{"id":2840,"date":"2021-12-09T14:45:50","date_gmt":"2021-12-09T14:45:50","guid":{"rendered":"https:\/\/kaptenmat.se\/?p=2840"},"modified":"2024-01-23T12:46:31","modified_gmt":"2024-01-23T12:46:31","slug":"julmat-pa-stekhall","status":"publish","type":"post","link":"https:\/\/kaptenmat.se\/en\/julmat-pa-stekhall\/","title":{"rendered":"Christmas food on the grill"},"content":{"rendered":"
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Christmas food on the griddle \u2013 No. 93<\/h2>\n
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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 \u2764\ufe0f?\u2603\ufe0f<\/span>
<\/div>\u2605 Meatballs with Angostura and cloves<\/span>
<\/div>\u2605 Mulled Glazed and Whiskey Flamb\u00e9 Ribs<\/span>
<\/div>\u2605 Elegant prince sausages<\/span>
<\/div>\u2605 Danish red cabbage<\/span>
<\/div>\u2605 Mulled Brussels sprouts<\/span>
<\/div>\u2605 Limoncello Toddy<\/span>
<\/div>Drinks in the program and links to the Swedish product page and Systembolaget<\/span>
<\/div>OCEAN CHRISTMAS BEER https:\/\/www.oceanbryggeriet.se\/olsorter<\/a><\/span>
<\/div><\/a>ANGOSTURA BITTER https:\/\/grapevine.se\/dryck\/angostura-aromatic-bitter\/<\/a><\/span>
<\/div><\/a>SEAGRAM'S WHISKEY https:\/\/grapevine.se\/dryck\/seagrams-vo-canadian-whisky\/<\/a><\/span><\/div>\n
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Servings <\/span>4<\/span> pers<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Captain Mat's Christmas meatballs<\/h4>
  • 500<\/span> gram<\/span> mixed mince<\/span><\/li>
  • 1 \u00bd<\/span> dl<\/span> cream<\/span><\/li>
  • \u00bd<\/span> dl<\/span> breadcrumbs<\/span><\/li>
  • 1<\/span> egg<\/span><\/li>
  • 1-2<\/span> tbsp<\/span> Scanian mustard<\/span><\/li>
  • 8<\/span> allspice<\/span><\/li>
  • 8<\/span> carnations<\/span><\/li>
  • 1<\/span> tbsp<\/span> Angostura Bitter<\/span> https:\/\/grapevine.se\/dryck\/angostura-aromatic-bitter\/<\/span><\/li>
  • Salt<\/span><\/li>
  • Black pepper<\/span><\/li><\/ul><\/div>

    Captain Mat's mulled wine<\/h4>
    • 1<\/span> tbsp<\/span> fresh ginger<\/span><\/li>
    • 1<\/span> tbsp<\/span> Sambal oelek<\/span><\/li>
    • 2<\/span> gaps<\/span> garlic<\/span><\/li>
    • 2<\/span> tbsp<\/span> rapeseed oil<\/span><\/li>
    • 1 \u00bd<\/span> tbsp<\/span> tomato puree<\/span><\/li>
    • 2 \u00bd<\/span> dl<\/span> non-alcoholic mulled wine (you drink the strong one yourself)<\/span><\/li>
    • \u00bd<\/span> dl<\/span> Gypsy<\/span> https:\/\/grapevine.se\/dryck\/barcelo-gran-anejo\/<\/span><\/li>
    • \u00bd<\/span> dl<\/span> syrup<\/span><\/li>
    • 1<\/span> cinnamon stick<\/span><\/li>
    • 5<\/span> cardamom seeds<\/span><\/li>
    • 5<\/span> allspice<\/span><\/li>
    • 5<\/span> carnations<\/span><\/li>
    • 1 <\/span> tbsp<\/span> Chinese soya<\/span><\/li><\/ul><\/div>

      Limoncello toddy<\/h4>
      • 6<\/span> cl<\/span> Limoncello<\/span><\/li>
      • 6-8<\/span> cl<\/span> boiling water<\/span><\/li>
      • 1<\/span> tbsp<\/span> honey<\/span><\/li>
      • 1<\/span> pouch<\/span> Lemon tea<\/span><\/li>
      • 1<\/span> disc<\/span> lemon<\/span><\/li>
      • 5<\/span> whole<\/span> carnations<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
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        Mulled wine<\/h4>
        • Peel and chop ginger and garlic. Fry in oil for one minute<\/span><\/div><\/li>
        • Add Sambal Oelek and tomato puree and fry for another minute<\/span><\/div><\/li>
        • Add the mulled wine, syrup, soy and the cinnamon stick.<\/span><\/div><\/li>
        • Grind the cardamom, allspice and cloves and pour in.<\/span><\/div><\/li>
        • Pour in rum and then simmer for 15 minutes.<\/span><\/div><\/li>
        • Remove the cinnamon stick and mix with a hand blender for a minute or so.<\/span><\/div><\/li>
        • Put the cinnamon stick back in the glaze. <\/span><\/div><\/li>
        • 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 flamb\u00e9 the ribs. Ready for serving<\/span><\/div><\/li>
        • Leave the remaining glaze to cool, pour into a jar with a lid and store in the refrigerator.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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          Video
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