Venison filet is a highly underrated cut of meat. It is full of flavor and delightfully tender. Using the sous vide technique elevates it to new heights, and the taste is fantastic. The meat absolutely must not be cooked for too long/too much, as it will end up with a consistency akin to liver pâté. … Read more
We have here a recipe for a delicious morel sauce, which is perfect for autumn game dishes. Morels, along with truffles, are some of the most precious mushrooms that can be found in the Danish nature. We have used dried morels for this sauce, and with a bit of soaking in some liquid, they become … Read more
Autumn and winter go well with game. Here, we prepare a venison tenderloin to perfection using the sous vide technique. Mushrooms and berries also pair excellently with game, so the meat is served with a morel sauce, butter-fried mushrooms, blackberries, and oven-roasted Jerusalem artichokes.
For most Danes, Mortens Aften or Christmas Eve means roast duck. Here, we provide you with a recipe for a delicious, slow-cooked duck. The duck for this recipe was on the smaller side. 2400 grams and frozen. Always take the duck out two days before and place it in a refrigerator to thaw slowly. The … Read more
A delightful recipe for apple pork with bacon. I’m not so fond of pork, so I always replace it with bacon. My version is without onions.
Bao is a yeast dough bun that is steamed. They originate from China but are eaten in many places today. Typically, they are eaten with pork, but they are generally great for using up leftovers. My version is made from leftovers from Mortens Aften (yes, you read that right :-)), so it includes leftovers from … Read more
Where I come from, we hate wasting food and have plenty of techniques to turn leftovers into a delicious meal. For example, when it comes to ham, I always find that we have leftovers. Instead of reheating the meat in the oven, microwave, or perhaps in boiling water, you can kill two birds with one … Read more
Creamy and rich pumpkin soup with crème fraîche and roasted pumpkin seeds. A delicious, hearty vegetarian dish for a cold autumn day.
We obtained this recipe from one of the fine restaurants in Aarhus, where we enjoyed this dish as an appetizer. The recipe serves 16 people, but you can, of course, make it in smaller portions at a time. It features delicious small quails paired with a soufflé filling and gravy.
Boiled ham is a true classic that belongs on many traditional tables – from Christmas lunches and menus to typical buffet tables. As often is the case with classics, there are divided opinions on how this dish should be prepared – and especially on what should be served as a side dish. In Southern Jutland, … Read more