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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Faggots and Mushy Peas / Faggots og Mushy Peas

A classic pub-grub recipe found on Picture Britain
Faggots and Mushy Peas / Faggots og Mushy Peas

Abigail Rogers Young who runs Picture Britain writes: This would be one of those snigger-behind-your-hand British/American language differences. I’m sure that you Brits simply live for the look on your American friends’ faces when you say, “Oh yes, we’re having faggots and mushy peas for lunch. Oh, some mash as well, and we’ll cover the whole thing in gravy!”

This traditional British dish (also known as “savoury ducks”) seems to have been concocted for the purpose of using up absolutely every part of a pig that you would never eat otherwise, and was especially popular with the rationing of World War II. The “good old-fashioned way” to make faggots is with a pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavoring, and sometimes bread crumbs. The mixture is shaped into balls, wrapped with caul fat (the omentum membrane from the pig’s abdomen), and baked. Tasty, innnit?

So, my non-British friends, if you want to impress your dinner guests with your expertise in international cuisine, really make them wonder, or just want to gross them out, here is the recipe for British faggots (and please don’t forget the marrowfat peas!).

I have eaten this dish for lunch at countless pubs all over the UK and
can assure you that it’s infinitely more tasty than it sounds like. But I’m
Norwegian and we eat a lot of strange things here as well

Ted
Winking smile

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Medieval Monday – Brawune Fryes

A 15th century pork recipe found on Let Hem Boyle
Medieval Monday - Brawune Fryes

saara_thumb11_thumbSaara who runs Let Hem Boyle writes on the blog: This blog is all about historical cooking, mainly focusing on the medieval and renaissance periods. I hope you’ll get inspired and see that cooking is fun and easy. The modernized recipes are only my suggestions, so feel free to try out and make your own! This blog and material is in English and in Finnish. Check out the upper bar of this page! You can find all the recipes there 🙂 enjoy!

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Bearnaise Gratinated Pork Fillet / Bearnaisegratinert Svinefilet

A dinner recipe found in  “Ferdig på Forhånd” (Finished in advance) published by Hjemmets Kokebokklubb in 1986
Bearnaise Gratinated Pork Fillet / Bearnaisegratinert Svinefilet

I love bearnaise sauce so this dish is right down my alley. Besides,
I’m rather partial to pork too

Ted
Winking smile

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Holiday Stew / Feriegryte

A pork stew recipe in holiday mood found in
“52 Søndagsmiddager”  (52 Sunday Dinners)
published by Hjemmets Kokebokklubb in 1983

Holiday Stew / Feriegryte

The easter holiday is getting close and those who haven’t had enough of snow and skiing yet here in Norway head for the mountains. The more sensible of us stay at home and enjoy the budding spring. What ever we choose, labouring over the pots and pans is a thing to avoid when in the holiday mood, so here’s a quick and easy stew for you

Ted
Winking smile
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Faggots With Onion Gravy / Faggots Med Løksaus

A traditional British dinner recipe found on BBCgoodfood
Faggots With Onion Gravy / Faggots Med Løksaus

Just to clearify: Faggots are a traditional dish in the UK, especially South and Mid Wales and the Midlands of England. It is made from meat off-cuts and offal, especially pork. A faggot is traditionally made from pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes bread crumbs.

Faggots originated as a traditional cheap food of ordinary country people in Western England, particularly west Wiltshire and the West Midlands. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area.

Faggots are also known as “ducks” in the Yorkshire, Lincolnshire and Lancashire, often as “Savoury Ducks”. The first use of the term in print was in the Manchester Courier and Lancashire General Advertiser on Saturday June 3  1843, a news report of a gluttonous man who ate twenty of them.

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Oriental Casserole / Orientalsk Gryte

A dinner dish inspired by eastern cousines found in “Nye Mesterkokken” (The New Masterchef) published in 1974
Oriental Casserole / Orientalsk Gryte

You can easily make this delicious casserole with pork and vegetables. The sauce is nice and spicy, and some roasted nuts – peanuts or cashews – adds the final touch to the dish.

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Apple Pork / Epleflesk

A Swedish dinner recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skaninavisk Press as in 1977

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This is an old and popular dish in Sweden, but for Mrs. Newlywed, it might just be a première. (Top text of the recipe)

Isn’t it strange that even at the end a seventies there was no discussion about who belonged in the kitchen, it was the lady of the house – Ted  😉

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Danish Pork Roast with Browned Potatoes / Dansk Svinestek med Brunede Poteter

A classic Danish dinner recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

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If you’ve never tried to brown potatoes like the Danish do you’re
in for a real treat. They are absolutely delicious.

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Old-School Pork Chops with Apples and Sage / Gammeldagse Svinekoteletter med Epler og Salvie

A great pork recipe found on jamieoliver.com
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Jamie Oliver’s take on a delicious British classic.

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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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Pork Chops with Honey and Herbs / Svinekoteletter med Honning og Urter

A dinner recipe found in “Alt Om Urter” (All About Herbs)
published by Ekstrabokklubben in 1985

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Sweet and Sour Fillet of Pork / Svinefilet i Sursøt Saus

A dinner recipe found in “Svinekjøtt” (Pork) published by
Hjemmets Kokebokklubb in 1980

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I guess every country got their own version  of the sweet and sour sauce. In this recipe you learn how the make the Norwegian version – Ted

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Skillet Almond Pork / Pannestekt Svinekjøtt med Mandler

A recipe from “Are You Hungry Tonight”
published by Gramercy Books in 1992
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Skillet Almond Pork might seem to be a far cry from pork chops, but the basic ingredients is clearly the same. Elvis’ taste seldom departed far from Southern-style home cooking, but he was willing to try a new dish if the main ingredient was familiar.

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