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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Beef tenderloin with blueberry sauce, yellow oyster mushrooms and crispy potato baked in butter, onion and garlic

Beef tenderloin with blueberry sauce, yellow oyster mushrooms and crispy potato baked in butter, onion and garlic

Crisp potato tower:

  • 6-8 potatoes (peeled)

  • 1 onion

  • 2 cloves garlic

  • 2dl neutral oil

  • 100g butter

  • fresh thyme

  • salt

  • pepper

Cut the potatoes into thin slices on a mandolin iron and put in water. Place slices on paper towels so they are dry before frying. In a large frying pan heat 2dl. neutral oil and 100g butter, add finely chopped onion and a little finely chopped garlic. Ideally fry the potatoes a little at a time and add onions and garlic a little to each portion.
Remove slices from the pan when they've got just a bit of color and arrange them in four mousse rings. Sprinkle some finely chopped thyme at approximately every fourth layer and possibly a little salt.
Now bake the filled rings in an oven at 175 degrees until the potatoes are crisp and golden.

 

Beef tenderloin:

  • 500g trimmed beef tenderloin

  • salt and pepper

  • olive oil

  • butter

The trimmed tenderloin is to be wrapped very tightly in wrapping foil. Make sure there are no air inside. Insert a thermometer into the meat and bake roll in an oven at 75 degrees until it achieved a core temperature of 55 degrees. Take the roll out and let rest for a couple of hours without removing the wrapping foil.
Before serving, fry the meat now in a pan so that it get a roast crust all around. Let the meat rest about 15 minutes before it is cut into suitable slices and serve on warm plates.

Yellow oyster mushrooms:

  • 300 g yellow oyster mushrooms or beech hats

  • butter

  • hazelnuts, chopped

  • salt pepper

Cut the bottom of oyster hats and fry briefly in a pan over medium heat in generous butter, add hazelnuts just before serving.

Blueberry sauce:

  • 1 red onion

  • 4 crushed juniper berries

  • 2 tablespoons butter + 50g butter

  • 1 dl Port wine

  • 2 dl vegetable broth

  • 1 1/2 dl blueberries

  • 1/2 dl dark syrup

  • 2 tablespoons red wine vinegar

  • salt and pepper

Cut red onion finely and fry onion in 2 tablespoons of butter. Add the Port wine, vegetable broth, blueberries (save some blueberries for garnish), malt syrup and red wine vinegar. Let simmer for about 5 minutes. Blend the sauce. Season with salt and pepper. Beat 50g butter into the sauce so it becomes slightly thicker.

 

 

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