I’m calling these “Scandinavian” because I consulted my Norwegian grandmother’s recipe for the meatballs themselves and stole elements of a Diana Henry recipe for Swedish meatballs (in her book “Roast Figs Sugar Snow”) to make the sauce.
Surprisingly, even though my mother gave me her mother’s meatball recipe years ago, I had never used it before. I make meatballs a lot, but usually Italian-style ones in a tomato sauce to serve with spaghetti. It’s good to have a change and these, dare I say it, are just as good or possibly better. If Italian flavours are what you’re after it’s simpler just to make a ragù.
The addition of baking powder to my grandmother’s meatballs is a revelation: it makes them wonderfully light and airy. You can serve these with lingonberry sauce or jam. My son bought me some at SkandiKitchen in London. Ikea sells it too, but if you haven’t got any, cranberry sauce would also go well. I served them with braised, spiced red cabbage and plain boiled potatoes, which struck me as being very Norwegian. I’d like to think my grandmother would approve and that she’d be pleased I served them on her Porsgrund china plates.
500g pork mince
500g beef mince
1 heaped tsp salt
1 heaped tsp baking powder
1 heaped tsp ground white pepper
1 heaped tsp ground ginger
100g breadcrumbs, soaked for about 30 minutes in 150ml milk until all the milk has been absorbed
About 1 tbsp sunflower or groundnut oil
400ml chicken or beef stock
1 tbsp sunflower or groundnut oil
1 tbsp plain flour
200g sour cream
3 tbsps chopped fresh dill
Mix all the ingredients for the meatballs thoroughly in a large bowl. You could do this in a food processor
Using wet hands form the mixture into balls. I’ll leave the size to you
Fry in a little oil until brown. I “fried” them, drizzled with oil, on the large Aga baking sheet for five minutes at the top of the roasting oven and five minutes on its floor. This stops the Aga losing heat and means you don’t get fat splashing over the Aga top
Heat the butter with 1 tbsp oil in a large saucepan or sauté pan on the simmering plate. Add the flour and cook, stirring until the flour is golden
Take the pan off the heat and gradually add the stock, stirring well after each addition
Put the pan back on the simmering plate and bring the liquid up to the boil, stirring constantly
Add the sour cream and then the meatballs
Cover and place in the simmering oven for at least 30 minutes (but as you know, they will be fine if left there for much longer than that) until the meatballs are cooked through. (If you are short of time you could cook them for about 15 minutes in the baking oven.)
Taste for seasoning, add the chopped dill and serve
As I mentioned in my last post, during January we are going to avoid meat during the week while continuing to enjoy it on Sundays. I had bought duck legs in the run-up to Christmas, thinking I would make duck confit. However, all the other Christmas preparation got in the way and I didn’t get round to it so I put them in my freezer.
Confit is usually the leg of a bird that is naturally fatty such as goose, duck, or even pork (pigs do fly in this house), that has been salted, seasoned, cooked and finally preserved in its own fat.
I read recently that you don’t have to make duck confit weeks in advance: it will taste delicious if made the day before you plan to eat it. With this in mind I defrosted six duck legs on Friday, salted them overnight, prepared them on Saturday and we ate four of them for Sunday lunch yesterday. The remaining two will reside in my fridge for a few weeks.
