{"id":1058,"date":"2016-11-16T18:31:00","date_gmt":"2016-11-16T18:31:00","guid":{"rendered":"https:\/\/nordligefolk.no\/?p=1058"},"modified":"2026-02-08T16:25:27","modified_gmt":"2026-02-08T16:25:27","slug":"oppskrifter-med-stekt-kjott","status":"publish","type":"post","link":"https:\/\/nordligefolk.no\/en\/oppskrifter-med-stekt-kjott\/","title":{"rendered":"Recipes with roasted meat"},"content":{"rendered":"

Recipes with fried meat typical of Northern Troms.<\/strong><\/p>\n\n\n\n

Roast pork with vegetables<\/strong><\/h5>\n\n\n\n

1. lamb thigh or leg
A carrot or parsnip
2 \u2013 3 small onions
Boiling waterFat
Parsley
Salt<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

To make the sauce: 5 tablespoons fat, 6 tablespoons flour, 3\/4 litre stock, salt.<\/p>\n\n\n\n

Served with cabbage, carrots, melted butter over the vegetables, chopped parsley and potatoes.<\/p>\n\n\n\n

For lamb and beef roast: dark, thin gravy.
For veal and reindeer: a light and slightly full-bodied sauce.<\/p>\n\n\n\n

Lamb sides (K\u00e5fjord)<\/strong><\/h5>\n\n\n\n

Fried dried (cured) salted lamb sides
Potatoes
Flatbread<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Cabbage rolls (K\u00e5fjord)<\/strong><\/h5>\n\n\n\n

Cabbage
Minced meat
Salt and pepper<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Calf lick on a birch twig (Kv\u00e6nangen)<\/strong><\/h5>\n\n\n\n

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.<\/p>\n\n\n\n

Sluring \/ Mannfolkmat (K\u00e5fjord)<\/strong><\/h5>\n\n\n\n

Stale bread or old bread
Biltong
Sugar<\/p>\n\n\n\n

The bread is cut into cubes. Fried together with the meat in a frying pan. Some sprinkle caster sugar over it.<\/p>\n\n\n\n

Sister Lise's Finnelobster<\/strong><\/h5>\n\n\n\n

1 kg reindeer meat
100g bacon
2-3 onions
172 ts pepper
1 1\/2 tsp salt3 dl cream<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Fin steak (K\u00e5fjord)<\/strong><\/h5>\n\n\n\n

Reindeer meat
Salt and pepper
A little milk
Potatoes
Flatbread<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Haresm\u00e5stek (K\u00e5fjord)<\/strong><\/h5>\n\n\n\n

The hare is skinned and placed in lightly salted water overnight. The meat is browned before being added to the sauce and cooked.<\/p>\n\n\n\n

Sauce: Wheat flour and wholemeal flour (fifty-fifty). Horseradish butter (dried mutton tallow).<\/p>\n\n\n\n

Server with potatoes and jam.<\/p>","protected":false},"excerpt":{"rendered":"

Oppskrifter med stekt kj\u00f8tt typisk for Nord-Troms. Helstek med gr\u00f8nnsaker 1 lammerl\u00e5r eller salEn gulrot eller pastinakk2 \u2013 3  sm\u00e5 l\u00f8kKokende vannFettPersilleSalt L\u00e5ret gnis inn med salt og persilledusker. Legges i varm ovn og brunes i ca. 1\/2 time. Ha kokende vann over, en oppskj\u00e6rt l\u00f8k, litt gulrot og \/eller pastinakk. Spe med kokende vann. … Read more<\/a><\/p>","protected":false},"author":2,"featured_media":1057,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[32],"class_list":["post-1058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mat-og-oppskrifter","tag-oppskrift-kjott"],"_links":{"self":[{"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/posts\/1058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/comments?post=1058"}],"version-history":[{"count":1,"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/posts\/1058\/revisions"}],"predecessor-version":[{"id":1059,"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/posts\/1058\/revisions\/1059"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/media\/1057"}],"wp:attachment":[{"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/media?parent=1058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/categories?post=1058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordligefolk.no\/en\/wp-json\/wp\/v2\/tags?post=1058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}