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Nomin chef Rene Redzepi napravio je ljute dimljene kobasice od šljiva i dunja

07.06.2018. Kult Plave Kamenice

“Dugo samo radili na ovome i jako smo zadovoljni rezultatima”, napisao je Nomin chef Rene Redzepi jučer na svom Instagramu. Rezultat rada na koji je Nomin tim toliko ponosan, jen nova kategorija jela od voća koja imitiraju suhomesnate proizvode. Kobasice koje sliče na krvavice i jelo slično sušenom mesu napravljeni su od šljiva i dunja, sušenih, dimljenih, fermentiranih, kao što se radi i s mesom.

Here’s some cured quince and plum, no animal products used • one is spicy a chorizo style, the other more salami like, smokey • We’ve worked a long time on this, very happy with the results, now we just need to put into use on our vegetarian menu

A post shared by Rene Redzepi (@reneredzepinoma) on Jun 6, 2018 at 11:20am PDT

Noma 2.0 upravo je otvorila rezervacije za svoju sezonu povrća. Otkako su u veljači otvorili restoran na novoj lokaciji, u Nomi rade s tri fiksna sezonska menija. Jedan je posvećen morskoj hrani, drugi divljači i šumskoj hrani a treći povrću.

Boiled artichoke

A post shared by Rene Redzepi (@reneredzepinoma) on Jun 4, 2018 at 10:29am PDT

From the test kitchen: mushroom salad

A post shared by Rene Redzepi (@reneredzepinoma) on May 15, 2018 at 8:24am PDT

Though we are a fermentation lab, lots of straight forward preservation projects come across our desk in the warmer months of the year. Copenhagen is in full bloom right now, and the room filling perfume of fresh lilacs will be bottled by dropping the wildflowers into 6% salt brine and then storing them in the fridge. (6% is a high enough salt content to keep fermentation to a minimum). Lots of floral bouquets from elderflower to leek flowers can be kept in this way for use in the colder months of the year. 💐

A post shared by The noma fermentation lab (@nomaferments) on May 16, 2018 at 3:38am PDT

Charred onion peaso! Here, we grilled peeled and halved white onions face down on the bbq, just enough to blacken their face. Afterwards we chopped them up and semi dried them in a dehydrator until almost candy like in texture (controlling moisture content in your miso is of paramount importance). We made a peaso with yellow peas, barley koji and 30 percent (by weight) of the caramelized, smokey, chewy onions. It was an off the cuff experiment, and those don’t always work out, but honestly, a month in, it tastes like a really good onion bagel. And we’re pretty happy about that. #fermentation #koji

A post shared by The noma fermentation lab (@nomaferments) on May 23, 2018 at 12:41pm PDT