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Ingredients

1 – 1.6 kg pork ribs

Directions

Saw through the bone so the ribs can be pulled apart for serving. Score the rind. Rub with salt and pepper 1 or 2 days before roasting. Pour 2 dl water into the roasting dish, and cover the ribs with foil. Roast in the middle of the oven at 230°C for 30 – 40 minutes. Remove the foil and lower to 200°. Roast spare ribs for a further 1 1/2 hours and midribs for a further 2 – 2 1/2 hours. Leave for 20 minutes before carving.

Serve with pork sausage patties, Christmas sausages, the juice, apples, prunes, red cabbage, red whortleberries and any other family favourites.

Ingredients

1 kg lamb

1 kg cabbage

salt

black peppercorns

30 g wheat flour

Directions

Slice shoulder, breast, back or loin of lamb into portions and lay the pieces in a casserole alternately with layers of cabbage. Sprinkle salt and pepper between the meat and cabbage.

Add boiling water. Bring to the boil and simmer until the meat is tender (about 30 minutes). Flavour with salt and pepper. Stir the flour into a little cold water and then add this carefully to the stock to thicken it. Bring to the boil.

Serve with boiled potatoes.

4 servings.

Ingredients

1 pound 5 ounces of salmon filets without skin, bones or fat
1 medium green bell pepper
2 cups heavy cream
1 medium red bell pepper
1 tomato, peeled, seeded, and diced
1 ounce butter
1 teaspoon mango chutney (medium hot)
2 teaspoon curry powder
pinch of salt

Directions

Cut salmon into one-inch squares. Blanch bell peppers in lightly salted water for three to four minutes, cool in ice water. Remove skin and seeds. Dice or slice into strips.
In heavy skillet or low-sided saucepan, warm butter and sauté the lightly salted salmon pieces. Sprinkle curry powder over them and add the heavy cream. Bring the cream to a boil, cover, reduce the heat and let the salmon draw for two to three minutes. Remove salmon pieces with slotted spoon and keep warm and covered so they do not dry out.

Reduce the sauce to desired consistency. Add the bell peppers, the tomato and the chutney. Arrange the salmon on a deep serving dish or on plates with the sauce on top.

Wild rice

2 1/2 ounces of wild rice
lightly salted water (twice the volume of wild rice)
3/4 ounce of butter
4 ounces of long grain rice, cooked
1/2 hard boiled egg
Rinse wild rice several times in strainer. Cook in lightly salted water for 40-50 minutes. Drain and dry rice and mix it with cooked white rice, chopped egg, and butter.
serves four

Ingredients

2 cups water
5/8 cup butter
1 quart whipping cream
2 cup kefir milk
1 egg
1 2/3 cups flour (1/4 cup or more should be barley flour mixed with white flour)
2 teaspoon salt
sugar and cinnamon as garnish
milk or berry juice (optional)

Directions

In heavy-bottomed kettle, bring water and butter to boil. Whisk together cream, kefir and egg. Pour into butter mixture while stirring. Simmer for 15 minutes while stirring frequently.
Sift in flour while stirring and simmer for another 10 minutes. After a few minutes, butter will separate from porridge. Skim off butter and save in bowl, keeping it hot. Add salt to porridge.

Serve porridge with sugar and cinnamon and pass melted butter for those who would not think of eating the porridge without it. Milk or berry juice are also good with it.

For the meat:
6-8 lb. breast of pork
salt
pepper
ground ginger
Have your butcher carve two cross-length cuts through the bones of the ribs (just as deep as the bones, leaving the meat intact). On the fat side, score the fat in cross-diagonal lines to make diamond shapes (about a 1/4 ” deep).

Sprinkle liberally with salt, pepper, and ground ginger on both sides and rub into the meat.

Place the roast fat side-down in the roasting pan with about an inch of water covering the bottom. Roast for twenty minutes at 275 F. Then turn the roast over, fat side-up, and raise temperature to 375. At this point I propped up the roast on a roasting rack in the pan to get a more crispy outside surface. Roast for about an hour or so, or until an internal thermometer reads 180 F.

Once done, the meat can easily be cut up into serving sized pieces.

For the cabbage:
5 cups thinly sliced red cabbage
1 apple, quartered and cored
1/2 cup white vinegar
2 tablespoons sugar
2 teaspoons salt
3 tablespoons caraway seeds
1 cup water

Put all the ingredients except the cabbage in a pot, heat through for 5 minutes, then add the cabbage and mix well. Let cook, covered, over medium to medium-low heat for about an hour.

Serve hot.