Wild camping in ennerdale, Lake District, UK.
Talk about indecisive. Couldn't make up my mind from the start I think. Had a great night camping along the river Liza for the first night and a great meal cooked over the fire.
So initially planned to go up to Scoat Tarn, changed plan to head to Inominate Tarn, then changed mind to camp on Ennerdale Water and then finally when the weather changed for the worst we headed home.
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For more information about Ennerdale: www.wildennerdale.co.uk/
Postcode for Bowness Knot: CA23 3AU
Viewranger routes for this area: my.viewranger.com/route/detai...
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Fårikål (Norwegian Lamb & Cabbage Stew)
(Serves 6)
Ingredients:
2 kg / 4 ½ lbs lamb meat, cut into large pieces (neck, shoulder, shank)
2 kg / 4 ½ lbs white cabbage, cut into large wedges.
5 tsp whole black peppercorns
3 tsp salt
4 dl (1 ¾ cup) water
60g (½ cup) flour (omit for a gluten-free option)
In a bowl, mix together the flour and lamb meat. The flour will help thicken the stew just a bit as it cooks.
Pour the water into a large casserole pot. Place a layer of the floured lamb on the bottom, followed by a layer of cabbage. Add some peppercorns and salt. Repeat this process until you have used all the ingredients, finishing with a final layer of cabbage on top. The volume should be about 1 part meat to 4 parts cabbage.
Cover with a lid and bring to a boil. Turn the heat to low and slowly cook until the meat is tender (detaches from the bone), around 2 -hours. The cabbage contains a lot of water that will be emitted during the cooking time, so don’t feel compelled to add more water than the stated amount.
Serve hot with freshly boiled potatoes and a knob of butter.
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