This wasn’t the first time I’d made confit but it had been a while so I read two or three recipes before starting. This is what I did:
About 1kg (I used 3 x 320g jars) of duck fat; you could also use goose fat
6 garlic cloves, bruised but not peeled
12 peppercorns, crushed
6 juniper berries, crushed
A few sprigs of thyme
3 bay leaves, each cut in half
red wine vinegar
Once the duck lugs had thawed on Friday I laid them in a dish in one layer and rubbed the salt into them. I covered the dish with clingfilm and placed it in the fridge overnight
On Saturday I spooned the duck fat into my large Aga roasting tin and placed it on the floor of the roasting oven for 5 minutes to heat the fat
Meanwhile I washed the duck legs thoroughly (this is important: you don’t want them to taste too salty) under cold running water
I then placed them in the duck fat with the garlic, juniper, peppercorns, thyme and bay leaves, covered the tin with foil and placed it on the floor of the simmering oven for 3 ½ hours (I’m sure I could have left them for longer); you’re aiming for tender meat so that when a skewer is inserted into the flesh it finds little resistance
I removed the tin from the oven and let it cool down for half an hour before lifting out four of the legs and placing them in a dish while placing the remaining two in a plastic container which had a lid
I strained the cooled duck fat over the legs in both containers. When everything was cold I fitted the lid to the plastic container and covered the dish and placed both in the fridge
On Sunday morning, about an hour before I wanted to cook the duck legs, I took the dish with the four legs out of the fridge and then an hour later I scraped the fat off each leg and placed them on the large Aga baking tray, lined with bake-o-glide of course
I roasted the legs near the top of the roasting oven for 25 minutes. While they were cooking I made a sauce which involved simply bringing to the boil on the simmering plate some red wine, plum jam, granulated sugar and red wine vinegar and letting it simmer in the simmering oven for 20 minutes or so
I served our duck confit with the plum sauce, boulangère potatoes, red cabbage and broccoli. It was complemented by a superb glass from a bottle of the Italian wine Settebraccia. It comes from the Salento region of Italy and had been given as a gift to my husband. In future I will be more organised and prepare my confit a few weeks before Christmas so that I know I have at least one meal sorted for this busy season.
For me Christmas is not the time for trying out new recipes so our Christmas Eve and Christmas Day meals don’t change much from year to year. When I was growing up (in England) with my Norwegian mother and English father we celebrated Christmas the Norwegian way on Christmas Eve and the English way on Christmas Day. This meant my brother and I could open our presents on Christmas Eve and our friends were rather jealous. The evening would begin with dinner and then we’d sit round the Christmas tree for the present opening. I’ve never opened presents on Christmas Day so I don’t know what it’s like but I can tell you there is something magical about doing it by candlelight when it’s dark outside.
When I married my husband I was fully expecting to leave the Norwegian Christmas Eve behind but he loved this way of doing it with all the cosiness and candles and insisted we kept the tradition going. I’m so glad we did because our children have always loved it, partly because it makes their Christmas a little bit different from their friends’.
Christmas Eve: Herrings
Our Christmas Eve meal always starts with Norwegian pickled herrings. We buy them from the Christmas Bazaar held every November in the The Norwegian Seamen’s Church in Rotherhithe, London. When she was younger, my mother used to spend a couple of days with friends in London helping to prepare these for sale at the bazaar. She doesn’t do that anymore so my sons have accepted the mission of going along on the Saturday of the bazaar and purchasing a few jars of this most delicious food. I haven’t managed to join them yet but intend to go along one year, if only for the waffles, cake and coffee on offer inside the church! We eat the herrings on rye bread accompanied by ice cold Linie Aquavit straight from the freezer and cold lager. So delicious.
Our Norwegian Christmas Eve
Christmas Eve: Spiced Pork Belly
There is more than one traditional Christmas Eve meal in Norway. On the West coast they have cod cooked in a special way. It is bought very fresh, cut into steaks, put in salted water overnight to tighten the flesh and then poached. It is served with melted butter and lots of chopped parsley and plain boiled carrots and potatoes. Perhaps surprisingly, Norwegians always drink red wine and not white with this dish. My mother’s family always had reindeer for their Christmas Eve meal but spiced pork belly, popular as a Christmas dish on the south coast of Norway where my grandfather was from, would also form part of their festive fare. We have made pork belly our traditional Hardy family Christmas Eve dish. I make it according to my grandmother’s recipe, passed to me by my mother, who has given me permission to share it with you here.
