Sveppasúpa – mushroom soup
How to:
Heat soup, grill bread, put pesto butter in a small bow, decorate with whipped cream and herbs
Recipes:
Soup:
6l water, 2l cream, 2 boxes cut and fried mushrooms, 2 cups mushroom stock, 1 cup shiitake sauce, 1 dl balsamic syrup, 2-3 cups roux, a little sauce color. Salt and pepper to taste.
Bread:
Mix
2,8l lukewarm water 3dl oil
200gr yeast
250gr sugar
let sit and rise a bit
mix in
120gr salt
3kg flour
500gr whole wheat 500gr rye
mix well until smooth, cut dough up, make loafs and let rise for at least 30 minutes
oven setting: 10min 100°c steam 8 / 15min 180°c heat
Pesto+butter:
1l olive oil
4dl sundried tomatoes
15 olives
1 garlic
1 tbsp dried basil or 6 leaves fresh 1 tbsp garlic pepper
Whipp 500gr butter with 3-4 tbsp of the pesto————————————————————————————————————————————————
Heitreyktur Lax – Hotsmoked salmon
How to:
Warm salmon in water, in a bowl put: rucola, croutons, basil aioli, tomato, warm salmon on top and decorate with herbs
Recipes:
Croutons:
-Cut bread to 0,5cm cubes
-lay in gastro, drizzle oil, salt, garlic pepper and dried parsley over -bake at 180°c for 5 min
-take out, stir it up and put in heating cabinet.
Baked tomato:
-put tomatoes in gastro, cover with oil, garlic pepper, salt and fresh herbs
-possible herbs to use, tymian , rosemary and basil
-bake in oven 180°c for 5 min then put to heating cabinet for a few hours, at the end of the day, put to cooler
Basil aioli:
2 eggs, 1 yolk, 2tbsp dijon, 0,5 tsp salt, 0,5 tsp white pepper, 0,5 lime juice, 0,5l oil mixed with 60gr basil and 20gr spinach, blend all of this until it starts to thicken, then slowly add 1,5 l more of oil.
Grafið naut – Cured beef
How to:
Put a portion on a plate and let it defrost, spread on truffle oil, rucola and parmesan
Recipes:
The meat:
Lay the pieces in salt for 3 hours, clean it off and let it lay in herb mix for 3 days, then pack and freeze, slice in electric cutter into thin slices and arrange on plastic for serving.
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Djúpsteiktur Brie – Deepfried brie
How to:
n a bowl, but 3 tbsp grape salsa, deep fry 2 pieces of cheese put them on top of the salsa and decorate with herbs
Recipes:
The cheese:
cut the cheese into 4 equal pieces- dip in flour, then egg yolks, then panko
freeze, pack when frozen
Grape salsa:
Cut 1 cluster of grapes into 4 pieces finely chop 1 red paprika
finely chop 1 pack of chives
add 1 cup chili jam
Chili jam:
boil together
1 bag frozen red paprika 500ml table vinegar 500ml sugar
1 tbsp chili flakes
1 tsp salt
Trufflu franskar – Truffle fries
How to
In a large bowl, put half of fries, truffle mayo on top, then second half of fries, again sauce and top with parmesan and dried green herbs/kale
Recipes:
Truffle mayo:
In stand mixer
10 l mayo
1 cup cold water water 1 tbsp salt
1 dl truffle oil
put to bottles and mark T
Sætar sterkar – Spicy sweet
How to
In a large bowl, put half of fries, garlic mayo and sriracha on top, then second half of fries, again sauce and top with dried green herbs/kale
Recipes:
Garlic mayo:
in witamix blend:
2 whole elephant garlic
2 pack parsley
1 dl oil
1tbsp salt
in stand mixer:
1 bucket vegan mayo
add the mix from the blender
put to bottles and mark G
| Truffle fries instead of regular fries/ potatos | This portion should be the same as Truffle fries on the menu. |
| Spicy Sweet fries instead of regular fries/ potatos | This portion should be the same as Spicy sweet fries on the menu. |
Lax – Salmon
How to:
Grill salmon, drizzle with salt and ginger sauce, fry vegetables, deep fry potatoes and roll in herb butter/oil with salt and pepper. Plate with garlicsauce and decorate with herbs
Recipes:
Garlic mayo:
in witamix blend:
2 whole elephant garlic
2 pack parsley
1 dl oil
1tbsp salt
in stand mixer:
1 bucket vegan mayo
add the mix from the blender
put to bottles and mark G
Veggie mix:
Use veggie cutter
veggies f.ex. carrots, parsnip, celery root, broccoli, paprika
in vitamix blend -oil, spinach, veggie stock, salt and pepper, add to veggies mix all together and store.
