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Tag archives for nutmeg

New Year Comes Early – just for the decadence of it

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On New Year’s Eve here in Sweden, most people settle down to a dinner of oven-roasted fillet of beef with potato gratin. It’s as predictable as the fireworks that follow at midnight. Read more » >>

Rob Hincks - Food

December 20, 2012

Cheese tray

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Photo: www.znapshot.se/Per Erik Berglund

 

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Cheese tray
: 
: Dessert
: 10
 

Ingredients
Chive and apple jelly:
  • 4dl (2 cups) apple juice
  • 2 green apples, diced 5 mm
  • ½dl (¼ cup) chives, finely chopped
  • 5 leaf gelatine sheets, soaked
  • salt
  • black pepper
Honey roasted walnuts with sea salt:
  • 300g (10½ oz) walnuts
  • 100g sugar
  • ½dl (¼ cup) honey
  • sea salt
Pumpkin compote with lemon and black pepper:
  • 300g (10½ oz) butternut pumpkin, peeled and diced (1 cm)
  • 30g (1 oz) honey
  • 1 lemon, juice and zest
  • black pepper
  • salt
Marinated celeriac with hazelnut oil and nutmeg:
  • 300g (10½ oz) celeriac, peeled and thinly sliced (2 mm)
  • 2 tablespoons hazelnut oil
  • 2 tablespoons chervil, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • nutmeg
  • salt
Vinegar chips with wild thyme:
  • 3 almond potato, shaved slices
  • 1 tablespoon spirit vinegar
  • salt
  • wild thyme, plucked from the stem

Instructions
Chive and apple jelly:
  1. Heat the apple juice and melt the gelatine in it.
  2. Let it cool slightly and then stir in the apple and chives.
  3. Let the jelly set in the refrigerator, then dice (1 cm).
  4. Toss the dice over the cheese.
Honey roasted walnuts with sea salt:
  1. Roast the walnuts in a dry frying pan.
  2. Caramelise the sugar and honey.
  3. Dip the nuts in the caramel. For a fancy effect, make a string of the walnuts with a needle and thread.
  4. Dust with a little sea salt and allow to cool.
Pumpkin compote with lemon and black pepper:
  1. Caramelise the honey slightly, add the pumpkin and gently fry until soft.
  2. Add the lemon and stew into a compote.
  3. Season with salt and plenty of black pepper.
  4. Serve at room temperature.
Marinated celeriac with hazelnut oil and nutmeg:
  1. Dip the celeriac in boiling, salted water for about 30 seconds.
  2. Rinse under cold water and season with the oils, chervil and lemon juice.
  3. Grate nutmeg over.
  4. Combine with sliced blue cheese.
Vinegar chips with wild thyme:
  1. Fry the chips in hot oil.
  2. Drain on kitchen paper and splash with spirit vinegar while still hot.
  3. Season with salt and sprinkle with thyme.

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Swedish recipes

May 23, 2012