Flatkökur með hangikjöti (Smoked Lamb on Flatbread)

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Hangikjöt is Icelandic smoked lamb. One way of eating it is as cold cuts on Icelandic flatbread. We have had some hangikjöt this Easter and I made som flatbread to go with it. As I looked for recipes on the internet there were so many I could not make my mind up which one to use, and I ended up improvising. It turned out good, and very much in line with the traditional flatkökur. This is what I did:

I had five leftover potatoes. In the food processor I mixed those with 200 grams of whole meal rye flour, a teaspoon of baking powder and some salt. I then added some boiling water to make it into a nice consistency. Not a lot, just a few splashes.
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I kneeded the dough on the baking board and added some more flour. Then I made it into a thick sausage and cut it into slices.
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I rolled out each slice into a flat cake and cooked it in an frying pan on the stove, on the hottest setting. When ready I dipped it into lukewarm water to keep moist, patted it with a kitchen towel and put it on a plate under a damp kitchen towel. Where I stacked them as they were ready.
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They are nice served with butter and smoked lamb, and also with cheese.


Lamb Stew With Thyme and Balsamico Sauce; Roasted Root Vegetables and Chevre Crisps

Once again Systembolaget is providing us with a recipe. This time a recipe for a delicious lamb stew with roasted vegetables. The ingredients on parade:

We started of by frying the cut up lamb in olive oil with plenty of fresh thyme and crushed garlic.

While the meat was frying 1 tbsp of sugar was melted in a separate pan and to it was added 5 dl of wine and 1 dl of balsamic vinegar. The liquid was reduced to half, 5 dl of vegetable stock was added and and the meat with its juices was poured into it. The mixture was then put in the oven to cook for about an hour (the longer the better – 2h is great). In the meanwhile:

Vegetables were cut up into wedges and such. We used swedes, carrots, turnips and root celery. The cut up vegetables were then mixed with salt, pepper and olive oil. Thereafter they were put in an oven dish to be put in the oven together with the meat.

In the meanwhile:

Goats cheese was crumbled on a tortilla bread. Pepper was added and another bread was put on top. When the vegetables were done they were taken out and the bread was put in the oven on an oven plate.

The ready cooked vegetables were mixed into the meat after some Maizena had been added to thicken it.

A plain spinach salad with olive oil, lemon, salt and pepper was made to be served with the stew and this is what it all looked like on the plate:

Our selected wine was very suitable: Chateau Haut-Canteloup, 2007

A Fabulous Sauce

I am busy and I really have no time to food blog. This sauce though … It has to be known to the world. It is good. We had it with lamb chops and grilled vegetables. Although it would probably go down well with any grilled meat.

This is what you do:

Fry a couple of shallots in butter until soft. Add 3 dl of chicken stock. Reduce.

Add 2 dl of cream and 2 tbsp of white wine vinegar. Simmer for 2 min and then add maizena to thicken slightly.

Put in mixer and add 2 dl of cooking youghurt and a pinch of sugar.

Add salt and pepper to taste.



Luxorious Fast Food

Systembolaget (the Swedish wine monopoly) never ceases to impress. Tonight we tried their lamb burgers with chevre recipe for the second time around and it is incredibly good. We omitted the apple chutney this time and exchanged it for a reduced lingonberry sauce (recipe here). Next time we’ll have to think of something different again though. The idea of having something sweet and sour with the burger is good. Question is what should it be.

This is how the dish is made:

Make sour dough buns from one of the many recipes to be found on the net. The buns we made contained about half and half rye flour and white wheat flour.

Cut potatoes into wedges and mix with fresh garlic, fresh rosemary leaves, olive oil and coarse salt. Put in the oven. In the meantime shape the burgers and cook them in a grill pan after the potatoes has been in the oven for about 20 minutes. Put plenty of plain black pepper and salt on the burgers while frying.

While the burgers are frying, cut the bread in half, add a good slice of chevre onto the bottom halfs of the breads and let this melt in the oven.

Finally build the burgers with some lettuce on top. Serve with the potatoes and maybe some sort of relish.

We had some Hidden Rock Petit Verdot Cabernet Sauvignon to go with it. Worked well.