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Contents Aataas (Grandfathers) Favorite, Oven roasted whale meat 44 Marinated Mattak 46 Preface 6 Breaded Mattak 46 Caribou 8 Mattak Salad 1 47 Game Pie 9 Mattak Salad 2 47 Caribou Daube 12 Patty Shells with Mattak 48 Roasted Leg of Caribou 14 Fish 49 Marinated Caribou 16 Oven Baked Fish 50 Low fat Caribou Paté 17 Salted Marinated Salmon 51 Caribou or Seal Liver paté 18 Salmon Patties 52 Paté of Lamb and Caribou 19 Smoked Salmon Mousse 53 Leg of Lamb with Rice and Curry 20 Salmon Mousse 54 Roll of Lamb 22 Smoked Salmon in Spinach with Cream 56 Oven roasted Arctic Hare 24 Oven Roasted Char in Tin Foil 57 Rock Ptarmigan 26 Lemon Marinated Char 58 Stuffed Ptarmigan 27 Char Roasted with Sorrel 59 Roast Ptarmigan 28 Salted Char 60 Rosa Fried Ptarmigan with Hasselbach Potatoes 29 Gravad Char 61 Guillemot 30 Cod in Cream Sauce 62 Boiled Guillemot with Curry Soup 31 Fish Patties 63 Roast Skinned Guillemot 32 Rockfish in Coconut 64 Eider Duck Breast Fillets With Grapes 34 Fish Soup 65 Guillemot Liver Paté 35 Fish Soup with Curry 66 Seal 36 Fish Soup with Shrimp 67 Seal Meatballs 37 Thick Fish Soup with Garlic 68 Pot Roasted Seal Kujak 38 Boiled Halibut with Creamed Spinach 70 Whale 39 Oven Roasted Halibut with Cream and Lemon 71 Fried Narwhale 40 Marinated Greenland Halibut Fins 72 Boiled Walrus 40 Capelin 73 Qiporaq of Minke Whale in Vinegar 41 Capelin in Tomato Sauce 74 Whale Meatloaf 42 Salted Male Capelin in Angelica Marinade 74 2 3 Roasted Capelin in Marinade 75 Ansos Crowberry Fromage 104 Marinated Female Capelin with Roe 76 Apple Crowberry Dessert 105 Salted Male Capelin Filets in Orange Marinade 77 Crowberry Garnish 106 Dried Capelin Crisps 78 Lightly Spiced Crowberry Apple Marmalade 107 Shrimp and Cauliflower Gratin 79 Crowberry Jam 108 Hardenbergs Garlic Shrimp 80 Blubber Conserved Crowberries 108 Blue mussels 81 Crowberries with Cod Liver 108 Mussels in Marinade 82 Blueberry Jam 109 Grilled Blue Mussels 83 Blueberry Fool 110 Butter Roasted Mussels 83 Cranberry Jam 111 Lump Fish Roe 84 Sugar Stirred Cranberries 112 Cleaning the roe 85 Cranberry Parfait 113 Roe on Toast 85 Bluebell Jelly 114 Lumpfish Roe with Smoked Char 86 Sorrel as a Condiment for Fish 115 Lumpfish Roe with Dressing 86 Sorrel Stew 115 Mushrooms 87 Dandelion Leaves with Bacon 116 Sautéed Mushrooms 90 Salad of Greenlandic Plants 116 Stewed Mushrooms 91 Blubber Conserved Arctic Root 117 Mushroom Side Dish for Meat Dishes 92 Herbs 118 Village Soup 93 Thickening 121 Gravies 94 Contributors 123 Greenlandic Salad 95 Pickled Turnips 96 Colophon 124 Angelica 97 Picked Angelica 98 Angelica Jam 99 Angelica Water 99 Candied Angelica 100 Angelica Cake 100 Angelica Pie 101 Berries 102 Crowberry Pie 103 4 5 Preface The idea for this cookbook started several years ago. Nina Spore contributions. At the end of the book there is a list of contributors Kreutzmann, who has made illustrations and graphical design for with a reference to their recipes. In addition I’d like to thank the this book, did as a final project at the Danish school of Design cooks and owners of the restaurant Nipisa in Nuuk, Rune Collin make an outline for a Greenlandic cookbook. At the same time I and Gitte Nestel. Their restaurant is based on using Greenland's had a wish to preserve and disseminate my mother Alma Olsen’s own ingredients which they prepare and serve in the most deli experiences using Greenlandic ingredients in cooking. She is emi cious way. They have read through the recipes and have added nent in a kitchen and known for serving the most delicious food to some tips, amongst other things the part about different thickening her guests. Much of her knowledge about preparation of agents. Greenlandic food she got from her mother Sara Rosing who, as a minister's wife, had a representative role for travelers, and there It is my hope that this collection of many people’s experiences with fore developed her own kitchen style with the limited ingredients our products will inspire others to use and experiment with the available at that time. I picture her as a Babette* conjuring up the things nature in Greenland offers. most delicious dishes for her guests who reportedly always had a culinary experience. Much of her knowledge was fortunately passed on to her children and grandchildren. In Greenland we have fresh food of the highest quality available to us and we should make full use of it. Because we can buy almost Tupaarnaq Rosing Olsen anything today we tend to forget that we have so many opportuni ties with our own animals, birds, fish and plants. Supplemented with amongst other things imported vegetables we can use the country’s own products to make delicious food. The food in Greenland is very seasonal: lumpfish in the early spring, capelin as the summer progresses, different birds all year round (except summer when they breed) caribou and musk oxen in the fall, seal and whale all year round… so the trick is to be vigilant and collect for the rest of the year while there is time. This book contains both my mothers and other peoples reci pies. I have talked to people whom I knew to be knowledgeable and experimenting cooks and I’d like to thank them all for their *Babette from Babettes Feast by Isak Dinesen (Karen Blixen), made into a movie by Gabriel Axel in 1987. 6 7 Caribou Game Pie Caribou meat is lean with a delicate game flavor. It can be pre pared in a lot of ways. When hunting season starts in the early fall nothing beats a soup based on ribs with shortgrain rice, onions, potatoes and perhaps carrots. Or you can fry a steak, make a roast, a potroast, make stew, soup with different vegetables, minced steak, marinated meat, pate, liver pate etc. If the caribou has a lot of fat we cut it off and use it in coffee at special occasions. Here are some examples of how to prepare caribou. In most cases the re cipes are also suited for musk oxen or lamb.. 4 servings 5 frozen sheets of Phyllo dough or puff pastry Filling ¾ pound (350 g) meat (caribou, musk ox, or lamb) in cubes 1 onion 23 sliced carrots 1 green pepper sliced 4 tablespoons (50 g) butter 1 cup (2,5 dl) broth ½1 cup (12 dl) cream Tupaarnat – Scottish Thyme (or regular thyme) Salt and pepper Egg for brushing 8 9 Melt the butter golden. Brown the meat and the onion in Thaw out the phyllo dough and make a pie crust from it (follow it. Add carrots and pepper and let it instructions on package). Add the cold meat mixture to the pie fry. Add the broth and the and use more phyllo as a cover. Cut some lines in the top to let cream, spice with thyme salt excess air out. Make decorations from the remainder of the dough and pepper and let the and glue it on with eggs. Brush the pie with egg and bake it 45 meat simmer for an hour minutes at 400 degrees (200 C). Serve warm. until the meat is tender. Thicken the gravy a bit with a flour paste. Let the meat cool. Tip: The pie is very suitable for leftover meat from the day before. It can also be meat from birds or something else 10 11 Caribou Daube Daube is a classic French meat dish made with different ingre Split the meat into separate muscles and cut them into large pieces dients, but most often with a base of beef shank. Common to all of about 3 inches (8 cm). Put the meat in a bowl and add a splash daube recipes is that it simmers just around the boiling point for at of brandy and a bit of olive oil. Set the bowl in a cool place for a least 5 hours. few hours. Since the amounts can vary widely they are not specified. Only, Mix vegetables and herbs in another bowl. Except for the garlic, do not go overboard with the strongertasting ingredients such as the vegetables should be in large chunks. celery green pepper, tomatoes and spices. The recipe can be pre Quarter the onions and cut carrots and celery into large chunks. pared with what happens to be available in the fridge. Wash the mushrooms if they are fresh but leave them whole. Crush the herbs with salt in a mortar. Go easy on the salt at first, it is easy to add more salt later. Mix the resulting herbal salt and the whole pepper corns with the vegetables in a bowl. Shank meat with no bones or a whole deboned shoulder Use a big cast iron pot or clay that can stand being put in the oven Sliced bacon with the lid on. Line the pot with bacon and put in a few bay Onion l eaves. Now place a layer of meat, then a layer of vegetables, more Carrots meat, more vegetables etc. Top off the whole thing off with another Celery layer of bacon. Add water and/or red wine until everything is just Green pepper covered. Whole mushrooms fresh or canned Peeled tomatoes, either fresh or canned. Put the pot in the oven at 320 degrees (160 C). When it starts Clove of garlic bubbling take it out and press the meat pieces down into the Olive oil liquid. Turn the oven down to the minimum if gas or 250 (120130 A bit of brandy C) if electric.

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