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Tag archives for Summer buffet

Salad with grilled chicken, baked beets and goat cheese

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Photo: Jakob Fridholm/Image Bank Sweden

 

Salad with grilled chicken, baked beets and goat cheese
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Recipe type: Main
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • Grilled chicken:
  • 2 chickens. 2kg in total, about 0,8kg chicken meat
  • salt, paprika and pepper
  • 1 lemon
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 50g (1¾ oz) butter
  • Salad:
  • 800g grilled chicken meat
  • 5-10 beets, 1-2 per serving, washed (+ salt)
  • 200g of romaine lettuce, trimmed and rinsed
  • 100g radishes + tops, trimmed and rinsed
  • 50g spring onions, trimmed and rinsed
  • 50g parsley, trimmed and rinsed
  • 100g walnuts, roughly chopped
  • 1/2dl (¼ cup) canola oil, cold pressed
  • 1-2 lemons
  • 250g goat’s cheese, Swedish variety
  • salt and pepper
Instructions
Grilled chicken:
  1. Heat the oven to 150°C/300°F
  2. Wash the chicken with cold water inside and out.
  3. Cut up chicken breast and thigh, thigh bone (save the “clubs” for another time); cut a cross on the thighs on the flesh side.
  4. Season with salt, paprika and white pepper and lemon juice, soy sauce and honey.
  5. Fry the chicken pieces in the butter until it receives a nice color.
  6. Cook in the oven for about 10 minutes (core temperature 72°C/161°F).
  7. Divide the chicken meat into small pieces, 4-5 per serving.
Baked beets:
  1. Put the beets on coarse salt and bake in the oven at 175°C/350°F for about 45 minutes, depending on size. Beets should be soft throughout.
  2. Cool the beets and peel them.
  3. Slice beets into 3 mm slices.
Salad:
  1. Tear lettuce into rough pieces.
  2. Slice the radishes.
  3. Shred the spring onions and parsley.
  4. Grate lemon zest.
  5. Mix canola oil with lemon juice for a dressing.
  6. Mix lettuce, radishes, onions, parsley in bowl. Turn over the dressing, season with salt and pepper.
  7. Arrange the salad as shown, sprinkle walnuts and lemon zest on top.
 
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Swedish recipes

August 8, 2011

Fried pickled herring with crisp bread and herrgårds cheese

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Photo: Jakob Fridholm/Image Bank Sweden

 

Fried pickled herring with crisp bread and herrgårds cheese
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Recipe type: Appetizer
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • Herring:
  • 600g of herring fillets
  • 2 tablespoons butter
  • 1dl chopped parsley
  • 1dl chopped dill
  • 1/2dl coarse rye flour
  • 1 teaspoon salt, white pepper
  • butter for frying
  • Brine:
  • 4 tablespoons vinegar
  • 2dl water
  • 3 tablespoons sugar
  • 1 red onion, sliced
  • 6 whole allspice
  • 1 teaspoon salt
Instructions
Brine:
  1. Mix all the ingredients to the brine in a saucepan and allow it to simmer.
  2. Let the brine cool.
Herring:
  1. Chop the parsley and dill and mix with butter.
  2. Mix coarse rye flour, salt and pepper on a plate.
  3. Add the herrings, two and two with skin side out and a dab of green herb butter between.
  4. Turn herring flounder in coarse rye flour.
  5. Brown the butter in a pan and fry the herring flounder on both sides a few minutes.
  6. Add the flounder in a deep bowl and pour over the brine.
  7. Let the pickled herring stand cold. The fried pickled herring is ready to be served the next day.
  8. Serve on crisp bread with herrgårds cheese.
 
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Swedish recipes

August 5, 2011

Summer vegetables with air-dried ham and grevé cheese

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Photo: Jakob Fridholm/Image Bank Sweden

 

Summer vegetables with air-dried ham and grevé cheese
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Recipe type: Appetizer
Author: Jesper Johansson, Grythytte akademi
Serves: 10
The Grevé cheese is a swedish cow’s milk cheese, similar to to Emmental.
Ingredients
  • 10-20 green asparagus, blanched
  • 10-20 small carrots, blanched
  • 10-20 green beans, blanched
  • 3 tablespoons hazelnut oil
  • 1 tablespoon raspberry vinegar
  • salt and pepper
  • 100g Grevé cheese, cut in rods
  • 20g red chard shoots
  • 10 slices air-dried ham
Instructions
  1. Season the vegetables with oil, vinegar, salt and pepper.
  2. Wrap the vegetables, chard shoots and cheese in the ham, cut off the “bottom” so that the rolls can stand up on the plate.
  3. The amount of vegetables in each roll can be varied, the idea is that they can be eaten as finger food.
 
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Swedish recipes

July 30, 2011

SOS with marinated herring, butter and priest cheese

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Photo: Jakob Fridholm

 

SOS with marinated herring, butter and priest cheese
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Recipe type: Appetizer
Author: Jesper Johansson, Grythytte akademi
Serves: 10
SOS stands for sill, ost and snaps (herring, cheese and snaps). A true classic starter in Sweden. Serve with a cold lager and snaps.
Ingredients
  • 10 rye bread, in rectangular slices
  • 100g butter in small cubes
  • 300g marinated herring, in bits
  • Priest cheese, sliced
  • fresh horseradish, coarsely grated
  • parsley, chopped
Instructions
  1. Arrange as small sandwiches, sprinkle with grated horseradish and parsley.
 
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Swedish recipes

July 27, 2011

Single-serving pies with wild strawberries

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Photo: Jakob Fridholm/Image Bank Sweden

 

Single-serving pies with wild strawberries, tjinuski cream, ropy milk and lemon verbena
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Recipe type: Dessert
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • Tjinuski cream:
  • 1 vanilla pod
  • 4½dl (2 cups) granulated sugar
  • 4½dl (2 cups) milk
  • 4½dl (2 cups) whipping cream
  • 2¼dl (1 cup) golden syrup
  • 1½dl (0,6 cup) whipping cream
  • Almond shortcrust pastry:
  • 240g butter, in cubes
  • 4g of salt
  • 180g icing sugar
  • 60g ground almonds
  • 100g eggs
  • 120g + 350g wheat flour
  • Assembly:
  • 300g fresh wild strawberries or other fresh berries
  • 4 tablespoons ropy milk
  • lemon, sliced
Instructions
Tjinuski cream:
  1. Split the vanilla pod and scrape out the seeds
  2. Mix vanilla, sugar, milk, cream and syrup in a saucepan. Boil to a thick sweet caramel pulp (120°C/250°F). Remove from heat and let the caramel cool.
  3. Whip the remaining cream. Fold the whipped cream gently into the caramel sauce and fill up the baked pastry.
Almond shortcrust pastry:
  1. Mix butter, salt, icing sugar, ground almonds, eggs and 120 grams of flour in a bowl.
  2. Stir in until it becomes a homogeneous mixture. Do not stir in any air.
  3. Mix together and turn quickly in 350g of wheat flour.
  4. Cling foil and let rest in the refrigerator at least 2 hours.
  5. Roll out into 2-3 mm thin dough and line the individual portions forms. Allow to rest in the fridge.
  6. Preheat oven to 150°C/300°F.
  7. Bake in the oven about 15 minutes to golden brown color.
Assembly:
  1. Place the wild strawberries on the tjinuksi cream, pipe the ropy milk on top and sprinkle over the lemon verbena.
 
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Swedish recipes

July 24, 2011