RECIPES from our cookery book Mamaq. Inspiration for cooking with greenlandic herbs.

SAFFRON PANNA COTTA WITH MELON CARROT SOUP 
 

Soak gelatine sheets in cold water, just enough to cover the sheets for 5 minutes. Remove and squeeze excess water from the sheets. Set 
aside. 
  In a saucepan, heat milk, cream, crème fraiche, sugar, vanilla seeds and saffron on medium heat until sugar has dissolved. Stir constantly to prevent the milk from burning. Once sugar has melted, remove from heat and stir in the melted gelatine sheets. Leave for 10 min. for the saffron colour to steep. Stir again, then place in forms or moulds and cover with cling-film. Refrigerate for at least 4 hours.


  Melon carrot soup: Add melon juice, carrot juice, honey and angelica to a saucepan. Heat on low heat just enough to dissolve the honey. Remove from the heat and cool in a refrigerator for minimum ½ an hour. Once cooled, stir in the lemon juice. Mix the blueberries with the cane sugar. Use as a garnish. If you do not have a juice machine, then blend the melon and carrots to a very fine puré. Heat as mentioned above, but then strain through a cheese-cloth or very fine strainer.

Recipe for 2 people

 

2 dl. whole milk
2 dl. whipping cream
3 tbs. créme fraiche 38 %
100 gr. sugar
1 vanilla pod, 
seeds scraped out 
1 good pinch saffron
6 sheets of gelatine

Melon carrot soup
1 cantaloup melon, 
peeled and juiced
2 carrots, peeled and juiced
Juice of ½ a lemon
2 tbs. honey 
(liquid honey is the best)
1 tbs. angelica leaves, crushed

3 tbs. blueberries
cut in half
1 tsp. cane sugar

KVAN FOCACCIA BRØD
 

Gæren opløses i det kolde vand. Tilsæt salt, kvan .... på engelsk

25 g yeast 
1 tbs. sugar
1 tbs. salt
8 dl cold water
1 tbs. fennel seed, crushed
1 tbs. anise powder
1 tbs. angelica leaves, crushed
1½ l. flour, (1/3 rye flour, 
rest wheat)

Recipe for 2 people

 

300 gr. halibut fillet
15 gr. salt
1½ dl. white wine vinegar
½ dl. water
125 gr. sugar
½ tsp  angelica leaves
1 tsp. arctic thyme

MARINADED HALIBUT WITH ANGELICA SEEDS & THYME 
 

Cut the halibut into large cubes (about 1 x 1 cm). Set them into a deep dish or bowl and sprinkle salt over them. Cover them with cling-film and let them rest overnight in the refrigerator.
   Place vinegar, water and sugar into a saucepan and simmer over medium heat until the sugar melts. Then add the angelica and thyme. Remove from the heat and let cool until the marinade is lukewarm.
   Remove fish from refrigerator and drain off any excess liquid. Pour the vinegar marinade over the fish and place fish again in the refrigerator overnight. The next day, the halibut is ready for serving. Try serving this dish on a bed of rocket or baby salad.

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