If I had to choose just one vegetable, at a push, it would be broad beans. Brussels sprouts come a tantalisingly close second and might even come out on top if a re-count was called. But, for now, it’s broad beans. Read more » >>
Tag archives for lamb
There is something rather indulgent about staying in a hotel in your own town. Either that or your house has burned down. For us, luckily, it was the former. This past weekend all four of our kids were away. For the first time in a long time we had the house to ourselves. So naturally, we packed up and left; for one night, at least. Friday night in a hotel in Stockholm, complete with fantastic food: perfect. Read more » >>
Last Wednesday was Sweden’s national day. I got a surprise text from my friend Risto on Tuesday evening inviting us to a barbecue; probably more to do with the fact that it was a work-free day than it was Sweden’s national day, him being Finnish. This was followed by an even more surprising text on Wednesday morning, informing me that he had a raging fever. The party was cancelled. Then it started to rain. Read more » >>
- 2 lamb brisket, thin
- 1 liter (¼ gallon) veal stock
- 4 cloves garlic
- 2 white asparagus
- 100g (3½ oz) butter
- 20 green asparagus
- 24 wild asparagus
- 20 Kaip (wild leek)
- 200g (7 oz) wild garlic, blanched
- 8 egg yolks
- 1 tablespoon Dijon mustard
- 8dl (3½ cups) cooking oil
- 2 tablespoons apple cider vinegar
- Salt the lamb brisket on both sides and place in a roasting tray lined with Silpat or parchment paper.
- Pour 2dl (1 cup) water into the bottom of the tray and cover with another Silpat/parchment paper.
- Place a heavy weight on top of the brisket and bake in oven at 150°C/300°F for 1,5 hour under pressure.
- Take of the weight and turn the brisket.
- Add 1 dl (½ cup) water and broth and cook an additional 1 hour.
- Pour the gravy into a saucepan and divide the lamb briskets in pieces. Boil the gravy with crushed garlic.
- Peel and cook the white asparagus in water seasoned with salt and butter. Allow to cool in the seasoned water.
- Peel the green asparagus if necessary and cook them raw in a hot skillet with sea salt and olive oil. Save two asparagus and slice them raw, put in ice water.
- Cook the wild asparagus and Kaip in the same way in the hot skillet.
- Mix egg yolks with wild garlic and mustard.
- Mount with cooking oil in a thin stream and season with salt, vinegar and pepper.
- Arrange wild garlic mayonnaise, lamb breast, gravy as shown, and garnish with asparagus and Kaip.
- Garnish with slices of raw asparagus.
- Dark ale with a bit of sweetness and not with too much hops flavor.
- Sea buckthorn juice diluted with mineral water
The dish is presented on the dinnerware Kulinara from Rörstrand – designed by Hanna Werning in 2009 – inspired by vegetables from the traditional Swedish garden and wood.
Something big happened this weekend. Not Easter, although that did happen, obviously. What happened was an event of much greater meaning (to me, anyway). What happened was simple: Swedish food appeared. Read more » >>