Pinnekjøtt comes from the west coast of Norway,
and is salted or smoked lamb or mutton ribs, which are then dried.
They must be soaked fist in water for 1-2 days before cooked,
to regain their meaty consistency and make a milder flavor.
They are usually steamed over a rack of birch twigs,
hence the name "pinnekjøtt" which means literally "stick-meat".
It can be strong or mild, depending on the production,
but generally can remind one of ham or bacon.
Since it is steamed for several hours,
it become extremely tender, falling off the bone.
after steamed for three hours a couple of moments under the grill
We use little yellow potatoes called mandelpoteter (almond potatoes)
and mash made of swede and carrot
We use little yellow potatoes called mandelpoteter (almond potatoes)and mash made of swede and carrot
5 kommentarer:
wow that lamb looks so good....I want to taste your food so bad....
These were 2 delightful dinners, Annette. Glad it was a Merry Christmas!
Never heard of lamb/mutton that way- sounds good! We're starting to see a small yellow potato around here, but they're calling them "baby Yukon golds"...
Your Christmas table was beautiful and colorfull! The food was great too!I hope you had a good time!
Le Chien: I think it was the most tender meat I've tasted in a long time. slow-slow cooking you know! Wish you could have come over for a taste, it was enough for more people!
Marjie: We're well fed now I promise! and it was a Merry Christmas at our house!
Buffalodick: I think meat made like that is a Norwegian speciality. Maybe it's the same type of potato? We'll have to google it I think!
Marina: Red color is a very common christmas color in Norway, together with green and white. We've had a lovely time, and still do. the kids are off until 5th of January.
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