GRILLING A SWEDISH CHRISTMAS FEAST
Everything, from Jansson's Temptation to saffron bread, grilled!A HAPPIER CHRISTMAS WITH KAMADO SUMO
Put on your Santa hat, escape to the grill, and savor the delightful smoky aroma. Many Christmas table classics will be absolutely incredible when prepared in your Kamado Sumo. Think of the traditional Christmas ham, Jansson's Temptation, smoked salmon, and crispy saffron bread. Or, why not roast a succulent turkey on the rotisserie while enjoying mulled wine by the warmth of your Sumo?
A true grill master never lets the grill go cold during winter, and our ambassador Jimmy Grilfve is no exception. Here, he offers us inspiration for Christmas and New Year. As the holidays approach, Jimmy is busy in Santa's kitchen, preparing a fantastic Christmas feast cooked in his Kamado Sumo.
Click to go directly to the recipe. Activate subtitles to get Spanish translation.
CHRISTMAS HAM
A LIGHTLY SMOKED CLASSIC
Christmas ham is a true classic. If you haven't tried it yet, we highly recommend it. No matter how simple it seems, the final result is guaranteed to be something special.
YOU NEED
- A Christmas ham that rhymes
- Potato flour
- One egg yolk
- 1 tablespoon coarse mustard
- Breadcrumbs
METHOD
• Place the ham in a cold water bath for 60 minutes to draw out some salt from the edge.
• Light your Kamado Sumo for indirect grilling at 110-120 degrees.
• Add smoking wood, apple, cherry, or anything else you prefer.
• Smoke the Christmas ham on the rack until it reaches an internal temperature of about 70 degrees, which takes about 3-4 hours depending on its size. Let it cool before grilling.
• Prepare for grilling by whisking the egg yolk and mixing it with the mustard. Cut off the skin and sprinkle potato flour over it so the crust sticks well. Brush the grilling ring and sprinkle breadcrumbs in a thin layer.
• Increase the grill heat to about 200 degrees and cook for about 15 minutes until the Christmas ham has a nice color.
SAFFRON BREAD
A FRUITED CHRISTMAS BREAD IN A CAST IRON PAN
Baking a delicious Christmas bread with wonderful saffron and dried fruit flavors on the grill is the perfect surprise for Christmas dinner guests when served delightfully in a cast iron pot. Of course, it will also make a magical snack alongside your smoked Christmas ham. Baking in a Sumo is easy, simple, and a fun way to explore all the functions of the kamado.
YOU NEED
- 25 grams yeast
- 5 dl water
- 2 teaspoons salt
- 7 dl spelt flour
- 8 dl wheat flour
- 2 dl raisins
- 1 dl dried apricot
- 0.5-1 g saffron
- 1 tablespoon of honey or agave syrup
METHOD
• Crumble the yeast into a bowl and dissolve it with lukewarm water.
• First, mix the saffron with salt and flour to ensure it's evenly distributed in the dough. Then, add the raisins and apricots to the mixture and gradually pour it into the yeast mixture while stirring.
• Next, knead the sticky dough for a few minutes, adding more flour if needed, until it reaches a good consistency and is not too sticky. Then, place it on a towel and let it rest for about 40 minutes.
• Once the dough has risen well, place it into a cast iron pot that has a generous layer of flour at the bottom to prevent the dough from burning.
• The grill should be at 250 degrees. First, place the entire pot with its lid inside and bake the bread for about 25 minutes. Then, remove the lid and let the temperature drop to 200 degrees while baking it for at least another 20 minutes.
ROTISSERIE TURKEY
A NEW CENTERPIECE FOR THE CHRISTMAS TABLE
Turkey can be a new addition to many Christmas tables. But dare to challenge yourself. It's a powerful addition to the Christmas table and creates a wonderful festive feeling. Roasted on the rotisserie, the result is always incredibly juicy and delicious.
YOU NEED
- A 3-4 kg turkey
- Melted butter for injection
- 1 lemon, halved
- Fresh spices, rosemary, thyme, and oregano.
