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This is an absolutely superb way to a false start pinnekjøtt season without spoiling Christmas Eve dinner altogether (in this house is the fact pinnekjøtt applicable on Christmas Eve). Moreover, the the super summer too - put some marinated lamb ribs pieces in a bag in the freezer and you have the perfect barbecue ready in 5 minutes! This is simply love them, so really recommend to stock up pinnekjøtt when you find it on sale in January for the barbecue season beyond ...
I had received a package of Pinnebog from Gilde to test - and it worked fine on! More meat than usual lamb ribs, and it does not exactly something ;) But any pinnekjøtt works well for this, ie. Recommended steps to minimize the time spent (1) Add the meat stick in cold water the day before. (2) Make clear pickled red onions the day before. (3) When the meat stick has steamed a few hours, place the potatoes in the oven. (4) Cut up and start cooking the sellerirotpuréen. (5) Heat the pickled red onions. (6) Put the celery pieces to boiling. (7) Add the pieces of lamb ribs in baking dish once they detach from the bone, and brush with the BBQ sauce on all sides. (8) Remove the potatoes from the oven, and put inside pinnekjøtt pieces under the grill. (9) Heat the pickled red onions. (10) Complete virtual pov sellerirotpuréen. BBQ marinated lamb ribs BBQ sauce (I used both Santa Maria BBQ sauce and Sweet Baby Ray's, and have no clear preference) Pinnekjøtt, water out for 20 hours and evaporated finished (1) Water out stick the meat for 20 hours, and steam it (as usual) for 2-3 hours, until the meat separates virtual pov from the bone. (2) Add the meat stick into a baking dish and brush it with BBQ sauce. (3) Grill it preferably on the grill, but it works fine under the grill in the oven too! It is done when it starts to get a little golden (3-4 minutes on each side). Pickled red onions 2 red onion, thinly sliced 1.5 ml balsamic vinegar 0.5 cups white wine vinegar 1 squeeze of lemon juice 3 tablespoons sugar A little pepper (1) Cut the onions into thin wedges. (2) Boil the remaining ingredients. (3) Remove virtual pov the plate and add the onions. Let it sit for at least an hour, preferably overnight. Heated before serving (if you want thicker consistency of the sauce, you can leave it and småputre bit until you get the desired consistency of the sauce). Roast amandine amandine A small handful per person Solsi kkeolje Maldon (1) Add the potatoes virtual pov (with skin) in a baking dish. (2) Pour some sunflower oil, and sprinkle virtual pov with Maldon salt over. Turn the potatoes around. (3) Bake at 220 C for approx. 30 minutes. Vendes virtual pov little virtual pov under way. Celery Puree 250g celery, diced 1 cup milk (I used soy milk, but at normal I use regular milk) 1/2 cup single cream 25g butter Water Salt (1) Cut the celery root into cubes and place in a pan (preferably nonstick) . Add the milk and then water so that it covers the celery root. Let it cook for 15-20 minutes, until the celery root is tender. virtual pov (2) Pour off the liquid, add the cream and butter and run it smoothly with hand blender. Season with salt.
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