Archive for swedish food

Venison à la Nelson?

Posted in mushroom, potato, scandinavian, stew, vegetables, venison with tags , , , , , , , , , , , , , , , , , , , , , on October 30, 2015 by oskila

Already a new post? It never rains but it pours…

Venison again? Yes. The grocery store offered venison at a discount again, this time cuts best suited for boiling.

À la Nelson? Why? Well, it’s slightly complicated. There’s a classic Swedish dish, the name of which translates to ‘sailor’s beef’. It’s sliced beef, onions and potatoes, stewed in beer. The sailor connection is supposedly that it’s practical to cook everything in one pot on a ship and fresh water isn’t always readily available, hence beer. A bit of googling indicates that there’s an English (or Polish) version that adds mushrooms and trades beer for stock. It’s called Steak à la Nelson. Yes, after lord Nelson, of Trafalgar fame.

I bastardized my recipe further by not only using venison instead of beef, but also wine and stock instead of beer and adding mushrooms and parsnip.

Frying a chopped portabello mushroom.

Searing the meat for a more flavoursome stock.

Thinly sliced potatoes, onions, browned venison and parsnip in a pot, together with mushrooms, various herbs, black pepper, a hint of garlic and a few juniper berries.

Deglaced pan with wine, stock and bayleaf.

After simmering everything for 45-60 minutes it’s not the prettiest of sights, but it’s how it’s supposed to look.

Finished dish along with a dollop of crème fraîche and pickled Hokkaido pumpkin (Many slow-cooked meat dishes in Swedish cuisine are traditionally served with pickled beets. Pumpkin was the least sweet pickle I had in the house. And it’s halloween soon…)

My Big Fat Swedish Pancake

Posted in bacon, eggs, pancakes, scandinavian, vegetarian with tags , , , , , , , , , on April 8, 2013 by oskila

After a bit of surfing around I came to the conclusion that baking pancakes in the oven is a quite local Swedish/Finnish thing, with oven pancakes more often being served as a main dish and ‘normal’ pancakes for dessert. This only came up because we had one for dinner yesterday and I’d be interested to know whether similar dishes occur in other parts of the world. Also, since I’m given to understand that pancake batters are different in different places I’m going to include an actual list of ingredients, with measurements, which is pretty close to a first.

I’ve always been a bit skeptic about oven pancakes, probably because of the ones served in school cafeterias (commonly known as wrestling mats) but homemade ones are clearly much better (ooh, surprise…)

Oven pancake batter (serves 2-3)

600 ml milk

300 ml wheat flour

½ teaspoon of salt

3 eggs

A standard recipe contains just the above (and can also be used for pan-fried Swedish pancakes) but I have to be different of course, so I’d suggest adding a small amount of fat, like oil or butter, and half a teaspoon or so of baking soda.

Mix everything together thoroughly and pour into a greased baking tray or ample size dish. Bake for 20-30 minutes at 225 C. Serve with jam.

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This particular pancake has some bacon in it and is served with a sprinkle of leeks and blueberry jam. I would have wanted the leeks in the batter as well, but the oven pancake aficionado of the household vetoed that. You can put all kinds of stuff in the batter though. Carrots, apples or berries would probably be nice.

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