Reykjavík Grapevine - 04.12.2009, Blaðsíða 1

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THE ESSENTIAL GUIDE TO LIFE, TRAVEL & ENTERTAINMENT IN ICELANDYOUR FREE COPY
Issue 18 – December 4 - January 7 – 2010
Christmas is upon us. While a lot of things are pretty wrong in the world right now,
we feel the only sensible thing to do is indulge in some good old-fashioned Holiday indulgence.
Eat, Drink & Be Merry
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SPECIAL SPECTACULAR www.grapevine.is
The merry Christmas men that are
plastered all over the Grapevine
this issue just happen to be some
of the city’s top restaurateurs.
Chef Úlfar Eysteinsson runs Þrír
Frakkar, Reykjavík’s best loved
fish restaurant (Baldursgata 14)
and Tómas Tómasson operates
the Iceland’s all-time favourite
hamburger dive, Hamborgarabúlla
Tómasar (various locations).
Why do we love having them
pose for photos and then putting
those photos on our covers?
Because they are very awesome
people, and their food has given us
a lot of pleasure, for instance. But
also because they sport these cool,
long beards. Why did they grow
these beards?
Úlfar: I was being interviewed on
the radio last May, and I happened
to sport a beard. The journalist
asked me why I was so hairy, and
I replied that I was protesting
the Central Bank’s way-too-high
interest rates, that I would not shave
until it was down to a one-figure
number...
Tómas: I heard Úlfar on the radio,
talking about whale meat as usual,
and he started talking about
his protest. I decided this was
something I wanted to get behind,
so I called him up immediately
afterwards – my friend of 40 years –
and told him I would join him in his
protest. I’ve been growing a beard
since the end of May now, and Úlfar
since the beginning of May. They’re
pretty hefty beards by now.
Did you envision having to grow
your beards this long? Do you
expect to cut them anytime
soon?
Úlfar: I didn’t suspect it would take
this time, but we’ve still had some
progress. A year ago, the interest
rates were at 18%, they’re down to
11% now. Once they go down by
1.5%, the beards are gone!
Tómas: They’ll announce the new
interest rates on December 10th.
I am not convinced they will go
below 10% then, but I imagine it will
happen next year. I hope they do.
We hear you’re planning to do
some fun Christmas stuff with
those beards...
Úlfar: Yes, we acquired 1.000 decks
of playing cards from Icelandair, and
a mysterious benefactor sponsored
1.000 candles from Sólheimar. We
are in the clouds about this. We’re
in the process of gift-wrapping the
mall and are planning to dress up in
Santa gear and deliver those goods
to children at the local children’s
hospital and kindergartens around
town, spreading some Christmas
spirit.
Issue 18
Xmas 09
Tómas’ grill-charred leg of lamb (serves many)
You’ll need: a filleted leg of lamb (femur intact), BBQ sauce of choice (“Any brand,
almost all BBQ sauce is good”), spices.
“Marinade the leg of lamb in the BBQ sauce for 24 hours, preferably at room
temperature. Salt and pepper according to taste, then throw it on your barbecue for 45
minutes to an hour – the more burnt, the better. You’ll have to keep turning it from the
start – eventually it will start to burn, as I said, but that’s good. Let it burn! The charred
flesh is really good. Keep your BBQ sauce of choice on hand throughout the process, so
you can douse the leg in it each time you turn.
Serve with mushroom cream sauce and potatoes. For the potatoes, you should boil
them first and cool them down, then cut them into 4-5 pieces each (without peeling
them!) and fry them in olive oil, salt, pepper and parsley.”
Photo by Baldur Kristjáns
Úlfar’s Halibut w/Langoustine (serves two)
You’ll need: flour, spices, two halibut fillets (around 200 grams each), two large
langoustine (split at the middle), cream, white wine and some Icelandic butter.
“Coat the halibut in flour and then fry it in hot butter on one side for around two and
a half minutes. Then you flip the fish and place the langoustine split-down in the butter.
Spice with BBQ seasoning and add garlic and salt according to taste.
Splash some white wine over the pan before adding the cream (250+ mls.). The
cream will come to a boil, making the gravy nice and thick. If it’s too thick, add some
more white wine. Serve with boiled potatoes and salad, if you will, squeeze a slice of
lemon over your plate according to taste.“
Look inside for your free copy of
Grapevine's Xmas
Special Spectacular!

Featuring comprehensive
information on everything to
do with the Icelandic Holiday
season, complete Holiday
opening hours and a great
article on knitting your
own Xmas presents!