are our best tips for cooking them to perfection.

Basic recipe – white asparagus

  • 6 asparagus spears, extra thick – AAA
  • 10 g salt
  • 30 g sugar
  • 15 g butter
  • 1/4 lemon
  • 250 ml water

Peel the asparagus carefully with a potato peeler – it’s important that you remove all the skin. The asparagus is delicate, so lay it down on your chopping board, holding it gently by the tip whilst you peel it (the tip does not require peeling). Trim approximately 3 cm off the ends (these are often dry and wooden). Mix sugar, salt, butter, water and the lemon juice in a vaccuum bag.  Add the asparagus and seal the bag. Cook sous-vide or in a steam oven until the asparagus is cooked, but still crunchy; approximately 30 minutes at 85°C. If you do not have a steam oven or sous-vide, mix the ingredients in a wide, shallow saucepan. Add the asparagus and heat gently (do not boil!) allowing the asparagus to cook for approximately 30 minutes.

Serve your asparagus warm or cold – here we’ve shared two classical sauce recipes that work really well with your perfectly cooked asparagus.

Lemon mayonnaise – perfect with cold asparagus

  • 1 Egg yolk
  • 1 tsp Dijon
  • 1 tsp Lemon juice
  • 200 ml Cooking oil
Whisk the egg yolk with the mustard and lemon juice in a bowl. Add the oil in a think stream whilst whisking continually. Season with salt, and adjust with more mustard and lemon juice if needed. Transferring the mayo to a piping bag it makes it easy to create a beautiful plate with little dabs of mayo in between asparagus pieces. Decorate with vendace roe and cress!

Hollandaise – a classic with asparagus

  • 200 g Butter
  • 3 Egg yolks
  • 3 tbsp Water
  • 1/2 Lemon
Melt the butter slowly and keep it warm at approximately 50°C. Bring a small saucepan of water to the boil, then reduce the heat until the water is simmering. Whisk egg yolks and water frothy in a stainless steel bowl. Place the bowl over the simmering water and whisk for a few minutes until the mixture has thickened somewhat. Add the butter slowly whilst whisking; but avoid adding the water that forms under the melted butter. Season with lemon and salt. Serve immediately!
Enjoy!!
Laga Mat I Grupp,Rökbakad vit sparris med äggcreme,Recept - Aveqia

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