ØKOUKA
— A Royal feast

After a whole week of ecological workshops, political debate, farm visits and foods, ØKOUKA had its grand finale at the Bygdø Royal Farm.

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Baked leeks

Cut the leeks in two centimeter stubs and rinse in cold water.Wipe off the water and spread on a plate, mix equal parts vinegar, honey and mustard and mix with the leeks. Finish with a little salt and bake in the oven at 200 degrees for 10-15 min type.

Kale in oil

Put the kale into smaller pieces and rinse well in cold water. Shred a couple of onions and garlic, warm a frying pan with a little oil and fry the cabbage and onions until softened and until they got some colour, and finish with a pinch of salt and a some drops of apple cider vinegar in the hot pan. Press down as much as possible in a jar and top with a good oil until it covers the content.

Pickled carrot

Add two deciliter of vinegar, two cups of water, a deciliter of sugar, a bay leaf, a couple of white peppercorns and a couple of pinches of salt in a saucepan, and bring to a boil. Peel and cut the carrot into smaller pieces and let it boil for five minutes in salted water. Divide the carrots into jars and pour over the cold apple vider mixture, let stand for at least two weeks before serving.

Confit celery

Rinse celery and put it in an ovenproof dish, squeeze over lemon and garlic and a pinch of salt. Pour over some melted butter, so it just covers the celery and bake in oven for 45 minutes at about 180 degrees.

Pumpkin salat with four kinds of beans and brown butter vinaigrette

Wash and grate the pumpkin on the largest side of a grater, taste with sitron, salt and fresh herbs. Spread out on a baking sheet and bake in oven for 10-15 minutes at 200 degrees, let cool down. Wash the beans and blanch them separately in salted water and then cool them quickly in ice water to prevent them from boiling over. Warm butter while stirring until it becomes golden brown, Pour in some apple cider vinegar and season with salt if needed. Mix the beans with the pumpkin, and a little salad leaves and finish with vinaigrette, raw rhubarb and edible flowers.

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Slow baked pork leg

  • Pork leg
  • Coarse mustard
  • Honey
  • Butter

Bake sous vide on 56 degrees for 24 hrs, then grill the pork leg under open fire.

Pork ragu

  • Pork Neck
  • Swine stock
  • White wine
  • Apple juice
  • Carrots
  • Onions
  • Garlic
  • Celery

Cut the pork leg into big chunks and let it roast lightly in butter. After roasting for a few minutes, let the meat boil until the meat loosens from the bones, mixing together with the stock, apple juice and white wine. Cut the vegetables, blanch them and mix them together with the ragu when it is time to serve.

Sauce

  • Swine stock
  • Cream
  • Onions
  • Garlic
  • Plum vinegar
  • Parsley
  • Oil

Mix swine stock, cream, onions and garlic. Reduce to 1/3. Create a green oil of the parsley, season with plum vinegar and parsley oil.

Coleslaw

  • Cabbage
  • Kale
  • Brussels sprouts
  • Canola Oil

Blanch the cabbage, kale and Brussels sprouts. Marinate with canola oiled, salt and pepper.

Potato and almond cake

  • 150g almond mixed rough
  • 100g butter, room temperature
  • 3 dl sugar
  • 4 eggs room temperature
  • 200g cooked potatoes, passed

Whipped butter and sugar until it creates white foam, add yoke and almond. Add slowly the passed potatoes. Whip the egg white to meringue, add slowly together with the rest. Put in oven: 175grader for about 25 min.

Maize Porridge

  • Fresh corn
  • Cream
  • Apple juice
  • Sugar

Roast the corn with sugar for 30 min at 175grader. Let it boil with cream and apple juice till a porridge.

Pickled apple

  • Apple (red)
  • Apple juice

Cut apples into chunks, boil them and grate them. Let them boil for another 60 seconds and cool down.

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Photographs by Svein G. Kjøde