The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.
1 cabbage head
1 Tbsp 24% vinegar
1 Tbsp water
2 Tbsp mild olive oil
Salt & pepper
Mix the vinegar, water and olive oil with the seasoning in a bowl.
Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
Toss well and leave for a while, preferably over night.
We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.
It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.
Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.
We have begun to buy a whole cow’s heart every now and then that we share with the cats. It’s between 2-4 kg and the tallow works well as cooking fat after rendering it while the meaty part is very delicious to eat!
This was a nice and quickly made weekday dinner. Cut “fillets” of the heart was gently fried in the cast iron pan with only pepper and salt. No need for more seasoning at flavour rich meat like that.
Together with the heart we had oven-roasted brussel sprouts, which in our opinion is one of the most yummy thing there is! It was also time for the nice carbon steel pan to cook shredded white cabbage with some dried chili flakes and dried basil.
Together with some fresh greens and a click of butter on top it became a really nice meal!
Today we made a whole chicken in the Schlemmertopf. It turned out really well! The Schlemmertopf keeps both the moisture and the flavours in the meat really well, so it was not too much of a surprise that the chicken was perfectly moist and tender.
After placing the chicken in the Schlemmertopf we sliced some onion and garlic and put around the chicken together with a small jar of bone broth as well as a few bay leaves. Make sure to soak the Schlemmertopf before putting all the ingredients in and before placing it in the oven. When the clay is dry the heat from the oven might make it break…! So, that’s a worthwhile precaution.
Then the whole thing was placed in the oven at around 175 °C for about two hours.
Together with the chicken we steamed some white cabbage as well as roasted some broccoli and sweet potatoes in the oven together with the chicken during the last hour before serving.
Sorry for the boring picture of the final plating. It was one of those days where we lost patience (read were really hungry) in combination with a not very photogenic mix of food. But, hey it tasted marvelous!
First we started the oven at 150 °C and started seasoning the pork belly. This time we did a nice mixture of sour and hot by mixing lime, garlic, chili flakes and black pepper.
The pork belly was then left in the oven for around four hours before we let it rest whilst roasting some sweet potatoes.
To finish off we steamed some cabbage and served it all with some rucola and a garlic dressing for the salad.
The dressing for the salad is an old simple favourite that Magnus’ grandmother use to make. One clove of garlic pressed into three parts olive oil and one part balsamic vinegar and seasoned with salt and pepper. As simple as that! For best taste allow the garlic to lay in the oil for a while before serving to free all those wonderful flavours.
Of all vegetables cabbage must be the easiest one to cook and there are so many different ways of cooking it as well. Steaming, roasting, frying, etc. and all produce really wonderful flavours. It was time again for some oven roasted cabbage and fennel.
Keeping it simple we chopped the cabbage and fennel and seasoned them with black pepper and some fresh basil. Then placed it in the oven at 160 °C.
We roasted it in the oven for about 30 minutes. Since we had some leftover chuck steak from the other day we simply heated some of that and fried an egg.
Served with some rucola, olive oil, coconut vinegar and a click of butter and we had a tasty and extremely simple dinner, which we enjoyed with a glass of cold kombucha.
You can read about the making of the hangi itself in the previous post. After having the food in the hangi for slightly less than three hours we noticed that the temperature in the pumpkin started to decline. It had then reached 69 °C which was slightly below our trial run that we did in the oven at home, where we concluded that a temperature of 90 °C was definitely sufficient. We left the food in the pit for another 40 minutes however, at which point we made the call that the food would probably be done and that if we left it in longer we would eat food with nice texture but which would be cold.
Uncovering the hangi
When deciding that the food was ready we uncovered the hangi. The method we have devised for this, after some trials now, is to fold the burlap towards one of the sides of the pit and then roll it off that side. Then we lift the sheets one at a time to avoid any spare dirt to fall in on top of the food.
The wire baskets with food are then lift up from the pit and placed in a wheelbarrow for handy transportation to the dinner table.
Serving dinner with the hangi vegetables
Together with the hangi vegetables we grilled some venison topside and tomatoes on the regular grill. We also picked some herbs from the garden and made a herb salad as well as some herb butter.
So, how was the vegetables this time? They were almost perfect! Really, really tasty and just perfect al dente. The Hokkaido pumpkin couldn’t have been better. The whole turnips however would have required a slightly higher temperature to bring them over from hard to nicely al dente. The white cabbage was also a delight!
How to improve the hangi
We feel that we have found the recipe for success, but there are still room for improvements. The key elements that we have identified for making the hangi a success are:
Make a large fire with a lot of fire wood and keep it burning for at least three to four hours.
As soon as the fire has started to be stable place the large rocks on top of it. Don’t be afraid for them falling down and extinguishing the fire. Rather make sure to add sufficient with fire wood in order to keep the fire going anyways.
Use a large amount of stones to capture as much heat from the fire as possible and keep them on the fire for as long as possible to accumulate as much heat as they can carry.
When the stones have captured enough heat and the fire starts to burn out, quench the embers with water until there are no other heat sources but the stones themselves.
It should be mentioned that the stones that we use tend to crack due to the heat. Ideally one should use volcanic rocks, but that is slightly difficult to find here in Sweden (surprisingly, right?). They will still get the job done and cook the food, but one might have to go for a hunt for new rocks every now and then, since it is just quite inefficient to place small rocks on the fire. Both because they can’t take as much heat and because they are much more difficult to remove from the hangi once it is finished.