Monday, 9 September 2024

A Summer Delight at The Ground – Veil patties, Mashed potatoes and Gravy

During a beautiful summer day, my family and I visited The Ground restaurant in Hovdala close to Hässleholm, a charming spot offering delicious food and breathtaking views. 

With outdoor benches and take-away boxes, we enjoyed a memorable meal of veal patties, mashed potatoes, served with rich gravy and tangy lingonberry jam. The kids absolutely loved it, and the simplicity of sitting outdoors, surrounded by nature, made the experience even more special. The dish was both comforting and flavorful, perfect for the season. Here's my take on this fantastic meal. 


Ingredients
For the veal patties:

500g veal mince
1 egg
1 small onion, finely chopped
50ml milk
2 tablespoons breadcrumbs
Salt and pepper to taste
Butter for frying

For the mashed potatoes:

800g potatoes, peeled and chopped
100ml milk
50g butter
Salt and white pepper to taste

For the gravy:

25g butter
2 tablespoons flour
300ml beef stock
100ml double cream
Soy sauce (optional) for color
Salt and pepper to taste

To Serve:
Lingonberry jam
Arugula 

Method: 
1. In a bowl, mix veal mince, egg, chopped onion, milk, breadcrumbs, salt, and pepper. Shape the mixture into small patties.
2. Heat butter in a pan and fry the patties over medium heat until golden brown and cooked through (about 4-5 minutes per side).

3. Boil the potatoes in salted water until tender (about 15-20 minutes). Drain and mash the potatoes with milk, butter, salt, and white pepper until smooth and creamy.

4. Melt butter in a saucepan, stir in flour, and cook until golden. Gradually add the beef stock, whisking constantly to avoid lumps. Add cream and season with salt, pepper, and soy sauce if desired. Let the sauce simmer for a few minutes until it thickens.

5. Plate patties, alongside the creamy mashed potatoes. Drizzle with the rich gravy and serve with a generous spoonful of lingonsylt on the side.

Enjoy!

 

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