Liquorice glaced pork with falafel and spring greens

Roast all the spices together in a dry frying pan on medium heat and crush them in a mortar with salt and sugar.
Rub the spice mix into the meat and leave over night.

Vacuum pack the meat prepare a la sous-vide at 63c for 3-4 hours. Grill the meat quickly on a grill before serving.

Mix in a food processor according to taste
Let it swell for at least an hour.
Make little balls for frying on 170c for 3-5 minutes.

Remove the core of the cucumber (you can use this for cucumber jelly) and grate the cucumber.

Sprinkle the grated cucumber with salt and mix in the yogurt, chopped garlic and parsley.

Hint: Boil the garlic in a little oil before use. This makes it sweeter and milder, giving you a nice garlic oil which you can use for future cooking.

Pour the mixture into a coffee filter and leave over night – making it nice and firm.

Chutney of smoked tomatoes:
Boil all the ingredients together until the chutney thickens. Season to taste before inserting the pan into a smoke oven for a few minutes to give the chutney a hint of smoke.

Feel free to add various fresh herbs for example oregano, thyme, rosemary, lavender, bay leaves etc.

Spring greens:
Chop all vegetables in suitable sizes and boil them briefly in lightly salted water, in order to avoid overcooking.

Serve immediately with a dollop of butter.

Photo: Photographer Marte Garmann
Serves 4 people

800g boned out neck of pork

Star aniseed
10 white peppercorns
Bay leaves
10 black peppercorns
2 cloves
15g salt
10 g sugar

300g of green peas fresh or frozen
100g canned chick peas
Half an egg
25g flour
Salt, chopped mint and coriander to taste.

1 cucumber
300g Greek yogurt
Half a clove of garlic
4 leaves of chopped parsley

Chutney of smoked tomatoes:
80g shallots
500g sliced and peeled tomatoes (you can also use canned tomatoes)

Spring greens:
All the seasonal good stuff, such as: carrot, beets in all colours, sugar snap peas, spring onions etc.

The recipe is from:
Gamle Tårnhuset restaurant
1410 Kolbotn
[email protected]

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