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Tag archives for cucumber

Sunday, Bloody Sunday: a crisis that never was

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Yesterday was Sunday; nothing unusual with that. I spent five hours in the office; there’s something very wrong with that. When I came home I watered my vegetables (my peas are up, by the way), as I do every day these days. Then something happened. I had what amounts to a mini mid-life crisis. Read more » >>

Rob Hincks - Food

May 28, 2012

Tired, Running on Empty, but Full of Ideas: Wednesday dinner just like in the movies

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It’s a working week; a long working week, as it happens. There have been many meetings for Pia and many deadlines for me. On average, we have been coming home around seven in the evening so far (bear in mind that’s like midnight by Swedish standards). But, that’s how it goes sometimes. And sometimes (all too often, it seems) the fridge is empty on a working week night. Read more » >>

Rob Hincks - Food

May 23, 2012

Swedish gazpacho with shrimps and dill

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Photo: www.znapshot.se/Per Erik Berglund

 

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Swedish gazpacho with shrimps and dill
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: Starter
: 4
 

Ingredients
Gazpacho:
  • 300g (10½ oz) cucumber, peeled and chopped into small pieces
  • ½ red onion, peeled and chopped
  • 2 garlic cloves, peeled
  • 500g (1 lb) vine tomatoes, chopped into small pieces
  • 300g (10½ oz) red bell pepper, chopped into small pieces
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons honey
  • 1 teaspoon cumin
  • salt & black pepper
Shrimps and dill:
  • 200g (7 oz) cooked shrimps, peeled
  • ½ cucumber, peeled and diced
  • 1 red chilli, finely chopped
  • ½ lemon, zest
  • ½ red onion, peeled and finely sliced
  • 3 tablespoons dill, off the stem
  • salt
  • black pepper

Instructions
Gazpacho:
  1. Blend all the ingredients smooth in a food processor and season with salt and pepper.
  2. Cool in the fridge overnight.
Shrimps and dill:
  1. Combine all ingredients and season with salt and pepper.
Presentation:
  1. Spoon the shrimp salad into glasses or bowls.
  2. Pour over the ice-cold gazpacho and serve with chunks of good bread.

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Swedish recipes

April 23, 2012

Veal roast with grilled carrots, sweet and sour dill sauce and pickled cucumber

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Veal roast with grilled carrots, sweet and sour dill sauce and pickled cucumber
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: Main
: 10
 

Ingredients
Veal roast:
  • Oven: 150°C/300°F
  • ½ Veal roast
  • salt
  • pepper
  • butter
  • oil
Grilled carrots:
  • 0,5kg (1 lb) carrots, assorted colors (yellow, orange)
  • dill seeds
  • 2 lemons, zest and juice
  • 2dl (1 cup) canola oil
  • salt
  • pepper
Sweet and sour dill sauce:
  • 2 dl (1 cup) sour cream
  • 1 tablespoon honey
  • 1 teaspoon distilled vinegar (12%)
  • 1dl (½ cup) dill, finely chopped
  • 1 shallot, finely chopped
  • salt
  • pepper
Pickled cucumber:
  • 1 cucumber, peeled
  • 1dl (½ cup) distilled vinegar (12%)
  • 2dl (1 cup) sugar
  • 3dl (1½ cups) water
  • 1 teaspoon whole white peppercorns
  • dill, finely chopped
Serving:
  • dill, picked

Instructions
Veal roast:
  1. Season the veal roast with salt and pepper. Fry in a hot pan with butter and oil.
  2. Place the pan in the oven and cook to a core temperature of 57°C/135°F. Let rest for 20 minutes before you serve. The veal roast can also be served cold.
Grilled carrots:
  1. Boil carrots in salted water until tender. Cool in ice water.
  2. Peel the carrots and allow them to drain on paper. Roast the carrots in a grill pan until they get a nice color.
  3. Grind dill seeds with the lemon zest, mix with canola oil and lemon juice and season with salt, pepper. Drizzle the dressing over the grilled carrots.
Sweet and sour dill sauce:
  1. Stir together all ingredients and season with salt and pepper.
Pickled cucumber:
  1. Slice the cucumber with a mandolin or with a cheese slicer and put in a jar layered with dill and white pepper.
  2. Heat the vinegar, sugar and water in a saucepan until the sugar dissolves. Pour it over the cucumbers. Leave in the fridge for a few days before serving.

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Swedish recipes

March 21, 2012

Salted cusk with shrimps, cucumber and butter

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Photo: Photo: www.znapshot.se / Per Erik Berglund

 

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Salted cusk with shrimps, cucumber and butter
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: Main
: 
: 
: 

: 4
 

Cusk, or tusk, is a codfish. It works well with one of the best and most flexible of sauces: brown butter, good with fish, shellfish and even meat. Experiment!
Ingredients
Cusk:
  • 500g (1 lb) cusk filet (substitute: cod)
  • 1½ tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon dill seed
Potatoes:
  • 400g (14 oz) new potatoes or a small, waxy kind
  • salt
  • dill stalks
Brown butter:
  • 200g (7 oz) regular butter
  • 600g (1, 3 lb) shrimps, cooked in their shells (or peeled in brine)
  • ½ cucumber
  • 3 teaspoons sugar
  • 2 teaspoons salt
  • 1 lemon, for juice and zest
  • 1 bunch fresh dill
  • ½ litre (2½ cups) ice
  • 1 lemon cut in quarters
Presentation:
  • 1 bit peeled horseradish
  • salt
  • black pepper

Instructions
Cusk:
  1. Cut the fillets into rectangles. Strew with salt, sugar and the dill seed.
  2. Put the fish in an ovenproof dish and cover with cling film.
  3. Put in the oven at 90°C/195°F and bake for about 15 minutes until the inner temperature reaches 40°C/105°F or until it’s soft when pierced with a fork.
Potatoes:
  1. Scrub the potatoes and boil in salted water with the dill stalks until soft.
Brown butter:
  1. Put the butter in a hot saucepan and wait for it to stop spitting. Whisk until the butter goes brown and smells slightly nutty.
  2. Pour through a sieve into another saucepan and put to one side.
Vegetables and shrimps:
  1. Peel the shrimps if they’re fresh, or drain off the brine, then refrigerate.
  2. Peel the cucumber and dice (1×1 cm). Combine the cucumber with sugar, salt, lemon zest and juice and marinate until time to serve.
  3. Pick pretty sprays from the dill and put in ice water. Cut the lemon into wedges and trim the edges.
Presentation:
  1. Heat the butter in a pan and put in the cucumber and shrimps, then remove and arrange on a dish.
  2. Finely grate the horseradish and mix it with the dill sprays. Place a tiny bunch of dill on top.
  3. Pour a little butter over the fish and serve with the potatoes and lemon wedges.

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Swedish recipes

January 24, 2012