Archives for posts with tag: lamb


— RECIPE —
1. Crisp bacon in pan. Slice liver and other stuff while this is happening.

2. Bacon out.
3. Fry sliced liver in bacon fat, a few minutes each side depending on thickness. It will darken as it cooks.
4. Add other stuff before liver is completely done, including bacon. Toss in pan.
*Note: I am not a fancy-hat chef. Making it up as I go. Did not die from this meal.


Liver. I had a go at it.

I’m in the “oh no, it’s liver, run!” camp, but I promised myself that I had to at least try to make it, once. And eat it.

I got a whole lamb liver on Friday from the local butcher. First impression: what this is so cheap! Should eat more often!

Today was the big day, but I ended up sick with some or other virus the whole weekend, so my plan of liver and onions and mushrooms vanished. The though of going out just to buy onions and shrooms was not appealing enough.

Lamb liver on the left. That is one amazing biological-computational processor right there. Respect it (even if it tastes liker… liver).

Plan B: liver with whatever is in the fridge.

This became liver with crispy bacon, garlic, cherry tomatoes, kale and a little marinara sauce.

First step: cook and crispify the bacon. Chop up the rest and slice the liver.
*Side note: slicing the liver was trippy! It felt like cutting through a hammerhead shark’s head. That was what was going through my own mind, in any case. It was a little mental and tactile adventure: the texture and colour is very, very different to muscle meat.
Once the bacon was crispy, I took it out and put the liver in to fry on medium high heat. I have no idea if this was the right way to do it…

Bacon up top, liver below.

Once the liver looked cooked through, I added the tomatoes, kale and garlic (which I had forgotten about, oops). On top came some spoons of marinara sauce.
I left this to heat for a while and finally tossed the bacon back in.

All together.

And that was about it. Pretty damn easy, but the smell of cooking liver was already making me nervous… Time to eat!

The verdict: liver is… liver, and will always be. It was quite okay with the crispy bacon, kale and tomatoes, and it was good enough that I will make it again.

The major upside is that I felt absolutely no need to overeat, one helping was more than enough for today. Lol.

Making it through a meal of liver was like a new “achievement unlocked” moment for me. The next achievement will be tomorrow’s leftovers… 😉

Fårikål sesong!

Fårikål is a traditional Norwegian dish in autumn and is literally boiled mutton and cabbage. As simple as that.

Now, I’ve made the real thing and it’s quite okay, but as a South African my soul cries a little at the thought of boiling wonderful meat, especially good lamb or mutton.

Boiled mutton.

Boiled mutton. Good, but not quite as grand as it could be.

That’s when a phone call to Mom is priceless. My mom makes the best lamb ribs in the world. It is not possible to find better food on this planet. I even end up eating the bones, because I can. So who better to ask for advice when you walk into the shop and there is lamb on sale at a ridiculous price! For realsingtons. This is Norway, land of the most expensive everything, and the price seems reasonable by South African standards. TIME TO FEAST!

First, let me show you the spoils from my shopping trip:

EXCITING!

EXCITING!

Now, my mom says her method of preparing lamb is pretty easy:

  • rub salt and olive oil into the meat,
  • lightly rub whole coriander seeds onto the meat (I love this taste, so I’m not shy to use a whole lot of coriander seeds),
  • bake at 200°C in an open dish for about 20min – this is to brown the meat, and then
  • bake for another 40-ish minutes at 180°C covered.

It’s best to use a large dish with a lid for this, but I only have access to a smaller, deep dish with a lid, so my meat was packed on top of each other. Not perfect, but that’ll do, sheep.

Rubbed in and ready to go. Coriander is more than worth its weight gold.

Rubbed in and ready to go. Coriander is more than worth its weight gold.

After about an hour of tantalising smells, you have great meat with crispy pieces of fat. And now I have food for the next week… I cannot believe I’m lucky enough to have a piece of lamb every night for dinner in Norwegia! This is better than eating out.

Dinner is served!

Dinner is served!

But wait, there’s more…

Since it’s no longer necessary to fear the fat, I don’t throw it away! I poured the left over juices from the baking dish into an empty jar and refrigerated it overnight. Now I have broth and fat that I can use!

DSC_1112

Freshly poured fat…

I’ve been making omelettes with the lamb fat. It’s delicious and I can’t believe I haven’t been doing this forever.

Solidified fat floating on top. Yum yum yum!

Solidified fat floating on top. Scoop it off and save in a separate jar.

So, plan your next trip to Norway during the autumn! It’s beautiful and the meat is phenomenal. You can also be sure that the sheep lived a happy life, especially when they get to roam free in the mountains during the summer months.