Appetizer:

* Foie gras terrine served on brioche bread & frisée salad

with red onion marmalade in a glace of balsamic with

fresh winter berries *

Ingredients:
Foie gras terrine (Buy it from deli man, enough for 6 people)
5-6 slices of brioche bread
2 pieces red onion
2 dl of Sugar
2 dl of Water
Balsamic vinegar

Preservatives and jam powder
winterberries

 

1. Balsamic vinegar is poured into a small saucepan and boil slowly about. 10-15 min. until it begins to thicken. Cool it, and then within a few minutes it gets a creamy consistency.

 

1. Cut red onions into tiny cubes. Boil water, sugar and 1 tablespoon balsamic vinegar until it is thick. Stir the preservatives and jam powder in, so it will have a firmer texture. Placed it in the refrigerator.

 

 

 

 

 

 

 

Starter:

 

* Fried scallops with chorizo on a bed of mixed lettuce served

With a salsa of mango, melon and pineapple *

 

 

1 pome’granate
1 pcs. organic baby pineapple
1 pcs. honeydew melon
3 pcs. Mangoes

salt

pebber

 

Dressing:

 

1. Cut the pineapple, melon and mangoes into cubes and mix them together in a bowl. Put it in the fridge.

2. Cut pomegranates in two and bank this by hand with a heavy kitchen utensils. Set aside.

3. Cut the chorizo into slices lengthwise so you get long slices. Fry it until it gets colour on both sides.

 

4. Roast scallops in oil in a hot frying pan 1/2 minute on each side. Season it with salt and fresh pepper structure.

 5. Mix the dressing together. Lemon, honey and mustard, salt & pepper. Then mix the dressing into the salad.

 6. Serving:

 Arrange a small handful of juicy lettuce on one side of the plate. Sprinkle with pomegranate. Add 3 fried scallops on 3-fried chorizo slices. Garnish with the fresh salsa!

 

Dessert

 

* Orange & Lemon Mousse *

 

5 pcs. of gelatine
4 eggs
120g sugar
1 rod of good vanilla (Grain)
2 fresh oranges
2 fresh lemons
2.5 dl whipping cream

 

 Garnish:
1 dl water
0.5 dl sugar
The peel of 1 orange

Put the gelatine in a bowl with plenty of cold water. Put the egg yolks in one bowl and the whites in another. Whisk the yolks fluffy white with half of the sugar. Split the vanilla rod, and scrape the grains out and whip them into the yolks. Wash the oranges and lemons and dry them off. Grate finely the shell gently and turn it into the yolk. Cut the oranges and lemons in half and press the juice out. Drain the juice and put it in a little saucepan. Heat up the juice slightly (not to much!). Press the water out of the gelatine and melt it in the orange/lemon juice. Whip the juice into the yolks.