Smoky sausage with dill creamed potatoes (Isterband med dillstuvad potatis)

Isterband med dillstuvad potatis

It is time for another post on traditional Swedish food – husmanskost – and this time one of my father’s absolute favourites. Isterband is a smoky, slightly acidous and grainy sausage made of heart and tongue, originally from the Småland region. It is typically served with stewed potato and pickled beetroot, and to me it tastes of autumn like few other things – it belongs with the smell of burning leaves and crisp air. It is hearty, warm and packed with flavour.

Isterband ingredienser

You need:
– 1 pack of Isterband (this will be difficult to get a hold of outside of Sweden, but could probably be substituted with some other kind of large smoked sausage).
– One heap of fresh dill, chopped
– A few tablespoons of flour
– About 100 grams of butter
– A few decilitres of milk
– 1/5 kg of potatoes, a firm variety.
– Nutmeg
– Salt and white pepper to taste
– A jar of sliced pickled beetroots

Stuvning

Dill stewed potatoes is a mild, standard side to any smoky Swedish food, and very easy to make. It relies on the usual suspects for flavouring (dill and white pepper) together with the creaminess of milk and butter. Start by peeling, slicing and boiling the potatoes. Make the slices thick so that they don’t break in the water, and be careful not to overcook them. Start frying the sausages on a low heat in a wide pan (they should fry for about 25 minutes). Then make a bechamel base by melting the butter in the pan, and carefully whisking in flour until you have a thick paste.

Stuvning

Add milk slowly to the paste, to make a thick, creamy sauce. You can choose how voluptuous you like the sauce to be – if you want the supreme, extend it with cream or a bit of creme fraiche. If you’re feeling frugal, go with milk, which is the classic way of making it.

Stuvning

One you’ve reached a thick, smooth consistency, add salt and white pepper (you can be rather generous). Add the chopped dill and some nutmeg, then pour the sauce over the potatoes. Take the sausages off the pan and serve immidiately. The heavy smokiness of the sausages is rather dominant, and the potatoes are there to provide a smooth, mild balance. By serving this with pickled beetroot you also get a sweet contrast to the rest. It’s a well-balanced, autumnal and most warming meal.

Stuvad potatis


Swedish roast chicken with pressed cucumber salad (kyckling på Djurrödsvis med pressgurka)

Swedish roast chicken

This is my great grandmother Rut’s recipe, and perhaps my favourite recipe of all time. My grandmother, who would make this on Sundays, was born in a small unpronounceable village called Djurröd in Skåne. Only 84 people live in Djurröd. The centre of Djurröd looks like this, and perhaps the desolate nature of Djurröd explains why my family still eats chicken with plums and apples when other Swedes save it for medieval themed-feasts. But who cares – the sauce accompanying this chicken is superbly savoury, creamy and sweet, and the cucumber pickle goes beautifully with it.

Apples and prunes

You need:

  • 1 whole chicken
  • 1 apple
  • 12 prunes
  • Chicken stock cube
  • 2 dl cream
  • Flour
  • 50 grams butter
  • Chinese soy
  • Sugar, salt and white pepper to taste
  • Boiled potatoes, to serve

Start by cleaning and preparing the chicken. Untangle the wings if they’ve been tucked into the back, cut off unnecessary fatty bits (by the neck and back), and remove any leftovers of feathers. Cut the chicken in half through the filets with a sharp knife, and rub it all over with the salt and white pepper. It’s handy to keep it in a mix on the table as you prepare the chicken.

Trimming chicken

Trimming chicken

Cutting whole chicken Rubbing chicken

 

 

 

 

 

 

 

 

 

 

 

 

When you’re done preparing the chicken, melt the butter and some tablespoons of oil in an oven-safe pan on the stove (it’s good if it has a lid, and can be put into to over, but you can also start in a frying pan and move the chicken to an over-proof form later). Add the chicken to the pan, and let it fry gently for about five minutes on each side. Brush it with chinese soy whilst it’s frying. Then add three decilitres of water, one cube of chicken stock, and put it into the oven on 200 degrees. In the meantime, peel the potatoes and let them rest in cold water. Start making the cucumber salad (recipe further below).

Chicken with stock

After about 30 minutes, take out the pan, prick the chicken and pour the juices from the pan all over it (make sure the filets face upwards). Add the prunes and apples to the pan, and put it back into the oven. Try to push the apples and prunes towards the bottom of the pan, or below the chicken. After another 15 minutes, take it out again to again douse it in juice. Put the pan back into the oven, this time without the lid on. After about another ten minutes, the chicken should be done and ready to take out. Watch the chicken carefully if it’s smaller, as the cooking time may range from 40 minutes to over one hour depending on size.

