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Wednesday, 25 October 2017

Recreating Swedish eats: A definitely not authentic Swedish Meatballs recipe

I loved Sweden...especially the food.


Coming back I obviously had to re-create this as soon as possible! The main difficulty was with the cloudberry sauce because I could not find cloudberries anywhere but I think I cracked a work-around by using slightly sour blackberries in a honey and balsamic sauce. Anyway give it a go and let me know what you think, I for one loved it!

First thing first is the meatballs. The authentic Swedish way is to use half pork and half beef. I combined mine with salt, pepper, finely chopped onion and egg before forming them into meatballs. It's also fine to use vegetarian meatballs which I've also done but just be aware that these are really salty so you will need to adjust the sauce...also they don't photograph as well so I've not got a photo of the end product haha. I personally think this was quite authentic but in the spirit of trying to offend anyone (what an impossible concept) I've called this a definitely-not-authentic recipe haha.


Cook the meatballs in a hot pan of oil, then remove them but keep all the pan juices.


Add a few splashes of worcestershire sauce, 1 tbsp of soy sauce (unless you're using vege meatballs in which case skip the soy), 1 tbsp of mustard, 1 tsp of chopped garlic and mix. Add 2 tbsp of sieved flour and mix well until smooth. Then make up 200 ml of beef stock and add it bit by bit making sure you add the same amount of double cream.






Add parsley (optional). Let the sauce bubble on a low heat until it darkens. Then add the meatballs and prep the sides.

To make the berry sauce; add the blackberries to 2tbsp and heat. It will bubble quite a bit so be careful because hot sugar is like 46593 degrees or something. Then add 2tbsp of balsalmic vinegar and cook until the berries break down.




Make the mash potatoes however you like. I leave my skins on which I know some people think is barbaric but I love it haha. Also optional is pickled cucumber; if you want to make this then slice cucumber thinly, add fresh dill (about a thumbful) and add 1tbsp of white vinegar until all the cucumber is coated. Leave for about 10 minutes as a minimum unless you have more more time.

Then assemble and enjoy,


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