The first dinner from the King’s Pantry

Wednesday, Wednesday, April 24, 2013

Dinner January 29, 2013

The first dinner from the King's Food Cupboard at Nyborg Castle was a big success. The dinner was quickly sold out, and the lucky people who had secured tickets had an unforgettable evening. Below, you can read the menu inspired by the Middle Ages, prepared by local ingredients - according to the principles of the King's Food Cupboard - to tell about history within the framework of the present time, with food from suppliers in eastern Funen.

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120 guests enjoyed dinner at Nyborg Castle when the first dinner event was held in connection with the King's Food Cupboard.

Chef Rasmus Kirk Henriksen, from Restaurant Teglværksskoven in Nyborg sought his inspiration in recipes from the Middle Ages for dishes created with modern products and ingredients. During the dinner, Helge Amossen played the Renaissance lute, following the tradition of the castle; Christian III was the first Danish king to employ the first lute player, Benedict de Drusina, in 1557. Helge Amossen played some of his compositions. Heritage coordinator Malene R. Beck also entertained the guests with the story of Frederik II's fancy dress ball.

The following suppliers were represented at the dinner: Ørbæk Brewery and Refsvindinge Brewery provided beverages. Kurt Nørrisgård - cabbage and root vegetables, Finn Balsby from Regstrup Mill Farm - apples and cider, Poul Lang Nielsen from Hindsholm Pigs - pork, and Rosilde High Farm - potatoes.

Menu:

  • Bread baked of sifted rye and wheat flour. Churned butter - buttermilk.
  • Cabbage and herb compote. Apples, herbs and greens.
  • Baked celery root and cabbage. Honey from Kogsbølle, cumin.
  • Pork pie with cabbage, whole grain crust, berries.
  • Braised roast pork in its own juice, dark ale, herbs.
  • Porridge of grains, applesauce, smoked pork fat
  • Terrine of red cabbage, nutmeg and apples
  • Meat roasted on a spit, with cabbage, celery root, honey marinade and small potatoes.