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Swedish Grubbröra Recipe

This is one of our favourite ways to eat asparagus as the English season comes in. The recipe combines the best of Swedish and English ingredients together, for an irresistible combination.

“Gubbröra” translates roughly from Swedish to “Old Man’s Mess”, an appetizer commonly served on Smörgåsbord at Christmas and Easter but you can find it all year round. We’ve used Swedish “Matjessill” (herring) but you can also use Swedish anchovies or “Ansjovis”. These are very different from Mediterranean anchovies, usually European sprats (a small oily fish often mistaken for baby sardines).

Grubbröra 

Serves 3-4 people

4 hard boiled eggs (boil eggs for 10 mins)

200 g chopped soused herring (discard from the pickled liquid)

1 large red onion (finely chopped)

20 g chopped chives

20 g chopped tarragon

150 g mayo

150 g creme fraiche

1 tsp of dijon mustard

1 bunch of English asparagus

20 g capers

3 g salt

3 gr ground black pepper

Slices of toasted sourdough bread to serve

Method:

Combine all the ingredients apart from asparagus and capers in a large mixing bowl. Season with salt and pepper. Boil the asparagus for 2 mins, take out and cool down in an ice bath.

Heat olive oil in a large pan and fry the asparagus for 3-4 mins, add the capers and cook for 30 seconds. Serve on toasted sourdough bread.

ENJOY!

Spring Greens Soup Recipe

A Panzer’s bestseller in store, this comforting and healthy soup is the perfect transitional meal from winter to spring!

Serves 6. 

Ingredients:

  • 1 large shallots(julienne)
  • 2 celery sticks (sliced)
  • 1 garlic clove (sliced)
  • 1/2 leek (julianne)
  • 1 fennel (sliced)
  • 1 bunch spring greens (finely chopped)
  • 1/2 hispi cabbage or savoy cabbage (finely chopped)
  • 1/2 bunch lemon thyme (finely chopped)
  • 3 litres chicken stock (low in sodium)
  • 2 corn fed chicken legs
  • 8 gr smoked salt
  • 3 gr ground black pepper.
  • 15 g olive oil extra virgin

Method:

  • In a large pot, add the olive oil, shallots, celery, garlic, leeks and fennel and cook until the vegetables are tender.
  • Add the lemon, thyme and chicken stock. Season to taste with salt & pepper.
  • Add the chicken leg and 3 litres of vegetable stock and boil for 5 mins, then simmer for 30-35 mins. Season again with salt & pepper to taste.
  • Remove the chicken leg, let it cool and remove the meat from the bone.
  • Add the chicken meat back to the soup, along with the hispi cabbage and spring greens.
  • Simmer for a final 10 mins and serve with your favourite crusty bread.

If you are short of time to make it, you can always order from the shop, made freshly in our kitchen while in season.

Thanksgiving bites recipe

A Thanksgiving appetiser recipe

Thanksgiving hors d'oeuvre_Gemma Sokol

Nothing’s better than that glorious moment when you take the turkey out of the oven to let it rest … But let’s face it, turkeys need to rest for a while.

To keep everyone going until you can sit down to feast, we asked SW London food photographer & blogger (and California native) Gemma Sokol for a festive snack recipe built from Panzer’s pantry.

Simple and oh-so-satisfying.

Stack the following in order:

Island Bakery oat cracker
Brie
Cranberrry sauce
Apple slices (we recommend Brogdale)
Proscuitto, wrapped around and tucked under cracker
Honey drizzle (we’ve used Waddesdon Estate blue flower honey from Buckinghamshire)
A sprinkle of fresh thyme leaves

You’ll find tons more inspiration from Gemma on her Instagram @gemtakesfoodpics 

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