Crusty potatoes, Tjälknöl, fresh garlic yogurt sauce ( that thicken while standing) and honey roasted roots.
Tjälknöl ( permafrost lump) is one of my favorite dinners to do for large crowds, easy and so lovely, how ever this the recipe most none Swede has the hardest time to understand and I always have to write the meat is served cold 5 times and people might not still get it. I dont understand why the method of cooking and marinating the meat it a hard thing to grasp or I just been with cooking challenged foodies. The meat is cooked from a frozen state, the night before the party you take a frozen lump ( hence the name) of meat and plonk it into a oven proof dish and then turn the oven on to 75C and go to bed an sleep 8 hours. In the morning check for temperature and cook it as long as it needs to be safe. And then after the meat is cooked, you leave it in a flavored brine for 4-5 hours, not longer it become very salty if you do. Remove form the liquid , slice and serve with something hot as a side dish or potato salad.
The honey roasted roots , today I used turnip, swede, parsnip, beetroot and onion, slowly fried them in butter and then added a little honey and salt and let it cook a little more., This dish is old it just to be larger chunks roasted but as time when by people started chopping and dicing the vegs smaller. It is one of the dishes we can date back as far as viking age.
Cherry clafouti, ugly but yummy, I should have tried to get hold of red cherries but I only got hold of deep purple/ black ones , which meant they dyed the dish a lovely paper mulch greyish blue.
Edited by CatPoet, 13 July 2014 - 11:03 AM.