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    Lamb cheeseburger

    Tender and juicy lamb meat is excellent for burgers. Lamb meat has a mild, but distinct taste of nature. Serves 4 PREPARATION: 1 Mold the minced meat into four equal-sized patties, cover in plastic and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb | Tagged , | Comments Off on Lamb cheeseburger
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    Lamb carpaccio with porcini

    I made this dish when we were doing a show from the mountain region of Norway, with lamb that have spent all summer grazing the summer pastures. The diet of mountain herbs, junipers and heather …

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    Crispy crackling

    Having the crispiest crackling is a matter of pride among Norwegians, and an area where cooks compete. This recipe is taking the competition to a new level. It’s a long-winded process. But the result is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off on Crispy crackling
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    Slow-roasted pork belly

    Roasted pork ribs with crackling are a very traditional Christmas dish in Norway. A similar cut of meat, but even better, is pork belly. Pork belly is one of the best pork cuts available. It …

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    Pan-fried bread

    Usually, you have to be very thorough when baking bread. However, if you bake it in a pan, the bread is a bit more rustic, but you are finished in half the time and it …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off on Pan-fried bread
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    Malt milkshake

    A Norwegian version of malted milk. Serves 2 PREPARATION: 1 Cut a vanilla pod in half and scrape out the seeds with the tip of a knife. 2 Place the quark, malt extract and vanilla …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off on Malt milkshake
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    Zander salad

    The zander is a common European fish, and is mainly imported to the US. If you want a more local fish, the North American walleye is closely related to the zander. Spelt and barley are …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off on Zander salad
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    Mashed peas

    Serves 4 PREPARATION: 1 Drain the water from the peas that have been soaking overnight and rinse them well in cold water. Boil the peas in 1.5 liters of water for 40 to 60 minutes …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off on Mashed peas
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    Crushed dill potatoes

    PREPARATION: 1 Crush the potatoes using the back of your hand, and fold them into the chopped dill, dill seeds, salt and pepper. 2 Fry in butter in a medium-hot pan until the potatoes are …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E05 Mighty Volcanic Oven | Tagged | Comments Off on Crushed dill potatoes
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    Smoked pig knuckle

    Pig knuckle is the extreme shank end of the leg bone. Since this piece of the animal is a well-used muscle that also consists of a great deal of skin, tendons and ligaments, it requires …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off on Smoked pig knuckle
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    Sous-vide salmon with apple

    When we were in Iceland, we used a geyser to cook our fish at temperatures as low as 140 Fahrenheit (60 Celsius). In this recipe we use tap water. However, you will need a vacuum …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E05 Mighty Volcanic Oven | Tagged | Comments Off on Sous-vide salmon with apple
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    Salt-baked trout with angelica and rhubarb

    Angelica has been used as an aromatic herb in Scandinavia for millennia, and it is one of the few herbs to have originated in the North. It can be used in desserts, or, like here, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E05 Mighty Volcanic Oven | Tagged | Comments Off on Salt-baked trout with angelica and rhubarb
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    Grilled fillet of lamb with burnt leeks and pickled angelica

    I don’t know if I have ever experienced such a cool way to cook a dish as when I made this recipe, meat cooked in the heat from a volcano. But even if you don’t …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E05 Mighty Volcanic Oven | Tagged | Comments Off on Grilled fillet of lamb with burnt leeks and pickled angelica
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    Creamed green cabbage

    PREPARATION: 1 Place the cabbage and butter in a dry frying pan over a medium heat. Keep turning the cabbage until it starts to collapse. 2 Pour in the cream and allow it to sizzle …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E04 Back to the Roots | Tagged , , | Comments Off on Creamed green cabbage
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    Roasted root vegetables

    PREPARATION: 1 Place the marinade in a small pan and cook until one third of the liquid remains. Pre-heat the oven to 350 Fahrenheit (175 Celsius). 2 Peel the root vegetables and cut them into …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E04 Back to the Roots | Tagged , , | Comments Off on Roasted root vegetables
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    Slow-roasted shoulder of lamb with beer and honey marinade, green cabbage and roasted root vegetables

    Serves 6-8 PREPARATION: 1 Marinate the meat as far in advance as possible. Mix the beer, onion, juniper berries, oregano and bay leaves. Place the meat in the marinade. 2 Light a BBQ grill, with …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E04 Back to the Roots | Tagged | Comments Off on Slow-roasted shoulder of lamb with beer and honey marinade, green cabbage and roasted root vegetables
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