Spring lamb is classic and, alongside salmon, it is a truly traditional festive dish in May. In this week's episode, I fry fresh fine lamb chops on the stove, which I serve together with fresh accessories such as a mousse on Chèvre, a salsa of the finest cherry tomatoes and wedge potatoes with plenty of garlic and thyme.

I start by putting the wedged potatoes in the roasting pan. For best results, I first boiled it for 5 minutes and then cooled it down in cold water. Then it's just a matter of frying until it's golden brown and cooked through.

I cut open the coat in the meat so that it does not contract during frying. Then I massage olive oil into the meat and then salt and pepper.

Crumble a nice piece of Chèvre into the Crème Fraiche. Mash with a spoon or fork and add flake salt, black pepper and a little olive oil.

Prepare a tomato salsa on the griddle consisting of fresh cherry tomatoes, spring onions, garlic, balsamic vinegar, smoked olive oil, flake salt and black pepper. Saute on the hob while the meat rests.

What makes cooking on a griddle so superior is that after each component of the dish is ready, you just move it up to the edge and it's there in the heat before it's time to serve. Magically

Recipe for four people

• 4-8 lamb chops depending on size
• Potato wedges
• Garlic
• Thyme
• Pure butter
• Olive and rapeseed oil
• Salt and black pepper

Chevre mousse

• 200 g of Chèvre
• 2 dl Crème Fraiche
• 1 tablespoon olive oil
• Chopped chives
• Flaked salt and black pepper

Tomato salsa

• 300 g cherry tomatoes
• 2 spring onions
• 2 tbsp smoked olive oil
• 2 tablespoons balsamic vinegar
• Flake salt
• Black pepper

Butter-fried char with hollandaise sauce and trout roe served with fried asparagus and new potatoes is the fish dish No. 1 on the grill when the spring sun looks out in earnest.

In this week's episode, I show how easy it is to whip up a classic hollandaise sauce AND cook new potatoes on the griddle. But can it really be done, you might be wondering? Of course, all our frying pans differ in their design, but if the pan is reasonably deep, it works perfectly.

That char belongs to the most elegant genus of salmon fishermen is already confirmed when it is to be filleted as it is so elegant and perfect in its body compared to other fish.

Use the frying pan as a single large and easy-to-use water bath where you melt both the butter and whip up your own hollandaise sauce

Recipe for four people

• A whole char of about 1.2 kilos or four fillets
• New potatoes
• A bunch of green asparagus
• Fresh dill
• Lemon
• Pure butter
• Salt and black pepper

Hollandaise sauce

• 300 g butter (preferably unsalted)
• 2 egg yolks
• 2 tablespoons squeezed fresh lemon
• 1 tbsp water
• 1 tsp salt
• 0.5 krm cayenne pepper

Finally, time for a genuine Club Sandwich as it is served in all the world's luxury hotels, golf clubs, luxury cruisers, yacht clubs and other more exclusive food establishments with high self-esteem. The ingredients may not be so exclusive individually, but together and with the right handling, they create an unbeatable symphony of flavors that also feels so fresh and crispy that you almost lose your breath. Serve with an ice cold Miller or a glass of cool rosé wine for a "top notch" enjoyment in the spring sun ?+☀️+?=❤️

Prescription

Club Sandwich for four people

• 12 slices of large French fries
• 16 slices of bacon
• 500 g. chicken and preferably the thigh fillet, which is extra juicy
• 2 dl wheat flour to bread the chicken in
• 3 dl mayonnaise according to basic recipe plus extra 2 tbsp Dijon mustard
• 2 steak tomatoes
• 1 pot of salad
• 1 large red onion
• Salt and black pepper
• 8 wooden sticks

Accessories

• Lots of thinly sliced firm potatoes. Must be sliced on a mandolin
• Lots of thickly cut onion rings

Frying batter for onion rings

• 2 dl wheat flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 2 dl Vichy water or other highly carbonated water
• 1-2 beaten egg whites

Mayonnaise

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco

Easter is over and we can start enjoying spring more and more. In this week's episode, I tackle the British pub classic Fish and Chips. Or yes, it's not just in the pubs that it's served, but for most Brits it's as obvious to eat Fish and Chips as it is to us to eat tacos on Fridays. Below you will find recipes and inspiration pictures, but on Youtube you can see the entire video on how to proceed step-by-step.