- Spice mix/rub
METHOD
• Prepare the turkey by injecting melted butter under the skin.
• Add the spices and lemon inside the turkey.
• Brush the turkey with butter and then coat it with a thin, even layer of the spice mixture.
• Thread the turkey onto the rotisserie spit, tie the wings, and tie the legs.
• Roast on the rotisserie at approximately 190 degrees with indirect heat until the internal temperature reaches about 72 degrees in the breast, for approximately 2 to 2.5 hours.
JIMMY'S MEATBALLS
A MUST-HAVE ON THE CHRISTMAS TABLE
Meatballs are one of the main dishes on the Swedish Christmas table. In Sweden, the first written recipes can be found in Cajsa Warg's cookbook from the mid-18th century. Meatballs are an art form in themselves and can be prepared in various ways, with different ingredients and seasonings. Here, we have our favorites with an extra touch and plenty of flavor.
YOU NEED
- 500 g mixed minced meat (beef and pork)
- ½ cup breadcrumbs
- 1 dl cream
- ½ cup milk
- ½ dl water
- 1 tablespoon potato flour
- 3 tablespoons coarse mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- 2 teaspoons onion powder
METHOD
• Mix the breadcrumbs, cream, and milk. Let it rest and swell for 10 minutes.
• Mix the remaining ingredients to form a dough. Roll the meatballs and let them rest in the refrigerator for 30 minutes.
• Fry on the grill's cast iron griddle – using indirect heat at about 200 degrees.
JANSSON'S TEMPTATION
GIVE JANSSON A GOLDEN FINISH
Jansson's Temptation is a Swedish classic often served at Christmas. A traditional Jansson's Temptation is a gratin made with potatoes, anchovies, onions, and cream. It is based on the classic 19th-century anchovy boxes, but the first references to Jansson's Temptation appeared in the early 20th century, and it remains the same dish we enjoy 100 years later. When we prepare it on the grill, we add browned butter as an extra flavor enhancer, giving our Jansson's that special touch for the Christmas table.
YOU NEED
- 500 grams floury potatoes
- ½ yellow onion
- ½ can anchovies
- 3 dl whipping cream
- 150 grams browned butter
- Salt, pepper
METHOD
• Brown the butter until it has a golden color and a caramel-like aroma.
• Cut the potatoes into thin sticks; Finely chop the onion; Grease a baking dish and place potatoes on the bottom; Add the onion and arrange the anchovies around the dish. Also, pour the liquid from the anchovy can into the dish for a delicious flavor. Season with salt and pepper, remembering that anchovies are salty, so don't add too much salt. Add the rest of the potatoes. Pour the whipping cream over the potatoes so that it just covers them; Finish by topping with the browned butter.
• Place them on the grill at 200 degrees indirect heat for about 45 minutes until the potatoes are tender and the dish has a wonderfully crispy surface.
SMOKED SALMON
PERFECT FOR SMOKING ALONGSIDE CHRISTMAS HAM
Smoked salmon with a delicious marinade is one of our favorites. Amidst all the Christmas hams, meatballs, and prince sausages, it's a cherished classic that belongs on the Christmas table. The smoky flavors are delightful and add an extra dimension to the taste experience.
YOU NEED
- A whole side of salmon
- 1 dl light soy sauce
- 2 tablespoons grated ginger
METHOD
• Cut the salmon fillet into an even piece, ensuring it cooks more evenly.
• Marinate the salmon for at least 20 minutes by placing it in a plastic bag with the marinade.
• Place the salmon on aluminum foil and fold the edges of the foil around the fillet. This makes it easy to remove and place the salmon on the grill, while also allowing it to absorb a good smoky flavor.
• Set up your grill for indirect cooking at 110-120 degrees and add wood chunks for smoke. Smoke the salmon until its internal temperature reaches 55 degrees. Feel free to let it rest in the refrigerator for a day before serving; this will allow the smoky flavor to mellow, making it absolutely delicious!
Good luck and have a very Merry Christmas!
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