Oxjärpar Med Gräddsås Swedish Beef Croquettes Recipes

OXJäRPAR MED GRäDDSåS (SWEDISH BEEF CROQUETTES)

Steps:

• Heat the oven to 235 C/455°F.
• Soak the breadcrumbs in the cream. Different brands of breadcrumbs absorb different amounts of liquid, so add some milk if it becomes very dense. Stir to avoid lumps.
• Mix butter, parsley, Worcester sauce, salt and pepper to a parsley butter. Divide in eight balls.
• Fry the onion in the butter until transparent. Let cool.
• Mix ground beef, breadcrumbs, eggs, egg yolks, fried onion, salt, pepper and nutmeg.
• Using wet hands, make eight croquettes with a round shape, like chicken breasts. Fill them with the parsley butter balls. Put in a greased oven casserole.
• Bake in the oven for 20 minutes, turning once.
• In the meantime, make the sauce: Slowly fry the flour in the butter until browned. Add stock and soy sauce and simmer for five minutes. Add cream and reduce the sauce to desired thickness. Season with pepper and salt if necessary.
• There will probably be some fat from the croquettes in the tray. Discard that.
• Serve the croquettes hot with sauce, boiled or fried potatoes, pickled cucumber and blackcurrant jelly.

MINCED BEEF CROQUETTES

Steps:

• Day 1: Melt butter in saucepan, slowly add in the flour, mix into a smooth paste.
• Add in the stock and stir, cook for 10 minutes.
• Fry onions and meat in a frying pan until brown, add to saucepan. Add salt, pepper, parsley, and cook for 1 minute. Pour into a dish and allow to cool overnight.
• Day 2: Divide up into equal amounts, and roll into small oblong shapes. Roll into breadcrumbs. Beat eggs, and coat the croquettes, then roll into cornflake crumbs. Refrigerate overnight.
• Day 3: Heat oil in a deep fat frying pan, add croquettes and fry until golden brown.
• Makes approx 12 croquettes.

SMOKED HAM PIE - SWEDISH QUICHE (SKINKPAJ)

Steps:

• Press pastry dough into baking pan.
• Set oven to 350°F
• Combine egg yolks, sour cream, ham, and cheese. Pour over dough, like a pizza.
• Bake at 350°F for 40-60 minutes, depends on oven as they vary.

SWEDISH KNäCKEBRöD

Steps:

• Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
• Gradually add the milk with a spoon or pulse until you have a stiff dough.
• On a lightly floured board roll out as thin as you can.
• Cut dough into strips about 2"x3" and punch lots of small holes in each.
• Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
• Cool on wire rack then store at room temperature.
• Will keep 5-7 days.

SWEDISH CRISPBREAD (KNäCKEBRöD)

Steps:

• Dissolve yeast in the water (if using dry yeast, follow instructions).
• Add salt and fennel/aniseed.
• Add rye and enough wheat flour to make a quite firm dough.
• Knead vigorously for at least five minutes.
• Divide into 16 parts and roll to balls.
• Let rise, covered, for 40 minutes.
• Heat the oven to maximum heat.
• Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
• Use plenty of rye flour when rolling.
• Make a one-inch hole in the middle.
• Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
• Bake one at a time on a dry tray in the oven for about 2-4 minutes.
• They should get brown, but not too burnt.
• Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
• Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.

SWEDISH LUTEFISK

Steps:

• Soak the fish in clear water for 3 days.
• Add 2 tbsp lye into a gallon of water.
• Soak for 3 days in this solution.
• Then soak for 4 days in clear water, changing the water every day.
• To cook the lute fish--------.
• Tie the fish loosely in a square of cheese cloth.
• Drop in a large enamel pot of boiling water.
• Cook 10 minutes or until well done.
• Remove cheese cloth put on a platter and debone.
• Serve with a white sauce or a mustard sauce.

BEEF CROQUETTES

Steps:

• Cut the meat into pieces. Place the meat, chorizo slices and the oregano in a food processor and pulse until slightly chopped. Season with salt, pepper and nutmeg and mix the spices into the meat with your hands.
• Place the olive oil, the chopped onion and the chopped garlics in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the meat, stir and simmer about 15 to 20 minutes, stirring occasionally. Remove briefly the saucepan from heat and mix well the egg yolk into the meat. Then, sprinkle with flour, stir and place the pan back on the stove about 3 to 4 minutes. Turn off the heat and sprinkle with chopped parsley.
• Place the meat in a dish and let cool to room temperature. Mold with your hands small portions of the meat in the shape of croquette.
• In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs.
• Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. Once the croquettes are fried, place them on a plate with absorbent papper.
• Serve the meat croquettes with rice or just with salad.

KOROKKE - JAPANESE POTATO CROQUETTES

Steps:

• Mix together mashed potatoes and corn.
• Make into patties that are fat but flat.
• Dip each pattie first in flour, then beaten egg, then panko.
• Fry in hot oil.
• Drain on paper towels.
• Serve with Tonkatsu sauce, or other Asian sauce.