insideKENT Magazine Issue 54 - September 2016 | Page 67
FOOD+DRINK
POTATOES GRATIN WITH WHITEFISH
ROE AND CHIVE
Swedish traditional potatoes are usually boiled and accompanied by
herring, but this recipe offers a twist on the classic, using oven-baked
potatoes. Absolutely delicious.
INGREDIENTS:
• 1kg fresh, washed potatoes
• 200g grated Västerbottensost cheese
• 200g parsley
• 200ml canola oil
• 200ml sour cream
• 50g whitefish roe
• 2 onions (sliced)
• 1 bundle of dill
• 50g chives
• Salt
METHOD:
1. Preheat your grill.
2. Heat the canola oil to 60-70°C.
3. P
lace the parsley in a blender and blend with the oil until it’s a smooth
paste; pass the paste through a strainer if you have one.
4. B
oil the potatoes in salted water until they’re semi soft.
5. P
lace the potatoes on an oven tray. Roll the cheese into small balls and
place a cheese ball onto each potato.
6. B
ake in the oven until the cheese is melted with a slight crust.
7. M
ix the whitefish roe, sour cream and the parsley oil.
8. T
op the potatoes with the roe and parsley mixture, dill and sliced onion
and finish off by crumbling bits of Västerbottensost cheese onto the
top with a twist of black pepper.
insideKENT PICK…
Seen as autumn’s just around the corner and is the perfect season for cosying up with some
comfort food, we've added our favourite, more hearty Scandi recipe too.
ROAST LAMB WITH ANCHOVIES (SERVES 4)
INGREDIENTS:
• 1.5 kg leg of salt marsh lamb
• 4 anchovy fillets in olive oil, drained, leaving a little oil
• 3 large garlic cloves, peeled
• 20g butter, softened
• 3 fresh rosemary sprigs
METHOD:
1. P
reheat the oven to 230°C/fan210°C. Weigh the lamb and calculate
the cooking time at 16 minutes per 450g.
2. M
ake deep narrow slits all over the leg with a sharp knife. Cut each
anchovy fillet in half lengthways, then across into three. Thickly slice the
garlic cloves. Push 1 piece of anchovy and a couple of slices of garlic
into each slit then spread the softened butter all over the outside of the
lamb. Season well.
3. L
ightly oil a roasting tin with a small amount of oil from the drained
anchovies, then add the rosemary sprigs and any leftover garlic. Put
the lamb on top and place in the oven. Roast for 15 minutes, then
lower the temperature to 200°C/fan180°C and roast for the remainder
of the cooking time you’ve calculated.
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