Recipes from the Swedish Chef
Recipes from the Swedish Chef
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Here are some new recipes from my collection to get you into the New Year !! Happy New Year to you all !! I hope will find these delicious recipes to your own suiting. Mm mm licking my lips now !!
If you have recipes you would like share click the link below, I would be happy to stir them up and serve them out !! *winks
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Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
Colcannon:
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
¼ cup milk, warmed
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons minced fresh parsley
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DirectionsInstructions Checklist
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Step 3
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Step 4
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
Step 5
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Step 6
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Step 7
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
Step 8
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Ingredients
Original recipe yields 8 servings
2 pounds round steak, cut into 1/2-inch cubes
1 tablespoon all-purpose flour
3 ounces lard
8 slices bacon, finely chopped
5 onions, minced
¼ pound fresh mushrooms, sliced (Optional)
1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
1 tablespoon chopped fresh parsley
1 tablespoon raisins (Optional)
1 teaspoon brown sugar
1 (15 ounce) package double-crust pie pastry, thawed
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DirectionsInstructions Checklist
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Place steak cubes onto a plate and sprinkle with flour.
Step 3
Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
Step 4
Transfer steak mixture to a large casserole dish.
Step 5
Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
Step 6
Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
Step 7
Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
Step 8
Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
Step 9
Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
Step 10
Spoon cooked steak filling into the partially-baked pie crust.
Step 11
Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
Step 12
Bake pie until top crust is golden brown, 10 to 15 minutes.
Ingredients
Original recipe yields 36 servings
Ingredient Checklist
2 cups confectioners' sugar
½ cup milk, or as needed
1 ½ teaspoons vanilla extract
2 cups dry roasted salted peanuts, finely chopped
1 pound cake, cut into bize-size cubes
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DirectionsInstructions Checklist
Step 1
Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
Step 2
Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
Step 3
Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.
Ingredients
Original recipe yields 6 servings
Ingredient Checklist
1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water
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DirectionsInstructions Checklist
Step 1
Preheat oven to 275 degrees F (135 degrees C).
Step 2
Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
Step 3
Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
Step 4
Roast in the preheated oven until meat is tender, about 6 hours.