Archive for the ‘main dish’ Category

Copenhagen cabbage

January 20, 2008

It just couldn’t go on, I guess. Nope. It had to end sometime. A couple of weeks ago, I started being part of the morning rush hour again, catching the bus out to the outskirts of town. Back to work after a couple of months on paternity leave. Getting back to work hasn’t been all bad, but it sure has cut down on my cooking ambitions, no cooking all day these days. One (very) good thing, though – and food related – is that I go to Copenhagen once in a while, attending meetings and that sort of thing. Those meetings aren’t the good, food related things, especially not the parts of the public administration I visit. Their food skills really aren’t worth writing home about. Actually, not at all.

But, sometimes I have a little extra time, giving me the chance to visit some more interesting places in our lovely capital (Read more on Copenhagen and foodie related stuff at Bea’s who just visited the place, took some great pictures and met up with fellow Danish food blogger Zarah.) One of the places I go back to often is Meyer’s Deli. They have an outlet at Magasin and even though I like the original on Gl. Kongevej better, the one in Magasin does the trick and gives me my occasional Meyer fix.


This time around I opted for a cabbage soup with puy lentils. It was a great lunch dish with crunch from the fresh green cabbage garnish and the lightly cured goose providing the filling. I assume this was made from simmering a lightly cured goose in a stock, removing the goose when done and cooking the cabbage in the stock afterwards. The stock and cooked cabbage was then pureed and seasoned, the plucked meat of the goose added, and then served with finely chopped, fresh cabbage and cooked puy lentils. Serve with bread on the side.

For dinner I went to the Deli on Gl. Kongevej. You might say I have a slight obsession for Claus Meyer’s books and deli’s – and you’d probably be right.


Jaw of pork tagine style

December 5, 2007

Sometimes things don’t turn out the way you planned. But – then again – that isn’t always a bad thing. Yesterday I wanted to make a tagine. One of those fragrance filled Morrocan stews made from simmering chicken, veal or lamb for hours on end filling the house with warm flavors. Well, I sort of made it… The result was great, but a tagine? Let’s just say it wasn’t exactly hallal.

I flipped through Claudia Roden’s great book om Middle Eastern food Arabesque and found the tagine I wanted to make: Tagine of lamb with caramelized babyonions and quinces. Equipped with my shopping list I went to town but, alas, no luck finding the piece of lamb I wanted. It seemed that the meat section of my supermarked mad been attacked by Father Christmas and the ever present, especially around this time of year,¬† cuts of pig. Luckily, it wasn’t just any old pig that had delivered the cuts but one from Grambog√•rd, a small farm that makes excellent dairy and meat products.

As no lamb was in sight, I thought why not, let’s go global and make a tagine inspired stew with jaws of pork! Jaws is one of the most overlooked cuts. When cooked properly, the meat becomes extremely tender, you could literally chew it your eyebrows, as the Morrocans say. So there you go – maybe not a traditional tagine, but definitely one to try. As for the quince idea, I must admit I forgot all about preparing them in the excitement, so I opted for a quicker solution and used pears in stead.

Here’s the general idea: Brown the jaws in olive oil (two per person), add chopped onions a couple of crushed garlic cloves and spices (I used a mix of coriander and fennel seeds, a stick of cinnamon and a pinch of safron). Sautee for a couple of minutes before adding water or stock. The jaws should be covered. Season with salt and plenty of pepper. Bring to the boil and skim off any foam that forms. Leave to simmer with the lid on at low heat for an hour and a half.

Meanwhile caramelize the onions (I used shallots) by soaking them in boiling water before peeling. Then sautee in oil until browned. Add the onions to the stew and continue cooking for half and hour. Remove the onions and meat and reduce the sauce. If necessary add sugar, salt and lemon juice to taste. While the sauce is reducing, slice up a pear or two and brown in butter until the cutting side is browned. I used Doyenne – that worked well. When the sauce is reduced add meat, onions and pears and serve along with couscous and perhaps a salad.