The best from both the sea and the barn served on the same plate together with a lovely choron sauce and butter-fried vegetables. That's what I'm offering in this week's episode and which you too can benefit from offering at home in the garden this summer. Luxurious, fresh and a guaranteed wow experience that will make guests jump high and gasp for breath. Add to this a nice rosé and a lot of sun and the framing is complete. Buon appetito ??☀️?✈️
Here I tackle the very pleasant Tomahawk cutlet, which is immensely popular among grillers and grill lovers in both the USA and Australia as it is extremely tender and flavorful. Tomahawk is simply a large, tender piece of entrecote with a long bone left. The breed of the cow is Black Angus and she grazed grass in Australia before she ended up on the captain's grill. For that, I serve this summer's number 1 sauce for hot evenings out, namely a Café de Paris. Add butter-sauteed forest mushrooms and vegetables and you're in heaven.
If there is anywhere outside of Valencia where you should learn step by step how to cook the ultimate paella, it is at Per Morberg's home in scenic Vagnhärad. Check out this half-hour episode and you'll shine at your next party ??✈️ ⚓️
Roasted pork fillet with béarnaise sauce on a griddle is a really nice summer dish that is both elegant but also relatively easy to prepare.
For us stovetop lovers, the easiest way is not prioritized, but the tastiest and best. This means that we always try our best to really avoid buying FUSKBEA and ruining our fantastic meat dishes with it. No, it really is just as easy to cook beans outside on the grill as it is in the kitchen. Check out my video to see how easy it really is.
Start by cooking a reduction of really finely chopped shallots, red wine vinegar and white pepper. Then whisk it together on the griddle together with 3 egg yolks until you get a fine foam.
Then add melted butter (max. 60 degrees) while whisking. At first drop by drop but then a jet. This particular moment is the most difficult of all, because you have to consider that:
The griddle must not be too hot
The pan must not get too hot
The butter you add must not be too hot
Do not add the butter too quickly
If you're not careful, every miss can cause the sauce to crack. If this happens, boil some water (0.5 dl) in a saucepan and then add the cracked sauce while whisking vigorously and you have saved the situation. So you can always be completely calm without an increase in heart rate if the accident were to happen.
Salt and pepper the meat. Brown the meat all around in the middle of the stove and then put the fillet on its side so that it can finish on a lower heat. Remove the meat and let it rest when it reaches just over 60 degrees. Then it will rise further to 65 degrees to be perfect.
A warm potato salad with freshly boiled fresh potatoes, spring onions, sugar peas, radishes and pressed garlic is a godsend for summer parties.
Roasted pork fillet with béarnaise sauce and warm fresh potato salad
Cooking outdoors on a grill when the weather is at its best and the European Football Championship is underway is true happiness. Put fresh Swedish meat and vegetables on the grill and let your cooking skills really blossom because summer is here.
This week I fry slices of nice pork loin and make a warm potato salad with seasonal vegetables. It is served with a cold fresh sauce and fried lemon. Simple, tasty and football-friendly. See you at the stove
Satisfying and tasty
Start by mixing the cold sauce so that the spices can bloom until it is time to serve.
Let the meat rest at room temperature for an hour and then rub it in oil and salt and pepper.
Place the meat in a hot frying pan.
Chop and slice peppers, chilli, tomatoes and spring onions quite roughly.
Cut the lemons in half and fry in butter.
Squeeze in a few cloves of garlic and add smoked paprika powder, salt and pepper.
Mix in boiled new potatoes and let the meat finish before it's time to serve.
Pork loin with warm potato salad served with cold sauce and fried lemon
Welcome to the year's easiest cooking episode on a griddle as close as the white beans in a juicy tomato sauce. Despite its simplicity, I want to inspire you to light the grill already for breakfast with the family or as a filling brunch with friends this summer. Enjoy your meal! ???✈️ ⚓️❤️
Start by frying bacon and British sausages or German Nürnberger which was the closest I could find.Cut off the stem of the mushrooms and saute them for a while before pressing a couple of cloves of garlic over them towards the end for the best experience. Also fry fine branch tomatoes, which you sprinkle with flake salt towards the end.Fried eggs on an English breakfast aren't exactly high odds.Now to the "difficult" part. Brown tomato puree and then add spices and neutral white beans in layers.Dilute with water to the desired consistency and let it boil while you mix the breakfast drink.Here we talk about drink no. 1. If you want to make rock star status at your breakfast party, you of course mix in a sixth vodka for your best "Screwdriver" ever. However, I settled for extra Tabasco this morning…
Recipe – English breakfast
British sausages or German sausages of any kind
Bacon
Mushrooms
Twig tomatoes
Egg
Pure butter to fry in
White beans in rich tomato sauce
2 packages of neutral white beans in spades
1 large finely chopped yellow onion
50-200 grams of tomato puree according to taste
1 tablespoon of oregano
1 tbsp basil
1 tsp chilli flakes
Salt and black pepper
3 dl of water, but do not pour it all in from the beginning, but add according to taste
Serve with HP sauce and closer to heaven you can't get...?