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Naut – Beef
How to:
Warm in water for 10-15 min depending on how the customer wants it cooked, dip in butter and grill to preferred doneness. Plate with mashed potatoes, fried vegetables, pepper sauce and decorate with herbs.
Recipes:
Veggie mix: see above with salmon
Mashed potatoes:
Peel potatoes for a full gastro (save peels for decorations)
put in oven 100°c full steam for 1,5 hour
put the steamed potatoes in stand mixer, add 500gr butter
2tbsp salt
2tbsp veggie stock
2 tbsp truffle oil 2,5 dl cream
mix until smooth, if there are lumps, put it through the masher.
75gr grounded pepper (red+black) 50gr sugar
30gr honey
100gr beef stock powder
50gr balsamic reduction 1,5l beef stock( homemade) 0,5l veggie cream
40gr butter
Roux to add thickness and consistency
Toast the peppers in the pot for 2-3 min Then add all ingredients exp. cream, butter and roux.
Bring to boil and simmer down by 1/3 then add the cream and butter
Add roux if it needs to thicken and sauce color if it needs to be darker.
Peppercorn sauce:
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Ribeye
How to:
Warm in water for 15-20 min depending on how thick the piece is, dip in butter and grill both sides. Plate with fires and béarnaise sauce and veggies, and decorate with herbs.
Recipes:
Veggie mix: see with salmon
Béarnaise:
melt 500gr butter and add 1 tbsp veggie stock
in vita mix:
put 6 yolks, set to slow and let it run for about a minute
add 2 tbsp essence
1/2 teaspoon truffle oil
slowly pour in the butter mixture and add to speed of the mixer once all butter is in add 2 tbsp tarragon do not mix too much so the tarragon stays whole
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Lamb
How to:
Warm in water for 10-15 min depending, dip in butter and grill. Plate with mashed potatoes, fried vegetables, blueberry sauce and decorate with herbs.
Recipes:
Veggie mix: see with salmon Mashed potatoes: see with beef
Blueberry sauce:
800gr blueberries
300gr sugar
3l water
1l cream (normal or veggie) 120gr lamb stock
2 tbsp salt
Boil all together, add roux if it needs to be thicker
Veganbollur – Vegan balls
How to:
Deep fry vegan balls and potatoes, roll potatoes in pesto, fry vegetables and plate with garlic sauce and decorate with herbs.
Recipes:
Veggie mix: see with salmon Garlic sauce: see with salmon
Pesto:
1l olive oil
4dl sundried tomatoes
15 olives
1 garlic
1 tbsp dried basil or 6 leaves fresh 1 tbsp garlic pepper
Vegan balls:
1 can chickpeas, a variety of available veggies, all blended in
vitamix, veggie stock salt, garlic pepper, flour, make balls and
put to baking sheet. Make sure to add enough flour so the balls hold their form Bake in oven 180°c for 10 min
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Hraunsnefs burger
How to:
Heat bread, add mustard sauce, lettuce, tomato and onion, grill burger and season, on top put cheese slice and brie slice, put burger on the bread, close and serve with fries
Ískúlur – Icecream
How to:
3 scoops, chocolate sauce, whipped Cream, decorate with berries
Súkkulaðimús
How to:
Bláberjasorbet – Blueberrysorbet How to:
3 scoops, whipped soy ream, decorate with berries
put in a small bowl, add caramel on top and whipped cream, decorate with berries
Recipies:
The mousse:
9oogr chocolate (melted over water)
12 eggs (seperated, whip whites)
9ooml cream (whipped)
mix eggyolks well in with chocolate then whipped cream well in with chocolate mix last mix all into eggwhites.
put in small bowls and cover with plastic wrap and store in cooler.
The raspberry caramel:
500gr butter 1kg sugar
1 tbs salt
1l cream
500 raspberries
Melt butter and sugar, add cream and bring to boil, add salt and berries and bring back to boil, cool and store.