Traditional Norwegian Smoked Lamb with Onion Sauce / Røkt Lammekjøtt med Løksaus

A traditional Norwegian dinner recipe found on  bygdekvinnelaget.no
Traditional Norwegian Smoked Lamb with Onion Sauce / Røkt Lammekjøtt med Løksaus

Smoking is an old cooking and preserving method for meat and fish. Smoked foods get a distinctive smoked flavor that many people like. While smoking was previously used as a preservation method in the old days, the preservative effect is limited, so smoking is currently used mainly to give taste and aroma to the food here in Norway.

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Traditional Norwegian Sodd / Tradisjonell Sodd

A traditional Norwegian dinner recipe found on spar.noTraditional Norwegian Sodd / Tradisjonell Sodd

Lamb meat cooked with fresh autumn vegetables is traditional food that tastes great. Sodd is considered both everyday and party food and is really suitable for both!

Sodd is not really a soup in the usual meaning of the word but more an intermediate between soups and a light casseroles. But who cares, the dish tastes absolutely amazing –Ted

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Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

Traditional Norwegian grub at its best. Recipe found on godt.no
Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

It’s the same if you call the grated balls Komle, Potetball or Klubb; This is cheap and delicious Norwegian traditional food.

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The Christmas Recipes – Part 5

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Lamb Ribs With Mashed Root Vegetables /Pinnekjøtt Med Rotmos
Lamb Ribs With Mashed Root Vegetables /
Pinnekjøtt Med Rotmos

Mustard Herring / Sennepsild
Mustard Herring / Sennepsild

Pork Knuckle with Mashed Rutabaga / Svinekoke med Kålrotstappe

A classic Norwegian dinner recipe found in “Gode Gamle Oppskrifter” (Good Old Recipes) published by Gyldendal in 1991
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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.

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New England Boiled Dinner / Kokt Salt Kjøtt fra New England

A classic recipe found in “Robert Carrier’s Kitchen Cook Book” published by Marshall Cavendish Ltd in 1980
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traditional badge americanThis 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.

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Tiddy Oggies – Potato Pasties / Innbakte Poteter

A classic British recipe found in “Robert Carrier’s Kitchen
Cook Book” published in 1980
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traditional badge british_flatThe 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.

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Salt Meat with Mashed Rutabaga / Salt kjøtt med Kålrotstappe

A treditional Norwegian dinner recipe found on spar.no 206_Salt kjøtt med kålrotstappe_post

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.

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“Stick Meat” With Mashed Root Vegetables / Pinnekjøtt Med Rotmos

An ultra traditional Norwegian Christmas dinner recipe found at godt.no107_pinnekjøtt_post

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

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See this and lots of other delicious recipes on:
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