Usually, you have to be very thorough when baking bread. However, if you bake it in a pan, the bread is a bit more rustic, but you are finished in half the time and it tastes wonderful. With the sour milk, the bread is kind of like a Norwegian pita bread.
The zander is a common European fish, and is mainly imported to the US. If you want a more local fish, the North American walleye is closely related to the zander.
Spelt and barley are healthy and tasty grains that can be boiled and eaten like a Northern European risotto.
I serve the zander on a salad of spelt, barley, and green shots. If you canât find all the green shots you can use a combination of rocket leaves, edible flowers, and herbs, like parsley and dill.
Drain the water from the peas that have been soaking overnight and rinse them well in cold water. Boil the peas in 1.5 liters of water for 40 to 60 minutes until they are soft. Meanwhile, cook the fresh peas in lightly salted water for 3 to 5 minutes. Drain the water. Shell the peas. […]
The powerful combination of smoked lamb ribs and apples is delicious. In the recipe, the lamb ribs are steamed in sparkling apple cider instead of water, which is the traditional way of steaming it. When the lamb ribs are reduced with the apple cider, the ribs get a malty flavor.
Instead of the lamb ribs, you may use smoked pork or turkey.
Smoking is a traditional way of conserving food, and this tradition is a well-used method all over the world. In Evanger, on the West Coast of Norway, the old smokehouse tradition is still alive. Smoked lamb ribs are a very traditional dish in Norway. However, I put an untraditional spin on it in Evanger, where I used salty ribs with sweet dips as a snack or appetizer. You can use any other salted and smoked meat instead of the lamb ribs.
Smoking and curing are two ancient methods for preserving food. In this episode, I have chosen to use these two methods in a more modern way. I smoked the lamb with a small smoking gun, but if you don't have a smoking gun, you can simply put small wood chips on the bottom of a casserole, ignite them and put the lid on. Leave a small gap so the fire doesn't die out.
I made this dish when we were doing a show from the mountain region of Norway, with lamb that has spent all summer grazing the summer pastures. The diet of mountain herbs, junipers and heather make the meat extra rich in flavor. When I made this dish, I was standing on a mountaintop, next to some juniper shrubs with delicious, light green shoots. In lieu of that, I use juniper berries.
Having the crispiest crackling is a matter of pride among Norwegians, and an area where cooks compete. This recipe is taking the competition to a new level. Itâs a long-winded process. But the result is crackling which is so crispy and light that I have never experienced its like. Delicious with slow-roasted pork ribs or pork belly.