Fire

     

    I love to cook over open fire, which is comfort, beauty and savour all in one.
    It can be a bit more difficult to control the cooking over the flames in a bonfire, but it gives an extra intense taste of fire and smoke, which can be hard to achieve from a grill over coal or gas.
    If you have a bit of wood nearby, then fire up the grill or the fire place in a true scout manner with newspapers and twigs and get the pure and genuine taste of smoke.

    Burned pointed cabbage with chanterelles, parsley and new onions
    4 persons
    200 g chanterelles
    1 dl good olive oil
    sea salt
    freshly ground pepper
    2 pointed cabbage
    4 fresh onions with tops
    1 bundle of broad-leaved parsley
    ½ dl apple vinegar

    Clean the chanterelles and divide them, if necessary, into smaller pieces.
    Roast he chanterelles on a frying pan in a little bit of olive oil, either directly on the grill or on a blaze – roast for about 2-3 min., so they get a nice colour and they collapse a bit. Season with salt and pepper, and take the chanterelles off the frying pan.
    Remove the roughest outer leaves from the pointed cabbage, and divide afterwards the cabbages lengthways in 8 equal big pieces, so there is still some stalk left on all the pieces, keeping the cabbage together.
    Drip the pointed cabbage with a little bit of olive oil, and grill it for 2-3 min. on each side on a very hot grill, so the cabbage will get a nicely grilled/burned surface.
    Remove the cabbage from the grill, and arrange the pieces on a dish. Sprinkle the warm chanterelles on top of the cabbage.
    Slice away root and top from the onions and remove, if necessary, the outer layer of the onions, if it doesn’t look good. Cut the onions into thin slivers, and sprinkle it over the cabbage and chanterelles.
    Finally season with broad-leaved parsley, olive oil, apple vinegar, salt and freshly ground pepper.
    Eat the varm and burned cabbage as a side to meat, the onglet . They can just as well be served as an independent lunch salad or as a vegetarian item in a menu.

    Mash of aubergine – baked in the fire
    4 persons
    2 aubergines
    ½ dl good olive oil
    1 unsprayed lemon
    ½ garlic clove
    sea salt freshly ground pepper
    Put the aubergines directly into the embers, and leave them there to brown and get well soft for about 30 min.
    Remove the aubergines from the embers, and slice them in halves.
    Scrape the meat from the peel and put it in a strainer, so the moisture drain off.
    Chop the meat from the aubergines with a knife, put it in a bowl, and season with olive oil, finely grated zest and juice from the lemon, finely chopped garlic, salt and freshly ground pepper.
    Serve the mash of aubergine in a bowl, and eat it as a side to the onglet or as a little snack on a piece of bread.

    Hay and mint-grilled langoustine – with red currant, cucumber, time and lemon
    4 persons
    12 langoustines
    1 handful of hay
    10 stalks of mint
    ½ cucumber
    40 g fresh redcurrant, ribbed weight
    1 unsprayed lemon
    1 dl good olive oil
    1-teaspoon acacia honey
    5 stalks of time sea salt freshly ground pepper

    Leave the langoustines on a dish and cover them well in hay and mint.
    Put the langoustines, hay and mint directly onto the grill, and grill for 3-4 min., so hay and mint are almost burned away and give a nicely smoked and perfumed taste to the langoustines.
    Peel the cucumber and slice it in small squares. Put the cucumber squares into a bowl along with redcurrant, finely grated zest and juice from the lemon, olive oil, honey, chopped time, salt and freshly ground pepper. Stir it all well, into a thick dressing.
    Remove the langoustines from the grill, and put them on a dish. Serve them as they are, so the guests themselves can peel the langoustines and eat them with the dressing and loaf of good bread.
    You can also peel the langoustines and serve them on a plate with the dressing on top, according to atmosphere and mood.

