This is a series in which I’ll focus on bringing you, the student, interesting alternatives to the clichés of the student kitchen, from produce which is both interesting, local and affordable!
So come on by and be inspired!
Harking back to simpler times, a time when the world was all the more regional, when the local was still central in our understanding of daily life and encompassed the world we knew. A time which meant that we had to make do with both the seasons ingredients but also of the region which you existed within.
In that I reside in the southernmost province of Sweden, the county of Scania, a county rich with culinary history. From it’s orchards on the east coast which produce both savoury and sweet apples autumn through winter, and its famed farms which rear livestock to it’s woodland rich with game. All in all it’s a province with a very proud food culture, one which is now shifting with the ever moving tides of globalisation, a process which has added new and exciting twists to a rustic base as Sweden meets the world.
In this case, why not prepare a meal from some of the staples of the Scanian winter kitchen; salted pork and savoury Inge-Marie apples, two key and cheap ingredients which provide the basis for many an interesting dishes! Ingredients which can be used on their own or in combination with a range of traditional flavours.
One alternative is to just sauté the apples in butter and serve the pork straight with seasoning, or if you’re looking for something slightly more substantial, then why not add woodland mushrooms or a poached egg on top? With a solid foundation the possibilities are your’s to take!
In our case these recipes are meant for a starter course, or if more is added a light main.
Serves 4
4 Inge-Marie apples (Savoury and chopped thinly)
4 Free range eggs (Poached)
200g Salted pork (Stripped and thinly sliced)
4 Woodland Mushrooms (sliced and served)
Dashes of vinegar
Serve with freshly buttered bread, picked gherkins and pale ale
Enjoy!
