Category Archives: Mat

Christmas ribs

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4 pers, 90 mine

You do:

  • 1 kg kamben
  • 1,5 dl light soy
  • 1 dl dark soy
  • 1,5 cup sugar
  • 0,5 dl dark syrup
  • 3 cm ginger
  • 1 st red chili
  • 3 st solovitlökar
  • 4 cinnamon sticks
  • 4 whole star anise
  • 1 tablespoons fennel seeds
  • 2 st nejlikor
  • 3 pcs dried orange peel
  • 1 lemongrass
  • Water

Do this:

  1. Trim and divide the comb legs into portions and place in a large saucepan, be sure to remove the small membrane that sits on the inside of the comb legs.
  2. Peel and grate the ginger, the garlic and chili into larger pieces and place them in the saucepan.
  3. Add all the other ingredients and pour in water so that the comb legs are covered, do not forget to tap the lemongrass slightly so that it more easily releases flavors.
  4. Let simmer under a lid until the meat begins to detach from the bone, as 50 minutes.
  5. Take out the comb legs and strain the sauce.
  6. Reduce the sauce to a syrupy consistency and mix in with the rinds gently.
  7. Serve and top with finely shredded spring onions, chili and sesame seeds.

My Christmas table 2020

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This is what I will fix / cook for Christmas Eve.

On Christmas day, it will be traditional cabbage soup with prince sausage. The cabbage soup is made on the broth from the cooking of the Christmas ham.

Cold dishes on my Christmas table

  • Pickled herring (onion herring and Brantevik herring)
  • Gubbröra
  • Boiled Eggs with a dash of mayonnaise and roe
  • Gravad lax
  • Hovmästarsås for salmon
  • Kalvsylta
  • Wort bread
  • Dark rye bread

Hot dishes on the Christmas table

  • Meatballs with beetroot salad
  • Prince sausage
  • Christmas ham with Christmas mustard
  • Ribbed damper
  • Boiled potato
  • Jansson's Temptation
  • Red cabbage

Christmas desserts and gottebord

  • Ris a la Malta
  • Gingerbread cookies
  • Saffron buns
  • Clementiner
  • Dates
  • Nuts
  • Dried figs
  • Homemade caramel (cream, syrup and sugar, 3 dl each, boil up to 132gr C approx 35-40 mine)

Christmas drinks

  • Mulled wine
  • Christmas must
  • Christmas beer
  • Ordinary strong beer
  • Julsnaps
  • Christmas grogg (probably the host's tastiest GT)

Habanera sauce / Chili sauce

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Ingrediencer:

  • Chilifrukter,12 st (type bell pepper).
  • Yellow onion, 2 pcs medium-sized
  • Garlic cloves, 2 st
  • Salt, 2 tbsp
  • Olive oil, 2 tbsp
  • Chilipulver, 2 tsk
  • Sugar, 2 tbsp
  • Plum tomatoes, 6 st
  • Apple cider vinegar, 150 ml
  • Fresh apple juice, 250 ml
  • Spices …

Do this:

  1. Add chili, onions, garlic in a food processor and a generous pinch of salt and run for a minute in the mixer until everything is chopped / finely chopped.
  2. Put everything in a warm (medium heat) “high” frying pan in which you have a little olive oil first (as 2 tbsp) before you put everything in the pan.
  3. When it has started to simmer, add 2 tablespoons chili powder.
  4. After a minute you add 2 tablespoons granulated sugar
  5. Let simmer for approx 10 minutes
  6. Run the tomatoes in the food processor until finely chopped and add the tomatoes to the frying pan
  7. Add 150ml apple cider vinegar to the frying pan
  8. Add the apple juice
  9. Let simmer for approx 20 minutes
  10. Season with a little salt / pepper if you want
  11. Run everything in a blender until the mass becomes “liquid / sauce”
  12. If you want it smooth, everything runs through a fine strainer
  13. Pour into bottles that you have of course run in the oven on 100 degrees in 10 my alt in boiling water bath to get rid of all bacteria

Enjoy !

Casserole bread

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Ingredients

  • 25 g yeast
  • 6 cups flour
  • 1 msk honung
  • 3 cups water, fingervarmt 37 grader
  • salt

Do this

  1. Dissolve the yeast in the lukewarm water. Add salt and honey and mix again.
  2. Add the flour, a little at a time and mix until you have a smooth dough. Mix the dough until it starts to drop from the edges. Sprinkle with a little flour and leave to rise under a cloth 2 h or to double size.
  3. Turn the dough upside down on a floured baking surface. Sprinkle some flour over the dough and fold in the edges. The dough can be a bit sticky so rinse your fingers in a little water to make it easier to work with the dough. Put the dough back in a floured bowl with the seam side down.
  4. Let ferment under cloth for approx 30 min to. Preheat the oven to 230 degrees and set your Stenfors Cast Iron Pot with the lid on.
  5. Take out the cast iron pot and pour in some neutral oil. Turn the dough upside down on a floured baking surface and then place it with the seam in the pan. Put the lid on and set the pot in the oven in 30 mine.
  6. Then remove the lid and bake for approx 15 minutes more to get an even finer color on the bread.
  7. When the bread is ready, carefully lift the bread out of the casserole and let it cool before enjoying it..

