Pharmakon is known for its excellent cuisine. We receive many compliments for the delicious food prepared by our kitchen team. We are often asked for recipes, so we are happy to share them. We have created an entire library of wonderful dishes. We hope you enjoy them. If you have any questions, please feel free to contact us. We are happy to help.
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10 people:
Lamb fillet:
1.5 kg lamb fillet
1 dl garlic oil
Salt and pepper
Sauce:
1 liter veal/lamb stock
1 onion (chopped)
1 garlic clove
10 sprigs of rosemary
1 deciliter red balsamic vinegar
Oil for frying
Cornstarch (for thickening)
Rosemary (finely chopped)
100 g butter
50 g dark chocolate
Burning love of celery:
300 g peeled celeriac
200 g peeled baking potatoes
½ l whipping cream
50 g butter
Salt and pepper
1 large onion
200 g bacon (one whole piece, not slices)
10 people
1.5 kg monkfish fillet
100 g cornflour
A little oil
Salt and pepper
5 heart-shaped leaves
1 liter fish stock
200 g butter
Approx. 100 g mixed fresh herbs (e.g., parsley, dill, thyme, or oregano)
1 kg scorzonera roots
3 dl white balsamic vinegar
3 dl apple cider vinegar
3 dl water
400 g cane sugar
5 star anise
10 people:
2 kg trimmed veal (e.g., veal fillet or veal roast)
2 dl oil
100 g mixed herbs
Grilled vegetables:
2 eggplants
2 zucchini
3 bell peppers
5 tomatoes
1 dl Pharmakon garlic-rosemary oil
Salt and pepper
Mashed potatoes:
10 baking potatoes
300 g bacon
1 bunch thyme
200 g butter
Salt and pepper
Rich sauce with roasted garlic:
2 whole garlic bulbs
3 dl dark balsamic vinegar
150 g tomato purée
2 l strong beef stock
10 people
Lamb shank:
10 large lamb shanks
Oil, salt, and pepper
Braising stock:
2 l stock
1 l dark beer
10 g chipotle
4 whole garlic cloves
1-2 tbsp. dried coriander seeds
1-2 tbsp. dried fennel seeds
2 sprigs fresh bay leaves
Pumpkin hummus:
1 kg pumpkin pulp
½ kg chickpeas (soaked overnight)
½-1 l olive oil
5-8 cloves of garlic
Cayenne pepper
Mushrooms and garnish:
½ kg king oyster mushrooms
½ kg field mushrooms
½ kg oyster mushrooms
½ kg beech mushrooms
30 fresh blackberries
Freshly chopped dill
10 people
5 duck breasts
3-4 onions (roughly chopped)
40 pitted prunes
1 bottle of Cava (Spanish sparkling white wine)
1 liter water or duck stock
salt and pepper
250 g butter for the sauce
2 kg beetroot
5 onions
salt and pepper
1 l cream
1.5 kg salsify roots
8 apples
a bunch of celery
250 g sea buckthorn
0.5 l crème fraîche
salt, pepper, and a little sugar, if desired
2 kg small potatoes
200 g hazelnut flakes
a little oil
salt and pepper
10 people
1 pork belly of suitable size (ask your butcher)
6 cloves of garlic
6-8 sprigs of fresh rosemary
A generous portion of fresh sage
A little fresh thyme
2 tsp. fennel seeds
Good with ground pepper
Plenty of coarse salt or sea salt
Olive oil
10 people
2 chickens, approx. 1600 g each
500 g butter
1 bunch of parsley
1 bunch of chives
2 cloves of garlic
Salt and pepper
10 people
10 mullet fillets with skin (approx. 200 g each)
2 savoy cabbages
6 baking potatoes
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
6 red apples
4 banana shallots
1 bunch soft thyme
2 lemons
1 kg oyster mushrooms
500 g hay
1 l water
Salt and pepper
A little honey, if desired
500 g peas (preferably freshly shelled)
1 pot of red wood sorrel for decoration
10 people
1.5 kg hake fillet
Rye flour
Clarified butter
Salt and pepper
3 tbsp curry
2 cloves garlic
2 dl olive oil
Juice of one lemon
3 onions
3 dl milk
Flour
Oil
10 shallots
Oil
Salt and pepper
Thyme, if desired
100 g goat cheese
3 tbsp. yogurt (plain)
