Curry chicken w. leek and cabbage wedges

This dinner we made whole chicken in the Schlemmertopf.

 

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Chicken with leek cooked in the Schlemmertopf.

 

 

We started off with a nice mix of spices:

  • turmeric
  • curry
  • ginger
  • cayenne peppper
  • cumin
  • black pepper and
  • fennel.

Together with that we cut a leek into three pieces and chopped a red chili, which we spread out on top of the chicken.

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Chicken with a nice assortment of spices.

 

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The red chili pepper, which we got in our delivery from Årstiderna.

I have found that it makes for a better dish seasoning wise to decide on the amount of spices before one puts them in the pan or stew, etc. Putting them straight into the food I tend to be a bit restrictive, whereas if I place them on a plate or in the mortar and then pour them into the food I tend to be closer to the sweet spot. The past few times I have done this way I have ended up with close to perfect amount of the spices I selected. There is still a long way to go for me to get the whole composition between the tastes right, but in terms of using the spices to bring out the flavours of the food this seems to be working for me at least.

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The spices going into the Schlemmertopf together with the chicken.

 

After pre-soaking the Schlemmertopf, mortaring the spices in need of that and chopping the chili it all was placed in the pot and put into the oven at 140 °C.

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The final chicken.

As sides we made white cabbage wedges that we roasted in the oven after taking out the chicken, that we left to rest in the Schlemmertopf.

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The dinner plate, chicken leg, leek, white cabbage wedges and fresh grated carrots and beets.

Finally we served the chicken and the cabbage wedges with a few leaves of lettuce and some freshly grated carrots and red beets.

Happy paleo,

Cecilia & Magnus

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Fritata and salad topped w. Pecorino cheese

It wasn’t too long ago that we made fritata (as we were informed is the proper name, rather than omelette), but after getting a new delivery from Årstiderna with Pecorino cheese and olive oil it was time again anyways.

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Fritata w. tomatoes topped with Pecorino cheese.

We made a really simple one this time. Just the eggs, water and grate cheese, mix it and pour it into the cast iron pan and then placed thin slices of tomato on top. To get the fritata well done without burning it we use to cover the pan with a lid.

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The simple ingredients for the fritata. Eggs, tomatoes, pepper and cheese for topping. The eggs were of course mixed with some water before ending up in the pan.

For the last few minutes we put the grated cheese on top of the fritata and returned it to the stove with the lid on.

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The final, good-looking result.

We had also go a fresh delivery of vegetables and avocado from Årstiderna this same day, so we enjoyed the fritata with fresh vegetables. Both the bell pepper, cucumber and the tomatoes were some of the freshest vegetables I have ever tasted, even compared to the farmers’ market vegetables that we got during our year in Dublin. The vegetables were amazingly crispy and so filled with flavours. It is definitely not the last time we buy vegetables from Årstiderna simply because of that reason. It was obvious that they had not stored the vegetables for a week in a distribution center before sending them us. They were maybe not freshly harvested, but close enough. Not even our groceries from FRAM are as fresh as these.

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A perfect simple dinner plate. Fresh salad with pecorino topped fritata.

I also want to take the opportunity to brag a bit about the fritata, it was by far the best one I have ever accomplished. Perfect texture all throughout without being burnt or getting stuck in the bottom of the pan. Wonder if that will ever happen again…

Happy cooking,

Cecilia & Magnus

Beef cheek stew in Wonderbag

Here follows another amazing recipe of a stew made in the Wonderbag! This time our favorite meat, the oxtail, had to stand back for some beef cheeks. Not bad competition!

That is something we haven’t cooked for several years since we have had trouble to find it. But now we were able to get some really nice cheeks from grass-fed cows, which were even better than we remembered them to be. So tender and loaded with fat.

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Beef cheek stew with steamed savoy kale and carrot.

Beef cheek stew w. celery

Ingredients used:

  • Beef cheeks
  • Red onion
  • Celery sticks
  • Root celery
  • Carrot
  • Bay leaves
  • Green pepper
  • Chili powder
  • Salt
  • Apple cider vinegar
  • Bone broth + water
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Ingredients used in beef cheek stew.