Sausage Pasta

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According to Per Morberg…

Ingredients

4 portions

  • olive oil, for frying
  • 3 garlic clove
  • butter, for frying
  • 4 fresh salsiccia sausage
  • 2 cup heavy cream
  • 3 dl passed tomatoes
  • 2 msk tomatpuré
  • 1-2 dl white wine
  • oregano (some twigs)
  • thyme twig (some twigs)
  • 4 port pasta (of favorite variety)
  • salt
  • Black Pepper, nymalen
  • parsley (some twigs)

Do this

  1. Cook any pasta according to the instructions on the package.
  2. Heat a small pan with olive oil and squeeze in the garlic. Saute it for a while without letting it take on color and pour into a small bowl.
  3. Set the pan back and heat it up again with a dollop of butter and a little oil. Break up the sausages and squeeze the filling into the saucepan. Let it simmer for a while so it gets a little color.
  4. Pour the garlic back into the pan and pour over the cream and the passed tomatoes. Add the tomato puree and white wine. Taste with herbs and let simmer for a while.
  5. Pour off the pasta water and pour the pasta directly into the sauce and mix again. Serve with a few turns from the pepper mill and a green sprig of parsley.
  6. Sort your onion shells and skin from the sausages for recycling and enjoy your pasta dish!

Classic Cream Sauce

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Ingredients:

This gives approx 2,5 dl finished sauce

  • 0,5 yellow triple, sliced
  • 0,5 red apple, in pieces
  • a few sprigs of thyme
  • butter, for frying
  • 2 cups veal stock (see the lesson on funds and broth)
  • 2 cup heavy cream
  • 1 tablespoons blackcurrant jelly
  • 1 tsp anjovisspad
  • a pinch of salt
  • ev. 1-2 tsk maizena + 1-2 teaspoon water
  • a dollop of butter, to shine with

Do this:

  1. Fry onion and apple and thyme in a little butter on medium heat for about 3-4 minutes to get the sweetness in both onion and apple.
  2. When you have a nice color of onion and apple, add the veal stock. Reduce and cook until half is left.
  3. Add cream and cook to a fine consistency, just a few minutes.
  4. Taste with jelly and anchovy spatula to get a nice umami taste.
  5. Skip, but taste yourself.
  6. Strain your cream sauce and make sure to squeeze the onion and apple through the strainer so you get the sweetness and acidity in the sauce.
  7. If you think the sauce is too thin, ride it with the cornstarch mixed with water.
  8. Whisk, bring to the boil and feel the texture. Add a little more if you want a thicker sauce.
  9. Just before serving, blanch the sauce by adding a dollop of butter to further enhance the taste.

Thick ribs

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Ingredients:

Step no 1: Sätt ungen på 150 gr C

  • 1,2 kg thick ribs
  • 1 small piece of fresh ginger Approx 10-15 pcs whole allspice
  • 1-1,5 Each star anise
  • 10-15 st whole cloves
  • 1 tsp yellow mustard seeds
  • 1 tablespoons brown sugar
  • 2 msk japansk soja
  • 2 tbsp runny honey
  • salt black pepper

Then do this:

  1. Beat all the spices in a mortar to a good grind
  2. Salt and pepper the ribs on both sides in a form.
  3. Rub the ribs with all the other spices, soy and honey.
  4. Put everything in a double foil package so that it is really tight
  5. Leave the foil package in the middle of the kid ( in a form) approximately 2 hours.
  6. Take out the ribs, raise the heat in the oven to 220 gr C
  7. Place the ribs on a wire rack with an ink underneath.
  8. Brush over everything that has turned into marinade in the foil package on the ribs
  9. Put in the oven for approx 15-20 mine or until the ribs have received nice heat.
  10. Make a good one cream sauce, boil potatoes and serve the ribs with cream sauce and boiled potatoes and possibly a little blackcurrant jelly

Pasta with Saffron and Pancetta

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Ingredients:

  • 400 gram pennepasta
  • 1 package saffron (0,5 gram)
  • 200 gram bacon
  • A bunch of asparagus
  • 1-2 cloves of garlic
  • 2 schalottenlökar
  • Fresh parsley
  • Lemon
  • Olive oil
  • Butter
  • 1,5 dl white wine (preferably the same as tips for food)
  • 2,5 cup cream
  • Pecorino

Do this:

  • Cut the pancetta into small pieces and place in a cold frying pan on the stove – put on the plate.
  • Finely chop the shallots and garlic.
  • Cut the asparagus in 1 cm long pieces
  • Grate the pecorino on the side of the grater as “pops out
  • Add the shallots and a little olive oil to the pan when the pancetta has a nice color .
  • Add a dollop of butter together with the garlic when the onion has started to become transparent, stir.
  • Add the wine and then the asparagus.
  • Dilute the saffron in a little water in a mug and pour the mixture into the frying pan.
  • Add cream and bring to the boil. Then lower the heat, squeeze in a little lemon juice and let the sauce simmer.
  • Boil plenty of salted pasta water and add the pasta. Cook for a few minutes shorter than what is stated on the package.
  • Save a mug of pasta water before pouring off the water.
  • Add a little pasta to the frying pan at a time – make sure you do not use too much pasta for too little sauce.
  • Rather wait and dilute gradually with the pasta water.
  • Serve in a half-deep plate and top with pecorino.

Bon Apetit!