Ingredients with Measurements:
- 2 lbs of pinnekjøtt (dried and salted lamb ribs)
- 1 lb of mushrooms, sliced
- 1/2 lb of bacon, diced
- 2 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot with a steamer insert
- Skillet
Step-by-step instructions:
1. Soak the pinnekjøtt in cold water for at least 24 hours, changing the water every 6 hours to remove excess salt.
2. Preheat the oven to 375°F.
3. Place the pinnekjøtt in the steamer insert and add 2 cups of water to the pot. Steam the pinnekjøtt for about 2 hours until tender.
4. While the pinnekjøtt is steaming, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside.
5. In the same skillet, sauté the mushrooms until they are tender and golden brown. Season with salt and pepper to taste.
6. Once the pinnekjøtt is cooked, remove it from the steamer and place it on a baking sheet. Bake in the preheated oven for 10-15 minutes until crispy.
7. Serve the pinnekjøtt with the sautéed mushrooms and crispy bacon on top.
Time:
Preparation time: 24 hours (soaking the pinnekjøtt)
Cooking time: 2 hours (steaming the pinnekjøtt) + 10-15 minutes (baking the pinnekjøtt)
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Protein: 45g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Substitutions for ingredients:
- Instead of pinnekjøtt, you can use lamb chops or beef ribs.
- Instead of bacon, you can use pancetta or prosciutto.
- Instead of mushrooms, you can use any other type of vegetable, such as Brussels sprouts or carrots.
Variations:
- Add some chopped garlic and thyme to the sautéed mushrooms for extra flavor.
- Serve the pinnekjøtt with a side of mashed potatoes or roasted root vegetables.
- Make a gravy with the pan drippings from the pinnekjøtt and serve it on top.
Tips and tricks:
- Make sure to change the water when soaking the pinnekjøtt to remove excess salt.
- Steam the pinnekjøtt until it is tender but not falling off the bone.
- Bake the pinnekjøtt in the oven to make it crispy and golden brown.
- Use a non-stick skillet to prevent the bacon from sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pinnekjøtt in a preheated oven at 375°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the pinnekjøtt on a large platter with the sautéed mushrooms and crispy bacon on top.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
Mashed potatoes or roasted root vegetables.
Troubleshooting advice:
If the pinnekjøtt is too salty, soak it in cold water for longer or change the water more frequently.
Food safety advice:
Make sure to cook the pinnekjøtt until it is fully cooked and reaches an internal temperature of 145°F to prevent foodborne illness.
Food history:
Pinnekjøtt is a traditional Norwegian dish made from dried and salted lamb ribs. It is typically served during the Christmas season.
Flavor profiles:
The pinnekjøtt has a salty and savory flavor, while the mushrooms and bacon add a rich and earthy flavor.
Serving suggestions:
Serve the pinnekjøtt with a side of mashed potatoes or roasted root vegetables and a glass of red wine.
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Region: Norwegian