MEAT

BY LINA DANI

Mexican Cowboy Soup

1 red chili pepper
2 cloves of garlic
1 yellow onion
1 red bell pepper
8 potatoes
500g minced beef
2 kabanozzy sausages
1 can kidney beens
100g frozen corn niblets
2 tbsp tomato pure
4 tbsp beef fond or 2 beef cube stocks
50ml chili sauce
1 bag taco seasoning
Fry chopped chili, garlic, onion, bell pepper and potatoes in butter in a large pot until golden. Add the minced meet and sausages and let it fry along for 5 minutes. then add the rest of the ingredients and let it become like a thick dough. Delute with 600ml water and let it simmer for 20 minutes. Add 300ml double cream, stir and serve with creme fraiche, tomato salsa and tortilla chips.

CAULIFLOWER CAKE,
STEAK ON A STICK
AND FETA CREAM

1 cauliflower head
1 veggie cube stock
2 eggs
100ml flour
2 crushed cloves of garlic
100ml finely shredded parmesan
S&P

Split the cauliflower into pieces and boil it soft in water along with the cube stock. Drain and let it steam off
Mash the cauliflower with the rest of the ingredients into a thick dough. Make puck shapes with floured hands.
Heat some canola oil in a frying pan on medium heat and fry the cauliflower pucks until golden, turning occasionally.

500g roast pork (skinkstek)
100ml canola oil
1tbsp soya sauce
2 crushed garlic cloves
1/2 red chopped chili
2 tbsp chili sauce
2tbsp BBQ sauce

Cut the pork into 2x2cm dices. Mix all the other ingredients together into a marinade and let the pork marinate for 1h. 
Distribute on skewers and BBQ for 5min, turning occasionally. Cover with tin foil and let it rest for 10min. 

150g feta cheese
50ml mayonnaise
50ml creme fraiche
1 crushed garlic clove
S&P

Mash the feta cheese smooth, add the other ingredients and let it rest for 30min. 

BBQ Ribs & Potatomash

2 kg thick spare ribs
5 liters(5000ml)
500ml salt, Yes you read it right!
100ml sugar

Let the water along with salt and sugar come to a boil in a large pot, then turn off the heat and let it cool down a bit.
Add the ribs in the pot, add a lid and set aside in a cool place for 2-3 days.
Drain all water and poor in fresh water just enough to cover the ribs. No more salt needed.

Add:
3 bay leaves
1 carrot , sliced
dry thyme
1 yellow onion, in big chunks
1 chili pepper, sliced
2 cloves garlic, sliced

In the pot and let it boil for 1,5 -2 hours. Turn off the heat and let it rest and cool in the pot for 1 more hour.
Drain and transfer to another dish,
Brush with:

GLAZE:

100ml canola oil
3 tbsp liquid honey
half a chili pepper
s&p
bbq sauce
soya sauce
2 cloves garlic

Mix all ingrediemts together and brush the ribs all around. You can now either bbq them for 10 minutes on high heat or fry in the oven on 250 Celsius for 15 minutes.
Serve with corn nibblets and potatomash (10 potatoes boiled with 4 cloves of garlic, stomped and diluted with
200ml of creme fraiche and 200ml milk that has been warmed up and spiced up
with S&P, nutmeg and a dash of chili powder. 

ELK TENDERLOIN WITH
CHANTERELLE GRAVY

600g tenderloin (your choice) we used elk but this dish goes well with beef, veal, pork or deer
5 cloves of crushed garlic
2tsp of grounded black pepper
1tsp chili flakes

Mix garlic, pepper and chili together, roll the cleaned meat in the spices then transfer to an ovenproof dish. 
Roast until 52C. Remove from the oven and cover with tin foil then let it rest for 10min before cutting
it into preferred sizes. 

Chanterelle Gravy:
300g fresh chanterelles
1 yellow onion
1 clove of garlic
S&P
Soya Sauce
1 veggie cube stock
100ml water
200ml cream
1tbsp flour

Clean and cut the chanterelles (if you´re using dried ones, let them soak in cognac, cream or water for 30min)
Fry the chanterelles in butter along with chopped yellow onion and chopped garlic. Season to taste, add cube
stock and some soya sauce. Sprinkle with flour and add the water, let it come together, add more water
if too thick. Let it boil for 3min, add the cream and some meat juice from the tenderloin. 
Serve with potato stomp (well boiled potatoes mixed with butter and S&P) and
canola oil fried carrots, flavoured with dried thyme, S&P and a dash
of sugar.

