Ingredients with Measurements:
- 1 lb Skerpikjøt (dried and salted lamb)
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup milk
- 1 cup heavy cream
- 1 cup grated cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Large casserole dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Soak the Skerpikjøt in cold water for at least 24 hours to remove excess salt. Rinse and drain.
3. In a large pot, bring salted water to a boil. Add the Skerpikjøt and cook for 30 minutes. Drain and set aside.
4. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until soft and fragrant.
5. Add the chopped cabbage to the skillet and cook until wilted, about 10 minutes.
6. Add the cooked Skerpikjøt to the skillet and stir to combine.
7. In a separate bowl, whisk together the milk and heavy cream. Pour the mixture over the Skerpikjøt and cabbage.
8. Sprinkle the grated cheddar cheese over the top of the casserole.
9. Sprinkle the breadcrumbs over the cheese.
10. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
11. Serve hot and enjoy!
- Time:
Preparation time: 24 hours (for soaking the Skerpikjøt)
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 20g
- Protein: 21g
Substitutions for ingredients:
- Skerpikjøt can be substituted with any other dried and salted meat, such as beef jerky or biltong.
- Cheddar cheese can be substituted with any other type of cheese, such as Gouda or Parmesan.
Variations:
- Add diced potatoes to the casserole for a heartier dish.
- Add chopped carrots and celery for extra flavor and nutrition.
- Use half-and-half instead of heavy cream for a lighter version of the casserole.
Tips and tricks:
- Soaking the Skerpikjøt for at least 24 hours is crucial to remove excess salt.
- Be sure to cook the Skerpikjøt in salted water to infuse it with flavor.
- Use fresh breadcrumbs for a crispier topping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with fresh parsley or chives for a pop of color.
Garnishes:
- Fresh parsley or chives
Pairings:
- Serve with a side of crusty bread and butter for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes
Troubleshooting advice:
- If the casserole is too dry, add more milk or cream to the mixture before baking.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Be sure to cook the Skerpikjøt thoroughly to avoid any risk of foodborne illness.
Food history:
- Skerpikjøt is a traditional food in the Faroe Islands, where it has been eaten for centuries.
Flavor profiles:
- Salty, savory, and creamy
Serving suggestions:
- Serve hot and enjoy as a main dish for dinner.
Related Categories
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Region: Norwegian
Taste: Savory, Smoky, Creamy, Comforting