Best Norwegian Labscouse Recipes

NORWEGIAN BEEF STEW (LAPSKAUS)

Steps:

• Dice the beef, cover with water, and simmer for one hour.
• Separately, wash and peel the vegetables and potatoes, and cut them into bite-size cubes.
• Bring the beef broth to a boil. Add the carrots and the rutabaga, and cook for 15 minutes.
• Then add potatoes, and cook another 15 minutes.
• Add the meat and onion, and season to taster with salt and pepper.
• Continue to cook until the stew thickens and the meat, vegetables and potatoes ae all tender (but not mushy).
• Stir occasionally while cooking, being careful not to let them burn.

NORWEGIAN LABSCOUSE

Steps:

• Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
• Figure 20 minutes per pound for cooking.
• Cook at a low boil, high boil will produce a tough roast.
• Boil beef with salt and pepper until half way through cooking time.
• Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
• Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
• Be careful not to over cook potatoes.
• Drain well over a large bowl to reserve juices (pot liquor).
• In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
• If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
• **TIP** For breakfast; fry up some like hash and have with eggs.
• Its great!

PAN-FRIED COD SERVED WITH BRAISED POTATOES AND PEAS

Steps:

• In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
• Crack the eggs into a bowl and beat lightly together.
• In a separate bowl, add the flour and season well with salt and pepper.
• Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
• Cover and refrigerate the fish for up to 2 hours before cooking.
• To make the braised potatoes with peas, steam the potatoes over a pan of boiling, salted water, covered with a lid, for about 20 minutes until they are tender.
• In a saucepan heat the olive oil with 1 tbsp of butter over a medium heat and fry the onion until soft for about 10 minutes.
• Add the peas and toss well.
• Add the chicken stock, bring to the boil and simmer for 5 minutes.
• Add the potatoes and cook for another 2 minutes.
• Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
• To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
• Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
• To serve, pour the braised potatoes and peas in a shallow bowl and sprinkle chopped mint leaves on top and serve the fish on the side.

LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS

Steps:

• Brown meat and cook onions in the butter, stirring occasionally.
• Add stock, beer, bay leaves, salt and pepper.
• Cover and simmer for 20 minutes.
• Add potatoes and continue to simmer for 2 hours.
• Mash any remaining pieces of potato, so that you have a thick'gravy' with just a few pieces of potato.
• Serve in bowl with 1 tablespoon butter on top.
• Sprinkle with onion tops.

LOUBSCOUTCH (NORWEGIAN HASH)

Steps:

• Boil potatoes, carrots and onion in water- until the potatoes split.
• Pour off about 2/3 of the liquid into a bowl (if needed for later).
• Add corned beef to pot.
• With mixer, mix everything to the consistency of mashed potatoes.
• (if too dry.. add more liquid) Season with salt and pepper.
• (I also like ketchup).