WIENERSCHNITZEL WITH
CREAMY SALAD

4 veal escalopes
2 eggs
flour
Panko bread crumbs
S&P

Clean and cut each escalope. Beat the meat almost broken with a meat hammer. Turn it in flour, then beaten eggs and finally lightly beaten panko bread crumbs. Fry in canola oil on medium heat, 2min on each side. Then transfer to an oven proof dish and gratinate in the oven on 225 C for 10min.

Creamy Salad:
1 small head of iceberg salad
3 carrots
1 cucumber
10 cherry tomatoes
100ml mayonnaise
50ml creme fraiche
4tbsp white balsamico
S&P
Chili powder

Cut the iceberg super thin! Peel and slice the carrots, slice the cucumber and divide the tomatoes into two. 
Mix mayo, balsamico and creme fraiche together, season to taste and mix with the vegetables. 

KEBAB BUNS, TZATZIKI
AND PITA BREAD WITH PICKLED SALAD

Kebab:
400g grounded beef
1 egg
1 chopped garlic clove
1/2 red chili pepper
1tsp the cumin
1tbsp olive oil
2tbsp chopped parsley
S&P
Paprika powder

Mix all ingredients together, make round buns then add them to skewers. BBQ them on medium to high heat, 5min turning occasionally.

Tzatziki: 
500ml greek yogurt
2 crushed garlic cloves
1 shredded cucumber
S&P

Squeeze out the water from the cucumber, mix with the remaining ingredients then let it rest in the fridge for 1h.

Pickled Salad:
1 sliced red onion
1tbsp red wine vinegar
3tbsp olive oil
1 red bell pepper
1 green bell pepper
10cm of cucumber
8 cherry tomatoes
100ml black olives (pitted)
S&P
100g feta cheese
Fresh thyme
Baby spinach

Mix the onion with vinegar and oil, let it rest for 5min. Add the remaining ingredients in small bites except the spinach. 
Distribute the spinach on a large pate then add the pickled salad. 
Serve with pita bread, and potato veggies. 

Left Over Christmas Ham
Goes BBQ Dinner

Christmas ham

BBQ Marinade:
50ml canola oil
2tbsp chili sauce
2tbsp smokey BBQ sauce
Paprika powder
S&P
1tbsp honey
1 chopped clove of garlic
1/2 chopped red chili

Combine the marinade and sprinkle it over the ham then let it rest in the fridge for 1h. 
Wrap the ham in tin foil, pour the marinade on top and transfer to an oven proof dish. 
Cook in 200C for 20min. 
Serve with root veggie gratin, steamed broccoli and Béarnaise sauce.

Root Veggie Gratin:
5 large potatoes
5 carrots
1 celeriac
1 turnip
1 yellow onion
1 clove garlic
200 ml milk
200 ml whipping cream
s&p

Cut the veggies in thin slices, chop the onion finely, crush the garlic.  Let the milk and cream come to a boil in a large pot and then add the veggies and season to taste. Let it boil on low heat for 10 minutes. Transfer into a oven proof dish, sprinkle some mature cheddar and fry in the oven for another 30 minutes in 225C.

Béarnaise Sauce:
1 shallot
Butter
3tbsp water
1tbsp crushed white pepper
3tbsp white wine vinegar
dry tarragon
Parsley
100g butter
500ml créme fraiche

Fry the chopped shallot in butter until soft on low heat. Add water, white pepper, white wine vinegar and dry tarragon. Reduce until 1tbsp liquid remains. Let it cool for a little and add 100g melted butter, stir and add parsley and créme fraiche. This is a cold sauce, but if you want it warm you can slowly heat it up but do not let it boil. Season to taste and add more tarragon and parsley if you wish. 


Hungarian Hot Pot

800g of fresh pork tenderloin
3 cabanozzy sausages
1 red chili
2 garlic cloves
1 can of pickled onions
2 cans of black pitted olives
2 red bell peppers
100ml of pickles
200ml water
300ml cream
Dried marjoram
S&P

Clean and cut the tenderloin into slices (about 1-2cm thick). Hammer it with your fist.
Fry in butter and sprinkle with salt for 1min on each side, then put aside. 
Slice the sausages and fry them with chopped garlic and chopped red chili. Put the meat back with the sausages and add the pickled onions, olives, chopped bell peppers and chopped pickles. Sprinkle with 2tbsp of flour and add the water. Let it zimmer for 3-5min, add the cream, season to taste with marjoram, S&P and add chili powder if you would like it spicier. Let it zimmer for another 10-15min on low heat. Serve with sticky rice and a fresh pickled salad. 

