Head Chef Jens Seitovaara of the Ice Hotel in Jukkasjärvi in the Lappland of northern Sweden has created a new dish especially for Euromaxx. A treat for us that has never yet been on the menu.
600g smoked Reindeer meat , or smoked veal or venison
200g Jämtspira, Swedish goat cheese, or other goat cheese
8 Basil leaves
Cut the reindeer meat into 8 pieces and pound out the meat with a meat hammer until very thin. Cut goat's cheese into 8 pieces and add to each piece of meat a leaf of basil. Sprinkle with lemon juice and salt and pepper. Fold meat into a roll and hold together with toothpick if necessary. Melt butter in a pan, add meat and brown on all sides. Then place in the oven for 10-15 minutes at a temperature of 150 degrees.
1 litre wild stock
1 glass red wine
2 tsp tomato puree
1 sprig thyme
2 bay leaves
Black pepper, ground Olive oil
Peel the shallots, cut finely and fry gently with olive oil, pepper and the tomato puree. Add the thyme, bay leaves and the red wine. Reduce heat to half. Add the wild stock and then reduce heat by one-third this time. Pour the sauce through a sieve and add salt to taste.
The Mashed Potatoes
400g Swedish Almon-Potatoes or any other floury potatoes.
2½ dl Milk
Peel the potatoes and cook in a slightly salted pan of water. Slowly heat the milk and butter. Drain and mash potatoes. Add the hot milk and stir well to remove the lumps. Season to taste.
The cranbeeries flavoured with rosemary and port wine
100g Cranberries, fresh or frozen
1 Sprig Rosemary
2 tsp Port wine
Slowly heat all ingredients until the sugar has dissolved. Cool and serve in a bowl.