Chanterelle butter

We use to make garlic butter sometimes for the BBQ meat. Very nice indeed.
Found a lot of Chanterelles this autumn so why not try to do some Chanterelle butter.

The mushrooms are tasty as they are when having them fried with the meat or in a nice sauce.
Why not in some nice butter and having it melt on top of the juicy tender steak or on the fries.

This is the recipe for this butter: 

- Chanterelles  A big pan filled ( Or others u like )
- Yellow Onion  1 big 
- Garlic  2 cloves
- Black pepper  A table spoon
- Salt  A table spoon
- Butter salty  1 kg

You start frying the mushrooms in a big pan together with some butter , the nicely cut onion ,garlic, salt and pepper until most moist gone and y have a nice fried surface. Not burned though.

Then u let the mix cool down and start cutting it until u have the size u like it to have.
Now you start mixing it with the butter. Make sure u mix it well .

Now it´s time to make sausages of the butter mix.. I formed the sausages in plastic foil. Then it was ready and put into the freezer.

For the next BBQ I can bring it out and cut the slices I want. Making my food drown in flood of tasty buttery chanterelle aromas with a touch of garlic.


Can`t be much better then this !

 

Salsicca home made

Made some Salsicca this weekend.
What is more delicious and also pretty simple to make.
I made it with 2 different flavors/seasonings .

This is the recipe for about 22-25 of these hand size sausages :

The base :
Pork lean meat  1500 gr
Pig lard 500 gr
Salt 35 gr
White wine or water 1 dl
Black pepper crushed 6 gr

Pig casing 5 meters should be enough
You also need some equipment to be able to stuff the casings in a good way.

Seasoning 1:
Fennel crushed 4 gr

Seasoning 2:
Garlic powder or fresh crushed  3 gr
Salve powder or fresh crushed 3 gr




Day 1.
Prepare though is a good thing to remember when making sausage.
I started to cut the meat and lard one day ahead in small nice chunks easy to add in the grinder.
I put it in the freezer over night as u need cold meat and equipment to work with.

I also added the grinder parts that should be in contact with the meat to the freezer overnight.
Just make sure u have some extra space there. I had to make some space this time.

If you have the casing in the freezer make sure to remove it from there.
You can put it a bowl with water over night.

Day 2. Making day

1-2 hours before you want to start making the sausages u remove the meat from the freezer.
Doesn´t need to be rock hard cold. Need to be able to work with also.

You should also make sure to run water a few times through the casing before using it.
Do this in good time.

Start meassuring the seasoning and add it in 2 bowls if u like to try 2 different flavors like me.
If not u should double the seasoning as the meassures above are for the total meat volume.

Now it´s getting time to get started with the fun job making the sausage sort of speak.

Start adding the salt on the meat. Then it´s time to mix it in the grinder. Use the bigger holes 4-5 mm.
When the meat is grinded u split it in two halves and 2 different bowles.
Add the seasonings and make sure to mix it well with your hands or a blender. I used my hands and it was very cold but it worked.

Start adding the casing to the sausage equipment. Now it´s time to start filling the casings. This is the
fun part of making sausage when it works out and the casing is good quality.

The sausage length can for sure differ depending on how u like it to be. In this case to get 22-25 sausages u need to make them about 10 cms in length.
Make sure to make a knot in the end of the casing to make sure the meat stays in the casing.
Then u twist the sausage a few rounds when u have the desired length . The next sausage you twist the opposite way and keep on this until no more casing. You end for sure with another knot.

Difficult to explain the technique. You need to try and make mistakes also to be able to learn.
I did this myself but it´s better if somebody can help assisting during the sausage final process.

Now the sausage is ready .
Both seasonings are great but the fennel sausage is just wonderful when grilling it.


I hope u enjoy it !

Chanterelles & Porcino Heaven

The mushroom season is here in Sweden.
Finding a lot of delicious mushrooms right now when walking in the woods.
Chanterelles and Porcinos are some of the most delicious u can find out there.

It´s lovely to serve with other food or in sauces but why not enjoy only the mushrooms as they are. Feel the wonderful taste and aroma in a nice concentrated way.

The best way to do this is to fry the mushrooms with some nice salty butter and a little bit of pepper.
When the moist from the mushrooms have steamed away and the mushrooms getting a nice brown goldish color they are ready to be enjoyed. Just eating them as they are is lovely but putting them on a piece of nice bread with a lot of butter is the perfect way I think.

If the butter starts dripping down your hands and mouth when u eat this.
Then u know u are in heaven.

Chanterelles for keeping

It´s a great year for mushrooms in Sweden and top season right now for it.
The temperature is getting a little bit colder and it´s really nice having a long walk in the woods.

