FOOD AND DESIGN FROM HELSINKI
ERIC ERICSONHALLEN, KYRKSLINGAN 2
111 49 STOCKHOLM
The dinner tickets are now available, email at info@helyes.fi
or telephone reservations between 9am - 4pm at number +358 50 590 9768.
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WHITEFISH TARTAR (serves 4)
Fresh fish combined with crispy, sweet rye bread croutons.
500g whitefish or sea bass fillets sea salt spring onions, to taste 5 red radishes dash of freshly squeezed lemon 1 tbsp vegetable oil 100g of toasted Finnish archipelago bread or rye bread croutons
Cut the fish into small cubes and sprinkle generously with salt. Chop the spring onions and radish into thin slices. Mix the fish, spring onions and radish in a bowl with a dash of oil and lemon juice.
KARELIAN HOT-POT (serves 4)
Traditional Finnish dish baked overnight in a terracotta or cast iron pot. Tasty stew with a clear broth.
300g beef (flank, shin, rump or other cuts suitable for stewing) 300g pork (eg. hind loin, fore loin, belly) 300g lamb (eg. leg, breast) a couple of cut bones are a great extra but not absolutely necessary 2 onions 4 garlic cloves 3 bay leafs 2 whole white peppers 8 whole allspice 10g sea salt 50g of butter 1 litre of water potatoes
Preheat the oven to 80 degrees C. Cut the meat, onion and garlic into 2x2cm cubes.
Pan-fry the meat, onion and garlic in butter in a hot pan until brown. It is easiest to do a little at a time to avoid over-cooking the meat.
Place the meat in a terracotta or cast iron pot with a lid. Rinse the frying pan with 1dl of water and add the juices to the pot for extra flavour.
Add all the other ingredients. Slowly add boiled water until the meat is just covered. Cover the pot with a lid. Place it in the oven and leave for 6-8 hours in 80 degrees C. Do not stir the pot so the meat does not disintegrate and the broth stays clear. The dish is delicious simply served with boiled potatoes.
WHIPPED LINGONBERRY MANNA (serves 4)
Traditional dish with wonderful smooth texture. Serve with flavoured cold milk.
1 litre water 300ml lingonberries or raspberries 150ml sugar ¼ tsp salt 200ml semolina 400ml milk sugar (to taste)
Bring the water to boil in a saucepan. Mash the lingonberries together with sugar and salt and add the berries to the boiled water. Then boil the mixture for approximately another 10 minutes. Strain and press the juice from the berries removing the skin of the berries. Add semolina to the mixture, stir well and cook on a low heat for 30 minutes.
When the mixture is the consistency of porridge, pour into a mixing bowl and whisk with a hand mixer, until tepid and mousse-like. Leave in the fridge to set for 1 hour. To make the sweet milk you serve with the manna, dissolve sugar in to milk. Serve the manna in a small bowl with the milk.
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