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Tag archives for apple

Warm salad of roast pork on the bone with fennel and apple

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Photo: Jakob Fridholm/Image Bank Sweden

 

Warm salad of roast pork on the bone with fennel and apple
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Recipe type: Main
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • Oven 120°C/250°F
  • 500g (1 lb) of bacon cut up
  • 1 onion, split into pieces
  • 2 bay leaves
  • 6 star anise
  • water
  • 2 fennels, washed and trimmed
  • 1/2 -1 red onion, peeled
  • 1 apple, washed
  • 1/2 endive, trimmed and rinsed
  • 30g (1 oz) apple mint
  • 3 tablespoons apple sauce
  • 2 tablespoons canola oil
  • salt and pepper
Instructions
Roast pork:
  1. Rinse the pork in cold water for 10 minutes.
  2. Place the pork in a baking dish, add the spices and pour on water to cover.
  3. Simmer in oven with the lid on for about 3 hours until the meat is tender.
  4. Place the meat under pressure until it has cooled, cut into small pieces and fry the pieces until they have a crusty surface. Serve fried to the salad.
Fennel salad:
  1. Slice fennel and red onion very thinly with a mandolin.
  2. Dice the apple, pick the lettuce into small pieces and pick the leaves of apple mint.
  3. Mix ingredients in a bowl. Just before serving, mix in apple sauce, canola oil and season with salt and pepper.
 
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Swedish recipes

November 6, 2011

Sorbet of apple juice with butter confit on Aroma apple and cardamom crispy biscuit

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Photo: Jakob Fridholm/Image Bank Sweden

 

Sorbet of apple juice from Tranaholm with butter confit on Aroma apple and cardamom crispy biscuit
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Recipe type: Dessert
Author: Paul Svensson
Serves: 10
This recipe was created by top Swedish chef Paul Svensson in partnership with Swedish Menu. 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
  • Apple confit:
  • 4 Aroma apple or Gravenstein
  • 400g sugar
  • 400g butter
  • 1dl Tranaholm apple juice
  • Crispy biscuit:
  • 8 feuilles de brick pastry sheets
  • 3 green apples
  • icing sugar
  • Sorbet:
  • 2 liters Tranaholm apple juice
  • 1kg sugar syrup
  • 200g glucose
  • 2 gelatin sheets, soaked
  • 20 whole cinnamon
  • Crumbs:
  • 500g butter
  • 500g flour
  • 200g almond flour
  • 2 tablespoons cardamom
  • 200g sugar
  • Assembly:
  • 3 green apples, frozen
Instructions
Apple confit:
  1. Peel Aroma apples and cut into thick wedges.
  2. Bring the butter and sugar to the boil and let it caramelize (at 118-121°C/244-250°F).
  3. Add the juice and the apple wedges. Boil until the apple wedges are soft and springy.
Crispy apple biscuit:
  1. Brush feuilles de brick pastry sheets with melted butter.
  2. Slice the green apples thinly over and sprinkle with icing sugar.
  3. Cover with another sheet feuilles de brick, brushed with melted butter.
  4. Bake in pressure between two plates at 150°C/300°F until they are crisp and golden.
  5. Cut into wedges.
Sorbet:
  1. Bring the apple juice to the boil with cinnamon and let the gelatin melt in it.
  2. Mix with the remaining ingredients and run in an ice cream machine.
Crumbs:
  1. Run all the ingredients in a food processor and spread out on a baking sheet.
  2. Bake in oven at 160°C/320°F until crisp and golden. Let dry on paper.
Assembly:
  1. Serve the apple wedges with cardamom crumbs, crispy biscuits and apple juice sorbet and freshly coarsely grated frozen apple.
 
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Tranaholms Musteri is a family business run by Stefan and Heli Lövström in Östhammar just outside Uppsala in Uppland. They have been filling bottles with delicious juice made from their own fruit since 2006. No additives are used as they feel that quality is more important than quantity.

You can order their products from Swedish Menu.

Swedish recipes

September 19, 2011

”Rillettes” of chicken with apples and onions

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Photo: Jakob Fridholm/Image Bank Sweden

These wonderful Rillettes are great little appetizers to get the evening started.

”Rillettes” of chicken with apples and onions
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Recipe type: Appetizer
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • 2 corn-fed chicken legs
  • 1 onions
  • 1 carrot
  • 1 garlic
  • 1 piece of root celery
  • thyme
  • salt and pepper
  • 8 shallots
  • 2 apples
  • 4 tablespoons chardonnay vinegar
  • 100g butter
Instructions
  1. Peel and cut the yellow onions and root vegetables into smaller pieces.
  2. Add chicken legs, herbs and vegetables in a pressure cooker and cover with water.
  3. Boil 10-15 minutes.
  4. Remove the chicken legs and let them cool. Strain the broth.
  5. Peel and slice the shallots and apples, sautee in a pan in butter until soft for about 30-40 minutes.
  6. Finish with chardonnay vinegar and cook for another 5 minutes. Season with salt and pepper.
  7. Remove the bones and skin from the chicken legs and mix the meat with the onions and apples and season with salt and pepper.
  8. Serve on a crostini and garnish with herbs and apple julienne
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Swedish recipes

June 30, 2011