May
Easy
1 prs.
45 min.
Chicken of the woods with stewed cabbage
- 100g chicken of the woods
- 400g clarified butter
- 30g butter
- 1 head of cabbage
- 1dl cream
- A handfuld leek flowers (alternatively, use flowers from ramsons or sand onion)
- Zest from one lemon
- 2 cloves of garlic
- Preheat the oven to 200 degrees Celcius. Once the oven is hot, bake one clove of garlic for 30 minutes or until it is completely charred. Leave the skin on the clove while baking.
- Clean the mushroom and cut it into adequate pieces.
- Heat the clarified butter in a pot over a low flame. Add the pieces of mushroom and confit for 15 minutes. Discard the clarified butter.
- Heat the butter in a pan over high heat and sauté the mushrooms until golden.
- Bring the cream to a boil in a pot. Boil at a medium flame until it is thick and creamy.
Take the other clove of garlic and slice it thinly. Add it to the cream with with the grated zest of a lemon. - Slice the cabbage finely and add it the cream. Let it cook in the cream for a minute or until warm. Adjust with salt and black pepper.
- Plate the dish as you can see on picture and garnish with the flowers. Grate the charred garlic over the plate and serve immediately.
Tips
As the name 'chicken of the woods' implies, this mushroom works really well as a substitute for poultry. Serve it as part of vegetarian dishes that will get even the most stubborn carnivores to indulge.
Nicolai Nørregaard
Kadeau
Nicolai Nørregaard, alongside the team behind Kadeau, has been a central part in putting the Danish island of Bornholm on the gastronomic map both nationally and around the world. Nicolai's cooking is innovative and playful while still being grounded in Nordic traditions, with an emphasis on honest flavours. In addition to Kadeau on the beatiful south coast of Bornholm and Kadeau in Copenhagen, Nicolai and his partners run Restaurant Nabo, Pony, and Honey in Copenhagen, and Nordlandet in Bornholm.
Photo: Marie Louise Munkegaard
