Swedish Beef Roast

http://www.recipesource.com/ethnic/europe/swedish/beef-roast1.html

Serves 6.

Ingredients:

1 T Butter
5 lb Beef chuck or rump roast
4 ea Anchovies, chopped (opt)
1 ea Onion, minced
2 t Salt
1 ea Bay leaf
15 ea Peppercorns
1 T Brown sugar
1 T Vinegar
1 T Whiskey
1 c Water

Method:

Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown well on all sides.

Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender.

Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream added makes a delicious gravy.)

Marinated Salmon (Gravlax)

http://www.foodfromsweden.com/page.aspx?pageid=75

Serves 10.

Ingredients:

1kg/2 ¼ lb salmon fillet
1dl/3oz caster (super-fine) sugar
½ dl/1 ½ oz salt
1½ tsp crushed white pepper corns
100g/4oz crushed dill stalks

Method:

Make sure that the salmon fillets have been frozen for at least 24 hours before marinating if you are buying fresh salmon fillets. Thaw the salmon fillets in the fridge. Remove scales and dry the fillets, but do not rinse them. Remove any bones with pliers.

Rub in dill, sugar, salt and pepper on the fillets and leave fillets, meat side on meat side, on a large dish in room temperature, until the sugar and salt have dissolved.

Put the plate with the fillets in the fridge and leave for 48 hours to marinate. Turn the fillets over from time to time.

Serve with mustard/dill sauce.

Jansson's Temptation (Janssons Frestelse)

http://www.foodfromsweden.com/page.aspx?pageid=95

Serves 4.

Ingredients:

2 large onions
7 anchovy fillets (n.b Swedish anchovy)
7 large potatoes (Desirée or King Edward)
150ml/5fl oz double cream
100ml/ 3fl oz milk (3% fat)
50g/2oz butter
2 tbsp natural breadcrumbs

Method:

Peel the potatoes and slice thinly into matchstick shapes. Peel and slice the onions thinly and soften in butter in a frying pan, until golden brown. Butter an oven-proof dish. Layer the sliced potatoes and anchovy fillets. Start and finish with the sliced potatoes. Pour over some of the anchovy brine and cover with the cream/milk liquid. Bake in a 200°C/400°F for approx 30 min. Sprinkle with breadcrumbs and shave some butter on top of the dish. Cook for another 20 min, until the potatoes are tender and the surface is nicely browned.

Roast Elk, apples filled with rowanjelly, chanterelle sauce and Hasselback potatoes

http://www.foodfromsweden.com/page.aspx?pageid=93

Serves 4.

Ingredients:

600g/1lb 6oz boneless elk (moose)
1 tbsp crushed juniper berries
1 tsp salt
1 tsp black pepper
600g/1lb 6oz large potatoes
50g/2oz butter
1 tbsp natural breadcrumbs
salt and pepper
2 apples
60g/2 ¼ oz rowan jelly
3dl/ ½ pint meat juice/bouillon
3dl/ ½ pint whipping cream
20g/scant 1oz butter
500g/1lb 2oz chanterelles
2 shallots
flour

Method:

Rub the meat with the crushed juniper berries, salt and black pepper. Insert a meat thermometer and roast in a 175° C/350° F oven until the centre of the meat has reached 60°C/140°F. Take out the meat and let it rest for a while.

Peel the potatoes. Slice thinly without cutting right through. They should stick together in the bottom. (Tip! Put the potato in wooden spoon when slicing) Sprinkle with the breadcrumbs and dot the butter over the potatoes. Cook in a 225°C/435°F for approx. 40 minutes.

Fry the chanterelles in some butter together with the chopped shallots. Sprinkle the flour over the mixture, pour over the cream and the meat juice/bouillon. Boil and simmer for a couple of minutes. Season with salt and pepper.

Quarter the apples and remove pips and stalks. Sautée the apples in some butter and put dots of rowan jelly over them.

Slice the roast and serve.

Reindeer fillet with potato dumplings, lingonberry ketchup and fried red onions

http://www.foodfromsweden.com/page.aspx?pageid=74

Serves 4.

Ingredients:

600g /1lb 6oz reindeer fillet
600g/1lb 6oz potatoes
1 egg
1½ dl/3oz plain white flour
1 tsp salt
100g/4oz slightly salted bacon, cut in stripes
3 red onions
1 tbsp allspice, whole
1tbsp parsley, finely chopped
1dl/3 ½ oz lingonberry preserve
2 tbsp clear honey
1 tbsp lemon juice
¼ fresh chilli pepper, soaked in water
150g/6oz butter

Method:

Peel and boil the potatoes, pour off the water and dry the potatoes thoroughly. Mash the potatoes and add flour, egg and salt. Mix into a dough.

Chop half of a red onion and fry in a frying pan together with the finely cut bacon, add the crushed allspice and the finely chopped parsley.

Clean and trim the reindeer fillet and brown the meat in an oven dish. Insert a meat thermometer with its point in the centre of the meat and roast in a 80° C/180° F oven until the inner temperature reaches 58° C/136° F. Allow the meat to rest before carving.

Roll out the potato dough and shape into a sausage. Cut in 12 pieces and make a hollow in the middle of each. Place the bacon mix equally into each piece of dough. Close up around the filling and shape into balls.

Bring lightly salted water to the boil, and cook the potato dumplings for 5-8 minutes, and pick them up when they rise to the surface.

Fry the remainder of the red onions in some butter.

Mix the lingonberry preserve with the soaked chilli pepper, lemon juice and clear honey.

Serve the carved meat with the potato dumplings and some melted butter and the sliced fried onions.