Lamb stew with celeriac

Lamb stew with celeriac

Danish comfort food.

(Serves 4)

11/2-2 pounds lamb stew meat (cut in cubes)

8-10 black peppercorns

2-3 bay leafs

2 onions (chopped)

2 pounds potatoes (peeled and cut in cubes)

1 pound celeriac (peeled and cut in cubes)

1 big bunch of parsley

Salt and pepper

To serve: rye bread and preserved red beets

Cover the lamb with water and boil for 5 minutes. Remove any froth and add 1 tsp. salt, peppercorns and bay leaves. Add the onions and let the meat simmer with a lid on for about 25 minutes.

Add potatoes and celeriac and let it simmer with the lid on for about 25 minutes.

Remove the lid and let the stock reduce if necessary. Stir the stew with a wooden spoon so the potatoes and celeriac thicken the stew. Add salt and pepper to taste and stir in the freshly chopped parsley.

Serve with rye bread and preserved beets.

Pork Tandoori

Pork Tandoori and smashed potatoes

Midweek easy meal

Serves 3-4
1 Pork tenderloin
2 TBSP Tandoori dry spice
Salt and pepper
1/2 TBSP olive oil

11/2 pound potatoes
2-3 cloves garlic
2-3 TBSP butter
1 handful fresh parsley (chopped)
Salt and pepper

Trim the tenderloin of excess fat and silver skin. Cut it in 6-8 pieces, roll them around in the Tandoori spice and sprinkle with salt and pepper.

Scrub the potatoes and boil them in salted water with the peeled garlic until tender (20 minutes).

Heat a frying pan with olive oil. Be sure the pan is hot before adding the meat. Sear the pork quickly until browned on all sides. Turn down the heat and continue cooking and turning until done (15 minutes).

Drain the potatoes but reserve 1/2 cup of the cooking water. Smash each potato once (using the back of a large spoon) so the pieces are very large and chunky. Add butter, a little cooking water, salt and pepper. Stir gently to combine and fold in the parsley.

Serve with a salad of your choice.

You can make your own Tandoori spice by mixing 1 tsp garlic powder, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/8 tsp cayenne pepper

Friday night comfort food

Lamb rump steak on potatoes and Hamburg parsley
(3-4 persons)


11/2-2 pounds potatoes (thick slices)
1 pound Hamburg parsley (thick slices)
Fresh thyme
Olive oil
Salt and pepper

2 whole lamb rump steaks (1- 11/2 pound)
Fresh herbs (thyme, oregano, mint or what you have/like)
Garlic (I used 3 cloves)
Salt and pepper

Preheat oven to 375 degrees F (190 C). Toss the potatoes and Hamburg parsley with thyme, salt, pepper and olive oil (and maybe some sliced garlic) and place them in a baking pan. Put in the oven for about 30 minutes.

Score the fat on the rump steaks with a sharp knife and rub the meat with finely chopped herbs and garlic and some salt and pepper. Place it on top of the potatoes and let it stay in the oven for about 30 minutes more.

Slice the meat thinly and serve with a green salad.