Västerbotten pie is a cheese pie, an easy pie to make. Let it accompany a crayfish dinner, or let it play first fiddle in a lighter meal. The name comes from the particular cheese used. If you can’t get Västerbotten cheese, try using a mature cheddar instead. Here we give it an extra twist by adding sundried tomatoes.
Topside beef is used for roast beef among other things. It is lean and takes well to flavoring. Here we rub it generously with ground black pepper. It is cooked using indirect heat on the grill as usual.
Topside beef with black pepper Read More »
Here’s the ultimate guide to succeeding with brisket on the grill. We’re guiding you step by step all the way.
Making your own homemade sausages is fun, and relatively easy. You need a meat grinder, but except for that all ingredients can be found in your grocery store. Here we’re combining leaner meat (boneless beef outside) with slighly fattier meat (veal shoulder) and pure fat (beef tallow) to make tasty beef sausages. This has a relatively neutral flavoring, but it is a good base for further experimenting.
Homemade beef sausage Read More »
Here’s a mouth watering veggie plate, a 4-in-1 with corn, pineapple, halloumi and quinoa. They all go very well together, and the pineapple is grilled for extra sweetness.
Seabream, or Dorada, is a bass-like fish with firm white meat. It is perfect for cooking in the oven, in a foil package, or why not grill it like in this recipe?
The eye of round is a lean and very symmectrical cut of beef, located on the back of the rear leg. You cook it either by boiling it, or as we do here, by brining and smoking it on low temperature. You don’t want to cook it for too long, it is ready when the inner temperature reaches 130° F. If you cook it longer (or using high temperature) it will be tough and chewy.
Brined and smoked eye of round Read More »
Flat Iron Steak is located on the front shoulder blade of a cow. It is a thin cut, well marbled, and with good flavor. Since it is thin it cooks fast, and should still be red/pink in the middle to keep it tender. There is a large tendon that goes through the entire steak, but usually your butcher trims this off before selling it to you. The flat iron steak is relatively similar to a flank steak, but the flat iron steak is less fibrous.
Rhubarb cream is a real summer delight. You make it in less than 20 minutes, and it can be served warm or cold.
