Fresh Pasta & Venison Ragout

Fresh Pasta & Venison Ragout

Venison is a nice departure from everyday meet. It’s unique flavor makes this dish. To cut though the rich ragout i made a fresh pasta filling with ricotta, parsley, mushrooms and lemon.

Recipe

  • Venison
  • Chorizo
  • Red vine
  • Onion
  • Garlic
  • Carrots
  • Tomato paste
  • Butter
  • Ricotta
  • Parsley
  • Button Mushrooms
  • Lemon (juice & zest)
  • Butter
  • Pasta (homemade or fresh lasagna plates as a substitute)

Cut the Venison and Chorizo into moth size pieces. Brown the meat in a heavy pan. Add onion, garlic and carrots (all diced) and fry for a couple of minutes. Add red vine (a lot), tomato paste and water to cover the meat. Simmer for about 1 hour. Remove the lid and reduce until the sauce sticks to the meat. Season and add cold diced butter

Dice and fry the muchrooms, add some garlic and butter. Add to the ricotta. Chop and add the parsley, season with salt, pepper and lemon (juice & zest)

Cut rings of pasta and cook for a couple of minutes. Build a tower of the pasta and ricotta filling. Put the ragout around the tower.

Serve and….

Enjoy!

 

SmokedSalmonCannelloni

Smoked Salmon Cannelloni with buttermilk/schnapps foam

Another quick starter, I just love… The airy, creamy filling (mascarpone and whipped cream) works perfectly with the smoked salmon. The buttermilk/schnapps foam just adds another twist. It’s the posh edition of the classic, smoked salmon and cream cheese, combo. Credits go to Bind, for the inspiration.

Recipe

  • Smoked salmon
  • Mascarpone
  • Whipped cream
  • Mixed fresh herbs (i used: dild and tarragon)
  • Buttermilk
  • Creme fraiche
  • Schnapps

Whip the mascarpone until silky smooth. Whip the cream and fold into the mascarpone (half/half). Chop the herbs and add them to the mix. Season with salt, pepper and lemon juice. Place a slice of salmon on a piece of cleanfilm, add some of the filling and roll it together tightly. Set to cool and firm up, in the fridge.

 

Combine 1 part buttermilk and 1 part creme fraiche. Add a small amount of schnapps, season with salt and pepper (the buttermilk will provide the acidity). Blitz it all together until you have a nice foam.

 

Serve and….

Enjoy!

 

My December Pork Chops

My December Pork Chops

Pork Chops in a mustard-cream sauce with all the vegetabels of the season..fennel, almonds, apples and jerusalem artichokes. Seasoned with parsley and tarragon

Recipe

  • Svinemørbrads medaljoner
  • Bacon
  • Sennep
  • Løg
  • Fennikel (kan undlades)
  • Fløde
  • Æble eddike
  • Frisk estragon
  • Æbler i små tern (kan udlades)
  • Mandler (kan udlades)

Smør medaljonerne ind i rigeligt med sennep, og vikkel et stykke bacon rundt om hvert stykke.

Lav en bund af halve løgringe (der skal mange løg til) og fennikel. Og sæt medaljonerne ovenpå.

Giv det hele en god omgang salt og peber og sæt i oven på ca. 200 grader, i ca. 20 min.  (til kødet begynder at få farve.)

Tilføj en god sjat fløde, eddike og mere sennep (det stærke koger væk), skru lidt ned for varmen og giv det ca.20 min mere.

Smag til (fløden sluger en del sennep og salt) og husk eddiken for at holde det friskt.

Drys med estragon og evt. æbletern og mandler

Enjoy!

 

Spanish Chicken

“Spanish Chicken” with pimientos de Padrón

I found some pimientos de padrón at the grocery store the other day, instantly taking me back to eating tapas in Barcelona..Inspired I created this spanish themed chicken recipe.

There is nothing worse than dry chicken.. the “trick”  is to use a Römertopf. It keeps the chicken succulent and moist, and it’s just plain simple to cook with..

Recipe

  • Best whole chicken you can find/afford
  • Whole Lemon
  • Pimentón picante (Hot Paprika)
  • Fennel seeds
  • White wine
  • Chorizo
  • Small potatoes
  • Pimientos de padrón (small green peppers)

Let the Römertopf sit in water for about 15 minutes.

Clean the chicken, rub it generously with pimentón an fennel seeds. Season with salt and pepper inside and out. Cut the lemon i half and stuff it into the chicken cavity.