Chicken with apples and prunes

Remove the chicken from the pan, leaving the juices inside. Let the chicken rest by the side as your prepare the sauce, keeping it somewhere where it keeps its heat. Also remove the potatoes and the prunes and put somewhere else ( they’re not pretty, but you can serve them as condiments to the chicken later on). Sift the leftover juices if you prefer the sauce thin (I never minded random bits of chicken in it), and then carefully scoop out excess fat with a slotted spoon, holding the pan at an angle. Mix in some flour with a whisk, as well as sugar, and let it come to the boil and thicken. Then add two deciliters cream (or to taste, depends on how strong you want the sauce), and spice is more with salt, white pepper and soy according to taste. Remember that the sauce should be a little bit to strong in flavour on the tongue on its own, as it needs to liven up both the chicken and the potatoes. Serve the newly boiled potatoes with the pickled cucumber, chicken pieces and sauce right away.

Pressgurka is a classic component of Swedish traditional food (husmanskost) and can be served alongside most dishes where lingonberry jam would also feel at home. It is sweet and tangy, and contrasts perfectly to salty Swedish dishes such as roast chicken, fried herring, or even meatballs. You need:

  • Half a cucumber
  • 1 dl water
  • 1 tablespoon ättika. Ättika is a form of Swedish vinegar, you’ll be able to get it at any Nordic shop. I haven’t tried making pressgurka with other kinds of vinegar, but perhaps that would work too. The proportions would have to be different, though: ättika is 24% acetic acid, and is therefore very strong and inedible to use just as it is; malt vinegar is typically 3% acetic acid, balsamic vinegar about 6%.
  • Salt and white pepper to taste
  • A small bunch curled leaf parsley (flat leaf is also fine, as the taste different isn’t huge: however the curled leaf smells more like fennel and dill to me, which is closer to the Nordic cooking tradition).

Making pressgurka is very easy. Slice the cucumber with a cheese-slicer, and squeeze it gently with your hands for about one minute. Mix together the ättika, water, salt, white pepper, and parsley, and put in the fridge for at least one hour. Serve alongside the chicken.


Ode to a beautiful, messy herring sandwich

Fjällgårdens matjessill

This is a rather short post, just a little shout-out to the best herring sandwich I ever had (I wrote about this Swedish delicacy and how to make it at home a while back). Two weeks ago I had the pleasure of attending my cousin’s wedding in the Swedish mountains, at Hotel Fjällgården in Åre, close to the border of Norway. The scenery is, as might be expected, breathtaking, but being an utter food-pig this sandwich was the star of my weekend. (Apart from the beautiful bride, of course).

Summer ski slope

This sandwich was more voluptuous than a normal matjessillmacka, as it was much bigger and, frankly a bit excessive. It had all the key building blocs: delicious matjes herring (the best kind, in my humble opinion), Swedish soured cream (gräddfil), red onion, chives, potato, warm sweet dark bread and boiled eggs. In addition, it was sprinkled with small bits of beetroot and capers, which sharpened the salty-sweet scale. But the magic ingredient was clarified butter, which was doused (very generously) on top and gave it a sweet, even caramelised flavour. Hardly healthy, of course, but ridiculously delicious. Not that one passes by Åre every other day, but if you do, make sure to take a trip up the ski slope to Fjällgården, for this sandwich is absolutely worth the hike.


Västerbottenpaj (Swedish cheese quiche)

Västerbottenpaj

Unfortunately, Sweden isn’t really a cheese country. Moving to the UK altered my relationship with Swedish cheese for good, as I realised that even the English do it much, much better than us. Rather predictably, this alienation has only increased since I moved to cheese-loving Belgium. However, there is one exception to the Swedish cheese rule: Västerbottensost. It’s about the only internationally famous Swedish cheese aside from mesost (a sweet, caramel-tasting soft cheese from the north. I refrain from comment). Västerbottensost is skinny for a cheese, and quite salty. Friends who ate it this weekend likened it to parmesan, but nuttier. And it melts and browns beautifully in a very rich quiche (Västerbottenpaj). I was lucky to have two Swedish friends visiting this weekend to help out making one.

quiche base

You need:

  • 300 grams Västerbottensost (one piece is normally about 400 g). It’s an expensive cheese, as supply is limited. Needless to say, they don’t stock it in IKEA, but you should be able to find it in any Nordic food shop.
  • 100 grams butter
  • Slightly less than 2 dl flour
  • 2 eggs
  • 2 dl cream
  • salt an pepper to taste

Start by chopping the butter, mixing it in with the flour. Once a dough is formed, add two tablespoons of cold water and form to a ball. Put the ball in the middle of round cake-tin, and push it out towards the corners until it covers the entire tin. Prick it all over with a fork, and pre-cook it in the oven for 10 minutes at 200 degrees.

