Author Archives: Sunkans links

Habanerosås / Chilisås

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Ingrediencer:

  • Chilifrukter,10-12 st (type bell pepper), kärna ur om du vill.
  • Yellow onion, 2 pcs medium-sized
  • Garlic cloves, 2 st
  • Salt, 2 tbsp
  • Olive oil, 2 tbsp , att fräsa i
  • Chilipulver, 2 tsk
  • Sugar, 2 tbsp
  • Plum tomatoes, 6-8 st
  • Apple cider vinegar, 150 ml
  • Fresh apple juice, 250 ml

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. Häll upp på flaskor som du givetvis kört i ugnen på minst 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!

Chocolate sorbet

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Ingredients:

  • Sugar syrup on 5 dl water and 5 cup sugar
  • 3 dl orostad kakao
  • A dark chocolate cake without fat (70% kakao)
  • 1 ½ dl glucose syrup
  • Sea salt
  • Olive oil

Do this:

  1. Boil water to sugar to a syrup.
  2. Remove from the heat and add the chocolate and cocoa and let it cool.
  3. Turn the chocolate flavor into a sorbet.
  4. Serve the ice cream with a little flake salt and a little olive oil

Baguette Fantastic

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Baguettes Sandwich – (75% hydration)

  • 5 g instant yeast
  • 375 g water (~40 C)
  • 500 g all-purpose or bread flour
  • 10 g salt

Mix the Dough – 8:00 to 8:25 AM

  • Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible.
    • Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
  • Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. The dough will be very sticky. Cover with plastic wrap and let rest for 15 minutes.
    • Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start stretching and folding

Bulk Ferment (1st Ferment) + Stretch & Folds – 8:25 to 9:55 AM

  • Once rested, perform a stretch and fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cover, and let rest another 25-30 minutes. This is one set of a stretch and fold, perform 3 more sets with 25-30 minutes rest in between.
  • For each stretch and fold set, the dough should feel more elastic and stretch further without tearing with some air bubbles present
    • Note: The stretch and fold method is better suited than kneading for a high hydration dough such as this because the dough is naturally sticky and this method reduces hand contact. Additionally, the stretch and fold will allow for an open crumb when baked because the air isn’t pushed out of the dough.
  • After the final set of stretch and folds, test for gluten development by stretching up the dough very thin to see if it is slightly translucent before tearing.
    • Note: The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a slightly translucent window, let rest another 25 minutes and perform another set of stretch and folds.

Divide dough + Shape Baguettes + Proof (2nd Ferment) – 9:55 AM to 11:10 AM

  • After the last stretch and fold, sprinkle some flour on the work surface. Using a bench scraper, divide the dough into 6 equal portions (roughly 145-150 grams each). Cover the dough pieces with a clean towel and let rest for 15 minutes.
  • Once rested. Spritz baking spray (like PAM) on your hands, the work surface, and the piece of dough.
  • Using your fingertips lightly press and stretch and piece of dough into a rectangle about 6 inches wide. Fold the top edge of the dough down to the center, pressing lightly to tighten the dough and form an edge. Fold the dough in half to form a seam at the bottom of the dough. Using the heel of your hand, lightly press to seal the seam of the dough. Now you should have a log of dough, seal side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 18-20 cm long. Now place a hand on each end of the dough with harder pressure and roll the dough in the opposite direction with each and to create a tapered baguette with a twist.
    • Note: For shaping, just take a look at the video, it’s hard to explain in words lol.
  • Shape each baguette and place on a baking sheet sized piece of parchment paper. 2 pieces of parchment paper, 3 baguettes on each. Cover with a towel and let proof until about 1.5 times in size, 45-60 minutes

Oven set up – 10:55 AM to 11:10 AM

  • With 15 minutes of proofing left, preheat the oven to 230 C on the convection setting, 245 Regular C. Fill a 33×23 cm baking pan halfway with water and place on the bottom rack of the oven. Place a metal baking sheet on the middle rack.
    • Note: The pan of water will help create a steamy environment for a crisper crust and the baking sheet will be preheated so the baguettes can be slid on with the parchment paper and immediately start baking for faster oven spring.

Bake – 11:10 AM to 11:35 AM

  • Using a razor or really sharp knife, score the proofed baguette with one long slash at a 45-degree angle to allow for oven spring.
  • Pull the preheated baking sheet out of the oven and slide the parchment paper with the baguettes onto it. Place the baguettes on the middle rack and spritz them with a spray bottle of water.
  • Bake for 5 minutes, rotate the pan, spritz the baguettes one more time. Continue baking for another 12-15 minutes until the crust is golden brown, crispy, and the bread sounds hollow when thumped.
  • Let cool completely on a wire rack before slicing.