As the chill settles in and daylight dwindles, many of us find comfort in the kitchen, seeking out ways to brighten the season. There’s nothing quite like the aroma of a beautifully roasted dish wafting through your home.
The pressing question then arises: What’s the secret to the perfect roasted rift?
The Ultimate Recipe?
Back in 1990, one of the most beloved television shows in the region was “Food and Cooking.” The charismatic Jógvan Asbjørn Skaale helmed this culinary gem.
This past October 16th, the program took a delectable turn as Bjørg Nolsøe Lassen from Klaksvík, who hails from Vágur, shared her prized recipe for roasted rifts. Many consider this to be the definitive method for preparing this dish.
Rift with Herbes de Provence
At a time when Faroese cuisine largely revolved around simple seasons of salt and pepper, Bjørg dared to introduce flavor with flair. Utilizing both the microwave and conventional oven, she prepared her roasted rifts in a microwave-safe roasting bag, paired with apples and root vegetables.
Her secret? She enhanced the dish with garlic powder and the fragrant Herbes de Provence, followed by a generous splash of water, red wine, and a Maggi cube. Interestingly, Bjørg also incorporated whale meat alongside the rifts, adding a unique twist.
“I’m not sure how this works,” Jógvan mused during the show. “But the rifts are remarkably tender. Is it the microwave?”
“Not quite,” Bjørg replied. “The microwave helps to soften the rifts, apples, and roots, enriching the flavors. But it’s the conventional oven that gives the rifts that beautiful roasted finish.”
Catch “Food and Cooking” on KVF Sjón
You can watch Bjørg Nolsøe Lassen in action preparing her roasted rifts on KVF Sjón. All episodes of “Food and Cooking” are available there for those who wish to dive deeper into the culinary adventure.
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The Recipe
1 roast rift
Apples
Roots
Salt
Spices:
Garlic powder
Herbes de Provence
Meat seasoning or barbecue spice
Liquid:
3 dl of water
1 dl of red wine
1 cube of Maggi
Start by microwaving for 15 minutes, then transfer to a preheated oven at 200 degrees Celsius for another 15 minutes. If you don’t have a microwave, Bjørg recommends letting the roasting bag sit in the regular oven for about an hour at the same temperature for optimal results.
