Author Archives: Sunkans links

Hasselback potatoes

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You do:

  • 8 st (as 600 g) evenly sized potatoes
  • as 2-3 tbsp (as 25-40 g) butter
  • 0,5 teaspoon salt
  • 0,5 dl breadcrumbs or panko

Do this:

  1. Put the week pop 225 gr C
  2. Skala the potato, at the same time bring out the butter so that it becomes room temperature.
  3. Cut the potatoes into thin slices but not completely through. If you add the potatoes e.g.. in a wooden spoon you can cut without risking cutting through completely.
  4. Place the potatoes with the cut side up in an ovenproof dish. Feel free to use parchment paper to avoid washing dishes.
  5. Spread on butter on each potato. It is easy if the butter is room warm, as 2-3 tbsp (as 25-40 gr butter).
  6. Set the potatoes in the middle of the oven (225° C) approximately 25 minutes.
  7. Remove the potatoes from the oven and spread on additional butter that melts into the grooves.
  8. Sprinkle with salt and breadcrumbs., 0,5 teaspoon salt, 0,5 d breadcrumbs
  9. Put the potatoes in the oven again and bake at least one more time 20 minutes or until soft, feel with a test strip. (Takes just over an hour (total time) before the potatoes are ready. The time it takes depends on the size and variety of the potatoes.)

Gratinated lobster, 3 variants

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Option no 1:

You do:

  • 2 sat Boiled lobsters
  • 100 Article Butter
  • 1 st Garlic clove
  • 1 lemon, grated peel and juice off 1 lemon
  • 2 tablespoons breadcrumbs, preferably Japanese panko
  • 2 krm Salt
  • 1 krm Pepper

Gis like this:

  • Set the oven to 225 ° C.
  • Divide the lobsters, take out the meat.
  • Crack the claws and remove the meat.
  • Cut the meat into pieces and put back in the shells.
  • Mix the butter with the other ingredients. Cover the lobsters with the butter and gratinate in the upper part of the oven approx 10 mine.

Option no 2:

You do:

  • 2 whole lobsters
  • 1 tablespoons butter
  • 1 tbsp plain flour
  • 2 cups milk
  • 2 dl grated Västerbotten cheese
  • 1 äggula
  • salt-pepper
  • 1/2 pot of chives

Do this:

  1. Put the oven on a 225˚C grill.
  2. Melt the butter in a saucepan and whisk down the flour.
  3. Add the milk a little at a time while whisking so that no lumps form.
  4. Let the sauce simmer for approx 2 minutes without lid, stir occasionally.
  5. Grate the cheese.
  6. Open timer: 2 minutes. Remove the sauce from the heat and whisk half of the cheese into the sauce.
  7. When the cheese has melted, whisk down the egg yolk and season with salt and pepper.
  8. Split the lobster lengthwise. Make sure the tail and shield stick together.
  9. Remove the meat from the tail and joints and claws.
  10. Remove the stomach from the shell halves, it is located at the top of the head closest to the tactile rod.
  11. Cut the lobster meat into approx 1 cm pieces.
  12. Place the lobster shells in an ovenproof dish.
  13. Distribute the meat in the lobster shells.
  14. Cut the chives finely.
  15. Mix the chives in the cheese sauce.
  16. Spread the cheese sauce on the lobster meat in the shells and sprinkle on the rest of the cheese.
  17. Put the form high up in the oven and gratinate for approx 10 minutes or until nicely colored.

Alternative 3:

You do:

  • 2 cooked lobsters

Sauce:

  • 1 tablespoons butter
  • 3 tablespoons flour
  • 1 dl own lobster fund (bought only 3 tablespoons as it is more concentrated)
  • 2 cup cream
  • 1 nypa salt ( depending on fund)
  • 1 krm kayennpeppar (eller espelette pepper)
  • 2 yolks
  • 2 tablespoons grated cheese eg parmesan, raclette, Västerbotten

Gratinering:

  • 2 tablespoons grated cheese

Do this:

  1. Split the lobster lengthwise. Start by putting the knife in the neck and cut towards the eyes. Then make an incision after the shield down towards the tail. Cut carefully, until the lobster is completely divided.
  2. Remove the bowel and stomach.
  3. Remove the meat from the skin. Then crack the claws. The easiest way is to use the back of a knife handle.
  4. Poke out the meat with a narrow object such as a potato stick
  5. Melt butter in a saucepan over low heat and add flour, mill gently.
  6. Add stock and cream. Let simmer for approx 5 minutes while stirring. Season with salt and pepper.
  7. Remove the pan from the heat and stir in the egg yolks, cheese and butter. Allow to cool, then mix in the meat from the lobster.
  8. Preheat the oven to 250 gr C.
  9. Place the lobster on a sheet of parchment paper.
  10. Fill the lobster with the stew.
  11. Top with cheese.
  12. Put the plate in the oven. Gratinera approx 5-7 minutes, until it turns golden. Feel free to use a grill, but be careful not to burn it.

