Tempt your tastebuds with a highlight of traditional Norwegian food which can be enjoyed whether you have visited this magestic country or not.
Don’t be put off by the vast quantities of the ingredients required for these meatballs. These tasty little round balls packed with flavour can be made in a large batch and then frozen to be used at a later date.
2.25kg ground meat (beef, veal, pork; ground three times)
2 medium onions, finely ground (save juice)
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon salt
1/2 teaspoon pepper
2 eggs, beaten
1/4 cup whole milk
1/4 cup thickening cream
1/2 cup cracker meal or matzo meal
4-5 beef bouillon cubes
2 teaspoons Worcestershire sauce
Heat oven to 180’C
Combine all meatball ingredients and knead by hand for five minutes or more to blend spices into meat.
Lightly grease or coat shallow baking pans with non-stick cooking spray.
Form small round meat balls; dipping hands into cold water to shape smooth.
Bake for 10 to 15 minutes.
Transfer meatballs from baking tray into a large pot.
Add bouillon cubes, meat drippings from baking pans and water to cover. Stir in Worcestershire Sauce and bring to the boil.
Reduce heat and simmer for one hour.
Thicken gravy with flour to desired consistency.
Serve meatballs as an entrée or as a main dish with boiled potatoes and Cranberry Sauce.
Lutefisk (dried cod treated with lye)Don’t be put off by this strange sounding delicacy. Although there are many steps to this dish, your efforts will be rewarded.
Lutefisk must surely be the strangest culinary effort credited to the Norwegians, but what a treat when prepared properly. Everyone of course is not a devotee of lutefisk, but those who are defend it vehemently. Others go to the opposite extreme and claim it’s a national disgrace. In years past, the homemaker had to go through the complicated task of treating the dry fish with lye, but now frozen lutefisk is readily available at selected fish markets and at Scandinavian delicatessens.
Cooking lutefisk the old fashioned way: Do not cook in aluminium vessels as it will darken the pot.
Slice lutefisk into serving sized pieces.
Use three level tablespoons salt to each litre of water. Bring water to boil, add salt and return to boil.
Add fish and again return to boil, then remove from the heat. Skim, and let fish steep for 5 to 10 minutes depending on thickness. Serve at once.
Without adding water:
Slice the lutefisk into serving sized pieces into a pot.
Season each pound of fish with 1/2 tablespoon of salt and place over low heat. This allows the water to be “drawn” out.
Bring to a boil and remove from heat.
Let steep 5 to 10 minutes. Serve at once.
Baking in foil:
Heat oven to 205 degrees C.
Skin side down, arrange lutefisk on a sheet of double aluminium foil and season with salt. Wrap foil tightly around the fish and place on a rack in a large pan and bake 20 minutes. Cut corner from foil and drain out excess water. Serve at once.
Lutefisk with a firm texture can be obtained by first sprinkling with coarse salt and allowing to stand several hours. Rinse well in cold running water, and soak in unsalted water. Then cook or bake as desired.
Lutefisk must be served hot on piping hot plates. Accompaniments vary from bacon or pork drippings, white sauce, mustard sauce, or melted butter which seems to remain a favourite. Boiled and steamed potatoes, stewed whole, dry green peas are a must as a vegetable accompaniment. The only other necessary additions are freshly ground pepper, and flatbread. In some parts of Northern Norway, lutefisk is served with melted goat cheese.