beställa INNAN 13.00 - da skickar vi DIN BESTÄLLNING IDAG (VARDAGAR)

beställa INNAN 13.00 - da skickar vi DIN BESTÄLLNING IDAG (VARDAGAR)

  • Ändra språk

Beef with Apricot, Cous cous and Fried Carrots

For me, tour food is nourishing, rustic and, finally, something that can give you warmth on the road.

By Naturkok Sander Blom

I always look for ingredients that are long lasting and perfect to bring on tour. In terms of vegetables, I look for groceries that are packaged and protected by nature – As seen here with both our oranges and carrots.

Dried fruit is an obvious choice for tour cuisine, but can, however, be an unfamiliar ingredient for some from the more salty kitchen – so here is an example of a good hot stew.

5-600 g of lean beef, diced
3 garlic cloves
1 orange
a mix of hot spices: cumin, chili, paprika, cinnamon, cardamom, nutmeg or ginger. Approx. 1 tablespoon in total
Olive oil
2 onions in thin slices
150 g dried apricots soaked in a little water
salt and pepper
fresh water mint
500 g carrots
honey or sugar
sesame seeds

Get cooking

  • Mix the meat a day before with juices from the oranges, garlic, salt and spices. Pack it in an airtight bag and keep it cool.
  • Fry the meat in a hot Dutch oven. Use oil to fry and feel free to fry in several rounds – it is important that the meat gets a rose crust, since the caramelization of the meat gives flavor.
  • Add the onions and stir until brown.
  • Sprinkle a couple of tablespoons of flour over the meat and onions. Let them fry another couple of minutes.
  • Add the marinade, the apricots and water (that the apricots have soaked) to the meat and boil up before placing the lid on the Dutch oven.
  • Remove the Dutch oven from the fire and place some embers or pieces of charred wood on the lid.
  • Let it simmer for a minimum of one hour – preferably longer. 10-15 minutes before serving, remove the lid from the Dutch oven to enable the sauces to boil in and thicken.
  • Prepare the couscous and carrots while the dish simmers.
  • Cut the carrots into sticks and fry them in a hot pan in olive oil. Restrain yourself from stirring too much as the carrots must form a brown surface. Add salt, a bit of honey and the sesame seeds.
  • Remove the carrots from the heat and serve sprinkled with goutweed.
  • Couscous is prepared by boiling a pot of water. Add the couscous and salt and stir to evenly moisten the couscous. Remove the pot from the heat and place a lid on the pot. Let the couscous sit for 10 minutes.