Oxfilé surprise

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You do:

  • Beef, as 250 gr per person
  • Olive oil and butter for frying
  • A clove of garlic
  • A bunch of thyme
  • Salt and pepper
  • Oströra:
    • 3 dl priest cheese or Västerbotten cheese, 1 dl walnuts, 1 dl fresh cream

Do this:

  • Salt and pepper the meat and brown it in a hot pan in olive oil, then in with butter, clove of garlic and thyme
  • Scoop the meat while frying, make sure you get a great frying surface
  • Place the meat on an ovenproof dish, and bake in the oven at low temperature for approx 100 gr until the meat reaches 50 grader, remove the meat from the oven. Increase the temperature in the oven to 225 gr.
  • Stir together cheese, nuts and crème fraiche to the cheese mixture.
  • Place the cheese mixture on the meat. Bake in the middle of the oven until the internal temperature is 58 ° -60 degrees, if the meat is desired to be pink.
  • Wanted red wine sauce, see recipe red wine sauce

Red wine sauce for beef fillet

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You do:

  • 1 st charlotten onion
  • 1 Each clove of garlic
  • ½ tsp tomato puree
  • 1 st plum tomato
  • 4 dl red wine
  • 1 Each bay leaves
  • 1 kvist timjan
  • ½ dl beef fund / veal fund in bottle
  • Some water
  • A few drops of red wine vinegar
  • Salt and black pepper
  • Oil
  • Butter

Do this:

  1. Chop onion and garlic and place in a hot frying pan.
  2. Chop the tomato into smaller pieces.
  3. Let the onion take on some color before you “rostar” the tomato puree in the middle of the pan for a few seconds.
  4. Mix the onion with the tomato puree before adding the chopped plum tomato
  5. In with bay leaves and fresh thyme in the frying pan
  6. Pour on the red wine (as 4 dl) and let everything reduce to just over half
  7. Now pour on the beef stock and some water and let everything boil again
  8. If you fried beef fillet with oil, butter, garlic and thyme so take up the meat when it is ready and now pour the sauce over the frying pan in which you fried the meat (this makes the taste of the sauce even better)
  9. Now strain the sauce in a fine-mesh strainer into a small saucepan and squeeze out all the valuable liquid through the strainer with a wooden spoon into the saucepan.
  10. Keep the sauce warm and just before serving, you should disassemble some butter before to shine it up and get extra good taste.

Pasta Carbonara Penne

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You do:

  • 400 gr pens
  • 160 gr diced pancetta
  • 1 clove of garlic
  • 1 eggs
  • 3 yolks
  • Parmesan, as 1 dl grated on the fine side
  • Pecorino, as 1 dl grated on the fine side
  • Black Pepper
  • A little olive oil

Do this:

  1. Mix cheese and eggs and whisk to a sauce, pour in a little black pepper to taste
  2. Put the pancetta in a cold frying pan and let the fat render, ie melt on medium heat
  3. Remove the fat, pour it into a glass and let it cool a bit and then pour it into the sauce
  4. Pour a little pasta water into the sauce
  5. Turn off the stove and mount the pasta in the pancetta ( in the frying pan with pancetta)
  6. Pour in some pasta water and stir / toss for a minute
  7. Mount the sauce in the pasta / pancetta
  8. Mix everything and serve immediately

Pastadeg

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You do:

  • 6 gr salt
  • 300 Article 00 flour
  • 2 Each egg
  • 3 egg yolks

Do this:

  1. Weigh eggs and egg yolks and then add water to make it together 185 gr.
  2. Run flour and salt in food processor in 10 seconds so that it mixes
  3. Add the wet ingredients and then run the food processor until it becomes a dough.
  4. Then knead by hand in 10-12 minutes, if it is for a break, add a little oil or water, if it is too loose, add some flour.
  5. Then flour the dough a little and put plastic wrap around the dough and let it rest at least 30 minutes (so gluten is formed) at room temperature.
  6. Divide the dough into 3 parts
  7. Roll out and start running the pasta in the pasta machine, start on lev 0 and drive to lev 6
  8. Cut the pasta into the desired width or make lasagne plates
  9. Boil in salted water for approx 1-2 minutes until the pasta flows = ready

