CLASS
Reykjavík_Grapevine_issue_16_2015_master_WEB_ALL
Reykjavík_Grapevine_issue_16_2015_master_WEB_ALL
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
FOOD<br />
FOR YOUR MIND BODY AND SOUL<br />
21<br />
Amazing<br />
7 course menu<br />
A unique Icelandic Feast<br />
Starts with a shot of the Icelandic<br />
national spirit “Brennivín“<br />
Puffin<br />
Smoked puffin with blueberries,<br />
croutons, goat cheese, beetroot<br />
Minke whale<br />
Date purée, wakame and teriaky<br />
Arctic charr<br />
“Torched“ arctic charr with parsnip<br />
purée, fennel, dill mayo<br />
Lobster<br />
Lobster cigar with chorizo, dates, chili jam<br />
Kjötsúpa: Traditional<br />
Icelandic Meat Soup<br />
Preparation time: 15 minutes<br />
Cooking time: 90 minutes<br />
This is traditional Icelandic Meat Soup,<br />
made with lamb and vegetables—a lifesaver<br />
when food was scarce and energy<br />
was needed to battle the elements.<br />
Conventionally made with potatoes,<br />
rutabagas and carrots, kjötsúpa can<br />
also contain leeks, onions, and dried<br />
herbs. And whatever else you feel like<br />
putting in there. Remember: there’s<br />
no Soup Police (although there maybe<br />
should be).<br />
Here is our quick and simple twist<br />
on this classic—swapping the dry herbs<br />
for some fresh ones and adding fresh<br />
leek and cabbage in place of oatmeal or<br />
rice, the traditional thickening agents.<br />
3. Peel and chop the rutabagas and potatoes<br />
and toss them in the pot.<br />
4. Chop the carrots and add them to<br />
the pot.<br />
Our kitchen is open<br />
17.00–23.00 sun.–thu.<br />
17.00–24.00 fri.–sat.<br />
Reindeer<br />
Reindeer slider with blue cheese, portobello,<br />
steamed bun<br />
Free range icelandic lamb<br />
Lamb with coriander, pickled red cabbage,<br />
fennel, butternut squash purée, chimichurri<br />
And to end on a high note ...<br />
Icelandic Skyr<br />
Skyr panna cotta with raspberry sorbet, white<br />
chocolate crumble, passion foam, dulche de leche<br />
7.590 kr.<br />
Sushi Samba<br />
Þingholtsstræti 5 • 101 Reykjavík<br />
Tel 568 6600 • sushisamba.is<br />
Ingredients:<br />
1 Large Yellow Onion<br />
1 Green Cabbage<br />
3 Large Potatoes<br />
6 Large Carrots<br />
2 Large Rutabagas<br />
1 Large Leek<br />
2 Lamb Shanks (You can use shoulder<br />
if you are making your own stock)<br />
2 Handfuls of fresh herbs (We use<br />
rosemary and thyme, but you can<br />
use dry herbs to really rough it like<br />
it was done traditionally)<br />
1 Tablespoon of butter and enough<br />
lamb bouillon to handle three litres<br />
of water.<br />
5. Finally chop the cabbage and add it<br />
to the pot.<br />
6. Mix in the bouillon. Chop your<br />
fresh herbs and add them to the pot.<br />
Let it simmer for about an hour.<br />
Directions:<br />
1. In a large pot, sear the bottom of the<br />
lamb shanks. Chop the large yellow<br />
onion, add butter to the pot, and<br />
toss in the chopped onion. Cook until<br />
the onion is soft and just starting<br />
to brown.<br />
7. Use a large fork to shred the lamb<br />
off the bone into the soup. Serve<br />
with a garnish of fresh herbs and<br />
sour milk (lactic acid is a traditional<br />
flavouring in Iceland).<br />
2. Dice the leek. Add 3 litres of water<br />
to the pot and toss in the leeks.<br />
Remember to share this recipe with<br />
your friends and loved ones.<br />
Also, send us your recipes. Let's get<br />
through this winter together.<br />
One Soup Tuesday at a time.