Fresh Pickled Salad:

1 red onion
4tbsp of red balsamic
4tbsp olive oil
S&P
1 red bell pepper
10 cherry tomatoes
1/2 ice berg head
10cm cucumber

Chop the onion finely, add the balsamic, olive oil and season to taste. Let it rest in room temperature for 10min. Add the chopped veggies in a size you prefer. 

Beauf Bourignon with Smooth Cheesy Mash

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700g prime rib
butter
2 yellow onions
1 carrot
500ml red wine
5white pepper corns
1 red chili pepper
3 cloves of garlic
2 bay leaves
150g bacon
200g champignons
10 small fry onions or 1 yellow onion
1 pot of fresh parsley
S&P

Cut the prime rib into large cubes, fry in butter and season to taste then along with trimmed and cut onion and carrot. Add the red wine, add the pepper corn, bay leaves, chili and garlic. Let it zimmer on low heat for 4h. Cut the bacon in small pieces, fry it along with the champignons and the onion, stir in the chopped parsley towards the end. This is a streusel for the meat. Drain the meat and save the sauce. Remove onion and carrot. Reduce the sauce until half, season to taste. Blank it off with 25g butter and add the meat back in.

Smooth cheesy mash

15 potatoes
3 cloves of garlic
200g sour cream
200g milk
50g butter
S&P
mature cheese

Peel the potatoes, boil in salted water with garlic cloves until smooth.  Press and stomp it, heat milk, sour cream and butter together. Add in the potatoes mash. Season to taste. Add shredded mature cheese.
To serve: Add the meat to the middle of the plate, sprinkle the bacon mix and serve the mash on the side. 

You can serve the BB with any kind of potatoes, on the pic it is overbaked potatoes, brushed with canola oil, and sprinkled with bread crumbs, S&P.

 

CERDO DE CASA DANI

1 pork tenderloin
5 garlic cloves

Make 10 small pockets in the tenderloin with the edge of your knife and add a slice of garlic in each. let the meat marinate for 4 hours, preferably over night in a cold place. BBQ for 10min turning occasionally. Then wrap the meat in tin foil and leave it for another 10min on the BBQ. Cut into good sized slices and serve with red wine sauce, steamed vegetables topped with garlic aioli. 

Marinade
100ml canola oil
2tbsp soya sauce
S&P
50ml BBQ sauce
1tbsp paprika powder
1 clove of crushed garlic

Red Wine Sauce
2tbsp butter
2tbsp flour
200ml red wine
1 veggie cube stock
200ml water
2tbsp veal/beef fond
1tbsp soya sauce

Fry butter with flour, dilute with wine, water, cube stock, fond and soya while whisking. Let it zimmer for 5min. Season to taste and blank it off with 25g butter. 

Vegetables
1 caulliflour head
2 broccolis
4 carrots

Cut into good sized bites, steam for 5min in salted water. 

Garlic Aioli
100ml creme fraiche
50ml mayonnaise
2 cloves of garlic
S&P
Chili flakes

Mix together and let it rest in the fridge for 30min. 

Additional: Potato veggies

CURRY WURST

  • 500g hot dogs, thick ones
  • Butter
  • 600ml curry ketchup
  • Corn nib lets, frozen
  • French fries or potato veggies

Cut the sausages, preferable thick hot dogs in slices. Fry them in butter in a frying pan, then add the ketchup and let it simmer for 5 minutes.
Serve with corn nib lets, the ones you get from the freezer and boils in salted water and French fries or potato veggies.

TACOS

  • 500g minced beef
  • Butter
  • 1 can crushed tomatoes
  • 1 yellow onion
  • 2 bags taco spice mix
  • Corn nib lets
  • Lettuce
  • Tomatoes
  • Cucumber
  • Red onion
  • Cheese
  • Sour cream
  • Guacamole
  • Taco shells
  • Tortillas
  • Taco chips

Fry the minced beef in butter with a chopped yellow onion and add the tomatoes, stir and season to taste, add the taco spice mix. Let it simmer for 10 minutes while you chop, shred andtrim all of the rest… Distribute on individualplates and serve with warm taco shells, chips and tortillas.

PUMPKIN AND BACON PIE

  • 400ml flour
  • 200g butter
  • 2 tbsp. cognac
  • 1 tsp. salt

Mix all together starting with flour and butter.  Press the dough into a dish with removable edges and let it rest in the fridge for 30 minutes.

  • 1 small butternut pumpkin
  • Olive oil
  • Sea salt
  • 5 eggs
  • 500ml crème fraiche
  • S & P
  • 1 yellow onion
  • chili powder
  • 250g bacon

Clean and cut the pumpkin meat into squares, Distribute on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast in the oven on 225 Celsius for 20 minutes. Cut the bacon in chunks, fry in a frying pan and drain on paper towel. Fry the chopped onion. Mix eggs, crème fraiche and season to taste. Add the pumpkin, onion, bacon in the pie dish and pour the egg bash over.  Bake in 200 Celsius for 30- 40 minutes, serve with a mixed salad.

