February 15, 2019

Three Recepies from

A. Journal of West Coast Culinary

A. Journal of West Coast Culinary is our a tribute to the love for life in the kitchen. With this cookbook we want to attract you to explore and discover the food culture that makes us love Gothenburg and its surroundings. On 254 pages we share the culinary movement of the West Coast that inspires us; the food, the places and the people. We raise diversity to encourage you to follow your dreams and search for food memories that last a lifetime. Let us therefore invite you to three amazing recipes, handpicked from
A. Journal of West Coast Culinary.

Stedsans in the woods
B O H U L T   1 0 9  •  H Y L T E B R U K

Bulbous plants
with poached eggs

Serves 4
Water for poaching
4 eggs
1 tbsp white wine vinegar
1 tsp salt
8 spring garlic, or more spring onions
2 tbsp cacao nibs
Olive oil
Black pepper
1 bunch chives, chopped
Fresh herbs, e.g. pea sprouts

This recipe is inspired by the Spanish dish ‘calcots’, where a big pile of spring onions are roasted over an open fire and eaten after peeling away the burnt outside.

Bring water to the boil in a large pot. Add vinegar, salt and stir the water. Add the eggs gently, you can crack them into a bowl individually first. The water should be just simmering, not boiling. Poach for 2-3 minutes before removing from water.

Wash the onions and garlic, leaving them as intact as possible. Grill on a hot grill, grill pan, or over an open fire. The onions only need a few minutes, but the garlic will take a little longer. They should be soft all the way through.

Place the grilled onions on a tray or a large plate. Sprinkle with cacao nibs, olive oil, lemon, salt, pepper and chives, and top with poached eggs and fresh herbs.

Give your guests napkins and ask them to peel the onions themselves while they eat.
Messy, but very delicious. 

O L O F  P A L M E S  P L A T S  •  G Ö T E B O R G

Gnudi with taleggio sauce, roasted mushrooms and lovage

Makes 40 dumplings 
1 kg of ricotta
100 g parmesan
1 whole nutmeg
1 lemon, zest
Semolina and durum wheat flour
Champignon mushrooms

T A L E G G I O  S A U C E
1½ dl cream
1½ dl white wine
1 dl of water
150 g of taleggio
1 garlic clove

This recipe needs to be prepared at least 1 day in advance, as the gnudis (gnocchi-like dumplings made with ricotta) need time to rest.

Mix equal amounts of semolina and durum wheat flour and cover a plate or large pan, you will use this to coat your gnudis later. They should be well covered so mix plenty.

Grate the parmesan and mix together with the ricotta using your hands. Grate the nutmeg and mix into the batter with the lemon zest and a little salt. Shape into balls, around 3 to 4 centimetres in diameter. Cover them well on the flour mix and leave in the fridge for 1 to 2 nights.

T A L E G G I O  S A U C E  A N D  T O  S E R V E
Preheat your oven to 150°C. Mix all the liquids in a saucepan and bring to the boil. Mix in the cheese with a hand mixer. Gently roast the garlic clove in the oven with a little oil until it softens, add to the sauce and season with salt.

Clean the mushrooms and slice thinly. Place on a lined baking tray with plenty of oil and a little salt. Bake in the oven at 150°C for around 5 minutes, until coloured.

Boil a large pot with plenty of water and salt. Gently place your gnudis in the water and cook for about 3 to 4 minutes, until they float to the surface but no more. Serve in deep plates together with the sauce, roasted mushrooms, black pepper, lovage and fresh tomates.

G Ö T A P L A T S E N  8  •  G Ö T E B O R G

Scallops with white asparagus and elderflower

Serves 4 – 6 
9 scallops
6 white asparagus
50 g elderflower syrup
50 g white wine vinegar
1 pomelo
100 g butter
1 egg
30 g cream
Lemon juice

Peel the asparagus and cut off the hard bit at the bottom. Boil 4 pieces in lightly salted water for about 3 minutes, or until soft. Cool in iced water and drain on kitchen paper. When cool, cut into smaller pieces. Thinly slice the two remaining raw asparagus with a potato peeler and set aside.

Mix the elderflower syrup with the white wine vinegar, season with salt and a few pinches of black pepper, set aside. Peel the pomelo then break off small pieces.

Melt the butter in a saucepan on a medium heat, then cool to 66°C. In a separate saucepan beat the egg yolk, cream and lemon juice on low heat until it reaches to 66°C. In a thin stream, whisk in the browned butter, continue to whisk until incorporated. Season with salt and more lemon juice if needed.

T O  S E R V E
Cook the scallops in a fryin pan for 1 minute on each side. Set aside to rest for a few minutes. The scallops will release some liquid, stir this into the creamy butter sauce.

Mix the raw sliced asparagus in a bowl with the elderflower vinegar. Reheat the blanched asparagus in a saucepan with 2 tablespoons of water, 2 tablespoons of butter, salt and lemon juice.

Arrange the cooked asparagus decoratively on a plate, cut the scallops on half, add these to the plate and finish with the marinated asparagus slices, creamy butter sauce and pomelo.

A.Journal of West Coast Culinary – Black Edition
Limited Edition, 500 copies
Each book is numbered. All text is in English
Printed by Göteborgs Tryckeriet on
high-quality paper.

︎ Shop now

A.Journal of West Coast Culinary
Limited Edition, 1500 copies
Each book is numbered. All text is in English
Printed by Göteborgs Tryckeriet on
high-quality paper.

︎ Shop now

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