Icelandic cooking, recipes and food

I thought it was about time to post a recipe, since I remembered a very old, traditional one I have not posted before. This is a very old Icelandic dish. Since it is made in pretty much the same way as liver sausage, except using fish products, I suppose you could call it fish-liver sausage (or pudding) in English.   For 1 person: 2-3 fresh cod’s stomachs 1 cod liver Rye meal Salt White pepper (optional) Water There are two basic methods of making kútmagar . In one you use rye meal and in the other you don’t.  Since I don’t expect you can buy fresh fish stomachs just anywhere and may therefore have to buy or catch whole fish and then remove the stomachs, I have included instructions on how to clean them: You take them and rub them inside and out with sand or coarse salt until you have removed the slime and anything else that may stick to them.  Both methods: Soak the liver in cold water for a while (30 minutes or so), then re...

I love liver with bacon. I haven't tried this recipe, but I plan to. 750 g liver 100 bacon 1 tsp salt 1/3 tsp pepper 1/6 tsp ginger 1/6 tsp ground cloves 60 g cooking fat 400 ml boiling cooking liquid 150 ml cream 40 g flour 200 ml cold water Clean the liver and cut into thin slices. Mix together the flour, salt and spices and roll the liver slices in it to coat. Lay a rasher of bacon on each liver slice and roll up the slices. Tie together with cotton string. Heat the cooking fat ion a pan and brown the liver slices in it. Add the milk and water and cook for 15-20 minutes. Thicken the sauce with the flour (make a paste with a little cold water to avoid clumping). Cook the sauce for a couple of minutes, then add the cream. I imagine this would be nice with mashed potatoes, redcurrant jelly and a salad.

I love liver pate, but I have never tried to make it, probably because you can get perfectly good liver pate in most supermarkets in Iceland. This sounds like a good recipe: 700 g liver 300 ml milk 2 cooked potatoes 1 tbs chopped, browned onion 3 eggs 100 g butter or 300 g fatty bacon 7 tbs flour salt and pepper dash of cardamom 1 fillet of spice-pickled herring (or about 10 anchovy fillets) Soak the liver in cold water for about 30 minutes. Remove the membranes and blood vessels. Chop coarsely and put through a grinder 4 times, with the herring/anchovies, onion, and bacon (if using). Add the potatoes for the last round of grinding. If you're using a food processor, dump everything above in at once and process into a smooth paste, using the chopping blades. Mix together the flour and spices and mix into the liver paste along with the cooled melted butter (if using). Add the eggs and mix well. Finally stir in the milk, little by little. Grease a pate mould and press the raw pate int...

I made some liver sausage with a friend of mine yesterday. This is a popular Þorri food that is available year round in Iceland. It is the season for making liver and blood sausages right now. There are many ways of preparing liver, and the following is one method of preparing a good, nutritious meal from lamb's liver. This delicacy has relatives in various other countries. The most famous is do doubt the Scottish Haggis. This is an original traditional recipe. Below the instructions you will find a tip on how to make it lighter and healthier. Pork liver can be substituted for lamb's liver, and beef suet for the mutton suet, but for genuineness, you need lamb's liver and suet. 1 kg lamb's liver 50-100 g flour approx. 450 g rye flour 750 ml milk 150 g oatmeal 30 g salt 1 kg sheep suet Sheep's stomachs/tripe (optional), large sausage skins, or cooking bags Wash and clean the liver and remove all blood vessels and membranes. Mince the liver thoroughly into a ...

It's the season when fresh offal is to be had in every self-respecting supermarket, and liver is one of the things I enjoy at this time of year. My mother used to make Lifrarbuff fairly often when I was a kid. 500 g. lamb's liver 1/2 - 1 cup flour 1 egg 3 ea. potatoes, raw 1/2 - 1 cup milk 2 medium onions 1/2 tsp baking powder to taste salt, pepper and/or other favourite spice Remove all membranes and blood vessels from the liver and peel the potatoes. Peel onions and chop coarsely. Mince together liver, potatoes and onions. Mix in flour, baking powder and spices. Add the egg. Thin the mixture with milk until it is the consistency of porridge. Drop the mixture by the tablespoonful on a hot frying pan and fry on both sides until firm. Serve with butter-fried onion rings, mashed potatoes, green peas and rhubarb jam. Fried eggs are also good with this dish.