Fruity chicken and pineapple pasta salad

Finland is currently trying to get over May Day mayhem. The 1st of May (which this year fell for Friday) is a national holiday. It started as the celebration of the workers and was later adopted by the students as well. It turns the country into one massive picnic and Kaivopuisto park for instance annually hosts a good 30 000 picnic-goers! The weather, obviously, is never quire ideal for kicking off the picnic season... but that never seems to stop us!

Instead of a potato salad (a Finnish May Day picnic staple) I made this wonderfully sunny and comfortingly creamy chicken salad which gets lovely fruitiness from mango and curry dressing and pineapple chunks.

Another salad that is already shaping up to be a picnic classic was this spicy chickpea salad, which was an immediate hit the first time I made it. 

Because of it's impossible-to-ruin-juiciness, I prefer chicken cooked on the bone, but using breast fillets is obviously quicker. For easiest and quickest option use shop-bought rotisserie chicken. You'll get the amount of meat required for this recipe from either two good sized breasts or out of 3 thigh leg quarters.

For gluten-free version, use gluten-free pasta. For kosher (or dairy-free) diets, substitute Greek yogurt with coconut cream (the thick part on top of the tin of coconut milk)

Serves 4 or, as part of a buffet, 8

Fruity chicken and pineapple pasta salad:

350 g cooked chicken
200 g fusilli pasta 
200 g pineapple

Mango and curry dressing:

100 g mayo
200 g Greek yogurt or crème fraîche
1 small baby food jar (125 g) of mango puré
1 generous tsp curry powder
1 tsp granulated garlic
1 tsp mustard (not Dijon, something sweeter)
1 bunch of chives, finely chopped
salt, white pepper

Cook pasta and drain. Combine with chicken and pineapple, both cut into similar sized chunks. 

Combine the ingredients for the dressing and fold into the salad. 

Serve. Either warm, at room temperature or cold.

Our wine pairing for this was something we'd probably never tried before: A South African white that wasn't Chenin Blanc!

Bellingham The Bernard Series Whole Bunch Grenache Blanc Viognier is a blend of white version of soft-on-the-palate and full of berry-notes Grenache, popular in Spain (where it's called Garnacha) and Viognier.

You can smell the 6 months of French oak barrels in the bouquet, which has even cinnamon-like warm spiciness and promises of a dry wine. The taste is (surprisingly) fresh and balanced mix of mineral acidity and variety of fruity tones. The oakiness and acidity both balance the creaminess of the pasta salad while the fruity elements compliment the sweetness of mango and fruitiness of the pineapple.

The Bernard series is a tribute to the crazy creative spirit of the winery's founder, Bernard Podlashuk and comprises of interesting, more complex wines. Definitely worth a try!

And of course we had some fizz, too. Though this year we skipped Champagne and donated the money to Nepal Earthquake Relief Fund.

Instead we went for Jaume Serra; excellent value for money. It has a special place in our hearts already because it was the bubbly we celebrated our first kiss with ♥

This cava is made with the traditional Champagne method with 12 months fermentation in the bottle. It's made using the three grapes most commonly used for cava in Catalonia, where majority of the cavas are made: Xarel.lo, Parellada and Macabeo.

It's got body, balanced acidity, charming toastiness and bright citrus notes that make this an easy bubbly to combine with food, too.  Try with seafood and salads with fish.

Tomorrow we'll continue our tour of Latvia, so meet you back here in the morning, ok?

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Creamy root veggie hash

For a gourmand aiming at any level of sustainability and ethical choices shopping is one continuous minefield. Which one is more ethical choice: domestic veggies grown in green houses outside their natural season or fresh produce flown in from abroad? How much meat is it ok to include in one's diet? Is imported organically reared chicken more informed choice over a domestic chicken produced in dubious conditions? Is it ever justifiable to buy seafood flown in halfway across the planet even if that's the only way to ever get one's hands on any? There are so many things to take into consideration: taste, price, carbon footprint, ethics... But how is one to choose which one to value above the others when the time comes to make a choice?

Root veggies are luckily a relatively hassle-free zone. A turnip doesn't evoke the kind of passions that make the masses take to the barricades and I doubt a humble carrot has ever inspired any kind of a liberation movement. They are locally produced and often a very affordable choice, too. They also possess the kind of gentle sweetness that I've learnt to appreciate lately and so this root veggie hash has been a frequent guest at our dinner table. 

