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Veal roast with grilled carrots, sweet and sour dill sauce and pickled cucumber

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Veal roast with grilled carrots, sweet and sour dill sauce and pickled cucumber
: 
: Main
: 10
 

Ingredients
Veal roast:
  • Oven: 150°C/300°F
  • ½ Veal roast
  • salt
  • pepper
  • butter
  • oil
Grilled carrots:
  • 0,5kg (1 lb) carrots, assorted colors (yellow, orange)
  • dill seeds
  • 2 lemons, zest and juice
  • 2dl (1 cup) canola oil
  • salt
  • pepper
Sweet and sour dill sauce:
  • 2 dl (1 cup) sour cream
  • 1 tablespoon honey
  • 1 teaspoon distilled vinegar (12%)
  • 1dl (½ cup) dill, finely chopped
  • 1 shallot, finely chopped
  • salt
  • pepper
Pickled cucumber:
  • 1 cucumber, peeled
  • 1dl (½ cup) distilled vinegar (12%)
  • 2dl (1 cup) sugar
  • 3dl (1½ cups) water
  • 1 teaspoon whole white peppercorns
  • dill, finely chopped
Serving:
  • dill, picked

Instructions
Veal roast:
  1. Season the veal roast with salt and pepper. Fry in a hot pan with butter and oil.
  2. Place the pan in the oven and cook to a core temperature of 57°C/135°F. Let rest for 20 minutes before you serve. The veal roast can also be served cold.
Grilled carrots:
  1. Boil carrots in salted water until tender. Cool in ice water.
  2. Peel the carrots and allow them to drain on paper. Roast the carrots in a grill pan until they get a nice color.
  3. Grind dill seeds with the lemon zest, mix with canola oil and lemon juice and season with salt, pepper. Drizzle the dressing over the grilled carrots.
Sweet and sour dill sauce:
  1. Stir together all ingredients and season with salt and pepper.
Pickled cucumber:
  1. Slice the cucumber with a mandolin or with a cheese slicer and put in a jar layered with dill and white pepper.
  2. Heat the vinegar, sugar and water in a saucepan until the sugar dissolves. Pour it over the cucumbers. Leave in the fridge for a few days before serving.

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Swedish recipes

March 21, 2012

Swedish meatballs

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Photo: Per-Erik Berglund/imagebank.sweden.se

 

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Swedish meatballs
: 
: Main
: 4-6 servings
 

The content of the Swedish meatball may vary, depending on where in the country it is made. In southern Sweden many people prefer their ground meat with a little more fat, but the further north you go, the less pork you will find in the meatball mixture. However, bread or rusk crumbs allowed to swell in milk are as important as the lingonberries on the side. They give Swedish meatballs their special soft consistency. This is the traditional recipe for meatballs, but for Christmas you can spice your meatballs with ginger, nutmeg and clove.
Ingredients
  • 500 g (18 oz) ground (minced) beef/pork mixture
  • 250 ml (1¼ cup) milk
  • 75 g (¾ cup) white breadcrumbs
  • 1 egg
  • 1 onion
  • salt, white pepper
  • ground allspice

Instructions
  1. Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk.
  2. Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm.
  3. Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates.
  4. Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. Shake the frying pan often.
  5. Serve with potato purée or boiled potatoes and raw stirred lingonberries.

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Swedish recipes

December 16, 2011

Autumn ragout

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Autumn ragout with parsley, onion, porcini and plum sauce with herbs.
: 
: Main
: 10
 

Ingredients
Ragout:
  • 1kg (2,2 lbs) prime rib, split in two and tied with twine
  • 30g (1 oz) butter
  • 3 shallots, peeled
  • 200g (7 oz) mixed mushrooms, coarsely sliced
  • 1 carrot, peeled and split
  • 1 parsley root, peeled and split
  • celeriac, peeled and split
  • clove of garlic, split
  • salt and pepper
  • 3 tablespoons tomato paste
  • 1 liter (4 cups) veal stock
  • 1 bouquet garni (leek, thyme, bay leaf, parsley)
  • 3 tablespoons plum alt blackcurrant jelly
Vegetables:
  • 500g (1 lb) porcini, “hats”
  • 5dl (2½ cups) canola oil
  • 2 bay leaves
  • 5 cloves garlic, trimmed and crushed
  • 20g (¾ oz) parsley, roughly chopped
Plum sauce:
  • 30 parsley root (small), peeled
  • 50g (1¾ oz) butter
  • 2 shallots, finely chopped
  • 10 plums, fresh, cut into wedges
  • thyme, rosemary, lovage, marjoram, oregano, chopped
  • salt and pepper

Instructions
Ragout:
  1. Brown the meat in the butter until it gets an even browning, season with salt and pepper. Add the vegetables and fry for a couple of more minutes.
  2. Stir in tomato paste and roast it with the ingredients, turn in the veal stock and add the bouquet garni. Simmer in oven or on stove for about 2 ½ hours.
  3. Strain the stock and pick the meat free from the over-boiled vegetables and spices.
  4. Boil the stock and season with plum jelly and salt and pepper; thicken possibly the sauce with flour.
  5. Cut the meat into serving slices, pour on the sauce and serve with vegetables.
Vegetables:
  1. Place all ingredients in a baking tray.
  2. Bake in oven 150°C/300°F about 30 minutes until the porcini are crisp. Lift up the porcini and let it drain.
Plum sauce:
  1. Brown the parsley root in the butter on medium heat, add shallots and sauté another few minutes. Mix in the plums and herbs.

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Swedish recipes

October 16, 2011

Sweet and sour veal fricassee

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Sweet and sour veal fricassee with root vegetables
: 
: Main
: 10
 

Ingredients
Sweet and sour veal fricassee:
  • 2kg (4½ lbs) veal shoulder, cut in smaller pieces
  • 2 onions
  • 2 carrots
  • 1 garlic clove
  • 5 thyme sprigs
Sauce:
  • The stock from the veal
  • 5dl (2 cups) of cream
  • 10 dill stems
  • 2dl (1 cup) water
  • 1dl (½ cup) sugar
  • ½ dl destilled white vinegar (Swedish ättika 12%)
  • salt
Root vegetables:
  • 2 orange carrots
  • 1 yellow carrot
  • 1 white carrot
  • 1 red carrot
  • 1 yellow beet
  • 1 parsley root
  • 100g (3½ oz) butter
  • salt and pepper

Instructions
Sweet and sour veal fricassee:
  1. Peel and cut the vegetables and put everything in a pressure cooker.
  2. Cover with water and boil under pressure for 30 min.
  3. Take out the meat and strain the stock and reduce to a ⅓ remains.
Sauce:
  1. Cook the water, sugar and vinegar with the dill stems into a reduction so about 1½dl (0,6 cup) remains.
  2. Add the cream into the veal stock and reduce until it thickens a bit.
  3. Season with the reduction and salt
  4. Garnish with fresh dill
Root vegetables:
  1. Wash and brush the peel off the vegetables and cut them in smaller pieces.
  2. Sautee in a pan with the butter until they are soft and serve with the fricassee.

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Swedish recipes

June 17, 2011