FOOD + DRINK
POTATOES GRATIN WITH WHITEFISH ROE AND CHIVE
Swedish traditional potatoes are usually boiled and accompanied by herring , but this recipe offers a twist on the classic , using oven-baked potatoes . Absolutely delicious .
INGREDIENTS :
• 1kg fresh , washed potatoes
• 200g grated Västerbottensost cheese
• 200g parsley
• 200ml canola oil
• 200ml sour cream
• 50g whitefish roe
• 2 onions ( sliced )
• 1 bundle of dill
• 50g chives
• Salt
METHOD : 1 . Preheat your grill . 2 . Heat the canola oil to 60-70 ° C . 3 . Place the parsley in a blender and blend with the oil until it ’ s a smooth paste ; pass the paste through a strainer if you have one . 4 . Boil the potatoes in salted water until they ’ re semi soft . 5 . Place the potatoes on an oven tray . Roll the cheese into small balls and place a cheese ball onto each potato . 6 . Bake in the oven until the cheese is melted with a slight crust . 7 . Mix the whitefish roe , sour cream and the parsley oil . 8 . Top the potatoes with the roe and parsley mixture , dill and sliced onion and finish off by crumbling bits of Västerbottensost cheese onto the top with a twist of black pepper .
insideSUSSEX PICK …
Seen as autumn ’ s just around the corner and is the perfect season for cosying up with some comfort food , we ' ve added our favourite , more hearty Scandi recipe too .
ROAST LAMB WITH ANCHOVIES ( SERVES 4 )
INGREDIENTS :
• 1.5 kg leg of salt marsh lamb
• 4 anchovy fillets in olive oil , drained , leaving a little oil
• 3 large garlic cloves , peeled
• 20g butter , softened
• 3 fresh rosemary sprigs
METHOD : 1 . Preheat the oven to 230 ° C / fan210 ° C . Weigh the lamb and calculate the cooking time at 16 minutes per 450g .
2 . Make deep narrow slits all over the leg with a sharp knife . Cut each anchovy fillet in half lengthways , then across into three . Thickly slice the garlic cloves . Push 1 piece of anchovy and a couple of slices of garlic into each slit then spread the softened butter all over the outside of the lamb . Season well .
3 . Lightly oil a roasting tin with a small amount of oil from the drained anchovies , then add the rosemary sprigs and any leftover garlic . Put the lamb on top and place in the oven . Roast for 15 minutes , then lower the temperature to 200 ° C / fan180 ° C and roast for the remainder of the cooking time you ’ ve calculated .
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