挪威圣诞传统食物：Ribbe, medisterkaker, julepølse og surkål

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Ribs, sausage patties, Christmas sausage and sauerkraut

Calculate 250-400 g ribs per person

NB! Do not forget the good potatoes for Christmas food.

My favorite is a Melen tasty Keers Pink!

The best ribs are the fats that have blown into the meat and fat under a sworn.

There are three types of ribs in the trade.

THIN FIN is ribs without kotelettkam. Thin Rib is also called flat rib. The most common is to cook it with the rind.

You do not "stressed" with crispy crackling, cutting sworn and butter over the side with mustard and rub in with herbal spices.

CENTER FIN is ribbed with kotelettkam and legs. There are both lean meat cutlet comb and a little fatter in the small rib section. A bit "cumbersome" to deal with.

Middle Rib need longer cooking time than thin ribs.

FAMILY FIN is the most common ribs today. Middle rib without back strain. This makes it easier to cut up and cooking time is almost like the thin rib. Lean meat in chop comb and a little fatter and juicy in the small ribs.

Preparation:

about 3 kg family ribbed or thin rib

salt, pepper

Preparations should begin 3-4 days before the ribs should be cooked.

Many of the preparations can be helpful with the butcher, for example. to cut the legs and to route sworn.

It is not difficult to do this yourself. To cut the legs use a fine-toothed saw. Be sure to cut completely through the legs, but not into the meat.

Make sure this is properly done, it makes cutting the pre-cooked ribs so much easier.

Ruth sworn. Cut through sworn and slightly into the blubber.

Rub the ribs with salt and pepper 3-4 days before cooking (ribs should then be thawed).

Place ribs in a cool (+ 4.6 ° C) with a sworn down, cover with aluminum foil.

Roasting: Preheat oven to 250 degrees.

Add ribs with crackling side down in baking pan. Is ribs large and unwieldy when it is hot, it can also include the rind side up in baking pan. Add
as a plate or folded aluminum foil under the lowest point of the ribs,
so that the rind su***ce forms a small peak in the middle, so the fat
melts into flows down into the pan. . Pour a little boiling water, 3-4 cups in baking pan and cover with aluminum foil and place pan in warm oven. Let ribs stand and steam for 40-50 min. Remove the foil.

Radiators
are steamed with crackling side down, turned so that the sworn side up,
place a plate / tray with foil during the middle of the ribs.

Lower the temperature to 2oo ° C and place the pan in the middle of the oven. Stir fry for about 1 ½ -2 hour for thin ribs and about 2 ½ hours for family rib.

Often
ribs crispy crackling by itself, if not, you can use the grill and hot
air (set oven door slightly ajar!), It will go quickly, stay tuned! Or raise the temperature to be happy with hot air, put the door slightly ajar and cook for 15 - 20 min, FOLLOW WITH!

Let the ribs rest 20 to 30 minutes before cutting it up. Meanwhile cook the Christmas sausage and meatballs in a bit of pork fat in a casserole dish in the oven at 200 oC.

Meatballs

20 to 24 pieces patties (subject ar size)

Medisterdeig is minced pork, mediste***rse is a pre-diluted dough, ready to use.

Let a large portion and freeze down for Christmas.

1 kg medisterdeig

4 tsp salt

2 tablespoons flour and 3 tablespoons flour

1 teaspoon pepper

1 / 2 teaspoon ground nutmeg

1 / 4 teaspoon ground ginger

2 eggs (optional)

2-3 cups milk

How-to:

To get a good result should medisterdeig and speeingsvæske have the same temperature - fridge cold.

Knead medisterdeigen sticky with salt. Add the flour and seasonings and work together and dilute with milk and eggs. A little cautious at first, increase gradually.

Knead the dough is sticky between speeing.

Shape into round cakes and fry in butter in a medium hot pan.

As the meatballs are cooked, put them into a saucepan with water or power.

Bring to a boil and let infuse 10-12 min to the meatballs are cooked through.

Patties can also be placed in a casserole dish and baked in the oven at 180 ° C for 15-20 min.

Sauerkraut

For 4-6 people

about 1 kg cabbage (white or red)

2-3 tablespoons butter or pork fat

3 tablespoons caraway

2 apples (optional)

1-2 tsp salt

January 3 to 3 / 2 dl power or apple juice + some fat from ribs

1-2 tbsp vinegar

3-4 tablespoons sugar

How-to:

Cut the cabbage up finely and fry in butter / pork fat in the pan along with chopped apples and caraway.

Add the power / apple juice and bring to a boil and let infuse for 1 - 1 ½ hours.

Season with salt, vinegar and sugar.

Stir often in some of the fat from the ribs into the pickled before serving.

Made of pickled red cabbage, vinegar should be mixed in before cooking, then retained the color of the dish better.

Taste possibly with some blackcurrant juice.