nordic nosh winter
dishes, Scandinavian style: part one
by Kiera Tara O'Brien | 1 2 3
continued
from page 1 Landbrød:
Norwegian Land Bread
Break in your sea legs with a landed delight.
3 cups plus 2 Tbsp.
(3/4 liter) water, lukewarm
2 Tbsp. (1/4 dl) oil
0.9 oz. (25 g) fresh yeast*
26 oz (3/4 kg) all-purpose flour
6-1/2 oz (188 g) rye flour
2-1/4 oz (63 g) wheat bran or wheat germ
3/4 tsp salt
1/2 tsp sugar
*If you can’t find
fresh yeast, try substituting active dry or instant yeast. You’ll
need about 4½ tsps worth.
Makes two
loaves – serve one, freeze one.
1 Dissolve the
yeast in the lukewarm water.
2 In a large
bowl, mix the dry ingredients together; add the oil and yeast, and
mix to make a dough.
3 Knead the dough well on a lightly floured surface, until smooth.
Add extra flour if you find the dough is sticking too much.
4 Cover the dough. It needs to rise to twice its original size in
a warm place – this will take about 45 minutes if you’re using
fresh yeast, double that
time if you’re using dried. Meanwhile, preheat the oven to 400º F (200º C).
5 Knead the dough again and shape it into two round loaves. A fun option
is to add rolled oats or seeds to the top of the loaves. Let the loaves rise
for about 30 minutes before placing them in the oven for 35-50 minutes; bake
until golden brown.
Fiskesuppe: Fish
Chowder
Forget clams, the fish rule this chowder.
 4 large celery
stalks, diced
1-1 ½ cups (2 ½ - 3 ¾ dl) fish fillets of your choice,
cut into chunks
½ cup salted pork, diced*
1 medium onion, diced
¼ cup (1/2 dl) butter
2 ½ Tbsp white flour
2 cups (5 dl) milk
2-3 cups of fish stock**
fresh chives, chopped
*You should be
able to get salted pork from a butcher. It’s just pork that’s been
salted. If this is unavailable, you can substitute
bacon, preferably
a Canadian style bacon rather than American.
** You should be able to find readymade fish stock at a good supermarket.
If this is unavailable, try substituting half vegetable stock and half water.
Serves 4-6.
1 Dice
the celery stalks and cook them in a small amount of water (just
enough to cover the celery) until tender.
2 Dice the salted pork and fry through, then dice the onion and set
aside.
3 Make the cream sauce: melt the butter in a pot and blend in the
flour. Dilute this gradually with the milk. Simmer over medium-low
heat around
8 minutes,
stirring often and cooking until the mixture has thickened up; season
with paprika or ground pepper and salt if desired.
4 Dilute the cream sauce with a bit of the fish stock (about 2 cups;
add more later if the soup needs thinning) and simmer for a few minutes,
stirring.
Add
the celery (and the water it was cooked in), the fried pork, onion and
fish meat. Cook the chowder very gently over low heat for 30 minutes,
then serve
with chopped chives sprinkled on top.
sail
this way for more
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