Yesterday was Midsummer Eve and it was my first day outside the bed for a couple of days – came down with a bad cold on Monday that went from worst to worst. Nothing so bad as a cold in the summer. My whole body as aching and I had high fever, so I stayed put in bed – just sleeping and watching movies.
So Midsummer Eve, I woke up and felt ready for a bit of celebration on my own –pickled herring I eat, but I don’t feel an urge for it …. If it’s offered I eat it I enjoy it. Something I very seldom buy myself. And I will never do my own neither, just do too many tons during my chef apprentice. Tons and tons.
Matjessill, I think something we have heritage from the Netherlands, but we use sugar in our in our mariande. Something I never done myself – so long as I have been a chef is that a product that most restaurants buy readymade. And for Midsummer they buy in by the lorry – something you can’t be without for Midsummer.
Normally it’s just cut up and served with all the other different kinds of pickled herrings we stuff ourselves with for 3 days. We eat herrings with hardboiled eggs, sour cream and finely chopped red onion mixed with chives and of course the ice cold “nubbe” – the spiced vodka shots.
You can read all about that in yesterday post – the blooming time now come with great joy and beauty.
Since a couple of years I do mine in foil and in the oven. Based on a very old recipe made with salted herring – my grandma always did in wet newspaper on fire embers in her Aga stove.
Warm Matjessill with butter, dill and potatoes, serves 4
10 boiled potatoes
4 hardboiled eggs
1 red onion, finely chopped
chopped fresh dill – I used frozen
4 matjessill filets – can be bought at IKEA
75g (2.64oz) butter – shaved
1. Slice the peeled boiled potatoes. Chop the boiled eggs, red onion and dill.
2. Grease 4 foil pieces in the base. Lay the potatoes, full filet of Matjessill, egg, dill and butter. Before sealing the foil parcel top the shaved butter with some freshly ground black peppe.
3. Fold together the foil and put them on the BBQ for about 10 min or in the oven at 200C/390F for 10 min.
4. Serve with ice cold “nubbe” (snaps)
I even put a little snaps bottle in the freezer together with a wet shot glass – because if it’s Midsummer, then its Midsummer and I thought maybe it will do my cold some good. When you poor vodka that has been in the freezer for at least 6 hours it’s thick as oil. Taste great when that cold and it goes down it heats up the body very pleasantly. I drink mineral water with mine, but the professionals drink beer.
Only time I drink alcohol on my own is New Year’s Day’s breakfast, when I have my champagne and Eggs Benedict… and Midsummer Eve with the “nubbe”, about only ONE!
I like those mini bottle – we can now buy packs of 4-8 50ml (1.7fl oz) bottles of mixed aquavits, just a brilliant idea.
Every guest can get their own little bottle and everyone will get a different aquavit. Good for me that I don’t have to keep a big bottle of it, that never will be finished.
We were luck here in Landskrona this year – not one drop of rain during the whole day and evening, so the police and emergency services was so busy – could hear them going from early evening and during the whole night. Too much “nubbe”. It always goes out of hand; flights, rape … and accidents.
We always sing a very short silly song, snaps visa – with ever shot we take – the more shots the better we sings, but I didn’t sing while having mine on the sunny balcony, didn’t want to spoil the evening for my neighbors. And I total forgotten to make myself a garland for my hair, next year. Still I had a pleasant evening there in the evening sun with my freezing “nubbe”.
“When snaps go down, the wit goes out.”
Please, don’t ask about this silly song – our oldest snaps visa – the lyrics don’t make any sense at all – but what does when drink alcohol???!!! We sing first and then we empty the shot glass.
Midsommar photo and snaps mini bottles provided by and thanks to; svenskaturistforeningen.se & primasnaps.se