Week­night magic:

Cover girl Rachel Khoo’s Swedish clas­sics are a nat­u­ral for mid­week meals.

Sunday Tasmanian - Tassie Living - - CONTENTS - @rachelkhooks @rkhooks

STEWED SPINACH EGGS

“While writ­ing this cook­book I quizzed my Swedish friends and fam­ily for their favourite Swedish foods. This recipe was one I loved for its sim­plic­ity and com­fort.” SERVES 2-4 500g frozen spinach 1 onion, finely Chopped 30g but­ter 150ml pure cream 15ml milk Whole nut­meg, for grat­ing 4 eggs

Herb gar­nish

1 small red Chilli, seeded, thinly sliced 1 small red onion, finely Chopped 1 tbsp white wine vine­gar Pinch of sugar 1 hand­ful dill, coarsely Chopped 1 hand­ful Chives, finely Chopped For herb gar­nish, put chilli and onion in a glass or ce­ramic bowl with the vine­gar, sugar, 2 tbs wa­ter and a pinch of salt.

Place spinach, onion and but­ter in a fry­ing pan over gen­tle heat and cook, cov­ered, for 5 min­utes. Un­cover, stir and fry for 5-10 min­utes un­til the liq­uid has evap­o­rated. Add cream, milk, a gen­er­ous grat­ing of nut­meg and ½ tsp white pep­per. Cook for 5 min­utes, stir­ring at in­ter­vals. Ad­just sea­son­ing to your lik­ing.

Make 4 wells for the eggs. Crack in the eggs and cook for 5 min­utes or un­til egg whites have set – cov­er­ing with a lid will help this along.

Just be­fore serv­ing, toss the dill and chives with the chilli and red onion. Sprin­kle mix­ture over the spinach and eggs and serve im­me­di­ately.

Note Tra­di­tional recipes call for flour to thicken the mix. I find cook­ing it for longer to evap­o­rate as much wa­ter as pos­si­ble means you don’t need it. But if the spinach is very wet, whisk 2 tbs flour into the milk be­fore adding it to the spinach.

PER SERVE • 12G PRO­TEIN • 14G SAT FAT • 6G CARB • 5G SU­GARS • 310MG SODIUM • 310 CAL (1290KJ)

MEAT­BALLS

“This makes a dou­ble batch of meat­balls – cook and cool them be­fore freez­ing.” SERVES 4 2 tsp mild Amer­i­can mus­tard 1 egg, lightly beaten 2 tsp onion pow­der 1 tsp ground all­spice

cup (80ml) pure cream 50g bread­crumbs 250g each beef mince and pork mince 2-3 knobs of but­ter or 2 tbs olive oil Pick­led cu­cum­ber and mashed potato,

to serve

Gravy

3 tbsp but­ter 3 tbsp plain flour 2 cups (500ml) beef stock 100ml pure cream In a bowl, mix mus­tard, egg, onion pow­der, all­spice, cream and 1 tsp each sea salt and white pep­per. Add bread­crumbs and leave for 10 min­utes to ab­sorb the liq­uid. Mix in mince un­til well com­bined. Roll into small, bite-sized balls. You’ll get 40-48 meat­balls.

Pre­heat the oven to 150°C. Place a fry­ing pan on medium heat, add a knob of but­ter and fry meat­balls in batches, adding but­ter as needed, for 10 min­utes or un­til browned. Keep warm, cov­ered with foil, in oven.

For gravy, heat but­ter in a saucepan un­til foam­ing, add flour and beat for 1-2 min­utes un­til mix­ture starts to colour and form a paste. Whisk in stock and sim­mer, whisk­ing con­tin­u­ously, un­til gravy coats the back of a spoon. Stir in cream and cook for 2 min­utes.

Serve meat­balls and gravy with sliced pick­led cu­cum­ber and mashed pota­toes. PER SERVE • 17G PRO­TEIN • 22G SAT FAT • 12G CARB • 2G SU­GARS • 1025MG SODIUM • 435 CAL (1830KJ)

GRAVLAX POKE BOWL

“Try to get a piece of salmon that’s an even thick­ness so it cures evenly.” SERVES 4 1 x 250g salmon fil­let, skinned and

pin­boned Finely grated zest of ½ lemon 2 white pep­per­corns, crushed 50g fine sea salt 30g caster sugar 1 bunch dill, coarsely chopped, plus ex­tra

sprigs to serve 320g brown rice 800ml veg­etable stock 2 cooked beet­root 4 radishes 100g pick­led cu­cum­ber, sliced Pink pick­led onion, to serve 4 tbsp freshly grated horse­rad­ish (op­tional)

Mus­tard sauce

2 tsp Di­jon mus­tard 2 tsp whole­grain mus­tard 1 tsp honey 50ml sun­flower oil Juice of ½ lemon 2 tbsp finely chopped dill Pat salmon dry with pa­per towel. In a plas­tic bag, mix lemon zest, white pep­per, sea salt, sugar and dill. Add salmon and gen­tly mas­sage the in­gre­di­ents into it. Leave at room tem­per­a­ture for 30-40 min­utes. Rinse off brine, pat dry and re­frig­er­ate for 15 min­utes to firm. Thinly slice to serve.

Cook brown rice in the stock ac­cord­ing to packet in­struc­tions. Mean­while, thinly slice beet­root and radishes with a man­dolin or sharp knife.

For the sauce, whisk in­gre­di­ents to­gether. Ad­just sea­son­ing to taste.

To serve, di­vide rice among four bowls. Ar­range the salmon, beet­root, radish and pick­led cu­cum­ber on top. Scat­ter with a few rings of pick­led onion and sprigs of dill, then driz­zle with the mus­tard sauce. Sprin­kle with horse­rad­ish, if us­ing.

PER SERVE • 21G PRO­TEIN • 4G SAT FAT • 75G CARB • 13G SU­GARS • 1405MG SODIUM • 600 CAL (2520KJ)

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