Recipes by Rene Redzepi

Rene Redzepi shares some of his famous, award-winning recipes with us!

Potato Crisps with Anise and Chocolate

(Photo courtesy of Phaidon Press/Noma Restaurant: Rene Redzepi's Potato Crisps)

Adapted* from Noma: Time and Place in Nordic Cuisine (October 4, 2010 $49.95) Phaidon Press, www.phaidon.com

* This recipe requires advanced techniques, accurate measurements using the metric system, specialist equipment and professional experience to achieve good results.

Serves 4

Ingredients

Potatoes

2 Bintje potatoes*

800ml grapeseed oil

For Covering and Serving

400g couverture chocolate**

20g powdered cocoa butter

4g green anise seeds

4g fennel seeds

*Bintje potatoes are a common variety of medium-sized potato grown extensively in Europe.

**Couverture Chocolate is a type of chocolate with a very high percentage of cocoa butter, often used for coating other ingredients.

Instructions

 Potatoes

Peel the potatoes and slice them finely into cold water. Leave the slices in the cold water until the starch has rinsed out and then pat dry. Heat the oil carefully in a deep fryer to approximately 170˚C (340˚F) and fry the potatoes until crisp. Cool on grease-absorbent paper.

For Covering and Serving

Melt the chocolate and the cocoa butter and bring to 50˚C (120˚F). Tempter it to 27˚C (80˚F), and then increase the temperature back up to 30˚C (85˚F). Pull the potatoes through the tempered chocolate to cover them completely, then cool on a tray. Sprinkle the anise and fennel seeds over the potatoes before they have cooled completely. 

Grilled Lamb Shank and Ramsons Leaves, Yellow Beetroot and Elderflowers

(Photo courtesy of Phaidon Press/Noma Restaurant: Rene Redzepi's Grilled Lamb Shank)

Adapted* from Noma: Time and Place in Nordic Cuisine (October 4, 2010 $49.95) Phaidon Press, www.phaidon.com

* This recipe requires advanced techniques, accurate measurements using the metric system, specialist equipment and professional experience to achieve good results.

Serves 4

Ingredients

Lamb Shank

4 small lamb shanks

50g chicken glace*

25g large ramsons (wild garlic) leaves

Beetroot

30 small yellow beetroots (beets)

Sauce

350 large yellow beetroots (beets)

Salt

Apple balsamic vinegar

Garnish

1 elderflower blossom

For Serving

60g elderflower cordial (syrup)

A little butter

*Glace is a strong-flavored reduced brown stock, used to supply color and body to sauces.

Directions

Lamb Shank

Vacuum-pack the shanks with the chicken glace and ramsons and cook them at 63˚C (145˚F) for 24 hours.

Beetroot

Divide the beetroot into 2 groups by size. Cook the smaller group in water until tender and then peel. Peel the bigger group and slice finely on a mandolin. Keep in ice water for 10 minutes to crisp them, then dry.

Sauce

Peel the beetroot, juice in a juicer and then reduce the juice to one-third. Pour all the juices from the bags containing the cooked lamb shanks into a bowl and add a few tablespoons of the reduced beetroot juice. Season with salt and vinegar

Garnish

Cut the flowers into smaller sprigs and keep refrigerated until serving.

Serving

Char-grill (charbroil) the lamb shanks and glaze in a few tablespoons of warm chicken glace. Place a portion of meat in the center of each plate. Heat the cooked beetroot in a little butter and a few drops of cordial. Drop the raw beetroot into the rest of the cordial for a few seconds to sweeten. Add the raw and cooked beetroot to the plate, add the elderflowers and finally the sauce.