Starter
Tortellini with a nettle pesto, sunflower seeds and cold-pressed rapeseed oil
Served with browned butter, deep-fried, blanched sea kale, toasted hazelnuts and a vinegar cream.
Foraged nettles, hazelnuts and sea kale
Cream from Skrea Ost
Pasta flour from Berte Qvarn
Eggs from Ullarps gård
Main course
Mutton fillet spiced with grass kelp and a mutton sausage flavoured with Bondost cheese
Mutton fillet spiced with kelp and a mutton sausage flavoured with Bondost cheese
Served with potatoes boiled in cream, flavoured with Jerusalem artichokes and dill, fried summer chanterelles and a mutton gravy.
Mutton from Ullarps gård
Bondost cheese and cream from Skrea Ost
Potatoes from Tångagård
Home-grown Jerusalem artichokes and dill
Foraged kelp and chanterelles
Dessert
Sweet cheese with sweetened blackberries, lightly whipped cream and cake crumbs
Eggs from Ullarps gård
Rye flour from Berte Qvarn
Cream from Skrea Ost
Foraged blackberries
We chose not to include typical Halland wild salmon in the Halland meal due to shrinking fish stocks. Instead, we chose to highlight the status of mutton as food, as it tastes delicious and is currently not eaten as much as it might be. The sausage is made from minced mutton, from sheep that grazed the coastal meadows of the Stensjö nature reserve. Flavouring it with kelp, picked in the wild, strengthens the link to the location where the sheep led their lives.
People behind the menu
Concept and recipes
County Governor Brittis Benzler asked Hallands matakademi and Hushållningssällskapet to run the county meal project and they in turn involved inspiring regional food businesses and food producers. Students and teachers at Restaurangskolan in Falkenberg worked with chef Stefan Holmström to compose and cook the dishes. All the ingredients are local and the focus is on ease of preparation and availability.
Partners
Ullarps gård, Berte Qvarn, Skrea ost, Inge Andersson in Fjärås and Tångagård Falkenberg. Halland County Administrative Board, Hallands Matakademi, MEC Holding AB, Hushållningssällskapet Halland, Hessel Rådgivning, artist Dagmar Glemme, Holmström Gastronomi and Restaurangskolan Falkenberg.
The vision
“We chose not to include the otherwise typical Halland wild salmon due to shrinking fish stocks. Instead, we chose to highlight the status of mutton as food, as it tastes delicious and is currently not eaten as much as it might be,” says Fredrik Sollenius, who teaches on the Restaurant programme in Falkenberg. Together with upper secondary school students he composed and cooked the meal. Assisted by chef Stefan Holmström and regional food producers.
Typical curly kale from Halland is off the menu too.
“Curly kale is fantastic, but we want to take the opportunity to bring new types of kale to life and instead chose to work with sea kale, foraged from the wild. The sea kale we used comes from Skomakarhamnen, not far from Glommen,” says Fredrik Sollenius.
Halland artist Dagmar Glemme from Ugglarp in Falkenberg is responsible for the presentation and artistic design. All the glassware in shades of green, yellow and orange symbolise the flora of Halland such as juniper, gorse and dwarf mountain pine, in different formations.
Photos: Lina Andreasson.
To drink
Starter
Styv kuling pale ale from brewery Agerörs kustbryggeri.
Main course
Donkeys lager from the Pineridge Brewery, Skrea Backe akvavit.
Dessert
Home-made blackberry liqueur