Cut the potatoes and chorizo in similar size chunks and place in the bottom of the Römertopf. Place the chicken on top, pour over half a glass of white wine and put on the lid. Cook for about 1 1/2 hours at 200 degrees, depending on the size of the chicken.

Heat a frying pan as hot as it will go, add oil and quickly fry the Pimientos de padrón. Season with sea salt.

 

Enjoy!

 

Dumplings

Happy Birthday – Gyoza dumplings

Happy birthday Food By Munk!!

Well… time flies and the last year has been a blast! To celebrate here is a recipe for gyoza dumplings. I had my first taste of gyoza whilst visiting my sister in Japan, back in 2003. The most common filling is ground pork and cabbage, but i basically fill them with whatever i feel like on the day.

Recipe

  • Gyoza wrappers
  • Ground Pork
  • Cabbage
  • Onion
  • Ginger
  • Garlic
  • Soy sauce
  • rice vinegar
  • Sugar
  • Sesame oil

Finely chop the cabbage, onion, ginger and garlic. Combine with the ground pork, soy, rice vinegar, sugar and sesame oil.

Place a spoonful of the mixture in the middel of a gyoza wrapper, put water on the edge and wrap around to create a half circle. fold the edge to create creases (search youtube if in doubt).

Heat a pan with a small amount of oil. Add the dumplings and fry until golden brown. Add a small amount of water and cover the pan with a lid to steam the dumplings for a couple of minutes.

Mix equal parts soy and rice vinegar with some sugar and a couple dops of sesam oil to create a nice dipping sauce.

Serve with a bean sprout salad (I will get a recipe up some other day..).

Enjoy!

 

Moules au curry

Moules au curry

Many people are scared of eating mussels. This version has converted many of my friends into true believers! As an added bonus It’s fast and easy to make 🙂

Recipe

  • 1 kilo of fresh blue mussels
  • 1 garlic clove
  • 1 large onion
  • 1/4 Fennel
  • 1/4 bottle of white wine
  • curry powder
  • Cream
  • Salt & pepper

Start by thoroughly cleaning the mussels, discard any that are not closed (or don’t close if you tap them).

Chop the garlic, onion and fennel finely. Fry in a large pot together with a tablespoon of curry powder. Add the white whine.

Add the cleaned mussels and cover with a lid. Steam the mussels for about 3-5 minutes.

Strain out the broth and reduce for a couple of minutes, then add some cream and season with salt, pepper and some additional curry powder to taste.

Pour the broth back over the mussels and serve with bread…

ENJOY!

 

Duck on couscous

Duck on couscous

If you like duck, this one’s for you! Succulent duck with crispy skin on a moroccan inspired bed of couscous

Recipe

  • 1 large duck breast
  • 300 g. of couscous
  • 1/2 aubergine
  • garlic
  • 1 tomato
  • 1 small onion
  • fresh basil
  • white wine
  • Salt & pepper

Start by cutting the aubergine into discs, sprinkle with a lot of salt and place in a colander for about 30 minutes to draw out the moisture and bitternes. Rinse under water and squeeze out the excess water. Fry in olive oil with chopped garlic until golden brown. Leave to cool.

Cook the couscous, it should be fluffy and light. Chop the  aubergine, tomato, onion and basil and add to the couscous. Season with salt & pepper and some white wine.

Score the duck skin in a cross-hatch pattern, season with plenty of salt & pepper. Fry skin side down on medium heat for about 7-10 minutes. Turn as soon as the skin is nice and crisp, and cook for another 7-10 minutes. Let the meat rest for a couple of minutes before carving it lengthwise. The end result should be crispy skin with a pink center.

Serve with to strips of the duck on top of the couscous.

ENJOY!

 

Prawns with bassil aioli

Prawns with bassil aioli

Pure summer bliss..Buy the freshest prawns you can get from you local fishmonger, serve with aioli, bread and a refreshing glas of white wine.

Prawns with bassil aioli

Recipe

Aioli

  • 1-2 egg yolks (pasteurised)
  • 1 tsp. Mustard
  • quite a lot of olive oil
  • Lemon juice
  • Chopped garlic
  • Chopped bassil
  • Salt & Pepper

Whip egg yolks together with some mustard and chopped garlic. Keep whisking while slowly adding the oil. Eventually you will end up with a nice thick consistency. Thin it down with some lemon juice and season with basil, salt & pepper.

ENJOY!