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Christmas food on the griddle – No. 93
Welcome to a packed episode with Christmas food on the grill. I've tried to stay away from Christmas food in my films BUT I just have to bring you along when I cook it warm for the Christmas table. The camera woman says that this year we will scale down the Christmas table to only 12 dishes and I can say that I fought hard for my 5 hot dishes that are included in the film. So go ahead with the grill and cook Christmas food, all grill lovers ❤️?☃️★ Meatballs with Angostura and cloves★ Mulled Glazed and Whiskey Flambé Ribs★ Elegant prince sausages★ Danish red cabbage★ Mulled Brussels sprouts★ Limoncello ToddyDrinks in the program and links to the Swedish product page and SystembolagetOCEAN CHRISTMAS BEER https://www.oceanbryggeriet.se/olsorterANGOSTURA BITTER https://grapevine.se/dryck/angostura-aromatic-bitter/SEAGRAM'S WHISKEY https://grapevine.se/dryck/seagrams-vo-canadian-whisky/
Ingredients
Captain Mat's Christmas meatballs
- 500 gram mixed mince
- 1 ½ dl cream
- ½ dl breadcrumbs
- 1 egg
- 1-2 tbsp Scanian mustard
- 8 allspice
- 8 carnations
- 1 tbsp Angostura Bitter https://grapevine.se/dryck/angostura-aromatic-bitter/
- Salt
- Black pepper
Captain Mat's mulled wine
- 1 tbsp fresh ginger
- 1 tbsp Sambal oelek
- 2 gaps garlic
- 2 tbsp rapeseed oil
- 1 ½ tbsp tomato puree
- 2 ½ dl non-alcoholic mulled wine (you drink the strong one yourself)
- ½ dl Gypsy https://grapevine.se/dryck/barcelo-gran-anejo/
- ½ dl syrup
- 1 cinnamon stick
- 5 cardamom seeds
- 5 allspice
- 5 carnations
- 1 tbsp Chinese soya
Limoncello toddy
- 6 cl Limoncello
- 6-8 cl boiling water
- 1 tbsp honey
- 1 pouch Lemon tea
- 1 disc lemon
- 5 whole carnations
Instructions
Mulled wine
- Peel and chop ginger and garlic. Fry in oil for one minute
- Add Sambal Oelek and tomato puree and fry for another minute
- Add the mulled wine, syrup, soy and the cinnamon stick.
- Grind the cardamom, allspice and cloves and pour in.
- Pour in rum and then simmer for 15 minutes.
- Remove the cinnamon stick and mix with a hand blender for a minute or so.
- Put the cinnamon stick back in the glaze.
- Brown the precooked ribs in a frying pan and pour on as much glaze as you like. Let the liquid boil into the meat. When it quiets down, pour your favorite whiskey and flambé the ribs. Ready for serving
- Leave the remaining glaze to cool, pour into a jar with a lid and store in the refrigerator.
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