Saturday Sanddancer Scene #10
Får i kål
Lamb and cabbage to be more precise. These pictures are of a typical Finnish dish and are the ones chosen from the submissions of members of Curly’s Corner Shop Message Board, the busiest little forum in South Shields, with over 180,000 posts!
The pictures today are by ex-pat Geordie Kevin Wood who is now domiciled in Finland, but he’d love to pop over and visit South Shields again soon. The dish is made from the smaller cuts of meat that are left over after the butchers have removed the more popular cuts and joints from the lamb, and cabbage, which is in plentiful supply. Kevin tells me that although in the past it was regarded as a poor man’s meal he thinks it is fit for a King!
The roughly chopped cabbage and the cuts of lamb are layered alternatively in a large pan along with crushed black peppercorns, and when the pan is almost full it is quarter filled with water and brought to the boil. When the water is boiling a large knob of butter should be added before covering and simmering for around three hours until the meat is tender enough to fall off the bone. The dish is normally served with potatoes and carrots.
I’m sure a few South Shields folks are just itching to give it a try Kevin.