Fricassee buns - Norwegian traditional food at its best!
Fricassee is incredibly good and an old Norwegian traditional dish. It is perhaps most common to make fricassee with chicken, lamb or chicken, but we must not forget perhaps the best of these, namely with homemade forcemeat buns. It simply tastes amazing! I remember this dish well from when I was little and there is a little nostalgia explosion when this is served. It is important that we take Norwegian traditional food further and serve the next generation these dishes. Here I have made a pretty classic recipe, but have as usual made some changes I think make this dish even better.
Ingredients
Recipe fricassee buns
- 1 kg minced meat of pork
- 2 tbsp potato flour
- 2,5 dl milk (cold)
- 2 tsp salt
- 2 tsp nutmeg
- 1 tsp ginger
- 0,5 tsp cayenne pepper
- freshly ground pepper
- finely chopped parsley
Recipe Sauce
- 3 tbsp butter
- 3 tbsp wheat flour
- 1,5 liter meat broth
- 5 pcs carrot
- 2 pcs onion
- 1 pcs leek
- 2 stk små parsley root
- 1 tbsp whole black pepper
- 0,5 tbsp coriander seeds
- 3 cloves garlic
- 3 dl whipping cream
- finely chopped parsley
- salt and pepper
Accessories
- boiled potatoes
- mashed potatoes
Step 1
The key to a good fricassee is broth. For this dish you need 2 fairly large pans. Start with the pan you want to serve the food in when it is done, and add a little butter. Cut the onion into coarse strips and place in the pan.
Step 2
Leave this on medium heat until the onion starts to get a brown and nice color. This gives a very good taste in the broth. When the onion starts to turn brown, I add the cloves with garlic. While the onion is enjoying itself in the pan, I make the buns. Put the pork mince in a food processor and add the spices to the recipe.
Step 3
Run together until it becomes a slightly tough forcemeat. Add potato flour and dilute with ice-cold milk.
Step 4
Now it's just to shape the buns of the whole forcemeat. It does not matter if there are slightly different sizes of bowls. The delicious buns help to give a fantastic taste to the broth. Now the bowls are ready to steam. I add the broth together with the onion. Add peppercorns and coriander seeds. Make sure that the broth does not boil, but steams. Use clean and wet hands and form small meatballs that you put straight into the broth.
Step 5
The buns should simmer for about 30 minutes. While the buns are enjoying themselves in the broth, I start to cut up carrot, celery root, parsley root and leek into nice pieces. I continuously add trimmings etc together with the buns to give an even better taste of the broth.
Step 6
When the buns have been steamed, you will find the new pan and place it in a large strainer or colander. In this way, all the good broth ends up in the new pan and you are left with lots of delicious meatballs in the strainer. Pick out the buns and place in a bowl until a little later. Put the carrot, celery root and parsley root in the broth and let it steam for about 15 minutes.
Step 7
The last two minutes you put in the leek that does not need so much time. When the vegetables are nearing completion, melt 3 tablespoons of butter in the first pan you used and let this melt. Add flour and stir well. Strain the vegetables and dilute with the hot broth of the flour and butter mixture.
Step 8
This is to make a thickening and makes the broth thicker. You should have about 1 liter of hot broth left as some of the water we started with has evaporated. Pour in 3 dl cream and cook for 5 minutes. Season with salt if necessary.
Step 9
Now the easiest part of the job really remains. You now have a bowl of ready-made meatballs and a bowl of ready-made vegetables. Put this back in the sauce and turn down the heat. Mix well and sprinkle a little freshly chopped parsley on top.
Serve with boiled potatoes or mashed potatoes. Now you can serve a fantastically good Norwegian traditional dish which I guarantee will be very popular for both young and old. This is real cozy food. Good luck.
