Can you grill lamb liver?
Lamb liver is usually regarded as meat surplus or just trash. But whoever tries lamb liver will cha En savoir plus
How to make fårikål?
Patricia Boucher
2025-11-04 02:25:28
Nombre de réponses
: 13
To make the original Fårikål, use the same amount of cabbage to lamb. For four persons 1,5 kg of meat and 1,5 kg of cabbage is perfect. Sear the meat in a pan. Cut the cabbage in wedges. Layer meat and cabbage in a pot. Black pepper is essential. Toast 2 tbs of pepper before adding it to the pot. Pour 4 dl of cold water into the pot. Season with salt. Leave to simmer for 1- 1,5 hours or until the meat starts to fall of the bones. Serve with boiled potatoes. For a modernized version, sear the meat, then add chopped onions and finely chopped garlic, and let simmer for ten minutes. Add wine and rosemary, and let the alcohol evaporate. Layer meat and cabbage, saving half of the cabbage for later, and pour in water. Add black pepper and season with salt, then simmer for 1 hour and add the rest of the cabbage on top. Simmer until the meat and cabbage are tender, and serve with boiled potatoes.
Léon Maillot
2025-10-30 10:16:09
Nombre de réponses
: 13
1. Rinse and slice the cabbage into wedges, about 2-4 cm thick.
2. Layer the cabbage and meat in a large pot, adding salt and pepper between the layers.
3. Add water.
4. Bring to the boil, then lower the temperature and let the stew simmer for about 2 hours, until the meat is tender and easy to pull apart.
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Océane Lebreton
2025-10-19 01:32:35
Nombre de réponses
: 13
To make fårikål, you can use the cheapest cuts of lamb from the neck, shoulder, breast, and flank, with plenty of bone and fat.
Tips: I slice the cabbage into large boats with the core still attached, so they don’t totally disintegrate while cooking in the pot.
You can sprinkle some flour over each layer of lamb if you want a thicker stew, but I prefer it without flour.
I sprinkle the peppercorns freely over the meat layer, but if you’re not a fan of pepper you could gather it in a tea infuser instead so you get some of the flavor without eating the peppercorns.
You don’t need much water for fårikål, because the cabbage will release plenty of liquid while cooking.
To make it, cut the lamb into large pieces and slice the cabbage into large wedges, keeping the core attached.
Add a layer of lamb pieces to the bottom of a large pot, fatty side down, then sprinkle with peppercorns and salt.
Add a layer of cabbage wedges on top and repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
Add water to the pot and bring to a boil, then cover and reduce heat, cooking on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.
Chantal Martel
2025-10-19 00:56:43
Nombre de réponses
: 17
Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot.
Top with a layer of cabbage.
Repeat layering as many times as you can; season with salt to taste.
Tie peppercorns into a small piece of cheesecloth; place in center of casserole.
Pour water in and cover with a lid.
Bring to a boil; simmer over low heat for 2 hours.
Remove peppercorns before serving.
Serve with boiled potatoes that have been sprinkled with parsley.
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Julie Didier
2025-10-19 00:31:05
Nombre de réponses
: 20
To make Fårikål, combine the flour with the lamb meat in a bowl, as the flour will slightly thicken the stew as it cooks.
Pour the water into a large casserole pot and place a layer of the floured lamb at the bottom, then add a layer of cabbage, seasoning with peppercorns and salt.
Continue layering the ingredients in this order until all the lamb and cabbage are used, making sure the final layer is cabbage, with a ratio of approximately 1 part meat to 4 parts cabbage.
Cover with a lid and bring to a boil, reducing the heat to low and cooking slowly until the meat is tender and easily comes off the bone, which will take about 2 hours.
The cabbage will release a significant amount of water during cooking, so there's no need to add extra water beyond the amount specified.
Serve hot with freshly boiled potatoes and a pat of butter.
Marc Prevost
2025-10-18 22:54:12
Nombre de réponses
: 17
To make fårikål, the ingredients represent Norway, with lamb from the mountains, potatoes just harvested from the field, and fresh cabbage grown throughout the summer. Fårikål is incredibly simple to make and features cabbage and lamb, with mutton being a possible substitute, although it will give a stronger flavor. The layers of cabbage and lamb are decorated with whole, black peppercorns, which are said to help digestion and should be eaten with the dish. In a large bowl, mix together the lamb meat and flour, which will help thicken the stew as it cooks. Pour the water into a large casserole pot, then place a layer of the floured lamb on the bottom, followed by a layer of cabbage, adding some peppercorns and salt, and repeat this process until all ingredients are used, finishing with a final layer of cabbage on top. Cover with a lid, bring to a boil, turn the heat to low, and slowly cook until the meat is tender and pulls apart from the bone easily, around 2 hours. The cabbage contains a lot of water that will be emitted during cooking, so no more water than the stated amount is needed. Serve warm with freshly boiled potatoes and a knob of butter.
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Henri Boucher
2025-10-18 21:13:19
Nombre de réponses
: 19
Pour faire du fårikål, il faut d'abord préparer les ingrédients qui comprennent de la viande de mouton ou d'agneau, du chou, des pois entiers et des épices. Vous pouvez saler généreusement la viande à l'avance, au moins 2 heures à l'avance. Il est possible de faire cuire le fautrikål en suivant la recette traditionnelle en plaçant simplement les ingrédients dans une marmite et en laissant cuire, ou en suivant des étapes supplémentaires telles que le fait de saisir la viande avant de la faire cuire avec les autres ingrédients. L'ajout d'un peu de vin peut ajouter une touche d'acidité au plat. Enfin, il est important d'utiliser une marmite avec un fond épais et un couvercle pour une cuisson uniforme, comme une casserole en fonte.