This is our family’s version of an old school beef stew, which has evolved over many years of trial and error, tasting, refinement, and experimentation.
A household is comprised of many sub-domains, the kitchen being one of them.
In my official capacity as the duly appointed Home Kitchen’s “Lord Protector of the Sacred Pans” and “Guardian of Knives”, it has to be said that I do not run my own particular fiefdom as a democracy, but more as a Benevolent Dictatorship.
This dish is yet another old favourite that for some unfathomable reason fell out of favour.
I can’t for the life of me think why. When it comes to box-ticking, or reckoning up merit points, it’s streets ahead of anything even vaguely similar.
This dish is a great winter warmer – hearty, spicy, and meaty, and with a certain smokiness from the grilled aubergine and Spanish paprika, so that you could almost imagine yourself eating it around a desert camp-fire.
It needs nothing more than a simple side dish of steamed cauliflower, and a lovely big pot of mint tea.
This wonderful dish popped up on our foodie radar again the other day.
I referenced it when I wrote about our recent meal of Steamed Salmon With Bacon, Broccolini, and Asparagus, as another example of how wonderful the combination of pig and fish can be.
I then started wondering how long it had been since I’d actually cooked it. To my horror, I honestly couldn’t remember the last time this dish had winged its way out of the Home Kitchen.
Variations of this kind of vegetable stew have been eaten for centuries, and once formed the backbone of the ordinary peasant’s diet. In Britain, it was known as pottage, and even today it’s common to see market stalls selling budget priced “stew packs” of vegetables, ready for the pot after a quick peel and chop.
Sweden was, until relatively recently, primarily an agrarian society. You’ll often hear it said that the vast majority of Swedes are, at most, 3 or 4 generations removed from the farm.