fimmtudagur, desember 13, 2007
Freysi is now in Canada, Vancouver I believe, visiting friends. He brought with him hangikjöt and asked me to teach him how to make jafningur (the white sauce, bechamel).
Here goes: Melt 2 tbsp margarine (butter) over medium heat, add 2 tbsp flour and stir well until smooth. Gradually add 1 and ¼ cup milk, stirring constantly, bring to a boil and let simmer for a few minutes. If desired add a little bit of salt and pepper. I usually do not since the hangikjöt has all the taste you need. Occasionally I add a little bit of capers, maybe halt to one tsp, crushed and sometimes a little nutmeg og mace (1/4-1/2 tsp).
Here goes: Melt 2 tbsp margarine (butter) over medium heat, add 2 tbsp flour and stir well until smooth. Gradually add 1 and ¼ cup milk, stirring constantly, bring to a boil and let simmer for a few minutes. If desired add a little bit of salt and pepper. I usually do not since the hangikjöt has all the taste you need. Occasionally I add a little bit of capers, maybe halt to one tsp, crushed and sometimes a little nutmeg og mace (1/4-1/2 tsp).
Of course this is the basic, not much sauce you get out of this. You probably need to at least double the recipe for a group of 8-10 people. Sometimes you will find that you need less milk, sometimes more...
Boiling hangikjöt: Rinse under cold water and brush well. You need to boil it in a lot of water, maybe 3 liters or so. Rule of thumb is to boil 1 hour for each kg but if you let sit in the hot water after you boil it you can cut down that time. I think you have 2 kg so boil for 80-90 min and sit for 30-40. Put the meat in boiling or very hot water. And it only needs to simmer.
Verði ykkur að góðu.
Úlla and Eyrún come tomorrow!
Gleðileg jól.
