Meatballs
Why:
During the development of Kalf & Hansen, I’ve cooked and served quite a few meatballs. As work has been hectic and time scarce, I resort to food that is readily available to me. And meatballs have, for obvious reasons, been available. I really think they are tasty and I like to experiment with different meats, seasonings and cooking techniques.
How:
At the moment, my favourite is a dark rye bread sandwich with meatballs, remoulade sauce, raw onions and horseradish. It is so tasty and is enjoyable for lunch, dinner or a quick snack.
Where:
Make your own! As we all love a good burger, most people have all the ingredients available at home. Just buy the bread and make a homemade remoulade, and you’re all set. Make sure to add a few leaves of lettuce to complete the dish.
As told by chef Rune Kalf-Hansen who, aside from running the above-mentioned organic fast food restaurant Kalf & Hansen, has co-written the book Det vilda köket – The Wild Kitchen – with Lisen Sundgren. It is published by Bonnier Fakta. This fall, Kalf-Hansen continues his quest to make the food in Swedish public schools better and more nutritious.
Photography: Stefan Wettainen