    Grilled onglet – with warm marrow dressing, tarragon, red onion and capers
    4 persons
    800 g-1 kg onglet
    5 stalks of time or rosemary
    2 garlic cloves a little bit of good olive oil
    sea salt freshly ground pepper

    Trim the worse sinews and fat of the hanger steak, but don’t cut it all off – it gives taste to the meat. Put the hanger steak in a bowl, and rub it with chopped time, garlic, olive oil, salt and freshly ground pepper. Leave the onglet to marinate in 15-20 min. before they are grilled over flames, so they get a lot of heat for at short period of time. Grill the onglet for about 4-5 min. (according to size) on each side, so they will get a deliciously browned crust and at the same time is juicy and rare in the middle. It is important that the onglet isn’t grilled for too long, because it is a cut with a fairly rough meat texture which can get a hard and tough consistence if overcooked, When a onglet is being prepared in just the right way, it is on the other hand a cut of meat with a very great taste and juiciness. Remove onglet from the grill, and let it rest for 5-7 min. before cutting it into thin slices and serving it with the warm dressing. If you can’t get your hands on onglet, you can use flank steak or filet steak instead.

    Dressing 50 g marrow (order it at your local butcher) 2 red onions 50 g capers 1 dl good olive oil ½ sherry vinegar sea salt freshly ground pepper 1 bundle tarragon

    Cut the marrow into little squares. Peel the red onion, cut it in halves, and cut it then into fine slivers. Chop the capers a bit, and put it all in an old casserole, which can bear to be put on the grill (or make the dressing inside the kitchen). Put the oil, vinegar, salt and pepper into the casserole, and put it on the grill. Heat it slowly and carefully, until the marrow begins to melt and it all cooks together into a thick dressing. Chop tarragon, and put it in the warm dressing. Pour the dressing on top of the warm slices of meat and serve right away. If the meat and the dressing are left for to long before serving, the marrow and the dressing will stiffen a bit and thereby become greasy in its expression.

    Flamed strawberries – with rose and strawberry sorbet
    4 persons
    500 g strawberries
    2-tablespoons of acacia honey
    1 little handful of rose leaves
    1 little handful of verbena leaves
    1 unsprayed lemon
    1 drop of whisky

    Rinse the strawberries, and snip away the top. Let them drain off carefully.
    Heat up a frying pan directly on the fire/embers, and put the honey onto the hot pan. When the honey starts to fizz and caramelize, put the strawberries onto the pan. Let the strawberries “fry” for 30 sec., then add the roses and finely grated zest and juice from a lemon, and let it all fry for 1 more minute, until it thickens and becomes a light syrup.
    Add whisky to the pan (as needed), and tilt the pan a bit and shake it, so the fire can get a hold of the alcohol and thereby flambé. When the alcohol is lit, shake the pan easily, until there are no more flames and therefore no more alcohol. Add the verbena leaves and shake the pan one more time.
    Serve the strawberries right away, directly from the pan and while they are hot with a nice spoon of strawberry sorbet on the side.
    The dessert can also be made with other kinds of berries or fruits such as peaches, apricots, plums, pears or apples.

    Strawberry sorbet
    500 g fresh strawberries
    1 litre water
    200 g cane sugar
    ½ vanilla pod
    10 whole peppercorns
    2 unsprayed lemons

    Rinse the strawberries, and snip away the top.  Let them drain off carefully.
    Slice the strawberries in halves, and put them in a pot along with water, sugar, vanilla, vanilla pod and the whole peppercorns. The peppercorns helps to “break” the sweetness in the sorbet, while it at the same time stimulates the taste buds a little, and are thereby enhancing the taste of strawberries.
    Bring it all to a boil, and let it stay that way for 3-4 min. Remove the stove from the heat, and season with finely grated zest and juice from the lemons. Leave the strawberry pickle for 20 min.
    Blend the pickle and strain it through a big-meshed strainer, so a little of the strawberry meat will pass along through. Place the sorbet brine in the fridge, and let it cool off completely.
    When the sorbet brine is completely cold, pour it in an ice machine and run it to a sorbet. Put the finished sorbet in a plastic box and place it in the freezer, where it can stay for 3-4 days and still keep its nicely creamed consistence.