Lamb Skewers with Saffron / Lammekebab med Safran

An exotic lamb recipe  found in “Kjøkkenbiblioteket –
Grillmat” (The Kitchen Library – Grilled Food)
published by Aventura Forlag in 1992

Lamb Skewers with Saffron / Lammekebab med Safran

Tender diced lambs grilled on a skewers and served on a bed of rice. Safron is expensive, but the delicious taste is worth the money. The taste comes out best if the saffron is soaked for a while in water or broth.

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Grilled Salmon Slices / Grillstekte Lakseskiver

A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in
1979
Grilled Salmon Slices / Grillstekte Lakseskiver

This tour of citrus flavoured Scandinavian summer dinners is
rounded off by an outdoor grill in Norway where not surprisingly
salmon is cooked – Ted

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Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

A juicy barbeque recipe found in “Okse- og Kalvekjøtt”
(Beef and Veal) published by Hjemmets Kokebokklubb in 1978
Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

Veal is so hard to get hold of in regular grocery shops in Norway
that I’ve started to wonder if the cattle around this neck of the woods are born fully grown. If veal is more accessable where
you live you really should try this recipe

Ted
Winking smile

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Grilled Scampi with Garlic / Kjempereker med Hvitløk

A shellfish recipe found in “Grillmat” (Grilled Food)
in the “Kjøkkenbiblioteket” (The Kitchen Library)
series published by Aventura Forlag in 1992

Grilled Scampi with Garlic / Kjempereker med Hvitløk

Scampi is raw when you buy them, yet like other shellfish, they
need just a short time on the grill.

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Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

A barbecue recipe found in “Grillmat” (Grilled Food)
in the“Kjøkkenbiblioteket” (The Kitchen Library) series
published by Aventura Forlag in 1992
Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

Meat and small new potatoes can be thread on the same skewer if the potatoes are boiled a little in advance. Beef can be grilled in the same way. If you have straight, small branches of rosemary, about 20 cm / 8 inche long, these can be used as skewers. Let them lay in water 2 hours before grilling, it makes for dramatic and unusual barbeque.

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Chicken Breast with Lemon / Kyllingbryst med Sitron

A juicy chicken recipe found in “Grillmat” (Grilled Food) in the
series
“Kjøkkenbiblioteket” (The Kitchen Library)
published by Aventura Forlag in 1992

Chicken Breast with Lemon / Kyllingbryst med Sitron

Skin and boneless chicken breasts fried on the grill gives fewer calories. If you want to make them even more juicy, serve them topped with a slice of lemon butter.

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South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

A great kebabs recipe from the sunny South Seas found in “The Best of International Cooking” published by Hamlyn in 1984
South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

I am a sucker for any dish containing pineapples, canned or fresh. So I’ll be sure to remember this one when the snow and cold is gone and summer is here again – Ted

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Gourmet Sausages with Triple Topping / Gourmetpølser med Trippel Topping

A couple of great hot dog topping found on  matprat.nogourmetpølser med trippel topping_post

Hot Dogs are always popular, quick to cook on the grill and with a couple of homemade toppings like the ones in this recipe and you have a sure winner. A few ice cold beers and sodas for the young ones and a mixed salad and you’ve got a complete meal.

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Grilled Steaks with Apple Mayonnaise / Grillbiff med Eplemajones

A flashback barbeque recipe from the seventies found in
“Okse- og Kalvekjøtt” (Beef and Veal) published by
Hjemmets kokebokklubb in 1979

grillbiff med eplemajones_post

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Filled Trout On The Grill / Fylt Ørret På Grillen

A classic Norwegian way to cook trout found in “Sommermat”
(Summer Food) published by Hjemmets Kokebokklubb in 1979

fylt ørret på grill_post

When you have caught a few 1/2 pound sized stream or mountain trouts there is few other ways to cook them better than this. Whether you cook them on an electric, gas or charcoal grill or right there in the embers of your camp fire they will taste absolutely delicious – Ted

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