A Swedish summer to remember
BBQ season is
now in full swing and rather than serving the usual smorgasbord of meats, why
not go Swedish this summer? The unique combination of rich venison, aromatic
juniper berries and distinctive Västerbottensost cheese are certain to set
taste buds a-tingling.
Named the
“King of cheese’s” in Sweden, Västerbottensost has been made to the same secret
recipe since 1872. The cheese is typically aged for 14 months, in which time it
develops a unique character with both salty and bitter tones. This distinctive
cheese along with the flavourful venison – one of the nation’s most beloved
meats – makes for a perfectly Swedish pairing. Västerbottensost is available in
Waitrose, Ocado and Selfridges.
Venison burgers
Ingredients:
700 g venison
(or minced beef)
50 g fried
bacon
2 tsp crushed
juniper berries
A pinch of
coarsely ground black pepper
A little rock
salt
Västerbottensost
Burger buns
200 ml milk
100 ml water
25 g yeast
2 tsp salt
1 tbsp
granulated sugar
4 tbsp
rapeseed oil
900 ml wheat
flour
1 egg
100 g grated
Västerbottensost
Preparation:
For the
venison burgers:
1. Finely chop the bacon and mix with the
venison, roasted and crushed juniper berries and pepper.
2. Divide the meat into six equal pieces and
shape into regular burgers.
3. Brush the burgers with oil and season
with rock salt. Barbecue on a high heat, turning the burgers when they have
dark griddle marks.
4. Finally, add a slice of Västerbottensost
and let it melt with the heat of the burger.
Burger buns:
1. Heat the milk and water to 37 °C and pour
into a dough mixer. Crumble in the yeast and add salt, sugar and oil. Mix in
the flour until the dough is smooth. Then add the egg and grate in the cheese.
2. Work the dough in the dough mixer for
about 10 minutes at the lowest speed.
3. Tip the dough out of the bowl onto a
clean board and knead it with 1–2 tbsp wheat flour to stop it sticking to the
board.
4. Divide the dough into 10–12 equal pieces
and knead into round buns. Spread them on a greased baking tray 4 cm apart and
leave to rise under a tea towel for 30–45 minutes.
5. Bake at 220 °C in a fan oven for 10–15
minutes.
For recipes follow this link
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