Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.

X

Navigate / search

Nordic Street food – Pulled chuck

Street Food is hot right now, and above all there is talk about Nordic Street Food. That means Nordic food that you can buy “on the town” out of  a food truck or a “hole in the wall”. Fast food with Nordic roots and finesse.

I love the concept and I´m happy that Nordic food are about to get out there on the street among kebabs, burgers, fallaffels, pizza slices and sausages with seasonings from all around the world. Nothing wrong with that kind of street food, but think what street food traditional Swedish food with a twist can be. We have a great traditional cuisine, that would make great street food and that I´m sure of, would compeet with any traditional burger or kebab any day.

Fresh, locally produced and very tasty!

Yesterday I made one of my soup lunches at the company Stratiteq and invited 100 people to try my first version of a Nordic Street Food sandwich. Pulled chuck! And here’s the recipe!

PULLED  CHUCK SANDWICH, CELERIACMAJO, SOUR CABBAGE AND RHUBARB CHUTNEY

 

10 large hot dog bun
10 sandwiches
2 days

1 kg marbled chuck
1 whole garlic
5 white peppercorns
1 bay leaf
1 tablespoon french yellow mustard
1 tbsp chiliflakes
Flake Salt

GLAZE
0,5 cup black currant jelly
0,5 cup Chinese soy sauce
1 tbsp vinegar
1 grated garlic clove

WHAT TO DO
1 Place the chuck, a whole garlic in two parts (shell left) and spices in a big sauce pan. Fill with water to cover the meat and cook slowly for four hours. Remove the meat. Rap it in foil and put it in the fridge under pressure for at least six hours.
2 Grind the spices to the rub and rub it into the meat . Leave it in room temperature with the rub for in an hour.
3 Mix the glaze in a saucepan and bring to a boil. Allow to cool.
4. Heat the oven to 250 Cecius/482 F or light the grill. Grill the meat on both sides and brush the glaze from time to time until you have a nice, crusty surface.
5. Pull the chuck into little pieces with two forks, ad some moe glaze and grill it for about five minutes more. Let it cool.

CELERIAC MAJO

150 g celeriac
about 3 cups canola oil
3 egg yolks
salt
white wine vinegar
2 tablespoons Dijon mustard

WHAT TO DO
1. Preheat the oven to 150 Celsius/ 302 F convection. Pick some holes in the celeriac with a knife and roast it for 2 hours. Allow to cool.
2. Scoop out the flesh and mix with a little oil into a paste.
3. Whisk the egg yolks, Dijon mustard and vinegar with oil to mayonnaise. Mix in the celeriac puré and season. with salt.

SOUR CABBAGE

0, 5 head of cabbage
1 bunch flat-leaf parsley
about 3 tablespoons white wine vinegar
salt

WHAT TO DO
1. Shred the cabbage finely and coarsely chop parsley.
2. Boil salted water and pour over the cabbage. Let it sit for about ten minutes. Strain and put the cabbage directly in ice water for about fifteen minutes. Strain all the water.
3. Mix the cabbage, parsley, vinegar and season with salt. Add more vinegar if you like it more sour. Let it set overnight.

RHUBARB CHUTNEY
about 7 dl

1.5 kg rhubarb
800 g cane sugar
1 cup apple cider vinegar
2 vanilla beans
3 pcs bell pepper
1 lemons
Black Pepper

WHAT TO DO
1. Cut the rhubarbs into small pieces and mix with sugar and vinegar in a saucepan. Add vinegar, vanilla beans and seeds, finely chopped hot pepper and lemon zest. Let it cook slowly until it is a chutney. Allow to cool.

SERV – Spread cereriacmajo inside the hotdog bun. Top with sour cabbage, pulled chuck and rhubarb chutney.

Hejhej
Pernilla

Print Friendly

Pernilla Elmquist

Leave a comment

name

email (not published)

website