Just before Sebastian Gibrand and the swedish team took of for the Bocuse d’Or final in Lyon I was lucky to be invited to taste the Swedish dishes.
The food was magical! And it looked fantastic!
I’m so happy for them that they got a silver! Congratulations! âïžâïžâïž
So here I give you a photo bonanza from their last practise in Sweden before taking off to Lyon.
What a gang!!!
This is a very tasty Chinese dish that my chinese ayi taught me a long time ago back in Shanghai.
And I always cook it for our Chinese New Years celebrations.
You need the following:
4 chicken filets, cut into small pieces
4 table spoons cornstarch
8 Star anise
2 egg whites
Soy sauce
Salt
1, You mix the egg whites with the cornstarch and anise.
2, And then you add the chicken to it.
3, Wait for some minutes, then put it into the wook and cover with water.
4,Let it simmer for some minutes.
5, Then wash it in a drainer.
6, Next, add oil to the wook and fry it all for 2 minutes.
7,Add some water, and 5-6 tablespoons of soy sauce.
And some salt, not to much!
And a spoon if sugar!
Let it simmer for around 5 minutes.
Done!
Serve with some noodles, or just eat it as it is.
My kids prefer home made dumplings, or Jiaozi as they say in China. I have to make them a few times every month. And I always have one of the kids to help me with them. Because it takes some time to make them..
Favourite filling; minced chicken, cabbage, spring onion, garlic, fresh ginger.
The sauce is mega important!! I like to mix Japanese soy sauce, a touch of rice wine and freshly squeezed ginger. All mixed together. Yum!!
I buy the dumpling (jiaozi) wrappers in a local Asian store. I normally buy the gyoza skins.
About 50 dumpling/gyoza wrappers
INGREDIENTS
500 grams of minced chicken
2-3 spring onion, finely chopped
A hand full of finely chopped cabbage
Squeeze in some ginger (if you like ginger)
1 piece finely sliced garlic
1 table spoon rice wine
1 table spoon soy sauce
A touch of sesame sauce
Mix it all together
Prepare a table with the bowl of minced chicken
A glas of water
A wooden board to put the finished dumpling at. It should be a bit damp so they don’t get stuck.
A table spoon.
And then you put a table spoon full of the mix in the middle of the wrapper.
And then you dip your finger in a glass of water, and dampen the outer wrapper ring before you fold it together. Press the ends of the wrapper seal it to close. The water makes it easier.
Make little pleats all around the dumpling.
Cook them in a wok or a frying pan. You need a lid.
Add oil in the pan, add some dumplings. Fry more a short while.
Add water to the pan til the bottom is full, put the lid on. When the water is gone, then you let them fry on one or two sides (If you like them fried)
Enjoy!!!
This is really nice to do with a group of friends. And you can freeze the ones you dont use!!
It’s situated at Södermalm in Stockholm. The place looks very Asian with a lot of furniture from India, buddhas etc.. It’s has a very relaxed vibe, and is normally packed in the weekends.
They have salads, sandwiches and good cakes! I really like their carrot cake! A nice touch is that they ask you to not use your computer, and everyone is speaking with their company at the cafe! Just like it should be!
Adress;
Katarina Bangata 21, Stockholm
The perfect dish when you are lazy. And you can use halloumi instead of sausage! Fry it a bit before you add it to the sauce!
In Sweden we use a bigger sausage called falukorv. The sausage is made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and some mild spices. It is a cooked sausage, so you can eat it cold. I normally fry it, or put it into the oven with some cheese.
But back to Sausage Stroganoff.
Ingridients;
400-500 gram sausage, preferably Falukorv into slices.
2 finely chopped yellow onions
2 dl cream
1 dl water
1-1,5 Table spoon of tomato purée
1 table spoon Soy sauce, chinese
And some oil for cooking
What to do;
SkĂ„nska Gastronomipriset, I had the honour to hand out the prize to Southern Sweden’s Biggest Star 2018, Martin Morand. Martin is an amazing pastry chef. He is a member of the Swedish Pastry Team that won Coupe du Monte Europe 2018! And soon will compete World Wide!
I look tinyđ
This was an amazing night with people that love food and drink in SkÄne (Southern Sweden)
And to represent Gourmet magazine here was an honour! 
And a big bonus was that I could hang out with my friend Gunilla there!
All of the winners:
Martin Morand, Daniel Berlin Krog, Vollmers, Arilds Wine Yard, SkÄnska Spritfabriken, Thomas Drejing, Botildenborg, Vismarlövs Café & Bagarstuga and Frida Nilsson.
