fake herring

December 10, 2014

hej again,

on all my groups I see requests for christmas recipes...

well, I still think: don't be so traditional, forget about christmas food and dig into all the wonderful spices India has to offer, it all reminds you of christmas....ginger, cinnamon, cardamom....and get creative!

nevertheless, I will share two of my swedish favourites as this is requested and a nice and quick way around the fishy part of the swedish "julbord" ;)

 

simple senapssill – ”mustard herring”

1 small eggplant

1 tsp salt

2 tbsp applecider vinegar

2 tbsp honey

5 tbsp mustard (best self made but for sure without sugar or other fakes)

1/2 tbsp ground white pepper

2 dl rapeseeds oil

take the skin of the eggplant and slice the white part in herringlike pieces, ca 5 mm thick. mix salt & vinegar and massage the eggplant with it.
let rest and steep for ca. ¾ h.

mix the honey, mustard, white pepper, and oil and cover the eggplant bites once they are tender. let sit and rest for at least two hours.

 

 

orange herring

2 hands full portobello mushroom

1 tsp salt 

3 tbsp appelcider vinegar

2 dl cashew nuts

water

1 orange

1 small red onion

1 tbsp honey

a little black pepper

1 pinch of salt

1 small fennel

cut the mushrooms into mouth size ”herring bites”. Mix salt and vinegar and mix with the mushrooms; let sit and rest for ca, ½ h.
in your blender, mix the cashew nuts to a very fine powder. slowly drizzle in water while blending until you get a creamy consistency.

finely grate the peel of the orange, squeeze out the juice, cut the onion into fine fine pieces and cut the fennel into ca. 2 x 0.5 cm slices. mix all ingredients except the mushrooms, season to taste with salt and pepper.
cover the portobello mushrooms with the sauce after the have gotten tender.

Let sit and rest for at least another hour.

 

note that once filled into beautiful and sealed glasses, both “herrings” keep for about a week.

 

 

 

 

 

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