Salt and pepper
10 people
: 5 duck breasts
Seasonal mushrooms:
500 g mushrooms
Brussels sprouts salad:
300 g Brussels sprouts
150 g hazelnuts
5 mandarins
1 small bunch flat-leaf parsley
Potato lasagna:
5 large baking potatoes
200 g parsnips
200 g cream cheese
Fresh herbs
A little oil
Salt and pepper
Beetroot glaze:
300 g beetroot
3 onions
1 l brown stock
A little oil
1 dl blackberry vinegar
10 people:
2 kg lamb breast (boneless) (remove bones if butchers have not already done so, score the fat edge)
a little oil
mixed herbs
salt and pepper
a good mix of root vegetables (approx. 150 g per person), e.g., carrots, parsley root, parsnips, beets, celeriac
Aioli:
4 egg yolks (pasteurized)
2 pinches of salt
2 tsp. Dijon mustard
3 dl olive oil
1 clove of garlic
plenty of chives
Polenta:
1 liter water
2 tsp. salt
250 g polenta flour (cornmeal)
30 g grated Parmesan cheese
2 finely chopped onions
1 bunch lovage
zest of 2 lemons
10 people:
10 young chicken breasts
10 cleaned rhubarb stalks
½ glass of heather honey
500 g washed rocket
salt
sugar
wood sorrel for garnish
Barbecue:
1 bag of barbecue charcoal
2 firelighters
2 dl of wood chips
1 freezer bag
aluminum foil
10 people:
Salmon:
10 salmon fillets with skin, 180 g each
Hay for smoking (soaked in cold water)
Salt and pepper
Grilled asparagus:
20 white asparagus spears
30 green asparagus spears
Olive oil
Salt and pepper
Mashed potatoes:
1.5 kg new potatoes
10 spring onions
2 dl rapeseed oil
100 g melted butter
1 lemon (juice and zest)
Salt and pepper
Hollandaise sauce:
10 egg yolks
750 g butter
2 lemons (juice) lemon juice
Salt and pepper
10 people
1½ kg Jerusalem artichokes
1 kg baking potatoes
200 g butter
2-3 dl whipping cream
Salt and pepper
10 medium onions
10 medium Jerusalem artichokes
Oil
Salt and pepper
40 beautiful pieces of pork
1 dl chopped parsley
350 g butter
1 liter good orange juice
400 g honey
1 dl white balsamic vinegar
6 cinnamon sticks
20 cardamom pods
100 g roasted mustard seeds
10 people:
10 salmon steaks with skin, approx. 200 g each
2 pieces of halloumi cheese, 250 g each
1 kg small new potatoes
5 large beef tomatoes
400 g soft salted butter
1 bunch of tarragon
Salad a part:
4 heads of romaine lettuce
250 g cherry tomatoes
3 corn cobs
10 people
10 large Berber duck legs
200 g coarse salt
50 g crushed black pepper
10-15 sprigs of fresh thyme
1 kg duck fat
Andesky:
½ l duck stock
3 dl good apple juice
Sellerimos:
1 large celeriac
2 dl whipping cream
celery salt
crushed black pepper
Baked pumpkin:
1 large Hokkaido pumpkin
a little rapeseed oil
salt and pepper
10 people
Rösti
2 large baking potatoes
Fine salt
Roe cream
100 g turbot roe
½ lemon
10 g salt
¼ onion, finely grated
½ dl neutral oil
Radish crûdité
5 radishes
Ice cubes
Water
10 people
Turbot
1.8 kg turbot
Court bouillon
1 liter of water
4 bay leaves
20 peppercorns
2 carrots
1 leek
2 parsnips
Salt
Glazed mini carrots
2 cups water
2 tbsp. butter
30 mini carrots
Poached green asparagus
20 green asparagus spears
1 liter of water
1 tbsp. oil
Salt
Sauce nage
2 dl apple cider vinegar
10 peppercorns
2 bay leaves
4 shallots, finely chopped
2 small carrots, diced
2 small parsnips, diced
4 dl white wine
400 g butter
Boiled new potatoes
1 kg new potatoes
2 liters of water
Salt
Olive oil
Contact us using the form below, call us on +45 48 20 60 00, or write to us at bookingen@pharmakon.dk
We will respond to your enquiry as soon as possible.
Rikke Spangenberg
Senior Sales Consultant
Tel. +45 48 20 60 95
Mobile +45 50 51 60 70
rs@pharmakon.dk
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