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.
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.
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.
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.
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.
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…
Minute steak along with other “fine” cuts are, as I am sure you all have seen by now, quite rare in our kitchen. However, when we can find it on short expiration date for half price we just might buy it. This time it was a package of minute steak that we picked up.
The nice thing about minute steak, as the name suggests, is that it is quick to cook. Given our inexperience with cooking something for less than 25 minutes this dinner took its share of time to cook despite the minute steaks…
To go with the minute steak we made oven roasted beets of mixed colours, namely red and polka. After cubing them we placed them in a large ramekin, seasoned and topped with neutral coconut oil. The beets were then placed in the oven for roasting at 210 °C for 40 minutes.
We were also lucky to have some leftover capers from one of our boeuf tartares which we combined with the oven roasted beets together with some crumbles of feta cheese. To top it all off we added a small amount of sauerkraut.
Excluding the planning time to get the beets roasted and done the whole dish did not actually need that much preparation. Once the beets are in the oven one can pretty much do whatever one wants to for about 30 minutes before it is time to get back to the kitchen and finish the minute steaks, laying the table and planning the plating. So, in that regard it is quite nice to cook minute steak for a change. It was tasty for sure, but it is a long way from being comparable with slow cooked meats with marbled strains of fat. Like ox-tail or loin of pork. Anyhow, hope you enjoyed the inspiration for the side and happy paleo cooking.