500 g Jerusalem artichoke
1 clove garlic
2 tbsp EVOO
3 sprigs thyme
1 L chicken bouillon or water
1/2 dl cream
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.
This recipe was found in the latest issue of Irma Krydderi
1 pointed cabbage
1 pacakge of small, raw chorizo sausages (400 g)
A few stalks of parsley
Prep the parchment by cutting out 6 large pieces, crumpling them up and rinsing them in cold water.
Finely slice the cabbage and onion and divide between the parchment pieces. Separate the sausages from each other and place atop the cabbage. Season with a bit of salt. Drizzle a bit of olive oil atop and sprinkle parsley on. Pack up the parchment packs in aluminium foil and place on the coals of your grill or bonfire for about 10-12 minutes. Open and check to ensure the sausages are cooked through. Cook longer if needed.
This recipe comes from an old magazine. It’s just a clipping, so I can’t say which magazine.
1 turkey breast, ca. 1 kg
Salt and pepper
1 package sliced bacon
2 tbsp toasted pine nuts, chopped
75 g diced chorizo
1 dl green olives
1 dl chopped sun-dried tomatoes packed in oil (drained)
1 minced onion
1 tbsp olive oil
1/2 dl white wine
2 tins of peeled and chopped tomatoes
Salt and pepper
50 g baby spinach, washed and dried
Pasta and grated Parmesean
Heat oven to 175 C. Cut a pocket in the turkey breast from the thick ened. Mix the filling ingredients together and stuff it into th epocket. Season the meat with salt and pepper. Distribute the bacon slices atop the turkey and place the meat in an oven-safe dish. Pour a bit of water into the bottom of the dish. Set it in the oven for 45-60 minutes, or until the centre registers 72 C on a meat thermometer. Remove from oven and let rest for 10-15 minutes before cutting out.
Saute the onion until clear in oil. Pour in the wine and let it almost cook completely away. Add tomatoes and let simmer for 20 minutes. Season to taste with salt and pepper. Remove from heat and fold in the spinach. Serve the dish with a slice or two of turkey, some sauce on the side, and pasta on the side
Cut a horizontal pocket in each cutlet. Divide the mozzarella into 4 slices. Place a slice of chorizo and a slice of fresh mozzrella, along with some fresh oregano, into each pocket. Close with a meat needle.
Grill the cutlets with bone on a grill pan until they have grill patterns and roast further in the oven at 200 C for 5-6 minutes. (boneless cutlets roast for a bit shorter time.)
Bake the cherry tomatoes in an oven-safe dish at 200 C for 15 minutes. Drizzle with olive oil, salt, and pepper. Let them cool a bit. Break the goat cheese up into small pieces. Blend the baked tomatoes with goat cheese pieces and toasted sesame seeds.
Blend the ingredients for the dressing together and pour the dressing over right before serving.
Tip: Try blending the baked potatoes with pasta and serving with the stuffed cutlet.