Pork Tenderloin with Parsley and Horseradish Served with Salad and Carrot Tart (Svinemørbrad med persille og peberrod serveret med salat og gulerodstærte)

PorkTenderloinParsleyHorseradish

 

 

This recipe was found on Familie Journal 

Serves 2-3

400 g pork tenderloin
2 tbsp EVOO
Salt and pepper
1 small bundle parsley
35 g hazelnuts
1 cm fresh horseradish

Salad:
50 g fresh spinach
1 head little gem lettuce
1/4 head spring cabbage
Salt and pepper
1 tbsp white wine vinegar
2 tbsp EVOO
Bit of sugar

Carrot Tart:
5 carrots
1 shallot
10 g butter
1 tbsp EVOO
1 tbsp cider vinegar
Salt and pepper
2 sheets puff pastry, thawed
100 g feta cheese
1 lemon
1/2 bundle broad-leaf parsley
50 g walnuts

 

Make the pork tenderloin:
Rub the tenderloin with oil, salt, and pepper. Brown in a warm pan for 2 minutes on each side. Rinse the parsley and chop it. Roughly chop the hazelnuts. Peel and finely grate the horseradish. Blend parsley, nuts, and horseradish with the rest of the oil; season with salt and pepper. Place half of the mixture on a sheet of aluminium foil and place the tenderloin atop. Place the rest of the parsley blend atop the tenderloin and cover with another sheet of foil. Cook the tenderloin in the oven at 200 C for 35 minutes.

Make the salad:
Rinse the spinach and lettuce. Let the spinach drip dry and pluck the lettuce into small pieces. Cut up the cabbage very finely. Blend salt, pepper, vinegar, oil, and sugar together and toss the spinach, cabbage, and lettuce in the dressing.

Make the carrot tart:
Wash the carrots and split them lengthwise. Cut the shallot into wedges. Heat up a small pan with oil and butter. Place the carrots and shallot in and cook for 2 minutes. Add honey and cider vinegar and let it caramelize a bit. Turn the heat off after 2 minutes; add salt and pepper. Place the puff pastry beside each other and press them together well. Place the pastry over the pan, seal well, and trim any excess dough off. Place the pan in the oven for 15 minutes, or until the pastry is golden (it’s done at the same temperature as the tenderloin and can even go into the oven with the tenderloin.) Let sit for 2 minutes, and turn out onto a plate. Sprinkle feta atop, as well as grated lemon rind, chopped parsley, and chopped toasted walnuts.

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Jerusalem Artichoke Soup From Claus Meyer with Chive and Chorizo (Jordskokkesuppe fra Claus Meyer med purløg og chorizo)

Jerusalemartichokesoup

 

 

This recipe was found on Søndag

Serves 4

500 g Jerusalem artichoke
1/2 onion
1 clove garlic
2 tbsp EVOO
3 sprigs thyme
1 L chicken bouillon or water
1/2 dl cream
Sea salt
Freshly-ground pepper
2-3 tbsp cider vinegar
50 g chorizo
1/2 bundle chive

Peel the Jerusalem artichoke, reserve two for garnish and dice the rest. Peel the onion and garlic and dice them. Sauté the Jerusalem artichoke in a pot with olive oil, onion, garlic, and thyme for a couple minutes. Don’t let the vegetables take colour.
Add bouillon or water and let boil 10-15 minutes, or until the Jerusalem artichokes are tender. Add cream and cook a couple minutes more. Remove from heat and blend until smooth. Season to taste with salt, pepper, and vinegar.
Cut the chorizo in small dice and fry in a pan until crisp. Cut the last 2 raw Jerusalem artichokes in small dice and marinate them with EVOO, salt, pepper, vinegar, and minced chive.
Serve in soup plates in which you’ve added some of the raw Jerusalem artichoke, chorizo, and minced chive in the bottom of each soup plate.

Pumpkin Pie with Skyr (Græskartærte med skyr)

PumpkinPieSkyr

 

 

This recipe was found on Søndag 

Serves 4

1 refrigerated pie crust
500 g pumpkin
Oil
100 g Parmesean
4 eggs
1 dl cream
1 1/2 dl skyr
Salt, Pepper

Prebake the pie crust in a pie pan for 12 minutes at 200 C. Cut the pumpkin in small dice and sauté in oil until tender, but still with bite. Grate the cheese. Beat eggs together, then mix in cream, skyr, and cheese. Season with salt and pepper. Place the pumpkin down in the curst and pour the egg mixture atop. Bake for 30 minutes, or until golden and set.

Beef Tenderloin with Lightly Pickled Red Onion and Truffle Sauce (Oksemørbrad med letsyltet rødløg og trøffelsauce)

BeefTenderloinOnionTruffle

 

 

This recipe was found on Bo Bedre 

Serves 4

Lightly Pickled Onions:
1 large red onion
1/2 dl cider vinegar
1 dl water
2 tbsp sugar

Truffle Sauce:
2 shallots
20 g butter
3 dl red wine
3 dl beef stock
75 g butter
2 tbsp truffle oil

Beef Tenderloin:
800 g beef tenderloin
Olive oil and butter for frying
2 sprigs thyme

Mushrooms:
500 g mixed mushrooms
2 tbsp butter
1 clove garlic
100 g baby spinach

Serve with:
Pappardelle

For the pickled onions:
Peel and halve the onion, cut it, and divide in “flakes”. Place onion, vinegar, water, and sugar in a pot and boil for 3 minutes. Remove from heat and let the onions sit in the brine.