As a side dish this feeds four

1 large onion
3 garlic cloves
650 g root veggies (this one had carrot, parsnip and swede in equal measures)
1 tsp mustard 
2 dl cream (or 200 g tub of crème fraîche)
2 tbsp fresh thyme leaves
salt, white pepper

For cooking: 1 generous tbsp butter and another one of oil

Peel and dice the root veggies. Peel and roughly chop the onion. Finely chop the garlic cloves. Sauté the onion and garlic in a mixture of butter and oil for a minute and then topss in the root veggies. Season and cook, covered, over medium heat until they're al dente - depending on the size of the cubes 10-15 minutes. 

Combine mustard with cream and thyme leaves. Pour into the pan. Continue cooking for five minutes or so until veggies are done and the dish is piping hot all the way through. Check the taste and season as needed.

This makes a quick and easy side dish for just about any meat. I've particularly love this with these cranberry, rosemary and venison meatballs!

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Vegan cannibal's delight: gubbröra

The world we live in manages to puzzle me with great many mysteries. Surströmming. Donald Trump's hair. Infinity (how can they be so sure space continues forever when even I know it's impossible to go visit the back of it to prove it?) Wool (how can a garment that's been made of animal that's spent all his life outside in the pouring rain require dry cleaning?) Quicksand (let's face it - there's nothing quick about it, is there?) Russia (why can't Vladimir Putin learn to behave?)

After Christmas I found myself staring at the empty herring jars pondering yet another one. Why is there an Advent calendar but not one counting down to Midsummer? I'm so ready for summer and all the summery treats like new potatos!

One of the many great things to come out of Sweden (Ikea, Abba, Absolut Vodka) is gubbröra. Literally that translates as "old man spread". The recipes vary (even in my own kitchen, depending on the time of the year and what I have lurking in the fridge), but I've yet to see one featuring finely chopped old men. So, this is also suitable for vegan cannibals!

Traditionally this is served with new potatos or in the winter with some crisp bread (another thing they do so well in Sweden!) which is when I add the potatos (old and tired, much like me) directly into the mix. You can use any pickled herring you want (mustard one being one of my faves!). Instead of/ in addition to chives you can also use finely chopped dill and some even add capers. Roe is another great variation. 

For a dairy-free spread, use all mayo.

As a starter this is enough for 4-5

200 g boiled, cooled potatos
3 hard-boiled eggs, cooled in ice water
1/2 (red) onion
3/4 dl mayo
3/4-1 dl crème fraîche/ Greek yogurt
1 dl chopped dill
1 tsp (sweet) mustard
2 tbsp chopped chives (and more for serving)
salt, white pepper

Cut the potato, eggs herring into similar size small cubes. Finely chop onion and chives and combine with the rest of the ingredients for the dressing. Fold in potatos, eggs and herring. Check the taste and taste as needed. Serve with crisp bread.

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Vegan-raw food-garlicky cashew sauce

I. Love. Sauces. (and dressings and dips and spreads and gravies and well, you get the drill) I'm one of those people who lick the plate should the fellow diners' eyes look away for just one second. During the BBQ season though they tend to be of the cold, mayo and / or Greek yogurt-based variety.

But if you follow kosher (the rules broken conveniently down for you here) you can't have dairy products with your meat. Every now and then readers come forward with wishes (yes! I have readers! Actual readers that aren't my Dad!) and my dear friend, Yiddishe Mama has been asking for dairy-free recipes. On a couple of occasions I did try and suggest substituting dairy product in the recipe with a soy alternative. Until I was told that soy, too, was something she couldn't eat. So, I came up with this creamy cold sauce without a drop of cream. Nuts and roasted garlic lend it lovely toasty sweetness. And lo and behold - not only can this sauce be made totally vegan, it's raw food, too! No wait, it isn't. The garlic is roasted in the oven... Oh, well. That would have been just too good to be true.

But let's not get too giddy over there - in order to stop this from going all too trendy and healthy, I did serve these with herby lamb chops, the recipe for which you'll get tomorrow!

You do want to take your time soaking the nuts. Overnight is good, but at least 4 hours anyway. See, the softer the nuts, the smoother and less gritty the end result will be.

Serves 4-6

375 g cashews

water for soaking

The sauce:

4-5 dl soaking water (half or whole quantity can be replaced with milk)

7 roasted garlic cloves (instructions here)

1 tsp granulated garlic

1 tsp mustard

2 tsp lemon juice

1/2 tsp sesame oil

pinch of nutmeg

1 tsp salt

1/2 - 1 tsp pepper (black or white) 

Pour enough water on top of the nuts to cover them. Be generous with water as the nuts swell as they soak. After you're done, drain the nuts and reserve the liquid.

