Talk about IKEA’s Swedish food, the traditional dish of meatballs with cream sauce and lingonberries, Najad salmon and Saithe Herb Crusted Fish comes to mind. Want to learn how to prepare some of this Nordic delights?
I was invited for a Swedcook session by IKEA at Cookyn Inc, and Chef Mervyn and Rayner (from HisFoodBlog) personally taught us how to create some Swedish dishes. The food was very simple to make (really, if I can do it, so can you) and brought out the best of the ingredients.
Here’s an easy starter you can try, especially when you are organising a party. Guaranteed to wow your guests.
Cold Shrimp with Mayo in Vol-au-vent Shells
For the fillings:
500gm of coldwater shrimps, cooked and peeled (can buy from IKEA or supermarkets)
1 avocado, skinned and seed removed, diced to small pieces
1 mango, diced to small pieces (makes a whole lot of difference to the fillings)
2 tablespoons of chopped chives
For the sauce
1 cup of Japanese mayo (if you ask me, Japanese mayo always taste best)
1 teaspoon of paprika powder (adds some flavour and colour)
1 lemon (for few drops of juice)
1 garlic clove, minced
2 anchovy fillets, minced (too add slight saltiness in the sauce)
Vol-au-vent shells (light, round bite-sized shell of puff pastry, sometimes with a pastry lid)
You can probably use other forms of puff pastries as substitute.
Directions for Preparation 1)
Mix the lemon juice, paprika, chives, mayo, minced anchovies, garlic
2) Season with some salt and pepper
3) Add the cooked shrimps with the avocado and mix well
4) Assemble – stuff the shrimp mayo mixture into the vol-au-vent shells and serve immediately.
Looks awesome right? I am already salivating just looking at the fillings. Here are some photo inspirations of happy people in the kitchen.
MoonBerry helping me with the seasoning, and we were in matching blue!
Lovely girls Karen (PR from One9Ninety), Agri Velt and Cheryl Wee (Was an up and coming singer… who is now an actress)
Group picture with Shi Fu Mervyn and Rayner in green.