Northern European Picadillo

Ingredients

In this Northern European adaptation of picadillo, we incorporate the flavors and ingredients commonly found in Scandinavian cuisine. The traditional Mexican spices are replaced with a blend of cinnamon, nutmeg, and cloves, which adds a warm and aromatic touch to the dish. Additionally, we use root vegetables like carrots and potatoes, which are staples in Northern European cooking. The result is a fusion dish that combines the essence of Mexican picadillo with the hearty and comforting flavors of Northern Europe. We alse have the original recipe for Picadillo, so you can check it out.

• 500g (1.1 lb) ground beef or pork 500g (1.1 lb) ground beef or pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Add the ground beef or pork to the pan and cook until browned, breaking it up with a spoon.
4. 4.
   Stir in the diced carrots, potatoes, and frozen peas.
5. 5.
   Sprinkle the ground cinnamon, nutmeg, and cloves over the mixture and stir well to combine.
6. 6.
   Add the tomato paste and beef or vegetable broth to the pan, stirring until everything is well incorporated.
7. 7.
   Reduce the heat to low, cover the pan, and let the picadillo simmer for about 30 minutes, or until the vegetables are tender.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Scandinavian Picadillo hot, accompanied by your favorite side dishes.

Treat your ingredients with care...

• Ground beef or pork — Make sure to use lean ground meat to reduce the fat content in the dish.
• Carrots and potatoes — Cut the vegetables into small, uniform pieces to ensure even cooking.
• Frozen peas — Rinse the frozen peas under cold water to thaw them before adding them to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Serve the Scandinavian Picadillo with a dollop of sour cream or yogurt for added creaminess.
• This dish tastes even better the next day, so consider making a larger batch for leftovers.
• Feel free to customize the vegetables based on what you have on hand or your personal preferences.
• Serve the picadillo over cooked rice or with crusty bread to soak up the flavorful sauce.

Serving advice

Serve the Scandinavian Picadillo in deep bowls, garnished with fresh parsley or dill for a pop of color. Accompany it with a side of steamed vegetables or a simple green salad to complete the meal.

Presentation advice

To enhance the presentation, arrange a few slices of pickled cucumbers or beets on the side of the bowl. The vibrant colors will add visual appeal to the dish.