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    Vanilla Scented Rutabaga

    Servings: 4 PREPARATION: 1 Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher. 2 Cut the vanilla bean in half lengthwise, scrape …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E02 Ugly but Delicious | Comments Off on Vanilla Scented Rutabaga
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    Svalbard Beet Soup

    The Russians are famous for their beet soup borscht. This is a new interpretation, using goose stock.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E05 Arctic Cuisine | Comments Off on Svalbard Beet Soup
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    Vodka-Marinated Sirloin

    It was a very good friend of mine who introduced me to this dish. The first time I tasted it – I just could not stop eating. You will be surprised by how much flavor …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E05 Arctic Cuisine | Comments Off on Vodka-Marinated Sirloin
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    Pork Meat Balls with Prunes

    Pork meat balls are traditional Christmas fare in Norway but I like them all year round. The stuffing made with apples, prunes and port wine is no less than divine.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E08 Town of two Spirits | Comments Off on Pork Meat Balls with Prunes
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    Halibut with Herbs and Rosemary-Lemon Butter

    This is truly one of my favorite recipes. The herbs will gently flavor the fish and the fabulous halibut will keep all its natural qualities.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E01 The Royal White Halibut | Comments Off on Halibut with Herbs and Rosemary-Lemon Butter
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    Mulled Wine

    This is my take on the traditional Norwegian Christmas drink that we warm ourselves on. The vodka is optional. I leave it out most of the time – otherwise this drink can go right to …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E08 Town of two Spirits | Comments Off on Mulled Wine
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    Lamb stew with mustard, leek and rutabaga

    Easy, lovely and fun to cook. Enjoy.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb | Tagged , | Comments Off on Lamb stew with mustard, leek and rutabaga
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    Leg of lamb with grilled root vegetables and lamb glace

    A whole roasted leg of lamb is a wonderful thing for a Sunday supper. Here the meat is first cooked by submerging into warm water and then finished off under the broiler, leading to a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb | Tagged , | Comments Off on Leg of lamb with grilled root vegetables and lamb glace
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    Seared lamb liver with burnt black pepper, prunes and lemon

    Seared lamb liver with burnt black pepper, prunes and lemon.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb | Tagged , | Comments Off on Seared lamb liver with burnt black pepper, prunes and lemon
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    Beer-braised lamb shanks with star anise, almonds and onions

    Shanks are tough, but flavorful. When cooked for a long time they become wonderfully tender and juicy. They go well together with spices and the Norwegian cuisine has a long tradition for using spices, such …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb | Tagged , | Comments Off on Beer-braised lamb shanks with star anise, almonds and onions
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    Gravad mackerel

    Gravadlaks or gravlaks is one the most famous Scandinavian dishes. The method behind it, a sort of quick cure with salt and sugar, lends itself to other fatty fishes as well, and mackerel is abundant …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E05 Mackerel – The Shiny Bounty of Summer | Tagged , | Comments Off on Gravad mackerel
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    Fried brisling sardines (sprats) with cucumber and zucchini salad

    The Portuguese have their grilled sardines, a true delicacy. In Norway (as in the rest of the Northern Atlantic) we have the brisling sardine, less famous perhaps but not less of a treat. I love …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E05 Mackerel – The Shiny Bounty of Summer | Tagged , | Comments Off on Fried brisling sardines (sprats) with cucumber and zucchini salad
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    Stuffed leg of goat

    A stuffed leg of goat or lamb is the perfect Sunday meal, feeding a whole family. And, apart from a little preparation, it is really not difficult to make. Ask your butcher to debone the …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E08 Yesterday’s Food for the Future | Tagged , | Comments Off on Stuffed leg of goat
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    Leg of hen confit with mustard and green salad

    The French have duck confit, but the method may equally well be applied to hens.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E08 Yesterday’s Food for the Future | Tagged , | Comments Off on Leg of hen confit with mustard and green salad
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    Fricassee of hen (or chicken) with carrot, celery and apples

    An old hen is a lot tougher than a chicken – but it is packed with flavor, and when cooked for a long time it becomes tender. In this fricassee I combine the traditional root …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E08 Yesterday’s Food for the Future | Tagged , , , | Comments Off on Fricassee of hen (or chicken) with carrot, celery and apples
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    Parsley root purée with chanterelles and smoked salmon

    Parsley roots are like parsnips with a good upbringing, they have mysterious and delicious spicy note to them. If you can’t find them where you live, you can substitute parsnips and celeriac.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E08 Yesterday’s Food for the Future | Tagged , | Comments Off on Parsley root purée with chanterelles and smoked salmon
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