Palt Recipes

PALT

Steps:

• Skin and cube the pork belly. Add some salt (not the 2 tbsp).
• Add the pork and braunschweiger to a mixing bowl. Combine thoroughly.
• Fill a large pot with water, add some salt (not the 2 tbsp). Bring to a boil on medium.
• Peel the potatoes, grate them, and drain most of the liquid.
• Get another mixing bowl. Add the potatoes, flour and 2 tbsp of salt. Work until the dough is slightly sticky.
• Divide the dough into pieces, about tennis ball size. Flatten them, make an indentation in the middle, and add a generous spoon of pork filling. Pinch the dough at the top to seal.
• Drop the palt into the pot of boiling water. Boil for 40-60 minutes, stirring occasionally so they don't stick to the bottom.
• Serve with a pat of butter, lingonberry jam, and a glass of cold milk on the side.
• Peel and quarter the beets. Put on a microwave safe dish and cover with a damp paper towel.
• Microwave for 6-10 minutes, or until the beets can be easily pierced with a fork. Drain and let them cool.
• Finely dice the beets. Add to a pan with sugar, diced ginger, and the juice of 1 lemon.
• Simmer for 40 minutes until thick and syrup like, stirring occasionally so the sugar doesn't burn.
• Transfer to a prepared mason jar (a jar that has been sanitized so the jam stays good) and let it cool down. Use whenever you want jam!

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

PALT

Steps:

• Mix milk, water, cinnamon and cardamon.
• Add the flour and mix, then knead to form a smooth dough (should not be too sticky).
• Knead it on a floured board, then form 5 seperate balls.
• Fill a deep cooking pot (to half) with water.
• Place the balls into the water (they should sink).
• Boil for 10 minutes and add the salt.
• Keep boiling another 20 minutes, the palt is ready when they float.
• Serve as is (healthier), or with butter, jam, honey.

TEXAS CHILI

Steps:

• Preheat the oven to 400 degrees F.
• Put the chiles on a small rimmed baking sheet and toast in the oven until fragrant, about 4 minutes. Don't let them burn or they will turn bitter. Transfer the chiles to a medium heatproof bowl and cover with boiling water. Cover with plastic wrap and let the chiles soak until softened, 45 minutes to 1 hour.
• Drain the chiles then remove and discard the stems. Split open each chile and scrape out the seeds with the back of your knife. Discard the seeds and transfer the chiles to a blender. Add the cumin, half of the diced onion, half of the garlic, 1/2 cup of the beef stock, 1 teaspoon salt and 1 teaspoon black pepper. Blend, occasionally scraping down the sides of the blender, until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin).
• Heat a medium skillet over medium-high heat. Add the olive oil. When the oil is hot, add the chile paste and cook until slightly darkened, 4 to 5 minutes. Remove from the heat and set aside.
• Heat a large, heavy-bottomed pot over medium-high heat and melt 2 tablespoons of the lard (or heat 2 tablespoons of the vegetable oil). Season the beef cubes with salt and pepper. When the lard begins to smoke, swirl the pot to coat and add half of the beef. Cook, lowering the heat if the meat threatens to burn, until lightly browned, about 3 minutes per side. Transfer to a bowl and repeat with 2 more tablespoons of the lard and the remaining beef. Set aside.
• Melt the remaining 1 tablespoon lard (or heat the remaining 1 tablespoon vegetable oil) in the pot. Add the remaining diced onion and garlic and cook gently over low heat, stirring occasionally, until softened, 3 to 4 minutes. Add the beef back to the pot along with any juices. Then add 2 cups water and the remaining 2 cups beef stock. Stir in the reserved chile paste and bring to a simmer over high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Lower the heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, uncovered, stirring occasionally, until the meat is tender, about 2 hours.
• Thoroughly stir the masa harina, brown sugar and vinegar into the chili. Gently simmer for a few minutes until the sauce has thickened. Taste and adjust seasonings as needed.
• Serve in individual bowls with a dollop of crema, shredded cheese, white onion and a lime wedge.

PALT -- PALTAKADEMIEN

Steps:

• Mix all ingredients except ground meat.
• I use ground beef & ground sausage together.
• You can use any type of ground meat mixture you want.
• Make balls of ground meat.
• Take piece of dough and make round circle.
• Place meat inside and close up on all sides until round ball.
• Lower the meatballs into the salted boiling water.
• Boil for about 50 minutes.
• Serve with butter and lingonberry preserves.

AIR FRYER FROZEN FRENCH FRIES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place frozen French fries in a large bowl. Add olive oil and toss to coat. Season with salt and toss to coat again.
• Spread out French fries in the basket of the air fryer, making sure to not overcrowd, and cook for 10 minutes. Turn fries over using a spatula and continue cooking until desired crispness, 2 to 4 minutes more.