Goat Cheese / Parma Ham Stick’s

Another quick snack inspired by the local¬†Sticks‘n’Sushi.. They are super easy to make! Just cheese, ham and a stick ūüôā


  • Goat Cheese
  • Parma Ham
  • Wooden sticks (cut in half)

Roll a thin slice of parma ham around a piece of cheese, and fry til the parma ham is golden and the cheese is just starting to melt. Plug a stick in each one (this is much easier aften you fried them, and allows for more cheesy snacks  in the pan at once)


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: ¬†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”¬†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 ¬įC¬†.

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 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.


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) ¬†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 ¬†for abut 10 min..