Sillinläggning, tradiotinell

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Ingredients:

  • Diluted herring fillets
  • 3-2-1-lag ie 3 cups water, 2 dl sugar and 1 dl vinegar (12%)
  • 1 st morot
  • ⅓ yellow onion
  • ½ red onion
  • 5 st Clove nails
  • ½ tsp white peppercorns
  • 2 teaspoon allspice grains
  • 1-2 Each bay leaves
  1. Heat water in a saucepan, add sugar and vinegar until all the sugar has been mixed with the water
  2. Let the law cool down
  3. Put on a jar a week 100 gr C i ca 10-15 mine (for disinfection)
  4. Slant the carrots
  5. Chop onions or make “boats” of the onion
  6. Wrap herring, onions, bay leaves and spices in the jar
  7. Pour the law into the jar over everything
  8. Leave in the fridge 1-2 days before serving

Gubbröra Sundqvist´s style

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You do:

  • 4 st jars of anchovies
  • 2 st yellow Close
  • 6-7 eggs
  • 3 dl whipped whipped cream
  • 3 tablespoons mayonnaise
  • 1 bunch of dill
  • White pepper

Do this:

  1. Boil the eggs in 8 mine and let cool
  2. Chop the eggs into small pieces
  3. Whip the cream hard in a bowl (the cream should not be whipped)
  4. Add the mayonnaise to the cream
  5. Down with anchovies and the chopped eggs in the bowl
  6. Pour in a little anchovy spatula to taste
  7. Chop dill (for both the mess and garnish)
  8. Disassemble the dill into the mixture
  9. Season if necessary with a little salt and white pepper
  10. Wait for serving and garnish with fresh dill

Gubbröra with anchovies

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  • Preparation: 15 mine
  • Cooking: 5 mine
  • Ready: 20 mine

Ingredients:

  • 100-150 gram avrunnen anchovy filet, a jar
  • 4 hard-boiled eggs, chopped
  • 3 tablespoons dill, finely chopped.
  • 0,5 rödlök
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons unsmoked caviar, Ejders
  • 2 raw egg yolks
  • 1/2 dl creme fraiche or lightly whipped cream
  • 2 tablespoons mayonnaise

Cooking:

  1. Boil the eggs hard approx 8 minutes cooking time.
  2. Pour off the anchovies – feel free to save some of the spade if you want to dilute the mixture then. Chop and dice the anchovies, chop dill and finely chop red onion. Put in a bowl. Save some dill for garnish.
  3. Cool and peel the eggs. Chop them or cut into small cubes and add to the bowl. Also stir in egg yolks and stir together.
  4. Mix in chopped chives, caviar, creme fraiche / cream and mayonnaise. Dilute if necessary. with a bit of the anchovy layer if you want the old man's mess looser and more salty and tasty. Can also be tasted with a little white pepper if you want.
  5. Here you can prepare the mixture and store in the fridge.
  6. Garnish when serving with more finely chopped dill and possibly. more chives and red onions if you want.

Christmas damper according to Aujalay

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Ingredients for 4 people

  • 1,2 kg thick ribs
  • 1 small piece of fresh ginger
  • 10 pcs whole allspice 1 Each star anise 10 st whole cloves 1 tsp yellow mustard seeds
  • 1 tablespoons brown sugar
  • 2 msk japansk soja
  • 2 tbsp runny honey
  • salt and black pepper

Do this:

  1. Mortar the spices
  2. Salt the dampers on both sides and a little black pepper to taste
  3. Grate fresh ginger over the dampers (finriven)
  4. Sprinkle all the spices over the pins
  5. Add 1 tablespoons brown sugar over everything
  6. Slightly honey over the dampers
  7. Finally, roll over Japanese soy (2-3 tbsp)
  8. Rub everything into the dampers
  9. Put everything in double sheets of aluminum foil, make everything like a tight pot, it should be completely tight, as a tight package
  10. Put a mold in the kid 150 gr C for about two hours
  11. Raise the oven to 250 gr C and glaze the dampers with the sauce from the foil package