Bun Cha – Grilled Pork Meatballs With Herbs and Rice Noodles

Back home after 3 weeks in Vietnam, with bags full of new food inspiration!  This dish is a staple of Hanoi’s Streetfood and i fell in love instantly. It’s simplistic, yet full of authentic asian flavor. Recipe

  • Ground Pork
  • Whole Eg
  • Shallot
  • Chopped Garlic
  • Chopped Chili
  • Fresh herbs: Coriander, Perilla, Mint
  • Leaf lettuce
  • Thin Rice Noodles
  • Scallions
  • Bean Sprouts
  • Fresh lime juice or Rice vinegar
  • Fish sauce
  • Sugar
  • Water

Steps coming soon…



Pan-fried flounder (skrubber) with a butter/capers sauce

Another danish summer classic. My friend Jacob bought the fish straight from the local fisherman the same morning.. I just added the butter 😉

The fish

  • 1 Frech caught flounder pr. person
  • 1 Egg
  • Milk
  • Breadcrumbs
  • Salt & Pepper

Clean the fish and season with salt & pepper. Dip in the milk/egg mixture, then the seasoned breadcrumbs. Fry on medium heat until crisp in 50:50 oil and butter.

The sauce

  • Butter
  • capers
  • lemon
  • Salt & Pepper

Melt the butter until brown. Add plenty of capers. Season with lemon, salt & pepper.

Serve with new potatoes and a fresh salad.



Cutlet (Krebinetter) with creamed veg and horseradish

Now this is real old school danish cooking, just like  my grandmother did it. It may be a old but its damn delicious!!


  • 50/50 ground beef and pork
  • Eggs
  • Milk
  • Panko breadcrumbs
  • Salt & Pepper

Combine the ground meet with the eggs. Season with salt & pepper and form into patties. Dip in the milk and seasoned breadcrumbs. Fry on medium heat until crispy.

The Veg

  • Butter
  • Flour
  • Milk
  • Carrots
  • Small potato’s
  • Fresh peas
  • Horseradish
  • Flatleaf parsley
  • Salt & Pepper

Start by precooking the carrots and potato’s in plenty of salt. Don’t overcook them!  Then create the bechamel: Melt the butter, add flour to create a roux. Slowly add milk until you have the right consistency. Add the veg to the bechamel and season.

Plate up, grate  horseradish and scatter some parsley over the plate.



Fish Cakes And Slaw

Nothing screams summer like a nice fish cake. My version includes cod, prawns and chorizo served on homemade slaw.

The Fish Cakes

  • Cod fillets
  • Prawns
  • Chorizo
  • Onion
  • Eggs
  • Flour (small amount)
  • Flatleaf parsley
  • Fennel seeds
  • Lemon zest and juice
  • Salt & Pepper

Cut everything into small pieces(but not so small you cant tell it’s actual fish). Beat together with the egs and some flour. Season with the  fennel seeds, lemon zest / juice and a large handfull of chopped parsley. Shape into nice big cakes and fry them gently in plenty of butter.


The Slaw

  • Homemade mayo (i will get the recipe up here someday)
  • Fine pickles
  • Oxheart cabbage
  • Fennel
  • Carrots
  • Spring onion
  • Lemon juice
  • Salt & Pepper

First create the base dressing by combining the mayo with the fine pickels (half / half), season with salt, pepper and lemon juice. Cut the veg into small strips and coat in the dressing.


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


  • 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




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.


  • 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..).



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


  • 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.



Meringue with red current berries

Else Marie’s meringue with red current berries

This is the perfect way to enjoy a quiet summer afternoon. Thank’s to my sister and Else Marie for the recipe and the cake 🙂

Meringue with red current berries



  • 4 egg whites
  • 1 tsp. vinegar
  • 250 g. sugar
  • 100 g. chopped almonds

Cream filling

  • 1/2 liter whipping cream
  • 300 g. red currents or other tart fruit


  • 100 g. White chocolate
  • berries left on the vine

Whip egg whites, vinegar & sugar for approx. 5 minutes – til thick & white. Mix in the nuts. Take baking pan w/ backing paper, draw 2 circles with a diameter of approx. 20 cm. , turn the paper & sprinckle with light flour. Spread egg whites in the circle. Bake for approx. 1 hour @ 150 (c). Turn off oven & let sit in the oven until cold.

Whip cream to a light foam and add the rinsed berries. Spread the filling on top of a meringue bottom, and place another meringue bottom on top.

Chop the chocolate, melt on low temperature in a bain marie, let it cool slightly. Drizzle on top from a hight.




Monkfish on choucroute with sage beurre blanc

Monkfish on choucroute with sage-riesling sauce

This alsatian inspired dish kickstarted my easter vacation. I found inspiration while visiting one of the best local restaurant near our family sommerhouse. If your in the neighborhood I can highly recommend it (restaurantbind)


  • Monkfish (or other firm textured fish)
  • Choucroute (you can make it yourself, but in this case I used a pree made  Sauerkraut)
  • Speck (cured ham)
  • Riesling
  • Vermouth
  • Butter
  • Shallot
  • Vegetable og fish stock
  • Sage

Fry a couple of speck pieces until crisp, set aside.

Heat the choucroute in a pan with a bit of water and vermouth.

Chop shallots and sage and fry in a little bit of oil. Add Vermouth and  stock, reduce until completely evaporated. Add Riesling, blend with a hand mixer. Finish the sauce with knobs of butter.

Season the monkfish with salt and pepper and fry in a pan, basting regularly.

Place the choucroute in the center of the plate, place the fish on top finishing of with a crispy piece of speck and a twig of thyme. Pour the sauce all around the dish.