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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 Toddy
Drinks in the program and links to the Swedish product page and Systembolaget
OCEAN CHRISTMAS BEER https://www.oceanbryggeriet.se/olsorter
ANGOSTURA BITTER https://grapevine.se/dryck/angostura-aromatic-bitter/
SEAGRAM'S WHISKEY https://grapevine.se/dryck/seagrams-vo-canadian-whisky/
Print the recipe Pin Recipe
Servings 4 pers

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.

Video