There is a lot of different mushrooms all over right now but if you aren´t an expert you should for sure be careful what u pick as some can be really sneaky and you can easily get really sick or in worst case die eating them or preparing them incorrect.
I have learned over the years a few mushrooms I dare to pick. The mushroom most Swedes feels sure about to pick is the Chanterelle. There are few different kinds but they are pretty easy to learn to recognize and it´s for sure one of the most tasty to eat so that´s for sure very good.

As we find so much Chanterelles this year we thought it would be good to dry some also.
As I have a machine for this why not use it . I usually only dry beef jerky in it .
One year I dried the mushrooms on some trays for a few weeks so u really don´t need any machines.

This machine dried the mushrooms after about 10 hours at 70 degrees Celcius. You want them to be really crispy . Then u know they are ready.

Now we could fill up some glass jars with rubber sealings making sure to avoid any moist.
The dried mushrooms can now be stored for years without any problems. Keep them in a dark
room though or cabinet.

Now u have the most delicious seasoning for sauces. Take some and mix down in the sauce.
Have some in the stew or casserole. If u haven´t crushed the mushrooms u can add them in water and they will pretty much get back to the origin texture before drying them.


If u like the Chanterelle flavor the possibilities are endless here.

Pink Wildboar Dreams

Had to try something new with my wild boar meat.
Just picked the red Goose berries from the garden. Know that Goose berries are perfect for fat fish, duck and pork. Why not make a nice Goose berry sauce next time when grilling the wildboar meat.

There are a lot of recipes for Goose berry sauce out there. Checked around and found one I believed in and wanted to try.

This is the recipe for Goose berry sauce. Didn´t have any measures to follow and had to improvise a little but I was happy with the result though.

U don´t need that much sauce just enough to sprinkle on the food . This recipe is enough for 6-8 people at least.

- Goose berries 1 litre  ( red berries in this case )
- Yellow Onions 2 big
- 0,5 kg butter
- Star anise  2 stars
- Salt
- Black pepper
- Water 0,1 litres
- Meat stock 0,2 litres
- Sugar 0,1 litres

Start to clean, top and tail the Goose berries. Put them into a pan with a splash of water with the star anise. Cook over a low heat into they break down to a creamy pulp.

Besides that u prepare the stock. You can also use chicken or vegetable stock as u prefer it.

You also chop ans sauté the onions in butter until soft and translucent.
Now adding the stock and let it cook for another 10-15 minutes on low heat.
Don´t want to burn anything.

When ready u strain the onions in a another pan . Then strain the Goose berries in the same pan.
Add a little salt, pepper and the sugar. Taste and add some more if needed.
Finally cook up on a low heat and add some corn flour to make the sauce thicken.
Make sure to stir to avoid burning and or to thick sauce. I like it smooth and creamy like a nice Bearnaise sauce. I end adding some extra butter in the sauce. Can never be to much....

Hopefully u result in a beautiful pink red almost dangerous looking sauce.
A little bit of sour taste from the Goose berries but with a nice buttery onion taste in the background.
The sourness is nice to fat meat.

This time I used some ham and file from wild hog. The meat I spiced with salt and black pepper only.
The ham I cut open and filled with a lot of Gorgonzola cheese and white Asparagus.
Closed the meat and covered it with bacon . Used wooden tooth picks to make sure it held together.

The files I opened and filled with Cheddar Cheese and white asparagus and covered with bacon also.
Because I know some of the younger kids prefer this milder cheese taste.

While grilling the meat we prepared potato cloves in the oven with herbs and oil.
We also made a nice Mozzarella salad with sliced red onions, cherry tomatoes and Balsamic vinegar, salt and pepper.

Finally we ended up with a superb dinner.

Beef Jerky forever

Had to make some more beef jerky.
My family and friends love this recipe. This time I used some nice sliced beef meat.
You can see my Wild boar jerky recipe. Exactly the same herbs and method this time but now with beef. Just wanted show some pictures here.

Pretty simple but so good !

Pyttipanna

A simple Swedish classic dish is Pyttipanna.
Generally meat left overs from the BBQ the other day and cooked potatoes.

In this case I used:
- wild boar ,beef and chicken breasts from yesterdays BBQ
- Cooked potatoes leftovers from some other dinner this week.
- Eggs

Start up a pan with butter and oil .
Cut the meat and potatoes into nice pieces as big as u like them to be.
Start fry it in the pan. Sprinkel it with some black pepper and salt or whatever u find good.
Add some extra butter and make sure u get a nice golden brown surface .

When ready fry some eggs and let the egg yolk be runny . Add the egg on top of the meat and potatoe mix and u have a very delicious dish to enjoy.

