This dinner we made whole chicken in the Schlemmertopf.
We started off with a nice mix of spices:
black pepper and
Together with that we cut a leek into three pieces and chopped a red chili, which we spread out on top of the chicken.
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.
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.
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.
Finally we served the chicken and the cabbage wedges with a few leaves of lettuce and some freshly grated carrots and red beets.
Look at the color of this soup! Red beets are so fun to cook with. This is a red beet soup with ginger in to give some edge to it and some coconut cream to soften it. On top is some pork crumbles, which is leftovers from making lard.
It is very nice to slow cook it in the Wonderbag to really let all the flavors evolve in the soup!
This time of year there is just lots of apples. Last weekend Magnus’ parents visited and brought a small bag of apples with them. We actually struggle with eating all the apples that we have got our hands on the past few weeks. Anyhow, we figured we would do some apple pie with the apples we got.
The apples we got are really crispy, a light sweetness as well as quite sour. Close to being the perfect apples. In my (Magnus) opinion anyways.
We started from this recipe from Swedish paleo, but only made a quarter of the size.
5/4 dl nuts
3/4 tbsp psyllium husk
1/2 tbsp coconut oil
a pinch of cinnamon
1 1/2 apples
butter for frying, a few tbsp should do it
a pinch of vanilla powder
a pinch of cinnamon
a pinch of ginger powder
some grated nutmeg
Turn up the oven to 200 °C. Then start with melting the coconut oil. Might take a while if you are in Sweden at the moment. It is really chilly… Then you add the dry ingredients to a food processor and pulse until the nuts are down to small pieces. Aim for nut flour feeling. Pour the flour over to a bowl and add the egg. Blend well. Then add the coconut oil and stir until it sticks together nicely.
Now, heat a sauce pan add the butter. While the pan gets hot, chop the apples into conveniently large pieces. Add the apples to the hot pan with butter and start to stir smoothly. Once the apples start to get some colour add the spices. Remove the apples from the stove.
Pick up half of the crust-dough and fill the bottom of the oven ware with a thin layer of it. Then add the caramelized apples, covering the whole crust in the bottom. The next part was a bit tricky. Take a small piece of greaseproof paper and start pressing the remainder of the crust out into a thin layer. Next quickly place it on top of the apples by turning the paper upside down and letting the crust fall off.
Now it is time to place the apple pie in the oven and wait for about 15 minutes. That should give the crust a nice crispiness and heat the apples somewhat more as well. Serve with whipped coconut cream and enjoy!
We should say that red wine does not go very well with apples in general. Or, we at least have yet to discover one that does. A much better choice would be a dessert wine or maybe a small whisky?
Creamy soups are so satisfying, especially now when its colder and dark in the evenings. This is another variant of a butternut squash soup, a slightly better one then the last one we did, I have to say. The difference is that the squash, onion and all nice spices are roasted in the oven before going into the pot.
Curry butternut squash soup
1 butternut squash
~3 cans coconut cream/milk
~3 dl bone broth
Salt & pepper
Dice the butternut squash and place in a baking tray. Top with sliced onion and all the seasoning. Sprinkle an even layer over the whole tray and pour over coconut oil before placing in the oven at 250°C for about 25 minutes.
In a pot, heat up coconut cream and bone broth.
Add the squash into the pot when it has become soft.
Mix the soup into your desired texture.
To get some protein to the meal we did some meatballs that went into the oven at the same time as the squash. Time and energy effectiveness!
The soup served topped with meatballs, rosemary and olive oil. The richness of the butternut squash together with the curry and chili seasoning is so nice! You need to try this soup!
Time again for pork belly. It is something that we have really missed the past weeks. And on top of that an other veggie favourite, in addition to the celery root, namely brussel sprouts!
This pork belly we did not had the butcher make slices in the skin for some reason, so we had to take care of that ourselves. It is way more difficult than the butcher makes it look with his special knife, but not terribly difficult with a regular knife given that it is sharp…
After slicing the top of the pork belly we seasoned with cayenne pepper, ginger powder and some black pepper. It all went into the oven at 175 °C for almost three hours.
To the pork belly we had oven roasted carrots and celery root and brussel sprouts of course. The trick here was to manage the cooking time for the different pieces such that they could be finished at the same time without any part being cold because it had to be kept out of the oven.
We did this through three steps:
Letting the pork belly cook as long as possible.
Putting the vegetables (excl. brussel sprouts) in the oven about 50 minutes before dinner time and increasing the temperature of the oven to about 210 °C. We also put a thin sheet of aluminium foil on top of the pork belly to avoid it getting burnt.
20-25 minutes before serving we put in the brussel sprouts at the same temperature.
That ended in a well timed dinner.
We would really like to have an other oven, like we had at the place we stayed in in Dublin, but at the same time it is key to have at least one large oven. Otherwise we wouldn’t be able to use our Schlemmertopf which would really be a shame. But two ovens are definitely on our wishlist.
We do manage quite well with one oven as well and frankly it is kind of a sport to cook several things simultaneously. However, it is difficult when two pieces of food should be prepared at different temperatures.
Anyhow, we really enjoyed the season’s first brussel sprouts as well as the well prepared pork belly.
It’s been a lot of slow cooking lately and here is another one. Chuck steak with ginger, garlic, onion and pepper in red wine and coconut milk. Since we had leftovers in the fridge we actually did not wait for the steak to get ready for dinner, but we had it for lunch today instead.
First we put the chuck steak in the Schlemmertopf and seasoned with garlic, onion, ginger and pepper. Before putting it in the oven at 140 °C we poured two deciliters of coconut milk and about as much red wine on top of the steak.
After three hours in the oven we took it out. It could easily have been left for another few hours, but even though we plan ahead we don’t have unlimited time…
For the lunch today we complemented the steak with steaming some carrots and white beets. Together with the steak and vegetables we had a small green salad.
Yesterday we made a simple dinner of oven roasted white and yellow beets served with rucola and chuck steak.
Even though it was indeed a simple dinner to prepare it was largely due to the fact that we made the chuck steak the day before yesterday and the beets yesterday, but nothing wrong with planning ahead, aye?
The chuck steak was roasted on 160 °C for about one and a half hours. Before it went into the oven however, we seasoned it with ginger, garlic and rosemary. We made some cuts in the chuck steak and stuffed sliced fresh ginger and garlic into them and topped the whole thing with powdered ginger and fresh rosemary.
The beets that we picked up at FRAM are just amazing. Not only do they feel really fresh and look fabulous, but they are also taste marvelously. The yellow beets are one of the most beautiful vegetables I have seen in a while.
We cut the beets into rods and seasoned with more rosemary and black pepper. Of course we added some neutral coconut oil as well, to help in the roasting and bringing out all the wonderful flavours.
Now we only had to put it all together. Served with a handfull of rucola and a cold glass of homebrewed lingonberry kombucha.
Don’t forget to add some healthy fat, we used some olive oil and our newly purchased coconut vinegar for the rucola and some butter for the beets.