STEAK WITH TARRAGON SAUCE

  • 800g rib eye steak in thick slices(Entrecote)
  • canola oil
  • S & P
  • Chili flakes
    Bea/tarragon sauce
  • 1 shallot
  • butter
  • 3 tbsp water
  • 1 tsp crushed white pepper
  • 3 tbsp white wine vinegar
  • dry tarragon
  • parsley
  • 100g butter
  • 500ml crème fraiche
     
  • Green beans
  • Broccoli

Rub the steaks with salt, pepper and chili flakes. Let it rest for 20 minutes in room temperature.  Meanwhile fry the chopped shallot in butter until soft on low heat. Add Water, white pepper, white wine vinegar, and dry tarragon.  Reduce until 1 tbsp liquid remains. Let it cool of a little and add 100g melted butter, stir and add parsley and crème fraiche. This is a cold sauce, but if you want it warm you can slowly warm it up but do not let it boil. Season to taste and add more tarragon and parsley if you whish.

Serve with lightly steamed green beans and broccoli. 

ZUCCHINI AND BACON QUICHE

CRUST

  • 400ml flour
  • 200g butter
  • 1 tsp. salt
  • 2tbsp cognac

FILLING

  • 1 zucchini
  • 200g bacon
  • 1 yellow onion
  • 1 clove garlic
  • half a red chili
  • 6 eggs
  • 300ml crème fraiche
  • 300ml whipping cream
  • s&p
  • chili powder
  • paprika powder

Mix flour with butter in a bowl, add salt and cognac. Press out the dough in a pie dish with removable edges. Let it rest in the fridge for 30 minutes. 
Fry the bacon in small bites and let it drain on a paper towel. Fry the zucchini in bites with onion, garlic and chili in butter until soft, add the bacon and distribute in the pie dish. Whisk the rest of the ingredients together and pour over the filling. Bake for 30-40 minutes in 200 Celsius. Serve with mixed salad and warm bread.

BBQ RIBS WITH CHILI GLACE

  • 2 kg thick spare ribs
  • 5 liters(5000ml)
  • 500ml salt, Yes you read it right!
  • 100ml sugar

Let the water along with salt and sugar come to a boil in a large pot, then turn off the heat and let it cool down a bit.
Add the ribs in the pot, add a lid and set aside in a cool place for 2-3 days.
Drain all water and poor in fresh water just enough to cover the ribs. No more salt needed.
Add:

  • 3 bay leaves
  • 1 carrot , sliced
  • dry thyme
  • 1 yellow onion, in big chunks
  • 1 chili pepper, sliced
  • 2 cloves garlic, sliced

In the pot and let it boil for 1,5 -2 hours. Turn off the heat and let it rest and cool in the pot for 1 more hour.  Transfer to another dish,
Brush with:

GLAZE

  • 100ml canola oil
  • 3 tbsp liquid honey
  • half a chili pepper
  • s&p
  • bbq sauce
  • soya sauce
  • 2 cloves garlic

Mix all ingrediemts together and brush the ribs all around. You can now either bbq them for 10 minutes on high heat or fry in the oven on 250 Celsius for 15 minutes.
Serve with baked potatoe, potatoe veggies, sweet potatoe fries or in a bun with lettuce. tomatoes and onions. And some garlic aioli.

ROAST BEEF AND ROOT VEGGIE GRATIN

  • 1,5 kilo topside beef
  • 2 medium onions
  • 2 carrots
  • 1 clove garlic
  • 1 small bunch fresh thyme
  • olive oil
  • sea salt
  • black pepper

The beef should be brought close to room temperature before you start to roast it so that it cooks more evenly. So, remove it from the refrigerator at least 1 hour before cooking.  Drizzle some olive oil and sprinkle all sides with salt and pepper. Add veggies cut in chunks, no need to peel them and the thyme. Distribute meat and veggies in a oven proof dish.
Preheat your oven to 125 Celsius.  Add a meat thermometer and let it reach 55 Celsius. Remove from the oven and cover with tin foil and let it rest for 20 minutes.
Serve with root veggie gratin and mixed salad.

ROOT VEGGIE GRATIN

  • 5 large potatoes
  • 5 carrots
  • 1 celeriac
  • 1 turnip
  • 1 yellow onion
  • 1 clove garlic
  • 200 ml milk
  • 200 ml whipping cream
  • s&p

Cut the veggies in thin slices, chop the onion finely, crush the garlic.  Let the milk and cream come to a boil in a large pot and then add the veggies and season to taste. Let it boil on low heat for 10 minutes. Transfer into a oven proof dish, sprinkle some mature cheddar and fry in the oven for another 30 minutes in 225 Celsius.

