1 parsley root
12-16 pig’s cheeks
oil for frying
4 cloves garlic
50 cl Liquorice Stout or other dark beer
1 tbsp. pepper corns
Peel and roughly chop carrots and parsley root. Peel onion and cut into wedges. Remove membrane from the pig’s cheeks if you have not already ensured they were removed by your butcher. Brown pig’s cheeks in a small amount of heated oil in a pot, ideally a cast-iron pot. If required, brown more than once to ensure they are browned properly. Remove the pig’s cheeks. Brown the carrots, parsley root, onion and crushed garlic in a small amount of oil in the pot. Put the pig’s cheeks back in the pot on top of the vegetables and add the beer. Add a gauze or muslin bag of peppercorn, bay laurel and thyme. Cover and simmer for around 1 hour. Stir the pig’s cheeks now and again while simmering to ensure everything is evenly heated. Remove lid and allow the pig’s cheeks to simmer for another 15-20 minutes or until they are completely tender. Remove pig’s cheeks and sieve the sauce into a clean saucepan. Reduce sauce slightly, if necessary. Add honey, liquorice syrup, balsamic vinegar and salt to taste. Return pig’s cheeks to sauce and serve immediately with some plucked thyme on the top.
TIP: Ideally, serve pig’s cheeks with mashed potatoes or mashed root vegetable or perhaps soft polenta and a lovely salad.
with Head of Sales, Peter Husted Sylvest
What is your favourite ingredient to use at the moment?
The seasonal apples just ready to be picked from the trees – juicy and fresh, the first fix of the coming fall. An apple crumple with liquorice, cinnamon and casted sugar is superb – and perhaps with a scoop of ice cream.
In your opinion what is the most underrated ingredient?
Beets – magical when combined with liquorice and seasonal apples.
What ingredient do you have the hardest time finding?
The first mushrooms – its a national sport (in Denmark) – like finding truffles in France. When you do it is like looking for gold and you DO NOT share. Mix with a little garlic, fresh parsley, cream, liquorice and fresh corn. Serve on toasted bread with a glass of wine.
What is your first memory of Nordic food?
My grandmother’s meatballs, perhaps the most Nordic around. Recipes are often 3-4 generations old and are always served with a glass of milk.
What is your favourite product on your current menu?
We have done a pulled pork liquorice sandwich with a “Nordic cole slaw” and a barbecue dressing. High quality fast food that works best with a cold liquorice stout and the company of good friends around the grill.
Fill in this sentence:
People should expect - that traditional liquorice will never taste the same again - when they purchase Lakrids from Lakrids by Johan Bülow