HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Cookbook

 

Musk Ox and Fresh Young Garlic,
Milk Skin and Caramelized Garlic

Musk Ox

 
  • 400g musk ox loin
  • Grape seed oil, for sautéing
  • 45g chicken glace
  • 1kg full- fat milk
  • 50g cream
  • 30g milk protein
  • 4 new season garlic bulbs
  • Salt
  • 90g chicken glace
  • Apple balsamic vinegar
  • 24 leaves onion cress
  • 12 small shoots garlic
  • Grapeseed oil, for brushing on
  • 20g brown butter
  • 5g finely chopped shallots
  • 2g finely chopped parsley
  • 5g ramsons (wild garlic) capers

Musk ox

Cut the meat into four 100-g portions. Roll tightly in clingfilm (plastic wrap) and poach at 58 degrees C (135 degrees F) for 10-12 minutes. Wipe the meat dry and sauté it in the oil in a very hot pan. Add the chicken glace to glaze.

Milk skin

Preheat the oven to 200 degrees C (400 degrees F). Mix the milk, cream and milk protein together in a pan and heat everything to around 70 degrees C (160 degrees F). Skim off the first few skins, which will be very fragile. When a firm skin has formed, pull it off with both hands and store it on baking (parchment) paper. Repeat until 8-10 perfect skins have been produced. Bake the garlic in the oven for 20 minutes, squeeze out the soft interior and season the resulting purée with salt.

Sauce

Warm up the chicken glace and season with the vinegar.

Garnish

Pick the leaves of the onion cress into ice water, spin them dry and keep cool on kitchen paper (paper towels) until serving.

Burned young garlic

Just before serving, brush the garlic with the oil and char-grill (charbroil) until soft in the middle and burnt on the outside.

Serving

Heat the milk skins on a hot surface or by putting them in a hot oven for 2 minutes, smear the garlic purée over them and then roll them up into a cigar shape. Put 2 on each plate and arrange the burnt garlic around them. Place the meat next to them and the herbs around each plate. Add the brown butter, shallots, parsley and capers to the sauce. Pour onto the plate and serve.

 
  • from:
    Noma
    Time and Place in Nordic Cuisine
  • by René Redzepi
  • Photography by Ditte Isager
  • Phaidon 2010
  • Hardback; $49.95; 365 Pages; 200 Color Photographs
  • ISBN-10: 0714859036
  • ISBN-13: 9780714859033
  • Reprinted by permission.

Buy Noma: Time and Place in Nordic Cuisine

 

Noma

 
 
Own Your Kitchen
.

This page created April 2011


 

 
 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
.