A little bit of a Gasque during Corona Times

Gasque feeling at home

Cooking inspiration

Hello international students!

Unfortunately, during corona times, we are missing one of the central events in student nation life – gasques and student dinners!

For this blog post, we wanted to bring a little bit of the gasque back to you in the form of a recipe - it’s easy to learn to cook Swedish meatballs or raggmunk, but how about something a little fancier? Here we will make a classic recipe from Sodermanland-Nerikes Nation’s gasque cookbook: Lamb Entrecôte with Asparagus and Mushrooms.

An absolute favourite, tender, creamy and delicious, it is sure to impress your guests and bring a little bit of warmth in these times. Hopefully, we will be able to enjoy gasques again soon! 

Ingredients (Serves 4)

700g Lamb Entrecôte

12 Potatoes 

300ml Whipping cream

200ml Milk

2 Yellow onions

2 Cloves of garlic

100ml Balsamic vinegar

1 tbsp Icing sugar

8 Green asparagus

8 Portobello mushrooms

Butter

Salt and pepper

Cooking

Set the oven to 200° C. 

Peel the onions and potatoes and slice them thinly. Salt and crush the garlic in a garlic press, mix everything together and pour into an ovenproof dish. Squeeze it out so that everything is even in the mould. 

Mix the milk and cream and pour into the mould. Bake in the oven for about one to one and a half hours. If the top starts to burn, cover with aluminium foil. 

Cut the mushrooms into four even parts. Grasp the root and the centre of the asparagus and gently break off the root. Fry the asparagus and mushrooms in butter until coloured, salt and pepper. 

Bring the balsamic vinegar to a boil and reduce. When about half reduced, add the icing sugar and stir. Bring to a boil until the glaze has thickened. 

Salt and pepper the lamb. Fry in butter until the lamb gets its colour. Place in the oven and take out when the internal temperature has reached 58° C. 

Serve the entrecôte, potato gratin, asparagus and mushrooms, and finish with pouring the glaze over the meat.

Enjoy!

From your international secretaries,

Nicole Jeffler, Oscar Green and Lachlan Manning