Lambchili cooked in red cooking wine with white cream of beans, limemarinated red cabbage and liba bread

Lambchili cooked in red cooking wine with white cream of beans, limemarinated red cabbage and liba bread

Ingredients:

 A handful parsley

2 1/2 tsp cilantro

1 yellow onion

250 gr ground lambmeat

Liba bread

1 lime

250 gr red cabbage

A small bottle red cooking wine

2 tbs russian yogurt

100 gr small white beans

2 ½ cloves of garlic

¾ tsp  chili flakes

1 tsp honey

½ cube chicken stock

Oil

1 tsp paprikapowder

Salt

2 tsp sugar

1 tsp cumin

3 tbs tomatoepaste

2 tsp dried oregano

Directions:

Limemarinated red cabbage: Thinly slice 250 gr red cabbage. Place in a bowl and season with ½ tsp salt, finely shredded lime peel and the juice from ½ lime and 2 tsp sugar. Mix all well.

Cream of beans: Place 100 gr white beans,rinsed, in a bowl. Add 2 ½ tbs cilantro, ½  pressed clove of garlic, 2 tbs russian yogurt and 1 ½ tsp salt. Mix smooth with a mixer.

Slice one yellow onion and finely chop 2 cloves of garlic.

Fry 250 gr ground lamb meat in a little oil in a pot. Add onion, garlic, 3 tbs tomatoe paste, 2 tsp dried oregano, 1 tsp cumin, 1 tsp paprika powder, ¾ tsp chili flakes and 2 tsp salt. Fry additional 1-2 minutes.

Add one small bottle of red cooking wine, ½ cube of chicken broth and 1 tsp honey. Zimmer for another 5-7 minutes.

Serve lambchili with lamb marinated red cabbage, cream of white beans, libabread and a handful fresh parsley.

Baked salmon with thymesauce, black cabbage and Jerusalem artichoke mash

 

Baked salmon with thymesauce, black cabbage and Jerusalem artichoke mash

  

Ingredients:

½ Lemon

300 gr Jerusalem artichoke

300 gr Salmon files

300 gr Potatoes

1 Shallotte onion

150 gr Black cabbage

½ pot Thyme

2 tsp Honey

¾ Cube of chicken broth

Oil

Salt

Butter

Black pepper

2 tsp Flour

1 Clove of garlic

Directions:

Heat the oven to 150 celsius degrees

Peel 300 gr potatoes and divide them. Boil in a pan together with peeled Jerusalem artichokes. Boil until soft in lightly salted water.

Cut 300 gr salmon into files. Place in a greased baking pan and season with salt. Bake in the oven for about 12-15 minutes.

Thyme sauce: Chop 1 shallotte onion and ½ pot of thyme. Fry half of the onionand half of the thyme in a small pot with a little butter. Drizzle 2 tbs flour over and stir. Add shredded lemon peel and the juice from ½ a lemon, 2 dl water, ¾ cube of chicken broth and 2 tsp honey. Zimmer 7-8 minutes.

 

Cut 150 gr black cabbage I smaller parts. Fry in a frying pan with a little oil. Mix in pressed garlic from one clove. Season with salt and black pepper. Fry for 1-2 minutes.

Add the rest of the thyme and 1 tbs of butter to the thyme sauce and mix smooth with a mixer.

Pour off the water from the potatoes and Jerusalem artichokes and mash them together to a mash.. Season with salt.

Serve lightly baked salmon with lemonthymesauce, black cabbage and mashed Jerusalem artichokes.

Cod with butterfried gnocchi, arugula and portabello

Cod with butterfried gnocchi, arugula and portabello

Ingredients:

Banana shallots

Gnocchi

Greek yogurt

Portabello mushroom

Arugula

Sugar Snaps

Cod

Clove of garlic

Cchicken broth

Salt

Butter

Black pepper

Flour

White wine vinegar

Directions:

Heat the oven to 150 degrees celsius.

Add ½  cup gnocchi in a bowl of cold water. Chop 1 banana shalotte, 1 clove of garlic and a handful  arugula.

Fry onion and garlic in 1 tbs butter in a small saucepan. Sprinkle 1 tablespoon of wheat flour over. Whisk in 2 tsp white wine vinegar, 1dl water and ½ cube of chicken broth. Simmer 2-3 min. Add 1 dl milk and simmer another 2-3 minutes.

Place about 280 gr of cod in a lubricated oven form. Season with 2 tablespoons of salt and some freshly ground black pepper. Prepare in the middle of the oven for 14-16 min.

Cut 150 gr of portabello mushroom into smaller pieces and slice half 100 gr  sugarsnaps.

Pour out the water from the gnocchi. Fry the mushroom and gnocchi in a frying pan with 1 tbs butter 3-4 min. Add sugarsnaps and fry additional 1 min. Season with salt and black pepper.

Mix ½ dl greek yogurt and chopped arugula in the saucepan. Mix smooth with mixer. Season with salt and black pepper.

Serve baked cod with mushroomgnocchi and arugula sauce.