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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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    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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    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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    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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    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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    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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    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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    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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    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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    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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    Skyr panna cotta with berries

    Serves 6 PREPARATION: 1 Soak the gelatin in cold water. 2 Place the berries in a bowl with half of the sugar and stir until they start to release a bit of their juice. 3 …

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    Seafood in lamb stock

    If you carefully cook Norway lobster and redfish (or other fish) in lamb stock, the seafood will acquire a cautious taste of the generous stock. Serves 4 as a starter PREPARATION: 1 Boil the stock …

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    Oxtail sauce

    PREPARATION: 1 Find a pan that is large enough for all the ingredients and which will fit inside your oven. 2 Cook the oxtail in oil over a medium heat until it is nicely brown …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged , | Comments Off on Oxtail sauce
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