Simon Rimmer presents the cookery show that makes meal times tasty and fun again for even the busiest families.
Runtime: 60 minutes
Eat the Week with Iceland - Icelandic cuisine - Netflix
Icelandic cuisine, the cuisine of Iceland, has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to Iceland being surrounded by ocean. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð, and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with rúgbrauð (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit). The flavors of this traditional country food originates in its preservation methods; pickling in fermented whey or brine, drying, and smoking. Modern Icelandic chefs usually emphasise the quality of available ingredients rather than age-old cooking traditions and methods. Numerous restaurants in Iceland specialise in seafood. At the annual Food and Fun chef's competition (held since 2004), competitors create innovative dishes with fresh ingredients produced in Iceland. Points of pride are the quality of the lamb meat, seafood, and (more recently) skyr. Other local ingredients include seabirds and waterfowl (including their eggs), salmon and trout, crowberry, blueberry, rhubarb, Iceland moss, wild mushrooms, wild thyme, lovage, angelica, and dried seaweed, as well as a wide array of dairy products. Because of the history of settlement in a harsh climate, animal products dominate Icelandic cuisine. Popular taste has been developing, however, to become closer to the European norm. As an example, consumption of vegetables has greatly increased in recent decades while consumption of fish has diminished, yet is still far higher than any other developed country at about quadruple the average.
Eat the Week with Iceland - The cooperatives - Netflix
In the beginning of the 20th century, farmers living near the towns would sell their products to shops and directly to households, often under a subscription contract. (This is similar to the concept of Community Supported Agriculture in some United States cities since the late 20th century.) To deal with the Great Depression in 1930, the Iceland government instituted state monopolies on various imports, including vegetables. They granted the regional farmers' cooperatives, most of them founded around the start of the 20th century, a monopoly on dairy and meat production for the consumer market. This meant that smaller private producers were out of business. The large cooperatives were believed able to implement economies of scale in agricultural production. They invested in production facilities meeting modern standards of food hygiene. These cooperatives still dominate agricultural production in Iceland and are almost unchallenged. They pioneered new cheesemaking techniques based on popular European varieties of gouda, blue cheese, camembert, etc. Cheesemaking (apart from skyr) had been nearly extinct in Iceland since the 18th century. The cooperatives have driven product development, especially in dairy products. For instance, they market whey-based sweet drinks and variations of traditional products. One of these is “Skyr.is”, a creamier, sweeter skyr, which has boosted the popularity of this age-old staple.
Eat the Week with Iceland - References - Netflix