1. Skagen prawns in ramsons-mango salsa
Serves: 4
Ingredients:
500g cooked shelled prawns (preferably Skagen prawns, which are North Sea prawns, or deep-water prawns, but other prawns will work too)
1 very ripe mango
1 red chilli
50ml cold-pressed canola oil
Juice of half a red grapefruit
4 tbsp Jacobsen Velvet Ale (or a similar ale)
1 bunch finely chopped ramsons (chives would work)
Method:
1. Peel and wash all ingredients. Loosely mix everything except the prawns and ramsons.
2. Chop the ramsons and mix into the other ingredients together with the prawns.
3. Divide into serving bowls and refrigerate until serving.
4. Serve the dish ice-cold with a glass of cold Velvet Ale. Cheers and bon appétit!
2. Salmon Pastrami
Ingredients:
450g Norwegian salmon (although Scottish will work)
130g salt
70g sugar
15g coarsely ground black pepper
15g coarsely ground fennel seed
15g coarsely ground mustard seed
15g coarsely ground coriander seed
Method:
1. Marinate salmon in salt and sugar mixture for 20 minutes. Wash off the salt and sugar mixture with cold water.
2. Roll the salmon and wrap three times in plastic wrap so that it is wrapped solid.
3. Poach the salmon at 60 degrees for 20 minutes.
4. Unwrap the salmon and sprinkle on the remaining ingredients.
3. Spiced, salt-cured pork with onion purée, apple vinaigrette and crumble of malt and crackling
Serves: starter for four people or appetizer for eight to ten
Pork belly:
½ kg pork belly without bones
Sea salt, black pepper, fennel seeds
500ml apple cider
1 onion, peeled
4 cloves of garlic
¼ bunch of thyme
100ml fresh-pressed apple juice
50ml woodland honey
1 tsp mustard seeds
Method:
1. Remove the skin from the pork belly and rub with a mixture of salt, crushed black pepper and fennel seeds – leave to marinade for 24 hours.
2. Slow-braise the pork at 110 degrees Celsius in the apple cider, onion, garlic and thyme until completely tender – around eight hours. After resting the pork, it can be carefully cut into slices, scraping off the fat layers in the process.
3. Return the meat to a mould lined with greaseproof paper (and seasoned between the layers) and place in the refrigerator under a weight. The meat can then be cut into four uniform pieces.
4. Boil the apple juice, honey and mustard seeds to a syrup.
5. On serving, glaze the pork with the apple syrup.
Crumble:200g ryebread – coarsely grated
Skin from pork belly
Salt
Method:
1. Toast the grated ryebread in the oven until crisp.
2. Cut the skin into strips, blanch in boiling water, dry thoroughly and deep-fry until crisp.
3. Briefly blend the crackling in a food processor, toss it with the toasted ryebread and season with salt.
4. Sweet pickled plums with salted caramel ice-cream, crunchy-malt loaf and turnip syrup
Serves: 4
Salted caramel ice-cream:
500ml of milk
500ml of cream
160g of sugar
200g pasteurized egg yolks
5g salt
Method:
1. Caramelise the sugar in a small pan. Gently add the milk and salt, and mix so that the salt dissolves and all the ingredients are combined properly. Combine the egg yolks and cream in another pan over a low heat. Use a spatula for this and make sure that the mixture reaches 80 degrees Celcius and no more using a food thermometer – if it gets too hot it will coagulate.
2. Mix the contents of the two pans in a bowl and cool thoroughly in the fridge.
3. Freeze in an ice cream machine until it is firm, remove and freeze well.
4. Remove ten minutes before serving.
Sweet pickled plums:200g Late Orange plums
200g Reine Claude plums
200g sugar
4dl apple juice
Juice of one lemon
Method:
1. Split the plums in two and remove the stones. Combine the sugar, apple juice and lemon juice in a pan and bring to the boil.
2. Pour the boiling liquid over the plums. Cool it all down in the fridge until serving.
Crunchy-malt loaf:
2 eggs½ a vanilla pod
80g of turnip syrup or brown syrup
1 tsp of baking powder
40g flour
30g malt flour
1. Whip together the eggs, vanilla and turnip syrup until you get a fluffy mass.
2. Mix the flour, malt flour and baking powder in another bowl and sieve into the fluffy egg mass. Mix it all gently.
3. Bake on a griddle in a preheated own at 170 degrees Celcius for 20 minutes.
4. Cool down the malt loaf.
5. Tear the bread into small, rough pieces and dry it in the oven at 65 degrees for six hours (or until it is crispy).
6. Arrange the three components so the plums and a little bit of turnip syrup are placed at the bottom, then the maltbread pieces and the salted caramel ice-cream on top.
These recipes have been sourced with the help of Martin Lumbye, Chairman of Copenhagen Cooking – a ten-day festival celebrating the Nordic kitchen and food traditions with special emphasis on excellent local products, and Partner at travel search engine Momondo.co.uk. Momondo searches more than 700 travel sites and compares the best offers on flights, hotels and car rental.
