Reykjavík Grapevine - 04.12.2009, Blaðsíða 1

Reykjavík Grapevine - 04.12.2009, Blaðsíða 1
+ COMPLETE CITY LISTINGS - INSIDE! 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 www.grapevine.is 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!

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