Organic chicken from Bosarp with parsley root, parsley cream and fresh hazelnuts
: Paul Svensson
This recipe was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
8 parsley roots
4dl (1¾ cups) chicken broth
6dl (2½ cups) apple juice
6dl (2½ cups) dark chicken stock
4 tablespoons Dijon mustard
200g (7 oz) parsley leaves
200g (7 oz) spinach
4dl (1¾ cups) ice cold olive oil
2 chickens from the farm Bosarps
apple cider vinegar
200g (7 oz) spring tricholoma
100g (3½ oz) hazelnuts
butter for frying
salt and black pepper
Boil chicken broth with some butter and season with lemon, salt and pepper.
Peel the parsley root and put in a vacuum bag, pour over the broth and hard vacuum.
Cook in oven with steam at 80°C/175°F until soft, alternatively, add parsley root in a saucepan and beat over the broth and cook on the stove.
Mix mustard, parsley and spinach to a smooth cream. Assemble with olive oil in batches.
Cut up the chicken thighs and breasts.
Bake chicken breasts brushed with butter in oven in aluminum foil at 80°C/175°F to an internal temperature of 60°C/140°F.
Fry the chicken in some butter, then add the apple juice and brown chicken stock. Cover with aluminum foil and braise in the oven at 120°C/250°F to an internal temperature at 70°C/160°F. Pull off the skin and remove the meat.
Bring the broth to the boil and season with cider vinegar, salt and pepper. Add the chicken meat into the sauce.
Fry the spring tricholoma in a hot skillet and add the hazelnuts at the end. Fry the parsley root in hazelnut oil.
Salt and pepper the chicken breasts and fry golden in butter. Cut slices lengthwise and serve with fried parsley root, mushrooms, hazelnuts and chicken thigh. Top with parsley.
Fried goose breast with brawn on the thigh with black pudding and lingonberries
: Jesper Johansson, Grythytte akademi
2 goose breasts, with the bone
Brawn on the thighs:
4 goose thigh bone
1 carrot, roughly chopped
1 onion, coarsely chopped
50g (1¾ oz) bacon, salted
liter (2¼ cups) chicken stock
2dl (1 cup) red wine
1 bay leaf
2 shallots, chopped
goose fat / butter
Preheat the oven to 175°C/350°F.
½ liters (2¼ cups) goose blood
3dl (1¼ cups) light beer
3dl (1¼ cups) coarse rye flour
1 red onion, finely chopped, lightly fried
50g (1¾ oz) lard into small cubes
1 apple, finely diced
½dl (¼ cup) melted butter
½dl (¼ cup) syrup
½ tablespoon salt
1 teaspoon ground ginger
a pinch of ground white pepper
a pinch ground allspice
a pinch ground cloves
3dl (1¼ cups) lingonberries, frozen
1½dl (¾ cup) raw sugar
5 parsley roots, peeled
5 carrots, peeled
salt and pepper
Fry the goose breasts in a skillet with eventually some extra goose fat, baste the meat and let it get a proper browning.
Cook in oven until the breasts reach 65°C/150°F in the center.
Let rest in foil about 15 minutes. Cut the breasts into thin slices.
Brawn on the thighs:
Brown the thighs in a saucepan.
Add the vegetables and bacon and let them get browned.
Add the stock and red wine and spices, then cover and simmer gently for two hours until meat comes off the bone.
Strain everything, save the broth.
Pick the meat free from bone and skin, remove the vegetables and spices. Sweat two shallots, and add the picked meat, pour in the broth and reduce the brawn, it should be a little saucy. Add if necessary some goose fat or butter.
Strain the blood and mix it with beer and rye flour.
Add the onion and stir in all other ingredients except bacon and apple.
Whisk vigorously, then stir in the lard and apple cubes.
Fry a sample and taste the seasoning.
Grease small individual molds and divide the batter into them. Cover with buttered paper and then foil. Bake the pudding in a water bath in the hot oven for about 30 minutes.
Try with a stick if the pudding is ready. Let pudding cool in the molds.
Stir the berries with the raw sugar until the sugar has melted.
Cut the vegetables into wedges lengthwise and brown them in frying pan with butter. Season with salt and pepper.
Cook them slowly until ready in the pan or the oven.
This in an updated version of the traditional roast goose dinner. Why not try this recipe for St Martin’s day? You can read more about the tradition on serviving goose in Sweden on the 10th of November on Sweden.se.
…is a British writer and editor who moved to Sweden in 2001. A former chef turned food and travel writer, he loves everything about food, but particularly the raw ingredients themselves. When not cooking, eating or thinking about food, he can often be found hanging around in butchers shops, fishmongers and grocery stores; a hobby he can pursue for hours on end. He hopes that writing this blog will take up so much time that it halves his food shopping bills.