5 Mar 2006 08:25 pm
karohemd: (Chef)
I suck and didn't get anything done today, except three loads of laundry and another dinner.

This is a classic in our family, something already my nan used to make, then my mum made it and I now I make it, although with my personal twists to it.

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Frikadellen with roasted potatoes and swedes and steamed cabbage
For the Frikadellen:
480g of lamb mince (that's how big the pack was)
an old hard breadroll (or similar sized piece of baguette), soaked in water and squeezed dry
a small onion, 3+ cloves of garlic, finely chopped
2 whole eggs
salt, freshly ground pepper to taste

Put all the ingredients and seasoning in a bowl and mix with your hands, squelching the meat through your fingers, that's the best way of getting a uniform consistency.
With wet hands, form as many equal sized balls as the mix will make.
Get a large frying pan as hot as it will go, add (olive) oil and fry the balls, pressing them flat with your knuckles as you put them in (they should be about 2cm thick). When they have browned, flip them. Turn the heat down to medium-low and continue to fry, turning occasionally, about 10 minutes. They are done when firm to the touch.
This makes enough for two or three portions.

I simply seasoned the shredded cabbage with (coarse sea) salt and ground nutmeg and put it in the microwave for six minutes.

Cut potatoes and swedes (as many as you like or your roasting tin will hold) into chunks, season with (coarse sea) salt and toss with lots of olive oil and rosemary. Roast in a high oven until done.
karohemd: (Chef)
Scary box arrived today containing chard, green cabbage (scarily big head!), huge carrots that look more like turnips shape-wise, potatoes, swedes and onions.
I figured the chard would probably perish first so I cut out the white bits and chopped those finely and cut the green leaves into chunks.
In a saucepan with a generous amount of olive oil, I sauteed four  gloves of garlic, a small onion, a chunk of ginger and the chard whites (all finely chopped) until everything softened. Add a small cup of cream, season with salt and pepper and bubble for a bit. Stir in the chard leaves, turn the heat down, cover and let sit  for a few minutes. They really won't need long, just warm through and wilt a bit, you still want some bite.

I orignally wanted to make rice with this but had to realise I had run out so I made some mash with a couple of potatoes and one of the swedes.
It was lovely indeed and looked like this:

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I didn't have any parsley, otherwise I would have added some green to the mash.

(cross posted to [ profile] food_porn and [ profile] organic_boxers so apologies to those of you who see this three times)

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