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Instructions:

Mix together sugar, salt, dill, licorice powder, star anise, anise seeds and coarsely crushed white pepper. Rub the spices in the salmon and add leftover mixture in a mold and place the salmon skin side up on the mixture. Let rest in the fridge. Turn the salmon after 24 hours and allow to soak for a further 12 hours.

Mix together mustard, sugar, licorice powder and vinegar. Whisk in 2 cups of oil in a fine mist during vigorous stirring (important). Mix in licorice granules and season with salt and pepper.

Cut the salmon into thin slices and serve with licorice mustard sauce and fresh asparagus.

 

4 portions

Marinated Salmon

300 g fresh salmon

2 tbsp sugar

2 tbsp salt

0.5 cups coarsely chopped dill

1 tsp Lakritsfabriken liquorice powder

2 pieces star anise

1 tsp anise seeds

Crushed coarse white pepper

Liquorice Mustard Sauce 

2 tbsp Swedish mustard

2 tbsp Dijon mustard

2 tbsp sugar

1 tsp Lakritsfabriken liquorice powder

1.5 tbsp white wine vinegar

2 cups cooking oil

1 tbsp Lakritsfabriken liquorice granules

 

Recipe by: Martin Jörgensen

Instructions:

Share fillet of beef into 4 pieces, beating them on both sides and seasoning them with salt and coarsely ground black pepper. Mix liquorice syrup with olive oil and crushed garlic for taste. Place in a plastic bag along with the fillet of beef and let it marinate at room temperature for about 30 minutes.

Peel the potatoes, slice them and cook softly. Melt the butter in a saucepan and add the milk. Let this gently heat up. Drain the potatoes and press it. Add milk mixture and season with salt and white pepper.

Set the over for 250 degrees Celsius (482 degrees Fahrenheit)

Pipe the potatoes over the planks. Add the mushrooms in one corner. Cut the vegetables into large pieces and stir fry them in olive oil. Roast beef for 5-8 minutes on each side . Place the fillet of beef and stir-fried vegetables on the plank and roast in the oven for 15-20 minutes.

Serve with béarnaise sauce.

 

4 portions

Meat

800g fillet of beef

Salt and coarsely ground black pepper

0.5 cups Lakritsfabriken’s liquorice syrup

2 tbsp olive oil

Garlic

Mashed Potatoes

800g floury potatoes

50g butter

2 cups milk

Salt and white pepper

Garnish

4 mushrooms

200g broccoli

200g cauliflower

100g carrots

1 big onion

2 tbsp olive oil for stir fry

Béarnaise sauce

 

Recipe by: Zera Cicek

Instructions:

Mix all spices with wine and cognac. Cut the meat into cubes and place in a bowl. Pour the spice mixture into the bowl and mix well. Place in the refrigerator and let it sit overnight.

Approximately 1 hour before it’s time to grind the sausage batter, stick the meat and parts in the freezer. It is important that it is really cold, otherwise the batter will cut itself and will become grainy when cooking.

Grind the meat on the smallest disk and mix up the batter. Place in the fridge. Sample fry a small piece of the batter and spice accordingly to your own preferred tastes.

Flush out the casings carefully and put them in lukewarm water to make them more pliable.

Assemble the sausages in the mincer. Thread together the sausage casings and tie a knot at the end. Start quite carefully and make sure to avoid air bubbles. Increase speed gradually until the casings run out or need to be replaced.

Spin the sausages into sausage lengths and tie it to a size that fits. Freezing the sausages that are not to be grilled directly.

Prepare the grill with charcoal and briquettes on the sides so that the sausage can be grilled indirectly. When the heat reaches approximately 110 degrees Celsius (230 degrees fahrenheit), throw in a couple of handfuls of soaked high temperature hickory. Place on the grill, add the sausage on the side of the coals and close the lid. Smoke barbeque the sausages at 110-120 degrees Celsius (230-248 degrees fahrenheit)for 1-1.5 hours or until the inside of the sausage reaches 70 degrees Celsius (158 degrees fahrenheit).

 

About 25 sausages

Homemade Sausages

1.7kg pork loin

1kg brisket

300g lard

1 tbsp black pepper

3 tbsp chili flakes

1 tsp white pepper

1.5 tbsp garlic powder

3 tbsp salt

2 tbsp oregano

1 tbsp Lakritsfabriken’s liquorice granules

2 tbsp Lakritsfabriken’s liquorice powder

1 tbsp ground ginger

2 cups red wine

1 cup cognac

Casings from pigs

 

Recipe by: Mats Glimstål

Instructions:

Cut the pork about 1 inch apart in its rind if it is not already done. Place the roast with rind down in a pot. Pour in water to cover. Let it lie for 30-45 minutes.

Set the oven to 175 degrees Celsius (347 degrees fahrenheit).

