Fltilyklar
Stuffed shoulder of mutton
(4 people)
Pre-heat the oven to 200°C.
Stuffing:
0.5 l spinach leaves (without stems)
1 tbsp butter
0.25 dl chicken peas
0.25 dl dried chestnuts
0.25 dl pine nuts
5 cloves of garlic
0.25 dl sun-dried tomatoes
2 tbsp needles of rosemary
4 mushrooms
2 tbsp virgin olive oil
1-2 tbsp bread crumbs
salt and pepper
1 shoulder of mutton w/bone
Allow the peas and the chestnuts to soften in a bowl of water overnight. Bring the peas to the boil and let simmer for 30-40 minutes. Meanwhile, remove the bone, fat and sinew from the meat, and cut the muscle so that the shoulder becomes equally thick everywhere and thus easy to roll. Cut the bones, cook them in the oven for 10-12 minutes and make a broth. Peel the garlic and cut into squares along with the chestnuts and the tomatoes (do not make the squares too small). Clean the mushrooms in cold water and cut into squares. Chop the rosemary needles. Clean the spinach in cold water and lightly boil in a little water, having added the butter. Pour into a sieve, cool with running water and let dry. Heat the oil on a pan, add the garlic and the nuts and brown before adding the tomatoes and the mushrooms, which are also browned. Then add the peas, the rosemary, and salt & pepper to taste. Spread the mutton on a table, dry well, sprinkle with freshly ground black pepper and put the spinach leaves on top. Put half the stuffing into a bowl and mix with bread crumbs. Then put the stuffing onto the spinach and spread evenly. Roll the meat and tie together or use a net. Brown the roll on a pan before putting it in a flameproof casserole on top of the rest of the stuffing. Sweat at 165°C for an hour. Allow the roll to cool for 10 minutes before cutting and serving.
Rosemary Broth
Bones from the mutton
1 l cold water
1 carrot
2 shallots
1 twig of rosemary
freshly ground black pepper
freshly ground salt
the peelings from the shallots (see below)
100 g butter
1 dl white wine
corn flour (optional)
Brown the bones, the shallots and the carrot, and put these in a cooking pan. Add water and turn on to medium heat. Note that when this boils some froth appears which is to be removed immediately. Remove as much fat as you can from the broth. Do not boil at a very high temperature. Let simmer for 40 minutes, then add rosemary, the peelings (the skin) from the shallots, salt and pepper. Continue to let simmer for 20 minutes. Then sift the broth into another, smaller pan. Add white wine and continue to let simmer for 30 minutes. Add salt and pepper to taste, use corn flour, if needed, to make the broth thicker. and add cold butter just before serving.
Potato Cake with Muscat and Parmesan
4 baking potatoes
3 tbsp fresh Parmesan (ground)
3 tbsp chopped parsley
salt
freshly ground pepper
freshly ground muscat
2 eggs
1 tsp oil
Boil the potatoes for 20 minutes, then cool and peel. Spread the oil onto a small, circular flameproof casserole, cut the potatoes into 3-4 mm wide slices and place neatly in a layer in the casserole. Add salt, pepper and muscat, then spread parsley and Parmesan. Now add another layer of potatoes, and then again the spices, and so on, until the casserole is full. Then whip the eggs and pour over the potatoes. Put into the baking oven and bake for 10 minutes. Then take the casserole out, empty it onto a baking tin, add Parmesan and muscat and bake again for 10 minutes, or until the surface is golden brown. Cut the cake into 4-6 parts so it looks like a sliced tart.
Red Onions Boiled in White Wine
4 small red onions
1.5 dl white wine
1 tsp virgin olive oil
1 twig rosemary
salt, pepper
½ tsp honey
Immerse the onions into water and slice it. Do not use a sharp knife. Put everything else into a pan and heat up to boiling point before adding the onions. Put on the lid and let simmer for 20 minutes, then allow to cool under the lid for 30 minutes before serving. Note that the onions should not be immersed in the wine, since they are supposed to be cooked in the steam. Therefore it is important that the lid is tight, otherwise the results may not be as desired.