Swedish girls and cheese!

Patricia and Sandy cooking Västerbottenpaj.

Grate all the cheese and mix it with the eggs, cream and salt, together with some black pepper. Once the quiche base has been in the over for 10 minutes, take it out, and carefully pour the cheese mix into it. Put it back into the oven for another 30 minutes (keep a close eye on the it, but don’t panic it if the cheese goes a bit brown: it’s meant to look rather dark when it’s done). Let cool for a while before you serve it, because it’s best served lukewarm (or lagom warm for this sort of quiche – lukewarm sounds a bit meh). It’s very rich, so it is best accompanied by some other dishes too.  Enjoy!

Västerbottenpaj


Fried potato cakes with caviar (Rösti med kaviar)

Rösti

Working full-time leaves far too little time left over to cook. In my utopia we’d all be working three hours a day, followed by two hours food shopping at a cheaper version of Borough market, before cooking all afternoon and eating all evening. But before that’s been turned into a workable economic model, we have to make do with simpler things, like Swedish rösti with caviar. Quite a light supper, it’s a perfect snack before going out (don’t worry, that kebab in the wee hours of the morning will keep you from starving).

Making rösti is very easy, and you can take it quite far from its humble origins if you top it with fresh Swedish ingredients like gräddfil (sour cream), dill, spring onion and caviar. What with IKEA’s food empire being spread all over the world, you can buy Swedish caviar very cheaply. This isn’t fancy caviar in any sense (it comes from the herring), but it’s still salty and delicious.

You need:

  • 1 tub of sour cream (creme fraiche also cuts it, but best of all would be gräddfil)
  • Fresh dill, finely chopped
  • Fresh spring onion or chives, chopped
  • 1 onion, finely chopped
  • 6 large potatoes, grated
  • 1 egg
  • A selection of caviar glasses – theses are about €1.50 in IKEA. They only have red, black and vegan caviar, so if you want nicer stuff find a Swedish shop where they will have Stenbitsrom or Kalixlöjrom.

Caviar

Start by chopping and frying half of the onion on a low heat. Peel and grate the potatoes, and mix in the onion. Also add half of the dill, the egg and salt to taste. Form the mix into flat rounds, about half a centimeter thick, and carefully place in a non-stick pan, on a medium heat with plenty of oil and butter (a mix makes for the best flavour – it’s not meant to be a health meal). Flatten the cakes with a spatula once they are in the pan, as that makes them stick together better. Let them fry about 4 minutes on each side, until they are golden. Carefully lift them out of the pan onto kitchen roll, and keep frying these until you’ve used up all of the mix.

Rösti ingredients

An easy way of eating them is to just place all the condiments on the table and let everyone make their own caviar creation. However, if you want it a bit nicer, place two rösti on each plate, add some of the chopped onion, a generous dollop of creme fraiche, the caviar of your choice, and top with chives, dill and spring onion. Serve with cold, light beer, and vodka if you are going out.


Classic Swedish herring sandwich (sillamacka på kavring)

As any Swedophile will know, herring beats meatballs for the title of the quintessential Swedish dish. This recipe (if it can even be called that) is a Swedish classic, perhaps the ultimate herring sandwich. There’s a wide selection of spiced herrings in the land of frost and darkness: onion, mustard, tomato, curry, dill, crayfish, garlic… the list goes on. But the simple matjessill is my favourite. It’s both salty and sweet, spiced with cinnamon, sandalwood and allspice, and sometimes I get cravings for it which knows no boundaries. Every time I go to Scandinavian kitchen in Oxford circus I come home with several tins of the stuff, and then I try re-create this sandwich with English sour cream, imported Swedish bread, red onion and chives. Having served it to several people in London, I’m convinced you don’t need to be Swedish to appreciate the complex fresh flavours of this dish. It makes for an excellent starter in the summer. Or in the winter for that matter, it is always delicious.

