The cuisine of Faroe-Islands - Europe

Europe Faroe-Islands FO

The foods of Faroe-Islands

The Faroe Islands, a mountainous archipelago two hundred miles north of Scotland, has a landmass of only five hundred and forty square miles, and is sparsely populated with fifty thousand people and seventy thousand sheep.
Fermented food is maybe the most important cultural heritage.

Among the prominent ingredients are lamb, fish, shellfish, seaweed, and root vegetables, potatoes and turnips.

Thanks to a perfect combination of constant low temperatures and wind, and high concentration of salt in the air, the Faroese developed a salt-free method for preserving meat and fish: ræst.

This tradition (which translates to fermentation) involves hanging meat and fish out in the open, then in drying houses, where time and the natural elements work their magic.
Faroe-Islands - See the recipes

Appetizer recipes

Coconut shrimp with sweet chili sauce

Main recipes

Asian crab cakes Barbecued pork loin Braised leg of lamb cleopatra Brochettes of lamb Caribbean conch stew Crown roast of lamb in a parmesan-sage crust Curried lamb Eggplant and lamb cake with a garlic jus Fish and chips Fish and fungi Florentine lamb chops Fried chicken Herb roasted leg of lamb Lamb shanks braised in red wine Lamb stew Leg of baby lamb nicoise Navarin of lamb with vegetables Rack of lamb with mushroom crust Roasted lamb rib eye with sweet garlic Sweet Potato Black Bean Burritos Sweet potato burgers

Side dishes recipes

Oven baked sweet potato fries Roasted sweet potato stew with kale and freekeh Sweet potato gnocchi with sage and brown butter Sweet potato kugels

Dessert recipes

Key lime pie

Cooking in Faroe-Islands