Weekend special

Starter – Artichoke and mozzarella salad

  • Mozzarella
  • Artichoke hearts
  • Lamb’s lettuce
  • Olive oil
  • Vinegar
  • Chilli, finely chopped
  • Lemon zest
  • Garlic, grated

Buy a really nice mozzarella and tear it to pieces, half the artichoke hearts and place it on a plate together with lamb’s lettuce. Splash olive oil and vinegar over the plate and finally add chopped chilli, lemon zest and grated garlic.

Main course – Veal with beluga lentils and sun-dried tomatoes

  • 400-500 g fillet of Veal
  • Butter
  • 1 Lemon, zest
  • 1/2 Lemon, juice
  • Salt
  • Pepper
  • 4 dl Beluga lentils
  • 1 Garlic clove
  • twig of fresh Thyme
  • 100 g salted Pork belly/Bacon
  • Chicken broth
  • 300 g Cherry tomatoes, dried

Start with the tomatoes, half them and put them on baking paper with salt, pepper, fresh thyme, slices of garlic and a bit of sugar in the oven for 1 hour on 150 degrees Celsius.

Fry the veal with butter in a pan until it gets a bit of a colour. Place aluminium foil with baking paper on top, place the meat and squeeze the lemon juice over it and the lemon zest. Wrap the meat and bake it in the oven (150 degrees Celsius) until the meat has a temperature of 55 degrees Celsius.

Add salt and pepper and cut the meat in four pieces, for serving.

Boil the lentils in chicken broth with a crushed garlic clove, a twig of fresh Thyme and salt. Cut the salted pork belly into small pieces and fry them in a pan. Remove the garlic clove and the Thyme twig from the lentils and add the fried salted pork.

Jerusalem artichoke sauce

  • 200 g Jerusalem artichokes
  • 2 dl Milk
  • 1 dl Cream
  • 0,5 dl Water
  • Chicken broth
  • Salt
  • White pepper
  • 1 Lemon, the juice

Peel and cut the artichokes in small pieces. Boil them with milk, cream, water and chicken broth until the artichokes are done. Mix and strain. Shortly before serving bring the sauce to boil and add the lemon juice. Is the sauce to thick, add more milk. When warm mix to get a nice foam.

Put the lentils on to a plate, lean the veal on to the lentils, place the dried tomatoes on top and add your Jerusalem artichoke foam.

Dessert – Mint mud cake and cherry sorbet

Mint mud cake

  • 2 Eggs
  • 3 dl Sugar
  • 150 g Butter
  • 1,5 dl Wheat flour
  • 3 tbsp Cacao
  • 1 Mint chocolate bar ( 100 g)

Set the oven on 175 degrees Celsius. Melt the butter and the chocolate. Blend everything together, butter a baking tin with a detachable brim and sprinkle it with coconut.

Bake it for approximately 30 minutes, it should still be “muddy” in the middle.

Cheery sorbet

  • 400 g Cherries
  • 1 dl dry White wine
  • 2 dl Water
  • 1 dl Sugar
  • 1/2 Lemon, the juice

Remove the pips from the cherries and mix them. Blend the mixture with the rest of the ingredients in a casserole. Bring it to boil and simmer shortly to make the sugar melt. Let it cool off and use an ice-cream maker for 20-40 minutes.

Enjoy!

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