2004 # 02 Tigoriannguaruk! Tag suluk med hjem ... - Air Greenland

sen’s own prawn soup and
caribou stew follow. The recipes
serve up to four people.
At the trial tasting, they were
followed by a dessert of
blueberries with whipped
cream.
Prawn Soup
30-40 shell prawns
2 litres water
2 large onions
2 tins of chopped,
skinned tomatoes
2 tsp rose paprika
1-2 tsp salt
1 tsp thyme
1 tsp basil
2 cloves garlic
2-3 dl whipping cream
1 bag of scallops
Crabmeat (optional)
Method:
Shell the prawns. Boil the
shells for about 10 minutes
in the water with a little salt.
Strain the shells from the
soup. Add the tomatoes,
onion, herbs and seasoning
to the soup and boil for
about 5 minutes. Add cream,
prawns, scallops and crab
Air Greenland inflight magazine 51
and bring the soup just up to
boiling point, remove from
the heat and serve.
Accompaniment:
Home baked rolls. Mix flour,
durum flour, yeast, salt, olive
oil and water and knead for
5-7 minutes to an elastic
dough. Leave to rise for 10
minutes, form into rolls and
leave to rise again for 15
minutes. Bake in the oven
for 10 minutes at 200 degrees.
Kim’s Caribou
600 g caribou filet
3 large onions
2 tsp paprika
1 tsp salt
1 /2 tsp pepper
6 dl whipping cream
Basmati rice to serve four
Method:
Fry the onions until they are
golden and then season with
paprika. Cut the meat into
small steaks and fry them
with the onions until cooked
to taste. Season with paprika
and pepper. Add cream to
the pan, heat through and
serve.