BIODYNAMIC ONIONS

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BIODYNAMIC ONIONS

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Ingredients

Adjust Servings:
Onions
10 medium biodynamic red onions
2 litres elderflower Vinegar
Cheese Sauce
1 kilogram Water
1 kilogram hay cheese
Rye Crumble
500 grams rye bread
100 grams beetroot juice
20 grams Squid Ink
40 grams Butter melted
dried nettle
dried dandelion
To Serve
nastursium leaves
small ramson leaves
rosette cress
water cress leaves
ramson flowers
  • Serves 4
  • Medium

Ingredients

  • Onions

  • Cheese Sauce

  • Rye Crumble

  • To Serve

Directions

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Pickled Onions

  1. Peel the onions and cut of the base.
  2. Simmer in the vinegar until just cooked then allow to cool.
  3. Once cool remove each shell by pulling it through the bottom.
  4. Set aside 12 perfect shells then cut 12 more shells into rings.

Cheese Sauce

  1. Cut the cheese into 3cm squares then place in a pot with the water.
  2. Warm gently for an hour until the cheese is melted given all its flavor to the stock.
  3. Pass and season with salt.

Rye Crumble

  1. Cut the Rye bread into a 2cm dice then mix with the juice, squid ink, butter and salt.
  2. Toast in an oven at 165 degrees C until crisp.
  3. Blend to a crumble in a food processor then season with the dried herbs.

To Serve

  1. Warm the onions gently in the vinegar.
  2. Arrange on the plate and add the herbs and flowers around.
  3. Serve the cheese sauce on the side and finish with the crumble.

Rasmus Kofoed

First he won bronze. Then silver. And finally, in 2011, he received the golden statue, the proof that he was the winner of Bocuse d’Or and thereby the title “the world’s best chef”.

In 2013, Rasmus Kofoed received his second Michelin star within only two years at Restaurant Geranium in the corner of Copenhagen’s national stadium.

High rising. Second to none.

Geranium is a 1st. class Nordic luxury restaurant practicing minimalistic cooking. The restaurant has quickly grown a reputation for its inventive and highly intuitive culinary approach through its aim to explore the area of tension between the urbane and the natural with dishes of amazing delicacy.

Kofoed has undertaken to create meals that involve all the diner’s senses, as well as to challenge perceptions through his cooking.

Among the ingredients on Geranium’s tasting menu, ceps, heather, sheep butter, dried leaves and pine needles contribute to this Nordic experience of terroir cooking at its finest.

The restaurant was awarded The Nordic Prize 2013 as best restaurant. Read this in-depth article on the Nordic Star Chef and Bocuse d’Or Legend by the esteemed US Food Magazine Honest Cooking.

Rasmus Kofoed exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at: ambassador@bon-vivant.dk

Restaurant Geranium

Restaurant Geranium is a lucid, light and dynamic kitchen. It’s mission is to create meals that involve all senses – restores, challenges and enriches.

The restaurant is a top notch of a growing breed of Nordic restaurants practising its homeland’s minimalistic, simple cooking; what sets it apart from many others, however, is the tremendous skill of head chef and Bocuse d’Or Legend Rasmus Kofoed.

Therefore Geranium has also rapidly grown a reputation for its inventive and highly intuitive culinary approach through its aim to explore the area of tension between the urbane and the natural with dishes of amazing delicacy.

The restaurant is situated on the corner topfloor of of the Danish national stadium, Parken, at the Commen Gardens from where one can follow the seasons’ journey through the tree crowns, catch glimpses of the citys green copper roofs and just see the windmills of Øresund.

The location emphasizes Geraniums vision of gastronomic clarity and diversity. It explores the area of tension between the urbane and the natural.

Geranium holds 2 stars in Guide Michelin and is currently ranked #45 at The World’s 50 Best Restaurants (second ranking year).

Nordic Star Chef Rasmus Kofoed and Co-Restaurateur Sommelier Søren Ledet exclusively offer their excellence for lectures, food festivals, consultancy and exclusive dinner parties.

In case of interest, credentials or/and press, please contact Kristian Brask Thomsen at: ambassador@bon-vivant.dk

 

Photograph by: Claes Bech-Poulsen

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