torstai 18. helmikuuta 2010

Nordic Kitchen attracts visitors in BioFach

A new day has dawned in the Nordic Cuisine Organic kitchen. The first day of BioFach showed that the kitchen was a success. Food was fresh, innovative, looked good and tasted delicious. Many exhibitors said the kitchen gave back-up and believability to the exhibitors. The kitchen showed what New Nordic Food is for the audience who has come from all over the world.

Today the Nordic kitchen has been strengthened with a Swedish talent; Paul Svensson has joined the team. Paul, Kim Palhus and head chef Jesper Witt Paustin from Denmark will conjure up Nordic delicacies for the fair’s visitors and for the exhibitors. Thanks to Nordic Council, Organic Denmark, Danish Agriculture & Food Council, Food from Sweden and Ministry of Agriculture and Forestry of Finland, the Nordic Kitchen could be established.

Finnish signature dish for Thursday by Kim Palhus
Marjoram seasoned vegetable “shaslik” with red onion jam and roasted oat meals, flavored with sea buckthorn- and cold pressed rape seed oil syrup and Granma´s pickled cucumbers

Ingredients: for 10
½ cucumber
2dl water
1 dl white vinegar
Tablespoons jam chopped fresh dill
½ - 1 dl sugar

Onion jam
2red onions
½ dl water
5 tablespoons jam sugar
2 tablespoons jam red vine vinegar

Vegetable skewers:
1 red bell pepper (or other organic vegetable)
1 green bell pepper
1 zucchini
4 tablespoons fresh chopped marjoram

Buckthorn sauce:
½ dl jam sugar
1 tablespoons salt
½ dl buckthorn juice
4 tablespoons cold pressed turnip rape seed oil (Virgino)
2 tablespoons jam roasted oat meals
10 slices finncrisp

1. Slice cucumber to thin slices or stripes, mix water, sugar, vinegar, dill and salt well.
2. Add cucumber and refrigerate for about half an hour.
3. Slice red onions to thin slices, heat pan add oil and onion slices. Simmer 5 minutes, add sugar and water. Boil 5minutes until it gets thicker
4. Peel and cut vegetables for “shaslik”
5. Dip vegetables to boiling water for two minutes, cool with cold water
6. String veggies to skewer and season with salt and marjoram
7. Mix buckthorn juice, sugar and cold pressed turnip rape oil, bring to boil and cool
8. Build plate as it is in the picture and serve

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