GARLIC STUFFED MINUTE STEAK

  • 500g minute steak (lövbiff)
  • 200g cream cheese with garlic
  • S&P
  • 50g herb flavored butter(mix butter with parsley, rosemary or chive)

VEGETABLES

  • 4 carrots
  • 4 parsnips
  • 8 potatoes
  • 2 yellow bell peppers
  • 50g herb flavored butter
  • S&P

Peel and cut carrots, parsnips and potatoes in same size bites, not to small. Distribute on a baking sheet and divide the herbed butter on top. Season to taste. Fry in 225 Celsius for 20 minutes. Stir after 10 minutes.

Add some cream cheese on each minute steak and fold together using a tooth pick to secure. Season to taste and fry in herbed butter in a frying pan for 2 minutes on each side.

Garnish with lots of parsley.

SPICEY PINEAPPLE SAUCE WITH RIBEYE STEAK

  • 500g canned pineapple slices or 1 small fresh pineapple
  • 1 tbsp canola oil
  • 1 tsp brown sugar
  • pinch salt
  • ½ red chilli
  • chili powder
  • 1 can coconut milk
  • dash of turmeric(gurkmeja)
  • 600g ribeye steak

Fry the pineapple chunks and chopped red chilli in oil in a fryingpan. Season with salt, sugar and turmeric. Add 1 can of coconut milk and let simmer for 5 minutes. Season to taste with more salt and chili powder.

Serve with ribeye steak, just brushed with olive oil and seasoned with salt and blackpepper. Bbq for 3 minutes on each side and let rest under tin foil for 5 minutes. And rice or a mixed salad.

GULASCH, MY WAY

  • 500g boneless beef cut in cubes
  • 4 yellow onions
  • 5 cloves of garlic
  • 4 carrots
  • ½ celery root
  • 2 red bell peppers
  • paprica powder
  • 1 tsp marjoram, dryed
  • 1 tsp cumin, grinded
  • 4 tbsp tomato paste
  • 1 can crushed tomatoes
  • soya sauce
  • S&P
  • A pinch sugar
  • 2 beef stock cubes
  • 100ml water

Fry meat cubes, chopped onions, chopped garlic, chopped celery root, sliced carrots, and sliced bell peppers in butter in a roasting dish. Add all other ingredients and season to taste, you will need a great deal of paprika powder…. Let it cook on low heat for 3 hours.  Serve with potatoe veggies, sour cream, jalapeños and warm white bread.

QUICHE LORRAINE

  • 150g butter
  • 250ml flour
  • 250ml whole wheat flour
  • ½tsp salt
  • 3tbsp ice cold water

filling

  • 150g gruyére cheese
  • 50g parmesan cheese
  • 3 scallions
  • 150g smoked ham (thin slices)
  • 100ml créme fraiche
  • 200ml milk
  • 4 eggs
  • S&P

Mix together the two flours along with the butter and salt until it forms a crumbling dough. Add the water and mix then let cool in the fridge for ca 30min. 
Heat the oven to 225°C. Take about 1/6 of the dough and form into a long, thin roll. Roll the remaining dough into a pie form. Put the roll over the edge and pinch together then pre bake in the oven for ca 10min. 
Cut out the Gruyére cheese into little squares then shred the parmesan. Halv the scallions and fry in 1tbsp of butter for ca 2min. Distribute cheese, scallions and ham in the pre baked pie crust. Whip together créme fraiche, milk, eggs and S&P then pour into the form and bake for ca 25min.

 

BACON PANCAKE

  • 800ml milk
  • 400ml flour
  • 3 eggs
  • 1tbsp salt

Mix together the eggs, salt, flour and half of the milk until smooth. Then add the rest of the milk. Let rest for 15min. 

  • 300g bacon
  • 25g butter

Heat the oven to 225°C. Cut the bacon into small pieces and distribute on a baking sheet with high edges, add the butter on top. Fry in the oven for 10min. Pour the pancake batch on top of the bacon and melted butter. Bake for 20min then serve with Lingonberries or apple sauce . 

