Not swedish but soooo good: Scotch Eggs Place 1 dozen eggs in a pot large enough so eggs all touch the pan bottom. Fill with water until eggs are covered by ¼ inch. Boil eggs for 20 -25 minutes. Cool by running cold water in pan. Peel when eggs reach room temperature. Take 4 tubes of breakfast sausage (loose not links) and set out to lose coldness (this makes the sausage pliable). Crush 1 package of cheese its fine and mix with Italian style bread crumbs (or spiced bread crumbs). Beat 3 eggs with 1/3 cup of milk in a bowl and set aside. Once peeled, tear of a large golf ball sized (or so) piece of sausage and press around the peeled egg until the egg is covered. Dip this little beauty in the milk/egg mixture, roll in the crumbs, dip and roll again. Place the complete egg in a metal 9x13 pan. Spray the eggs with a light coating of pam or drizzle with butter (my preference….sick I know. That’s why I eat about ½ and that’s it.) Bake at 350 for 25-30 minutes or until golden brown on the outside. Make sure you let these cool completely before bagging for travel or else the whole outside will crumble right off the egg. DO NOT freeze, it funks up the texture of the egg white. Cut in half and heat directly on grill or leave whole and place in dutch oven with a bit of oil or butter at the bottom and place lid on for heating. For extra fun - add crumbled cheez its and wrap in bacon.
My usual go to for watching footie and eating fish-n-chips or a ploughman plate with an extra order of scotch egg: http://www.shakespearepub.com/
I know of two british pubs here. One is Hooligans the other is Big Ben best fish in chips in the city.
I'm gonna be lazy and just link my "Mushroom dishes" album straight from facebook. I changed the album public, so should be there for everyone to see anyhow. Please tell me (I know you will ) if linking to fb is against the orum rules and I'll go through the effort of copy-pasting the pics and comments here. Not that there's that many dishes, most of the time I'm cooking, I don't have a camera readily available (might change though as I bought my very first smartphone and it's supposed to have a decent camera installed). So anyways, here's the link to the pics & instructions.
Just a word of warning, be careful with the garlic, as it easily overwhelms the taste of mushrooms. Also, false morels aren't the best choice for this kind of dish though, as they have to be parboiled and are quite mild after the process. If I'd be cooking the stuffed chicken now, I'd probably use for instance black trumpets.
I think this needs a bit more swedish cooking.... [video=youtube;aYBkDxao3wg]http://www.youtube.com/watch?v=aYBkDxao3wg&list=UUfLGZs8bSDbkNJjCRIE7NSg&index=7&feature=plcp[/video]
Since I'm on vacation visiting family in Kentucky I figured I should bring you Burgoo. Burgoo is a regional dish for western Kentucky and some of the surrounding areas north in to Indiana. Originally it was just a meat and vegetable stew for what ever small game you could get so traditionally it would be squirrel, possum, and raccoon. Today it is bbq pork with green peas, corn, green beans, black eyed peas, lima beans, and potato. In our area its a very thick, almost paste thickness, stew with lots of bbq pork. The key is a really good bbq, the region is known for a plain very moist variety with a vinegar based sauce added at the table. Starting with this bbq already cooked everything is added to the pot and cooked for a fairly short time so that all meat starts to stew down but the vegetables are all still crisp. I'm half passed out on the couch after eating more of it so I'm afraid the picture will have to be from the internet since I'm not getting up anytime soon. This but thicker and more pork in it, hardly any liquid really.
I might have to find some pics of the traditional dutch stews.... Dutch name - Google translate name Stamppot Andijvie - Endive Stew Zuurkool - Sauerkraut Peen en Uien - Carrots and Unions All of these basically consist of a potatoe base which is mashed and then you either add Endive (raw), Sauerkraut or Carrots/Unions to the mix and add a 'Rookworst' (translated as smoked sausage but... its boiled) and serve. Please don't look too long at the foods as Carrots and Unions stew looks like something that you could toss up after a night out however
It's funny how much better a bloke feels after getting some dinner (especially if being hungry). Had some chicken fillets and herb spiced quark in the fridge and found fresh mushrooms in the forest and the recipe is pretty much there. Fry the chicken, add the chopped mushrooms (I used Hypholoma capnoides as the chicken was spicy and I wanted to taste the mushrooms as well) and some water. Let the mushrooms boil for a bit, add the quark and eat after a couple of minutes of simmering. If you make it thick enough, it's gorgeous on bread.
Mexican Rice & Beans Rice in process. RICE Ingrediants 1/2 large onion course chopped 1 whole tomato course chopped (Or 2-3 small Roma tomatoes) 1.5 - 2 tsp Knorr Chicken flavor Bullion 2-3 cups of water (More water Less concentrated. And Visa Versa) 1-2 cups water extra on the side while rice cooks. Flavor Base: In Blender 1/2 large onion course chopped 1 whole tomato course chopped 1.5 - 2 tsp Knorr Chicken flavor Bullion 2-3 cups of water (More water = Less concentrated. And Visa Versa) 1. Fry how ever much rice you want in oil till a few a few are golden brown at medium to medium high. Do not Burn. Vegi or canola oil acceptable. 2. Pour Flavor Base into pan. Cover with lid. Cook at Medium to Medium High. 3. Keep 2-3 cups of water on the side. You'll have to watch the rice as it cooks and add water to finish it off. The Flavor base won't be enough. (Unless your makes a small amount of rice) Your looking for a FLUFFY, 90% DRY consistency. It should stick very slightly but more or less be cooked fully. I cook mine in a cheap 10" Pan and I have enough rice for a few days after its made. It'll fill the pan generally. BEANS 1-2 cans of Pinto beans. No matter the brand. 1/2 pickled jalapeno OR Fresh (Fresh will be spicier) 1. Fry jalapeno in a tbsp of oil till slightly crispy (Not black) 2. Drain 1/4 of juice from Pinto Beans. Put beans in pan. 3. Cook with jalapeno & oil for a minute, then start smashing with Potato Masher. 4. Cook Bean Paste till warm and thick.
