A heavy piece of gammon in the middle of January? Probably more common as Christmas ham. But if you don’t want to spend unnecessary money, it’s a really bad idea to buy this before Christmas when it is very expensive. As soon as Christmas is over, it’s possible to get them almost for free!
This one of almost 4 kg(!) we managed to get for 1/7 of the original price. There is nothing wrong with the meat, we still only buy meat that is certified organic.
The first pieces of the cooked ham we had together with a red cabbage salad with olive oil, apple cider vinegar, some apple and mustard and oven roasted carrots with a large click of butter on top.
It’s very simple to cook the ham. We used the Schlemmertopf to make sure it wouldn’t become dry and had it in the oven at 175°C until a inner temperature of 75°C.
The normal thing to do is to remove the skin/fat layer from the top before serving but that is so ridiculous and makes me angry. It shouldn’t be thrown away because it contains essential fatty acids and especially collagen, which is very healthy to us!
We surely need to enjoy this piece of gammon for some time. It is slightly different to the uncured meat we usually have since it is salted and also have some sugar and preservatives added. Just a very small amount though, which probably won’t affect us.
The funny thing is that we couldn’t resist to buy another one the day after, pre-cooked though, for 1/14 of the original price. Gammonified!
Another lamb stew packed with spices and flavour! Can’t get enough of it and it is so convenient to just let it slowcook in the Wonderbag. To add some extra color and nutrients to the tomato-red stock and the orange root vegetable mash we had steamed red cabbage served with it.
We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.
Spicy lamb stew
Lamb meat on the bone, 1-2 kg
400 g crushed tomatoes
Bone broth + water
Ground sweet paprika
Salt & pepper
1. First, dry-roast the coriander and cumin seeds in a pan.
2. Mortar together with the turmeric, paprika, salt and pepper.
3. Toss the lamb meat in the spices.
4. Heat a pot with lard, coconut oil or butter and brown the meat.
5. Place the meat aside, chop the onion and brown it until soft in the pan. When soft, add chopped garlic and grated ginger.
6. Place the meat back in the pan and add the crushed tomato, bone broth and water to cover all the pieces.
7. Add the cloves, cardamom and cinnamon.
8. Let the stew boil softly for at least 30 minutes and place in the Wonderbag for a minimum of 4 hours.
The stew is of course possible to leave on the stove top to finish as well, but a slowcooker is better!
All the spices creates a well needed cosiness and warmth during these cold winter months. To balance the dish, it’s nice to squeeze some lemon juice on top before eating!
For Christmas Cecilia got these nice cast iron forms from her work and we thought is was high time to try them out!
We chopped up a portion each of beets and placed in each of the two forms, seasoned with pepper and topped with coconut oil. We then placed them in the oven for 30 minutes at 200 °C.
After those thirty minutes we added pieces of leftover chicken and matured feta cheese. The forms then went back in the oven for another fifteen minutes.
This is the first time we tried this particular brand and type of matured feta cheese. It is matured to give it a more intense flavour with quite a lot more character than the usual brand of feta cheese that we tend to buy. Definitely not the last time we try that out!
We were really happy with the final result. A simple meal, but with the matured feta cheese and the cast iron forms it kind of made it feel like a restaurant dish anyways. I guess it all comes down to the ingredients and that this feta cheese definitely was something extra!
The cast iron pans/form was really useful as well and a nice different way of serving. The really nice thing about them is that it is possible to use them both on the stove as well as in the oven, unlike many other ceramic oven ramekins. So, you will probably see more of them in the future.
Recently we have had chicken quite often and that together with the wild duck that we had almost makes it feel like we have bird every week now. That is not strictly true, but we have definitely had chicken a lot more the past month than during the rest of the autumn. Here comes another take on whole grilled chicken.
We glazed the chicken in Dijon mustard and seasoned with oregano, black pepper and fresh ginger. And into the oven roasting at 170 °C for two and a half-three hours.
To go with the mustard glazed chicken we steamed carrots and celeriac and served with a small green salad with pomegranate seeds.
When cooking a whole chicken we tend to go for the chicken legs for the first meal. They are just the best ratio of skin to meat and often much more tender than many of the other parts. All in all we were really happy with the mustard glazing as well as the seasoning. Definitely not the last time we use mustard and chicken in the same dish!
Magnus’ parents bought half a deer the other week and we were lucky enough to get a few cuts from them. In addition to some minced meat, which went into a really tasty meat loaf, and organ meats we also got one shoulder and one chuck steak.
The venison shoulder we decided to cook in the Schlemmertopf together with turnip and celeriac.
After chopping the turnip and celeriac into semi-small pieces we put the shoulder and vegetables together in the Schlemmertopf, seasoned with bay leaves and black pepper, and added a jar of venison bone broth.
We cooked the venison in the oven for almost five hours, but at almost too low a temperature, 120 °C. It turned out really nicely though, but not as tender as it could have been if we had dared turning up the temperature slightly.
As a side we steamed white cabbage and enjoyed it all with a click of butter on the top together with a branch of fresh rosemary. Not the most appealing presentation maybe, but it tasted wonderful!
Another pretty piece of meat being well-treated in the Wonderbag! A chuck steak of venison cooked in bone broth seasoned with garlic and rosemary.
The stew was served with oven cooked beetroot fries and fresh green kale.
Garlic and rosemary venison
Venison chuck steak
Salt & pepper
Bone broth + water
White wine vinegar
Add all the ingredients except the white wine vinegar in a pot and let it cook for about 30 minutes on the stove, make sure there is enough liquid to cover the meat. Add the white wine vinegar after taste before placing the pot in the Wonderbag for at least 8 hours, I left it overnight.
Unpack the Wonderbag and let the pot come to boil again on the stove and maybe reduce slightly. Remove the venison meat from the bone, which should be really simple because it is so tender!
It is very nice to serve fresh green kale to any stew because it will soften slightly from the stew stock. The beetroots are such a great taste combination to the garlic and rosemary.
This is a simple and quick dinner for a weekday, or the weekend if you´re busy with other things than cooking… A meatloaf of minced venison meat and rice made of cauliflower, turnip and carrots. Find out the tasty seasoning below!
The meatloaf was seasoned with estragon, green pepper, dijon mustard and red onion. Dijon mustard and estrogen is such a nice combination that also goes very well together with red onion. Make sure to use a lot of seasoning since the venison meat is almost fat free and therefore requires some extra.
Work all the ingredients into a loaf in a oven ramekin. I used the cauliflower leaves to decorate around it, eatable decoration! Since there is no fat in the meatloaf I topped with some lard as well. Place in the oven at roughly 175°C and don’t let it go for too long since it will become dry. The core should be slightly pink.
The vegetable rice is very simple made with help of a kitchen mixer. Use the “S-blade” to shred the cauliflower and the grater plate for the carrots and turnip. Quickly steam it in a pot to soften it slightly.
Make sure to add some acidity to the rice when serving, for example white wine vinegar, which makes it really fresh. Also top with a click of butter!