Klik her for at se PDF'en - Air Greenland
Klik her for at se PDF'en - Air Greenland
Klik her for at se PDF'en - Air Greenland
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couple's recipes using typical<br />
<strong>Greenland</strong>ic produce <strong>for</strong> the<br />
main ingredients.<br />
Happy Fish<br />
(<strong>se</strong>rves four)<br />
500 g salmon or charr<br />
(the middle part of the fish)<br />
5 tablespoons tom<strong>at</strong>o paste<br />
2 tablespoons sugar<br />
Salt, a pinch<br />
Pepper, a pinch<br />
A little garlic<br />
Rice wine<br />
Oil<br />
Marin<strong>at</strong>e the fish in the rice<br />
wine <strong>for</strong> a few minutes and<br />
then score the surface of the<br />
fish in a crisscross p<strong>at</strong>tern to<br />
re<strong>se</strong>mble a pineapple.<br />
Fry the fish in oil until it is<br />
cooked through and then<br />
place the fish on a pl<strong>at</strong>e.<br />
He<strong>at</strong> two large tablespoons<br />
of oil in a wok, add<br />
all the ot<strong>her</strong> ingredients and<br />
cook <strong>for</strong> 5 minutes. If the<br />
sauce is not sweet enough,<br />
add a little more sugar, then<br />
pour the sauce over the fish.<br />
Serve hot.<br />
<strong>Air</strong> <strong>Greenland</strong> inflight magazine 43<br />
Musk-ox with pot<strong>at</strong>oes<br />
(<strong>se</strong>rves two to four)<br />
500 g lean musk-ox me<strong>at</strong><br />
100 g pot<strong>at</strong>oes<br />
A small amount of chilli<br />
2-3 teaspoons soy sauce<br />
1 stick of cinnamon<br />
A small amount of ginger<br />
(cut anyway you like)<br />
1 teaspoon pepper<br />
A small amount of anis<br />
Salt and pepper (optional)<br />
Rice<br />
Peel and dice the pot<strong>at</strong>oes.<br />
Deep fry the pot<strong>at</strong>oes until<br />
they are golden brown. Cut<br />
the me<strong>at</strong> into small pieces<br />
and boil it <strong>for</strong> 5 minutes to<br />
remove the f<strong>at</strong>. Rin<strong>se</strong> the<br />
me<strong>at</strong> with warm w<strong>at</strong>er and<br />
<strong>se</strong>t aside. He<strong>at</strong> 2 tablespoons<br />
of oil in a wok and fry the<br />
me<strong>at</strong> <strong>for</strong> five minutes, or until<br />
the me<strong>at</strong> changes colour.<br />
Add the rest of the ingredients<br />
(except pot<strong>at</strong>oes) to<br />
the wok and simmer gently<br />
over low he<strong>at</strong> <strong>for</strong> about 1<br />
hour or until the me<strong>at</strong> is tender.<br />
Turn the he<strong>at</strong> up to full,<br />
add the fried pot<strong>at</strong>oes and<br />
stir to he<strong>at</strong> through. If the<br />
sauce is too thin, add a little<br />
corn starch to thicken. Serve<br />
with boiled rice.<br />
Caribou Cooked<br />
in the Palace<br />
(<strong>se</strong>rves 1-2)<br />
200 g lean caribou me<strong>at</strong><br />
1 tablespoon soy sauce<br />
1 teaspoon sugar<br />
Half a green bell pepper<br />
Half a red bell pepper<br />
30 g peanuts<br />
A little salt<br />
1 teaspoon corn starch<br />
1 teaspoon chilli<br />
Oil<br />
Cut the me<strong>at</strong> into small cubes<br />
and marin<strong>at</strong>e in corn starch<br />
mixed with a little w<strong>at</strong>er and<br />
a teaspoon of oil. Marin<strong>at</strong>e<br />
the me<strong>at</strong> <strong>for</strong> five minutes.<br />
Cut the peppers into<br />
small cubes. He<strong>at</strong> the oil in<br />
the wok and when it is really<br />
hot, add the me<strong>at</strong>, soy sauce<br />
and sugar and stir fry <strong>for</strong> few<br />
minutes. Add peppers, peanuts<br />
and chilli to the wok,<br />
stir and <strong>se</strong>rve.
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