Osso Buco with Risotto Milanese

Osso Buco with Risotto Milanese

It’s been way to long since my last post.. “Real Life” commitments have kept me from posting, but not from cooking! This is not exactly a simple dish, but take your time and something magical will come out of it 馃檪

Osso Buco

  • Pieces of osso buco (veal shank)
  • Leaks
  • Garlic
  • Carrot
  • Flour
  • Red聽wine ( a lot!)
  • Water or stock
  • Canned tomatoes
  • Thyme

Season the osso buco with salt and pepper, turn in flour and brown on each side. Remove the meat and fry the veg. for a couple of minutes. Return the meat, drench in red wine, stock and the tomatoes. Add the Thyme, place under a lid and let it simmer for about 2 hours.

Risotto Milanese

  • Risotto rice
  • Onion
  • Garlic
  • Celery
  • Red聽wine
  • Chicken or vegetable stock
  • Saffron
  • Parmesan聽聽(best you can afford)
  • Butter

Infuse the saffron in some of the stock. Chop and fry the celery, onion and garlic for a couple of minutes. Increase the heat and add the rice. Stir until the rice is translucent. Add the wine and cock until reduced. Under constant stirring ad the stock ladle by ladle until the rice is al dente.聽Finally add the saffron, 聽grated parmesan and butter.

Serve with grated聽lemon zest, thyme and small cubes of fresh apple to give some acidity and balance to the dish.

Enjoy!

Fresh Pasta & Venison Ragout

Fresh Pasta & Venison Ragout

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

 

Spanish Chicken

“Spanish Chicken” with pimientos de Padr贸n

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

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

Recipe

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

Let the R枚mertopf sit in water for about 15 minutes.

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

Cut the potatoes and chorizo in similar size chunks and place in the bottom of the R枚mertopf. 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聽frying pan聽as hot as it will go, add oil and quickly fry the聽Pimientos de padr贸n. Season with sea salt.

 

Enjoy!

 

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Pork roast stuffed with Sage and Cherry Peppers

Just the other day I had my whole family over for dinner (almost). I thought I鈥檇 serve them a new twist on a typical Danish pork roast. As summer is approaching fast, I opted for an Italian inspired roast, stuffed with Sage and hot cherry peppers.聽I served it with creamy polenta and a homemade stock based reduction sauce.

Recipe

  • loin of pork
  • Mustard
  • Sage
  • Hot Cherry Peppers (marinated in vinegar)
  • Salt&Pepper
  • String

Start by scoring the skin of the pork (not including the skin) in 陆 – 1 cm intervals. Create a cavity for the stuffing by cutting the meat lengthwise as depicted above. Bruch a thin layer of mustard into the cavity, season with salt & pepper. Lay down a layer of sage leaves and a row of the cherry peppers. Close the cavity and tie the roast together with a string.聽 Season the outside of the roast with salt & pepper. Place the roast, skin side up into the oven and roast until the core temperature is about 75 degrees C. Finish on grill to create the perfect crackling.

ENJOY!

Pheasant with creamy polenta, confit tomatoes and crispy parma ham

Pheasant with creamy polenta, confit tomatoes and crispy parma ham

New year dinner, course 2: 聽I was lucky enough to have a college at work that was able to supply me with pheasants straight from their latest hunting trip (thanks Henrik!). So I jumped at the opportunity and made this great “little”聽dish.

Crispy parma ham

  • Best dried ham you can get

Place on a baking sheet and dry in a oven until crisp. Leave to cool and crumble.

Confit tomatos

  • Cherry tomatoes
  • Chopped Onion
  • Garlic
  • Thyme
  • Balsamic vinegar
  • Salt & pepper
  • Caster sugar
  • Olive oil

Half the tomatoes. Chop the onion, garlic and thyme and place on everything on a baking sheet, season with salt, pepper, sugar, balsamic vinegar and olive oil. Mix and place in a oven for about 6 hours at 100 掳C聽.

Pheasant reduction sauce

  • Peasant carcass
  • Onion
  • Carrots
  • Garlic
  • Sage
  • Bay leaves
  • Red wine
  • Mustard
  • Vinegar
  • Sugar
  • Butter
  • Salt & pepper

Preheat a big pot, add oil and the Peasant carcass fry for a couple of minutes then add the chopped vegetables. Fry for a couple of minutes more then Red whine and water to cover. Cover the pan with a lid and cook for about 1-2 hours. After cooking, civ the broth and reduce to about 1/3. Season with mustard, vinegar, sugar, salt & pepper. Just before serving whisk in butter.

Creamy polenta

  • Polenta
  • Water
  • Parmesan Cheese
  • Butter
  • Cream
  • Salt & Pepper

Heat salted water, whisk in the polenta and cook for about 30 min. add butter, cream and parmesan cheese, season with pepper.

Pheasant breasts & assembly

  • Peasant (1/2 breast pr. person)
  • Oil
  • Butter

Cut the breasts from the bird and set aside. preheat a pan, ad half and half butter and oil to the pan. Cook the peasant breasts聽for about 3-4 minutes on each side depending on their size. Baste the breasts throughout the cooking process. Peasant quickly becomes very dry, so be careful not to overcook them.

Cut the breast at an angle into 2 pieces. Arrange side by side with the polenta in the middle of the dish. Pour over some of the sauce, add the crispy parma ham on top of the bird. Finally arrange the tomatoes around the plate.

ENJOY !

