Tag archives for chips

Cheese tray

Photo: www.znapshot.se/Per Erik Berglund

 

Cheese tray
Dessert
10
 

Ingredients
Chive and apple jelly:
  • 4dl (2 cups) apple juice
  • 2 green apples, diced 5 mm
  • ½dl (¼ cup) chives, finely chopped
  • 5 leaf gelatine sheets, soaked
  • salt
  • black pepper
Honey roasted walnuts with sea salt:
  • 300g (10½ oz) walnuts
  • 100g sugar
  • ½dl (¼ cup) honey
  • sea salt
Pumpkin compote with lemon and black pepper:
  • 300g (10½ oz) butternut pumpkin, peeled and diced (1 cm)
  • 30g (1 oz) honey
  • 1 lemon, juice and zest
  • black pepper
  • salt
Marinated celeriac with hazelnut oil and nutmeg:
  • 300g (10½ oz) celeriac, peeled and thinly sliced (2 mm)
  • 2 tablespoons hazelnut oil
  • 2 tablespoons chervil, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • nutmeg
  • salt
Vinegar chips with wild thyme:
  • 3 almond potato, shaved slices
  • 1 tablespoon spirit vinegar
  • salt
  • wild thyme, plucked from the stem

Instructions
Chive and apple jelly:
  1. Heat the apple juice and melt the gelatine in it.
  2. Let it cool slightly and then stir in the apple and chives.
  3. Let the jelly set in the refrigerator, then dice (1 cm).
  4. Toss the dice over the cheese.
Honey roasted walnuts with sea salt:
  1. Roast the walnuts in a dry frying pan.
  2. Caramelise the sugar and honey.
  3. Dip the nuts in the caramel. For a fancy effect, make a string of the walnuts with a needle and thread.
  4. Dust with a little sea salt and allow to cool.
Pumpkin compote with lemon and black pepper:
  1. Caramelise the honey slightly, add the pumpkin and gently fry until soft.
  2. Add the lemon and stew into a compote.
  3. Season with salt and plenty of black pepper.
  4. Serve at room temperature.
Marinated celeriac with hazelnut oil and nutmeg:
  1. Dip the celeriac in boiling, salted water for about 30 seconds.
  2. Rinse under cold water and season with the oils, chervil and lemon juice.
  3. Grate nutmeg over.
  4. Combine with sliced blue cheese.
Vinegar chips with wild thyme:
  1. Fry the chips in hot oil.
  2. Drain on kitchen paper and splash with spirit vinegar while still hot.
  3. Season with salt and sprinkle with thyme.

Västerbotten cheese cream with Almond potato chips

Photo: Jakob Fridholm/imagebank.sweden.se

 

Västerbotten cheese cream with Almond potato chips
Appetizer
10
 

Ingredients
  • 2 dl (1 cup) cream cheese
  • 100 g (3½ oz) grated aged Västerbotten cheese
  • salt
  • 3-4 small almond potatoes
  • Kalix roe
  • chives
  • red onion

Instructions
Västerbotten cheese cream:
  1. Blend all the ingredients in a food processer into a smooth cream.
Almond potato chips:
  1. Slice the potatoes thin with skin still on, on a ”mandoline” or a slice machine. Put on a silicate sheet, salt and spray with olive oil, cover with another sheet. Bake in oven at 150°C/300°F for about 10 min.
Presentation:
  1. Garnish with Kalix roe, chopped chives and red onion.

Jerusalem artichoke soup with bacon and chips

Photo: Jakob Fridholm/imagebank.sweden.se

 

Jerusalem artichoke soup with bacon and chips
Starter
10
 

Ingredients
  • ½kg (1 lb) Jerusalem artichokes peeled and placed in water
  • 5dl (2¼ cups) milk
  • 5dl (2¼ cups) cream
  • 2 shallots, chopped finely
  • ½ garlic chopped finely
  • 1dl (½ cup) white wine
  • salt
  • pepper
  • vinegar
  • 200g (7 oz) bacon

Instructions
Soup:
  1. Fry the shallots and garlic gently. Add the Jerusalem artichoke and the wine.
  2. Boil the Jerusalem artichoke with milk and cream until soft. Be careful that it does not burn.
  3. Blend smooth with a food processer or a hand mixer. Taste with salt, pepper and vinegar.
Bacon:
  1. Fry the bacon crisp. After the bacon is cooked, place on some kitchen roll paper, so excess fat is withdrawn.
Jerusalem artichoke chips:
  1. Slice Jerusalem artichoke thinly on a mandolin. Let them sit in cold water with some salt before you deep fry them. Deep fry.
  2. Arrange as shown.