Matseðlar á heimsmeistaramótinu

Mikil fjölbreyttni er á matseðlum hjá landsliðum í heita matnum. Keppt verður í heita matnum alla daga keppninnar eða þar til á miðvikudaginn 22. nóvember.

Laugardagur 18. nóv. 2006

National Team  WALES :

Coulibiac of Salmon, poached Asparagus Custard, Lobster Boudin and Sauce Mousseline
****
Braised shoulder of Lamb with Bean Casserole, Roast Loin with Wild Garlic, Butternut Squash,
Beetroot Chutney, Potato and Leek Croquette, Glazed Carrot
****
Warm Chocolate fondant, caramelised banana, coconut parfait, Mango and passion fruit smoothies

National Team  PORTUGAL :

Sauté atlantic Carbineiro, pan fried fennel and tomato
Grilled Scallop over thai red rice, mussel escabeche
****
Veal Wellington, reat Venison fillet in gran Massala, Potato gratin with Serra cheese, vegetable sautee
****
Orange Torte with Requeijo creme, mint sorbet and coconut panna cotta

National Team  MALAYSIA :

Crab Sensations- Crab Claw Croquette on Chunky Tamarind-Tomato Chutney,
Crab and Apple-Fennel Salad, Crab Dumpling on Leek Fondue and Verjus Reduction
****
Roasted Sliced Beef Tenderloin, Spiced Lamb Kebab and Oxtail Stew “Harira”
Braised Potato and Seasonal Vegetables
****
Cold Cardamon-Toffe Dates Souffle and Coconut Cream Kunafeh
Berries Compote and Madagascar Vanilla Bean Sauce

National Team  SINGAPORE :

Cured Ocean Trout on Saffron-Scented Vegetable Jello
Nutty Red King Crab Fillet, Crustaceans in Brick Pastry
****
Roasted Baby Lamb Rack with Green Olive Tapenade topped with dried Blueberries
Braised Lamb Shoulder on Pickle Citrus Puree, Polenta-Brie Croquette, Hermitage Red Wine Sauce
****
Warm Crumble Cake with Lemon Curd
Garden Herb Iced Parfait on Melba Jellified Coulis, Mint Foam

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Sunnudagur 19. nóv. 2006

National Team  FINLAND :

Lobster Monte-Sauce poached Turbot, fried Scallop,
Verjus Mousseline and Beluga Lentils, Sherry-honey vinaigrette
****
Tenderloin of Bovic Lamb au Gratin with Ceps, braised Lamb Entrecôte, Truffle and Potato Purée
Fried Ceps and Vegetables, Lemon and Thyme Sauce

****
Chocolate Mousse “ Guajana Lactée”, Pear Marmelade, Almond Cake,
Cherry Compote and Yoghurt Sorbet

National Team  GERMANY :

In Räucheröl pochiertes Kabeljaufilet im Zucchinimantel, confierte Zwiebeln,
Roulade von Lachs und Zander auf Erbsenpüree, Gebeizter Bachsaibling mit gestockter Hechtveloute und Limettengelee,  Marinierter Kürbis und Mandel-Vanille-Schaum
****
Geschmorte Kaninchenkeule in Rosmarin-Honig-Jus
Kaninchenrücken im Crèpemantel mit Apfel und Sellerie, Kaninchenleber und Kaninchenniere,
Pastinakenpüree, glasierte Herbstgemüse, Fondantkartoffe und Kartoffel-Steinpilz-Gratin
****
Passionsfruchtkrem auf einem Schoko-Orangen-Boden, Passionsfruchtgelee
Mousse von Zartbitterschokolade, Heidelbeerküchlein und Heidelbeersauce,
Wattle-Seed Parfait auf Walnusskrokant

National Team  IRELAND :

Wonton of Crab and Ginger, Chilli Seared Scallop on Fennel Marmelade,
Poached Fillet of Salmon with a warm shallot and Potato Salad
****
Pan fried Cutlet and Roast Loin of Lamb Garnished with Celeriac slaw,
Minted Vegetables, Creamy Mash and Aged Balsamic Jus
****

Chocolate Delight – Warm Chocolate Fondant,
Rich Chocolate Tart and Milk Chocolate Ice Cream

National Team  ITALY :

Mediterranean Fish with ricotta’s friend ravioli and shellfish baked in foil “ alla marina”
****
Roe’s loin baked with lard and mustard, roe’s shin braised with Chianti wine
and basket of polenta with mushrooms and liver of goose
****
Spumone with Mascarpone and crunchy of almonds on sauce of sour black cherry
with pancake of walnut and sorbet of lemon, pineapple and thyme.

