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    Tuesday, April 30, 2013

    Taking On Jamie Dish 2 - Swedish Meatballs

    Taking on Jamie - Dish 2
    Swedish Meatballs with Rice and Swede
    For 4 people

    This dish really appealed to me.
    I had to make a couple of changes to his recipe

    The original had celeriac
    Not really in season here and it's expensive
    I am trying to be frugal don't you know
    So I thought how about Swede (rutabaga for people from the States)
    I love it. It is so underrated. When cooked properly it is sweet and wonderful.
    Swedes to go with Swedish Meatballs

    Also I couldn't get any fresh dill
    So I used a tube of dill
    Got all the right flavour
    Jamie used Cranberry Jelly
    I used some Guava Jelly made by my friend Mary
    You could Red Currant Jelly I reckon
    Pretty good

    This was delicious...I have to say his recipes are excellent
    Even if you are just making them, not trying to prove a point like me
    Creamy Sweet tasty sauce over little meatballs
    All served over Rice, Sweet Swede and Spinach


    Of course it took longer than 15 minutes cooking time

    Once again it took me about 5 minutes to set up,mis en place
    I think I should call this something else. I haven’t prepared any of the food I have just got everything together
    So ipad and stop watch at the ready
    i.e. Pans on the stove
    All packets open ready to go
    All utensils at the ready and a jug full of boiling water
    So here ya go

    200gms each of beef and pork mince
    Good squirt of dill from tube or 2 tbs chopped fresh dill

    1 tbs olive oil
    Couple of sprigs of thyme
    Rice and Swede
    1 large swede
    1 pkt baby spinach
    1 large cup Basmati rice
    2 cups boiling water

    Sea salt and freshly ground black pepper

    For the Sauce
    1 tablespoon  caraway seeds
    Slug of vodka
    1 tablespoon  guava jelly
    4 tablespoon  cream

    To serve 
    60 gms, approx, Sour Cream
    Mixed with 1 tablespoon  Dill from tube

    To start
    Have pots on medium heat
    Peel the swede and cut into small cubes

    Add olive oil to large pan
    Season  $ & P and sprigs of thyme

    Add swede to pan
    Pour over just enough boiling water to cover the bottom of the pan
    Cover and cook till tender
    Add spinach
    Cover just to wilt spinach

    In the pot you are going to use for rice
    Add rice direct to hot pot
    Add boiling water straight away
    Season with salt
    It will boil immediately
    Cover and turn down so it just bubbles away

    Meanwhile have another pan over medium heat
    Add 1 tablespoon  olive oil
    Season mince with S&P
    Add dill from tube or chopped dill
    Mix well with hands

    Divide into 4 pieces
    Break each quarter into 5 pieces
    Use wet hands
    Roll into balls
    Throw into pan as you make them
    to get them underway immediately
    Add caraway seeds

    Toss and cook till golden all over

    By now rice and swede should be cooked
    Mix together 
    Add vodka to meatballs
    Let bubble till vodka burns off
    Add jelly
    Toss to mix
    Add cream
    Bubble away for about a minute
    Put rice and vege Into serving dish
    Pour meatballs and sauce over
    Plonk a nice dob of sour cream mixed with dill over the top

    Ready to go
    In 18 minutes 52 secs
    Plus assembly time say around 5 minutes
    Not too bad, getting better
     Here's Jamie's version
    Have frozen half of it for future dinner

    New One tomorrow  


    Couscous & Consciousness said...

    Gillian, love that you're taking on Jamie, and 18 minutes is not bad. Intrigued that you used swede - not a bad sub for celeriac, and love your use of guava jelly too. Bit concerned though - didn't notice anything in the recipe about an extra slub of vodka for the cook - was that an oversight? :-)

    Gilli Wrightson said...

    Substituted vodka with wine for the cook Susan