Tag archives for Rörstrand

New potatoes with pickled lemon, smoked bacon and whitefish roe

Photo: Jakob Fridholm/imagebank.sweden.se

 

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.

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.

Rhubarb as mousse, pudding and soup served with almond biscuits

Photo: Jakob Fridholm/imagebank.sweden.se

 

Rhubarb as mousse, pudding and soup served with almond biscuits
Dessert
10
 

This dessert 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.
Ingredients
Soup:
  • 1kg (2,2 lbs) rhubarb
  • 4dl (1¾ cups) water
  • 1dl (½ cup) rhubarb juice concentrate
  • Approximately 4 dl (1¾ cups) sugar
  • 1 vanilla pod
Mousse:
  • 1dl (½ cup) cream
Pudding:
  • 5dl (2¼ cups) cream
  • ½kg (1 lb) rhubarb
  • 3dl (1¼ cups) sugar
  • 5 gelatin leaves

Instructions
Soup:
  1. Bring the ingredients to the boil.
  2. Strain it through a colander. The straining makes the soup.
Mousse:
  1. Mix the remains in the colander with 1dl (½ cup) cream and press it through the colander.
  2. Let it cool and fill the siphon. Charge with two cartridges and shake.
Pudding:
  1. Bring cream, rhubarb and sugar to the boil.
  2. Mix thoroughly with a blender.
  3. Bring to the boil again and add the gelatin sheets.
  4. Pour into individual molds. Cool.
Presentation:
  1. Arrange as shown, with the mousse on top of the pudding.
  2. Nice to serve with almond biscuits.
Beverage suggestion:
  1. apple Ice Wine
  2. punch
  3. (not rhubarb drink)

The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, created in 1911.

Asparagus with crispy lamb brisket and wild garlic mayonnaise

Photo: Jakob Fridholm/imagebank.sweden.se

 

Asparagus with crispy lamb brisket and wild garlic mayonnaise
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
  • 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

Instructions
Lamb brisket:
  1. Salt the lamb brisket on both sides and place in a roasting tray lined with Silpat or parchment paper.
  2. Pour 2dl (1 cup) water into the bottom of the tray and cover with another Silpat/parchment paper.
  3. Place a heavy weight on top of the brisket and bake in oven at 150°C/300°F for 1,5 hour under pressure.
  4. Take of the weight and turn the brisket.
  5. Add 1 dl (½ cup) water and broth and cook an additional 1 hour.
  6. Pour the gravy into a saucepan and divide the lamb briskets in pieces. Boil the gravy with crushed garlic.
Asparagus:
  1. Peel and cook the white asparagus in water seasoned with salt and butter. Allow to cool in the seasoned water.
  2. 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.
  3. Cook the wild asparagus and Kaip in the same way in the hot skillet.
Wild garlic mayonnaise:
  1. Mix egg yolks with wild garlic and mustard.
  2. Mount with cooking oil in a thin stream and season with salt, vinegar and pepper.
Presentation:
  1. Arrange wild garlic mayonnaise, lamb breast, gravy as shown, and garnish with asparagus and Kaip.
  2. Garnish with slices of raw asparagus.
Beverage suggestions:
  1. Dark ale with a bit of sweetness and not with too much hops flavor.
  2. 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.

Cream pudding on chokeberry jam, apple tart and nut toffee.

