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Get in My Belly! The Perfect Foodie Tour of Reykjavik

Get in My Belly! The Perfect Foodie Tour of Reykjavik


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Reykjavik, Iceland, is hot right now for many reasons: the music, the scenery, and most of all, the food. Ever since Noma (in Copenhagen, Denmark) was named Best Restaurant in the World, Nordic cuisine has been on the forefront of every foodie’s mind.

With access to an abundance of fresh seafood and produce, Reykjavik’s chefs have created a delightful culinary scene. Below are seven of our favorites:

For seafood lovers only. Seriously. If you’ve ever wanted to try whale or puffin (and I suggest that you do — they are delicious), this is the place. Specializing in all things that come from or fly above the ocean, this family-owned restaurant serves the best fish stew in the city.

Related: Iceland: The Most Magical Layover Ever

This romantic restaurant boasts sweeping views of the harbor, and its menu emphasizes local sustainable fare. It is also one of the only places that serves Icelandic rock crab — a true treat. You should also check out the daily catch, which is literally just hours old, if that.

Situated in a 200-year-old house, the dining area — which serves great pizza — is downstairs, but before you eat, head upstairs to the bar, which has 13 local craft beers on draft.

I arrived hungry as heck for lunch and ordered three things — but had to stop after the first, bruschetta, arrived, as it was so good and so big. At the shop upstairs you can buy all sorts of cheeses, breads, and spreads if you want an impromptu outside lunch, but the restaurant is where it’s at. Note to the wise: Order the dish of the day. All the locals do, and it’s spectacular.

Hofnin Restaurant

Also on the waterfront, next to Kopar, this gorgeous little seafood joint serves a mean meal of mussels steamed in beer along with a shot of Brennivín — the local liquor that tastes like rye.

Dill Restaurant

Only open Wednesday through Saturday, this Scandinavian restaurant was mentioned to me by several chefs in Greenland. “It is the best! You must go,” Bjorn Johannsen, the head chef at Sarfalik (in Nuuk, Greenland), insisted. While it is expensive — Dill is worth it. The executive chef, Gunnar Karl Gislason, is inspired by the New Nordic Cuisine and does wonders with seafood.

Across the street from the famed Icelandic Church Halfgrimskirkja is Kaffi Loki. If you’re in the mood to really eat local, skip the coffee shop downstairs and head up top where traditional Icelandic dishes — lamb stew, fermented shark, fish stew, and, of course, salmon on freshly baked flatbread — are served.

Thanks to Lindblad Expeditions for a great trip to Iceland.

Related:

  • Meet the Elf-Whisperer of Iceland
  • Icelanders: We’re Weird, We’re Wacky, and We’re Related to Thor
  • The Newest Foodie Hotspot Is … Greenland? No, Really!

Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Get in My Belly, Belly! A Pork Belly Sandwich You Deserve To Make Yourself - WindsorEats

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Pork Belly Sandwich

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Peel and slice onions thin.

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.

Preheat large sauce pan and place 1/2 the butter and put oil around the butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!


Watch the video: Reykjavík by Food (May 2022).


Comments:

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  2. Akia

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  3. Mash'al

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