27 December 2008

Norwegian’s Christmas table

On the Norwegian’s Christmas table you can find one of three traditional dishes - pinnekjøtt, lutefisk or svineribbe.

Pinnekjøtt is more popular in the western parts of Norway. It's made from air-dried and salted lamb ribs (sometimes smoked either). The day before the preparation of the meal steep them in cold water. Then ribs are steamed 3-4 hours or roast this same time. Pinnekjøtt is usually served with kålrabistappe (rutabaga rubbed into a paste) and potatoes. With all my heart I can recommend you this delicate and aromatic meet.

Lutefisk is high controversial meal. Norwegian writers are making fun of it. Why? Because lutefisk is saturate with poison (caustic soda or potash lye) - don't ask me why. Internet said that lutefisk is served in all Norway but I don't know even one Norwegian who ate it. Maybe reason is fear of death ;) but personally I think that reason is time-consuming preparation (Norwegians are culinary layabout). If you want to prepare lutefisk you have to buy air-dried or salted whitefish (cod for example), then you have to steep it in cold water for five to six days, next two days in caustic soda or potash lye and then four to six days in cold water again. It is ready to be cooked (only 20 minutes). Probably fish itself has very delicate taste (or it's even no taste at all :)) so it's served with lafse (specific pancake which has to much variants for me :)), bacon, mustard.

Svineribbe is meat parts of pork ribs. This is look like cuboid (5x5x5cm) which is made from leather, a lot of fat below and meat of course. :) Svineribbe is served with cut red beet or cranberry and potatoes. Fat is melt in mouth and leather is lovely crisp, because meat is beaked in oven a lot of hours. For me Svineribbe doesn't look good but taste is surprisingly nice.

In this year we decided to make pinnekjøtt in our Christmas Eve. The whole dinner was perfect.

Recipe for pinnekjøtt made in oven
1. Buy nice meat in butcher's not in supermarket
2. Steep meat in cold water for 24 hours. If you don't have so much time then you can use warm water and change it every 1 hour
3. Ribs pack into tinfoil and put it to ovenproof container
4. Put it to oven for 200C, 40 minutes
5. Down temperature to 125-140C for next 90-130 minutes
6. Remove container from oven and spool off tinfoil, then spill water from container (you can used it to potatoes)
7. Without tinfoil put container with meat to oven for max temperature (you can use grill function) for 10 minutes.


No comments: