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hangikj÷t Recipe

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This recipe for hangikj÷t, by , is from The Bjornson Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
ken chapman

Category:
Category:

Ingredients:  
Ingredients:  
2-2.5 kg roll of smoked lamb or smoked thigh of lamb (hangikj÷t or hangilŠri)
1 l apple cider or apple juice
2 tbsp. apple syrup

Directions:
Directions:
Put the smoked meat, cider and syrup in a large saucepan and fill it with water until the meat is submerged. You can also use just water (the cider does not change the taste of the meat but the broth will be absolutely delicious this way). Bring to a boil and let simmer on low heat for 40 min.

Take the pan off the stove and let it stand for 20 min. Now the meat is ready to serve hot or cold with caramelised or regular potatoes, red cabbage, white sauce and green peas and, if possible, leaf bread (laufabrau­). The best drinks to serve with hangikj÷t are Christmas ale or a blend of malt extract and orange soda (available in all Icelandic grocery stores) or, if neither is attainable, a good beer.

Leftovers can be served cold and thinly sliced with bread or you can use the apple cider broth and make a delicious soup. Use 1 l of the broth and heat in a saucepan along with 1 chopped fennel and boil for 5 min. Add 1 chopped apple and 200 g of the smoked meat, diced, into the saucepan along with 2 tablespoons of chopped coriander. Serve with sliced baguette.

 

 

 

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