New Years Eve & Take Away

GUIDE TO PREPARATION & SERVING

 Thank you very much for choosing our New Year’s menu this year.

 Here is the preparation method and suggestions for serving.

 First: Check that everything is there. We pack everything carefully and always check everything through an extra time. But mistakes can happen when we pack for many people.

 Everything in the large bag must be refrigerated – however, please take the bag out about 30 minutes before you start preparing. The dessert must remain in the refrigerator, however. 

The small bag dont not need to be refrigerated, such as Wonton Tart, Croustade, Buckwheat Kernels, Pistachio, Dildo Oil, Meringue and Chocolate Crumble 
But put Chocolate Crumble approx. 30 min. before serving. 

If you are in doubt whether you have the right mayo/cream, taste it quickly. Then you will quickly find out what is what. 

On our Facebook and Instagram there are pictures of most snacks and dishes that you can use for inspiration. Otherwise, it is just creativity that controls the antics.

 We have divided the menu into four group numbers: 

Snacks have no. 1. – Starter no. 2. – 
Main course no. 3. and Dessert no. 4.

On all packaging with the same number belongs to the same serving group.

 On the lid will be written group no. 1. – 2. – 3. or 4. 
as well as number pers/pax/p

SNACKS 1. 

Salmon, Apple and Croustade Tartare
(This snack is ready to eat)
Pour liquid from apple and dill mixture and mix with salmon. Add Croustade and then a few dollops of horseradish cream (white piping bag)

 Cod Croquette & Wasabi Mayo
The cod croquette is ready-made and should be placed on a plate or on a rack and heated in a preheated oven at 200° for approx. 3-4 min. Longer if it is cold from the refrigerator.

A small dollop of Wasabi Mayo (light green piping bag) on the plate, then the hot cod croquette is placed on top so that it does not roll around – finally a good dollop on top.

 Waffle, Aioli, Duroc & Vesterhavsost
The waffle should be placed on a plate and heated in a preheated oven at 200° for approx. 2-3 min. Take out the dish and spray a good amount of Aioli (Aioli is written on the piping bag) on the waffle, then a slice of Duroc ham and finally sprinkle with Vesterhavs cheese. Lift the waffle from the dish onto a serving plate/dish.

 Gravad Beef, Pepper Mayo, Rocket, Pistachio and Wonton (This snack is ready to eat)
Approximately a tablespoon of Gravad Beef is placed in the Wonton tart. Then add 3-4 dollops of pepper mayo (Pepper is written on the piping bag) 2 pieces of Rocket and finally sprinkle with a little Pistachio.

 STARTER 2. CRAB BISQUE &  CURED SCALLOP
Crab bisque should be heated in a small pot until it just starts to bubble. Be careful not to overheat and keep an eye on it, otherwise it can bubble over quickly.
Crab bisque can also be heated in a microwave for approx. 2-3 min. Time depends on the quantity and you have to be careful not to overcook it.

 Scallops are cured; seasoned with salt/sugar and do not need to be cooked. 

Serving:
Preheat deep plates/bowls in the oven before serving.
Fennel – approx. a spoonful in the bottom of the deep plate/bowl. Then sprinkle about a spoonful of buckwheat grains on top and then add about 2 teaspoons of vegetable oil all around the dish. Place about three slices of seasoned scallops on top of the fennel.

Pour the hot crab bisque at the table.
There is about 1.25 dl. pp. 

MAIN COURSE 3. ANGUS BEEF TRIPLOIN
We have cut the beef striploin into sizes for 2 and 3 people. 1 piece of beef is for 2 or 3 persons and is approx. 130 gr. pp.
Season the beef striploin with salt and pepper and brown it in a hot pan with oil. First the side with the fat for about 40-45 seconds. Then on the other sides for about 25-30 seconds. There should be a good crust. Add a good dab of butter and a couple of cloves of garlic (if you have any) when you have reached the last side.

The meat with garlic should be placed on an ovenproof dish and in a preheated oven at 180° for approx.

 Approx. 13 – 14 min. for pieces for 2 people
Approx. 20 min. for pieces for 3 people 

Take the meat out and let it rest for approx. 5-7 min.
If you want the meat more cooked, the meat should be cooked for 2-3 min. more. 

Jerusalem artichokes and Pommes Duchesse should be put in the oven a few min. before the meat is done, as they can take approx. 8 min. (while the meat is resting) 

The truffle sauce should be heated in a small saucepan just until it just starts to bubble. Be careful not to overheat it, as it can burn quickly. Then add the onion/chives and it is ready to serve. 

The sauce can also be heated in a microwave for approx. 1-2 minutes. The time depends on the quantity, and again you have to be careful not to let it bubble over. 

Serving:
Preheat dinner plates in the oven before serving.
The meat can be cut into two or more slices or as a steak. Season with a little sea salt and a little pepper.
Place the meat slightly to the left on the plate. Place the fries on the right side of the meat. A few Jerusalem artichokes on the fries and finally garnish with some watercress.

The sauce is served at the table. 

DESSERT 4. CHOCOLATE MOUSSE with SEA BURNS & CHOCOLATE CRUMBLE
The dessert is a set mousse with sea buckthorn jelly and cake base. It is ready to eat straight from the tub, cold from the refrigerator.
Dulce de Leche is in a piping bag. Ad Dulce on the the Sea Buchtorn gelly, after cold Chocolate crumble approx. a tablespoon is sprinkled on – and finally pieces of meringue (approx. 4-5 pcs. pp) are added. 

THANK YOU FOR YOUR ORDER 

ENJOY & GOOD