Rinse barley in cold water for 15 minutes. Cook on low heat in chicken stock and beer for 30 to 35 minutes. (1 cup/2,5dl of chicken stock and about 2 cups/5dl of beer). Sprinkle salt and cornstarch over the chicken legs. Fry them in butter in a frying pan for about 10 minutes with a […]
This version of the classic honey glazed duck is my absolute favorite. The combination of grilling and smoking gives you the best of both worlds; the nice caramelized surface, with the sweetness from the honey, and the wild, smoky flavor, brings the best out of this gamey meat.
This recipe is for outdoor grilling using a grill with a lid. However, I have given instructions for more civilized, indoor-cooking as well, were the smoke taste is given by a liquid smoke extract to avoid smoking out the guests before dinner.
Madeira-boiled garlic: Peel the garlic. Heat the Madeira (or port wine) in a medium pot over medium high heat. Add the garlic, cover, and let it boil for 10-12 minutes until soft. Remove the lid for the last couple of minutes in order for the Madeira to thicken. The pâté: Mix the meat, liver, fois […]
The finest of birds don't need a lot more than careful handling to become a fantastic meal. Here I go a bit further, by making a dark and sweet glaze containing spices that cannot be grown in Norway, but have been used there for centuries.
On Svalbard, there are migratory geese, who come all the way from Southern Europe to this barren but rich piece of land near the North Pole every year. The dish may equally well be made with duck, although some of the fat will have to be trimmed away.
An old hen is a lot tougher than a chicken - but it is packed with flavor, and when cooked for a long time it becomes tender. In this fricassee I combine the traditional root vegetable flavors with fresh-tasting apples.