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    Celery root baked in straw and clay on a campfire

    Servings: 6 PREPARATION: 1 Wash the celery root well with a sponge. If there is lots of dirt on it you can peel it with a potato peeler. 2 Dry off any moisture on the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off on Celery root baked in straw and clay on a campfire
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    Grilled pork chops

    Servings: 6 PREPARATION: 1 Rub the pork chops with a little course sea salt and let them absorb it for 5 minutes. 2 Grill on high heat for 3-4 minutes on each side, keeping them …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E01 Sea Bed Soil | Comments Off on Grilled pork chops
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    Patty shells filled with asparagus, peas and oxheart cabbage

    Servings: 6 PREPARATION: 1 Melt the butter in a pot, add the flour and stir into a ball. Add the chicken broth and stir to a boil, making sure to keep it smooth. Let the …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off on Patty shells filled with asparagus, peas and oxheart cabbage
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    Paté of hare and pheasant thighs

    with nuts and mushrooms with quince compote

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off on Paté of hare and pheasant thighs
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    Broiled culotte of Jersey beef

    Servings: 8 PREPARATION: 1 Remove tendons from the culotte and score the fat lightly with a knife. Mix the herbs with salt in a food processor, producing green salt. 2 Rub the culotte with salt, …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off on Broiled culotte of Jersey beef
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    Turnips with ground elder (goutweed, Aegopodium podagraria) and elderberry flower

    Servings: 6 PREPARATION:   1 Peel and dice the turnips into large cubes. Heat a pot of salted water to a boil. Add the turnips and let them boil for 1-2 minutes until tender. 2 …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South | Comments Off on Turnips with ground elder (goutweed, Aegopodium podagraria) and elderberry flower
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    Fish cakes with a quick remoulade and rye bread

    Servings: 6 PREPARATION: 1 Put the fish in a meat grinder or food processor and grind coursely. Place the ground fish in a bowl and stir in the salt until it gets sticky. The idea …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off on Fish cakes with a quick remoulade and rye bread
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    Broiled Norway lobster with shallots, lettuce, potatoes and dressing

    Servings: 6 PREPARATION: 1 Broiled Norway lobster Rinse the herbs, let excess water drip away and chop them finely. Mix with the oil, salt and pepper. Slice the lobsters open lengthwise with a large kitchen …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E07 White Gold | Comments Off on Broiled Norway lobster with shallots, lettuce, potatoes and dressing
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    Raw Greenland prawns with horseradish whip

    Servings: 6 PREPARATION: 1 Salt the prawns and spice with fresh ground pepper. 2 Eat this with the whip, shallot rings, toasted bread and lemon or vinegar. Ingredients 300 g peeled shrimp Salt and pepper …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Raw Greenland prawns with horseradish whip
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    Pickled cranberries

    Servings: 20 PREPARATION: 1 Rinse the cranberries in cold water and put in boiled (sterilised) glass jam jars. 2 Boil all the other ingredients and pour the steaming liquid over the cranberries. Screw the lids …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off on Pickled cranberries
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    Drink with Siku-vodka, black crowberries, Norwegian angelica, honey and glacial

    Servings: 4 PREPARATION: 1 Place the vodka, black crowberries, honey and angelica into a cocktail shaker and shake for about a minute. Crush the ice and put it into four glasses. Pour in the drink. …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Drink with Siku-vodka, black crowberries, Norwegian angelica, honey and glacial
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    Rhubarb trifli

    Servings: 6 PREPARATION: 1 Cut away the tops and bottoms of the rhubarb stalks, rinse and cut them into 2-3 cm slices. 2 Roll the rhubarb pieces in sugar, vanilla, lemon zest and juice. Place …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom | Comments Off on Rhubarb trifli
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    Potatoes fried in duck fat, rosemary and garlic

    Servings: 6 PREPARATION: 1 Wash the potatoes and bake them in an oven at 180°C for about 45 minutes until they are tender. 2 Remove the potatoes from the oven and cut them lengthwise. Give …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods | Comments Off on Potatoes fried in duck fat, rosemary and garlic
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    Snow crab compote with potatoes

    Servings: 6 PREPARATION: 1 Wash the potatoes and boil them in lightly salted water until tender. 2 Pour off the water and steam away the moisture on the potatoes in the pot. Then mash them …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Snow crab compote with potatoes
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    Roast leg of lamb with turnips, ground elder and elderberry flower vinegar

    Servings: 6 PREPARATION: 1 Lightly brown the leg of lamb and rub it with a little vinegar, salt, pepper and thyme.Peel the onions and cut them in thick pieces. Place them in a roasting pan …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South | Comments Off on Roast leg of lamb with turnips, ground elder and elderberry flower vinegar
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    Vegetarian soup with beer and poached eggs

    Servings: 8 PREPARATION: 1 Clean and peel all the vegetables and cut them in small pieces. 2 Heat the rapeweed oil in a pot. Sauté the garlic, thyme and rosemary a little, but not enough …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E13 Danish Brew | Comments Off on Vegetarian soup with beer and poached eggs
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