Gastronomy
In 2005, the Nordic Council of Ministers initiated the New Nordic Food manifesto as a way of boosting the production and consumption of traditional food products. Tired of the low quality and tasteless, yet clinically perfect food that had come to pass for Danish food, chef Claus Meyer sought answers by studying the history of agricultural production.
For more information on Danish gastronomy visit:
Healthy recipes with a Danish flavour (chefs Noélia Jerónimo and Carsten Lunding):
Food is culture. To change food habits is a change of culture. The recipes of this menu have been developed from the traditional kitchen of the Algarve Region, and therefore they are recognizable for the people who live there. Each course has, however, been twisted a little to relate to the trend that preventing life style diseases is a growing concern in all Western societies, including the Portuguese. The innovation of the dishes point in a healthier direction, be it in the choice of ingredients, the methods of preparation and / or the weight given to each element of the dish. Thus, this menu truly combines tradition and renewal and points towards a healthier food culture in the future. Carsten Lunding
Tuna Muxama and Gazpacho Salad:
Chop up the tomatoes with a little bit of garlic, olive oil and
oregano. Leave on the kitchen table for some hours. Cut thin
petals of Tuna Muxama and serve them over the gazpacho
salad.
Lemon Rice with Sea Bass and Clams:
Clean the sea bass and use the bones and head to make a
broth with olive oil, onion, garlic and a lot of coriander.
Sauté some onion and chopped garlic in olive oil, add the rice
and slowly add the broth of fish stirring until the rice opens. At
the end of the rice cooking, add the clams and the lemon. Only
then add the loins of sea bass. Let it simmer 1 to 2 minutes and
serve quickly with a lot of fresh salicornia.
Portuguese Black Pork Cheeks:
Season the cheeks with salt and pepper. Pour them in flour and
blush them in a hot pan with a little bit of olive oil. After
stained, set the meat aside. Sauté onion and chopped garlic in
the same oil. Add a lot of thyme, the meat and cover with red
wine. Cook over low heat 2 to 3 hours, the meat should be
tender but not falling apart. Serve one cheek per person with
steamed or sautéed vegetables in season; new baby carrots,
asparagus, spring onions, slices of courgette….
Carob pie, almond and Gila:
Mix 12 eggs with 300 grams of sugar. Add 200 grams of
chopped almonds and 200 grams of minced carob together with
400 grams of Gila marmalade. Bake in the oven at 180º for 15
minutes. Serve a very small slice with
Yoghurt mousse:
Soak 2 leaves of gelatine in cold water. Slowly heat 1 dl full
cream milk and 1½ tbsp of honey to 40º. Drain the gelatine
completely of excess water and dissolve in the warm milk. Add
the milk to 4 dl yoghurt with a pinch of salt. Let it set in the
fridge for at least 3 hours.
Filo and almonds:
On two layers of filo pastry, spread a little egg white with a
brush. Sprinkle on some honey (make it more liquid by heating
it up, if necessary) and a handful of slightly roasted almonds.
Add an extra double sheet of filo, paint with egg white and roll
up like a Swiss roll. Cut in 3 cm slices, put them on the round
base and bake for 10 minutes at 200º.
The mousse is a good alternative to ice-cream and the filo adds
a lot of flavour without any fat.
Noélia Jerónimo and Carsten Lunding