 

Photo: Jakob Fridholm/imagebank.sweden.se

Cream pudding on chokeberry jam, apple tart and nut toffee.
Dessert
10
 

This dish 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.
Ingredients
Cream pudding:
  • 8 dl (3½ cups) cream
  • 6 leaves of gelatin, soaked
  • 50g (5¼ oz) sugar
  • 2dl (1 cup) chokeberry jam
  • a little Calvados
Apple tart:
  • 5 red apples, peeled, pitted and cut into wedges
  • 100g (3½ oz) jam sugar
  • 2 puff pastry sheets
Nut toffee:
  • 1 can of condensed milk
  • 2 dl (1 cup) roasted mixed nuts
Nice to serve with:
  • 3dl (1¼ cups) apple puree
  • ½dl (¼ cup) cream

Instructions
Cream pudding:
  1. Bring the cream to the boil, mix in the remaining ingredients and pour into 10 individual molds. Cool!
Apple tart:
  1. Bring the apple wedges and sugar to the boil.
  2. Chip 2 puff pastry sheets with a fork, brush with egg and blind bake at 150°C/300°F for 10 min.
  3. Pour over apple mixture and bake at 180°C/355°F for another 20 minutes. Cool and cut into portions.
Nut toffee:
  1. Boil one can of condensed milk in water for 2 hours. Cool and mix in the roasted mixed nuts.
Serve:
  1. Mix the apple puree and cream and fill the siphon. Charge with two cartridges, shake and serve chilled.
  2. Top the pudding with 2dl (1 cup) chokeberry jam.

The dish is presented on the dinnerware Mon Amie from Rörstrand. Mon Amie made its debut back in 1952, when Marianne Westman created the now classic decorative pattern. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, designed in 1911.

The chokeberry, or the Aronia, is a shrub native to North America and is mostly used for hedge planting in Sweden. The black Aronia berries can  be dried or cooked into jam.

Warm cake with dewberry and saffron sorbet, toasted almond crispy biscuit

Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm cake with dewberry and saffron sorbet, toasted almond crispy biscuit
Dessert
10
 

This dessert 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
  • 500g (1 lb) dewberry
  • 250g (9 oz) jam sugar
Almond biscuit:
  • 100g (3½ oz) egg whites
  • 100g (3½ oz) butter
  • 100g (3½ oz) plain flour
  • 100g (3½ oz) sugar
  • 10 tablespoons slivered almonds
Saffron sorbet:
  • 10 egg yolks
  • 360g (12¾ oz) sugar
  • 1 liter (4¼ cups) milk
  • 1 liter (4¼ cups) cream
  • 2 vanilla pods, deseeded
  • 2g (1 dr) saffron
  • 2 gelatin sheets, soaked
Sponge cake:
  • 260g (9 oz) eggs
  • 150g (5¼ oz) sugar
  • 20g (¾ oz) brown sugar
  • 180g (3,3 oz) plain flour
  • 10g (5½ dr) baking powder
  • 180g (3,3 oz) butter

Instructions
  1. Bring the berries and sugar to the boil and boil for 1 minute. Let it cool.
Almond biscuit:
  1. Mix all ingredients except the almonds. Spread out the batter thinly with a brush on a greaseproof paper and sprinkle almonds over.
  2. Bake at 160°C/320°F until golden. Remove and let cool over a rolling pin.
Saffron sorbet:
  1. Whisk egg yolks and sugar. Bring cream and milk to the boil with vanilla seeds and pods and saffron. Melt the gelatin in the syrup and beat in the egg and sugar mixture. Remove vanilla pods.
  2. Heat to 84°C/183°F while stirring, strain and run in an ice cream machine.
Sponge cake:
  1. Melt the butter and let cool. Whisk eggs and sugar. Sift in flour and baking powder. Fold in the butter.
  2. Cover the inside of a non-stick portion pan or a muffin form with butter and line with breadcrumbs.
  3. Fill with batter and add a spoonful of jam and let it sink in.
  4. Bake at 150°C/300°F for approx. 12 min. Let rest for 2 minutes. Cut the cake and add more jam.
Presentation:
  1. Serve with saffron sorbet, and almond biscuits.

The dish is presented on the dinnerware Ostindia from Rörstrand, first introduced in 1932. The coffee cups Spisa ribb were created by legendary designer Stig Lindberg for Gustavsbergs porslinsfabrik in 1955, first presented at the H55 Exhibition in Helsingborg.