How to:

  1. Brown the beef cheeks on both sides in a hot saucepan with some cooking fat. Put the cheeks aside.
  2. Chop all the vegetables in small pieces and add to the pot.
  3. Place the cheeks back and add bone broth + water until all is covered.
  4. Add the seasoning and a splash of apple cider vinegar for some acidity.
  5. Let it boil for about 30 minutes on the stove and than place it in the Wonderbag. Seal tightly and leave for a couple of hours. (Or leave at the stove until the meat is really tender.)
  6. When ready, slice the meat and serve with the yummy broth.
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Beef cheeks cooked for several hours.

The taste of the celery was a really nice complement to the meat and the bay leaves gives such a nice depth of all the flavors.

We had the stew with some steamed carrots and savoy kale and topped with soured cucumber and some greens. Turned out as a great dinner, with a glass of red wine to as well.

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Beef cheek stew served with red wine.

Happy beef cheek cooking,

Cecilia & Magnus

Pulled pork w. sweet mini peppers

With our new portion-sized cast iron ramekins we have had the possibility to explore some new ways of presenting as well as cooking our food. Nothing too surprising or ground-breaking (yet) but well some additional inspiration.

The last week we bought some pork loin which we thought would be nice to make pulled pork with. We have done it before, but every time one revisits a dish some new factor is added. One gets a different feel for which spices should be included. The ratio meat to sauce changes somewhat or one alters the oven temperature and time slightly. So, it is always interesting to see how the new dish turns out.

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Pulled pork with oven roasted carrot and parsnip sticks served with feta cheese filled sweet mini peppers.

This time we used tomato sauce and garlic as the base together with the loin of pork. The spices were black pepper, cummin, ginger, cinnamon and cayenne pepper. The whole thing was mixed into the Schlemmertopf and cooked in the oven for almost four hours. Unfortunately on a slightly low temperature for the meat to really fall apart, but the taste could not have been better!

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The ingredients for the pulled pork.

As a side for the pulled pork we made sticks of carrots and parsnips that we roasted in the oven along-side with sweet mini peppers that we stuffed with matured feta cheese.

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The sweet mini peppers and the matured feta cheese. With the carrots and parsnips in the background.

Since we figured that the carrots and parsnips needed to be in the oven longer than the peppers and on a higher temperature than the pulled pork we took out the Schlemmertopf with the pulled pork and let it rest whilst the vegetables we roasted on the higher temperature. With 15 minutes left before serving we put the peppers in as well. The peppers were placed in our new portion-sized ramekins which as a really nice way of serving them in the end, since they kept the heat nicely when serving.

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The final dinner, enjoyed with a glass of red wine.

Whilst waiting for the vegetables to finish in the oven we pulled the pork apart. And then we put it all together and enjoyed a really nice dinner with a glass of red wine to go with the food. The spicing of the pulled pork turned out really, really well. The cinnamon and ginger together with almost too much cayenne pepper made a perfect combination.

/Cecilia & Magnus

Cow’s heart “fillet”

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!

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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.

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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.

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Together with some fresh greens and a click of butter on top it became a really nice meal!

Happy cooking,

Cecilia & Magnus

North African lamb stew

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.

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North African lamb stew for dinner!

We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.

Spicy lamb stew

Ingredients used:

  • Lamb meat on the bone, 1-2 kg
  • 400 g crushed tomatoes
  • Brown onion
  • Garlic
  • Fresh ginger
  • Bone broth + water
  • Coriander seeds
  • Cumin seeds
  • Ground sweet paprika
  • Ground turmeric
  • Cloves
  • Cardamom seeds
  • Cinnamon
  • Salt & pepper
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Ingredients that will melt together in the Wonderbag.

How to:

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.

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Mortar the yummy spices.
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Cover the lamb meat in the spices before frying.

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!

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Lamb stew served with a glass of red wine.

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!

Happy slowcook,

Cecilia & Magnus

Beets in cast iron forms

For Christmas Cecilia got these nice cast iron forms from her work and we thought is was high time to try them out!

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The cast iron forms filled with beets.

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.

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Oven roasted beets with chicken and matured feta cheese.

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!

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Enjoying a nice dinner with a glass of red wine.

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.

Happy paleo,

Cecilia & Magnus