Category Archives: Potluck

Griller Julskinka

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INGREDIATE

  • 1. 1-2 egg yolks (depending on the size of the eggs)
  • 2. 1 msk dijonsesnap
  • 3. 3 tablespoons coarse, sweet mustard
  • 4. 1 tablespoons brown sugar (bedding)
  • 5. 1 tsp yellow mustard seeds
  • 6. 1/2 teaspoon brown mustard seeds
  • 7. 10 st whole cloves
  • 8. 1 teaspoon allspice.
  • 9. 1/2 to 1 dl breadcrumbs or panko or mix breadcrumbs and panko.

WHAT TO DO

  • Sätt ungen på 220 gr C (alt highest temp overheat / grill in the kid)
  • Mortar mustard seeds, carnations and allspice together (fine)
  • Mix egg yolks, mustard in a bowl.
  • Spread the mustard mixture over the ham
  • Sprinkle over the spice mixture
  • Sprinkle on breadcrumbs / panko
  • Into the oven with the ham for approx 10 mine or until the grilling has got a nice golden color. If grilling at the highest temp in the oven, it only takes a few minutes to get the grilling done,.

Kalvfond Tommy M

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You do

  • 1 kg oxtail, sawn into pieces
  • 1 yellow triple, in large pieces
  • 1 Carrot, in large pieces
  • 1 stjälk pale celery, in large pieces
  • cooking oil for frying

Do this

  1. Roast the oxtail in the oven 200 degrees approx 45 min until the pieces are golden brown. Make sure you have plenty of space between the pieces of meat so that the heat can reach around all the pieces.
  2. Roughly cut the vegetables and pour a little oil over them. Place the vegetables in the oven with the oxtail.
  3. After 45 minutes you take out the meat, at the same time increase the heat in the oven 225 degrees and the vegetables are roasted in 5-7 mine.
  4. Place the meat in a large saucepan and cover with water. Whisk out flavors and cloud out the mold with a little cold water, pour the liquid into the saucepan.
  5. Boil the meat and skim off the surface with a ladle.
  6. Take the vegetables out of the oven and place them with the meat in the saucepan, make sure the liquid covers meat and vegetables. Let meat and vegetables cook in 4 hours without lid.
  7. Always fill with water so that it covers the meat during cooking. After 4 hours of cooking, you should be able to easily separate the meat from the bones.
  8. Strain off the fund.

Tips: If you want to save your fund, you can boil off liquid until you have about a third left. Then the flavors are concentrated, the stock is ready for your sauce and takes up less space in the freezer. The fund holds approximately 1 years in the freezer.

From the meat you have left, you can make a good beef tail stew!

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

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)

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.

Poached salmon

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150 gr lax/person

1 liters

½ dl 12% vinegar

1 msk salt

10 allspice

4 laurel

1 a little onion

1 Carrot

Fresh dill

Boil up the law, place the fish with leather up, when it starts to boil again, Pull aside and leave for approx 25 min = clear….or remove the fish 20 mine and then let the team cool down with the fish in the team and let it stand 1-2 days in the fridge it has attracted all tastes.

Dillmajonnäs

1 Each egg yolk

2 msk söt senap

1 tablespoons vitvinsvinäger

1 tbsp water

A little salt

2 dl neutral oil

Chopped dill

All ingredients have the same temp, beat like a regular majjo.

Pressgurka

1 cucumber

½ dl vinegar

1 cup sugar

1 ½ dl water

1 tsp yellow mustard seeds

1 teaspoon fennel seeds

Kruspersilja

Let the law cool, put in the cucumber, Leave to cool under pressure for another hour, cut parsley over everything and mix around a little gently. Keeps in the fridge at least 1 week.

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.

Potato pancakes with bacon

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Ingredients

• 800 g potatis

• 1 eggs

• 1.5 cups flour

• 3 cups milk

• 2 teaspoon salt

• 50 g butter

• For serving

• 500 g salted pork

• lingonberry jam

Do this

Make a batter of eggs, flour and milk.

Peel the potatoes and grate it on a grater directly into the batter.

Skip.

Fry small platelets of the batter in butter over medium heat so that the potatoes are cooked through.

Fry the salted pork in a hot hot pan.

Serve the potato pancakes and pork with lingonberries.

A wonderful Vichyssoise became today

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A sick good and actually inexpensive everyday soup that you can get the craving at any time.

Ingredients

  • mealy potato 400 g (as 5 st)
  • leeks 1 st
  • clove of garlic 1-2 st
  • butter 3 tbsp
  • vegetable broth 8 dl
  • cream 3 dl
  • salt and freshly ground pepper
  • A few splashes of Tabasco after snak

Do this

1 Peel and cut the potatoes into small cubes. Chop the leeks lengthwise, rinse all the sand and shred it finely. Peel and finely chop the garlic.
2 Fry all in butter in a heavy saucepan without color. Add the broth, stirring, and bring to a boil. Lower the heat and let the soup simmer with the lid on 30 minutes. Stir from time to time if properly – right down to the pot bottom.
3 Add the cream, stir and simmer for another in 10 minutes. Mix optionally soup. Season with salt and pepper.

Also did croutons for soup but a baguette is just as good.