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Tag archives for parsley

Promises Kept and Backs Broken: an adventure in sweat and seeds

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I’ve been spending a disproportionate amount of time on my knees these last few weekends. A bent-double, back-breaking labour of love, to keep a foolish promise I made. But now the hard work is done. Now it’s just a question of waiting. I’m going to be a dad again. Read more » >>

Rob Hincks - Food

May 21, 2012

Sea buckthorn sorbet and caramel served with crispy goat cheese

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Sea buckthorn sorbet and caramel served with crispy goat cheese
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: Dessert
: 10
 

This recipes was created by top Swedish chef Gustav Trägårdh in partnership with Swedish Menu. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
Sorbet:
  • 6dl (2½ cups) sea buckthorn juice
  • 1dl (½ cup) sea buckthorn marmalade
  • 0.6 dl (¼ cup) prosorbet
Caramel:
  • 2dl (1 cup) sugar
  • 2dl (1 cup) sea buckthorn juice
Crispy goat cheese:
  • 10 X 60g (2 oz) goat cheese
  • 1dl (½ cup) wheat flour
  • 3 beaten eggs
  • 3dl (1¼ cups) panko breadcrumbs

Instructions
Sorbet:
  1. Mix the juice, marmalade and the prosorbet and freeze with an ice cream machine.
Caramel:
  1. Melt the sugar in a saucepan and cook until it turns brown and smells like caramel.
  2. Stir in the sea buckthorn juice and let it simmer for 10 minutes.
Crispy goat cheese:
  1. Turn the cheeses first in flour, then egg, then in flour again, then egg again and finally the Panko.
  2. Deep fry the coated cheeses until golden in a large pan, oil at 180°C/355°F
  3. Serve with the caramel and sorbet. Nice to serve with some deep fried parsley!

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Swedish recipes

November 27, 2011

Organic chicken from Bosarp with parsley root

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Organic chicken from Bosarp with parsley root, parsley cream and fresh hazelnuts
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: Main
: 10
 

This recipe 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
  • 8 parsley roots
  • 4dl (1¾ cups) chicken broth
  • 6dl (2½ cups) apple juice
  • 6dl (2½ cups) dark chicken stock
  • 4 tablespoons Dijon mustard
  • 200g (7 oz) parsley leaves
  • 200g (7 oz) spinach
  • 4dl (1¾ cups) ice cold olive oil
  • 2 chickens from the farm Bosarps
  • apple cider vinegar
  • 200g (7 oz) spring tricholoma
  • 100g (3½ oz) hazelnuts
  • 2 lemons
  • butter for frying
  • hazelnut oil
  • salt and black pepper

Instructions
Parsley root:
  1. Boil chicken broth with some butter and season with lemon, salt and pepper.
  2. Peel the parsley root and put in a vacuum bag, pour over the broth and hard vacuum.
  3. Cook in oven with steam at 80°C/175°F until soft, alternatively, add parsley root in a saucepan and beat over the broth and cook on the stove.
Parsley cream:
  1. Mix mustard, parsley and spinach to a smooth cream. Assemble with olive oil in batches.
Chicken:
  1. Cut up the chicken thighs and breasts.
  2. Bake chicken breasts brushed with butter in oven in aluminum foil at 80°C/175°F to an internal temperature of 60°C/140°F.
  3. Fry the chicken in some butter, then add the apple juice and brown chicken stock. Cover with aluminum foil and braise in the oven at 120°C/250°F to an internal temperature at 70°C/160°F. Pull off the skin and remove the meat.
Serving:
  1. Bring the broth to the boil and season with cider vinegar, salt and pepper. Add the chicken meat into the sauce.
  2. Fry the spring tricholoma in a hot skillet and add the hazelnuts at the end. Fry the parsley root in hazelnut oil.
  3. Salt and pepper the chicken breasts and fry golden in butter. Cut slices lengthwise and serve with fried parsley root, mushrooms, hazelnuts and chicken thigh. Top with parsley.

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The dish is presented on the dinnerware Ostindia from Rörstrand, first introduced in 1932.

You can find more information on the organic chicken from Bosarp here.

 

Swedish recipes

November 12, 2011

Smoked reindeer heart with horseradish

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Smoked reindeer heart with horseradish
: 
: Appetizer
: 10
 

Ingredients
  • 8 slices smoked reindeer heart
  • 1 tablespoon grated horseradish
  • ½dl (¼ cup) whipped cream
  • full grain bread
  • parsley leaves

Instructions
  1. Cut the slices of smoked reindeer heart and mix with the grated horseradish and the whipped cream. Spread over full grain bread and garnish with parsley leaves.

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This recipe was created by Sweden’s Minister for Trade, Ewa Björling.

Smoked reindeer heart is a delicacy from Swedish Lapland. Reindeer meet is a permanent feature in Sami cuisine.

Swedish recipes

October 28, 2011

Langoustine à la Gothenburg

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Photo: www.znapshot.se / Per Erik Berglund

 

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Langoustine à la Gothenburg, gratinated langoustines with garlic and parsley
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: Main
: 
: 

: 2
 

It doesn’t get any more typically Gothenburgian than this: gratinated langoustines with garlic butter to dip your baguette in. Insanely good, and ritzy!
Ingredients
Langoustines:
  • 6 large uncooked langoustines cut in half lengthwise
  • 1dl (½ cup) mayonnaise
  • 50g (1¾ oz) butter, room-temperature
  • 1 tablespoon parsley, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ lemon, for juice
  • salt
  • pepper
Salad:
  • Mixed salad greens (Your local shop might have pre-rinsed blends).
  • a little lemon juice
Accompaniments:
  • 1 freshly baked baguette
  • ½ lemon, in wedges

Instructions
Langoustines:
  1. Heat the oven to 225°C/440°F.
  2. Put the langoustines on a tray. Combine the other ingredients in a bowl and season with salt and pepper. Spread the mixture over the crustaceans and broil in the oven for 8 minutes.
Salad:
  1. Toss your salad with a few drops of lemon juice and the salt and pepper.
Presentation:
  1. Place the langoustines on two plates with the salad. Serve with lemon wedges and freshly baked baguette.

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Swedish recipes

October 4, 2011