Danish style

Danish cuisine is famous for its pastries, butter, cod and herring, but there is more to it than these. Much of Danish cuisine traces back to pre-industrial peasant cooking, when the need to make do with local produce and preserve it for the cold months meant the diet was dominated by rye bread, salted pork, pickled vegetables and potatoes. The advent of New Nordic cuisine means that these days, Danish dinner at home usually involves a meat dish, often with pork, and vegetables or salad. Bring a touch of warming Danish style to your cooking with our: pickled cucumber; open rye sandwich with eggs, beets and capers; salmon gravlax; crispy pork belly with sweet braised cabbage; smoked tuna patties; slow-cooked paprika pulled pork and kaleslaw sandwiches; ginger beef; and Danish apple cake.

Ginger Beef

Recipe / Lee Holmes

Ginger contains potent anti-inflammatory compounds called gingerols. When taken regularly, these substances can help many people who are suffering from inflammatory conditions such as osteoarthritis or rheumatoid arthritis.

Serves: 3

2 tbsp coconut oil
1 brown onion, chopped
2 garlic cloves, peeled & minced ½ red capsicum, seeds removed
& diced
500g beef, cut into very thin strips
1 tsp turmeric
2 tbsp fresh lemon juice
2 tsp freshly grated ginger
2 tbsp tamari
2 tbsp tahini
1 tbsp apple-cider vinegar
2 cups broccoli, cut into florets
1 cup green beans, roughly chopped
1 cup snow peas, sliced on diagonal
Sea salt & freshly ground black pepper, to taste

Melt the coconut oil in a large frying pan over medium-high heat. Add the onion, garlic and capsicum and sauté for 5–7 mins.

Add the beef and cook, stirring, for 5 mins. Add the turmeric, lemon juice, ginger, tamari, tahini and apple-cider vinegar. Cook, stirring, for 1 min.

Add the broccoli, beans and snow peas to the pan. Cook over medium heat for 12–15 mins, or until the vegetables are tender.

Season to taste and serve