• img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad
  • img

    Pressed wild duck with Madeira

    Making pressed wild duck is a very demanding task. It can be done as explained below, or if you do not have a duck press you could use a food mixer as described under “Preparation”. …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S11 E12 Drama on a Plate | Tagged , | Comments Off on Pressed wild duck with Madeira
    img

    Marzipan with spices

    Almonds were a favorite food in medieval times. At that time, it was only the food of the privileged few. Today it is one of Norway’s favorite sweets, especially popular around Christmas time. If you …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged , | Comments Off on Marzipan with spices
    img

    Cabbage braised in Pinot des Charentes

    PREPARATION: 1 Boil the buckwheat in vegetable stock. 2 Cut the top off the cabbage. Hollow it out using a spoon or a knife. Fill it with the cooked buckwheat, pepper powder, chili, cinnamon, salt …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged | Comments Off on Cabbage braised in Pinot des Charentes
    img

    Hot apple grog with blackcurrant, honey and cinnamon

    When the wind is howling outside, it’s great to have a nice hot drink warm you up. During the Middle Ages, cider was a common drink up here in the cold lands of the north. …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged | Comments Off on Hot apple grog with blackcurrant, honey and cinnamon
    img

    Slowly roasted suckling pig with Madeira and fruit

    A long table burgeoning with fruit, wine and a suckling pig with an apple in its mouth is the typical picture that springs to mind when you think about the Middle Ages. Nothing is grander …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged , | Comments Off on Slowly roasted suckling pig with Madeira and fruit
    img

    Chicken with saffron and cinnamon

    In Medieval times, most Norwegians had a pretty basic diet. When they didn’t eat porridge, they had fish. And if they had neither, they had nothing. However, the upper classes and the clergy led a …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way | Tagged , | Comments Off on Chicken with saffron and cinnamon
    img

    Crème fraiche ice cream

    PREPARATION: 1 Churn the crème fraiche and the milk in an ice machine for 10 minutes. Ingredients 1 ½ cup (3 dl) crème fraiche 1 cup (2.5 dl) milk

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged , | Comments Off on Crème fraiche ice cream
    img

    Hot chocolate with saffron cream

    St. Lucia’s Day on December 13 is one of the few old saints days that are still celebrated in Norway (saints are usually not celebrated in Norwegian Protestantism). The day was once thought to be …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged , | Comments Off on Hot chocolate with saffron cream
    img

    Chocolate mousse

    A very easy, but exhausting way to make a delicious chocolate mousse. PREPARATION: 1 Melt the milk chocolate over a hot bain-marie. Add the milk. When the chocolate has melted, place the bowl into an …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged , | Comments Off on Chocolate mousse
    img

    Dark chocolate sauce

    PREPARATION: 1 Melt the dark chocolate and butter in a pan over a low heat. Ingredients ¼ lb. (100 g) dark chocolate 3 tbs. (50 g) butter

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged , | Comments Off on Dark chocolate sauce
    img

    Dark chocolate cakes

    Lovely, moist, portion-sized chocolate cakes that are served hot and topped with hot chocolate sauce. PREPARATION: 1 Pre-heat the oven to 350 Fahrenheit (175 Celsius). 2 Melt the butter and chocolate over a low heat …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged | Comments Off on Dark chocolate cakes
    img

    Halibut with cocoa

    In our show about chocolate, we traveled to St. Lucia in the Caribbean to pick up fresh cocoa beans and to find inspiration for this dish. Fish and cocoa are an unusual combination, but it …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E09 Milk and Chocolate of the North | Tagged | Comments Off on Halibut with cocoa
    img

    Cider-steamed, smoked lamb ribs with honey and pepper crust

    The powerful combination of smoked lamb ribs and apples is delicious. In the recipe, the lamb ribs are steamed in sparkling apple cider instead of water, which is the traditional way of steaming it. When …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged , | Comments Off on Cider-steamed, smoked lamb ribs with honey and pepper crust
    img

    Charred apple with candied rosemary, honey and ice cream

    We borrowed a big welding torch in Evanger to burn the apples. However, the same principle applies when you use a normal gas burner. The Norwegian thing would be to use a ski burner normally …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged , | Comments Off on Charred apple with candied rosemary, honey and ice cream
    img

    Salted, dried and smoked lamb ribs with colorful vegetable dips

    Smoking is a traditional way of conserving food, and this tradition is a well-used method all over the world. In Evanger, on the West Coast of Norway, the old smokehouse tradition is still alive. Smoked …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged , | Comments Off on Salted, dried and smoked lamb ribs with colorful vegetable dips
    img

    Quick-cured lamb and trout with smoked apples

    Smoking and curing are two ancient methods for preserving food. In this episode, I have chosen to use these two methods in a more modern way. I smoked the lamb with a small smoking gun, …

    Read more
    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E08 The Smokehouse | Tagged | Comments Off on Quick-cured lamb and trout with smoked apples
  • Recipes and articles

  • Join us on Facebook