EUROPEAN CUISINE

Hello ladies and gents this is the Viking telling you that today we are talking about

SWEDISH CUISINE

Swedish cuisine is the traditional food of the Swedish. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.

Historically, in the far north, meats such as reindeer, and other (semi-)game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce).

Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th centuries, to the sushi and caffé latte of today.

Crayfish with dill

Ingredients

• 2 kg (4½ lb) live crayfish
• 1.large bunch of dill including crowns (flower heads)
• 1.onion, finely chopped
• 330 ml(12 fl oz) dark beer, porter or stout
• 1 tsp anise (aniseed)
• 3 litres (5 pints) water
• 100 g (7 tbsp) salt
• 2 tsp sugar

Method

1. Divide the crayfish between four large plastic freezer bags, putting about 0.5k (1 lb) in each bag. Seal and pop the bags in the freezer for 2 hours to put the crayfish to sleep.

2. Set aside some of the best looking dill crowns to use as a garnish. Put the rest in a large bucket, large enough to take all the crayfish, and add the chopped onion, beer and anise.

3. Put the water, salt and sugar in a large pan and bring to the boil.

4. Remove a bag of crayfish (0.5 kg/1 lb) from the freezer and immediately drop the crayfish into the boiling water. Cover the pan, return to the boil and cook for about 8 minutes, until the crayfish turn a bright orange/red colour. Remove the crayfish from the water with a slotted spoon and place in the bucket with the dill crowns and beer.

5. Repeat step 4 with the remaining crayfish until they are all cooked.