It’s wintertime, it’s off-season and so I have been busy with lots of fun things back in Copenhagen and in Tanzania like Climbing Kilimanjaro!! It was a crazy tuff week – but I made it to the top as a part of the 70% who conquered the mountain, 5895 m !!! The week was the most rainy week in a decade according to the guides – and we could sure feel that. Proud, tired and happy with one less toe nail I went back home.
Back to civilization
At home, back in Copenhagen I have been busy with recipe developing for the nordic training magazine Aktiv Træning, Team building cooking classes and talks, but one thing the most: Danish Morning TV called Go’ Morgen Danmark on TV2, I have shared mouthwatering pictures on twitter/instagram of the dishes that I’ve made – and ho cruel is that?
For the danes it has been easy to see and get the recipes, but for all of you that don’t understand danish the show is not much help. So I have received a good bunch of sad/grumpy messages with the same message:
WE WANT YOUR RECIPES IN ENGLISH!
And so You will get them right here, one by one, as a small early Christmas gift for you guys !
We kick start the recipes with one of my favorite things:
Sumo Wrestler Hot Pot 4 people (chanko nabe) – And it doesn’t make you big as them ;) !!!
600 g chicken thigh deboned
50g fresh ginger
1 bunch spring onions
1 tbsp miso paste
1 large egg
Garnish and soup
2 liters chicken stock
200 g shiitake mushrooms
100 g of Enoki mushroom
200 g Kale/spinach
4 small Bok choy
4 cloves garlic
1 bunch spring onions
400 g of beef flank steak or bavette
200 g of tofu
4 tablespoons white sesame seeds
soya – to taste
mirin – sweet rice vine (or honey)
2 limes salt
400 g rice noodles
1 tablespoon toasted sesame oil
Chicken Dumplings with ginger and miso
Chicken thighs deboned and cut into pieces.
peel and finely grate the ginger,
rinse and slice the dark green top of the spring onion finely in 1mm thin slices. In a food processor blend the chicken with salt and miso into a firm texture, add the egg and blend it through, add the ginger and scallions and pulse a few times on the food processor to mix it in. Put the mixture in a bowl, cling film it and put in the fridge whilst the soup and garnish is prepared.
Brown the Flank steak well on both sides on a hot pan with olive oil salt and pepper and set a side to rest.
Soup and Garnish
Preheat the oven to 175*c .
toast the sesame seeds until golden for approx.7-8 min.
Peel the carrots and cut into 2mm thin slices.
Clean the shitakee mushrooms and pick out the stem. Leave the smaller mushrooms whole and slice the larger ones into 3-4 slices.
Cut the roots of the enokis and divide them.
Rinse the bok choy thoroughly and cut into 4 wedges.
Rinse the spring onions and cut into 3 cm long pieces diagonally.
The tofu is cut squares of 2×2 cm.
Cook the rice noodles al dente and cool them down in running cold water, strain them and mix in sesame oil. Set aside.
Cut the kale into 2 cm pieces, slice the garlic finely. Sauté the kale and garlic in a large pot, add stock and bring to the boil, turn down heat and let it simmer.
Shape little dumplings out of the chicken mince and poach until the float and is fully cooked, they must be firm and not pink in the center. The broth is skimmed off along the way.
Add Carrots, onions, shiitake, enoki mushrooms and bok choy and simmer for 3 minutes whilst slicing the flank steak into 0,5 cm thin slices.
Grate lime zest into the broth, and season with lime juice, mirin and soy.
Add the noodles and reheat, the add tofu.
Divide the garnish, noodles and tofu into bowls, top with thinly sliced beef and Serve the boiling hot soup poured over the thinly sliced beef, serve immediately topped with toasted white sesame.
Change the ingredients as you like and create 100s of variations.
So there you have it – perfect winter dinner/lunch – enjoy!
untill next time – take care,