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Tag archives for new potatoes

Strawberries, Romance and a Leg of Lamb: the recipe for a perfect weekend

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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 » >>

Rob Hincks - Food

July 10, 2012

New potatoes with pickled lemon, smoked bacon and whitefish roe

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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New potatoes with pickled lemon, smoked bacon and whitefish roe
: 
: Main
: 10
 

This dish was created by top Swedish chef Paul Svensson. 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
  • 400g (14 oz) smoked bacon
  • 1,5kg (3, 3 lb) new potatoes
  • 50g (1¾ oz) butter
  • 2 bunch dill sprigs
  • 2dl (1 cup) sour cream
  • 1dl (½ cup) brown butter
  • 2 lemons
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 200g (7 oz) of whitefish roe
  • 4 sprigs of dill, picked
  • 8 tablespoons chives, finely cut
  • milk for dilution
  • salt

Instructions
Bacon:
  1. Place bacon in a baking pan, pour in 4dl (2 cups) water and cover with aluminum foil.
  2. Bake in oven at 150°C/300°F for 3 hours. Remove and let cool.
  3. Cut into small cubes, about 1×1 cm. Fry crisp before serving.
Potatoes:
  1. Peel the new potatoes and boil in salted water with 50g (1¾ oz) of butter and a huge bunch of dill.
  2. Drain and set aside ⅓ of the potatoes, mix the rest with sour cream and brown butter.
  3. Season with salt and add a little milk if necessary for looser texture.
  4. Fill the siphon bottle and put in 2 cartridges, store in some warm water.
Pickled lemon:
  1. Peel the lemons, only the yellow zest, finely chop.
  2. Peel off the white of the lemons and slice up the lemon flesh. Cut into small cubes.
  3. Mix pulp and lemon zest with 1 teaspoon salt and 2 teaspoons sugar.
Presentation:
  1. Cut the boiled potatoes into halves and mix with bacon and pickled lemon.
  2. Serve as a ring on the plate; fill up the middle with new potatoes cream from the siphon, top with roe, dill, picked and finely chopped chives.

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The dish is presented on the dinnerware Sundborn from Rörstrand, named after the home of Sweden’s popular 19th century artist Carl Larsson and created by Pia Rönndahl.

Swedish recipes

May 14, 2012

Marinated Herring, Roast New Potatoes and Cow Pooh: the alternative joys of spring in Sweden

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I’m feeling optimistic; just so you know. A lot has happened this past weekend. For all the false starts, it feels that spring (bordering on early summer) has finally, definitively arrived. The root of my optimism lies in something that appeals to my inner peasant: potatoes, herring and planting stuff; I know, doesn’t sound too glamorous, but stick with me. Read more » >>

Rob Hincks - Food

May 7, 2012

New potato salad with radishes, spinach and pea shoots

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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New potato salad with radishes, spinach and pea shoots
: 
: Salad
: 10
 

Ingredients
Potato salad:
  • 1,5kg (3,3 lbs) new potatoes, boiled
  • 2 bunches radishes, rinsed and cut in half (save the green tops)
  • 1 box of pea shoots
  • 1 bag of spinach
Dressing:
  • 2 anchovy fillets
  • 1 teaspoon Skåne mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 2 egg yolks
  • 2dl (1 cup) canola oil
  • salt
  • white pepper
Serving:
  • 100g (3½ oz) priest cheese, sliced into flakes

Instructions
Potato salad:
  1. Mix potatoes, radishes, pea shoots and spinach. Save some for the garnish.
Dressing:
  1. Mix anchovies, garlic, mustard, lemon juice and egg yolks in a blender or with a hand blender.
  2. Add the canola oil by drops while stirring.
  3. Season with salt and pepper.
Serving:
  1. Mix the potato salad with dressing, fold in the cheese and season with salt and pepper.
  2. Arrange as shown.

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Swedish recipes

May 2, 2012

”Gubbröra” on dill-pickled herring

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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”Gubbröra” on dill-pickled herring with chopped country eggs, mayonnaise and new potatoes on handmade crisp bread
: 
: Starter
: 10
 

Gubbröra is an egg-anchovy salad whose colorful Swedish name means “old man’s mix.”
Ingredients
  • 500 g (1 lb) dill herring
  • 10 hard-boiled country eggs
  • 2 dl (1 cup) mayonnaise
  • 2 red onions, finely chopped
  • 1 bunch of chives, finely chopped
  • 1 bunch of dill, finely chopped
  • 1 dl (½ cup) crème fraiche
  • 20 small new potatoes
  • 30 pcs handmade crisp bread

Instructions
  1. Chop the dill herring and the hard-boiled eggs into small cubes.
  2. Finely chop the red onions, chives and dill.
  3. Place the chopped herring, eggs, onions, chives and dill in a bowl.
  4. Mix them together with the mayonnaise.
  5. Boil the new potatoes, let them cool and then slice them.
  6. Add the slices of new potato on top of the crisp bread. Top it with ”gubbröra” and garnish with dill and a little crème fraiche.

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The dish is presented on the cutting board Picknick Dill from textile producer Almedahls, founded in 1846. The design for Picknick Dill was created by Marianne Westman in the 1950s.

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.

Swedish recipes

January 18, 2012