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German Christmas dinner

Recipe by: Nikolaj Juel
Serves: 4


Fire up the Forno.

Season the roast with the spice mixture, salt and pepper and place in an ovenproof dish. Place the dish in the Forno and let it roast for 2½-3 hours.

Remove the roast and let it rest on a chopping board, loosely covered with foil.

Meanwhile, put your confit duck legs and bratwurst in an ovenproof dish and place in the Forno until golden and crispy.

Serve with sauerkraut, potato salad and kale salad.


Potato salad

Place the potatoes in a bowl with the crème fraiche, red wine vinegar, olive oil and herbs. Mix well and season with salt and pepper.


Kale salad

Remove the stems from the kale leaves. Finely chop the kale and set aside.

Put the crème fraiche, olive oil and garlic in a bowl. Season with salt, pepper and lemon juice and stir well.

Add the kale to the bowl and mix well. Top with pomegranate seeds.



Scald all parts of a jam jar: glass, lid and rubber ring. It’s very important that it’s completely clean before you start fermenting the cabbage, so you only have good bacteria in your finished product.

Rinse a white cabbage, cut it in half and remove the stalk.

Chop the cabbage very finely. The finer the cabbage, the more liquid it will release during fermentation.

Put the cabbage in a dish.

Sprinkle with salt.

Using your hands, squeeze the cabbage well. This breaks up the structure/fibres of the cabbage, causing it to start releasing moisture. The cabbage will release a fair amount of liquid, and eventually it will also start to foam a little.

Then press the cabbage well into the bottom of the cleaned jam jar.

Pour the liquid from the dish over the cabbage to cover it.

Close and seal the jar.

Leave the jar at room temperature for three days. Remember to open it a few times to relieve the pressure. After three days, taste the sauerkraut to check that it’s good. You’ll be able to taste/smell whether any ‘bad’ bacteria have got in. If so, you’ll have to start again, because it won’t be good to eat!

Leave the jar for a few more days, still easing the pressure a few times.

After about five days, your sauerkraut is ready to eat, after which it must be stored in the fridge.


  • 1 organic pork shoulder roast
  • 1 tbsp of fennel seeds
  • 1 tbsp of fresh thyme leaves
  • 2 cloves of garlic
  • Olive oil
  • Salt and pepper
  • 4 confit duck legs
  • 1 bratwurst

Potato salad

  •  1 kg of small potatoes, boiled
  • 4 tbsp of crème fraiche
  • 1 tbsp of red wine vinegar
  • 2 tbsp of olive oil
  • A handful of broad-leaf parsley, chopped
  • A handful of dill, chopped
  • Salt and pepper

Kale salad

  • A bunch of kale
  • 1 tbsp of pomegranate seeds
  • 75 ml of crème fraiche
  • 3 tbsp of olive oil
  • Juice of half a lemon
  • Half a clove garlic, finely chopped and crushed with a pinch of salt.
  • Salt and pepper