Recipe: The table by the Göta Canal
Malin Johansson and Sven-Erik Larsson have put together a playful and summery recipe where the ingredients speak for themselves.
Sweden is The Edible Country, and for those booking the table by the Göta Canal a do-it-yourself menu awaits that pays homage to local produce.
Potato tortilla filled with seasonal veg, beef mince from local farms, rapeseed oil and wild herbs
- 200 g cold boiled potatoes
- 1 dl flour
- 1 pinch of salt
- Locally grown seasonal greens and root vegetables
- Rapeseed oil for frying
- 160 g beef mince
- Dressing (apple cider vinegar, rapeseed oil and herbs)
*Quite a few wild herbs you can pick yourself grow in the area around the Göta Canal, depending on the season. Have a walk and see if you can find some to add to the meal.
- Grate the potatoes, mix with the flour and herbs into a smooth dough. Divide into portions and use the notched rolling pin to roll out into thin rounds that fit in the frying pan.
- Peel and chop the greens and root vegetables into equal sized pieces. Put the greens to one side (they will be served raw).
- Boil the root vegetables in salted water until al dente.
- Fry the rolled out potato tortillas one at a time on medium heat.
- When they are done, pack them in a tea towel to keep them warm and at the right consistency.
- Fry the mince in the rapeseed oil.
- Serve with the tortilla as a base, cover with the greens/root vegetables. Sprinkle the fried mince on top and finally drizzle with dressing.
The Edible Country
Cook together with good friends, discover new and exciting ingredients and get close to Swedish nature. There are three tables you can book in West Sweden: one on Ramsvik in Bohuslän, one at Gunnebo House near Gothenburg and one by the Göta canal.