Pinnekjøtt with Birch Tamale and Chili Oil

Yield: 8 servings, as a small plate

Ingredients

Paprika-Chili Oil:

• 1 cup (240 ml) olive oil
• 2 tablespoons (30 ml) paprika
• 1 tablespoon (15 ml) chili powder
• 1 tablespoon (15 ml) salt
• 1 teaspoon (5 ml) ground cumin
• ½ teaspoon (2.5 ml) ground coriander

Birch Steamed Root Veggie Tamale:

• ½ savoy cabbage, cut in quarters
• 2 medium-sized white flesh potatoes
• 3 large carrots
• Salt and pepper
• ½ teaspoon (2.5 ml) ground cumin
• ½ teaspoon (2.5 ml) ground cardamom
• 1 cup (240 ml) masa harina, yellow
• 1 ½ cups (350 ml) water
• 2 egg yolks
• 1 lemon, juice and zest
• ½ cup (120 ml) parsley, finely chopped
• Birchbark, thin and cleaned

Pinnekjøtt with Lime and Dill:

• 8 lamb ribs, cut between the bone
• 2 cups (470 ml) Akjavit (white spirit)
• Water, for steaming
• Salt and pepper
• ¼ cup (60 ml) olive oil
• 2 limes, juice
• 1 cup (240 ml) dill fronds
• Birch branches, to cover the bottom of a cast-iron pan

Method:

For the Paprika-Chili Oil:

Combine the olive oil, paprika, chili powder, salt, cumin and coriander in a blender and blend 1 minute, until well combined.

Let infuse for 1 hour. Transfer to an eye dropper for serving.

For the Birch Steamed Root Veggie Tamale:

Blanch the potatoes, carrots, and cabbage separately until soft but still solid. When ready, transfer each into ice water to stop the cooking, drain, then chill for 1 hour.

Trim the vegetables (remove the carrot ends, potato peel, cabbage rib) and finely dice into perfect small cubes (brunoise).

Combine the masa harina and water and mix thoroughly, let sit for 15 minutes until fully hydrated.

Mix in the salt, pepper, cardamom, and cumin.

Finish the tamale filling by carefully folding the egg yolks, lemon, parsley, cabbage, carrots, and potatoes into the masa mixture. When combined, transfer to a piping bag with no tip.

After washing, make sure the birch bark is thick enough hold a shape, but thin enough to be pliable. Cut four 6 x 4 inch (15 x 10 cm) rectangles and eight 1 ½ x 5 inch (3.75 X 12.5 cm) strips.

Roll the larger rectangle pieces into cylinders with a 2 inch (5 cm) diameter and secure with butcher twine.

For each of the cylinders, fold one of the smaller strips into a ‘U’ shape and tuck it all the way into the tube, enclosing one end and forming a cup. Feed one end of a second strip inside the cup, leaving the longer part unrolled outside of the cup. After filling, this strip will be tucked around the filling to enclose the tamale.

Spray the inside of the ‘cup’ with non-stick cooking spray or brush with oil.

Use the piping bag to tightly fill the birch cylinder with the masa mixture until it reaches both ends.

Fold last flap of birch over the filling and tuck it neatly into the other side of the cylinder, closing off the second end. The filling should be completely enclosed in the birch bark on all sides.

Transfer the tamales to a prepared steamer, cover and steam for 45 minutes, then remove from heat and let sit for 5 minutes.

When cool enough to handle, cut the butcher twine, and open. Transfer the cooked tamale to a cutting board, trim off the rough ends and cut the middle section into neat halves. Keep warm for serving.

For the Pinnekjott with Lime and Dill:

Preheat oven to 400 F (205 C).

Toss the lamb ribs with olive oil, salt and pepper and transfer to a lined baking sheet. Roast for 20 minutes, turning once, until slightly brown and crispy.

Remove and let rest for 15 minutes.

Place birch branches in bottom in cast iron pan to form a layer of 2 inches (5 cm).

Place lamb ribs over top of the birch branches, pour Akjavit in the bottom, and top with water until it almost touches the lamb.

Place over medium heat, and bring to a gentle simmer, cover and cook for 1 hour. Check every 10 minutes, adding additional water as needed.

To Serve:

Transfer the cooked ribs to a tray, squeeze on the lime juice. Lay dill fronds on a separate plate.

Dip one side of each moistened rib onto the dill fronds to cover one side as a garnish.

Lay 1 piece of tamale in center of a large round white plate.

Lean 1 rib on the tamale, making sure the dill side is facing up.

Finish the plate with drops off the Paprika-Chili Oil.

Alternate plating:

Dip dill fronds in Paprika-Chili Oil and paint the plate in an interesting pattern, leave the oil-saturated dill frond on plate.

Place the tamale slice next to the frond. Lean rib over the dill against the tamale slice.