 

ROULADES IN MUSTARD

  • 8 minute steaks
  • 8 slices of smoked ham
  • 150g cream cheese with horse radish
  • 4tbsp butter

Sauce

  • 200ml gravy + water
  • 2tbsp beef stock
  • 300ml whipping cream
  • 3tbsp dijon mustard
  • 2tbsp corn starch
  • 2tsp soya
  • 2tbsp finely chopped parsley
  • 1tbsp finely chopped thyme 

Place the minute steaks on a cutting board. Place the ham on top and spread cheese across. Roll up and secure with a tooth pick. Fry the roulades in half of the butter until they get a nice color. Dilute with some water and let cook with a lid for ca 30min. Strain the gravy, if needed and add water so that there`s about 200ml of liquid. Pour into a pan together with the gravy, cream and mustard. Let cook and thicken with some corn starch mixed with some water. Let it come to a boil then add soya and pepper, if needed, then stir in the herbs. Serve with mashed potatoes or rice.

PULLED PORK

  • 1kg loin of pork
  • 2 yellow onions
  • 4 cloves of garlic
  • 50ml chili sauce
  • 1tbsp chipotle salsa + tiger sauce
  • 1tbsp pork stock + BBQ sauce
  • S&P
  • 2tbsp dark sirup
  • 200ml coca cola

Preheat the oven to 175°C.
S&P the pork. 
Chop up the onion and the garlic and fry in a pan with some butter. 
Place the pork in a pot (that`s safe to place in the oven later on)
Mix together the chipotle salsa + tiger sauce + pork stock + BBQ sauce + dark sirup + 200ml coca cola and pour over the pork. Put the onions on top the pork then place a lid on the pot and put in the oven for 5h. 
After 1h, poke down the onion into the sauce and scoop over the pork. 
Put in a bunch of parsley. 

Serve either as a sandwich with salad and some aioli or together with potato veggies and aioli or with loaded baked potato(Week 6)

LAMB FILLET & POTATO-CARROT GRATIN

  • 800g loin of lamb

Marinade

  • 200ml canola oil
  • 4tbsp soya sauce
  • S&P
  • 3 cloves of garlic
  • 1 red chili pepper
  • fresh thyme
  • fresh rosemary

Marinade the lamb over night, grill it on high heat for 3min on each side. Let it rest for 10min under thin foil. 
 

Potato and Carrot gratin

  • 10 potatoes
  • 5 carrots
  • 1 yellow onion
  • 3 cloves of garlic
  • S&P
  • 200ml milk
  • 200ml whipping cream

Peel and cut the potatoes and carrots. Heat the milk and cream along with S&P. Add crushed garlic and slices of potatoes and carrots. Let it boil slowly, be careful so it won`t burn! For 10min. Transfer to an oven proof gratin dish and bake for 20min in 225°C.
Serve with baby carrots, wax beans and fried mushrooms. Or make a gravy with the mushrooms, this time i used chantarells cooked in cognac and cream.

CABBAGE PUDDING

  • 500g minced beef
  • 300g bacon
  • 1 small cabbage head
  • 1 yellow onion
  • fresh thyme
  • S&P
  • 2 tbsp. meat fund or ½ cube stock
  • 2 eggs
  • 2 tbsp. syrup
  • butter
  • 100ml whipping cream

Slice the cabbage very thin and chop the onion, fry in butter in a frying pan, until soft. Put aside. Then fry bacon, minced meat and onion, until golden. Season to taste and add fund, eggs and cream. Let it combine into smooth. Then layer a thick layer of cabbage and then a layer of meat, add fresh chopped thyme and then the rest of the cabbage. Bake in 175 Celsius for 30 minutes. Serve with lingonberries or cranberries.

TEXAS BBQ BURGER

  • 500g grounded beef preferable from prime rib (högrev)
  • 200g bacon
  • salt
  • blackpepper
  • paprika powder
  • bbq sauce
  • 2 eggs
  • ½ red chili
  • 2 cloves garlic

Cut the bacon in super small pieces, chop the chili and crush the garlic, mix everything together gently. Form into preferable sizes, quite thick. Let them rest in the fridge for 1 hour. Bbq on high heat for 3-4 minutes on each side, cover with tin foil and let rest for 5 minutes. Serve with home made buns and ranch dressing along with , lettuce, tomatoes, onion, cheddar cheese, bbq sauce, pickles…..

HOME MADE HAMBURGER BREAD

6 buns

  • 550ml flour
  • 50g dry yeast
  • 25g butter
  • 250ml milk
  • 1 tsp. salt
  • 1 egg

Mix flour, yeast and salt in a big bowl. Heat milk and butter together until 40 Celsius, a little bit warmer then finger temperature. Mix together with the dry ingredients and knead well for 10 minutes. Let rest for 45 minutes under a towel in a warm place . Roll 6 buns, distribute on grease proof paper on a baking sheet. Cover again with a towel and let rest for 45 minutes. Brush the buns with beaten eggs and bake for 10 minutes in 225 Celsius.

