PinnekjottCulinary post today as I ponder about the Norwegian choice of Christmas dinner.
Pinnekjøtt is more traditionally eaten for Christmas* but really between a feast of Huitres, Escargots, Foie Gras, Saumon Fumé and Dinde or Salted, dried Mutton/Lamb with potatoes and Swede puree, we decided to go French for our Christmas dinner and experiment the local delicacy later.
I bought the pinnekjøtt in a store already prepared (i.e. cured) but many families do it at home. “Racks of lamb or mutton are cured in brine or coarse sea salt. Once sufficiently cured, and when the weather is cold enough, the racks are hung in a cool, dark, well ventilated place to dry. In some regions, the fresh racks are smoked prior to curing; traditionally this was done in order to prevent mould growth during the drying process.” There you have it, you can now make it yourself!.
The ribs must first be soaked overnight in water in order to rinse out the salt and reconstitute de meat.
Pinnekjøtt is more traditionally eaten for Christmas* but really between a feast of Huitres, Escargots, Foie Gras, Saumon Fumé and Dinde or Salted, dried Mutton/Lamb with potatoes and Swede puree, we decided to go French for our Christmas dinner and experiment the local delicacy later.
I bought the pinnekjøtt in a store already prepared (i.e. cured) but many families do it at home. “Racks of lamb or mutton are cured in brine or coarse sea salt. Once sufficiently cured, and when the weather is cold enough, the racks are hung in a cool, dark, well ventilated place to dry. In some regions, the fresh racks are smoked prior to curing; traditionally this was done in order to prevent mould growth during the drying process.” There you have it, you can now make it yourself!.
The ribs must first be soaked overnight in water in order to rinse out the salt and reconstitute de meat.
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A layer of twigs from birch tree may be placed in the bottom of the saucepan… hence the name Pinnekjøtt (stick meat).
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| the birch twigs from yesterday post |
The ribs are then steamed over a little water in a large saucepan.
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Served with Swede purée and Potato:
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| The little French touch: Creme Fraiche! |
It was actually pretty good and I will probably make it again (if I find it in the stores, supplies seem to me more common around Christmas time) but I will probably let it soak a little longer in order to be less salty.
Next year I’m trying smalahove!
*31 % of Norwegians say they eat pinnekjøtt for their family Christmas dinner
Next year I’m trying smalahove!
*31 % of Norwegians say they eat pinnekjøtt for their family Christmas dinner
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