[ad_1]
Guests, Elna and Edith Ana sit in the back. In the front are Brynja, Sigurjón Elís and Freyja. Photo submitted
This week’s chefs are Gestur Sigurjónsson, a teacher from Árskóla, and Erna Nielsen, a bookkeeper from RH reikto. Gestur and Erna live in Skagfirðingabraut with four of their six children: Krista Sól (21), Sigurjón Elís (10), Brynja (7) and Freyja (7) and the dog Kappa (2).
Elías Hrafn (26) lives in the United States and Eydís Anna (19) lives in Sauðárkrók. Gestur was born and raised in Sauðárkrók and Erna is from Eskifirður but has lived in Skagafjörður for 20 years. They both know their way around a kitchen very well but when there is a lot to do they share the responsibilities. Usually Erna is in charge of the desserts and Gestur is in charge of the cooking.
main course
Plush Pig
400 g coarse grains
Spice Blend:
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. garlic powder
½ teaspoon salt
½ tsp. rosemary
½ teaspoon thyme
method: The pork tenderloin is cut lengthwise, but not cut into pieces at all. It is placed on a board and then turned over and separated. Then, it is best to find a small pan, cover the tenderloin with plastic wrap and tap it lightly with the pan to make it a little flatter. Sprinkle the spice mixture on both sides of the tenderloin and rub the spices slightly into the meat.
filling:
2 shallots, chopped
4 garlic cloves, minced
1 small piece of ginger, approx. 1 cm, chopped
20 g sun-dried tomatoes, chopped
3-4 slices bacon, curled
Fresh thyme, chopped to fit a teaspoon
Fresh sage, chopped to fit a teaspoon
5 mushrooms, thinly sliced but not chopped
1/2 bunch spinach
100 g cheese
100 g walnuts, chopped.
method: Brown the bacon and set aside. Soften the onion slightly in the pan, then add the ginger and garlic for a few seconds, then add the tomatoes and mushrooms. When the mushrooms are slightly softened, add the spinach, thyme and sage. Move the pan so the spinach shrinks. A pinch of salt and pepper. Put the filling in a bowl, add the mozzarella, walnuts and bacon and stir together. Place the filling in the middle of the buns and tie them together with butcher’s twine. Brown the puff pastry in a pan and bake in a hot oven at 180°C for 10-15 minutes. After removing the meat from the oven, let it rest for ten minutes.
For the Tzatziki Sauce:
Best done a day ahead.
1 cucumber
400-500 g Greek yogurt.
2–4 pcs. garlic cloves, depending on how much garlic people like (we usually use four cloves)
Chili pepper – knife spice
Juice of half or whole lemon
Chopped mint leaves, not too many, you can also use dill or even parsley.
method: Peel the cucumber and grate it with a grater and put it in a bowl. Make sure to use the coarsest part of the grater and never put the cucumber in a food processor. We want to get rid of all the liquid in the cucumber, so it’s best to add a little salt and move it with a fork and then leave it for ten minutes. Then drain a lot of water from it. Then put it in a tea towel or good quality paper and squeeze out the remaining juice from the cucumber. Then mix the cucumber with yogurt, garlic, chili, lemon juice and parsley. Salt and pepper and taste the sauce. If anything is missing, add it. Cover the sauce and store it in the refrigerator overnight. This sauce is our favorite and we use it on many occasions. There is nothing better than grilling lamb and serving it with tzatziki sauce.
Side dishes: Fresh salad and diced sweet potatoes.
dessert
Oreo Cake
3 packages Oreo cookies, crushed in a food processor
115 g butter
800 g cream cheese
200g sugar
1. Sour cream
1 tsp. vanilla drops
4 eggs
200 g boiling chocolate
method: Melt half of the butter and mix with 2/3 of the crumbs. Place in the bottom of a baking dish and press down. Mix together the cream cheese and sugar, then add the sour cream and vanilla extract. Add the eggs, one at a time, until well combined. Add the remaining Oreo crumbs to the cream cheese mixture. Then pour this over the bottom. Bake for approx. Bake at 165°C for 45 minutes, then cool for about 20 minutes. Melt together the chocolate and the remaining butter and pour over the cake. Refrigerate the cake for at least four hours.
Good luck!
Gerst and Erna challenged their friends Gudbrand Egi Asbjörnsson and Gudruna Brynleifsdottir.
[ad_2]
Source link
