It was perfect timing then when Inntravel got in touch with me and asked if I would like to try out a traditional Norwegian recipe. My knowledge of Norway is pretty much limited to knowing that Norway is cold and they eat a lot of fish, so I was curious to learn about the national dish of Farikal.
Farikal (pronounce 'forrycoal') is traditionally served in autumn and is primarily lamb or mutton cooked with cabbage and peppercorns. The traditional recipe suggests shoulder, neck or shank to be used and it is served with boiled potatoes.
I thought I would keep the core of my Farikal recipe the same, but change it slightly to suit our dietary requirements (and my love of mash!)
Farikal - Serves 2 with leftovers
600g lamb leg steaks (with bone in situ)
50g plain flour seasoned with salt & pepper
1 beef stock cube
1 bay leaf
10 peppercorns (I used pink for a subtle flavour)
250g kale with large stalks removed
salt to taste
Coat the lamb with the seasoned flour and set to one side.
Using a large pan that has a lid, melt the butter and seal the lamb, a few steaks at a time.
Return all the steaks to the pan, add the water, stock, bay leaf, peppercorn and kale and boil for 25 minutes.
Just before serving drain some of the cooking juice into a smaller pan and boil vigorously to thicken.
Serve with mashed potatoes, carrots, fresh parsley & redcurrant jelly.
I was really surprised at how flavoursome this dish was, by using thinner cuts of lamb and pre-cut kale it was on the table in under 30 minutes, so a perfect mid-week supper dish.
Inntravel would like to offer you the chance to learn more about the Norwegian cuisine and are offering my readers the chance to win a £40 voucher with Scandikitchen by entering this simple Rafflecopter giveaway.
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This is a collaborative post with Inntravel, specialists in worldwide slow holidays.
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