Coleslaw - American salad.

Vegetables.

• 350 g (1/4) White cabbage.
• 200 g (2) carrot.
• 1 tsp grated onion.
• 30 g (3 tbsp) hazel nuts, or likewise.
• 2 tbsp chopped parsley.
• ½ tsp cumin seeds, crushed. 

Dressing.

• 5 tbsp (80 g) mayonnaise 
• 1 dl cremefraiche 18% 
• 1 tbsp lemon juice
• 1 tsp mustard
• 1 tsp sugar 
• Salt and pepper to taste.

5 spice tempura mix.

• 2 tsp chinese 5 spice
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp Sechuan pepper
• 150 gram tempura flour mix
• 2 dl cold water

Chickpea chips

• 250 Chickpea flour
• 2,5 dl cold water
• 1 tsp sea salt
• 1 tsp baking powder
• 2 tbsp nigella seeds
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp sea salt as spread on chips

Tamarind sauce

• 1-2 fresh red chilies
• ½ cup chopped red bell pepper 
• 3 cloves of garlic cut in slices 
• 2 tablespoons chopped onion
• 1 tablespoon chopped fresh ginger 
• 2 stalks fresh lemongrass, finely chopped
• 1 tablespoon chopped fresh galangal 
• 1-2 tablespoons ground macadamia nuts 
• 1 teaspoon ground turmeric 
• 1 tbsp vegetable oil, for frying the paste
• 1 tablespoon tamarind pulp
• 3-4 dl boiling chicken stock 
• 1 teaspoon tomato paste 
• 1 tablespoon palm sugar 
• Salt to taste

Pickled chilies and peppers

Recipe suitable for about 1 kg chili and pepper.

• 1 liter vinegar
• 250 grams sugar
• 1 tbsp sea salt
• ½ tsp yellow mustard seeds
• ½ tsp black pepper corns
• ½ dl ginger, cut into pieces
• 6-7 garlic cloves, cut in halves
• 1 kg cleaned and sliced chilies and peppers

Slow cooked beef rub

Rub:

• 0,5 dl Brown sukker
• 1 tbsp Fennel seeds 
• 2 tbsp Onion powder
• 0,5 dl Paprika
• 1 tbsp Black pepper corns
• 1 tbsp Røget paprika
• 0,5 dl Sea salt
• 1 tbsp Yellow mustard seeds
• 1 tbsp Cumin seeds

Pulled pork rub (and brine)

Rub:

• 50 g. brown sugar
• 2 tsp onion powder
• 50 g. paprika
• 2 tbsp fresh grated black pepper
• 2 tsp smoked paprika (pimenton)
• 2 tbsp sea salt (not to coarse, grated lightly)

Brine:

• 2 L water
• 130 gram salt
• 3 laurel leafs
• a few black pepper corns

Boiled with salt and laurel, and cooled down again before brining pork.
Suitable for brining 2 kg pork overnight.

Hummus base (light and tasty)

• 1 can chickpeas
• 1 tbsp tahini
• 4 tbsp yoghurt
• 1 clove of garlic (cut in fine slices)
• 4-5 mint leaves
• ½ tsp ground cumin
• Salt and pepper to taste

Toasted spicy chickpeas.

• 1 can chickpeas
• 1 tbsp olive oil for frying
• ½ tsp cumin seeds (crushed lightly)
• ½ tsp smoked paprika (Pimentón)
• Salt to taste

Sesame salad dressing.

• 1 tsp rice vinegar
• 1 tsp vegetable oil
• 1 tsp sugar
• 1 tsp soy sauce
• 1 tsp grated onion
• 2 Tbsp ground white sesame seeds
• 1 to 2 tsp mayonnaise