Cook it Bold – It’s Only Food
Dark fall/winter evening, and a craving for something good? We got you. Here’s bunch of yummy – and mind you, bold recipes – from chef Christopher Dare. Let’s get cooking.
Orange, Seabuckthorn & Tumeric shots
- 4 * juice & zest from oranges
- 10 seabuckthorn berries (fresh or frozen)
- 1 teaspoon of fresh tumeric root
- pinch of sea salt
- 1 teaspoon honey
Add it all to a stand blender, blend until smooth as silk on silky sunday.
Enjoy cold if you’ve got time to chill, otherwise drink it up. great little booster for the immune & digestive system. Can also work well as a palette cleanser or a post meal digestive shot.
Salmon, Liquorice & Lingonberries
- per portion;
- 200g salmon fillet
- 30g lingonberry
- 50ml påmackån
- 1/2 teaspoon activated charcoal
- 1/4 teaspoon liquorice powder
- chilli flakes (to taste)
Add 3% salt water to the lingonberries and leave them in a sealed at room temperature for a few nights to lightly ferment, if you don’t have time you can cook them with a touch of honey for 7-10 minutes on a low heat.
Heat the påmacakn (which is a vegan cream cheese substitute with the activated charcoal and liquorice.
Season with salt, cook it on a low heat for 20 minutes, check for seasoning and you can adjust the colour to be darker by adding more charcoal, it does not effect the flavour much, activated charcoal is thought to be good for the digestive system, but can leave you with a black tongue.
Season the salmon with sea salt and cover with a bit of olive oil, cook the salmon at 200 degrees for 7 minutes and let it rest for a few minutes after.
Serve the sauce with the salmon, lingonberries on top and a sprinkle of chilli flakes to taste.
Pear, Apple & Cashew
- 1 bulb of fennel
- 200g cashew nuts
- half a pink lady apple (or some other thats crispy-fresh-funky)
- 70g butter
- sea salt
- 1 teaspoon nutritional yeast
- 1 garlic clove
Soak the cashew nuts over night in water, add the nuts to a high power stand blender, covering the nuts with 1cm of the soaking liquid.
Blend until super smooth, add salt to taste and add the nutritional yeast & the garlic.
Cut the fennel in half from the top to bottom and pick the fennel tops to keep fresh for garnish later, add the fennel to a smallish container (the container needs to be small to keep it semi covered in butter!).
Add the butter to the dish and season with salt.
Cook it at 150 degrees for around 100 minutes, it’s cooked at a lower temperature for longer to help break down the fibre of the vegetable.
Serve the cashew puree at the bottom of the plate with the fennel on top and dress with the butter from roasting pan.
Finely shop the apple, add it to the top of the dish and garnish with the the fennel tops (the little herby bits).
Pear & Blackcurrent
- a ripe pear
- 4 blackcurrent leaves (can use pine needles or juniper to replace also)
- 1l water
- 600g sugar
- sea salt
- 50g blackcurrents
- 25g redcurrents
- whatever other currents you want 🙂
- 100ml mascarpone
- half a vanilla pod
- 10g icing sugar
Make a syrup with the sugar, water, blackcurrent leaves and a pinch of salt, peel the pear and half it from top to bottom.
Heat the water to a rolling boil, add the pear to the syrup, and cook it for 35 minutes.
Mix the mascarpone with the icing sugar, the seeds from the vanilla pod (substitiute for vanilla sugar or essence if need), puree half the blackcurrents in to the mix, add a pinch of salt to season.
Cool down the pear mixture for a few hours, serve the mascarpone on the base of the plate, half a pear on top, finely slice the blackcurrent leaves, garnish with fresh berries and fairy dust if you have any.