Pre-heat the oven to 200°C.
Stuffing:
0.5 l spinach leaves (without stems)
1 tbsp butter
0.25 dl chicken peas
0.25 dl dried chestnuts
0.25 dl pine nuts
5 cloves of garlic
0.25 dl sun-dried tomatoes
2 tbsp needles of rosemary
4 mushrooms
2 tbsp virgin olive oil
1-2 tbsp bread crumbs
salt and pepper
1 shoulder of mutton w/bone
Allow the peas and the chestnuts to soften in a bowl of water overnight. Bring the peas to the boil and let simmer for 30-40 minutes. Meanwhile, remove the bone, fat and sinew from the meat, and cut the muscle so that the shoulder becomes equally thick everywhere and thus easy to roll. Cut the bones, cook them in the oven for 10-12 minutes and make a broth. Peel the garlic and cut into squares along with the chestnuts and the tomatoes (do not make the squares too small). Clean the mushrooms in cold water and cut into squares. Chop the rosemary needles. Clean the spinach in cold water and lightly boil in a little water, having added the butter. Pour into a sieve, cool with running water and let dry. Heat the oil on a pan, add the garlic and the nuts and brown before adding the tomatoes and the mushrooms, which are also browned. Then add the peas, the rosemary, and salt & pepper to taste. Spread the mutton on a table, dry well, sprinkle with freshly ground black pepper and put the spinach leaves on top. Put half the stuffing into a bowl and mix with bread crumbs. Then put the stuffing onto the spinach and spread evenly. Roll the meat and tie together or use a net. Brown the roll on a pan before putting it in a flameproof casserole on top of the rest of the stuffing. Sweat at 165°C for an hour. Allow the roll to cool for 10 minutes before cutting and serving.
Rosemary Broth
Bones from the mutton
1 l cold water
1 carrot
2 shallots
1 twig of rosemary
freshly ground black pepper
freshly ground salt
the peelings from the shallots (see below)
100 g butter
1 dl white wine
corn flour (optional)
Brown the bones, the shallots and the carrot, and put these in a cooking pan. Add water and turn on to medium heat. Note that when this boils some froth appears which is to be removed immediately. Remove as much fat as you can from the broth. Do not boil at a very high temperature. Let simmer for 40 minutes, then add rosemary, the peelings (the skin) from the shallots, salt and pepper. Continue to let simmer for 20 minutes. Then sift the broth into another, smaller pan. Add white wine and continue to let simmer for 30 minutes. Add salt and pepper to taste, use corn flour, if needed, to make the broth thicker. and add cold butter just before serving.
Potato Cake with Muscat and Parmesan
4 baking potatoes
3 tbsp fresh Parmesan (ground)
3 tbsp chopped parsley
salt
freshly ground pepper
freshly ground muscat
2 eggs
1 tsp oil
Boil the potatoes for 20 minutes, then cool and peel. Spread the oil onto a small, circular flameproof casserole, cut the potatoes into 3-4 mm wide slices and place neatly in a layer in the casserole. Add salt, pepper and muscat, then spread parsley and Parmesan. Now add another layer of potatoes, and then again the spices, and so on, until the casserole is full. Then whip the eggs and pour over the potatoes. Put into the baking oven and bake for 10 minutes. Then take the casserole out, empty it onto a baking tin, add Parmesan and muscat and bake again for 10 minutes, or until the surface is golden brown. Cut the cake into 4-6 parts so it looks like a sliced tart.
Red Onions Boiled in White Wine
4 small red onions
1.5 dl white wine
1 tsp virgin olive oil
1 twig rosemary
salt, pepper
½ tsp honey
Immerse the onions into water and slice it. Do not use a sharp knife. Put everything else into a pan and heat up to boiling point before adding the onions. Put on the lid and let simmer for 20 minutes, then allow to cool under the lid for 30 minutes before serving. Note that the onions should not be immersed in the wine, since they are supposed to be cooked in the steam. Therefore it is important that the lid is tight, otherwise the results may not be as desired.
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