Taste Buds Event: Inside the noma fermentation lab

Watch the full event and mystery ingredient reveal below

 

Taste Buds Event: Inside the noma test kitchen

Watch the full event and a bonus QnA video below,
with recipes for our Umami Kelp Fudge and Nordic Pesto.

 

Recipes



UMAMI KELP FUDGE 

  

40 g room temperature butter, unsalted 

10 g Roasted Kelp Salt 

15 g Dashi RDX 

10 g Kelp Oil 

Allow the butter to come to room temperature so it is soft and pliable. In a mortar, grind the roasted kelp salt with a pestle until you yield a paste. Muddle in the Dashi RDX, and once mixed, stream in the kelp oil to emulsify. Transfer all of the contents of the mortar to a mixing bowl and whisk with the softened butter. Monitor the temperature here—too cold, and the butter will solidify into chunks resulting in the liquids splitting out. Too warm and the butter will melt out. The mixture should be light, airy, and malleable when the temperature is correct. 

  

NORDIC PESTO AT HOME 

 

60 g Salted capers, pickled 

10 g Smoked Mushroom Garum 

25 g Parsley Oil* 

25 g Extra Virgin Olive Oil 

15 g Elderflower Peaso 

10 g Parsley, picked and chopped 

10 g Celery leaves, picked and chopped 

10 g Coriander leaves, picked and chopped 

10 g Basil leaves, picked and chopped 

5 g Sweet Kelp Salt 

White wine vinegar, to taste 

Lemon juice, to taste 

Salt, to taste 

  

This recipe can be completed using a blender or a mortar and pestle.  

Start by removing the capers from their brine and reserve the brine for another use. Wash some of the salt from the capers under running water, and then submerge the capers in enough white wine vinegar to cover. Reserve these in the fridge until needed.  

In a mortar (or a blender), add the pickled capers, Sweet Kelp Salt, and Elderflower Peaso. Use a pestle to grind the contents to a paste. Add the chopped herbs and oils to the mortar and continue to mix as you would a traditional pesto to break everything down. Season the mixture with the Smoked Mushroom Garum, salt, lemon juice, and white wine vinegar to taste. The pesto should be bright but not too acidic. Reserve in the fridge until needed.  

*You can make parsley oil at home if you are feeling adventurous. It is one of the easiest oils to make, has a tremendous flavor, and is incredibly versatile. Start by picking and washing parsley leaves—this can be flat leaf or curly. Dry the parsley well and weigh it. Measure out twice the weight of the parsley in a neutral flavored oil and combine the two ingredients in a blender.  

Blend the mixture at medium speed to break the leaves down, and then turn the blender up to high and leave it to blend for 7 minutes. Be aware that the mixture will get quite hot during this process. Once blended, transfer the oil and parsley to a container and cool it down rapidly over ice. Leave this mixture to infuse overnight, and then strain it the following day using a coffee filter. Once strained, reserve the oil in the freezer to preserve the flavor and color. You can use the remaining pulp in other recipes that require parsley.