We usually add yellow onions and sausages in the dish also and top with some potted root beet.
Potted root beet is very good to this dish.

Good luck making your own Pyttipanna!

Beef Breasola project Finished

Time to try making some Beef Breasola.
4 days ago I started this short term project. Getting a piece of nice beef loin from the grocery store was the first step to start with. This piece weight about 1,5 kgs .
Clean the meat from any blood, fat and membranes etc.
Then time for the curing process.

For the cure I used:

Nitrite salt  0,7 dl
Black pepper 1/2 dl
Mixed pepper 1/2 dl
Mixed herbs/spices 0,5 dl
Garlic  Powder  2 table spoons
Smoked Paprika powder 2 table spoons

Now I let the meat cure in this mix . In a plastic bag for about 4 days in the refrigerator.
Now the meat will dry out because of the salt and get a lot of nice flavors from the spices and herbs.

After 4 days I take out the meat from the refrigerator. You now have a lot of liquid in the plastic bag and the meat feels much firmer/harder.
I now clean the meat with cold water and dry it in a clean towel. Then I tie up the meat with some cooking string to make a sausage kind of shape on it.  No need to I suppose but recipes say u should.

After that I add some new fresh crushed black pepper all over it and smoked paprika powder.

Now it should hang for about 3 weeks before ready to eat and loose about 30% of the weight.
I hang this piece next to my Prosciutto in the cellar room. About 23 degrees Celcius and 60% humidity right now.

I will let you know when I try it out and get back with some pictures.

Now after 3 weeks the meat is ready.
The result was just perfect. Nicely red and great taste.
This won´t be the last time I try this. 3 weeks is just long enough I think.










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Smoked wild boar ham

Yesterday I smoked two wild boar hams. About 2-3 kgs each from a 40 kgs boar.

Started early in the morning and smoking for about 9 hours.
Preparing for the family gathering this weekend celebrating my son and wifes birthday with something good to eat. This is for sure food with some extra love in it .

I started the curing process 4 days earlier putting the ham in a curing bath containing 10% Nitrite salt 90% water.
Before I started the smoking I washed off the saltwater from the ham with cold tap water and dried it with a clean towel before hanging the meat in the smoker.
The first 6 hours teh Temperature was between 70-90 degrees celcius most of the time.
The last 3 hours higher Temperature between 90-120 . Stopping when the meat inner temperature reached 71 degrees celcius.

Used small apple wood chunks and alder wood chips as smoking material.
Also added some dried thyme herbs from the garden to add something extra to the flavors.

When ready I let the ham cool down wrapped in some aluminum foil for a few hours.
Then I cut the first test sample. Nice saltiness and smoke flavor. My wife liked the result. Good enough for me.

No need for panic start figuring out something else for the family gathering this weekend.
Proud serving this for sure.

Risotto wild boar and chanterelles

Tonight we had a great dinner!
What is better then and nice cheesy risotto and why not combine this with some tasty grilled wild boar meat and top it with some spicy fried chanterelles .

Wild boar meat

A few nice slices wild boar meat marinated for 24 hours with some mixed herbs , salt, olive oil, syrup, smoked liquid, black pepper and salt. Don´t follow any recipe. Changing from time to time with what feels right.

Chanterelles

Locally picked chanterelles fried with some butter, salt and black pepper until getting a nice dry crisp.

Risotto

The risotto might need to be described a little bit closer . This one is very tasty for sure.

Recipe for 8 persons.

The ingredients:

- Arbora rice 6 dl
- Yellow onion  1 big  fine cut
- Garlic  4-5 big cloves  pressed or fine cut
- White wine 4 dl
- Stock meat/vegetable  2 litres
- Salt  1 table spoon
- Black pepper  1 table spoon
- Parmesan 0,2 kgs fine cut
- Butter 0,1 kg
- Olive oil 1 dl
- Dried chanterelles 1 dl

Start up a stove plate on maximum heat. Then u add a pot with the olive oil. Heat up the oil and start fry the onion and garlic util u get a fine golden surface.
Now u can start adding the white wine, half of the stock and the rice. Also add the salt, pepper and the dried chanterelles.
When the mix starts to boil up u turn down the heat to almost half. Now it should cook slowly.
Make sure to turn around the risotto once in a while to avoid burn it in the bottom.
Normally the process takes about 30 minutes until ready.
During this time u add the remaining stock as soon as the risotto starts to get to dry. Should be
moist and creamy during the whole process.
You should for sure taste and add salt and pepper if more needed.
When the rice starts to get the fine final texture u like u should add the Parmesan and when ready to serv u add the butter.



Now u have a wonderful dish .
For sure u can add some fresh vegetables to it also.
And a nice glass of red wine . Can´t be much better.

Enjoy!