Curry Egg Salad - "Danish Smorrebrod Style"

This is what you need:
1  Egg yolk
1/2 tsp Salt
1/4 dl Lemon juice
3,5 dl Cold pressed rapeseed oil 
1 dl Creme Fraiche 38% 
1 tbsp Curry Powder - Cp44
6 Eggs
100 g Mushrooms
2 Jerusalem artichoke
10 - 15 stk Cornichons 
Fresh Chervil

This is what you do:

Start with boiling the egg lightly soft. Cool them down.
While the eggs are boiling - fry the mushrooms in a small pot. First at high heat, then under lid at low heat for 10 min. Cool them down.
Whip the mayo - whip the salt into the egg yolk. Add the lemon juice and whip again. Hereafter add the oil slowly while whipping thoroughly.   
Add the creme fraiche and curry powder to the mayo and whip again. Add salt, a bit of sugar and maybe a bit more lemon juice to taste.
Cut the peel of the jerusalem artichokes and dice them into small cubes.
Peel the eggs and also dice them.The Cornichons and the fried mushrooms are also diced into fine cubes.
The chervil is chopped fine.
All ingredients are mixed gently.
Let it set in the fridge for around 3 hours before serving it on a piece of Rye Bread and a pickled herring. 

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Lamb Korma

Serves 6 people

This is what you need: 

1 kg Lamb meat - diced in big chunks.
8 dl Coconut Milk
2 tbsp Curry Powder Cp44
1 dl Oil
160 g Finely chopped onion
2 cloves of garlic - finely chopped
100 g Apricots
1 dl Cream 38%
50g Butter
50 g Almonds
10 g dried coconut
Fresh Coriander leaf
Salt, sugar and lemon juice to balance the taste.

This is what you do: 

Add the oil to a big pot and fry the onion and garlic at low heat, until lightly brown.
Add the Curry Powder and let it sizzle a bit. Then add the coconut milk. Let it simmer for a minute or two.
Add the lamb meat and apricots and let the dish simmer under lid for 45 minutes.
Balance the taste with salt, sugar and lemon juice.
Add the cream and butter and don't let the dish boil after this.
Garnish with Roasted almonds, dried coconut and fresh coriander leaf.
Serve with rice.