Monday, September 10, 2007
Pimentón de la Vera Glaze & Bacon Spinach Salad
I know that I've written that summer is just about over, but supposedly it'll be warm again next weekend! Perfect, I really hope we can make something more on the barbecue before it's time to pack it all up. This is something we made this summer, and it's really tasty. The meat - any meat that you'd usually barbecue - is glazed with a smokey paprika sauce, and then served with a bacon spinach salad. Add some grilled asparagus if you can! Super tasty!
I use filmjolk, Swedish fermented milk that's somewhat similar to buttermilk and yogurt, in the dressing, but you can substitute regular yogurt. Pimentón de la Vera is a very special paprika powder, from Spain. For the glaze, make sure you use the picante version of the paprika, and not the sweet.
Both recipes are from Jonas Borsséns book "Killen vid Grillen", which translats into "The guy at the grill".
Pimentón de la Vera Glaze
150 ml red wine vinegar
75 ml demerara or muscovado sugar
1,5 tsp pimentón de la vera, picante
1/2 tsp salt
Mix vinegar and sugar and bring to a boil. Simmer over low heat for 5-10 minutes, or until slightly thickened. Add the pimentón and the salt, whisk well and boil for another minute. Remove from heat and let it cool, before liberally glazing meat with it during barbecuing. Use any remaining glaze as a sauce.
Bacon Spinach Salad
140 g bacon
160 g baby spinach
50 ml filmjolk or yogurt
2 tbsp dijon mustard
50 ml olive oil
1 garlic clove, minced
2 tsp red wine vinegar
salt, black pepper
Whisk olive oil and filmjolk or yogurt with the mustard, garlic and the vinegar. Season with salt and pepper. Fry the bacon until crispy. Arrange the spinach on plates or a large platter. Drizzle with the dressing and top with the crunchy bacon.
Recipe in Swedish:
Pimentón de la Vera Glaze & Spenatsallad med bacon