Bacon Cupcakes

Today we celebrated Fraser’s birthday with a game of bowling and a steak pie dinner. Before going bowling we had brunch, and to make it festive we made some bacon cupcakes. This is how we made them:

Fry some bacon slightly. Cut round pieces of bread using a glass and put those in the bottoms of a cupcake tin and line the walls with bacon slices after having buttered the tin.

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Put finely chopped (I used the food processor) and then fried mushrooms on top of each bread . Add salt and pepper.

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Add an egg to each cup cake.

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Bake in the oven for about 20 minutes at 225 degrees.

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The bacon cup cakes were served with baked beans and toast.

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We also made a vegetarian alternative where the bacon was substituted with savoy cabbage.

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Then there was bowling and for dinner steak pie (with the mandatory vegetarian alternative).

steak pie

Recipe was derived from here. They used back bacon and we used streaky bacon. The bacon eaters in the household prefers the streaky sort. Back bacon makes prettier flowers I think.


Pulled Pork in Bread Rolls With Coleslaw

Easy to make and very delicious. Pulled pork served with rolls, vinegar sauce and coleslaw.

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The Meat:
Preheat oven to 225 degrees Celcius. Use 1,6 kg of shoulder of pork with the bone. Line a roasting tin with sheets of foil big enough to fold over the top of the pork. Pat the meat dry with a paper towel and add it to the tin. Mix together 2 tbsp of salt, 2 tbsp of muscavado sugar and 1 tbsp of smoked paprika and rub about half of it into the meat.

Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125 degrees. Fold the foil over the top to make a sealed parcel. Put it back in the oven and cook for about 6–7 hours, until the internal temperature measures 89 degrees Celsius and it’s soft enough to spoon. Pour off the juices. Use a couple of forks to pull the pork to shreads.

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The sauce:
Mix the followin ingredients. Shake them up well! This shouls be done well in advance, say the night before.
2,5 deciliters of distilled vinegar
1 teaspoon hot sauce
2 tablespoons sugar (white, light brown, or dark brown)
1 tablespoon salt
2 teaspoons crushed red pepper
2 teaspoons finely ground black pepper

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Mix shredded white cabbage, shredded carrot and some finely chopped onion with sour cream, mayonnaise, Frensh mustard, salt and black peppar.

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Sources: The Meat, The Sauce, Coleslaw

Ginger Pork

Not a favorite of mine, but Kalli loves it. I like the idea of it because of the fresh and interesting ingredients, but it is not my thing. The taste of ginger I think is a bit overwhelming and I would have liked the vegetables to be more done. The recipe is to be found here.

Passar utmärkt till: Schneider Weisse Tap 4

Leila’s Tasty Ribs

The other day I saw TV chef Leila Lindholm cook some fantastic dishes among which were glaced ribs. They seemed tasty, christmasy and easy to cook. I decided to try them out tonight to see if they were fit for the Christmas table.

Leila used 5 kilos of thick ribs and she started of by boiling them for about an hour and a half in water, with plenty of salt, large pieces of onion, sliced carrots and whole garlic cloves. After the boil the ribs were drained, put in an oven dish, and covered in glace made from:

– 1dl of Japanese soy sauce
– 1dl of brown sugar
– 1dl of ketchup
– 1/2 dl of honey
– 2 tbsp of sesame oil
– a thumb sized piece of ginger
– 2 crushed garlic cloves

The ribs are the cooked in a 200 degree oven for about 30-40 minutes. Brush with glace halfway through the cooking time.

I am not much of a pork eater myself, but the rest of the family thought they were great. We had baked potatoes on the side.

The meat being boiled

Mmm… That Was Good!

Rostade grönsaker

The wine monopoly website keeps delivering good recipes and this really was a very delicious dinner. The array of flavours thanks to all the different kinds of vegetables provided a definite culinary treat.

This is how I think it should be done; and this with some changes from the original recipe. (4 servings)

Heat the oven to 225 degrees.

Trim about 700 grams of pork filet. Cut it into 6-8 pieces. Marinate in: olive oil, thai soy sauce, sesame oil, pepper mix/McCormick broil mates, garlic. Good splashes of everything but the sesame oil, which is quite dominante.

Peel and half 4 potatoes. Clean and half two red peppers. Cook in oven for about 10 minutes. After that, put the peppers in iced water while the potatoes are left in the oven dish. Cut two carrots and two parsnips into medium size pieces and add to the oven dish. Add four cloves of garlic with the peel still on. Oven bake potatoes, parsnips and carrots. Peel peppers and cut into medium size pieces. Boil four shalottes, put them in iced water so you can pull their peel off. Cut into medium pieces. Cut a zucchini into thick slices and salt it to bring the water out. Fry shalottes, peppers and zucchini with about 16 small black olives and 8 large green. Add salt and pepper to taste.

To make the sauce, fry a finely cut shalotte without browning it. Add three deciliters of chicken stock and boil to reduce. Add two deciliters of cream and some Maizena to thicken. Mix in two deciliters of cooking yoghurt, two tablespoons of white wine vinegar, two tablespoons of butter and a good pinch of sugar. Add salt and pepper to taste.

While all this is going on; cook the meet in a grill pan. In the original recipe the meet is oven baked; we choose to just marinate and grill it.

Now, time to serve!

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