Roast Fresh Ham (Svinestek)

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=215560

Yield 6 servings.

Ingredients:

3 lb Fresh ham, with rind
1 tsp Salt
1/2 tsp Black pepper
1/4 cup Flour
2 tbl Butter
1/4 cup Red wine
1/2 tsp Mustard
4 cup Cooked sauerkraut
6 x Apples, quartered and cooked
18 x Cooked prunes

Method:

• Score rind of ham or slash in 1 inch squares, being careful not to cut through. Rub with salt and pepper. Bake at 450 Degs for 1 hour. Remove rind. Return ham to oven. Reduce heat to 325 deg. and cook for 50- 60 minutes. (Bake ham to internal temperture of 185 deg. on meat thermometer, basting periodically with water.) Remove ham, keep warm. Reserve drippings.
• Brown flour in butter. Strain reserved drippings. Skim off and discard fat.
• Measure 1 3/4 cups drippings. Add drippings to butter-flour mixture. Cook stirring, untill thickened. Add wine and mustard. Reheat. Serve gravy over ham. Serve sauerkruat separately. Garnish ham with apples and prunes.
  

Dyresteg (Roast Venison with Goat Cheese Sauce)

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=93160

Yield 6 servings.

Ingredients:

3 1/2 lb Boneless haunch of venison or reindeer
3 tbl Butter softened
Salt to taste
Freshly-ground black pepper to taste
1 1/3 cup Beef stock
1 tbl Butter
1 tbl Flour
2 tsp Red currant jelly
1/2 oz Brown Norwegian goat cheese finely diced
1/2 cup Sour cream

Method:

Preheat oven to 475 degrees.

Tie the roaast up neatly at 1/2-inch intervals with kitchen cord so that it will hold it's shape while cooking. With a pastry brush, spread the softened butter evenly over the meat. Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 minutes. When the surface of the meat is quite brown, reduce the heat to 375 degrees and sprinkle the roast generously with salt and pepper. Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hours. With a large spoon or bulb baster, baste the meat with the pan juices every half hour or so. The interior meat, when finished, should be slightly rare, or about 150 degrees on a meat thermometer. Remove the roast to a heated platter, cover it loosely and let rest in the turned off oven while you make the sauce.

Skim and discard the fat from the pan juices. Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon of butter and stir in 1 tablespoon of flour. Stirring continuously with a wooden spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut-brown color. Be careful not to let it burn or it will give the sauce a bitter flavor. Now, with a wire whisk, beat the pan juices into the roux. Next whisk in the jelly and cheese. Beat until they dissolve and the sauce is absolutely smooth, then stir in the sour cream. Do not allow the sauce to boil. Taste for seasoning.

Remove the strings from the roast and carve the meat in thin slices. Pass the sauce separately.

Cauliflower Soup (Norway)

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=47267

Yield 4 servings.

Ingredients:

5 1/2 cup Cauliflower florets
2 cup Water
1 tsp Salt
2 tbl Margarine
1/2 cup Diced onion
2 tsp All-purpose flour
1 pkt instant chicken broth and seasoning mix
1 cup Skim milk
1 dsh White pepper
Ground nutmeg (Optional)

Method:

In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper.

Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.

Bergens Fiskesuppe (Bergen Fish Soup)

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=25608

Yield 6 servings.

Ingredients:

Fish Stock:

1/4 cup Parsnips, coarsely chopped
1/2 cup Carrots, coarsely chopped
1 lrg Yellow onion, coarsely chopped (3/4 cup)
1 lrg Potato, coarsely chopped (1 cup)
1 tsp Salt
6 x Peppercorns, whole
1 tbl Parsley stems, chopped
1 x Bay leaf
3 x Celery stalks w/leaves
2 lb Fish trimmings (heads, bones etc., washed)
4 qt Cold water

Soup:

1/2 cup Carrots, finely chopped
1/4 cup Parsnips, finely chopped
1 lb Halibut, cod or haddock, boneless and in one piece
1/2 cup Leeks, finely sliced, white parts only
2 x Egg yolks
Salt & pepper
3 tbl Parsley, finely chopped
6 tbl Sour cream (opt)

Method:

• FISH STOCK: To prepare fish stock, which will be the base of the soup, combine the ingredients listed under that heading (above) in a 4 to 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 40 minutes. Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices before discarding them. Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve. SOUP: Again return the stock to the pot. Add the carrots, parsnips and fish. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes. Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter. In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. With a fork, separate the fish into flakes and add it to the soup.
• Season with sale and pepper and reheat, but do not let the soup boil. To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If you like, garnish each serving with 1 tablespoon sour cream.

Quick Prawns Flambe

http://www.cookadvice.com/

Serve: 4

Ingredients:

1 lb fresh prawns (or thawed, if frozen)
x Salt and pepper
1/4 tsp. Cumin powder
1 tbsp. butter, melted
2/3 cup Vodka

Directions:

1. In a large pot, boil the prawns in salted water for 4-6 minutes, until it is cooked and turns bright pink in color.

2. Remove and drain.

3. Arrange prawns in a serving dish, season with salt, pepper, and some cumin powder.

4. Drizzle with melted butter.

5. In a small saucepan, bring the vodka to a quick boil.

6. Ignite to make a flambe, then pour the flaming vodka over the prawns.

7. Serve with lemon - butter (just mix in equal portions) and crackers.