A few months ago a colleague and I started an unofficial, fairly impromptu food sharing scheme. Ok, scheme doesn’t sound too unofficial. In reality, we both have an interest in food and we have exchanged leftovers a few times. Read more » >>
Tag archives for goat cheese
Striking Gold, The Swedish Way
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Yesterday I bought two pairs of socks and a pizza stone. I’ve got one of the pairs of socks on today; the green pair. I couldn’t wait nearly as long to try the pizza stone; that was much more exciting, so we had pizza for dinner. Read more » >>
I had a bit of a moment in the supermarket the other day. I saw red; literally: big, beautiful piles of Swedish beetroot. Dark purple, delicious, golf-ball-sized, earthy beets, with crisp green leaves still attached. I love beetroot; I just had to buy them right there and then. Read more » >>
Photo: Jakob Fridholm/imagebank.sweden.se
Green asparagus with air-dried ham, goat cheese mousse and wild garlic
: Gustav Trägårdh
: 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:
- Warm up all ingredients for the mousse in a saucepan, and mix it completely smooth.
- Cool and fill up the siphon.
- Charge with two cartridges, shake! Serve at room temperature.
Presentation:
- Cook the asparagus al dente in salted water.
- Roast the wild garlic very quickly, in a splash of oil, in a saucepan. Season with salt and pepper.
- Roll the air-dreid ham and siphon the mousse into the rolls.
- Serve immediately with the asparagus cut in slices and the wild garlic on the side!
Beverage suggestion:
- Unfiltered fresh apple juice.
Photo: Jakob Fridholm/imagebank.sweden.se
Sea buckthorn sorbet and caramel served with crispy goat cheese
: Gustav Trägårdh
: Dessert
: 10
This recipes was created by top Swedish chef Gustav Trägårdh in partnership with Swedish Menu. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
Sorbet:
- 6dl (2½ cups) sea buckthorn juice
- 1dl (½ cup) sea buckthorn marmalade
- 0.6 dl (¼ cup) prosorbet
Caramel:
- 2dl (1 cup) sugar
- 2dl (1 cup) sea buckthorn juice
Crispy goat cheese:
- 10 X 60g (2 oz) goat cheese
- 1dl (½ cup) wheat flour
- 3 beaten eggs
- 3dl (1¼ cups) panko breadcrumbs
Instructions
Sorbet:
- Mix the juice, marmalade and the prosorbet and freeze with an ice cream machine.
Caramel:
- Melt the sugar in a saucepan and cook until it turns brown and smells like caramel.
- Stir in the sea buckthorn juice and let it simmer for 10 minutes.
Crispy goat cheese:
- Turn the cheeses first in flour, then egg, then in flour again, then egg again and finally the Panko.
- Deep fry the coated cheeses until golden in a large pan, oil at 180°C/355°F
- Serve with the caramel and sorbet. Nice to serve with some deep fried parsley!
