Category Archives: Meat

Chiligryta

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Accessories

Cooking

Chili:

  • 1. Putsa köttet från senor och skär ner i grytbitar.
  • 2. Skala och grovhacka lök och vitlök och skölj och skiva chilipepparn.
  • 3. Bryn köttet i olja i en gryta tills det har fin yta. Tillsätt lök, chilipeppar, kryddor och tomatpuré. Fry for a few more minutes and cover with water and veal stock.
  • 4. Koka chilin på medelvärme i ca 3 timmar tills det kokat sönder helt. Smaka av med lite salt.

Accessories: 

  • 1. Skär bort kanterna på brödet och skär dem sedan i trekanter.
  • 2. Stek brödskivorna på båda sidor i lite smör i en varm stekpanna.
  • 3. Strö sköljd och grovhackad persilja över chilin och servera med gräddfil, gurkstavar och smörstekt bröd.

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

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

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.

Potato Pancake with Pork

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Ingredients for 4 portions

  • sliced ​​pork salted 600 g
  • butter for frying

Potato pancake

  • fast potatis 800 g
  • flour 2 dl
  • salt 1 tsk
  • standardmjök 4 dl
  • eggs 1 st

Lingonberries

  • lingonberry 5 dl
  • granulated sugar 2 dl

Do this:

1. Fry the bacon in a frying pan and then let stand over low heat. Save the lard for frying of potato pancakes are.

2. Skala the potato.

3. Whisk together flour, salt and a little of the milk to a smooth paste in a bowl.

4. Whisk in the remaining milk and the egg. Grate potatoes coarsely directly into the egg mixture and stir.

5. Fry a little butter in the frying pan with fläskflottet and then in a little batter. Calculate approximately 1/2 dl smet per raggmunk.

6. Spread each potato pancakes with a spatula and fry them on medium heat for one minute on each side so that they become golden brown.

Lingonberries: Add the berries in water and remove the debris that floats. Put them in a bowl and add the sugar. Stir until the berries are mushy and the sugar is dissolved.