Posts Tagged Norwegian specialities
Poached skrei, traditional style
Posted by admin in Food and drink, Photos and videos on February 24, 2010
For more info on skrei, including recipes, see www.seafoodfromnorway.com
Skrei, or Arctic cod
Posted by admin in Food and drink on February 24, 2010
The arrival of the skrei, or Arctic cod, in the Lofoten Islands every winter is a big event, and one eagerly awaited by gourmets all around Norway. Skrei (and Old Norse word meaning ‘wanderer’) is much prized for its lean, firm white flesh, and the unique flavour of its tongue, liver and roe, all of which are delicacies much loved by Norwegians. It doesn’t just taste good – it’s also an extremely healthy food, low in fat and a rich source of vitamin D in the sunless winter months. And because it’s only fished seasonally, it’s also a sustainable species.
More good news? Now is the time to try skrei! The spawning season, which lasts from January to March, has started, and skrei has as a result started to appear on menus in restaurants up and down the country. Do give it a go – you won’t be disappointed.
If you’d rather try skrei at home, do as the Norwegians do (they cook skrei in very much the same way they cook cod): bring a pan of water to the boil, slice the fish into thick slices, then remove the pan from the hob and let the fish stand in the just-boiled water for about 10 minutes. You’ll know the fish is ready when the flesh starts to come off the bone.
Skrei is usually served with boiled potatoes and melted butter, sometimes with hard-cooked eggs. Its mild and delicate flesh is also used in gratin and fish balls, although I personally think this is a bit of a waste… such gorgeous fish is best eaten on its own, to reveal all its flavour.
Read more about skrei here www.seafoodfromnorway.com/News/News/View+media+article?key=23066 and www.seafoodfromnorway.com/Fishlovers/News/View+article?key=23067
Crusty and golden – just perfect!
Posted by admin in Food and drink, Photos and videos on February 5, 2010
Norwegian waffles
Posted by admin in Food and drink on February 5, 2010
Norwegians are very fond of their waffles, and waffles are on sale pretty much everywhere in Norway, from local cafes to petrol stations, kiosks, school fetes, open-air markets, mountain or ski huts, etc. They taste delicious, particularly when served still warm, and I personally can’t think of a better snack on a cold winter afternoon. Want to try making your own at home? Here is an easy recipe that’s been tried and tested a few times, and always gets the thumbs up.
You will need:
- 2 eggs
- 100g sugar
- 500g flour
- 50g butter
- 5dl milk
- 1 teaspoon baking powder
- A pinch of salt
…
Melt the butter in a small saucepan and let it cool for a few minutes.
Mix the sugar, the eggs and the melted butter in a bowl.
Add a pinch of salt (you can add a bit of cinnamon or vanilla too if you like).
Add the milk in and stir.
Incorporate the flour gradually until you get a smooth batter (it should be a bit thicker than a pancake batter, but still runny).
Add the baking powder in.
Let your batter rest in the bowl with a kitchen towel over it for about 30 minutes (the batter needs to settle a bit).
Preheat your waffle iron and have a bit of butter on it so that the batter doesn’t stick to it.
Use a laddle to pour the batter onto the hot iron so that it roughly covers the surface (don’t pour too much as it may overflow once you close the iron).
Leave to cook for about 3 minutes, or until golden. Note that the first couple of waffles usually take a bit longer than subsequent ones – it then gets quicker as the iron gets hotter.
…
Norwegian waffles are traditionally eaten with either strawberry or raspberry jam and sour or whipped cream. Enjoy!
Brunost: A Norwegian dairy oddity
Posted by admin in Food and drink, Photos and videos on January 20, 2010
Brown cheese (Brunost)
Posted by admin in Food and drink on January 20, 2010
Also called geitost (literally goat cheese) or Gudbrandsdalost (as a lot of it is made in the Gudbrandsdal, Norway’s largest valley).