Dump the nuts into a food processor/ blender and keep adding soakig liquid (and/or milk) a little at a time until you've reached the desired consistency. Squeeze in the paste from the garlic cloves and blizz until smooth.Add the remaining ingredients and let the flavours come together by resting it in the fridge for half and hour or so. Check the taste, season as needed and add more liquid (soaking water or milk) if you want it runnier (it does set a bit in the cold). Serve. On bread, as a dip (with root veggie crisps this would kick some serious ass - I can't wait to try this with beets!) or with grilled meat.

I don't even care if the following qualifies as blasphemy, but Jesus Christ this was good!

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Autumn on a plate

I was given a pan from Hackman's All Steel series and boy, the collaboration couldn't have come at a better time. Mane Magician had already been pestering me for tips on a new pan as their old one had just broken down. "Something decent, please".

Well, the jury's back with the verdict. This is hands down the best pan I've ever used. And compatible with all sorts of stoves. 

"Beautiful" is not a word often applied to frying pans, but that's exactly what this is. And quality... you can feel it as you hold it. The only negative comment I have is that the pan is on a heavy side - at least I can't operate it with just one hand. On the other hand (look at me all witty!) ... perhaps my biceps need a better workout? Maybe wine glass lifting isn't enough...?

But what really makes this pan so excellent, is the coating. Ceratec© actually means non-stick. And not just theoretically. The heat is distributed evenly, resulting in beautiful browning. And how can I vouch for this? Because I put it to test!

I knew immediately what I wanted to cook. Big, juicy pork chops. With apples and onions. In a comfortingly creamy sauce with just a little bit of acidity from cider and a little tanginess from mustard. All the autumnal flavours in one meal.

And how's this for quick and easy: it's a one-pan wonder! Sides and the sauce all in one pan!

Serves 2-4

2 big )organic) pork chops, on the bone and with fat or 4 smaller ones

8 small onions (new harvest/ shallots or those French small ones - pearl onions?)

2 apples

5 sprigs of thyme

1/2 dl dry cider

1 tbsp mustard (nothing too tangy though)

2 dl cream

Take the meat out of the fridge a couple of hours prior to the cooking and let it come to room temperature.

Preheat the oven to 220º. Remove the core from the apples and cut into big chunks (This way they won't go all mushy during the cooking). Peel onions, removing the leathery outer skin. 

If possible, go organic. Pork is one of those things where you can really taste it. And their fat renders totally differently too. But don't panic - regular pork will yield utter deliciousness, too!

Pat the chops dry with a kitchen towel. Season with salt and pepper. Be generous. 

Brown the onions in a mixture of oil and butter until softened and browned a bit - about 10 minutes. Remove from the pan and add apples. Quickly fry them giving them a lovely colour. Remove from the pan. 

Then fry the chops on both sides until gloriously golden. First fry the fat side over moderate heat, then crank the heat up a bit and fry the chops on both sides. Owing to that genius coating there's no need for oil or butter but let's face it a little bit of butter means a lot more flavour, too...!

Would you just look at that. Can you think of anything more comforting?

Remove the chops form the pan and pour in cider. Add thyme sprigs and bring to boil. Combine mustard with cream and pour into the pan. Return the chops, along with apples and onions, into the pan and coat with sauce. Transfer into the oven (yep - the pan is oven-proof too!) and finish cooking there. Depending on the thickness this will take 6-10 minutes. Should you have one of those thermometres, go by that. You're looking for around 63 Celsius / 145 Fahrenheit.

Let rest for about 10 minutes and serve. 

And wait - there is more! (is my manic excitement starting to sound like shopping network to anybody else...?) After the meal, you get to put your feet up as... the pan is dishwasher-safe too! Oh yeah!

For more news and ideas do check Hackman's Facebook page!

*In collaboration with Hackman*

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German potato salad

I don't often eat potatos but once the new harvest potatos hit the shops - get out of my wayyyyyy! Even its scent is so special and makes me purr with pleasure. Sure, the world is full of potato salad recipes (my favourite? Spanish Ensalada Rusa with seafood), but perhaps there's room for one more? German potato salads the potatos are not drenched in heavy mayonnaise-based dressing but instead get their sweet kick from white wine vinegar-sugar-solution. Or, as they did chez nous, oil and mustard dressing (because Germany=sausages=mustard).

I don't often seem to make salads either (shame on me! SHAME!) and sure, this isn't really a salad from the lightest end of the spectrum but it does have veggies, you know. Such as, well, potato. Which, especially when not peeled, is a source of vitamins B and C fiber and potassium. And bacon... well, that's an unrivalled source of love!

Spring onion can be replaced with thinly sliced (red)onion and instead of parsley you can use rucola. Or dill!

