Interview with Queen Of The Fire: Theres Andersson
The last time we crossed paths with Theres Andersson, it was the summer of 2023—though to call it merely “summer” would be an offence to the sheer tyranny of that heat. The air shimmered, mirages danced in the corners of one’s vision, and the fire, though raging, seemed almost redundant beneath such a merciless sun. […]
Interview with Queen Of The Fire: Kate Austen
If you are searching for Kate Austen from the HBO hit series Lost (although we loved it) you are in the wrong place. This, dear reader, is a Kate Austen who has carved her name in some of the world’s most prestigious kitchens. This is the Kate Austen who honed her craft in Copenhagen at the two-Michelin-starred Restaurant […]
Basque Baked Cheesecake
Ingredients: 550g cream cheese 4 eggs180g sugar300 double cream For the base150g butter250g tea biscuits Method: Melt the butter and add a piece of charcoal. Pass it through a chinois and mix it with the blitzed biscuits. Cover and press all over the mould, then take it to the fridge. Whisk eggs and sugar until creamy. […]
Taiwanese Ginger Duck Hot Pot (薑母鴨)
Servings: 4 Ingredients: •1 whole duck, chopped into large pieces •100g ginger, sliced •30ml black sesame oil (Taiwanese sesame oil is preferred, but pure sesame oil can be used as a substitute) •1 bottle Taiwanese rice wine (Available at Asian supermarkets such as Long Fung) •A small amount of Chinese herbal ingredients:Angelica root […]
Flambeed star anise pears with vanilla mascarpone
For 4 persons Ingredients 3 to 4 seasonal pears 175 ml white wine 50 ml Gin 2 tbsp honey 1 tbsp granulated sugar 4 star anise 2 vanilla pods 50 grams shelled pistachios Method Peel the pears and marinate them with star anise, vanilla, white wine and sugar. Whip the mascarpone with vanilla and a […]
Venison Haunch and root vegetable stew with dark ale and mustard
for 4 persons Ingredients 500 gram venison haunch 250 ml dark ale 500 ml beef stock 180 ml creme fraiche 50 gram butter 1 tbsp tomato puree 1 tbsp whole grain mustard 4 carrots 2 turnips 1 red onion 4 cloves garlic 1 bunch parsley 2 green onions 2 tbsp flour Method Dice the venison […]
Homemade Sloe Gin – A Step By Step Guide
At Nomadic Dinners, we believe in celebrating the flavours of nature, and what better way to enhance a unique dining experience than by a delightful homemade sloe gin accompaniment? This enchanting spirit captures the essence of the wild and adds a touch of rustic charm to your gatherings. Foraging for Sloes: Where to find them Foraging for […]
Cured Chalk Stream Trout – Recipe
Lightly Cured Chalk Stream Trout Over Fire: A Unique Woodland Feasting Recipe Experience the art of slow cooking with this Lightly Cured Chalk Stream Trout, prepared over two days in a wood-fired oven. The combination of a salt-sugar cure and gentle heat creates a dish that is rich in flavour and steeped in the essence of the […]
Venison Wellington: A Unique Woodland Recipe
Embrace the rich flavours of the forest with this Venison Wellington—an elevated twist on the classic dish that replaces beef with sustainable, lean venison. Cooking this masterpiece in a wood-fired oven adds a smoky depth, enhancing its connection to nature and creating a truly unique flavour. Make-Ahead Tips To simplify your preparation: The duxelles and pancake can […]
Foraging for Nettle: 6 Woodland Dining Recipes
Nettles seem to grow everywhere, from the edges of your garden to the wild woodlands. But before you reach for the weed killer, let me remind you that these seemingly malevolent plants are packed with culinary and medicinal wonders. Join Nomadic on this lighthearted journey into the world of nettle foraging and discover how you […]
