Last weekend was it carnival time in Landskrona – an yearly event – that is very popular with the locals. I been once and that was okay, but nothing I’m looking directly forward to every year.
It brings a lot of people to town and this year when we celebrate Landskrona’s 600th anniversary there was so much going on – every where. There were loads of activities for kids and music in every corner of the town. The weather was the best of the best .. that Swedish summer can offer.
For me was the loads of things going on at home – cleaning and washing … ect. Loads of action and great music at Gustavson’s on second floor too.
Also loads of sunshine on my balcony – and for my dinner on Saturday evening – did I take out a piece of marinade pork from the freezer. A quater from a massive piece that I bought already marinade and that it was also smoked – the whole idea really tickled me, a fresh product. It’s what we call a “Flintastek” – something we, Swedes, love to put on the BBQ during the summer and it has got it’s name from Fred Flintstones massive steaks, but it’s pork. It’s a thick slice from the ham. Far too big for me to eat in one go .. so I quarter it – and had frozen 3 individual pieces.
Didn’t like it at all after that I grilled one piece in the grill pan – couple of weeks ago, the flavors didn’t add up for me and it came out far too salty. So on Saturday I decided to turn it into an Wivi created Asian dish, let the cells work a bit and out came a warm salad to go with the beautiful warm and sunny evening, that it was. I had everything at home, expect the fresh mushrooms.
Lemon & Chilli Sesame Pork Salad, serve 2
100 g sesame seeds
sesame oil, for cooking
2 shallots, sliced
2 medium chillies, deseeded and very finely sliced (used Findus frozen chopped)
1 garlic glove, chopped
1 lemon, zest and juice
½ tsp grated fresh ginger
1 small carrot, peeled and sliced
1 pepper, any colour and in strips
4 mushrooms, washed and in wedges
100g mange tout (used Findus frozen)
300g pork fillets or loin, sliced into thin strips
knob of butter
bag of baby spinach, washed and well drained
1. Pre-cook the mange tout – plunge into rapidly boiling salted water for about a min – drain and shock under running cold water to keep the color.
2. Heat up the wok and add the sesame seed (dry wok)– toast until golden. Remove from the wok.
3. Add a splash of olive oil to the wok – fry the shallots, garlic chilli and lemon seat over medium heat for a few minutes until the shallots are soften. Season the pork and fry until also golden.
4. Add the ginger, carrots, mushrooms, mange tout, sesame seeds and lemon juice and the butter knob.
5. Divide the washed and drained baby spinach and top with the warm wok – sprinkle some sesame seeds on top.
A tip regarding the baby spinach, I always wash and drain it the evening before – and put it in an air tight container in the fridge of night so it goes really crisp.
From being nearly uneatable piece of meat – it became a fantastic salad full with flavors. It was the lemon that changed the flavors completely – and made it into something great. I have two more pieces to use up and I will make this salad out them too. Maybe retired – but still able create something new.
“God put us on this carnival ride,
we close our eyes not knowing where it will take us next.”
Before you leave this post – please watch this video of the Carnival in Rio – where my music cloud is collected from. Totally amazing video made in 2011 – both video and music is made by the same man, Jarbas Agnelli.
“The City of Samba” is a two part soundtrack composed by Jarbas Agnelli to the video of the same name. The piece, directed by Keith Loutit and Jarbas Agnelli, uses tilt shift time-lapse technique to show the carnival party in Rio de Janeiro. Part I is a slow minimalistic tune, as a background to the poetic landscape of Rio. Part II is a fast, free interpretation of carnival samba, performed mostly with orchestral strings. I’m using part one.
Flintstone image provided by and thanks to: fanpop.com