Classic Swedish beef stew flavored with allspice. Here with carrots but they can be excluded. Most taste and real flavour is obtained with meat on the bone. Regular stew meat will do as well but then you may need to add stock cube for more flavour.
A recipe from the Elizabethian Era found on CookIt
Meat stews formed part of the diet of many households. This rich, meaty version reflects an upper class dish, both due to the quantity of meat and the inclusion of mace. Note the French title, reflecting the Norman influence over England. Poorer households would not use any imported spices and would bulk out a small amount of meat with plenty of vegetables and grains.
Some people suggest the dish’s original name ‘Hericot de Mouton’ comes from the word halicoter, to cut up. On the other hand, some versions of this dish use a type of turnips called haricot. Lamb will not need parboiling but mutton would require parboiling to tenderise the meat.
A hot sandwich recipe from “Stora Boken om Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches and Sandwichcakes) published by ICA förlag in 1985
This is a Swedish hot sandwich that seems to be particularly popular among the ladies. Why I don’t know, I have never been on friendly terms with a Swedish lady long enough to find out. If there are any Swedish ladies out there, please help us and reveal this mysetry – Ted 😉
Jamaican cuisine includes a mixture of cooking techniques, flavours, spices and influences from the indigenous people on the island of Jamaica, and the Spanish, British, Africans, Indian and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere. Other dishes are novel or a fusion of techniques and traditions. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
A traditional Sami reindeer stew found on matprat.no
Bidos is the Sami People’s traditional party food. There are many different recipes for bidos and it can be made both with and without thickening. This is an authentic recipe – devoid of affectation, but full of flavour. Leage Buorre!
This dish comes from Bergen but it is very similar to Irish Stew and it is not quite unlikely that the stew has found its way across the North Sea to the Norwegian west coast at one time. The strong bonds between The British Isles and Norway runs all the way back to the Viking era.
A traditional Norwegian dish found in REMA 1000’s booklet
“Norske Klassikere” (Norwegian Classics)
We got three kinds of “lapskaus” in Norway; soup lapskaus, light lapskaus and brown lapskaus, all traditional dishes, and the word “lapskaus” does not in any way describe what sort of dishes we’re talking about, it makes no sense at all really, so when I decided to post this post to day I took it upon me to find out where the word comes from.
Surprisingly enough “lapskaus” comes from the English “lobscouse”. The origin is uncertain, but probably the word is composed of “lob” meaning lump, and “course” meaning course or dish. Translated into modern language it simply becomes “lumpy dish”, which is a straightforward enough description of the different Norwegian versions of lapskaus.
In context: Like with most traditional dishes around the world you would find a lot of different recipes for lapskaus in Norway. My mother, for instance, made hers with beef and not pork and she never used celeriac or onions and she served it with wholemeal bread and not flatbread. And as a good son, that’s how I make and serve mine – Ted 😉
A traditional Swedish beef stew found in “IKEAs Kokebok av Carl Butler” (IKEA’s Cook Book by Carl Butler) published by IKEA in 1979
Carl Butler writes: It is the most Swedish of all Swedish dishes you are about to learn to know now. Whoever has been in Sweden, will probably not have avoided coming across this beef stew. So just go a head and make it the Swedish way – and remember, put some pickled beets on the table, because that’s important! By the way, did you know that making this stew with big game like moose, reindeer or stag will taste absolutely delicious.
Lise Finckenhagen started working at Bagatelle (The only Norwegian restaurant with two stars in the Michelin Guide) under master chef Eyvind Hellstrom at age 16, and is today a popular cook both in Norway’s largest newspaper and in radio and television. She is a self-proclaimed cake monster and she thought of Dad and Father’s Day when she made meat stew with beer in in a popular radio show “Nitimen” (The Ninth Hour) in the second week in November.
A recipe from “Historisk Kokekunst” (Historic Cooking) a blog run by the historic cooking club at the Norwegian National Archives
From Historisk Kokekunst: Many of the old Norwegian recipes are characterized by having migrated to Norway from abroad. In many cases they sound too un-Norwegian in the name, which this dish is the best example of. For what you say to "Fish "Paapetang "filled with shrimp" Not quite sure what we’re talking about, perhaps? That was certainly the case for us. We had never heard of something called "Paapetang".
The recipe lets us understand it is a kind of ring of specially prepared minced fish we are looking for, but where on earth does the name and the dish come from? We found a word from the French cuisine: le poupeton – A southern French dish with cod or other fish, but cooked, not fresh as in our recipe, and simpler ingredients.
You can actually buy a ring looking quite like the one on the picture made from fish farce at most grocer’s in Norway today, made from a simpler recipe of course and in my childhood home it was often served as in this recipe – Ted
Abigail Rogers who runs Picture Britain writes:The oldest English cookbook we’ve discovered is called The Forme of Cury, and it was developed by King Richard II’s head cook in the 1200s. I decided to take the plunge and recreate a dish from this ancient piece of parchment: Bruet of Sarcynesse, or “Saracen Stew.” What makes this dish “Saracen”? The most obvious answer is the spices, but the cooking method is also Eastern. Rather than follow the old Anglo-Saxon method of preparing meat—boiling it in a cauldron of liquid—the chunks of meat are first seared to lock in the juices and then slowly simmered in wine.
If you liked this post, you’ll love her eBook, Cooks and Queens. Get it now to find out more about what the Middle Ages were really like, and to find out how to make wine poached pears the medieval way!
Here is the original recipe from The Forme of Cury: For to mak a Bruet of Sarcynesse—Tak the lyre of the fresch Buf and bet it al in pecis and bred and fry yt in fresch gres tak it up and and drye it and do yt in a vessel wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the flesch have drong the liycoure and take the almande mylk and quibibz macis and clowys and boyle hem togedere tak the flesch and do thereto and messe it forth.
This is actually a rather basic dish; the hardest part is knowing when your beef has cooked tender before it gets tough. Despite the use of so many spices, the flavors are subtle. A few spoonfuls of this saucy meat would be a wonderful accompaniment to sautéed string beans with almonds, buttery noodles, or pears poached in wine.