HOME MADE RANCH DRESSING

  • 100ml mayonnaise
  • 100ml butter milk, or sour cream(gräddfil)
  • 2 crushed cloves of garlic
  • S&P
  • cayenne powder

Mix all together end let it rest in the fridge for at least 1 hour.

LOADED BAKED POTATO

  • 6 large potatoes
  • 2 packs of bacon(300g)
  • 200 ml crème fraiche
  • 10cm leek
  • 100 ml cheese
  • 25g butter

Brush, pick the skin with a fork and bake your potatoes in the micro oven for 10 minutes on 750w, or until totally soft.

Meanwhile, fry the bacon, cut into small bits, let drip off on paper towel. Clean and cut the leek into thin slices. Shred the cheese finely, I prefer mature cheese, it gives more taste. Cube the butter in small cubes. Distribute all ingredients in there own bowl, so that you can load your own potato at the table.

To make this dish a fuller one you can serve it with bbq meat.

SWEDISH MEATBALLS THE AMERICAN WAY

  • Fresh tagliatelle
  • 4 broccoli's
  • 500 g meatballs
  • gravy
  • fresh parmesan
  • olive oil

GRAVY

  • 50 g butter
  • 3 tbsp. flour
  • 200ml water
  • soya sauce
  • s & p
  • chilli powder
  • paprica powder
  • meat fund or stock cube
  • 100 ml whipping cream

Melt butter in a sauce pan, add flour and dilute with water. Add soya sauce, and season to taste. Add the fund or stock cube. Last add the cream for fullness.

Boil the pasta accordingly, boil broccoli and fry the meatballs. Whisk the gravy together. Mix the pasta with the broccoli. Add the meatballs to the gravy and pour it over the pasta or serve it separately. Sprinkle it all with loads of fresh shredded parmesan and a drip of olive oil.

MINUTE STEAK SANDWICH

  • 500 g minute steak
  • 200 g fresh green beans
  • 4 carrots
  • lettuce
  • slices of your favourite bread
  • butter
  • herb mayonaise

HERB MAYONAISE

  • 200ml mayonaise
  • chopped fresh thyme
  • chopped fresh parsley
  • chopped fresh marjoram
  • s & p

Mix all together and let it rest in the fridge for 1 hour.

Fry the steaks really fast, one minute on each side, in butter in a frying pan. Then cover with tin foil and let it rest. Meanwhile fry the carrots in sticks and the green beans in the butter that's left from the steaks, season withdraw thyme and salt. Toast the bread, spread a little herb mayo on each slice and arrange on plates. Distribute lettuce, add the carrots, green beans and the steaks. Sprinkle fresh thyme on top. Serve with potato veggies or a salad and the rest of the herb mayo on the side.

CABANOZZY CASSAROLE

  • 1kg pork tenderloin
  • 3 cabanozzy sausages
  • 1 jar pickled silver onions
  • 2 jars black, pitted olives
  • 2 red bell peppers
  • 100ml pickled cucumber
  • 300ml whipping cream
  • marjoram
  • S&P

Trim the tenderloin and cut into slices. Pound each one slightly with the back of your hand. Cut the sausages in slices, fry them in a frying pan, and then put aside. Fry the tenderloins in the fat from the sausages. Season. Sprinkle a dash of flour, stir and then add pickled onions, olives, peppers, pickled cucumbers and the fried sausages. Add 100 ml water and let it come to a boil, simmer for 5 minutes. Add the whipping cream and season to taste!
Serve with rice and a nice salad.

WOK WITH CABBAGE AND SMOKED PORK

For 4 servings you will need:

  • 200g white cabbage
  • 1 red onion
  • 125g spring onion
  • 200g smoked pork (alternatively, smoked turkey)
  • 250g noodles
  • 1tsp freshly shredded ginger
  • 1tbsp dry sherry
  • 2tbsp soya sauce
  • ½tsp corn starch
  • 50g fresh bean sprouts
  • 100g sugar snaps
  • canola oil

Cut the cabbage in small pieces then peel and slice the red onion, spring onion and the pork/turkey. 
Fry the cabbage in the canola oil in a frying pan for 5min then distribute on a plate. 
Boil the noodles accordingly.
Mix ginger wine, soya sauce and corn starch in a bowl.
Fry the red onion, spring onion and pork/turkey in oil in a hot frying pan for 5min. 
Add the sauce and let come to a boil then let zimmer and add the cabbage and the noodles. 
Distribute back on a plate, garnish with bean sprouts and the sliced sugar snaps. 

