Recipes from Paul Svenssen, a reknowned Swedish Chef

Celebrity Swedish chef, Paul Svenssen, Executive Head Chef and the mastermind behind Fotografiska’s sustainable plant-based dining is the star of our Swedish film for World Meat Free Week.

Celebrity Swedish chef, Paul Svensson, Executive Head Chef and the mastermind behind Fotografiska’s sustainable plant-based dining is the star of our Swedish film for World Meat Free Week. Paul’s food philosophy has a sustainable, seasonal and zero waste focus and balances pleasure, health and the environment. Take a look at some of Paul’s favourite recipes.

Wholegrain Pancake with Fermented Cucumber, Sour Cream and Lentils

For the wholegrain pancakes:

  • 150g organic stone milled wholegrain wheat
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp sugar
  • 1 egg
  • 250ml milk
  • 2 tsp butter

For the cucumber, sour cream and lentils:

  • 200ml sour cream
  • 100ml honey
  • 4 pieces fermented cucumber
  • 100ml black lentils
  • 1 leaf nori seaweed
  • 300ml stock
  • 1 shallot (chopped)
  • 1 garlic clove (chopped)
  • 1 bunch dill

Method For the wholegrain pancakes:

  1. Mix all dry ingredients. Whisk together the egg, milk and warm melted butter.
  2. Add dry ingredients to the egg mixture (don’t stir too much).
  3. Heat up a small pancake pan and sear pancakes until golden brown in clarified butter.

For the cucumber, sour cream and lentils:

  1. Toast the nori leaf in a warm pan and then blend into a powder. Braise the black lentils in stock with the shallot and garlic until soft, then season with salt and the nori powder.
  2. To serving, start with a thin pancake and layer with sour cream, cucumber wedges and dill, then finish with a drizzle of honey.

Beetroot with Leaves, Goat’s Yoghurt and Sriracha Dressing

Ingredients:

  • 1 bunch beetroot with stem and leaf
  • 200ml goats yoghurt (left in a cloth overnight)
  • 50ml honey (and some for dressing)
  • 50ml swedish vinegar
  • 100ml boiling water for beetroot
  • 2 tsp fennel seeds
  • 2 tbsp sriracha (fermented chili)
  • 4 tbsp cold pressed sunflower oil
  • Salt and black pepper to season

Method:

  1. Start by cutting off the stem and leaves (save separately) of the beetroot. Bring a pan of salted water to a boil with the beetroots and boil until these are soft to the center. Add the beetroot stems for a few minutes then strain and save the boiling water.
  2. Bring the Swedish vinegar, honey, fennel seeds and 6 tbsp of the beetroot water to a boil. Cool and then add the stems to the liquid.
  3. Add the sriracha, honey and sunflower oil to a blender. Mix until smooth and season with salt and pepper.
  4. Cut the beetroot into large wedges, mix with the beetroot leaves and blacken with a blow torch quickly before serving.
  5. To serve, start with the goats yoghurt and drizzle with the dressing. Finish with the beetroots, the stems (without liquid) and finally the leaves.

Whole Roasted Leeks with Brown Butter Hollandaise, Capers and Apples

Ingredients:

  • 2 large leeks
  • 2 eggs
  • 1 egg yolk
  • 3 tsp apple cider vinegar
  • 250g brown butter
  • 4 tsp capers
  • 1 apple
  • 4 tsp olive oil
  • Salt and black pepper

Method:

  1. Divide the leek into the green and white parts. Thinly slice the green part and whole roast the white of the leek in an oven at 200c until 93c core temperature. Leave to rest and then peel away the outer layers.
  2. Bring a pan of salted water to a boil. Blanch the sliced green part of the leek and then cool in iced water.
  3. Add the egg, egg yolk, cider vinegar and a pinch of salt into a blender. Heat the brown butter to 80c and add this slowly to the blender, mixing well. Season with salt and pepper.
  4. Finely dice the apple and stir together with the capers, a splash of vinegar and the olive oil.
  5. Place the reheated white leeks onto a plate. Add the green leeks mixed with the hollandaise and finally add the apple and caper mix.

You can watch our Swedish film, featuring Paul Svensson here.

One meal for a healthier planet #WorldMeatFreeWeek

3959 supporters 11-17 June 2018 11-17 June 2018 · Get involved