Ingredients with Measurements:
- 4 Smalahove (sheep's head)
- 2 leeks, sliced
- 1 cup heavy cream
- 1 tablespoon butter
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe dish
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large pot, bring water to a boil. Add the Smalahove and simmer for 3-4 hours until tender.
3. Remove the Smalahove from the pot and place them in an oven-safe dish.
4. In a pan, melt the butter over medium heat. Add the sliced leeks and cook until they are soft and tender.
5. Pour the cooked leeks over the Smalahove in the oven-safe dish.
6. In a blender or food processor, blend the heavy cream until it is smooth and creamy.
7. Pour the cream over the Smalahove and leeks in the oven-safe dish.
8. Season with salt and pepper to taste.
9. Bake in the preheated oven for 20-25 minutes until the cream is bubbly and golden brown.
- Time:
Preparation time: 30 minutes
- Cooking time: 4 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 550
- Fat: 45g
- Protein: 30g
- Carbohydrates: 5g
- Fiber: 1g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Leeks can be substituted with onions or shallots.
Variations:
- Add chopped herbs such as parsley or thyme for added flavor.
- Add diced potatoes to the dish for a heartier meal.
Tips and tricks:
- Make sure to simmer the Smalahove for at least 3-4 hours to ensure they are tender.
- Use a blender or food processor to ensure the cream is smooth and creamy.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the Smalahove with leeks and cream in individual bowls or on a large platter.
Garnishes:
- Garnish with chopped herbs such as parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables or a fresh salad.
Suggested side dishes:
- Roasted root vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the cream is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to cook the Smalahove thoroughly to ensure it is safe to eat.
Food history:
- Smalahove is a traditional Norwegian dish made from sheep's head.
Flavor profiles:
- The dish has a rich and creamy flavor with a hint of sweetness from the leeks.
Serving suggestions:
- Serve the Smalahove with leeks and cream as a main dish for a cozy winter meal.
Related Categories
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Region: Norwegian
Taste: Savory, Rich, Creamy, Oniony, Herbaceous