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Jansson's Temptation with Swedish Meatballs: Tastes Like Home

Updated / Monday, 12 Nov 2018 16:06

Jansson's temptation, meatballs with boiled spuds, brown sauce, lingonberry jelly & pickled cucumbers. Plus, Swedish meatballs with brown sauce & potato purée.

Ingredients

Jansson's Temptation

Serves: 4 portions

  • 6-10 anchovies (save some of the liquid)                  
  • 4-5 mid-size potatoes (350-400gr)
  • 1-2 yellow onions or leek      
  • 2-4 tbsp butter                
  • 200-300ml whipping or double cream

Swedish meatballs

Serves: 4

  • 600 gr beef mince
  • 50 ml breadcrumbs
  • 200 ml  whipping cream
  • 1 small yellow onion
  • 1 tbsp butter
  • 1 medium egg
  • 1.5 tsp salt
  • 2 pinches white pepper
  • Butter for frying


Potato purée

Serves: 4

  • 450g potatoes      
  • 1kg celeriac                      
  • 150ml milk, or as needed
  • 2oz butter                          
  • salt & white pepper to season

Brown sauce

Serves: 4 

  • 25g butter  
  • 25g flour    
  • 100ml milk
  • 2 tbsp cream                                
  • 500ml beef stock
  • Juice from meatballs
  • Salt & white pepper to season

Pickled cucumber 

Serves: 4 

  • 1 cucumber
  • 3 pinches salt
  • 2 tbsp vinegar (12%)
  • 2 tbsp sugar
  • 0.5 pinch white pepper
  • 2 tbsp chopped parsley
  • 100ml water

Method

Jansson's Temptation

  1. Clean and fillet the anchovy.
  2. Peel and thinly slice the onion.
  3. Sauté the onion lightly and leave to cool.
  4. Peel the potatoes and slice into battens, slightly thicker than matchsticks.
  5. Butter an oven-proof dish.
  6. Layer potatoes, onion and anchovy fillets in the dish, starting and finishing with potato.
  7. Dollop the rest of the butter on top and pour over some of the anchovy liquid.
  8. Place dish into a medium hot oven and cook for 10 minutes.
  9. After the 10 minutes, carefully pour in the cream into the dish.
  10. Keep cooking for 45-60 minutes.
  11. Make sure potatoes are cooked through before removing the dish from the oven.
  12. This dish can be served immediately as a starter or as part of a larger buffet

Swedish meatballs

  1. Place the bread crumbs in the cream and leave to soak.
  2. Peel and finely chop the onion. Fry it gently until lightly golden. Leave to cool.
  3. Mix the minced beef with the onion, breadcrumb mixture and egg. Season with salt and pepper.
  4. Fry a small tester if you wish, to make sure seasoning is correct.
  5. Shape small balls of the mixture and fry, in the butter, on a medium-high temperature. Lower the temperature and fry for another 3-5 minutes.

Potato purée

  1. Peel the potatoes and celeriac. Cut the celeriac into potato-sized pieces for even cooking.
  2. Boil potatoes and celeriac in lightly salted water, until cooked through.
  3. Press the potatoes and celeriac, mix in the butter and milk.
  4. Season with salt and pepper
  5. Serve with brown sauce and lingonberry jam.

Brown sauce

  1. Melt the butter in a pan. Leave to start browning slightly.
  2. Take off the heat and add in the flour. Mix well.
  3. Bring back to the heat again. Keep stirring the whole time.
  4. The mixture should have a slightly dark golden colour.
  5. Add in the stock, milk and cream and whisk until it is smooth and starting to thicken.
  6. This will take approx. 10 minutes.

Pickled cucumber 

  1. Slice the cucumber thinly, with a knife or cheese slicer (peel first).
  2. Place in a wide bowl & sprinkle over the salt.
  3. Put a bowl or plate on top to press down the cucumber and leave for 30 minutes.
  4. Pour off the liquid.
  5. Mix vinegar, water, sugar, white pepper and chopped parsley.
  6. Stir until the sugar is dissolved.
  7. Place the cucumber in a jar and pour over the liquid.
  8. Leave for an hour or so before serving.

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