For the sandwich you need:

  • 1 tin of matjessill (can be bought at IKEA or Scandinavian shops around the UK)
  • Sourcream (all the better if you can get a hold of gräddfil which is the Swedish variant)
  • Red onion, finely chopped
  • Chives, finely chopped
  • 1 slice of dark sweet Swedish bread, kavring. This can be substituted with any sweet, dark rye you can find at Nordic bakery shops or anywhere else for that matter. In desperate times any darkish bread can do (in the picture below I used a walnut rye bread). Just make sure it’s not toast, we’re not dealing with shrimps or crayfish here!
  • Bolied sliced new potatoes, cold (optional)
  • Sliced hard boiled egg, cold (optional)
  • Dark Swedish caviar (optional). This sounds posh but it’s just lumpfish roe. It has a delicate salty flavour to it and looks nice.

Another sillamacka, with light walnut bread and some dark caviar.

The making of this sandwich is very simple. For the base of the sandwich, you need a slice of kavring bread. This is hard to get a hold of outside of Sweden, so you can substitue with with a sweet rye kind, or make your own*. If you want to add potato or egg to make it more filling, you add them first. Spread some red onion on top of these as well as on the plate. Then add a generous dollop of sourcream on top of this, and add three juicy pieces of matjessill on top. Scatter generously with chopped chives.

* Making traditional kavring at home takes two days and lots of Swedish ingredients. I found an alternative which I refer to as fake kavring:


Good thing is it only takes one hour to prepare and bake! You need:

  • 1 oven-proof pan for bread loaves
  • Butter and bread crumbs to make it non-stick
  • 3 deciliters sour cream
  • 1 1/2 deciliters dark sirup
  • 1/2 deciliters water
  • 2 deciliters plain flour
  • 1/2 teaspoon salt
  • 4 deciliters sifted rye flour
  • 1 tablespoon bicarbonate
  • 1 tablespoon lingonberry jam

Butter and bread the pan for the oven. Put your oven to 180 degrees. Mix all the dry ingredients together and then add the sour cream, sirup, water and lingonberry. Pour into the pan up to 2/3 for a high loaf. Put in at the bottom of the oven for 1 hour until it is a dark golden brown. Let rest and then slice up thinly.


Ugnsbakad falukorv (roasted falu sausage)

This dish is probably as far away as you can get from the New Nordic cuisine and the ideals of Rene Redzepi. But its loved all over Sweden, and despite the fact that it probably consists more of fat than meat and comes pre-cooked, roast falukov is really delicious. It comes from the arch-Swedish region Dalarna, and is spiced with onion, white pepper, ginger and nutmeg. In order for it to be called falukorv the meat content has to be over 40% (which, lets face it, hardly sounds a quality-stamp) and inside there can be a mix of beef, pork and veal, so you might not want to look too closely on the ingredient list. It was invented by copper miners trying to make German Lyoner sausages in the 17th century, looks like a giant Frankfurter, and tastes somewhat similar. It is often eaten raw (by impatient children), or grilled over fire in the forest, or fried in slices and eaten with stewed macaronis. Always with ketchup. But my favourite is the oven-baked kind, which is far superior to the other ones (although grilling sausage over fire has its own dimension which is hard to beat). For this you need:

  • 1/2 Falu sausage (can be bought frozen at IKEA, or at Scandinavian kitchen close to Oxford Circus tube)
  • 1 large apple, de-seeded and sliced thinly
  • 1 onion, sliced thinly
  • Ketchup
  • Mustard
  • Grated cheese (cheddar is actually really nice for this, even if it’s not a Swedish cheese)
  • Potatoes for mashing (adding butter and milk, however you prefer your mash)
  • Nutmeg

You bake the whole (or half, in this case) sausage by slicing it (about 1 cm between each cut) and stuffing it with thinly sliced apple and onion, finishing with a layer of ketchup, mustard and cheese. Whatever apple and onion you can’t fit into the sausage you leave next to it in the pan. You can also add some extra veggies to bake with it, but key is onion and apple which melt together during cooking, creating a sweet puree at the bottom mixing with the juices from the sausage.


When done stuffing, bake it in the oven for about 40-50 minutes on 230 degrees. In the meantime, make your potatoes and mash them with butter and milk. It is important to spice the mash with a light dusting of nutmeg, because this is crucial in marrying the mash to the sausage. Serve together with the leftovers from the apple and onion (which you roast alongside the sausage in the pan). Delicious.