Take up the roast and dry it. Mix liquorice powder and salt and rub the all around the roast carefully. Salt a little extra on the rind. Place the roast in a roasting pan with the rind up and fill with 1 inch of water in the bottom of the roasting pan. Add the bay leaves and place in the oven. Fry for about 60 minutes (add some water during this time) or until the internal temperature is 55 degrees Celsius (131 degrees fahrenheit). Increase the temperature of the oven to 225 degrees Celsius (437 degrees fahrenheit) and allow the rind to become crispy and brown. Remove the roast and let it cool in the pan.

Cream sauce

Take up the roast from the roasting pan, whisk the pan with a little water and pour the meat juice into a saucepan. Add the cream and season with liquorice powder, salt and pepper. Allow to cook until the sauce has thickened slightly.

To serve, cut the roast into centimeter-thick slices and serve with fried kulpotatis , Brussels sprouts, garlic mushrooms and the cream sauce .

 

4 portions

(Danish) Pork Steak

1kg pork steak with rind

Water

2 tbsp Lakritsfabriken’s liquorice powder

Salt

2-3 bay leaves

Cream Sauce

Meat juice from steak

4 cups whipped cream

1 tsp Lakritsfabriken’s liquorice powder

Salt and pepper

 

Recipe by: Martin Jörgensen

Instructions:

Set the oven to 225 degrees Celsius (437 degrees fahrenheit)

Mix the spices and rub the mixture onto the chicken legs. Place the chicken on a greased baking sheet and cook in the oven for about 30 minutes or until the chicken is cooked through and has a nice surface.

Halve the tomatoes and chop up the onion. Cut, core and chop the chili. Mix the beans, tomatoes, onions and chili into a bowl. Mix the olive oil, vinegar, liquorice powder, salt and pepper separately and pour over the bean salsa. Stir.

Serve chicken with a bread, bulgar or just as it is.

 

4 portions

About 900g chicken legs

Spice Mixture

 2 tbsp paprika powder

2 tsp cumin

0.5 tbsp Lakritsfabriken’s liquorice powder

Salt and pepper

Bean Salsa

1 box of cherry tomatoes

1 red onion

1 green chili

3 cups cooked beans, e.g. black, red, white

3 tbsp olive oil

0.5 tbsp white wine vinegar

0.5 tbsp Lakritsfabriken’s liquorice powder

Salt and pepper

 

Recipe by: Ann-Sofie Malmgren

Instructions:

Peel the artichokes and potatoes, then cut them into smaller pieces. Put them in water so that they do not darken.

Fry the shallot and garlic in butter. Add the artichokes and potatoes, fry them for about 5 minutes.

Pour in the broth and cook until tender (about 10 minutes).

Mix with an immersion blender/handheld blender and add the wine and cream. Bring to a boil, season with liquorice and salt and pepper.

Let it simmer for about 5 minutes, skim the soup in a blender before serving, pour into cappuccino cups and sprinkle with a little Lakritsfabriken liquorice granules.

 

4 portions

Jerusalem Artichoke Soup

400g artichokes

2 medium sized potatoes

1 shallot, chopped

1 tbsp butter

1 clove of garlic

5 cups chicken broth

1 cup white wine

3 cups cream

1-2 tsp Lakritsfabriken liquorice powder

Salt and pepper

Lakritsfabriken liquorice granules

 

Recipe by: Mats Glimstål

Instruction:

Beat the egg yolks and drop in oil little by little. When the aiolin gets to the right consistency and colour, add the white wine vinegar. Season it with crushed garlic, lemon peel, liquorice granules and salt and pepper. Set it in the fridge.

Wash the clams in cold water. Throw away the clams that do not close all the way.

Peel and chop the onion and ¾ of the fennel finely. Melt the butter in a large saucepan. Fry the onion and fennel until they soften but do not get any colour. Add 1-2 liquorice roots with clams and add the beer. Let it simmer whilst covered for about 5 minutes until the clams have opened.

Take up the clams with a slotted spoon and drain them in a colander. Discard the clams that have not opened up. Add cream and lemon juice to the clam broth in the pot. Simmer uncovered for a few minutes. Take up liquorice roots and mix the broth nicely with immersion blender/handheld blender. Season with salt and pepper and possibly some extra liquorice powder.

Put back the clams in the pot and heat it up fast while covered. Serve in bowls and garnish with parsley and the rest of the fennel. Serve together with sour dough bread and aioli.

 

4 portions

Aioli

3 egg yolks

2 cups rapeseed oil

Peeled skin of a half lemon

A pinch of Lakritsfabriken’s liquorice granules

1 tbsp white wine vinegar

Salt and pepper

Mussels

3 shallots

2 cloves garlic

1 fennel

2 tbsp butter

1-2 pieces of Lakritsfabriken’s liquorice roots

1 net of mussels

3 cups beer (wheat beer or lager)

Juice from half a lemon

1 cup of whipped cream

Salt and pepper

For garnishing and serving

Parsley

Sour dough bread

 

Recipe by: Madelene Hansson