INTO THE WOODS WE GO…
Carla & Poul Nielsen, Hindsholmgrisen, Denmark
“We’re not chefs, here at Hindsholmgrisen, just farmers, who like to eat good food. We are so privileged to live out in the country, where one only has to take a few steps outside to find what you need for dinner, right there. There’s nothing more satisfying than saying everything on table came from within a few meters.
Right now, early spring, produce is a little limited but the other day we picked some asparagus, foraged some wild onions and took them, along with our own fermented, smoked sausages to a little clearing in the woods and had a feast. Cooking on stones over an open fire in such a primitive way connects you to the people who once hunted and farmed in the area. The farm is scattered with stone-age implements, so it’s not hard to feel the past.”
INGREDIENTS
Freshly picked asparagus
Foraged wild onions
As many of the best quality smoked sausages as you can find, preferably fermented
RECIPE
Start a small fire then get some good embers going and place some flat rocks directly on top of them. Heat the rocks and then ‘grill’ the sausages first (if fermented they won’t require that long cooking time) and then the onions and asparagus until done (that mystery timing - but you’ll know when they’re done!).
Add a squeeze of lemon and the dish is done. Enjoy!