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Tag archives for chicken

Life’s a Gas: a tale of too many guests and a tiny grill

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For those of you who follow major world events, you will know that this past Monday was my stepson William’s 12th birthday. It was also the Swedish King’s birthday and (here in Sweden) Walpurgis Night, a traditional celebration day loosely connected with the beginning of spring (A.K.A. the emergency services’ favourite day of the year) where much of Sweden spends the afternoon and early evening drinking copious amounts of alcohol before attempting to light enormous bonfires after dark (and you thought Swedes were a cautious bunch). Read more » >>

Rob Hincks - Food

May 2, 2012

For Those About to Shop

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With four kids and one wife to cook for I hold my hands up and admit: some days I only find the time run into my local supermarket and pick up a tin (yes, a tin folks) of Soldatens Ärtsoppa. Soldier’s pea soup: a Swedish classic that, I’m guessing, they used to give to soldiers. But sometimes (a little too often if you ask my bank balance) I find the time to go on a little food safari. For those of you curious enough to read on, here’s my guide to the best of Swedish food shopping in Stockholm. No, really, read on. You never know when you might find yourself food shopping in Stockholm. Seriously. Read more » >>

Rob Hincks - Food

April 27, 2012

A Year’s Worth of Fun: things I am looking forward to in 2012 – Part 2

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It’s April next week and in Sweden that means the true start of the food year. Warm weather brings soft fertile soil and all the promise that comes with it. Here is part two (which follows nicely on from part one) of my rather self-indulgent list of my culinary highlights for 2012.

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Rob Hincks - Food

March 29, 2012

Meat Is Murdering Me: Now There’s a Turn Up

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Having read the news this week that a recent Harvard study concluded that eating too much red meat can increase your risk of death by 13% annually, I did the only sensible thing I could yesterday: went out and bought a kilo of braising steak. That’s chuck steak to my friends on the other side of the pond; högrev to you locals.

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Rob Hincks - Food

March 18, 2012

Organic chicken from Bosarp with parsley root

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Photo: Jakob Fridholm/Image Bank Sweden

 

Organic chicken from Bosarp with parsley root, parsley cream and fresh hazelnuts
Print
 
Recipe type: Main
Author: Paul Svensson
Serves: 10
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.
Ingredients
  • 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
  • 2 lemons
  • butter for frying
  • hazelnut oil
  • salt and black pepper
Instructions
Parsley root:
  1. Boil chicken broth with some butter and season with lemon, salt and pepper.
  2. Peel the parsley root and put in a vacuum bag, pour over the broth and hard vacuum.
  3. 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.
Parsley cream:
  1. Mix mustard, parsley and spinach to a smooth cream. Assemble with olive oil in batches.
Chicken:
  1. Cut up the chicken thighs and breasts.
  2. 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.
  3. 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.
Serving:
  1. Bring the broth to the boil and season with cider vinegar, salt and pepper. Add the chicken meat into the sauce.
  2. Fry the spring tricholoma in a hot skillet and add the hazelnuts at the end. Fry the parsley root in hazelnut oil.
  3. 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.
 
Notes

Beverage suggestions: Apple juice (Tranaholms Musteri), Apple Drink Gravenstein (Kivik), Kalas Stout, Närkes Porter.

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The dish is presented on the dinnerware Ostindia from Rörstrand, first introduced in 1932.

You can find more information on the organic chicken from Bosarp here.

 

Swedish recipes

November 12, 2011