Tag Archives: Back to the roots

Creamed green cabbage

PREPARATION: 1 Place the cabbage and butter in a dry frying pan over a medium heat. Keep turning the cabbage until it starts to collapse. 2 Pour in the cream and allow it to sizzle …

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Roasted root vegetables

PREPARATION: 1 Place the marinade in a small pan and cook until one third of the liquid remains. Pre-heat the oven to 350 Fahrenheit (175 Celsius). 2 Peel the root vegetables and cut them into …

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Slow-roasted shoulder of lamb with beer and honey marinade, green cabbage and roasted root vegetables

Serves 6-8 PREPARATION: 1 Marinate the meat as far in advance as possible. Mix the beer, onion, juniper berries, oregano and bay leaves. Place the meat in the marinade. 2 Light a BBQ grill, with …

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Skyr panna cotta with berries

Serves 6 PREPARATION: 1 Soak the gelatin in cold water. 2 Place the berries in a bowl with half of the sugar and stir until they start to release a bit of their juice. 3 …

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Seafood in lamb stock

If you carefully cook Norway lobster and redfish (or other fish) in lamb stock, the seafood will acquire a cautious taste of the generous stock. Serves 4 as a starter PREPARATION: 1 Boil the stock …

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