Swedish rapseed pork loin from Hallagård stuffed with plums, a croquette with pork cheek and smoked reindeer heart, baked beets, black crisp, plum gravy and parsley root purée gratin with Svecia cheese
1 kilo boned pork loin of Swedish rapseed pork
125 gram minced pork
8 prunes (60 grams)
1 teaspoon lemon zest
2 teaspoons fresh thyme
Preheat oven to 175°. Trim the pork loin.
Mix the minced pork with peeled shallot and prunes. Then blend in the chopped thyme and lemon zest. Add salt and pepper.
Stick a fillet knife lengthwise through the middle of the pork loin to make a hole. Fill the opening with the minced pork mixture. Season the pork with salt and pepper and then roast it in the oven in an oven proof dish until inner temperature reaches 65 degrees. Leave for 10 minutes before cutting into thick slices. Serve with croquette, plum gravy and some rosted vegetables.
600 grams floury potatoes, peeled
75 grams smoked ham
40 grams shredded mature cheese
2 teaspoons rapeseed oil
1 teaspoon lemon zest
1/2 decilitre wheat flour
3 decilitres panko bread crumbs
For deep frying:
Boil the potato in lightly salted water for about 15 minutes. Steam off and crush with a fork. Add finely diced or shredded ham, shredded cheese, oil and lemon zest. Season with salt.
Shape the mixture into balls, golf ball size. Bread them in three steps: first in flour, then in whipped egg and finally in panko. Put them on greaseproof paper. Heat the frying oil to 180 degrees in a deep fryer.
Fry some balls at a time in the oil until they get a nice colour. Take them out with a perforated ladle and let them drain on kitchen paper.
Note! Keep a lid nearby when frying if the oil should catch fire. Cover the pot with the lid to suffocate the flame!
1 1/2 tablespoons sugar
1 onion, 85 gram
1/2 carrot, 60 gram
1/2 parsnip, 75 gram
1 piece of celeriac, 30 gram
1 decilitre red wine
1/2 decilitre concentrated beef fond
5 decilitres water + strained steak sauce from the pork loin (optional)
½ teaspoon fresh thyme
Red wine vinegar
1 tablespoon butter
Peel and chop the onion. Peel and cut the carrot, parsnip and celeriac into small cubes. Melt the sugar in a pot to a caramel, without stirring. Add onion and root vegetables and fry gently in the caramel whilst stirring. Add red wine and bring to a boil. Add beef fond, water, steak sauce and thyme. Bring to boil and reduce to half the amount.
Strain the sauce through a fine mesh strainer. Press out the liquid from the onion and the vegetables. Pour back into the pot, add the prunes, and boil them until they are soft. Mix it with a hand mixer and reduce the gravy a bit. Season with red wine vinegar and salt. Add the butter just before serving. Serve about 2 tablespoons with the pork loin.
Apple and oat pie and apple purée with sea buckthorn and white chocolate ganache, for 8
Oat and apple crumble
150ml Fazer Alku maistuvampi oatmeal
100ml ground almond
200ml icing sugar
4 egg whites
1 medium size apple (e.g. Royal Gala)
Turn the oatmeal into fine flour in a blender and mix the dry ingredients together.
Cook the butter in a saucepan until nice, nutty brown and let cool to room temperature.
Beat the egg whites into a soft foam and stir in the dry ingredients. Once cool, add the browned butter into the mix. Let the dough set in the fridge for 2 hours. Divide the dough into small muffin forms.
Cut balls from the apple with a melon baller or cut it into 1.5 cm x 1.5 cm cubes and press one into each dough-filled muffin form.
Bake in 175 degrees for 13–15 minutes until golden brown and thoroughly cooked.
100ml Fazer Alku maistuvampi oatmeal
50ml brown sugar
100ml almond flakes
1 tsp vanilla sugar
pinch of cinnamon
Melt the butter and mix together all the ingredients. Spread the mixture on a baking tray and bake in 175 degrees for 5 minutes.
2 Granny Smith apples
1 tbls sugar
pinch of salt
Cut the apple into four and remove the seeds. Sprinkle with sugar and a pinch of salt. Bake in 160 degrees for 25 minutes. Remove the skin and run into a purée in a blender.
100ml frozen sea buckthorns
75ml double cream
95g white chocolate
Bring the sea buckthorns, butter, syrup and cream to boil in a sauce pan. Purée and sieve the hot mixture and pour it on top of the white chocolate. Stir into a smooth mixture and let cool.
15g glucose syrup
2 egg whites
Whip the egg whites into a soft foam. Heat the sugar, glucose and water to 121 degrees and slowly pour into the egg white in a thin stream. Continue whipping the mixture until firm and glossy.
Use a piping bag for create meringue sticks and sprinkle with dried berry according to taste. Dry the sticks in a 70 degree oven (or vegetable drier) until completely dry and crisp.
Pipe the rest of the meringue on top of the pies.
200ml blackberry juice (low sugar)
Bring the juice and agar-agar to boil and let cool. Soften the hardened jelly into a smooth gelee in a blender.