We asked cook and stylist Sanna Fyring Liedgren to create the ultimate winter feast in our January issue. Here are her top five seasonal recipes to create an atmospheric feast with minimal fuss
Photography: Susanna Blavarg/Taverne Agency
Roast 250g almonds in a dry cast-iron pan. Boil a splash of water in a pan (around 75ml), and add 250g of sugar and a pinch of salt. Add the almonds and heat until the sugar clings to the nuts and begins to make a popping sound. Remember to stir continually with a wooden spoon. Transfer immediately to baking paper and separate with a fork. Let the mixture cool.
French beef casserole with orange, olives and tomato
Make sure you select good quality meat for this recipe and let the stew cook slowly over a long time. First, cut 1.5kg beef chuck into three-centimetre cubes.
For the marinade: mix one bottle of dry white wine with three cloves of garlic, one bay leaf, one sprig of thyme and parsley. Add the meat and cover with cling film. Let the mix marinate overnight.
Slice 100g of French bacon and fry in a cast-iron casserole dish until golden. Then put aside.
Bring the meat out of the marinade, pat it down with a paper towel and fry in the casserole using butter and adding the bacon. Remove the meat and bacon.
Peel four onions and cut in quarters. Fry in the casserole until golden. Add the meat, pour over the marinade and add the peel of half an orange. Simmer for 1½ hours until the meat is tender. Stir occasionally. Add one can of cherry tomatoes, the bacon and 100g of green olives. Let the stew simmer for 30 minutes. Serve with couscous – or our Mushroom salad.
Mushroom salad with beluga lentils and parsley
Mix the following ingredients together to make a dressing: four tablespoons olive oil, one tablespoon of red wine vinegar, one finely chopped garlic clove and one tablespoon of Dijon mustard. Slice 200g of mushrooms thinly and distribute on a plate, add 100g of cooked beluga or puy lentils, pour over the dressing and garnish with parsley.
Hot apple drink with Calvados and honey
Pour one litre of fresh cloudy apple juice into a pan with a piece of ginger, four star anise, a cinnamon stick and two tablespoons of honey, and bring to a boil. Let it rest for a while before reheating and serve in heatproof glasses. Add 100-300ml of Calvados for an alcoholic kick.
Onion tartlets with anchovy (makes eight tartlets)
Mix 250g of flour with 100g of cold butter (cut into cubes) and 100ml of water. Blend swiftly to make smooth pastry dough. Let the pastry rest in the refrigerator for half an hour.
Peel and slice three onions thinly, then fry slowly in butter until the butter is golden. Add 1 tablespoon of sugar, ½ tablespoon of thyme, and a pinch of salt and pepper. Add two tablespoons of water and let the mixture boil until the liquid has evaporated.
Preheat the oven to 225° C. Press the pastry evenly into 8 small tart cases and bake for 10 minutes. Take out and add the onion with one anchovy fillet for each tartlet. Reheat for 10 minutes just before serving.
Celeriac salad with French wholegrain mustard
Peel half a celeriac, cut in half-centimetre slices, and then into sticks. Boil the sticks in lightly salted water for one minute. Remove the celeriac from the pan, pour cold water over it and drain. Mix the celeriac sticks with 100ml mayonnaise and 1 tablespoon of French wholegrain mustard, adding salt and pepper to taste. Serve in a bowl, and garnish with parsley. This salad is best served chilled, so place it in the fridge before serving.
Chicken liver parfait with green pepper, orange and thyme
Fry 450g chicken liver in butter for a couple of minutes, until well done. Then put into a food processor. Fry one clove of garlic with one finely chopped shallot in the same pan that was used to fry the chicken liver. Use a low heat and cook until the garlic and shallot is soft and transparent. Add 150ml of full-fat cream and one tablespoon Calvados, then mix to make an even purée. Add salt and pepper to taste. Put the parfait in a tin. Melt some butter (around 90g) and pour it over the top. Cover with cling film and rest in a cool place for four hours. Sprinkle orange peel, thyme, and sliced green pepper on top. Serve with crostini: slice a baguette and fry in a generous amount of olive oil adding 2 cloves of garlic. Serve the parfait spread on the crostini together with pickled vegetables:
Quick pickled vegetables
Peel and thinly slice two red onions and one small carrot. Put the vegetables in a strainer and pour boiling water over them. For the pickling marinade: boil 100ml of water and mix with 50ml apple cider vinegar, adding two tablespoons of yellow mustard seeds and a bay leaf. Put the vegetables in the jar and add the marinade. Then refrigerate.