Category Archives: Mat

Simple tomato sauce for pizza

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Sometimes all the hassle is not needed…put everything cold in a bowl / saucepan and mix with a hand mixer then it is ready to spread on the pizza, so do not cook etc., just cold everything.

  • 2 jars whole peeled tomatoes (good quality)
  • 3 tablespoons cold-pressed olive oil
  • 2 tsk torkad oregano
  • 1 tablespoons white / red wine vinegar
  • 1 garlic clove
  • ½ st red chili, chopped with or without seeds…choose yourself.
  • 1 teaspoon salt
  • 2 msk tomatpuré

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!

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.

Sous Vide Bearnaise Sauce

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to 500 g

360 g butter
80 g egg yolks (which is about 4-5 pieces )
2 g salt
30-50 g bearnaiseessens (depends on how strong it is, but approximately 3-4 tbsp)

fresh chopped tarragon, persilja och körvel.
a little cayenne pepper
salt & pepper

Add butter, yolks, salt and bernaise essence in a glass jar or a ziplock bag. You do not have to mix. Screw on the lid / squeeze air out of the bag.

Put the jar / bag of water bath in 58 degrees in 30-40 minutes.

Carefully pick up the jar / bag, do not shake it. Set it and let stand 1-2 minutes so that it layers in the jar. All pour the contents of the bag into a carafe belonging to your hand blender.

Set the hand blender down, let the hand blender stand for a while so that they are still layered in the jar / carafe.

Start the hand mixer and leave it at the bottom for approx 1 minute and then work your way up slowly. In total approximately 2 minutes mixing time.

Mix with fresh chopped spices and taste with cayenne pepper, salt & pepper.

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