Visit your local fish store and either buy a whole cod weighing a few kilos or buy ready-made fillets.

You whisk the batter together with wheat flour, baking powder, curry, salt and a couple of deciliters of cheap beer. Then add two beaten egg whites.

You simply whip up the mayonnaise from scratch and then add curry and Boston cucumber. Voilá and you have the world's best remoulade sauce.

Pea stew is as important as the fish if you ask an Englishman in the pub... Mash cooked peas and mix with finely chopped shallots, olive oil, freshly squeezed lemon, a little flake salt and black pepper.

Own fries that you have cut into sticks and pre-boiled for 5 minutes are NEVER wrong. Fry to perfect crunchiness.

For Fish and Chips, a cool, strong, dark, fruity and slightly sweeter beer feels like an obvious choice.

When should you cook your Fish and Chips? By the weekend maybe...

Prescription

The fish

• Cod or other white fish (or anything as long as it is FRESH)

Frying batter

• 2 dl wheat flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.5 tsp curry
• 2 dl beer (a cheap bootleg beer works fine)
• 1-2 beaten egg whites

Mayonnaise and Remoulade sauce

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco
• 1 teaspoon curry
• a generous tablespoon of Boston cucumber

Pea stump

• 250 grams of cooked green peas
• 10 fresh mint leaves
• 1 finely chopped shallot
• barely half a squeezed lemon
• 2 tbsp olive oil
• 0.5 tsp salt
• 1 cr black pepper

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Spring has come, and what could be better than gathering friends around the grill outside and offering something really good. In this week's episode, I offer Crispy chicken burgers with a hot mango dressing, pickled red onion, pickled apple and crispy iceberg lettuce.

Fresh Swedish chicken mince that you mix with chopped chili and garlic, the zest from a lemon and salt and freshly ground black pepper.

Stir together hot mango dressing in a snap. Take a few deciliters of Yoghurt (Turkish or Greek type) and mix in a generous teaspoon of Sambal Oelek, a couple of tablespoons of Mango Chutney and for even more strength and depth, sprinkle on some chili powder.

Dip your paws in water and form small flat burgers of 125g each. Then bread in the Japanese Panko breadcrumbs that can be bought at your grocery store.

Fry in plenty of oil until they become golden brown. Keep in mind that the internal temperature MUST be up to at least 72 degrees, but it doesn't matter if they get to 80 degrees. If you are not sure when they are ready, just use a stick thermometer.

Serve in toasted brioche bread for maximum enjoyment. Feel free to buy freshly baked from your local baker.

Pickled red onion in a classic 123 team is an obvious topping. This is best prepared the day before. How to do it: Peel, split and thinly slice some onions. Boil sugar, vinegar and water in a saucepan. Remove from the heat and place the onion in the pan. Leave to cool in the bowl. Turn occasionally. Pour into a jar and store in the fridge.

123 team

• 1 dl vinegar spirit 12%
• 2 dl sugar
• 3 dl water

When we're still on the detail level, all you have to do is put the finely shredded iceberg lettuce in ice-cold water and put it in the fridge for a few hours before serving. You get a completely different crispness in the salad that way.

Then all you have to do is assemble the creation and ring the bell. Happy Easter my friends.

PRESCRIPTION

Burgers

• 500g minced chicken
• 1 chili (size and strength to taste?)
• 2 cloves of garlic
• zest from a lemon
• 0.5 tsp salt
• 2 crm black pepper

Dressing

• 3 dl Yoghurt type Greek or. Turkish
• 1 large teaspoon of Sambal Oelek
• 2 tbsp Mango Chutney
• possibly chili powder, Cayenne, Habanero or similar
• 1 tsp salt

So that you don't miss any of the upcoming episodes or if you just want to enjoy the previous ones, go to YouTube right away. Subscribe for free and press the bell and I'll remind you when a new episode is out. See you on the tube!

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How many times have you sat in the pub and longed for a Bookmaker's toast to satisfy your hunger before midnight. Unfortunately, I have been disappointed too many times when the ingredients have not been up to par or the chef had a bad day or simply disregarded the guest's expectations. The tip is to choose a good hook over a bad jam or you go over to the sausage stand on the other side of the street and eat a flatbread roll. Then you continue to roll your hat into the wee hours...