Of course, you can nerd out as much as you want on the subject of the "Most perfect kebab roll", but here I show how simple and stripped down you can succeed with a really good roll at home on your grill. There are probably as many recipes as there are Turks, Greeks and Lebanese, but tape my recipe to the fridge door and you'll be king of the stove this summer. ?? ⚓️?✈️❤️
Start by mixing the kebab sauce so that the flavors settle. I make my kebab sauce with Turkish yogurt, mayonnaise, chili sauce, Harissa, garlic powder, black pepper, sugar and salt. Whisk together and then add water to find that perfect consistency. Add more Harissa until you are happy with the strength. Shop en nice piece of pork loin. Slice it very thinly. Brown the meat all over. Salt and pepper. Mortar together the cumin, thyme, oregano, smoked paprika powder and garlic powder. Sprinkle over the spices and work into the meat. Heat Libabröd on the stoveFill the bread with iceberg lettuce, cucumber, tomato, red onion, pepperoni, meat and sauceFold the roll and wrap in aluminum foil. Serve with a Greek holiday beer - Mythos.
Recipe - Kebab roll (4-6 rolls)
1 kg fresh pork loin in pieces
2 tsp cumin
2 tsp smoked paprika powder
2 tsp thyme
2 teaspoons of oregano
2 tsp garlic powder
2 teaspoons of salt
1 tsp black pepper
Iceberg lettuce
Cucumber
Tomato
Red onion
Oil to fry in
Goat bread
Kebab sauce
2 dl Turkish yogurt
1 dl mayonnaise
3 tablespoons chili sauce
1 tablespoon Harissa (or more depending on how strong you want the sauce)
1 tbsp garlic powder
1 teaspoon of sugar
1 tsp salt
Black pepper
Water
Taste and mix in more Harissa until you find just the right strength for the sauce
Smash burger on a griddle sounds irresistibly good to many, while some wonder what kind of strange American invention it is to "smash". Isn't it enough to just call it a hamburger now... ?
Let me explain why from now on you will always want to eat smash burger over other cooking methods in the future? Smashing the burger means you're pressing a high-rib, high-fat ball down into a dry, hot griddle. Keep the pressure for 10 seconds and release, whereupon the now thin mince has stuck and the frying is in full swing. Turn after approx. 2 minutes and fry for another minute. With this method and the right accessories such as cheddar cheese, caramelized onions and dijonnaise, you create such a juicy and tasty hamburger that you didn't think was possible to make at home. The range of hamburger restaurants pales in comparison. If, contrary to expectations, after watching my video, you are not convinced, you are welcome to my house and I will show you. Enjoy your meal ?
Caramelized onions take the longest so start with that.Dijonnaise in this case means a hand-beaten mayonnaise with an extra tablespoon of Dijon mustard at the endTop with your favorite ketchup with HP sauce and plenty of freshly ground black pepperScrape out of the roasting pan after the onion and bacon are done. Then dry with a paper towel so that the hob is completely dry.Press down a couple of high rib balls of 100 grams each. Use a baking paper between the bottom of the pan and the ball so that it releases nicely.Turn the burger after approx. 2 to 2.5 minutesWe're talking caramelized surface here!Add a slice of cheddar cheese. Pour some water into the stove and cover with a grill lid for 20 seconds so that the cheese melts nicely.Start by putting a tablespoon of Dijonnaise on the bottom of the toasted bread, on which you place the first puck.Top with your favorite ketchup and American hamburger mustard!Add the next meat puck, add two strips of bacon, top with caramelized onions, spread a tablespoon of Dijonnaise on the bread lid and press the burger together.This is how juicy the end result will be and guaranteed to be free of vegetables.
Recipe - Smash burger ORIGINAL (4×200 gram burgers)
800 g. prime rib meatballs
flake salt
black pepper
8 strips of bacon
8 slices Cheddar cheese
4 brioche bread
Dijonnaise
1 egg yolk
1 tsp Dijon mustard
2 teaspoons balsamic vinegar
2.5 dl rapeseed oil
1 tsp salt
0.5 krm black pepper
a few splashes of Tabasco
At the end, mix in another tablespoon of Dijon mustard and taste. Add if necessary additional acid, salt, etc.
Lamb and veggie skewers with chimichurri is definitely a dish to offer to rack up points on your invitation. Make two different skewers of lamb and vegetable mince but with the same basic ingredients where grated haloumi plays the main role. Then fry in plenty of butter and serve piping hot in a leaf of romaine lettuce topped with an authentic South American chimichurri. Feel free to serve as part of your summer buffet or as an entree with a double mojito as a party starter ??????
Start mixing your chimichurri so it can absorb until servingPrepare one batch with Scanian veggie mince and one with Gotland lamb minceMix the batter together and then form your skewersFry gently in pure butter and enjoy the aromasAn Australian shiraz for 89.- goes perfectly with it
Here comes the favorite dish No. 1 when the children get to decide on the birthday dinner. This luxurious pasta is as easy to prepare as it is delicious, and there will never be any leftovers. Forget that there will be lunch boxes for work, in other words...
Fresh Swedish beef fillet
Shred the beef fillet into finger-thick pieces. Plenty of salt and lots of black pepper
Brown around very, very lightly.Portobello mushrooms are preferred but fresh mushrooms also work greatFry the mushrooms in the meat juices and more butter.Saute a few cloves of garlic very lightly. Absolutely no color.Lots of cream and crème fraicheParmigiano-Reggiano. Perhaps the world's most famous cheese is a staple in the captain's kitchen. Mix in freshly cooked pasta. Preferably with a little pasta water so that it is easy to work with. Stabbing is a mortal sin.Creamy and delicious Serve on a large platter and place in the center of the table. Sprinkle with cheese and basil. A fairly unsuccessful sabering but it tasted good
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