food NorwegianChili´s THP food blog

We have two different types. The shark is around 600 - 1200kg fished from the ice, but thats in Greenland. We use trout or salmon the most, but also whitefish. One method is to dig the fish down, or these days, in a dark cellar or similar with some sugar, vinegar, herbs etc and let it rot. Its important that the fish never touches soil or else it WILL be deadly. Its really good with parsley and mustard. The other is done in a closed container where you do the rot process. Its stronger in flavor but safer.
 
As raindeer is pretty norwegian, I will present to you my favorite sandwich later on, ok ? :D 
 
Ok guys, here comes a little secret "sunday" special for you guys! 
 
Norwegian Chili´s De Surlonge Pointe Bernaise
 
This dish will blow anyones mind away. Takes you incredible 7min to prep and then a few min in the oven. Sundays are especially good as you probably have leftovers from the BBQ or dinner last night. It is a mind-bobbling experience that is as simple as its genius. If you had prime-cut, sirloin, entrecôte the night before your prep time is even less. If not, just sauté your meat at high temp until colored and take it off. Here is the list:
 
Serves 2:
 
  • 300-400gram of sirloin
  • 1 jar of fig and plum jam
  • 1 weelpiece of brie 
  • 1 spring onion
  • 1 handfull of Lingonberry or Cowberry
  • 1 large fennel
  • 2 slices of large bread, sourdough
  • butter
  • chillipowder 
  • homemade bernaise sauce (I can share the recipe for this)
  • parsley 
Put your slices of bread on some foil. Spread some unsalted real butter on it and chop the fennel in long thin pieces. Drop some lingonberry´s on top and add some jam here and there. Cut the meat in long slices and lay it on top of the fennel, jam and berries and addd finely chopped spring onions on top. Add the béarnaise sauce and add some chili powder on top. Cut the brie in long pieces and let it cover the meat. Add some parsley on top finely chopped or dry. The oven should be preheated to about 250 degrees celsius. Bake them for just a fem minutes, until the cheese is slightly runny. Eat and enjoy!! 
 
 
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Mmmm, brie and fennel go really well together.  I'm digging the sweetness of the berries and jam with the savoury flavours of the brie and steak.  Lots of nice contrasting textures too.
 
I'm off to see if I can buy lingon berries here in Australia... :D
 
Ikea sells Lingonberry jam. 
 
Death to snails. Yeah, they do. But it's pretty sweet. The berries have unprocessed a somewhat bitterness in them. But it's good as can be this dish
 
Hoisin Chicken Spear

Mix all of the below together until a dark oily substance

4 tablespoons soy sauce
2 tablespoons peanut butter or black bean paste
1 tablespoon honey or molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper

Add slices of chicken, bell pepper and sundried moist tomatoes, put them on a spear and BBQ. Mmmmmmmmm
 
 
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EAT! 
 

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The Surlonge Pointe Bernaise looks outstanding! Very reminiscent of Danish smorrebrod, which is one of my favorite things. 
No idea where to find lingonberries around here, I've only ever seen them in jams and preserves.
 
Should be able to find it frozen. When preserving them in jam of gel they add to much sugar. This will greatly affect the final taste. Here we can find them wild anywhere there is a Forrest. Even in Oslo :) along with blueberries, blackberries, mushrooms, strawberries, raspberries etc... Hope you'll find it and give it at try. It's pretty good in taste
 
Ok guys, time for another Norwegian dish with a twist
 
Fishballs Indica 
 
500gram fishballs
8 thai chili
1inch ginger
1/2 tb curry
8 cherry tomatos
1 chinese garlic/4 cloves
1/2 tb rough ground salt
1/2 tb madras powder
1/2 tb dried rosemary 
1tb CNG21500
 
Fishballs. Boil 400g of white fish, cod or whitefish. Add in a blender and add salt, white pepper to taste, add some water and flour and make a good mash like meatballs. Fry them over low heat until done or boil. 
 
Chop chili, garlic, tomats, ginger roughly in some oil. Add the rest of ingredients in pan and fry the flavors out quickly. Add the remaining, blend quickly and let it all fry on medium heat to get some color. Serve and eat. Tasty as can be!!!! And HEALTHY! 
 
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Worldsbest Lingonberryjam! 
 
1L of fresh hand picked berries. 
400gr of sugar
some glucose
2 nellick spikes grounded 
1 ts of cardamom
1 ts of thai ground chili
 
Lets it simmer after blend it all. Mush 80% berries, either by had or a froodprocessor stick. Let simmer low for 15min, add some whole berries, let it simmer for low hit 4min. Add to sterile jars and ENJOY EVER DINNER WITH ELK, DEER, Meatkakes, Lamb and so on! AWESOME 
 
 
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Since I had Lingonberryjam in the fridge, and the season is Lamb (and deer, moose etc) and I had some leftover from the sweet potato puree I grabbed some lamb sirloin at the shop. Slowly sautéed it and added some tomatoes, jam, asparagus tops and it was somewhat the best meal ever. That jam with PRIME meat like that was just insane. Slowly sautéed in rosemary and butter.... MMMMmmhmhmhmhm... Norwegian lamb, deer and moose is NR1 in the world!!
 
 
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NIcely cooked lamb.  Just blushing.  I go a wee bit more pink that's just the carnivore in me.  Pairs nicely with the sweet potato mash. 
Lingon berries are tart aren't they?
 
I'd politely argue that New Zealand has the best lamb.  After all there is more sheep than people :rofl:
 
Tart like in the cake tart? Lingonberries grow on bushes half the size of blueberries. They are round and somewhat bitter in taste, red, and has and aftertaste. This particular jam is awesome, see description further up.
 
Yes, New Zealand. Lived in Auckland for 4 years and ate a lot of deer and lamb. Unfortunately the best meat is exported, but the wild hog meat in NZ is amazing. The sheep in NZ and Norway are two different breeds. Further more is the grass they feed on very different. This makes up on the taste too. While the sheep in NZ has a metallic taste to it, the wild taste in the meat is not very out there. The Norwegian cheep is battling wolfs, bears, eagles, wolverines and lynx to begin with. They feed from low in the valley in dense forrest to the highland with grass and short bushes. They have a way wider variety of food to flavor the meat. Hence the taste is more herbs and way more wild ;) You should try :) 
 
Yup you are right about the best products being sent overseas.  Weird isn't it that a country would deprive its people of the best of the land and ocean and sky to send it overseas where it's not even fresh anymore just to make a few $.  But that's not to say that all of it is.  You lived in Auckland yes?  That's Kiwimetropolis.  I come from the South Island where food products are a world apart.  Definately no metallic taste in the lamb.  We do have some harmless spiders and ancient tuataras and even maybe a flightless kiwi chasing them around the paddocks but nothing to get their hormone levels out of balance.  I guess it's just something we will politely disagree about :)
 
With describing Lingon berries as tart I meant to say in the English language as to do with a description of flavour that means a mix of sharpness with sourness.  How would you, yourself, describe the taste and the smell to someone that has never tasted or smelt them?  What would you compare them to?
 
Is rosemary a normal flavour in Norwegian cuisine?  What do you pair with deer or moose?
 
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