A classic Norwegian dinner recipe found in “Gode Gamle Oppskrifter” (Good Old Recipes) published by Gyldendal in1991
This classic Norwegian dish is typical what the English would call cottage cooking. It’s made from an inexpensive but very tasty piece of meat and an inexpensive vegetable. Besides in the old days anyone with a bit of land would grow their own rutbaga.
Pork knuckle is often just called knuckles in Norway. Others again call them ham knuckles. But all the names mean the same thing, the short piece between the ham and the trotters.
A classic recipe found in “Robert Carrier’s Kitchen Cook Book” published by Marshall Cavendish Ltd in 1980
This easy-to-prepare, one-pot meal is based on freshly-cooked, home-made salt beef and cabbage plus all the root vegetables you have at hand. Serve it with freshly-cooked beetroots, sliced and sprinkled with vinegar.
A classic British recipe found in “Robert Carrier’s Kitchen Cook Book” published in 1980
The name literally means potato pasties. The rich shortcrust pastry often contains dripping from the Sunday joint of beef or pork which makes it particularly nourishing. The recipe is especially useful when meat is in short supply, but you can increase the proportion of meat to make it equal to that of potato and swede.
A treditional Norwegian dinner recipe found on spar.no
Lightly salted meat is traditional fare all across Norway. With local variations of course. Some places they use only beef, other places only lamb or pork, while other places again they use all three in combination.
An ultra traditional Norwegian Christmas dinner recipe found atgodt.no
A very happy Thanksgiving to all my American visitors
But here in Norway we do not celebrate Thanksgiving so I carry on with my Christmas Special with one of the two most popular Norwegian Christmas dinner dishes of all.
“Pinnekjøtt” (Lit: Stick Meat, see recipe) is the traditional Christmas dinner along the western coast of Norway. It is salted, sometimes cured and dried mutton or lamb ribs. Back when Norway was an agricultural country people ate what was close at hand. Transportation was costly and unpractical with fresh meat and at the west coast people were sheep farmers so they ate mutton. At the eastern part of the country where my Christmas traditions has it’s roots they eat pork ribs for Christmas as people there were pig farmers in the old days – Ted