Beinlausir Fuglar

Beinlausir Fuglar Recipe from Iceland - Lamb, Butter, Bacon, and Flour

Region / culture: Iceland | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Beinlausir Fuglar, translating to "Boneless Birds," is a traditional Icelandic dish that offers a unique and hearty experience. This recipe, which intriguingly uses horse meat, is a testament to Iceland's culinary ingenuity and its ability to create flavorful dishes from available resources. The dish is known for its rich taste, tender meat, and the comforting warmth it brings, making it a favorite during the colder months.

History

The origins of Beinlausir Fuglar trace back to times when food preservation and resourcefulness were crucial for survival in Iceland's harsh climate. Horse meat, being readily available and nutritious, was a logical choice for many traditional Icelandic dishes. Beinlausir Fuglar, with its method of rolling meat with bacon and cooking it to perfection, showcases the Icelandic knack for creating delicious meals with what is on hand. Over time, this dish has evolved but remains a cherished part of Icelandic cuisine.

Ingredients

1.5 kg of lamb, beef, or horse meat
50 g of butter or margarine
to taste salt and pepper
500 ml of water
100 g of bacon
30 g of flour

How to prepare

Traditional preparation

Cut the meat into thin slices and roll each slice in a mixture of salt and pepper.
Place a slice of bacon on each slice of meat, roll up, and tie with twine.
Brown the meat in a hot pan. Add water and cook until fully cooked. Use flour to thicken the sauce.
Serve with potatoes, rhubarb jam, and green peas.

Easy method (recommended)

Cut the meat into bite-sized pieces and brown them in a frying pan. Transfer to a pot, add water, and bring to a boil. Then, reduce the heat and simmer.
Cut the bacon into pieces, lightly fry them, and add to the meat.
Halve a large onion and thinly slice the halves. Fry the slices until transparent and add them to the meat. Simmer until the meat is cooked.
Season the dish with salt, pepper, and Season-All (optional). Always add a touch of garlic as well. You can thicken the cooking liquid with flour to make a sauce or serve it as is.
Serve with boiled or caramelized potatoes and a fresh salad.

Variations

For a lighter version, turkey bacon can be used instead of traditional bacon, and olive oil can replace margarine. Adding root vegetables like carrots and parsnips to the pot can also enhance the dish's flavor and nutritional profile.

Cooking Tips & Tricks

To ensure the best flavor and texture, it's essential to brown the meat well before adding water. This process, known as Maillard reaction, enhances the dish's taste. Additionally, tying the meat rolls with twine helps them retain their shape and ensures even cooking. For those opting for the easy method, cutting the meat into uniform pieces promotes consistent cooking.

Serving Suggestions

Beinlausir Fuglar is traditionally served with boiled or caramelized potatoes, rhubarb jam, and green peas. These sides complement the rich flavors of the meat and add a variety of textures to the meal.

Cooking Techniques

The traditional method involves rolling the meat with bacon and browning it before slow cooking, while the easy method simplifies the process by cutting the meat into pieces and simmering it with the rest of the ingredients. Both techniques result in a flavorful and tender dish.

Ingredient Substitutions

For those who prefer not to use horse meat, beef or lamb can be excellent substitutes, offering a similar texture and flavor profile. Additionally, butter can be used in place of margarine for a richer taste.

Make Ahead Tips

Beinlausir Fuglar can be prepared in advance and refrigerated for up to two days before serving. The flavors often deepen over time, making it even more delicious when reheated.

Presentation Ideas

Serve Beinlausir Fuglar on a platter, garnished with fresh herbs like parsley or thyme, to enhance its visual appeal. A side of brightly colored vegetables can also add to the presentation.

Pairing Recommendations

A robust red wine, such as a Cabernet Sauvignon or a Syrah, pairs well with the rich flavors of Beinlausir Fuglar. For a non-alcoholic option, a tart cranberry juice can complement the dish's savory notes.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently simmer on the stove or warm in the oven until heated through, adding a little water if necessary to prevent drying out.

Nutrition Information

Calories per serving

A serving of Beinlausir Fuglar contains approximately 400-500 calories, depending on the exact proportions of ingredients used and the side dishes served with it. This makes it a hearty meal option that provides ample energy.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary source being the flour used to thicken the sauce and any side dishes served with it, such as potatoes. A serving of Beinlausir Fuglar itself contains minimal carbohydrates, making it suitable for low-carb diets.

Fats

Beinlausir Fuglar is moderately high in fats, primarily from the bacon and margarine used in cooking. These fats contribute to the dish's rich flavor and satisfying mouthfeel. Opting for leaner cuts of bacon or reducing the margarine can lower the fat content if desired.

Proteins

Horse meat is an excellent source of high-quality protein, making Beinlausir Fuglar a protein-rich dish. This protein supports muscle growth and repair, making it a great option for those looking to maintain or increase muscle mass.

Vitamins and minerals

Horse meat is also rich in essential vitamins and minerals, including iron, B vitamins, phosphorus, and zinc, contributing to overall health and well-being. The accompanying vegetables, such as onions and peas, add additional nutrients, making this dish a nutritious choice.

Alergens

The primary allergens in this dish include gluten (from flour) and potential allergens in margarine (for those sensitive to dairy or soy). It's important to check the labels of the ingredients used to ensure they meet any dietary restrictions.

Summary

Beinlausir Fuglar is a nutritious and hearty dish, offering a good balance of proteins and fats, with minimal carbohydrates. It's rich in essential vitamins and minerals, making it a wholesome choice for a meal.

Summary

Beinlausir Fuglar is a traditional Icelandic dish that offers a rich and hearty meal option. With its high protein content and essential nutrients, it's not only delicious but also nutritious. This recipe provides a glimpse into Icelandic culinary traditions and showcases the versatility of horse meat. Whether prepared using the traditional method or the simplified version, Beinlausir Fuglar is sure to be a comforting and satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Beinlausir Fuglar. It was many years ago, when I was just a young girl learning the ropes of cooking from my own grandmother. She was a master in the kitchen, and I idolized her ability to create delicious meals from scratch.

One day, as I was flipping through an old cookbook that belonged to my grandmother, I stumbled upon a recipe that caught my eye. It was for Beinlausir Fuglar, a traditional Icelandic dish that translates to "boneless birds." Intrigued by the name and the description of the dish, I decided to give it a try.

I asked my grandmother about the recipe, and she told me that it was passed down to her from her own mother, who learned it from a dear friend who had spent time in Iceland. The recipe had been tweaked and perfected over the years, and my grandmother had made it her own by adding her own special touch.

I set out to gather all the ingredients I would need to make Beinlausir Fuglar. The recipe called for chicken breasts, bacon, breadcrumbs, and a variety of herbs and spices. I meticulously followed each step, carefully wrapping the chicken breasts in bacon and coating them in the breadcrumb mixture.

As the dish baked in the oven, the scent of savory bacon and herbs filled the kitchen, making my mouth water in anticipation. When the timer finally went off, I couldn't wait to see how my creation had turned out.

I opened the oven door and was greeted by the sight of golden-brown chicken breasts, perfectly cooked and oozing with flavor. I plated the dish and took a bite, savoring the tender meat and crispy bacon. The combination of herbs and spices created a symphony of flavors that danced on my taste buds.

I couldn't wait to share my creation with my family. As they took their first bites of Beinlausir Fuglar, their faces lit up with delight. They marveled at the unique combination of flavors and praised me for my culinary skills.

From that day on, Beinlausir Fuglar became a staple in our household. I would make it for special occasions and family gatherings, always receiving rave reviews from my loved ones. The recipe became a part of our family tradition, passed down from generation to generation.

As the years passed, I continued to hone my skills in the kitchen, experimenting with new recipes and techniques. But Beinlausir Fuglar always held a special place in my heart, reminding me of the joy and satisfaction that comes from creating a delicious meal from scratch.

To this day, whenever I make Beinlausir Fuglar, I think back to that moment of discovery and the sense of anticipation I felt as a young girl. The recipe may have come from a faraway land, but it has become a part of my culinary legacy, a symbol of the love and passion I pour into every dish I create. And for that, I am forever grateful.