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Published: 3 February, 2011
by CLARE LATIMER

EVERY year a new food trend arrives in Britain. Last year I predicted Scotch eggs, and although slow I still think it is on its way. Watch this space… 

This year, I feel that it is a Nordic theme, as the food is not only “clean” and healthy but also  very delicious. 

This awareness has been boosted by the fabulous restaurant Noma in Copenhagen, where I definitely need to go before the year is out!

So this week, I am giving you some Swedish recipes to set you up for what is to come.

Peas and potatoes

This is delicious served as a hot vegetable, and the dill just brings out all the flavour. 

Remember that if you use a stock cube do not add salt until you have tested the flavour. This would go well with the chicken recipe below.

Ingredients

Serves 6

500g small new potatoes, washed 

1 tbsp olive oil 

½ chicken stock cube or fresh chicken stock 

250g frozen petit pois

1 tbsp fresh dill, chopped 

Salt and freshly ground black pepper.

Method

Halve the potatoes and then put into a saucepan with the chicken stock (enough to just cover them). Bring to the boil and then reduce the heat and simmer, without a lid, for about 15 minutes or until the potatoes are soft. Check the stock does not dry out; add a little more if necessary. 

Add the petit pois and cook for a further two minutes or until the peas are heated through. By now there should be very little liquid. Add the dill, salt and pepper and a little olive oil. 

Toss well and serve.

Swedish stuffed chicken breast 

I cook these in the oven instead of frying them in a pan, as they contain less oil this way. 

Ingredients

Serves 4

100g unsalted butter, softened

3 cloves garlic, peeled and crushed

1 desp fresh parsley, finely chopped

1 desp fresh dill, finely chopped

Salt and freshly ground pepper

2 tbsp plain flour

Salt and freshly ground pepper

1 free-range egg, beaten

150g white breadcrumbs

4 skinless free-range chicken breasts

2 tbsp olive oil

1 small carton sour cream.

Method

To make the herb butter mix the butter, garlic, parsley, dill and some salt and pepper in a small bowl. Shape into a ball and then chill in the fridge for at least one hour.

Preheat the oven 220C/ 425F / gas 7.

Put the flour onto a plate and season with salt and pepper. Put the egg onto another plate. Finally put the breadcrumbs onto another plate. 

With a sharp knife, cut into the chicken breasts one side only and put one quarter of the hardened butter into the middle of each and then close up the well. 

Coat each chicken breast with the seasoned flour, then the egg and finally the breadcrumbs and place carefully on a greased baking tray.

Bake in the oven for about 20 minutes or until the breadcrumbs are golden brown. 

Check the chicken is cooked, but ensure it doesn’t brown too quickly. Serve hot, with the sour cream as a side dish. 

Marinated cucumber salad

This salad goes very well with any salmon or chicken dish and has a wonderful clean taste. 

It can also be served with prawns and sour cream as a starter or supper dish. What could be healthier? 

Serve with some warm granary brown bread or pumpernickel bread to make it more authentic to the Northern countries.

Ingredients

Serves 4-6

1 cucumber, peeled and sliced thinly

1 handful fresh parsley, washed and chopped

Salt and freshly ground black pepper

1 desp caster sugar

1 tbsp white wine vinegar

Method

Arrange the cucumber into a shallow bowl. 

Put all the other ingredients into a small bowl and mix well.  Pour over the cucumber slices, cover and leave for at least two hours in the fridge to marinate.