Swedish Meatballs
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
- 1 large onion, peeled and finely diced
- 2 tablespoons butter
- 500g/1.1lbs beef mince (not lean)
- 500g/1.1lbs. pork mince (not lean)
- 2.5 cups fresh bread cut into small cubes
- 1 egg
- 1/8 cup milk
- 2 teaspoons ground nutmeg
- 1 teaspoon allspice
- 2 teaspoons fine salt
- 1 teaspoon ground black pepper
For sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1.5 cups hot beef stock (best quality)
- 1/2 cup cream
- 3 tablespoons chopped parsley
- Salt and pepper to season
Step 1 - Preheat oven to 200C/400F and line 2-3 baking trays with parchment. Heat the butter in a frypan and saute the onions until translucent. Allow to cool a little. Mix the onions with the two minces, breadcrumbs, egg, milk, nutmeg, allspice, salt and pepper.
Step 2 - Shape into small balls. I use a small ice cream scoop (not a regular sized one, that is too big). Place onto lined trays and bake for 18-20 minutes until golden.
Step 3 - Meanwhile make the sauce. I use the same frypan and melt the butter. Then add the flour and stir to cook it for a minute. Add the hot beef stock in two or three lots and stir to combine. Add the cream and parsley. Season with salt and pepper.
Boiled Potatoes Glazed With Browned Butter Dill Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 1 hour 10 minutes
- 1kg/2.2lbs of potatoes, washed
- Salt for cooking
- 50g/1.7ozs butter
- 4 sprigs fresh dill
Step 1 - Boil the potatoes in generously salted water until fork tender - about 45 minutes to an hour for medium sized potatoes. Allow to cool and slip the skins off. Heat the butter on a medium high heat and then allow to brown - when it smells nutty it is ready. Remove from the heat and skim the foam off the top and use the top layer (leave behind the grainy bits). Toss the potatoes in the golden butter and fresh dill.
Tip: you can also roast carrots and use the browned butter and dill to flavour them.
Swedish Red Cabbage
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 35 minutes
- 2 red onions, peeled and chopped
- 2 tablespoons butter
- 2 Granny Smith apples, peeled, cored and chopped up
- 1 kg/2.2lbs red cabbage, finely sliced
- 1/2 cup red wine
- 5 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds
- 1/2 teaspoon allspice
- 2 cloves
- 2.5 teaspoons salt
- Black pepper to taste
Step 1 - Saute the onions in the butter on medium heat for a couple of minutes. Add the apples and cook for 3 minutes or so. Then add the cabbage and stir and place the lid on for about 10 minutes and cook on medium heat. After 10 minutes the cabbage should have softened and wilted. Then add the red wine, brown sugar, vinegar,caraway seeds, allspice and cloves. Cook for another 10 minutes or so until soft. Season with salt and black pepper.
Fresh Swedish Cucumber Pickles
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 30 minutes resting time
Cooking time: 0 minutes
- 2 Lebanese cucumbers
- 1 teaspoon salt
- 1/4 cup white vinegar
- 2 teaspoons sugar
- 3 tablespoons fresh dill
Step 1 - Slice the cucumbers as thinly as possible. Add salt on top and allow the excess water to drain out from them in the fridge for 30 minutes. Drain the water and add the vinegar, sugar and dill.