Easter and lamb is a must in Sweden. Originally the Easter lamb tradition comes from the jewish tradition, and has really nothing to do with us Scandinaviens, but some where along the line, the lamb found its way to our Easter dinner, ands therefore we have producers of lamb, that fits our climate and is born in the winter and slaughtered in the spring.
In a utopian world of cooking, each chef, professional and amateur, can buy their produce directly from the farm and secure quality and origin. But there are few who are able to do so.
When I was about ten years old (1973), I ALWAYS had a toasted loaf of syrup loaf “Skogaholmslimpa” with butter and a some Swedish Kalles caviar when I got home from school. It was my favorite sandwich all categories.
I’m in love. With cured arctic char. The elegant, beautiful little salmon fish , is quite different from that slightly boring cousin from the country – the “regular” salmon. Nothing wrong with the cousin from the country, but the arctic char with its redder meat becomes so much yummier I think.
It’s the middle of March and spring is on the way … or so I thought. Earlier this week, I sat on the steps outside the cabin, sunbathing with that first cup of spring coffee , squinting against the warm spring sunshine and just enjoyed the warmth . Today it´s snowing!
Typical Scandinavian spring weather!
I’ve never cooked oxtail before. Don´t know if it´s because the ox tail is exactly what it says it is – a tail and usually I go for the bits and pieces with names that dosen´t really describe it as it is…But as a cook one should learn how to cook everything and in these nose-to-tail times (using the whole animal Fun blog about eating according to Fergus Hendersons nose to tail philosophy), it is now time for me to cook ox tail.