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Tag archives for jakob fridholm

”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

Braised pork belly from Domta farm

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Apple cider braised pork belly from Domta farm with almond potato purée

Photo: Jakob Fridholm/Image Bank Sweden

The Domta farm is located outside the city of Enköping, where the Domta pig is breeded. This free range pig farm has been a favorite among Swedish chefs since they opened in 1992 for their fantastic ecological pork production. 

Apple cider braised pork belly from Domta farm with almond potato purée
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Recipe type: Main
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • Braised pork belly:
  • about 2kg (4½ lbs) pork belly
  • 3 yellow onions
  • 3 green apples
  • 1 bottle apple cider
  • 1dl (½ cup) cider vinegar
  • 1 clove of garlic
  • about 1 liter (4¼ cups) chicken stock
  • 10 sprigs fresh rosemary
  • salt and pepper
  • Almond potato purée:
  • 500g (1 lb) almond potatoes
  • 300g (10½ oz) cream
  • 100g (3½ oz) butter
  • salt
Instructions
Braised pork belly:
  1. Cut the skin of the pork belly, season with salt and pepper and place in a deep oven tray.
  2. Peel and chop the onion and apples.
  3. Sautee the onion, apple and the rosemary in a saucepan, add the vinegar, cider and chicken stock and bring to a boil.
  4. Pour it over the pork and braise in 150°C/300°F oven about 2 – 3 hours depending on size.
  5. Take out the belly and chill it under pressure.
  6. Cut in square pieces and heat up by getting the skin crackling crispy in a skillet.
Almond potato purée:
  1. Boil the potatoes soft in salted water and press through a molinette.
  2. Bring the cream to boil and add to the potatoes.
  3. Mix in the butter and season with salt. Garnish with parsley, apple balls, grated horseradish and whole grain mustard
 
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The recipe is created by Restaurangakademin Stockholm for The Swedish Embassies and Consulates.

Swedish recipes

June 26, 2011

Sea buckthorn curd with cookie crumble

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Sea buckthorn curd with cookie crumble

Photo: Jakob Fridholm/Image Bank Sweden

The sea buckthorn can be found on Sweden’s more barren coast line, and the taste is similar to passion fruit.  The sea buckthorn is in season in Sweden in September and October.

Sea buckthorn curd with cookie crumble
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Recipe type: Dessert
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • Sea buckthorn curd :
  • 1dl (½ cup) Sea buckthorn purée
  • 2 eggs
  • 120g (4¼ oz) sugar
  • 150g (5¼ oz) butter
  • Cookie crumble:
  • 50g (1¾ oz) butter
  • 75g (1½ oz) sugar
  • 60g (2 oz) flour
  • 2 teaspoons ground cardamom
Instructions
Sea buckthorn curd:
  1. Bring the purée, sugar and egg to boil during constant whisking.
  2. Pour in a blender and blend with the butter and chill.
Cookie crumble:
  1. Mix all ingredients into a dough.
  2. Make into smaller pieces and bake for about 10 min on 175°C/350°F until golden.
  3. Serve with fresh raspberries.
 
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The recipe is created by Restaurangakademin Stockholm for The Swedish Embassies and Consulates.

Swedish recipes

June 23, 2011

Minced venison ”Järpar”

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Minced venison with creamed chantarelles and lingonberries

Photo: Jakob Fridholm/Image Bank Sweden

Minced venison ”Järpar” with creamed chanterelles mushrooms and lingonberries
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Recipe type: Main
Author: Restaurangakademin Stockholm
Serves: 10
Lovely hearty main dish with flavors from the Swedish forests.
Ingredients
  • Minced venison ”Järpar”:
  • 1kg (2,2 lbs) minced venison meat
  • 500g (1 lb) minced pork meat or veal
  • 2 yellow onions
  • 2 eggs
  • 100g (3½ oz) breadcrumbs soaked in water
  • 2 tablespoons Dijon mustard
  • 1dl (½ cup) milk
  • salt and pepper
  • 1 tablespoon fresh thyme
  • Creamed chanterelles mushrooms:
  • 1kg (1 lb) chanterelles
  • 2 shallots (chopped finely)
  • 5dl (2 cups) cream
  • 1dl (½ cup) white wine
  • 1dl (½ cup) brown veal stock
  • salt and pepper
  • Lingonberries:
  • 200g (7 oz) frozen lingonberries
  • 120g (4¼ oz) sugar
Instructions
Minced venison ”Järpar”:
  1. Peel and chop the onion fine and sautee in a pan and chill.
  2. Mix the venison and pork with some salt and add in the eggs.
  3. Add the onion, breadcrumbs, milk, pepper and mustard and mix to a smooth ”batter”.
  4. Season with salt and thyme and make a test by fry a piece in a pan, taste and check the texture.
  5. Form into quenelles on a trey and bake in a 100°C/210°F oven until 65°C/150°F inside.
Creamed chanterelles mushrooms:
  1. Clean and trim the mushrooms and sautee in a wide pot with oil and butter.
  2. Add the shallots and then the wine and let it reduce.
  3. Add the veal stock and reduce to a 1/3 remains.
  4. Add cream and cook until it thickens, season with salt and pepper.
Lingonberries:
  1. Mix together and let the sugar melt with the berries.
Presentation:
  1. Fine cut chives and scallions.
  2. Serve with boiled potatoes or mash.
 
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The recipe is created by Restaurangakademin Stockholm for The Swedish Embassies and Consulates.

Swedish recipes

June 20, 2011

Sweet and sour veal fricassee

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Sweet and sour veal fricassee, root vegetables from Gotland

Photo: Jakob Fridholm/Image Bank Sweden

Sweet and sour veal fricassee with root vegetables
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Recipe type: Main
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • Sweet and sour veal fricassee:
  • 2kg (4½ lbs) veal shoulder, cut in smaller pieces
  • 2 onions
  • 2 carrots
  • 1 garlic clove
  • 5 thyme sprigs
  • Sauce:
  • The stock from the veal
  • 5dl (2 cups) of cream
  • 10 dill stems
  • 2dl (1 cup) water
  • 1dl (½ cup) sugar
  • 1/2 dl destilled white vinegar (Swedish ättika 12%)
  • salt
  • Root vegetables:
  • 2 orange carrots
  • 1 yellow carrot
  • 1 white carrot
  • 1 red carrot
  • 1 yellow beet
  • 1 parsley root
  • 100g (3½ oz) butter
  • salt and pepper
Instructions
Sweet and sour veal fricassee:
  1. Peel and cut the vegetables and put everything in a pressure cooker.
  2. Cover with water and boil under pressure for 30 min.
  3. Take out the meat and strain the stock and reduce to a 1/3 remains.
Sauce:
  1. Cook the water, sugar and vinegar with the dill stems into a reduction so about 1½dl (0,6 cup) remains.
  2. Add the cream into the veal stock and reduce until it thickens a bit.
  3. Season with the reduction and salt
  4. Garnish with fresh dill
Root vegetables:
  1. Wash and brush the peel off the vegetables and cut them in smaller pieces.
  2. Sautee in a pan with the butter until they are soft and serve with the fricassee.
 
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Swedish recipes

June 17, 2011