IN DENMARK 2014 Sansefestival 2014 Opskrifter fra Midtjylland & Limfjorden DEN EUROPÆISKE UNION Den Europæiske Fond for Regionaludvikling Vi investerer i din fremtid VisitDenmark
MIDTJYLLAND & LIMFJORDEN Fancy trying Denmark s best duck? Or tasting cheese right where it s produced? You can in the Limfjord region! This part of Denmark is famed for its seafood and you can pick up fresh fish and seafood at the fish market in Thyborøn or oysters at Glyngøre. Cycle your way round the region s local farm shops and microbreweries and pack your own picnic basket full of local goodness. If you need something stronger, the region offers you a special Snapps Route, where you can not only taste Denmark s famous liqueur but learn how to brew your own! DEN EUROPÆISKE UNION Den Europæiske Fond for Regionaludvikling Vi investerer i din fremtid
PORK CHOPS & APPLE SAUTÉ Serves 4 Ingredients for the pork: 4 pork chops on the bone 1 tbsp butter 1 bunch of fresh thyme 2 cloves garlic Salt Cook the pork chops in a pan on medium heat with thyme and garlic. Turn the meat quite often making sure all surfaces turn a nice, golden colour. To see if the meat is done, cut with a knife along the bone to check if the meat is white and juices are clear. Leave the meat to rest for 10 minutes before serving. Ingredients for the apple sauté: 2 apples 4 spring onions 100g pointy head cabbage 1 tsp. fresh thyme chopped 100g green beans 3 tbsp capers 1 tbsp white wine vinegar 2 tbsp rapeseed oil Cut apples and spring onions into big chunky pieces and tear the cabbage into rough pieces. Stir fry everything in a very hot pan with rapeseed oil. Add the thyme and cook for 2 minutes. Slice the green beans and add to the pan together with capers and vinegar. Cook for another minute until the heat has penetrated the beans.
LIMFJORD SEAFOOD SPECIAL Serves 4-6 Ingredients for Lobster: 2 lobsters (700 g each) Water Salt Bring enough water to cook the lobsters to the boil in a big pot with a lid. Generously salt the water. Using a big sharp knife, split the lobsters head to kill it before you cook it. Place the lobster in the boiling water and cook for 5-6 minutes. Remove the pot from the heat and allow everything to cool down. Leave the lobster in the pot until it s time to serve it. Before serving the lobster, cut it in half and break the claws. Ingredients for Blue Mussels in White Wine: 1 kg blue mussels 1 white onion 2 cloves carlic 1 pinch fresh thyme 2 tbsp olive oil ½ lemon, juice only ½ dl fresh parsley chopped Clean the blue mussels and throw away any broken or dead mussels. Peel and chop the white onion and garlic. Heat up a pot and cook the onions and the garlic in oil for 30 seconds. Add thyme, blue mussels, lemon juice and finally the white wine. Put a lid on the pot and cook for 5-6 minutes at high heat until the mussels open up. Stir around in the pot one or two times during this cooking process. Serve with freshly chopped parsley. Ingredients for Oysters and Sea Buckthorn: 8-12 oysters 16-24 seabuckthorn, fresh or frozen Carefully open the oysters making sure the are no pieces of shell in it. Squeeze the seabuckthorn over the fresh oyster and serve.
CHEESE, CHUTNEY AND HARD BREAD Makes 10 crisp breads and 1 jar of apricot chutney Ingredients for crisp breads: 500 ml rye flour 100 ml plain white flour 25 g yeast 3 dl water 100 ml pumpkin seeds 2 tsp cumin 2 tsp.whole fennel seeds ½ tsp salt 2 tbsp sunflower oil In a bowl, dissolve the yeast in the water (keep the temperature at 37C) and add cumin, fennel seeds and salt. Add the remaining ingredients and knead into a firm dough that isn t too sticky. Leave under a cloth to rise for 30 minutes. Form balls the size of a golf ball and roll out as thin as possible. Bake the thin bread in a hot and dry pan on both sides. Leave the bread to cool down on a towel. Store dry. Ingredients for Apricot Chutney 500g of apricots 50ml whole almonds 2 stars of star anise 200 ml sugar 100 ml white wine vinegar Remove the pits from the apricots and cut them into large pieces. Place all ingredients in a large pot or a large pan and cook for 8-10 minutes on high heat. Let the chutney cool down. Store in a jar in the fridge. Serve with strong cheese and hard bread.
Grilled rack of lamb with fresh potatoes, garlic, turnip, elderflower and radish Serves 4-6 Ingredients: 2 lamb racks 1 kg fresh potatoes 1 bunch of fresh dill 1 small bunch of lemon thyme 2 small turnips 300 g white tip radish 3 cloves of fresh garlic 2 lemons 2 egg yolk 3 dl sunflower seed oil 2 dl elderflower cordial 2 dl white wine vinegar 2 dl water Salt and pepper Flower cress for garnishing Clean the potatoes and cook them in lightly salted water with a generous amount of fresh dill until they are just done. Use a small knife to try if the potatoes are properly cooked. They should be soft, but still have a firmer core. Chop the thyme and rub the lamb with thyme, salt and a little lemon juice. Cook the lamb on a grill until it has reached a core temperature of 52 degrees Celsius. Allow the lamb to rest at least 10 minutes before cutting and serving. Use a blender or a hand held mixer and mix together the juice from one lemon, egg yolks and garlic. Add the oil slowly until you have a nice and thick garlic mayonnaise. If the mayonnaise becomes too thick, add a little cold water until you have reached the desired thickness. Salt to taste. Clean the turnips and radishes. Slice the turnips very thin on a mandolin and cut the radish lengthwise in half. In a bowl combine elderflower cordial, white wine vinegar and water. Add the turnips and radishes and leave in the brine for at least 15-30 minutes before serving. Serve the lamb with warm fresh potatoes, garlic mayonnaise, pickled vegetables and garnish with flower cress.