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Brine:
6 liters (quarts) water
1 ½ kg (3 pounds) salt
2 dl (scant 1 cup) sugar
2 ¼ teaspoons saltpetre
Mashed rutabagas:
1 kg (2 ¼ pounds) rutabagas
2 large potatoes
3 dl ( 1 ¼ cups) water
100 g (3 ½ ounces, scant ½ cup) butter
1-2 teaspoons sugar
salt
ground white pepper
ground nutmeg
sugar
1-2 dl (1/2 cup) salt mutton stock
½ (3 ½ tablespoons) whipping cream
DIRECTIONS:
Singe the head. Do not flay. Split leangthwise and soak in cold water at east 24 hours, changing the water several times.
Make the brine by combining the ingredients and bringing to a boil. Dry the head well, then soak in brine up to 72 hours.
Smoke, the dry. Simmer the head in water until tender, about 50 minutes. Serve with boiled potatoes and mashed rutabagas.
Mashed rutabagas: Peel, wash and slice rutabaga and potatoes. Cook in water until tender, about 15 minutes. Grind the rutabaga and potatoes. Transfer to the bowl of an electric mixer. Add butter, salt and seasonings and mix well. Stir in stock and cream. Add more seasoning, if necessary.
Now, doesn't that look tasty? Why have we been fooling around with turkeys all these years?
Pinnekjøtt used to be a well-kept secret in the valleys and fjords of Western Norway and parts of Trøndelag, but now this hearty dish with its distinctive flavour has become popular all over Norway. Pinnekjøtt is rib of lamb which has been either salted and dried or salted, smoked and dried.
Pinnekjøtt has a good deal of bone and fat, so it is best to allow about 500 g per person if it is served on its own; if it is served together with sausages, allow 350 g per person.
1-2 kg pinnekjøtt
water
Divide the ribs into chops by cutting along the rib bones, and soak the pieces in cold water overnight.
Lay a wire rack or birch twigs (stripped of their bark) in the bottom of a saucepan. The twigs should be laid crossways so as to form a lattice. Fill with water up to the height of the rack or twigs and place the meat in even layers on top. Bring the water to the boil and steam the meat until it is tender (about 2 hours), taking care that the saucepan does not boil dry.
Many people maintain that pinnekjøtt is best browned under the grill or fried for a few minutes after being steamed.
In Norway pinnekjøtt is served on hot plates with coarse sausages, boiled potatoes, mashed rutabaga or swede, the cooking juices and mustard or cranberries crushed with sugar. Flatbread is also a frequent accompaniment.
Since this dish is rather rich, beer and aquavit are a very suitable accompaniment.
Or
Norwegian Stock Fish/Klippfisk (below) is the main ingredient for this delicacy.
In Norway, Bacalao is a "stock fish casserole" with olives, tomatoes, onions and peppers, but not always, because of the numerous recipes for this delicacy. However, it is always made with cod as the main ingredient.
Ingredients:
1 lb salted cod
4 tablespoons fresh parsley, chopped
6 or less large onions, chopped
1/4 cup (or less) olive oil
3 tablespoons dry sherry
4 large tomatoes, peeled and chopped (canned
whole tomatoes work great)
4 tablespoons green olives, sliced
5 cloves garlic, minced
1 fresh or dried jalapeno pepperminced (for
those who like it real hot)
4-ounces pimientos
1/2 cup pitted black olives
1/2 teaspoon oregano (optional)
Freshly ground pepper.
Salt to taste
Preparation:
Soak salted cod for 12 hours
Change water every 4 hours.
Drain and shred fish.
Saute onions and garlic in oil.
Add oregano, parsley, olives,
pimentos, jalapenos, wine and simmer.
Layer sauteed
vegetables, potatoes,
shredded fish, salt and pepper.
Drizzle remainder of oil.
Bake at 350°F. for 35-40 minutes
and you have Bacalao.
Serve with Greek or Italian bread and salad. And of course, don't forget your favorite bottle of wine. Skål!
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"If nothing else works, a total pig-headed unwillingness to look facts in the face will see us through."
I've had beef cheeks before (the Mexicans love it slow roasted on a taco) and beef tongue
I've also had sheep brains, which the Aussie's love for breakfast...not to mention haggis, which is so much better than most people perceive it as.
I can bravely say that this doesn't look that unappetizing to me...unless I have to eat the eye. In that case, no freaking way.
