Pinnekjøtt is a traditional Norwegian Christmas dish typical to Western parts of Norway, but is now popular in other regions as well. Traditionally Pinnekjøtt is made from ribs of lamb or mutton which has been either salted and dried or salted, smoked and dried. Pinnekjøtt is literally translated as “Stick Meat”. This is for the birch […]
meat
Salted meat (salt kjøtt)
Salt kjøtt or salted meat is often eaten with raspeball and swede purée or with a onion sauce and potatos. I recommend trying it with raspeball and swede purée if it’s your first time eating this Norwegian classic. All you need to make this recipe is meat and salt. This is how you make salt kjøtt Ingredients: 1 kg […]
Spruce tip jelly
Ingredients: 0.5 kg of sugar for every liter of liquid Pectin or gelatin Spruce tips Water 5 juniper berries This is how you make spruce tip jelly Directions: 1. Put your jars and lids in a large pot with water. Bring to a boil. 2. Add the spruce tips and juniper berries to a large pot and […]
Making Fenalår – Cured leg of a lamb
Fenalår a Norwegian specialty is a salted, dried and cured leg of lamb or young mutton. Curing time is normally around three months. In the past the drying process could be from one to six years in storehouse. If you only have tasted the fenalår you can buy in the Norwegian convenience store, which is […]
How to make Norwegian Christmas mustard (Julesennep)
Norwegian Christmas mustard (Julesennep) has a sharp and strong flavor and can be used in most places yellow mustard can. It will go very well with Norwegian classics like head cheese (sylte), pork meatballs (medisterkaker), pork sausage (medisterpølse or julepølse) and meatballs (kjøttkaker). Ingredients: 1 dl Colman’s mustard powder 1.5 Tbsp vinegar (white or red wine) 2 tbsp light corn syrup […]
Norwegian pork meatballs (Medisterkaker)
Norwegian “Medisterkaker” Pork Meatballs is traditionally served at Christmas with the ribbe (pork ribs or pork belly, bone in), sauerkraut, boiled potatoes, Christmas sausage, gravy, lefse, mustard, Christmas beer and a few shots of aquavit. Eaten by six out of ten households in the Eastern parts of Norway. Ingredients: 500 g pork shoulder 500 g unsmoked bacon 500 g […]
Farikal ( Fårikål) – Norway’s national dish
Farikal (Lamb in Cabbage) is Norway’s national dish and one of my favorit dishes. We eat farikal with potatoes and crispy flat bread. On the last Thursday of September every year its National Farikal day. Ingredients: 1.5 kg mutton meat, together with the bones and fat (the more fat the better), cut into serving piece 1.5 kg blanched […]