Iceland

STAPLE FOOD

• Fish
• Lamb

saltkjöt is salted lamb and pea soup

Ingredients

• ½ pound (250 grams) yellow split peas
• 8 cups (2 liters) water
• 1 onion, chopped
• 2 tsp dried thyme, rubbed between the palms of your hands
• ¼ pound (125 grams) bacon, cubed
• 2 ½ pound (1,2 kg) salted lamb shoulder (cut in large chunks)
• 1 pound (500 grams) rutabagas, cut in large cubes
• 1 pound (500 grams) potatoes, peeled and cut in thick slices
• ½ pound (250 grams) carrots, cut in pieces
• pepper to taste--and salt, if it needs it

Nanna says: "Put the peas in a large pan and add water. Bring to the boil, skim, then add thyme and onion. Simmer, covered, for 45 minutes. Add the bacon and one piece of meat to the soup and boil the rest of the meat in a separate pan. Simmer the soup with the meat for around 30 minutes, stirring frequently and adding more water if needed. Add the vegetables and cook for 20 minutes, or until tender. Season to taste with pepper and salt, if needed. The bean soup should be thick (when cold it almost becomes like pease pudding). The meat and vegetables may be served on a separate plate and eaten with the soup, or cut up small and returned to the soup."

jólagrautur rice pudding

1/4 l (1/2 pint) water 1 1/2 l (3 pints) milk 150 g (6 oz) rice 1 teaspoon salt 70 g (2 1/2 oz) raisins cinnamon and sugar milk 1 almond

When the water comes to a boil, stir in the rice and cook for 10 minutes. Add the milk to the pot and cook over a low heat for 1 hour. Add the raisins in the last 10 minutes. Add salt to taste. Add milk, sugar, and cinnamon to taste. The skinned almond is added and the porridge poured into a bowl.