Gregers, Henrik and Tobias all love to cook so we have put together a 3 course dinner that is great for the summer season but you can enjoy it anytime! Also, you will find that each recipe is a personal favorite!
1. Starter, Fresh caught prawns on ciabatta by Tobias Wandrup
2. Main course, Old school fondue by Henrik Ørgreen
3. Summer dessert, Strawberry & Rhubarb Compote with cream by Gregers Fastrup
1. Tobias Wandrup- This is a delicious summer starter. My family and I eat this dish every summer and it is one of my favorite dishes.
Every summer we go fishing in the North Sea in Northern Denmark. We make the fishing nets and catch crabs each July for the annual crab feast. The prawns are often purchased from the local port, where we also know some fishermen. Crabs and prawns are always eaten the same way- with bread, mayonnaise and lemon. It’s one of the best dishes in summer!
* 250 g fresh caught shrimps
* Ciabatta bread
* Salt & pepper
These shrimps are always eaten cold and can be picked up fresh from the local fisherman.
Peel a pile of shrimps, butter the ciabatta bread/baguette, cover with shrimp, add a lemon slice, sprinkle some dill, and drop mayonnaise and caviar on the very top. Serve with ice-cold white wine! Delicious!
2. Henrik Ørgreen- For the main course, this is a very old recipe that comes from my parents who invented a special version of the ”meat fondue” in the mid 60’s. This recipe has been very popular in the family ever since and is eaten at least twice a year with family and friends!
This is also a very social way of eating and cooking together at the table, so all the ingridents are pre-prepared so that once all have been seated at the table, no one has to go forth and back to the kitchen!
2-3 kg of tender organic tenderloin meat
Lots and lots of dry spices depending on your taste (minimum of 20 different kinds!)
For example, ginger, lime, curry, paprika, garlic, rosemary, sage, mint, hot chili etc)
Fresh crusty bread
Fresh herbs (min 6-8 differnet !) For example we used cilantro, basil, parsley, oregano, thyme, chives )
Pickeled vegetables (minimum 4-6 different!) For example, onions, capers, beets, cornichons.
800 grams of organic mayonaise
d. 2 Liter of vegetable oil
First you cut all the meat into bite size pieces and serve in small bowls at the table for each individual. You’ll also need to slice lots of fresh bread for this!
The whole idea is to pre-cut all the fresh herbs, pickled vegetables and place together with the spices and sauces/dressing on a tray at the table. This is where you can choose your favorite ingredients to create your own sauce which has to always have the base of organic mayonaise! So after all the ingredients have been passed around the table and the sauces have been mixed on your plate, you are ready to start the fondue!
You heat up the oil in the fondue casserole and when it begins to boil, it is ready to cook the meat! You dip your meat into the hot fondue casserole and after a very short cooking time it is ready to dip into your own sauce. Also the fresh crusty bread is very good to dip into the sauce/dressing.
Note 1: If you do not have a lot of spices in your kitchen, it is normal that the invited family and friends also bring some of the spices. It is extremely important that you have a minimum 20 spices to put into the sauce/dressing.
Note 2 : If there are many people eating together, then it is recommended to have extra fresh oil to change every now and then, as all the juice from the meat brings down the temperature.
3. Gregers Fastrup- This is my absolute favorite dessert. It is actually not only a national and most traditional Danish dessert but also the most difficult to pronounce for non-Danes. Every single Danish perons’s mother made this for them and their grandmother before that and now we serve it to our children.
Strawberry & Rhubarb Compote with cream (rødgrød med fløde)
300 g rhubarb
2 dl water
350 g fresh strawberries
ca. 150 g sugar, or as you like
add vanilla according to your taste
Cut some fresh rhubarbs and collect nice red strawberries from your garden....Its summer time!
Cut the rhubarbs in 1-2 cm pieces put it all in a pot together with the water and heat it slowly until its boiling - let it boil for 5 - 6 minutes add the strawberries, sugar and vanilla and get it all back to boiling while stirring.
Serve hot or cold with ice cold cream.