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Tag archives for chantarelles

Moose roast beef with celeriac salad

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Photo: Jakob Fridholm/Image Bank Sweden

 

Moose roast beef with celeriac salad and pickled chanterelles
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Recipe Type: Appetizer
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Finger food with a autumn feeling.
Ingredients
  • 500g Moose roast beef/salt beef in slices
  • 100g celeriac, shredded
  • 50g sugar snap peas, shredded
  • 50g of pea shoots
  • 1/2dl (¼ cup) mayonnaise
  • 1/2dl (¼ cup) sour cream
  • 3 tablespoons mustard
  • Salt and pepper
  • Pickled chanterelles
Instructions
  1. Blanch the shredded celeriac and sugar peas in salted water for about 15 seconds. Then cool in cold water. Strain and wipe dry.
  2. Mix the vegetables with the mayonnaise, sour cream, mustard and spices.
  3. Wrap the celeriac salad, and pea shoots in the beef slices.
  4. Garnish with the chanterelles.
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1.2.4

The traditional moose hunting season starts every autumn in Sweden. If you’re a moose you’ll better watch out, in Sweden almost 100 000 moose are shot every year.

Swedish recipes

September 16, 2011

Minced venison ”Järpar”

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Minced venison with creamed chantarelles and lingonberries

Photo: Jakob Fridholm/Image Bank Sweden

Minced venison ”Järpar” with creamed chanterelles mushrooms and lingonberries
#ratingval# from #reviews# reviews
Print
Recipe Type: Main
Author: Restaurangakademin Stockholm
Serves: 10
Lovely hearty main dish with flavors from the Swedish forests.
Ingredients
  • Minced venison ”Järpar”:
  • 1kg minced venison meat
  • 500g minced pork meat or veal
  • 2 yellow onions
  • 2 eggs
  • 100g breadcrumbs soaked in water
  • 2 tablespoons Dijon mustard
  • 1 dl milk
  • salt and pepper
  • 1 tablespoon fresh thyme
  • Creamed chanterelles mushrooms:
  • 1kg chanterelles
  • 2 shallots (chopped finely)
  • 5dl cream
  • 1dl white wine
  • 1dl brown veal stock
  • salt and pepper
  • Lingonberries:
  • 200g frozen lingonberries
  • 120g sugar
Instructions
  1. Minced venison ”Järpar”:
  2. Peel and chop the onion fine and sautee in a pan and chill.
  3. Mix the venison and pork with some salt and add in the eggs.
  4. Add the onion, breadcrumbs, milk, pepper and mustard and mix to a smooth ”batter”
  5. Season with salt and thyme and make a test by fry a piece in a pan, taste and check the texture.
  6. Form into quenelles on a trey and bake in a 100°C oven until 65°C inside.
  7. Creamed chanterelles mushrooms:
  8. Clean and trim the mushrooms and sautee in a wide pot with oil and butter.
  9. Add the shallots and then the wine and let it reduce.
  10. Add the veal stock and reduce to a 1/3 remains.
  11. Add cream and cook until it thickens, season with salt and pepper.
  12. Lingonberries:
  13. Mix together and let the sugar melt with the berries.
  14. Garnish: Fine cut chives and scallions.
  15. Serve with boiled potatoes or mash
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1.2.4

The recipe is created by Restaurangakademin Stockholm for The Swedish Embassies and Consulates.

Swedish recipes

June 20, 2011

Minced venison ”Järpar”

Leave a comment

Minced venison with creamed chantarelles and lingonberries

Photo: Jakob Fridholm/Image Bank Sweden

Minced venison ”Järpar” with creamed chanterelles mushrooms and lingonberries
#ratingval# from #reviews# reviews
Print
Recipe Type: Main
Author: Restaurangakademin Stockholm
Serves: 10
Lovely hearty main dish with flavors from the Swedish forests.
Ingredients
  • Minced venison ”Järpar”:
  • 1kg minced venison meat
  • 500g minced pork meat or veal
  • 2 yellow onions
  • 2 eggs
  • 100g breadcrumbs soaked in water
  • 2 tablespoons Dijon mustard
  • 1 dl milk
  • salt and pepper
  • 1 tablespoon fresh thyme
  • Creamed chanterelles mushrooms:
  • 1kg chanterelles
  • 2 shallots (chopped finely)
  • 5dl cream
  • 1dl white wine
  • 1dl brown veal stock
  • salt and pepper
  • Lingonberries:
  • 200g frozen lingonberries
  • 120g sugar
Instructions
  1. Minced venison ”Järpar”:
  2. Peel and chop the onion fine and sautee in a pan and chill.
  3. Mix the venison and pork with some salt and add in the eggs.
  4. Add the onion, breadcrumbs, milk, pepper and mustard and mix to a smooth ”batter”
  5. Season with salt and thyme and make a test by fry a piece in a pan, taste and check the texture.
  6. Form into quenelles on a trey and bake in a 100°C oven until 65°C inside.
  7. Creamed chanterelles mushrooms:
  8. Clean and trim the mushrooms and sautee in a wide pot with oil and butter.
  9. Add the shallots and then the wine and let it reduce.
  10. Add the veal stock and reduce to a 1/3 remains.
  11. Add cream and cook until it thickens, season with salt and pepper.
  12. Lingonberries:
  13. Mix together and let the sugar melt with the berries.
  14. Garnish: Fine cut chives and scallions.
  15. Serve with boiled potatoes or mash
Google Recipe View Microformatting by Easy Recipe
1.2.4

The recipe is created by Restaurangakademin Stockholm for The Swedish Embassies and Consulates.

Swedish recipes

June 16, 2011