INSPIRATION
Tips for delicious dishes with my products
Here, my lovely customers, you have some inspiration if your imagination runs wild!
Together with talented Emelie (mostly her, of course), have prepared some good recipes for parties and everyday using our good stuff!
Am so grateful to both her and pôjka at Kontort for this nice page!
Because hopefully we can inspire just you with these wonderful tips!
Everything Good!
Pork loin/boneless Cutlet with rind
1 kg boneless cutlet with rind
3 msk salt
3 dl of water
Vegetables you like: for example 1 yellow onion, 1 red onion, 1 peeled carrot, 1 peeled parsnip, 1 small leek.
Some bay leaves
Fresh thyme
Cut a nice grid pattern in the rind with a sharp knife.
Heat a frying pan with the water and salt. Place the meat skin side down and boil the skin for about 30 minutes.
In the meantime, cut the vegetables into rough pieces and place them in the bottom of an ovenproof dish together with bay leaves and thyme. Place the meat on top with the rind facing up.
Roast the meat in the oven at 175 degrees for about 30 minutes. Then raise the temperature and cook at 220 degrees for about 10 minutes. Checks the internal temperature of the meat with a meat thermometer. 65 degrees is recommended. Then let the meat rest for 10 minutes before cutting it up.
It is good to make sauce with the sky that forms in the mold. Lift the vegetables and put them and the meat on a new plate. Strain the sky into a saucepan and then make a good cream sauce with the sky as a base.
Caesar salad in Emelie's style
2 heads of mixed lettuce, preferably in different colors
½ Cucumber
½ red onion
200 g Bread croutons
150 g finely grated Aged Swedish cheese. For example, Wrångebäck cheese or extra-aged Herrgård cheese.
2 dl Mayonnaise
½ dl capers Capers
3 cloves of garlic
Salt
Black pepper
8 slices of Bacon
400 g boneless cutlets in slices or pork fillet
Fresh thyme
Chive flowers if in season otherwise finely chopped fresh chives.
Light Caesar dressing
Mix 1 clove of garlic with mayonnaise, capers and 50 grams of finely grated cheese. Season with salt and pepper.
Fry the bacon on medium heat in a little cooking fat until it becomes crispy. Place it on paper towels to drain so it retains its crispness.
Pick apart the lettuce leaves and rinse in cold water. Divide if they are very large. Put in the fridge until you are going to put the salad up so that it stays lively and crunchy.
Dice cucumber.
Season the pork fillet or chops with salt and pepper all over. Heat a frying pan over high heat. Add natural oil to the pan and brown the meat to a nice surface all around. Lower the heat to medium and add a large dollop of butter, two cloves of garlic and fresh thyme. Scoop the meat with the butter using a spoon. And continue to brown it for a few minutes on each side. Fry to an internal temperature of 65 degrees. Let it rest for 10 minutes in foil before cutting it into slices. Reserve the herb butter that has formed in the pan.
Time to put the salad up:
Start by spreading out the lettuce leaves on a large plate. Then build on with cucumber, cutlet/pork fillet, a dollop of the dressing, onion in thin slices, heat the butter left over from the meat you fried and drizzle it over the salad, finally top with grated cheese, chopped herbs and edible flowers.
Quick everyday stew / 4 ports
Garlic or Chili pepper sausages 7 pcs/approx. 550g. Choose one of the varieties or mix.
½ yellow onion
1 clove of garlic
1 red pepper
1 yellow bell pepper
3 dl cream
shortening - oil or butter
Salt
1 tbsp dijon mustard
Black pepper
Parsley, chives, radishes
Finely chop the onion and garlic. Cut the peppers into rough pieces.
Cut the sausage into pieces and brown it in oil or butter in a large frying pan to a nice frying surface, lower the heat and add onion, paprika and garlic. Fry for a few minutes until the vegetables have softened slightly. Add cream, mustard, a little salt and black pepper. Cook for a few minutes and taste. Season more if necessary. Top with finely chopped parsley, chives and radishes.
Cook your favorite pasta or rice to serve.
Raggmunk 4 port
2 dl flour
4 dl milk
2 eggs
½ tsp salt
900 grams of potatoes
Start by mixing the flour with half of the milk and whip without lumps. Add the eggs, the rest of the milk and salt. Beat until smooth.
Peel the potatoes there and grate on the thin side of the grater. Mix the finely grated potatoes into the batter.
If you want, you can replace 200 grams of the potatoes with, for example, finely grated carrot, parsnip and turnip. If you want to play it up a bit, you can replace 100 grams with finely grated beetroot, which gives a lovely pink batter.
Fry the ragu donuts until golden in a mixture of butter and oil. They should preferably have time to get nicely crispy on the edge before you turn them over. Keep warm on a tray in the oven at 100 degrees while the rest are ready.
Stir-fried lingonberries
5 dl frozen lingonberries
1 dl sugar
Mix the frozen lingonberries with the sugar and thaw either in the fridge overnight or faster at room temperature. Stir a couple of times in the meantime so that the sugar dissolves. Take more or less sugar depending on your liking and taste.
Tip roast pork
Fry the pork in a mixture of butter and natural cooking oil. The butter provides great flavor and a frying surface, while the oil can handle higher temperatures and means that the fat does not burn so easily.
Heat a frying pan to a high but not the highest temperature and add a dollop of butter and oil. When the butter is golden brown and has stopped bubbling, it's time to add the pork slices.
Fry the pork at a fairly high temperature. If the temperature in the pan is too low, it is easy for liquid to boil off and the fine pork loses its juiciness.
It is better to fry the pork in several batches than to place tightly in the pan. After that, let it drain slightly on paper towels so that it retains its crispness. It is usually enough to add shortening to the first round.
If you are frying many portions, please start the oven at 100 degrees and place the fried pork and ragu donuts there while you prepare the rest.
If the fat that remains in the pan is not burnt when you are done, feel free to strain it, pour into a jar and store in the fridge. Goes well to fry other things in at other times, for example a slice of bread for Sunday breakfast.