For the sauce:
Chop the shallots. Melt butter in a pot and sauté until golden. Add red wine and reduce to half. Add stock and reduce to half. Whisk in the butter and truffle oil.

For the tenderloin:
Heat butter and oil in a pan and brown the tenderloin with thyme on high heat so it has a crust. Place the meat in an oven-safe roasting dish, and roast at 175 C until the core temperature of the meat reaches 55 C. Remove from oven and let rest, covered, 10 minutes.

For the mushrooms and spinach:
Clean the mushrooms and cut into bite-sized pieces if necessary. Melt butter in a pan and roast the mushrooms on medium-high for a couple minutes with pressed garlic. Rinse the spinach and spin dry. Fold the spinach in the mushrooms and cook until the spinach wilts.

To serve:
Silce the meat and serve atop a base of cooked pappardelle, along with the spinach and mushroom mixture, pickled onions, and sauce drizzled atop.

Creamy Shellfish Soup (Cremet skaldyrssuppe)

ShellfishSoup

 

 

This recipe was found on Hendes Verden 

Serves 4

500 g shrimp with shells
2 shallots
1 stalk celery
2 cloves garlic
2 tbsp oil
1 tsp fennel seeds
100 g cherry tomatoes
1 handful parsley
2 sprigs thyme
1 1/2 dl white wine
8 dl bouillon
2 dl heavy cream
2 tbsp corn starch
1 1/2 dl garlic cream cheese
1/2 bulb fennel
20 g butter
1 handful dill
Salt and pepper

Peel the shrimp and save both the shrimp and the shells. Mince the onion and dice the celery into a small dice. Chop the garlic and heat the oil up in a large pot. Add the onion and celery; fry a couple minutes. Add garlic, and fry 1 minute more. Add the shrimp shells and fennel and fry up.
Cut the tomatoes in small dice, add to the pot along with parsley, thyme, white wine, and bouillon; let boil 8 minutes, and strain. Toss the shells and keep the liquid.

Whisk cream and corn starch together, and pour into the soup along with the cream cheese. Bring to a boil under constant stirring.
Thinly slice the fennel and toast in butter in a pan. Pluck the dill apart and sprinkle atop the fennel. Season with salt and pepper. Place the shrimp in the soup, heat through right before serving. Eat the soup with the fennel and toasted bread.

Pumpkin Curry (Græskarcurry)

Pumpkin Curry

 

 

This recipe was found on Hendes Verden

Serves 4-5

600 g pumpkin
50 g shredded coconut, dried or fresh
75 g unsalted peanuts
75 g sunflower seeds
1/2 dl canola oil
1 tbsp fennel seeds
1-2 fresh red chilies
1 tsp curry powder
5 bay leaves
1 tbsp mustard seeds
1 tbsp curry leaves
1-2 chopped onions
2 cloves garlic
1 lump of freshly grated ginger
1 tin coconut mil
2 dl water
1 bundle fresh cilantro

Marinade:
1 tsp mustard powder
1 tsp turmeric powder
1 tbsp sugar
1/2 tsp salt
2 tbsp water
Juice and rind of 1 lemon

Slice the pumpkin out into wedges, remove the shell and innards. Cut into chunks.
Blend the ingredients for the marinade together, place the pumpkin in, and let sit for at least 30 minutes.
Toast peanuts, sunflower seeds, and coconut in a dry pan. Blend with a bit of water and salt into a thick paste.
Heat up oil with mustard seeds, fennel seeds, curry powder, curry leaves, bay leaves, and minced chili. When the oil is hot and the mustard seeds pop, add onion, ginger, and minced garlic. Fry until golden on medium heat then add the pumpkin. Fry up for 2 minutes more.
Add the nut pesto, coconut milk, and water. Let simmer until the pumpkin pieces are tender. Season to taste with salt and pepper. Garish with cilantro and chili. Serve with basmati rice cooked with cloves, bay leaves, and a bit of cardamom.

Pork Chops with Fennel (Svinekoteletter med fennikel)

PorkChopsWithFennel

 

 

This recipe is from Else Algreen and was found on Spise Med Mormor

4 large pork chops
1 large bulb of fennel
2 large cloves of garlic
8 juniper berries
Salt
Pepper
EVOO

Wash the fennel and dice. Peel the garlic and mince. Crush the juniper in a mortar. Blend fennel, garlic, juniper, salt, and pepper. Reserve a bit of the mixture. Add the pork chops to the larger portion of the fennel mixture and place in a greased oven-safe dish. Place the rest of the filling and some EVOO atop the pork chops. Let the dish sit for 2 hours, turning the pork chops once and adding more EVOO. Broil under the oven broiler for ca. 10 minutes per side, depending on the thickness of the pork chops. Serve immediately with warm baguette or rice.