Cooking the Bookmaker at home at the stove is both exciting and powerful. After all, we are talking about the king of all toasts and that commands a little respect. Follow my procedure in the video below and you will succeed to 100%. I promise!

The camerawoman is a tough camerawoman, you should know. She hardens in all weathers and temperatures. In the past year, we have filmed in temperatures from almost 35° degrees down to -15° degrees. Then add hail, snow, rain and storm and you understand the challenge.

Recipe Bookmaker's toast by Captain Mat. 4 people

• 500 grams of beef fillet
• 4 large slices of your favorite bread
• 3 dl Mayonnaise
• 2 tablespoons Dijon
• 1 tbsp Dijon Honey
• Romaine salad or leaf lettuce or your favorite bagged salad
• 1 nice horseradish
• 8 thick tomato slices
• 1 dl beef stock
• 4 egg yolks
• Salt and plenty of freshly ground black pepper
• Oil
• Butter

At great risk of sounding cliché, but this really is Swedish home cooking at its best. It is a relatively cheap dish, filling, easy to prepare and, above all, extremely tasty. What happens purely in terms of taste in the mouth is when the salty crispy pork meets the sweet and tangy onion sauce. That experience is so enjoyable that I almost dream about this fantastic home cooking at night. Serve with a cold Pripps blue.

Then being able to cook outside on a cold winter's day is unbeatable. Just think how nice it is to get rid of all the steak in the kitchen. There is one more dish that I prefer to avoid cooking inside and that is fried flounder with mashed potatoes.

I start by crisp-frying the rimmed side pork. So far it's super simple, but then we get to the sauce, which is a bit trickier, but follow my simple tips and you'll do just fine.

Start by frying the onion in oil. Here I want to expel the liquid and get rid of the raw onion taste. After approx. After 5-7 minutes, the onion has caramelized and is as sweet and tasty as we want it in the sauce. It is important not to brown the onion, but just saute it. Then you sprinkle wheat flour over it and work it into the onion. Then you add the milk while constantly whisking until the sauce thickens. Leave the sauce to simmer on the stove for a few minutes and then add salt and a few turns with the pepper mill. Also add some Chinese soya for a nice depth.

Since the griddle is like one big frying pan, a lot of liquid evaporates during cooking so you have to add more milk to the sauce until you find a good consistency. At the end, you can also gloss over the sauce with a dab of butter to lift and round off the flavor to another level.

Then it's done. Just to serve together with freshly boiled potatoes and a cold beer.

Recipe for fried pork with onion sauce on a griddle

• 800 grams of rimmed flank pork
• 4 onions
• 2 tbsp wheat flour
• 5-8 dl milk
• A few drops of Chinese soy
• Salt and pepper. White or black pepper doesn't matter, it's up to taste.
• Freshly grated nutmeg
• Butter. To finish off with at the end

After last week's Hungarian national dish Goulash, I top it here with the national dish of national dishes, namely an Indonesian Nasi goreng. At first glance, it may seem a bit simple with fried rice mixed with eggs, tofu and vegetables, but you should never underestimate a well-cooked Nasi goreng and especially not cooked outdoors on a grill on a cold January day.

The basis is always a good sambal consisting of shallots, garlic and chilies, which you grind together into a smooth and fine mixture. However, I realized that my mortar was far too small and flimsy. It's great for grinding spices, but in this case it didn't, which meant that my sambal didn't come together the way I wanted it to. It still turned out well in the end, but if you're a perfectionist, you are.

Lovely Asian long beans instead of peas made the dish even more "Asian" and exciting.

I shopped for the ingredients at my local "Chinese" store and found everything I needed. I was extra happy that I found a really nice Asian tofu that I diced into the nasi goreng. I must also recommend you invest a few tens in a pack of Ketjap manis which is an Asian sweet soy sauce. It together with a classic Chinese soya gives an incredible depth with its sweetness and saltiness. Of course, it can be used in other cooking as well so it will be used up. I promise

I added tofu because it is both tasty and healthy, but also to add another source of protein to my otherwise completely vegetarian Nasi goreng. Then I both stirred in three eggs and topped the dish with a fried egg.