The cheese is made with a mix of whey* from cow’s milk and goat’s milk (sometimes goat’s milk only). This mixture is left to boil for several hours until all the water has evaporated. The cheese has a distinctive caramel taste, and is quite sweet, which probably explains its popularity with children.
It comes in various shades, ranging from light to dark, and the darker the cheese, the stronger the flavour. You can buy it in a block (it will keep longer) or pre-sliced (easier for picnics and the likes). TINE is the main producer of brown cheese in Norway, although smaller regional producers also make their own.
* Whey is a watery-looking, protein-rich by-product of cheese-making that is usually discarded.
Norwegian Christmas drinks
Posted by admin in Food and drink on December 25, 2009
- Gløgg: The Norwegian take on mulled wine. You mix the sirupy mixture with hot red wine, and add chopped almonds and raisins. My personal favourite, it gets me in the Christmas mood instantly.
- Juleøl: There are two kinds of Christmas beers, which are basically spiced beers brewed specifically for the Christmas season. The strong ones are only available from the Vinmonopolet, while the weaker variety can be found in stores everywhere. Most Norwegian breweries make several Christmas beers every year, ranging from non-alcoholic to strong. Of the beers available from the Vinmonopolet, julebukk is usually the strongest variety.
- Aquavit: The spirit of choice for Christmas (and many other special occasions) in Norway. See former entry on this blog.
- Home-brewed juleøl: A disappearing tradition, but an important one in the old days, when each family would brew its own non-alcoholic beer in the weeks leading up to Christmas. Some Norwegians uphold the custom to this day.
- Julebrus: Fizzy soft drink, red in colour and with a very artificial taste, slightly reminiscent of raspberry. Popular with children.
- Julmust: Imported from Sweden, and consumed by some Norwegians as an alternative to cola in the festive season.
Pepperkake recipe
Posted by admin in Food and drink on December 21, 2009
Pepperkaker are Norwegian Christmas biscuits. Tradition dictates that each housewife should bake no fewer than seven different kinds for Christmas, although in practice most people nowadays bake one sort, and buy the rest. Here is a fool-proof recipe that even novice bakers can successfully pull off. An ideal one to try with the little ones.
You will need:
660g flour, 220g thick dark syrup, 220g sugar, 220g butter, 2 eggs, 1ts cinnamon, 1ts cloves, 1ts ginger, 1/4ts pepper, 1ts baking soda
Melt the butter and add the sirup while stirring. Mix this with the whisked eggs, sugar and spices, then sieve in the flour and baking soda. Your dough should rest in a cold place for a few hours, or overnight if possible.
Roll out the dough. Use shapes to cut your biscuits, and remember to make a hole in them if you are planning on hanging some of them.
Cook at 210°C for 8-10 minutes, or a little bit less if the dough is thin and your biscuits small.
A Norwegian Christmas speciality: Pinnekjøtt
Posted by admin in Food and drink, Photos and videos on December 15, 2009
Pinnekjøtt Recipe
Posted by admin in Food and drink on December 15, 2009
Pinnekjøtt is a traditional Norwegian dish that’s very popular at Christmas. It consists of salted, dried and sometimes smoked mutton or lamb ribs which are rehydrated and then steamed, usually over birch twigs (pinne). You can buy pinnekjøtt fresh or frozen. Prices vary from about 150kr to 300kr a kilo, and the more expensive the meat, the leaner (and better) it’s likely to be.
How to prepare pinnekjøtt:
(Allow 400g of meat per person).
- Place the ribs in cold water overnight.
- In a big casserole, leave a wire rack or birch twigs (always remove the bark) at the bottom and fill with water so that the water covers the twigs and reaches just below the meat.
- Let it steam on medium heat for about 2-3 hours, or until the meat begins to come loose from the bone. You might need to keep topping up with water as you don’t want it to run dry.
- Serve with boiled potatoes and mashed swede.
- The drinks of choice to accompany this dish are, as more often than not with Norwegian Christmas dishes, beer and aquavit. Cheers, or rather Skål!