Chicken Meatloaf with Warm Pumpkin-Cauliflower Salad (Kyllingefarsbrød og lun græskar-blomkålssalat)

ChickenMeatloaf

 

 

This recipe was found on Piskeriset på eventyr 

Serves 3

400 g ground chicken
1 egg yolk
1 handful of chopped hazelnuts
1-2 tsp thyme
Salt and pepper

Mix the ingredients together. Form a small meatloaf and place in a microwave-safe dish covered with plastic wrap. Place in the microwave and cook for about 10 minutes at 900 W, let rest for two minutes, and check the core temperature with a meat thermometer. The meat should have a core temperature of 75 C.

 

Warm Pumpkin-Cauliflower Salad

Serves 2

150 g hokkaido pumpkin in small dice
1 tsp thyme
200 g cauliflower
EVOO
Salt
Bit of honey

Place the pumpkin in a microwave-safe dish or bowl. Sprinkle thyme atop. Microwave at 900 W for ca. 4 minutes. While cooling, shred the cauliflower and fold with the pumpkin, adding a bit of EVOO. Season to taste with salt and honey.

Wild Game Pot Pie (Indbagt Vildtgryde)

Wild Game Pot Pie

 

 

This recipe was found on Mad og Bolig

Serves 10-12

3 kg mixed wild game (f. ex. 1 kg venison, 1 kg wild boar, 500g wild duck or pheasant, 500 g rabbit)
1 1/2 kg yellow onions
1 1/2 kg potatoes
Salt and pepper
Lemon thyme, rosemary, bay leaves, and allspice

Bouillon:
The remains from the meat
Oil or butter for frying
2 onions
3 cloves garlic
1 carrot
1 parsnip
2 1/2 L water
Thyme
Bay leaves

Crust:
500 g butter
1 kg flour
3 tsp salt
3 dl lukewarm water
1 dl milk for brushing

 

Remove skin, fat, and bones from the meat. Reserve them for the bouillon. Cut the meat in 2 x 2 cm dice.

Filling:
Peel the onions and chop them into 1 x 1 cm pieces. Peel the potatoes and cut them in 1 1/2 x 1 1/2 cm dice. Blend the meat, onion, and potatoes in a bowl. Sprinkle well with salt and pepper. Add the spices.

Bouillon:
Heat up the oil in a pot and add the remains from the meat along with chopped onion, garlic, carrot, and parsnip. Fry until everything is cooked through and add 2 1/2 L water. Add thyme and bay leaves to one’s own taste and let boil.

Crust:
Cut the butter into 1 x 1 cm dice. Blend flour and salt in a large bowl and cut in the butter until the mixture is grainy. Pour the water into the bowl and collect the dough into a ball. Let it rest for a few minutes. Roll the dough out, so it’s large enough to cover the entire pot and is about 1 cm thick. Cover the bottom and sides of the pot with dough, but remember to take a bit of dough and reserve it for the top crust. Pour the meat mixture into the crust. Cover the meat mixture with a top crust and slice a few holes in the crust with a sharp knife. One of them should be a bit larger than the other holes. Strain the bouillon and pour it into the crust through the larger slit. The bouillon should nearly fill the pot up. Brush the crust with milk.

Place the pot’s lid on and bake for 10 hours at 120 C. Check occasionally and add more bouillon, if it seems to be necessary. Serve the dish with bread and a good salad.

This recipe requires a large, 12-15 L pot that can handle being in the oven.

Pumpkin Gnocchi with King Trumpet Mushrooms and Sage (Græskar-gnocchi med kejserhatte og salvie)

PumpkinGnocchi

 

 

This recipe was found on Piskeriset på eventyr

Serves 3

500 g hokkaido pumpkin
4 1/2 dl flour
1 egg
Salt
Sage
Extra flour for rolling out the gnocchi
Canola oil
15-20 sage leaves
3-4 large king trumpet mushrooms
25 g butter plus extra for cooking
1/2 dl white wine

Wash the pumpkin, remove seeds, and cut into a dice. Weigh 500 g of it (safe the rest for later use, even by freezing if you want). Do NOT peel the pumpkin. Boill the pumpkin until tender, and strain. Blend the pumpkin to a mash in the blender and add the egg. Mix the egg into the mash along with a bit of salt and sage. Add the flour a bit at a time. Refrigerate for an hour.

Roll the dough out into long, thin sausages and cut into 2 cm long pieces. Boil in a large pot with for 2-3 minutes, or until they float. Fish them out of the water with a slotted spoon.

While the gnocchi cook, add a bit of canola oil into a small pan- about 1/2 cm deep. Heat the oil up well. Place the sage leaves in the oil and give them about 10 seconds before fishing them out and placing on a piece of paper towel.

Wash the mushrooms and slice. Place a liberal pat of butter into a pan and fry the mushrooms on medium heat. When they begin to colour, add white wine and let reduce to half the amount. Add 25 g butter and let it melt, then season to taste with salt and pepper. Serve the3 gnocchi with the mushrooms and sage leaves.