Nasi goreng means fried rice and it must be stir-fried, which means that you have to constantly work with a large frying pan so that it does not get a burnt frying surface. The hob becomes like a single large wok and that is what makes this dish so practical to cook on the hob outdoors. If you want to get rid of fridge leftovers, this is an excellent opportunity to clean out. So go ahead with the stove from the garage and cook outside even though we are in the middle of winter.

Have a good day, all stovetop-lovers!

Indonesian Nasi goreng for 4 people

• Jasmine rice - preferably from the fridge left over from earlier
• 10 shallots - both as a fried topping and in sambal
• 1 whole Garlic
• Fresh chili (to taste and strength)
• A bunch of long beans
• A package of Tofu
• 8 Eggs (both stirred into the rice and fried on top when serving
• Ketjap manis (both when cooking and on the dining table)
• Chinese soy (both in cooking and on the dining table)
• Salt

The instructional video on YouTube. Remember to subscribe so you don't miss future episodes.

What's better than a warming goulash when winter tightens its grip on us lucky northerners. In this week's episode, I show you step-by-step how to cook a Hungarian goulash soup on a griddle. It might sound a little strange, but if you have a reasonably bowl-shaped frying pan, it's actually not that difficult. Sure, it's a bit fiddly with several steps, but if you only have time and warm long underwear, you'll fix it in no time.

If you really have plenty of time, you can buy a whole piece of prime rib and cut it into smaller cubes, but otherwise it works just as well with prime rib, I think. Here comes the recipe.

Hungarian goulash soup

• 1 kg. high rib sphere
• 2 yellow onions
• 6 cloves of garlic
• 0.5 dl of oil to fry in
• 1.5 tbsp paprika powder
• 1 tsp cumin
• 1 teaspoon chili powder
• 2 tablespoons marjoram
• 0.5 dl meat stock
• 1 lit. water (dilute with more water at the end to a good soup consistency)
• 1 bottle of Porter
• 1 can of whole tomatoes
• 6 potatoes
• 2 red peppers
• 2 fresh hot chilies
• Salt and freshly ground black pepper to taste

Gremolata

• 4 cloves of garlic
• 1 pot of parsley
• Grated peel from a lemon. (not the white, just the zest)

So that you don't miss any of the upcoming episodes or if you just want to enjoy the previous ones, go to YouTube right away. Subscribe for free and press the bell and I'll remind you when a new episode is out. See you on the tube!

Keep up the good work, all grill-lovers and outdoor cooks. A wonderful new year is ahead of us and we will cook many good dishes. I hope that you (just like me) get out the grill at least once a week and cook something good, even though we are in the coldest month of the year, but long underpants and a headlamp will go a long way when the cold bites your cheeks. Then the stove actually heats up a bit too.

Beautiful January

The first dish of the year will be a really, really good pasta that has everything you could want after all the expensive weekends. It is good, simple, useful and wallet-friendly. Also works perfectly for the lunch box, so take the opportunity to cook a large batch.

Pasta Arrabbiata is for me the crown jewel of Italian pasta cuisine. With its clean and mild flavors at the base and the heat that the chili brings to the tops, it couldn't get more Italian. With its few ingredients, it is relatively easy to prepare, but you still have to give it both time and love to blossom into the taste experience it deserves.

Here I suggest an absolutely perfect wine for the pasta. A bargain if you ask me.

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Pasta Arrabbiata

500 g

Any long pasta. Preferably bronze rolled so that it absorbs the sauce better.

6

cloves of coarsely chopped garlic

3

chilies (strength as desired)

6-8

twig tomatoes

2

anchovies

1.5 dl

Parmigiano-Reggiano

1

Fresh mozzarella of better quality

1 krm

freshly ground black pepper

Sea salt and olive oil

So that you don't miss any of the upcoming episodes or if you just want to enjoy the previous ones, go to YouTube right away. Subscribe for free and press the bell and I'll remind you when a new episode is coming. See you on the tube!

In his home port at Villa Capri, Captain Mat has docked with his ship. With a great love for food and drink, he cooks the best classic dishes on his grill and drinks good wines to go with it. Bon appetit!