Langoustine bisque with monkfish and chervil

Langoustine bisque with monkfish and chervil

New year dinner, course 1: 聽This is a lovely starter, the langoustine bisque is powerful and creamy while the monkfish is sweet and firm textured. This is also a great way to use your leftover langoustine shells from this dish, Grilled langoustine

Langoustine bisque

  • Langoustine shells
  • Onion
  • Garlic
  • Thyme
  • White wine
  • Paprika
  • Tomato paste
  • Cognac
  • Double cream
  • Salt & pepper

Preheat a big pot, add oil and langoustine shells and fry for a couple of minutes. add the tomato pate, then add the cognac and flambe. When the flames have gone add the onion, garlic, thyme and paprika and fry for another couple of minutes. now add the white wine and water to cover the shells and let it simmer for about 30 – 45 minutes, removing any gathering froth form the top. Strain the soup and let it reduce by about 1/3. Finally add double cream and season with salt and pepper

Monkfish & Assembly

  • Monkfish
  • Butter
  • Lime juice
  • Chervil

Remove the skin from the monkfish and cut into portion pieces. Season with salt and pepper and fry in butter for a couple of minutes on each side, basting the fish with the cooking juices. Take off the heat and drizzle with lime juice.

Place the monkfish piece in a plate, pour the langoustine around the fish and garnish with lots of chervil.

ENJOY !

Parma ham topped Scallops on cauliflower & jerusalem artichoke puree

Scallops on cauliflower & jerusalem artichoke puree topped with crispy parma ham, confit tomatoes and tarragon/hazelnut butter sauce

yaaaay, my longest food title yet 馃檪 I made this as a starter for our christmas dinner. As It was the only thing I was coocking for the evening, I had all the time in the world to create something a bit more complicated then usual. The dish focuses on different textures. From the silky smooth puree, the slightly firm scallops, to the crunchy dried parma ham and hazelnuts.

Crispy parma ham

  • Best dried ham you can get

Place on a baking sheet and dry in a oven until crisp. Leave to cool and crumble.

Confit tomatos

  • Cherry tomatoes
  • Chopped Onion
  • Garlic
  • Thyme
  • Balsamic vinegar
  • Salt & pepper
  • Caster sugar
  • Olive oil

Half the tomatoes. Chop the onion, garlic and thyme and place on everything on a baking sheet, season with salt, pepper, sugar, balsamic vinegar and olive oil. Mix and place in a oven for about 6 hours at 100 掳C聽.

Cauliflower & Jerusalem artichoke puree

  • Cauliflower
  • Jerusalem artichokes
  • Double cream
  • Butter
  • Salt & pepper
  • Nutmeg

Peel the jerusalem artichokes and chop into halves. Cut a equal quantity of cauliflower into small florets. Cover with water and add plenty of salt. Cook for about 10 min. Drain the water and cock for another 5 minutes with a small amount of double cream. Puree with a blender.

Add butter to a small frying pan, cook until golden brown.

Add the brown butter to the puree and season with salt, pepper and nutmeg.

Tarragon/hazelnut butter sauce

  • Butter
  • Tarragon vinegar
  • White vine
  • Fresh tarragon
  • Chopped Hazelnuts
  • Salt & pepper

Melt butter in a pan, add a small amount of tarragon vinegar. Add a splash of white vine. Finally add the tarragon and hazelnuts. Season with salt & pepper.

Scallops & Assembly

  • Nice Scallops
  • Salt & Pepper
  • Lime juice

Dry pad the scallops, season with salt and pepper and fry for a couple of minutes on each side. Take them off the heat and 聽drizzle聽them with lime juice.

Create 3 little islands of the puree, sit the scallops on top and crumble a bit of the crispy ham on each one. Scatter the tomatoes around the plate, and drizzle with the tarragon and hazelnut butter. Finally garnish with chervil.

ENJOY !

Pizza: parma ham, goat's cheese and parsley

DIY Pizza: parma ham, goat’s cheese and parsley

I am almost always in the mood for a lovely Pizza Pie.I must confess, I do buy more of them then I make my self, but when I do have the time, its always a pleasant acquaintance! This recipe is really just a template for what ever your like on your pizza, feel free to substitute the toppings with your favorite choices.

Pizza dough

  • Tipo 00 flour
  • water
  • Yeast
  • Salt
  • Olive oil

Crumble the yeast into the lukewarm water , add salt and olive oil. Add flour until you have a nice dough. Keep kneading for about 5-10 minutes. then set to rest for about 1 hour. After resting, separate into fist size pieces and rest again for about 30min. Roll out to a thin disk.

Tomato sauce

  • Tomatoes
  • Onion
  • Garlic
  • Thyme
  • Balsamic vinegar
  • Salt & pepper
  • Olive oil

Sweat of onions garlic and thyme, add the tomatoes and balsamic vinegar. fry for a couple of minutes. Season with salt, pepper and a god helping of olive oil. Blitz in a blender until smooth.

Toppings & assembly

  • Parma ham
  • Mozzarella
  • Goat’s cheese
  • Flat leaf parsley

Preheat the oven at full whack (if you have a pizza stone, now is the time to use it) 聽Roll out the dough, add a small layer of the tomato sauce. Add the toppings (Don’t overcrowd the pizza, or you will end up with a soggy crust.) Cook 聽for abut 10 min..

ENJOY !

Tournedos Rossini

Tournedos Rossini

Beef tenderloin with a pan fried slice of foie gras on top, this one is sure to impress your guests. On the side i served potatoes with home made b茅arnaise聽and a fresh salad.

Recipe

  • Whole beef tenderloin
  • Whole foie gras lobe
  • Chopped hazelnuts

Clean the tenderloin and cut into equally sized steaks, season with salt and pepper and聽pan fry medium-rare.

Cut the foie gras into slices and turn in the chopped hazelnuts, season with plenty of salt and pepper. 聽Pan fry until crisp on the outside.

Place the fried foie gras on top of the steak and serve.

ENJOY !