Serves 4-6

1 kg new potatos
1 bunch spring onions
1 (140 g) packet of bacon
1 generous handful of capers
a couple of handfuls of parsley leaves

Dressing:

1/2 dl olive oik
2 tsp mustard
a couple of drops cold water
1 tsp black pepper

Combine mustard with oil and mix thoroughly. Star adding water little at a time until you have a smooth textur. Season with black pepper.

Steam or boil the potatos in generously salted water. Cut the bigger ones in 4 and the small ones in half. Bake the bacon sices at 200°  until crisp and drain on kitchen towels. Toss the (still hot) potatos in the dressing and carefully fold in rest of the ingredients. Serve at room temperature.

Oh, and did you know that German word for potato, kartoffel, comes from Italian word tartufoli, meaning truffle? Or that peruna, the Finnish word for it comes from päron, Swedish for pear? See, in ye olde Sweden it used to be called jordpäron, "earth pear". The French and The Dutch aren't too far behind either: their words for potato, pomme de terre and aardappel mean "the earth apple". The English word potato, comes from Spanish patata which originally referred to a whole different sweetheart; the sweet potato! OK, that's enough of Wikipedia for now, let's eat!

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Curried herring

In the Nordics summer, and especially Midsummer just isn't summer without the long-awaited new potatos. And with them, fish. Herring in particular. And we're nothing if not schticklers for traditions (as. if.) So, this year ours were drenched in curry and mango dressing. 

Curry is something I love at least as much as I love herring - as a kid I used to put it even on vanilla ice cream...!

And if these traditional Scandinavian (!) flavours get you going, you just wait for the other one we made for our Midsummer lunch: tomato herring with coconut cream, coriander and sriracha! Yeah - for real!

Though not much of a guardian of folklore, I proved so handy in the kitchen over the Midsummer, one minute cleaning octopus (yes! Octopus coming soon! It's been ages!) and the next skinning herring that I think The Boy Next Door is rather pleased with his choice for Mrs Boy Next Door...

400 g herring fillets

Vinegar solution:

1,25 dl strong vinegar (10%)

5 dl water

1 tbsp salt

Rinse the fillets and pat dry. Skin them (optional) and place in an air-tight container. Combine the ingredients for the vinegar solution and pour over the fillets. Cover and let cook in cold for 6-8 hours. Drain thoroughly.

Curry and mango dressing:

1 small baby food jar of puréed  mango (or the flesh of 1 very ripe mango, puréed)
1 dl mayonnaise

0,5 dl Greek yogurt (or crème fraîche or coconut cream even)

1/2 tsp ground ginger

1 generous tbsp curry powder

1 large tsp mustard

1 generous tbsp chopped chives (or spring onions)
pinch of white pepper

Combine the ingredients to a smooth dressing. Check the taste and if needed, season with salt (carefully though). Fold in herring fillets and let marinate in the fridge at least until the next day. And to go with it, the usual suspects. A.k.a. boiled new potatos, archipelago malt bread and schnapps!

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Herring with mustard and roasted garlic

Herring is one wicked fish. It's such an essential part of Nordic summers, yet something Christmas in the Nordics just can't do without. Especially the mustard kind. Which, in all honesty, is a pretty crucial condiment. This gets its extra kick from roasted garlic cloves that I just can't get enough of. 

And in case you intend to have herring at your Christmas dinner, you'd better get cracking like, now!

This (too) is at it's best served with dark, malty bread such as Archipelago bread or the Christmas bread with figs and nuts. Then you raise a schnapp and you're so väldigt gått to go!

400 g herring fillets

Vinegar solution:

1,25 dl strong vinegar (10%)

5 dl water

1 tbsp salt

Rinse the fillets and pat dry. Skin them and place in an air-tight container. Combine the ingredients for the vinegar solution and pour over the fillets. Cover and let cook in cold for 6-8 hours. Drain thoroughly.

Mustard dressing:

1 dl mustard (no fancy stuff - something not terribly vinegary such as Dijon)
2 tbsp sugar
Geerous 1/2 tsp white pepper (mine was ground, so more if you're using cracked)
1,5 tbsp white wine vinegar
2 largeish roasted garlic cloves (for instructions please see here)
1 dl oil (rapeseed or another neutral kind)
1/2 dl water
1 tsp salt
1 generous tbsp dill (about 1 generous tbsp when chopped, but if using dried variety 1/tbsp should do)

Combine mustard, vinegar and spices together and then, mixing continuously, add oil. Once they've come together add water and stir until you're left with a smooth, glossy, creamy dressing. Place the herring in a (glass) jar in layers with the dressing. Let st in the fridge for a couple of days and shake the jar every once n the while to make sure all the fish is covered in the dressing.

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