Sunday Roast

Happy Thanksgiving everyone! For our readers outside the US, Thanksgiving starts off the holiday season and it is a big family get together. It’s also one of the few holidays that are celebrated regardless of religion and what is celebrated is, really, the sharing of food. The feast is said to have originated in 1621 when the Plymouth colonists and Wampanoag Indians shared food at an autumn harvest feast.

Turkey is the big star at the traditional Thanksgiving table, we usually make ours with lots of apples, apple cider and star anise, but as the weekend is long and the ones of you that are cooking turkey are probably stuffing those very soon, we thought we would post some other great food to share on the blog today. Here’s a tasty Sunday roast and also a snack, popcorn with homemade salts.

Have a Yummy Day Oct 2013 Susanna Blavarg6712

Sunday Roast 

Steak with Mantle and Bones, Oven-baked Red Beets and Chili Emulsion

4 servings

Baked Whole Beets

  • 8 red beets or mixed beets, like Polka Beets or Yellow Beets
  • Sea Salt

Set the oven to 175°C/350°F. Wash the beets carefully and dry them with paper towels. Put the beets in a pan with some sea salt on the bottom. Put the pan in the middle of the oven for about 45-55 minutes, depending on the size of the beets.

Roasted Steak with Mantle and Bones

  • 1 kg/2,2 pounds beef with mantle and bones
  • 1½ teaspoon BBQ rub spice
  • Salt
  • Ground black pepper
  • 3-4 bay leaves
  • rosemary
  • butter for frying

Set the oven to 150°C/300°F. Season the meat with BBQ rub, salt and pepper. Bind the bay leaves and rosemary with a twine around the meat. Fry it in butter on a high temperature on all sides. Put it in a pan in the bottom of the oven until it has an inner temperature of 53°C/127°F. Take out the meat and wrap it in aluminum foil for about 10 minutes. Bone and cut the meat into slices.

Chili Emulsion

Use as sauce for the meat.

  • 3 egg yolks, room temperature
  • 1 tablespoon water
  • ½ teaspoon lemon juice
  • ½ teaspoon tomato puree
  • 1 teaspoon crumbled anchochili or chiliflakes
  • 4 dl/1,5 cups neutral oil, room temperature
  • 1 pinch salt
  • ½ teaspoon liquid honey
  • ½-1 tablespoon chopped tarragon

Mix egg yolks, water, lemon juice, tomato puree and chili in a blender. Add oil slowly while mixing. Add salt and honey and stop turn the blender off after that. Add the tarragon and stir.

Red Beet Salt

  • ½ red beet
  • 2-3 tablespoons flake salt

Peel the red beet and slice it thinly on a kitchen mandoline. Dry the slices in a drying machine at around 50°C/120°F for about 2 hours, or dry the slices on a tray with baking paper in the oven at around 60°C/140°F for about 24 hours. Mix with the salt.

 

Have a Yummy Day Oct 2013 Susanna Blavarg6417 Have a Yummy Day Oct 2013 Susanna Blavarg6424

 

Popcorn has been cultivated in America for at least 5600 years and at least 6 cities in the US claim to be the popcorn capital of the world. Our favorite city New York just claims to be the capital of the world, so much easier, right? We found this very beautiful popcorn variety and made two different salts to season it. A perfect snack for any feast.

 

BBQ Salt for Popcorn

 

  • smoked sea salt
  • crushed dried garlic
  • paprika powder

 

Mix in a blender and sprinkle over freshly popped popcorn.

 

Herb Salt for Popcorn

 

  • dried parsley
  • salt
  • dried onion

 

Mix in a blender and sprinkle over freshly popped popcorn.

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