RUMP STEAK WITH MEXICAN SPICES

For 4 - 6 servings you will need:

  • 400g canned beans (your choice)
  • 1 red chili pepper
  • 1 yellow onion
  • 3 cloves of garlic
  • 70g tomato paste
  • 4 tomatoes 
  • 100ml water
  • 2tbsp lime juice
  • 2tbsp sugar
  • 1tbsp dried marjoram 
  • 2tbsp paprika powder
  • 800g beef rump steak
  • 8 large flour tortillas
  • 1 iceberg lettuce head
  • 200g sour cream
  • 1 red onion
  • 100g fresh coriander

Heat oil in a large sauce pan. Cook onion and garlic and stir until softened. Add chili, tomato paste, chopped tomatoes, water, lemon juice and sugar and bring to a boil then remove from heat. Stir until smooth. Return the mix to a pan.
Add beans and zimmer for about 10min. Meanwhile combine marjoram, paprika powder and some oil in a large bowl. 
Add the beef, turn to coat in the mixture. Barbecue the meat, turning occasionally for 10min. Cover with tinfoil and let rest for 20min then slice thinly. Serve with warm tortilla breads with the chili beans, beef, lettuce, sour cream, red onion and coriander leaves. Wrap it if you wish or eat as a salad. 

CHILLI

For 4-6 servings you will need:

  • 500 g minced beef
  • 2 yellow onions
  • 2 cans white beens in tomato sauce
  • 1 can crushed tomatoes
  • 1 bag of taco seasoning
  • 2 crushed cloves of garlic
  • 1 can corn niblets
  • chili powder
  • S&P

Fry the minced meat in butter in a large pan. Add chopped onions and garlic and fry for another minute. Season with S & P, the taco mix and then add white beans and crushed tomatoes. Let it simmer for 5 minutes. Just before serving you add the corn niblets.

Then serve with tortilla bread, rice and a salad.

PORK CHOP CHIMICHURRI WITH CABBAGE & APPLE SALAD

For 4 servings you will need:

  • 4 large pork chops with bone

CHIMICHURRI

  • 3 cloves of garlic
  • 1 green chili, split and seeded
  • 1 pot parsley, picked
  • 1 pot coriander, picked
  • 1 pot oregano, picked
  • grated zest of 1 lemon
  • 100 ml olive oil
  • 3 tbsp white wine vinegar
  • S & P

Mix all dry ingredients in a mortar or mixer. Add olive oil and vinegar carefully. Season and let rest in room temperature for 1 hour. Marinate the pork chops in the chimichurri for 1 hour, then bbq them 4 minutes on each side, then let to rest under tin foil for 10 minutes.

CABBAGE AND APPLE SALAD

  • 200 ml greek yoghurt
  • 2 tbsp white wine vinegar
  • 1 pointed cabbage head, or 1/2 cabbage head
  • 2 red apples
  • 1 red onion
  • parsley
  • S & P

Mix the yoghurt with vinegar, S & P.
Shred the cabbage, apples and onion finely. 
Fold into the yoghurt mix and add chopped parsley.

Serve with warm pita bread.

JAMBALAYA

For 4-6 servings you will need:

  • 300ml rice,
  • 300ml water
  • 1 can of crushed tomatoes
  • 1 chopped red bell pepper
  • 10cm chopped leak
  • 2 crushed garlic cloves
  • 250g of chopped, fried bacon
  • 2 chopped, fried spicy sausages, ex. Kabanoze

Combine all the ingredients in a pot, season with S&P. Bring to a boil, cook for 20min on low heat. Stir occasionally and add more water if needed. Serve with warm bread and Greek yogurt. 

TACO QUICHE WITH A MIXED SALAD

For 6 servings you will need:

Dough

  • 200g butter
  • 400ml wheat flour 
  • 1tsp salt
  • 2tbsp cognac

Combine into a smooth dough. Line a pie dish, bottom and sides with the dough and let rest in the fridge for 1h.

Taco meat

  • 400g grounded beef
  • 1 bag of taco seasoning
  • 1 chopped yellow onion
  • 1 can chopped tomatoes 
  • S&P
  • butter 

Fry the onion in butter, put aside. Fry the grounded beef in butter, add seasoning then the onion, and the rest of the ingredients. 
Add the taco meat into the pie dish, smooth and flatten out with a spoon.

  • 5tbsp mayonnaise 
  • 200ml creme fraiche

Mix together and spread across the taco meat in the pie dish. 

  • 200ml shredded Emmentaler cheese

Sprinkle the cheese on top. Bake in the oven for 20min.
Serve with a fresh green salad, cherrie tomatoes, sliced avocado, red onion and corn niblets.