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Raggmunk

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Photo by Jon Åslund

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Raggmunk
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: Main
: 4-6
 

Raggmunk is the name for a Swedish potato pancake. The pancakes are fried in butter and served with fried pork and lingonberries. They cannot be made using new potatoes, since potatoes that are harvested in early summer do not contain enough starch to hold the pancake together.
Ingredients
  • 1 egg
  • 90 g (3 ¼ oz) wheat flour
  • 300 ml (1½ cup) milk
  • 2 tsp salt
  • 800 g (28 oz) potatoes
  • 50 g (2 oz) butter
  • 400–500 g (14–18 oz) salt pork
  • raw stirred lingonberries

Instructions
  1. Make a pancake batter using the egg, flour and milk. Add salt.
  2. Peel the potatoes and grate them.
  3. Mix in, then fry small patties of the potato pancake batter in butter until golden brown on both sides.
  4. Fry the pork until crunchy.
  5. Serve with raw stirred lingonberries.

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Swedish recipes

July 7, 2012

Kroppkakor

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

 

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Kroppkakor
: 
: Main
: 4-6
 

Kroppkakor is Swedish for filled potato dumplings. Potatoes have been the staff of life in Sweden during the past few centuries. Despite a variety of local names, potato dumplings are eaten throughout the country.
Ingredients
  • 10 medium-sized potatoes
  • 2–3 egg yolks
  • 150–189 g (5–6½ oz) wheat flour
  • 1 tsp salt
  • 1 onion
  • 200 g (7 oz) salt pork
  • 2 tsp cracked allspice

Instructions
Kroppkakor:
  1. Peel and boil the potatoes. Mash them and mix with the egg yolks and salt. Let the purée cool, then mix in the flour.
  2. Knead the dough thoroughly and shape into a roll.
  3. Chop the pork into small cubes and dice the onion. Fry the pork quickly with the onion and mix with the allspice.
  4. Cut the potato roll into inch-thick slices, make a depression in the center of each slice and fill it with the pork mixture.
  5. Flatten each dumpling so the pork mixture is in the middle and roll into a smooth, even ball.
  6. Boil the dumplings slowly in a pot of lightly salted water without a lid for 5–6 minutes after the dumplings rise to the surface.
Presentation:
  1. Serve with lingonberries and melted butter.
  2. The dumplings can also be cut in half and fried in butter.

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Swedish recipes

July 1, 2012

New potatoes with pickled lemon, smoked bacon and whitefish roe

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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New potatoes with pickled lemon, smoked bacon and whitefish roe
: 
: Main
: 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 ⅓ 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

 

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

 

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Fried isterband and warm kohlrabi salad with mustard cream
: 
: Main
: 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