Recipes Smalahove
Ingredients
·
2 smalahove (sheep’s
head)
How to cook smalahove (sheep’s
head)
1.
Smalahove can either
draw in water or steamed
on the grill or sticks such as lamb ribs.
2.
Should it be done in
the traditional way, the steaming or pulling last for 4-5 hours, but recent
patterns suggest that 2 - 2 1/2 hours is enough to get a good result. It is
important not to use too high heat. High temperatures kill many flavors.
3.
Smalahove is
served usually with boiled potatoes, force
the draw and drain
turnip. But it can also be served with green peas and bacon fat.
The traditional sausages from the Voss
also have a natural place in smalahove meal.
How to eat smalahove:
1.
The usual procedure is to start at
the ear. There are a lot of fat,
and then applies it to get it out while it's hot.
The same applies to the eye.
2.
You start at the front of the head
and cut his teeth in the back between the upper
and lower jaw. So break the jaw out and you
can easily reach the
eye
3.
The eye slit and gently
scrapes out the apple. What then is left, the eye muscle, expects many of the
best on the whole sheep. But it must be eaten while it is hot. Another delicacy
for many is the tongue.
4.
So you eat the head and down
around the jaw will
find the meat is at least fat
Links:
Downloaded
05.03.12
Made by Kevin M. and Steffen T.
05.03.12
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