Master Chef Classes are always a point of Learning Techniques and knowing about Cuisines … This is Time , It was Sweden … Sweden is the fourth-largest country in Europe. It is the largest Scandinavian country (the other countries in Scandinavia are Denmark, Finland, and Norway). About 15 percent of Sweden’s total area lies north of the Arctic Circle
Sweden’s climate and location are largely responsible for the development of its cuisine. Early inhabitants stocked food supplies to prepare for the start of the country’s long, cold winters by preserving meat, fish, fruits, and vegetables.
The Vikings, who inhabited all of Scandanavia more than one thousand years ago, were some of the first to develop a method for preserving foods. In preparation for long voyages, foods were salted, dehydrated, and cured. Though modern-day technology (such as the refrigerator and freezer) has eliminated the need for such preserving methods, Swedes continue to salt, dehydrate, and cure many of their foods, particularly fish.
During the Viking era, a.d. 800 to 1050, these ruthless crusaders embarked on raids all across Europe, invading lands possibly as far south as the Mediterranean Sea. The British Isles and France were in close proximity to Scandinavia, and therefore endured continuous Viking invasions. Over time, various foods such as tea from England, French sauces and soups, and honey cakes from Germany were brought back to Scandinavian territory and incorporated into the diet. Swedes still find soups a great way to use leftover food.
Historically, Swedish cuisine has not been as popular as other European fare. It has, however, been influential. The Russian nation is said to have been established by Scandinavian traders and warriors (called Varangians), and Sweden may be responsible for introducing fruit soups, smoked meats, cream sauces, and herring to early Russians
In association with Embassy of Sweden , Delhi Culinary scene embarked a Master Class by Chef EBBE Vollmer of Vollmers , Chef Vollmer is renowned for the stellar achievement of obtaining two Michelin Stars for his exquisite restaurant- Vollmers, in Malmo, Sweden. The restaurant is known globally for its authentic Swedish cuisine.
Co-hosting the event was The Lodhi’s Executive Chef, Vijay Thapliyal who stated ‘We were delighted to have Chef Ebbe Vollmer of Vollmers join us today at The Lodhi and take us through the making of these beautiful dishes.
Crispy Potato Cake with Smoke Sour Cream & Salted Fishes:
Oil ( Olive Oil )
Salt to Taste .
For Sour Cream
Fresh cream 1 cup
Lemon juice 2 tablespoons
Hung yogurt 1/4 cup
Salt to taste
Beat The Cream until thick … Add Lemon Juice and Hung yogurt and mix well . Season with salt , Mix well and keep aside .
Get 4 baking big potatoes, peel them, slice them very thin on the mandolin.
Reslice those slices with a knife until they become very thin Julian. Put them in water to get the starch away.
Then you heat oil to 130-140 degrees and you put some kind of mould inside the oil so your cakes get brown and you keep them together and they create little burstness.
Roll the potato in your hand like a yawn put it in the mould, wait for 5 seconds and slowly push all the edges with a tweezers or fork.
You let it slowly cook on one side as it takes times and then you carefully flip it other side.
Cook it till it stops bubbling and its light golden, after that when you get it out of the oil it gets more color so you should take it more early because if it turns darker than it becomes bitter.
You can serve this with your choice of topping like onion, sprinkle with cheese, or put some fish eggs.
Pan fried Loin of Lamb with charred leeks & pickle green tomatoes
Lamb racks – around 1kg ( Serving 5-7 people ) .
Butter ( 500 gms )
Oil ( Olive Oil )
Green Tomatoes – 3 in No
Salt and Pepper to Taste .
Mustard seed – just a Little pinch
For Wine reduction
Red Wine ( For Reduction ) – 750 ml
Spring Onion – 3 in no Finely cut .
Sugar ( A small cup )
Fried the lamb in the pan on the fatty side down.
Get it nice colored When the lamb is cooked nicely cover it with rum and leave it for some time with extra butter and base it with spoon.
It will become golden brown all over. Put it in the oven at 150 degrees until quarter temperature is 51 degree and then rest it for 10 min.
Garnish it with pickle green tomatoes. Slice completely hard green tomatoes, slice it on the mandolin.
Luke warm pickling liquid with mustard seeds and blanched first to remove the spiciness from it.
White vinegar 1 part, sugar 2 part, water 3 parts and spring onion. For sauce there will be a red wine reduction and put a bit of toast. Roast it for some time and split it with a bit of oil.