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    Crab Cocktail

    The red king crab, or Kamchatka crab, is a new crab species to Norwegian waters.  The only parts eaten on the king crab are the muscles in the legs, whereas on the common crab, we …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E05 Coastal Express | Comments Off
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    Reindeer burger

    Santa’s means of transport is almost always more tempting than the slightly bland game stews. Here’s a recipe for a hearty reindeer burger with all the condiments the open plains have to offer. PREPARATION: 1 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E05 Coastal Express | Comments Off
    Deep-frying the fish, potatoes and beetroot slices

    Deep-frying the fish, potatoes and beetroot slices

    Heat the oil to be used for frying to 338 – 356oF. If you do not have your own deep fat fryer with a thermostat you should use a heavy-based pan and keep an eye …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure | Comments Off
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    Green herb batter

    PREPARATION: 1 Use a wheatgrass press to squeeze the green liquid from the green herbs, using both the leaves and stalks. Alternatively you could place the herbs and liquid in a blender and then sieve …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure | Comments Off
    Dark ale batter

    Dark ale batter

    PREPARATION: 1 Mix all the ingredients in a deep bowl. Allow to stand for at least 30 minutes before use. Ingredients 0.4 cups sieved plain flour 2 tsp. salt 1 egg 0.4 cups dark ale

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure | Comments Off
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    Battered mackerel with potato and beetroot chips and red coleslaw

    This is a full dinner menu that requires good planning. I have chosen to batter the fish in a green herb batter consisting of dark ale, potatoes and beetroot. You should prepare the red coleslaw …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure | Comments Off
    Red coleslaw

    Red coleslaw

    PREPARATION: 1 Chop all the vegetables, preferably using a cheese slicer and place them in a large bowl. Add sugar, salt and vinegar to taste. Allow the salad to cool down before serving. Ingredients 0.2 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure | Comments Off
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    Mackerel preserved in rape seed oil with bay leaves

    Curing and preserving mackerel is a long-standing tradition in the Oslo Fjord region. I use rapeseed oil in this recipe and I allow the Kilner jar to stand in a pan of boiling water for …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure | Comments Off
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    Black salsify with herb mayonnaise

    Black salsify, or Spanish salsify, is often called poor man’s asparagus. This is slightly unjustified because it tastes good and keeps for a long time. Black salsify is sold with the soil on, so before …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure | Comments Off
    Salad with pear dressing

    Salad with pear dressing

     A delicious, fresh, simple salad. If you are unable to find pear vinegar in the shops you can just as easily use apple cider vinegar or any other type of white vinegar that is slightly …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure | Comments Off
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    Chicken soup with root vegetables

    Chicken meat can be very tough and requires a lot of cooking. This is a rich casserole containing Norwegian autumn flavors. If you have a vegetable patch you can make use of whatever you are …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E03 It All Starts with Kids | Comments Off
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    Lamb casserole with apples and celery

    For this dish you can use the shoulder or other slightly tougher cuts of lamb. This meat is very tasty and juicy, but it requires a bit more time to cook or roast than more …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E03 It All Starts with Kids | Comments Off
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    Beetroot mayonnaise

    Colorful firework that make an excellent accompaniment to many dishes. Mash the beetroot using a blender or a potato masher. Mix well with the mayonnaise. Servings: 4 Ingredients 0.85 cup mayonnaise, preferably home-made 1 small …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E03 It All Starts with Kids | Comments Off
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    Home-made muesli

    This is health food that tastes good! Carrots contain a lot of natural sugars, so in this dish we are almost using them like fruit. Here we are making our own grain mix. You can …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E03 It All Starts with Kids | Comments Off
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    Potato sausages

    Potato sausages are a Norwegian culinary tradition. They are very tasty, but they’ve been forgotten in the home country.  However, the tradition is alive and kicking in the “Norskie” regions of the United States. You …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E02 Popular Sausage | Comments Off
    Lamb sausages with bitter herbs

    Lamb sausages with bitter herbs

    Lamb sausages are often made with rosemary, but these sausages are made with the more “Norwegian” herbs thyme, oregano and lovage. 2% salt is the rule of thumb, but it might be a good idea …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E02 Popular Sausage | Comments Off
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