Got an hour for cooking

Får i Kål

225 g Lamb, sliced

1 Cabbage, cored and sliced

475 ml Water

18 Black Peppercorns, whole

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Put a layer of sliced Lamb in the bottom of a caserole.

Add the next layer of cabbage. Repeat layering.

Add Peppercorns.

Pour the water over all, and cover with a lid.

Bring to a boil, then simmer over low heat for 2 hours.

Add Salt to taste.

(serve with boiled potatos and carrots)

Pinnekjøtt

Pinnekjøtt is salted, dried and sometimes smoked lamb’s ribs which are rehydrated, usually 12-24 hours in pure water
and then steamed, usually, but not necessarily, over birch branches, and served with potato and mashed swede.
Estimate 500 grams per serving.

Cut the ribs to separate them into individual ribs.

Let lie in cold water for 24 – 30 hours.
In a big casserole leave wire rack or twigs of birch (remove bark!) at the bottom and fill water to the height of the rack (or twigs).
Let it steam for about two – three hours. You might need to keep topping up with water as you don’t want it to run dry.
Some Norwegians would now brown the meat under a grill for a few minutes whilst others (most people) will just serve it with boiled potatoes, mashed swede and juice from the cooking.
Beer and aquavit usually accompany this traditional Norwegian dish.

In Norway you just go into a shop and buy pinnekjøtt – but you can make it yourself.

Curing pinnekjøtt is fairly easy easy. Find a decent box (like a picnic box) and pour in water to fill half of it. Add about 2kg of salt.
Now lay the rack of ribs in the water. You might need to weigh it down as it will float. Leave in a cool place for 3 -5 days.

Remove it from the water and hang the rib cage somewhere cool with some air movement (like a garage, loft or even veranda).
Obviously guard it form birds, insects or other unwanted guests

Swedish Meatballs

450 g meat (pork or lamb), minced
1,5 dl milk
1 dl breadcrumbs
1,5 tbsp salt
2 tbsp pepper
1 egg
1 medium onion, chopped finely

Leave the Breadcrumbs with the Milk to soften.
Mix in the salt and the Meat.

Add in the Pepper, Egg and Onion.

With your hands; Shape the mixture into balls, – aim for golf ball size.
(it will help if you wet your hands)

Brown some butter in a pan, fry the meatballs – turning often, until golden all over. When the meatballs are golden brown turn the heat low for another 4 minutes.

Don’t put too many meatballs in the frying pan – rather fry them in as many rounds as you need. Aim to turn the over just by shaking the pan