Are you ready for another Christmas and the same boring Christmas food? Almost all countries have their own food traditions, and so also has Scandinavia, and there are varities even between Norway, Sweden and Denmark. Today we want to have a look at the Norwegian Christmas food tradition.
Maybe you were thinking that Norwegian Bacalao is typical for Christmas Eve? Well, not in Norway! It’s more popular in other countres where it’s imported from Norway. Maybe it’s more popular in countries because the Bacalao is more exotic there…
Anyway, in Norway, believe it or not, but the Ribs is the number one meal, and the latest reports from the Norwegian supermarkets show that 2014 will be a record year selling ribs!
So maybe this year you want to try it as well? If not on Christmas Eve, maybe one of the other days… It’s always good to try something new or different! Traditions are good, but it’s also good to be innovating at the kitchen, right!
Ingredients: Ribs: calculate 250 – 350g rib to each.
You can use mid Ribs – with chop comb, flat rib – without chop comb… Anyway, I have spent about 2kg flat ribs salt and pepper approximately 2 1/2 cup water.
Preparation: 1-2 days prior ribs be cooked I rubbed it with butter and salt and pepper, and add back in the refrigerator. Preheat oven to 240ºC. Add ribs with rind side down in roasting pan. Pour a little water at about 0,3litres and cover with foil. Steam ribs for 35-40 minutes. Remove foil and regulate the temperature down to 210 ° C. Put ribs in the oven with the rind side up. Ribs be fried high in the furnace. Remember that good of heat gives crispy rind. The cooking time is 1 1/2 – 2 hours. Mid Ribs cooked in the same way, but stings when a meat thermometer into the chop comb. Cook until the thermometer shows 70-75ºC. To be sure to get crazy, rind can put ribs under the grill 3-4 minutes towards the end of cooking time. Crispy rind Add rind which has not been crazy on aluminum foil on a baking sheet. Place plate under hot grill for roasting oven with the oven door open or ajar. Make sworn carefully. That’s actually what everybody is talking about just before Christmas, how to get the perfect sworn! Pick the pieces out as they blow up and become brittle.
Sauerkraut 750 gr cabbage
1 teaspoon salt
2/1 teaspoon caraway
2 1/2 dl force
1 spoon vinegar
2 teaspoons sugar
Cut the cabbage fine and add layered with salt and caraway. Add stock or water. Boil and simmer for approximately 35-40 minutes. Stir occasionally pickled. Season with vinegar and sugar and stir in a little fat from ribs. Pickled can be made well in advance and stored in the freezer.
Servings: 8 pers.
(Inspired by several websites like http://www.julematoppskrifter.no and matprat.no)
We gonna give you more receipts just in time for Christmas so stay tuned! Enjoy the Christmas everybody!