Our Daily Lunches – week 22 (29/5-2/6)

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June is here!

We’re heading into the last few days of May and crossing over into June already for 2017, can you believe it? Week 22 is here and this week we’ve got a good mixup of dishes being served out of our kitchen including our own take on the English classic – fish and chips.

Like always, our lunches are 125 SEK which covers the cost of the elevator ride and includes coffee/tea, water, bread and salad. Be sure to call us in time or book a table on our website!

We’ll be starting the week off serving a roasted pork loin together with stewed cabbage on Monday. Alternatively poached egg served together with an egg and a light parsley sauce.

Tuesday will see our chefs cooking up herb-marinated chicken with the seasons vegetables and a tomato vinaigrette. Our fish for the day will be a almond-baked saithe. The saithe is breaded with crushed almonds and then served together with a potato purée and our very own brown-butter sauce.

Our midweek lunch meal on Wednesday is going to be pork confit, lentils and a herb-cream. Confit is derived from the French word “confire” which means to preserve. In the case of pork, or any meat, it is slowly cooked in it’s own fat at a low temperature. It’s then stored in a cool, dark place (usually a fridge) and left to sit in it’s own fats. Later the meat is taken out from the cold, and heated up slowly again. Confit is one of the oldest ways of preserving food and can preserve some foods for up to several months (ours isn’t that old, don’t worry!). If preserved meats aren’t your thing then we’ll be serving classic fish and chips. Beer battered for the extra old English touch, these are a surefire way to get your Wednesday “lillördag” started.

On Thursday the Tower will be serving meatloaf. However, this meatloaf will be wrapped in bacon and served alongside lingonberries and pickled cucumbers. Lingonberries are found throughout Northern Europe and a common site on the table with game or liver dishes. They give a tart but sweet taste to meat and potatoes while giving a good boost in vitamin C. They were once even used to treat ailments like fevers, UTI’s and even hemorrhaging. Not a fan of bacon? Try our baked haddock that will be served with a brown-butter emulsion instead!

Friday is funday here at the Tower of Love. We’re feeling lazy so we decided to slow-roast some prime rib for you which should be delicate and tender. We’re pairing it with a homemade potato salad and a red wine sauce on top. If meat’s not on your mind on Friday then perhaps stewed cod is? This will be served together with a salad and wasabi mayo.

Our weekly vegetarian dish is going to be the season’s vegetables together with wasabi mayo and a gari dressing to top it off.

Week 22’s salad is a Nicoise. This salad is usually made of of anchovies, eggs and of course greens. We’re throwing in some extra tuna as well to “beef up” the salad a bit!