The Scandinavian countries are not only known for their clothing and furniture. Our neighbors also have a lot to offer in terms of cuisine and are in no way inferior to the southern countries when it comes to grilling. As proof, we offer you some ideas and recipes for grilled specialties with fish, meat and vegetables. Scandinavian grilling made easy: uncomplicated, quick and still very tasty.The individual grill recipescan be combined with each other so that you can put together a festive menu. Or you can surprise the family with Swedish or Norwegian-style grilled food on the weekend. Join us on a culinary journey to Northern Europe!
In Sweden, the barbecue season starts on April 30th, when a spring festival takes place. Swedes look forward to the warm weather and enjoy spending time outdoors on sunny days and warm evenings. It goes without saying that we grill in the garden. And if the weather doesn't allow grilling outside, the whole family gathers in a special grill hut (in Swedish: Grillkota). The Grillkota has a hexagonal shape and a charcoal grill in the middle. This leaves enough free space around the grill where family and friends can sit down and end the evening together while grilling.
In contrast to Germany, whereSausages are among the grill classics, Swedish amateur chefs much prefer to use fish and seafood. The individual ingredients are carefully chosen because the Swedes attach great importance to the high quality of the food. Seasoning is preferred sparingly, but the grilled food is served with a sauce. The side dish – potatoes or vegetables – is prepared together with the grilled food.
Norway lobster with butter
Grilled langoustine with butter, lemon juice and garlic is the absolute classic for the festive Swedish buffet in summer. The recipe is super simple and suitable even for complete beginners. The Norway lobsters are marinated and grilled whole. For the marinade, the Swedes mix melted butter, lemon juice and pressed garlic cloves. The marinade is seasoned with parsley and seasoned with salt. Each langoustine is first cut open in the middle of the belly, lengthwise, with a sharp knife. Then the intestine is removed. The langoustines are then placed in a bowl, poured over with the marinade and left to cool for several hours. They are then placed cut side down on a hot grill. They are cooked after about 10 minutes, turning constantly, and can be arranged on preheated plates with grilled vegetables such as zucchini.
Grilled pork specialtiesare particularly popular in Scandinavian countries. A lumberjack steak is a cut of pork that is cut into slices or pieces from the pig's neck. The Swedish variant is called Flintastek. The rind and bones of the flint steak are not removed before grilling and can prevent the pork from drying out too quickly during grilling. The meat is seasoned with green pepper, salt, pepper and parsley. Grilled mushrooms are served with it.
Grilled beef specialtiesare also very popular in Scandinavian countries. The Swedes, for example, love fillet of beef, while in Norway they like to prepare sirloin steaks. It is important to pay attention to the good quality of the meat when purchasing. It can be recognized primarily by the color of the flesh: deep red. Before theThe meat will be grilledusually marinated with fresh herbs and cooking oil. However, hobby chefs often forego a marinade and season the meat shortly before grilling. Corn, red onion, radishes, garlic and peppers are served with the beef.
Grilled specialties with game meat are traditionally very popular in Scandinavian countries. Venison fillets are grilled at 200 degrees for 4 minutes on each side. A herb salad made from wild herbs such as dandelion, rocket, chickweed and watercress with a dressing made from olive oil, white wine vinegar, sugar, salt and ground pepper goes best with this. Optionally, you can also serve the classic – radishes and green salad – with the game meat.
Grilling Scandinavian: Grilled specialties with crabs and crayfish
If you want to really score points with your guests,he relies on crabs. The crabs are usually sold frozen. Before grilling them, you should let them thaw in the refrigerator overnight. Then the crabs are cut into halves, seasoned and drizzled with olive oil and then put on the grill. Swedish potatoes (fan-shaped potatoes) are served with this. The potatoes are washed, peeled and made several cuts (but not cut through, the potato should hang together on one side). Then place cheese and ham between the potato slices and place on the grill with the cut side up.
In Scandinavian countries, seasonal vegetables are often grilled and then served as a side dish with fish or meat. There are two variants to choose from: Vegetables such as peppers, onions and asparagus go straight onto the grill. Optionally, the ingredients for the side dish can be wrapped in aluminum foil and then placed on the grill. For example, the combination of young onions, cherry tomatoes or cherry tomatoes, lemon slices and fresh herbs tastes good. They are the perfect accompaniment to fish.
Scandinavian grill recipes with chicken
Crispy chicken legs are the highlight of every Scandinavian barbecue party. They are first cut on the top side and then brushed with a marinade made from olive oil and seasonal spices. Then the chicken legs are placed in a freezer bag, poured over with the remaining marinade and kept in the cold overnight. They don't go on the grill until the next morning.
Grilling Scandinavian style: Only high-quality food goes on the grill
In Sweden, when the weather is bad, people grill in special wooden huts
Sweets are also often grilled: dessert with bananas, chocolate and cream
For more information regarding the Swedish grilling tradition, you can also visit the Swedish Grill Association website.
