Cooked meat recipes that have traditionally been made in Nord-Troms.
Pea soup (Kåfjord)
100 g. yellow peas
1 carrot
100 g turnips
Potatoes
Onions
50 g. smoked pork/dry meat
Water, salt
Flatbrødmølje / Garppamulju (Kåfjord)
Fat meat from sheep
Margin bone
Flour
Flatbread
Cook the meat and bones until the fat comes out. Use a little of the power to soak the bread before turning it back again. Mix the bread fat and brown sugar, and the food is ready. Can be eaten with boiled potatoes and meat.
Potato soup
Dry meat
Potatoes
Dry meat and potatoes are cooked. The potato was crushed (stomped) in the pot.
Meat soup / Biergomaalis (Kåfjord)
Fresh meat/dry meat, salted meat
Potatoes
A bit of semolina (oatmeal, rice pudding, barley semolina)
Turnips/carrots
Cook the meat. Add the potatoes (the potatoes are cooked healthy - thickener).
When the meat is almost cooked, more potatoes are added. Some people used oatmeal, rice pudding, barley groats or anything else they had in the house.
Sweetbreads
A calf bridle
1/2 litre of water
1 tsp salt
1 tbsp butter
1/2 tbsp milk
Place the bream in water, remove all membranes and fat. Boil it in salted water. Remove the bream and strain the stock. Blend the butter and flour, add the stock to a smooth sauce and add the sliced bream. It can also be levelled with an egg yolk stirred into the stock.
Salt meat in brown sauce (Kåfjord)
Drained salt meat is boiled in water. When the meat is cooked, it is placed in brown sauce. If the sauce is too low in salt, use more of the stock that the meat was cooked in. Serve with potatoes and cranberry jam.
Hare meat in fricassee sauce (Kåfjord)
Hare meat
Carrots
Swede
Potatoes
Flouring
Salt and pepper
Cook the minced meat in a sauce of flour and stock. Add carrots, turnips and potatoes, salt and pepper.
Boiled cob (Kåfjord)
Copper speck
Cobbeef
Potatoes
The beef is boiled and eaten with potatoes. The copper bacon is salted and then fried in a pan with potatoes. Cobbeef was a rare commodity.
Marrow bone / Broth (Kåfjord)
Marrow bones are boiled in salted water. The bone is split in half after boiling and the marrow is enjoyed.
Broth: Tenderloins are salted and boiled in water.
Lost turtle
Veal cut into narrow strips
1 tbsp butter
3 part power
some fish balls
A hard-boiled egg
1 tsp salt
a pinch of pepper
(1/2 dl wine)
Brown the flour and butter, add the broth and bring to the boil. Heat the meat and fish balls in the sauce, add wine and spices. Pour in the turtle. Garnish with egg slices. Calf's heads are best served with tortoiseshell.
The recipes are taken from the booklet Food and traditions in Nord-Troms
