Cuisine Focus – Norwegian – Basic Foods and Natural Resource
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A backdrop of seas and mountains- these characterize the surroundings and natural environment of Norway. From its deepest seas to its profound forests, it is safe to assume that the country’s main source of food would be its natural produce and locally-grown items. Norwegian cuisine also offers a different feature since it largely focuses on fishes and game meats, which is again, a result of the people’s appreciation for nature’s finest blessings.
Modern times have altered the cuisine to a certain extent. With stronger influences affecting the traditions if not the local people’s tastes, it is also apparent how globalization affects the country’s food preferences. Nowadays, you can see typical Norwegians enjoying foreign foods like pastas and pizzas- a transition, which also serves as a welcoming development.
When it comes to famous Norwegian recipes, it is very impossible to forget Smoked Salmon. Nevertheless, this major product is also considered as Norway’s finest contribution to modern cuisine. Traditionally, this export item relatively comes in many varieties and is a perfect item along with dill, sandwiches and eggs. Another Norwegian specialty is the Gravlaks, a type of cured salmon that is seasoned with salt, dill and sugar. We also have the Rakfisk, which is basically fermented trout and is indeed one of the most popular.
As of the present, Norwegians still enjoy and prefer seafood-based dishes. They also prepare these items by means of salting, smoking and pickling. Coastline dwellers also make use of seafood as bases for their creamy soups and other homemade meals.
For the Norwegians, meat is another valuable ingredient. Options normally include fowl, duck, moose and reindeer. The prevalence of game and hunting activities also influenced the locals’ affiliation to game meats. And since most of these items bear a unique and strong taste, they are often served along with jams and rich sauces.
Ingredients Utilized in Norwegian Cuisine
Meat:
Mutton, Lamb, Game meats (Fowl, Reindeer, Moose, Duck), Pork, Beef
Seafood and Relative Items:
Salmon, Trout, Prawns, Mussels, Crabs, Lobsters, Cod, Sardines, Mackerel, Herring, Fish Roe, Cod liver, Brisling
Vegetables:
Potatoes, Carrots, Cucumbers, Tomatoes, Peas, Cabbage
Fruits:
Apples, Strawberries, Blueberries, Raspberries, Lingonberries, Cherries
Herbs, Spices and Seasonings:
Salt, Pepper, Sugar, Vinegar, Dill, Cardamom, Mustard Seeds, Onions, Black Peppercorns
Dairy:
Cheese, Milk, Cream, Eggs
Oils:
Butter
Norwegian cuisine may have been popular internationally but its people still strive to maintain tradition by means of its dishes and old-age recipes. The simplicity of each dish is mainly attributed to the humble beginnings of Norway and its communities, whose past image speaks of poverty. Years ago, Norwegians’ selection of food is very different, which is basically an adaptation during those times. In fact, simple items like potatoes would normally comprise their dishes, with fish and meat as mere condiments. Modest living also brought its people to prefer salted or dried food in place of fresh meat or frozen seafood. Still, these beginnings comprise their total outlook; the very notion these Norwegians have for their local tastes, resources and flavors. Together, they continually aim to revive what is left of their tradition by purposely defining every avenue just to make their cuisine internationally known.
Authentic Norwegian Recipes
Fårikål
Recipe Source: martinroe.com
Ingredients:
1.5 kg lamb from neck, shank or breast, together with the bones, cut into serving-size pieces
1.5 kg garden cabbage
2 tsp salt
approx. 4 tsp peppercorns
1-2 tbsp flour
approx. 3 dl boiling water
Method:
Cut the cabbage into segments.
Place the lamb and cabbage in layers in the saucepan, starting with the lamb. Sprinkle flour, salt and peppercorns between the layers.
Pour over boiling water. Bring to the boil and let the lamb and cabbage simmer over low heat until the meat is tender, which will take about 1-2 hours.
Fårikål should be served very hot on hot plates, together with plain boiled potatoes. This dish is often served with beer and aquavit.
Norwegian Krumkake Recipe
Recipe Source: indobase.com
Ingredients:
• ½ cup unsalted Butter
• 1 cup White Sugar
• 2 Eggs
• 1 cup Milk
• 1½ cups All-Purpose Flour
• ½ tsp Vanilla Extract
• ½ tsp Butter Flavoring (optional)
How to make Norwegian Krumkake:
| • | Heat a krumkake iron on the stove on medium heat. You can also use an electric krumkake or pizzelle iron. |
| • | Combine butter and white sugar in a medium bowl. Mix well to cream. |
| • | Add eggs, one at a time. Mix well with a spoon. |
| • | Add milk, flour, vanilla extract and butter flavoring. Stir well. |
| • | Ladle a spoonful of the batter onto the preheated iron and press it together. |
| • | Cook till the krumkake turns brown, for about 30 seconds on each side. |
| • | Remove from the iron and roll it up into a cone immediately before it hardens up. |
| • | Repeat with the remaining batter. |
Image Credit: norway-hei.com
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