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Archive for Pork

New potatoes with pickled lemon, smoked bacon and whitefish roe

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Photo: Jakob Fridholm/imagebank.sweden.se

 

New potatoes with pickled lemon, smoked bacon and whitefish roe
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Recipe type: Main
Author: Paul Svensson
Serves: 10
This dish 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.
Ingredients
  • 400g (14 oz) smoked bacon
  • 1,5kg (3, 3 lb) new potatoes
  • 50g (1¾ oz) butter
  • 2 bunch dill sprigs
  • 2dl (1 cup) sour cream
  • 1dl (½ cup) brown butter
  • 2 lemons
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 200g (7 oz) of whitefish roe
  • 4 sprigs of dill, picked
  • 8 tablespoons chives, finely cut
  • milk for dilution
  • salt
Instructions
Bacon:
  1. Place bacon in a baking pan, pour in 4dl (2 cups) water and cover with aluminum foil.
  2. Bake in oven at 150°C/300°F for 3 hours. Remove and let cool.
  3. Cut into small cubes, about 1×1 cm. Fry crisp before serving.
Potatoes:
  1. Peel the new potatoes and boil in salted water with 50g (1¾ oz) of butter and a huge bunch of dill.
  2. Drain and set aside 1/3 of the potatoes, mix the rest with sour cream and brown butter.
  3. Season with salt and add a little milk if necessary for looser texture.
  4. Fill the siphon bottle and put in 2 cartridges, store in some warm water.
Pickled lemon:
  1. Peel the lemons, only the yellow zest, finely chop.
  2. Peel off the white of the lemons and slice up the lemon flesh. Cut into small cubes.
  3. Mix pulp and lemon zest with 1 teaspoon salt and 2 teaspoons sugar.
Presentation:
  1. Cut the boiled potatoes into halves and mix with bacon and pickled lemon.
  2. Serve as a ring on the plate; fill up the middle with new potatoes cream from the siphon, top with roe, dill, picked and finely chopped chives.
 
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The dish is presented on the dinnerware Sundborn from Rörstrand, named after the home of Sweden’s popular 19th century artist Carl Larsson and created by Pia Rönndahl.

Swedish recipes

May 14, 2012

Green asparagus with air-dried ham, goat cheese mousse and wild garlic

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Green asparagus with air-dried ham, goat cheese mousse and wild garlic
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Recipe type: Starter
Author: Gustav Trägårdh
Serves: 10
This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
  • 20 thick asparagus, peeled
  • 20 slices air-dried ham
  • 100g (3½ oz) wild garlic
  • Mousse:
  • 1 clove garlic
  • 2 tablespoons honey mustard
  • 2dl (1 cup) cream
  • 50ml (¼ cup) milk
  • 200g (7 oz) good goat cheese
  • salt and pepper
  • 1 teaspoon gelespesa/xantana
Instructions
Mousse:
  1. Warm up all ingredients for the mousse in a saucepan, and mix it completely smooth.
  2. Cool and fill up the siphon.
  3. Charge with two cartridges, shake! Serve at room temperature.
Presentation:
  1. Cook the asparagus al dente in salted water.
  2. Roast the wild garlic very quickly, in a splash of oil, in a saucepan. Season with salt and pepper.
  3. Roll the air-dreid ham and siphon the mousse into the rolls.
  4. Serve immediately with the asparagus cut in slices and the wild garlic on the side!
Beverage suggestion:
  1. Unfiltered fresh apple juice.
 
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Swedish recipes

April 26, 2012

Fried isterband and warm kohlrabi salad with mustard cream

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Fried isterband and warm kohlrabi salad with mustard cream
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Recipe type: Main
Author: Sofia Hortlund, Grythytte akademi
Serves: 10
Isterband is a coarsely ground, lightly smoked sausage from Sweden. It is made of pork, barley groats and potato.
Ingredients
  • 10 pieces of smoked sausage (Swedish isterband), fried
  • Warm kohlrabi salad:
  • 1 kohlrabi
  • 300g (10½ oz) of Västerbotten cheese
  • thyme (fresh)
  • salt
  • pepper
  • olive oil
  • 1dl (½ cup) sunflower seeds
  • Mustard cream:
  • 1dl (½ cup) mayonnaise
  • 2dl (1 cup) sour cream
  • 2 tablespoons mustard
  • salt
  • pepper
Instructions
Kohlrabi salad:
  1. Peel the kohlrabi and cut it into pieces.
  2. Mix the kohlrabi pieces with salt, pepper, thyme and olive oil.
  3. Place the kohlrabi on a baking tray and bake at 225°C/440°F for about 20 minutes. Grate the Västerbotten cheese.
  4. Toast sunflower seeds in a dry pan.
  5. Pour the kohlrabi in a bowl with the grated cheese. Season with salt and pepper and top with the toasted sunflower seeds.
Mustard cream:
  1. Mix all ingredients thoroughly.
  2. Arrange as shown.
 
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Swedish recipes

January 6, 2012

Christmas ham

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

 

Christmas ham
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Recipe type: Main
Author: Gert Klötzke, Niclas Wahlström
Serves: 10
Christmas ham – The ham is as its name implies a special feature on the Christmas table. It is traditionally either boiled or owen baked and then breaded and grilled lightly. In some homes it is tradition to use the broth from the making of the ham for dipping wort bread in it is called “dopp i grytan”.
Ingredients
  • 1 salted ham, 2-3 kg (4,5-6,5 lbs) or a ready-cooked one
  • Mustard coating:
  • 2 egg yolks
  • 4 tablespoons Swedish sweet mustard
  • 2 slices of fresh white bread
  • 1/2-1 dl (1/4-1/2 cup) dried breadcrumbs
Instructions
  1. Set the oven to 175°C/350°F. Wrap the ham in aluminium foil and place it in an oven-proof dish. Bake till the inner temperature reaches 68°C/155°F.
  2. Save the pan juice for “dopp i grytan”.
  3. A precooked ham can be grilled immediately.
  4. Grilling: Raise the oven temperature to 225°C/440°F. Mix the egg yolks and mustard together.
  5. Run the bread in the food processer after removing the crusts. Add the bread to the mustard mixture. Spread this on the ham and sift the dried breadcrumbs ocer it.
  6. Grill the ham in the middle of the oven for 10-15 minutes, turning it from time to time for even grilling. Watch the time, so nothing gets burned.
 
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God jul!

Swedish recipes

December 24, 2011

Swedish meatballs

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

 

Swedish meatballs
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Recipe type: Main
Author: Carl Jan Granqvist
Serves: 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