You will need:
Pork belly (you decide how much, depending on how many people you are feeding, but remember, it tastes just as good cold so any leftovers will not go to waste) with the skin removed (I get my butcher to do this) but the fat – very important this – left on
Ground ginger, salt, mustard powder and white pepper. I’m not giving you quantities except to say: be generous
The day before you want to serve the belly score the layer of fat with a sharp knife and rub lots of white pepper, ground ginger, mustard powder and salt into it on both sides and wrap it in clingfilm
Place it in the fridge fat side down for at least 24 hours
On Christmas Eve in the morning take the belly out of the fridge and let it come up to room temperature
Sprinkle on some more salt
Choose a roasting tin (I always use the large Aga roasting tin because I tend to cook a whole belly), remove the clingfilm and place the meat in the tin, fat side down
Add about a cupful of water and cover with foil
Hang the tin on the second or third set of runners of the roasting oven, taking care that the foil doesn’t tear as you slide it in
After twenty minutes take it out, remove the foil, turn the pork over and add a little more water if it looks dry
Slide the tin onto the floor of the simmering oven and leave it there for the rest of the day, checking the water level every now and then. It will be cooked and delicious after five hours but even better and falling off the bone after eight or nine
I serve it with spiced red cabbage and roast potatoes, having made a divinely spicy and gingery gravy by adding some wine and sour cream to the meat juices.
Before you all shout “it’s much too early to think about Christmas”, I agree with you. Except when it comes to cooking. There are things you can prepare to get ahead and things you simply must make weeks, or even months, beforehand.
For me the Christmas/New Year period is not really a time for trying out new recipes. It gets so busy with the house full and lots of comings and goings that I prefer to stick to tried and tested recipes. We all have our traditions and my family is no exception; our Christmas Eve and Christmas Day meals do not vary much from year to year. Then for a few days after that most meals comprise leftovers in some form or other. During the whole Christmas period last year there were never fewer than 5 of us in the house and most days we were 7 or 8 with a maximum of 12 of us sitting round the table for the Christmas turkey. In recent years we’ve also stayed at home on New Year’s Eve instead of going to a party and I’ve cooked a special dinner. One year I splashed out on a whole beef fillet which was so popular it has now become our traditional New Year’s Eve meal.
Last year I told you about my Christmas cake and Christmas pudding and I wrote a post about the Norwegian apple cake we always have on Christmas Eve. In the coming weeks I plan to write up a few more of my Christmas recipes and tell you how I’ve adapted them for Aga cooking. I’m starting with braised red cabbage because it’s a delicious accompaniment to many winter dishes and there’s no reason you shouldn’t cook and enjoy it right now. It also freezes brilliantly: I nearly always do this and then defrost it and zap it in the microwave on the day I plan to serve it. This recipe is based on one by Delia Smith.
Braised Red Cabbage
(Pre-heat conventional oven to 150ºC)
1 red cabbage
1 cooking apple, peeled, cored and chopped
1 onion, chopped
1 clove garlic, peeled and finely chopped
About ¼ of a whole nutmeg, grated
About ¼ tsp ground cinnammon (optional)
About ¼ tsp ground cloves (optional)
3 tbsp brown sugar
3 tbsp red wine vinegar
10 g butter
Salt and pepper
Remove the outer leaves from the cabbage, quarter it and remove the hard stalk
Shred each quarter but not too finely
Place the cabbage in a casserole and mix in the apple, onion, garlic, sugar, salt, pepper, nutmeg and other spices if using.
Pour over the wine vinegar and dot with the butter
Cover with a lid and place it in the simmering oven for at least four hours; as ever though, it will come to no harm in your Aga if left for longer than that. (Conventional oven: 1½ to 2 hours.)
Take it out and give it a stir every now and then. It is done when it is tender
Take one red cabbage
And a cooking apple, garlic, onion, nutmeg…
Cut in half then quarter
Add spices, seasoning, apple, onion, garlic, sugar, red wine vinegar