CELEBRATE : A FESTIVE NORDIC FEAST WITH FRIENDS
As we reflect on the year that has been, the people we have shared it with, our health, our journey in life and where we stand now it is truly time to celebrate. And a celebration of strength, health, empowerment, beauty and life was the inspiration for this heavenly Nordic feast.
BEAUTY: Scandinavian art, design, interiors and the gorgeous Marimekko pieces at our table revel beauty, strength and life. These elements radiate in each part of our celebration. Bold pinks and reds lay the canvas to build our feast, unique, intricate design in each piece highlighting the beauty and authenticity of everyday living. A setting to reflect and celebrate our own shining light within.
HEALTH: The Nordic diet is rich in nourishing, seasonal, locally sourced produce, maximising the nutrition from simple beautiful ingredients. It’s deliciously wholesome and draws omega 3 essential fats and proteins from fish, venison, seeds and eggs; fibre from seasonal vegetables and fruits (cabbage, berries, mushrooms) and wholegrains (with a loving dedication to rye), antioxidants and phytochemicals from berries and herbs. The nutrition in our Nordic Feast is in abundance.
LIFE: We celebrate life in our stories of the time that has passed, of our friendship, memories, and the new and unknown that lies before us. There is an incredible atmosphere of joy, openness, trust, happiness, courage and fulfilment brought together by all the elements at our table and the beautiful people sitting around it. With gratitude we feast.
A FESTIVE NORDIC FEAST WITH FRIENDS
Blood orange and pomegranate sparkling water
Flax and sunflower seeds snaps
Rye and spelt soda bread
Strawberry, goat cheese and endive salad
Sumac salmon with herbed quark
Thyme and garlic chanterelle mushrooms
Vanilla custard and Spelt Gingerbread Stars
Fresh strawberries and cherries
RYE AND SPELT SODA BREAD
Makes 1 small round loaf
125g spelt flour
125g rye flour
1/2 teaspoon sea salt
1/2 teaspoon bi-carb soda
1/2 tablespoon rosemary leaves, finely chopped
1/2 tablespoon thyme leaves
1 carrot, peeled and grated
1/4 cup linseeds
150ml natural yoghurt
1 teaspoon Dijon mustard
1 tablespoon rolled oats, for crust (optional)
Preheat oven to 200 degrees and line a baking tray with baking paper. Sift the flour, sea salt and bi-carb into a mixing bowl. Stir in the chopped rosemary, thyme, grated carrot and linseeds. In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard. Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined. Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with oats. Bake in the oven for 40 minutes. Allow to cool before slicing.
SUMAC SALMON WITH HERBED QUARK
GF : SF
800-1kg side of salmon
2 tablespoon ground sumac
sea salt and black pepper
lemon and blood orange, sliced, to serve
2 tablespoons lemon juice
1/2 cup dill leaves, picked and finely chopped
2 teaspoons horseradish
Preheat oven to 200C and place salmon, skin side down on a baking tray with enough baking paper to line the base and cover the fish. Sprinkle sumac over the salmon, season with salt and pepper and rub spices into the flesh. Wrap the baking paper over the top of the salmon, and fold edges over to seal like a parcel. Bake in oven 20-25 minutes (longer for a larger piece), then remove from oven and rest 8-10 minutes. Whilst resting prep the herbed quark, by whisking together all ingredients and pouring into a small dish. When ready to serve, unwrap salmon and transfer to a serving platter.Top with sliced lemon and oranges and serve.
SF: GF : V
250ml full cream milk or coconut milk
1 teaspoon vanilla extract
3 teaspoons brown rice flour
1/4 cup rice malt syrup
1 egg yolk
Combine all the ingredients in a small saucepan and mix well to combine. The egg must be completely dissolved. Place over a low heat and stir continuously until the custard thickens. Once thickened removed from the stove and pour into two ramekins. Allow the custard to set on the bench and then transfer to the fridge.