National Team  ICELAND :

Lightly smoked artic charr and mixed shellfish tartlette with orange infused sehllfish sauce
****
Selection of organic lamb with estragon potatoes, winter vegetables and lemon-thyme sauce
****
Hot almond and chocolate soufflé and provençal almond mousse with abricot on three ways

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Mánudagur 20. nóv. 2006

National Team  HUNGARY :

 Grilled Balaton Pike-Perch fillets with minced Catfish discs crowned by Crayfish
Milt Ragout made with Dill and Vegetables braised in Lemon Balm
****
Venison Tenderloin with fine Herbes roasted in Potato coat,
with guinea fowl breast stuffed with pistachio,
onion pads,buttered carrots and fried Mangolds
****
Duo of green apple pudding, sour cherry and chestnut filled strudel, served with caramel sauce

National Team CANADA: 

 Foie Gras and Scallop Terrine, Gala Apple Chutney
Smoked Sablefish with dungeness Crab, celery root puree, sidestripe shrimp salad, lemon jelly
****
Glazed Bison Tenderloin, Braised Pork Belly en Crepinette and soy bean sauce
Yukon gold potato barrel with chanterelle leek stew, cauliflower croquette,
red wine sauce
****
Roast Pear Tart, chocolate orange bar with orange foam, rosemary icecream cake

National Team  U.S.A. : 

 Elegant Flavors of Seafood
Diver Scallop with truffle, sole with crab mousse, salad of potatoes,
truffles and frisée, tomato and caviar sauce
****
Trilogy of American Beef
Poached Tenderloin, Braised Short Ribs, and Roasted Tenderloin with Foie Gras and their accoutrements
****
Tasting Tropical flavors and Chocolate

National Team  SLOVAKIA :

Stuffed Trout with Leek and Salmon, Tear of Sterlet with Carrot on Spinach Leafs with Almonds,
Mashed Potatoes tasted with Dill and Herbs Creamly Sauce with Shrimps
****
Fried Saddle of Lamb stuffed with Chanterelle Mushrooms in Spinach Crust
Fillet of Deer in Maize Seasoning Cover, Fillet of Veal stuffed with mashed Veal Meat and Broccoli,
Vegetable Pudding, Spinach Gnocchi, Creamly Saffron Sauce with Thyme, Hunters Sauce with Champignons
****
Cottage Cheese Cake with Raspberry Foam in Chocolate and Cream

National Team CYPRUS. : 

Ionian Tiger Prawn and coconut pudding
Seabass saganaki, chives sauce
****
Medaillons of milk fed tenderloin of Veal, Veal and sweetbreaed nugget, crispy foie gras bon-bon, Asparagus and moreil fricasse, herbed new potatoes on saute celeriac, thyme scented jus
****
White and dark chocolate terrine, Cumquat in light syrop,
Apple sorbet on walnut crumble bisquit and warm cinnamon cake with vanilla cream

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Þriðjudagur 21. nóv. 2006

National Team  NETHERLANDS :

Rotzunge, Lachs und Zander auf dreierlei Art
zubereitet mit Brunnenkressesauce und Rote-Beete-Reduktion
****
Gebratenes, mit Gänseleber gefülltes Fasanenbrustfilet mit Estragonsauce
****
Himbeer-Quark-Mousse mit Advocaat-Sahneeis imd Pistaziensauce

National Team  LUXEMBOURG :

Trilogie du poissonnier avec ses saveurs du terroir :
Terrine de truite saumonnée et mousse de brochet, hollandaise aux herbes ;
Cappuccino d’écrevisses avec sa mousse à l’ail, Carpaccio de langoustines aux confits de tomates, garni de salade d’herbes et tuile croustillante
****
Déclinaison de Pigeon et Foie Gras de canard poelé :
Composition de suprême de pigeon et foie gras sur brochette, dressée avec le duo de sauce Albuféra et jus au porto, garniture de Risotto aux morilles, Poelée aux légumes divers
****
L’assiette douceur du pâtissier :
Arcade de poires et son croquant d’amandes, Duo de raisins, Mousse au crémant et ses raisins caramelisés, Mystère à la glace de cassis sur meringue fourrée

National Team  DENMARK:

Halibut and Lobster, garnished with Cauliflower, Grapefruit, Almonds and Vanilla
****
Tenderloin of Veal, stuffed and Forest Mushrooms,
served with sweetbread wrapped in crispy dough, vegetables,mushrooms and sauce
****
White and dark chocolate, served with liquorice,pineapple, raspberries and passion fruit

National Team  ISRAËL :

Trio of Fish accompanied by a Saffron and Coconut Cream Sauce :
Minted-Tea smoked Trout Medaillons served on Middle East Style Cubes
Paprika and Cajun Spice Speared Tuna served on a Salad of Swiss Chard and Lemons
Celery flavoured Bamboo steamed Drum Fish served on a dish of Leeks and Chives
****
Duet of Chicken and Beef:
Chicken Breast marinated in a Honey and Chili Combination,
stuffed with Spinach, together with Beef Tenderloin Medallion Coated in Crispy Pistachio Nuts,
served on Pumpkin Patties and Vegetable stuffed Eggplant, accompanied by Natural Brown Sauce
****
Wild Bery Fruit Soup
flavoured with Cardamom and gratinated with sugared Almonds
accompanied by Mango and Coconut ice cream and Date filled Cigars

National Team  SCOTLAND :

Pan roasted organic Shetland Cod, Lemon Myrtle Gnocchi, Lobster Brandade,
Sauce Vierge, Shellfish Essence
****
Fillet of Milk fed Veal, Chantarell Mousse braised Shin, Sage Mash,
Sweetbread Fricasse, Confit Sprouts, Sour Cherry and Port Relish
****
Agen Prune Soufflé Tart, Valrhona Chocolate and Grand Marnier Mousse,
Orange yoghurt ice cream, Kumquat Compote

—————————–

Miðvikudagur 22. nóv. 2006

National Team  NORWAY :

Light smoked Norwegian Cod with glazed Norwegian King Crab, dill-and crab “fondant”,
pickled vegetables, avocado cream and crab emulsion
****
Combination of lamb from “Lofoten”, buttered seasonable vegetables, rutabaga “agnolotti”, potato and porcini mushroom “royal”, parmesan- and sherry velouté
****
Caramel and chocolate dessert with lemon poached pear, peanut foam, pear sherbet and milk chocolate nougatine

National Team  SWEDEN :

Gebeizter arktischer Saibling mit warmer Blumenkohlterrine, Schwarzwurzel- und Kerbelcreme, gebratener Kaisergranat auf Scallopsmousseline mit Krebsschaum
****
Gebratenes Lammrückenfilet, warme Sülze von Lammhaxen und –Bries Rotweinsauce
Herbstliche Gemüse mit Tomatengelee und Schafskäse-Espuma, sautierte Pfifferlinge, Kartoffelkuchen mit gelber Beete
****
Milchschokoladenmousse in der Rolle mit Füllung von schwarzer Johannisbeergelee auf Brownie
Johannisbeersorbet, Krapfen gefüllt mit Vanillecrème und kandierte Nüsse

National Team  SWITZERLAND :

Süsswasserfisch – Kombination aus Schweizer Seen
****
Duo vom Rinderfilet und Jura-Poularde, geschmortes Kalbsrosenstück
Polentaschnitte mit Steinpilzen, Gemüseallerlei
****
Süssspeisenvariation “ Tessiner-Art “

National Team  SLOVÉNIA :

Seeteufel im Kartoffelmantel auf Erbsenpüree und Safransauce
Zlikrof-Nudelteigtaschen mit Flusskrebsschwanz und Champagnersauce
Jakobsmuschel auf Advocadosalat mit Kresse
****
Hirschmedaillon mit Mausconsauce, gefüllte Wachtelbrust auf Dinkel mit Backobst
» Strukelj «  auf Hefeteig mit Frischkäse, Estragon und Prsut, gekochtes Gemüse mit Butter
****
Schwarz-weiss Schokoladenmousse auf Haselnussbiskuit
Kumquatsorbet mit Zitronen-Thymian, mariniertes Obst mit Honig

National Team MALTA : 

Steamed monfish with goat’s cheese royale, Leek, mussels and hazelnut fondue, Pumpkin puree, Passion fruit emulsion
****
Slow-roasted loin of pork with braised pork belly flavoured with sweet spices,
Potato and dried fruit terrine, panache of vegetables, tomato and thyme jus
****
Bailays semifreddo, warm Pear and Chocolate crumble
Grand Marnier ice cream, Raspberry reduction