I am a whore for chili, so when I got my hands on some Kashmiri chilies, and we’re in the middle of lamb season here in Norway, there was only one thing I could make: Rogan Josh, just like my Viking forebears used to make!
One of the best things about boiling instead of steaming pinnekjøtt is the incredible stock you’re left with. Here’s one of our staple zero waste dinners that’ll warm you through and make you smile!
Hakkasteik is a very old dish from Hardanger in Norway, traditionally reserved for big feasts, weddings and so on; one of its three names, Brurasteik, translates to “Bride’s roast” and reflects how highly regarded this dish is.
Fårikål, mutton in cabbage, is the national dish of Norway, and a true reflection of our past; piss poor farmers who made do with what we had. And we found a way to make meager magnificent with dish. Here’s the 100% authentic, traditional way, plus my own twist to the dish.
Pinnekjøtt is my favorite thing to eat in the whole world. While the Norwegian west coast is known for its Pinnekjøtt, this modern take on the classic will make the traditionalists scream for blood. Screw them.
Out of all the wonderful traditional Norwegian dishes, Pinnekjøtt is my absolute favorite. Nothing comes even close. Here’s how you make it the 100 % traditional way – plus my own little twist on this Norwegian west coast classic!
Komle is one of the most iconic Norwegian dishes, and has many regional varieties and names. But in its essence, it’s still the same; a dumpling. And as we all know, a dumpling is the food of the Gods. Here’s how we make it!
Spain has Jamon Iberico, Italy has Parma ham, and Norway has Fenalår; one of my absolute favorite kinds of cured meats. It’s incredibly flavorful, and actually pretty easy to make yourself too!