Recipes with fried meat typical of Northern Troms.
Roast pork with vegetables
1. lamb thigh or leg
A carrot or parsnip
2 – 3 small onions
Boiling waterFat
Parsley
Salt
Rub the roast with salt and parsley sprigs. Place in a hot oven and brown for approx. 1/2 hour. Pour boiling water over it, add a chopped onion, some carrot and/or parsnip. Add more boiling water as needed. Do not let the pan dry out. Approx. half an hour cooking time per kg. of meat, plus half an hour for browning.
To make the sauce: 5 tablespoons fat, 6 tablespoons flour, 3/4 litre stock, salt.
Served with cabbage, carrots, melted butter over the vegetables, chopped parsley and potatoes.
For lamb and beef roast: dark, thin gravy.
For veal and reindeer: a light and slightly full-bodied sauce.
Lamb sides (Kåfjord)
Fried dried (cured) salted lamb sides
Potatoes
Flatbread
The lamb sides are roasted in a roasting tin along with potatoes. Served with flatbread. Salty sides can also be roasted over embers in the oven.
Cabbage rolls (Kåfjord)
Cabbage
Minced meat
Salt and pepper
Roll the minced meat into the cabbage leaves and tie with string. Fry in a frying pan or pot. Gently simmer in brown sauce. Serve with potatoes.
Calf lick on a birch twig (Kvænangen)
Salt and pepper the veal thighs and place them on birch ice with a little water in the pan. Cook slowly. Add water at regular intervals. Serve with brown sauce or fried gravy.
Sluring / Mannfolkmat (Kåfjord)
Stale bread or old bread
Biltong
Sugar
The bread is cut into cubes. Fried together with the meat in a frying pan. Some sprinkle caster sugar over it.
Sister Lise's Finnelobster
1 kg reindeer meat
100g bacon
2-3 onions
172 ts pepper
1 1/2 tsp salt3 dl cream
Cut the meat into onion-thin slices. Layer the meat, pork and onion. Whip the cream and cook for about an hour. Serve with potatoes. Cranberry jam is a good accompaniment.
Fin steak (Kåfjord)
Reindeer meat
Salt and pepper
A little milk
Potatoes
Flatbread
Slice the meat thinly and fry. Then cook everything together with pepper, broth and a little milk. Serve with potatoes or flatbread. Stirred lingonberries are a good side dish.
Haresmåstek (Kåfjord)
The hare is skinned and placed in lightly salted water overnight. The meat is browned before being added to the sauce and cooked.
Sauce: Wheat flour and wholemeal flour (fifty-fifty). Horseradish butter (dried mutton tallow).
Server with potatoes and jam.
