Chef Magnus Ek – A Treasure Of Sweden’s Culinary World

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Chef Magus Ek is another treasure of Sweden’s culinary world. He is the head chef and owner of the only fine dining restaurant in the little island called Oaxen. Oaxen can be found about an hour away from the capital of Sweden, and although this island may be a little remote, Chef Ek has made a big name for the island, especially for his restaurant, the Oaxen Krog, through his culinary skill. Right now, they are at the 42nd spot on the San Pellegrino’s Top 50 World’s Best Restaurants.

Chef Ek grew up enjoying the benefits and flavors of fresh ingredients. In fact, he clearly remembers his mother’s jam. He would help his mother pick wild strawberries along Lake Vättern and the island, and they would also pick blackberries. His mother would then make a jam out of these fruits, and this jam was fondly named queen jam. Aside from freshly-picked fruits, they would also look for wild mushrooms to use in their dishes. The taste of fresh produce and ingredients inspired Chef Ek to create the best dishes.

Chef Ek and his wife, Agneta Green, have opened Oaxen Krog about a decade and a half years ago. It was a hard start for the restaurant and its owners at first. The name of the island itself tells all, and Oaxen means unpleasant island. However, Chef Ek persevered. He started working with the local farmers and bought their produce, and armed with sufficient culinary training and the love and passion for fresh ingredients, he soon reinvented traditional Swedish cuisine and created a contemporary cuisine loved by his diners. He would use only the freshest and finest ingredients for his Swedish cuisine, blending and balancing the different elements to cerate a dish that simply explodes with flavors. Little by little, the name of their restaurant became popular not only in the little island but in the whole of Sweden as well, and gourmands would flock to the island to get a taste of his unique cuisine, except during the winter months when the restaurant is closed for the season.

When it comes to chefs the inspire him, he would openly say that his culinary technique is not inspired by one chef alone, say a mentor, but he would emphasize that he is inspired by people who are inspired by what they are doing, people who have the passion and the belief in their craft. He is also open to molecular gastronomy and would use the technique from time to time, but he is absolutely against using any artificial ingredients in his dishes, maintaining that fresh produce is still the best to bring out the natural flavors that make up his dish.

Because of his culinary skill, he soon became popular in the culinary world. He has earned numerous awards ever since he first opened Oaxen Krog, and his restaurant has also received its fair share of awards.

Chef Magnus Ek’s Christmas Rice Pudding

Ingredients:

1 1/2 cups short-grain white rice such as Arborio
1 1/2 cups water
1 (2-inch) piece cinnamon stick
3/4 teaspoon salt
1 qt whole milk
2 tablespoons sugar
2 tablespoons heavy cream

Accompaniments: Warm milk; sugar (preferably turbinado); ground cinnamon

Directions:

Bring rice, water, cinnamon stick, and salt to a simmer in a 4- to 5-quart heavy pot, then reduce heat to low and gently simmer, covered, until water is absorbed, 8 to 10 minutes.
Add 2 cups milk with sugar and cream and simmer, uncovered, stirring occasionally, until rice has absorbed most of milk but is still creamy, about 10 minutes. Add 1 cup milk and simmer, stirring occasionally, 10 minutes. Stir in remaining cup milk and simmer, stirring constantly, until rice is tender, 10 to 15 minutes.
Remove from heat and cover, then let stand 15 minutes. Serve warm.

Servings: Serves 8.

Image Credit: bestemergingchefs.wordpress.com

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