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    Barley Cream with Blackcurrant Sauce

    A very traditional Norwegian Christmas dessert. Serves 4 PREPARATION: 1 Bring the pearl barley to a boil over low heat along with the milk and vanilla pod, and let it simmer for an hour. Strain …

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    Roast Duck Glazed with Mulled Wine

    One thing that struck me while we did a Christmas show from Hedmark in Eastern Norway, was that the traditional mulled wine that is served at Christmas parties has a lot in common with glazes …

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    Pressed Pork with Christmas Spices

    Say “terrine” to a Norwegian, and they will stare blankly at you and think that you are a little bit snobbish. But ask about the best pressed pork, and at they will be very opinionated. …

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    Slow-Cooked Christmas Ham with Mulled Wine Flavors

    Few things are as magnificent as a great big Christmas ham. I enjoy the fact that there is always too much, and you can keep nibbling at it for several days. PREPARATION: 1 Preheat the …

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    Mulled Wine

    A typical Christmas drink, Gløgg in Norwegian. It is a dish that has survived from Medieval times, when all wines that reached as far as Norway would be oxidized and acidic, and those who could …

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    Fish Soup, from Head to Tail

    We made this soup with what was left of a salmon after we had made several other dishes using almost all the parts of the fish. If you want to make this tasty fish soup …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E08 A Whole Salmon | Tagged , , , , , , , | Comments Off on Fish Soup, from Head to Tail
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    Salmon Rillette

    When you fillet a fish there is bound to be waste. What to do with it? This is a good way to make the most of some of the salmon cuts that often get overcooked, …

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    Crispy Salmon Skin and Spicy Fishbone

    One of the most important things we can do for the environment is to throw away less food. The great news about this is that a lot of the things we normally discard, like fish …

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    Grilled Salmon With Charred Leek

    I love a simple, grilled piece of salmon. But I also think it can benefit from something contrasting, to give it a bit of temperament. In this case, lots of herbs and charred leek. Serves …

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    Chicken with Cauliflower and Barley

    Serves 2 PREPARATION: 1 Rinse barley in cold water for 15 minutes. Cook on low heat in chicken stock and beer for 30 to 35 minutes. (1 cup/2,5dl of chicken stock and about 2 cups/5dl …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E07 Food for a Polar Expedition | Tagged , , , , , , , | Comments Off on Chicken with Cauliflower and Barley
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    Andreas’ Java – a Sweet Cinnamon Coffee Drink

    Serves 2 PREPARATION: 1 Whisk together the milk, sugar and egg yolk in a pot over low heat (up to 140 F/ 60 oC). 2 Whip the cream until it becomes velvety. Serve the hot …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E07 Food for a Polar Expedition | Tagged , , , , , , , , | Comments Off on Andreas’ Java – a Sweet Cinnamon Coffee Drink
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    Boiled Potatoes with Birch Leaves

    Inspired by the Swedish chef Magnus Nilsson at Fäviken in Jämtland, Sweden. Old leaves have a rich, earthy flavor. Serves 4 Bring water to boil and add the potatoes and birch leaves. Boil them for …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E06 Northern Sea Passage | Tagged , , , , , , , | Comments Off on Boiled Potatoes with Birch Leaves
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    Reindeer Pelmeni (Russian Dumplings) in Game Broth

    The North Eastern Part of Norway has always been a borderland, for a long time with porous borders to neighboring Russia. The traditional Sami reindeer herders have traditionally roamed freely in the area, without acknowledging …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E06 Northern Sea Passage | Tagged , , , , , , , | Comments Off on Reindeer Pelmeni (Russian Dumplings) in Game Broth
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    Fish Burger – Arctic Char in a Steamed Bun Served with Cucumber Salad

    Hurtigruten stops at more than 30 different ports along the coast of Norway. In the middle of the night it stops at Sortland in Northern Norway, where it loads fresh arctic char. We took a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E06 Northern Sea Passage | Tagged , , , , , , | Comments Off on Fish Burger – Arctic Char in a Steamed Bun Served with Cucumber Salad
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    Leg of Lamb with Apples and Herbs

    Serves 4-6 PREPARATION: 1 Leave the meat at room temperature for 2-3 hours before preparing. Preheat the oven to 300 oF (150 oC). 2 Debone the leg of lamb and rub it with salt. Add …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E06 Northern Sea Passage | Tagged , , , , , , | Comments Off on Leg of Lamb with Apples and Herbs
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    Norwegian Risotto with Red Beets, Barley and Goat Cheese

    Serves 4 PREPARATION: 1 Fry the onion over medium heat until it become caramelized. Add the barley and parsley root, and fry the mixture for a few minutes. Pour in a little bit of the …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E05 Eat Like the Vikings | Tagged , , , , , , , , | Comments Off on Norwegian Risotto with Red Beets, Barley and Goat Cheese
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