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Fried isterband and warm kohlrabi salad with mustard cream

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Fried isterband and warm kohlrabi salad with mustard cream
: 
: Main
: 10
 

Isterband is a coarsely ground, lightly smoked sausage from Sweden. It is made of pork, barley groats and potato.
Ingredients
  • 10 pieces of smoked sausage (Swedish isterband), fried
Warm kohlrabi salad:
  • 1 kohlrabi
  • 300g (10½ oz) of Västerbotten cheese
  • thyme (fresh)
  • salt
  • pepper
  • olive oil
  • 1dl (½ cup) sunflower seeds
Mustard cream:
  • 1dl (½ cup) mayonnaise
  • 2dl (1 cup) sour cream
  • 2 tablespoons mustard
  • salt
  • pepper

Instructions
Kohlrabi salad:
  1. Peel the kohlrabi and cut it into pieces.
  2. Mix the kohlrabi pieces with salt, pepper, thyme and olive oil.
  3. Place the kohlrabi on a baking tray and bake at 225°C/440°F for about 20 minutes. Grate the Västerbotten cheese.
  4. Toast sunflower seeds in a dry pan.
  5. Pour the kohlrabi in a bowl with the grated cheese. Season with salt and pepper and top with the toasted sunflower seeds.
Mustard cream:
  1. Mix all ingredients thoroughly.
  2. Arrange as shown.

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Swedish recipes

January 6, 2012

Air-dried ham with raw marinated kohlrabi, apples, cold pressed sunflower oil and kernels

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Print
Air-dried ham with raw marinated kohlrabi, apples, cold pressed sunflower oil and kernels
: 
: Main
: 10
 

This recipe was created by top Swedish chef Paul Svensson in partnership with Swedish Menu. 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
  • 20 slices air-dried ham
  • 4 kohlrabi, peeled
  • 4 apples
  • 1dl (½ cup) apple Sourz, or similar
  • 1dl (½ cup) apple juice
  • 500g roasted sunflower seeds
  • 2l (4½ pints) milk
  • salt
  • 10 granny smith apples
  • 2 gelatin sheets, soaked
  • 2 tablespoons sugar
  • cold-pressed sunflower oil
  • sunflower kernels

Instructions
Raw marinated kohlrabi:
  1. Slice the kohlrabi and apple thinly on the cutting machine and put in a vacuum bag with the apple juice and apple Sourz.
  2. Vacuum package the bag and store in the refrigerator.
Sunflower kernels:
  1. Toast the sunflower kernels gently in a saucepan. Turn in ⅓ of the milk and simmer.
  2. Replace the milk 2 more times, and finish off by mixing it with a little milk in a food processor.
Apple jelly:
  1. Cut the apple into wedges and put the wedges in a juice centrifuge, or mix and strain through a towel.
  2. Let the gelatin sheet melt in a small fraction of the liquid with the sugar.
  3. Mix with the other juices and leave to set in the refrigerator.
Presentation:
  1. Layer the ham, apple and kohlrabi on a plate. Spread sunflower cream over and top with apple jelly. Finish with a little sunflower oil, salt, black pepper and herbs.

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Swedish recipes

August 17, 2011