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    Veal sausages with fennel

    It’s important to be diligent about hygiene when making sausages. Buy a clean beef casing at the butcher’s, if you’re lucky enough to have one in your neighborhood. Soak it in a bowl of water, …

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    Mustard

    Crush the mixture of mustard seeds, coriander seeds and vinegar with a mortar. Add honey and mustard powder, and season to taste with white wine vinegar. This mustard has a long shelf life when refrigerated. …

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    Homemade ketchup

    Produces just over 2 pints of ketchup. PREPARATION: 1 Pre-heat the oven to 320 °F. 2 Put 2 lbs. of the tomatoes in a roasting pan with onions, garlic and bay leaves. Sprinkle brown sugar …

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    Thin potato cakes

    Homemade potato cakes are really something special. I fry them on a griddle, but an ordinary, non-stick frying pan will also do. PREPARATION: 1 Peel the potatoes and run them through a meat grinder or …

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    Brit’s creamy au gratin potatoes

    When we visited Brit whatever her surname is, she made these delicious creamy au gratin potatoes. Servings: 4 PREPARATION: 1 Pre-heat the oven to 320 – 360oF. 2 Place the potato slices with the sliced …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E01 Rich Farmland | Comments Off
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    Grilled T-bone steak with mushroom stew

    T-bone steak is a tasty piece of beef which should preferably be cut into really thick slices. If you fry it in a pan or grill it, it is a good idea to allow it …

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    Sour-cream porridge with cured meats

    Boil the sour cream in a large saucepan. Sieve in half of the flour and stir it well to make a non-lumpy porridge. Bring it quickly to the boil again so that butter is separated …

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    Meatballs in gravy à la Schønberg Erken

    Henriette Schønberg Erken was a celebrated Norwegian chef for over fifty years. She was strict, but generous. Some of her recipes were a bit corny and rather demanding, for example, when she explained how to …

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    Finger food with St. Kristina ham

    If you use really thin slices of gammon you can easily make finger food for your party. The method is simple: you just roll some tasty morsels into a slice of gammon and simply allow …

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    Plum Tapenade

    Plum Tapenade

    I make this mixture using Norwegian olives. Are there such things? Yes, if you pickle unripe plums they will be like olives. You can also use green olives, but then they wouldn’t be Norwegian olives. …

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    Raspberry Drink with a Taste of Smoke and Carbonated Blueberries

    Raspberry Drink with a Taste of Smoke and Carbonated Blueberries

    You will need an old-fashioned (or new) cream or soda siphon for making this drink. Enough for 1 glass. PREPARATION: 1 Place the blueberries in a cream siphon and add two CO2 cartridges. Leave to …

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    Oven-Baked and Cold-Smoked Chicken with Onions

    Oven-Baked and Cold-Smoked Chicken with Onions

    Smoking is a great way of preparing chicken and you can either build your own smoking oven (like I have) or you can just sprinkle a few wood chips on a charcoal grill and put …

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    Stargazy Pie

    Stargazy Pie

    The sprats peep out of the pie, even in this Norwegian version of the world’s most famous sardine pie. Servings: 6 PREPARATION: 1 Start by making the pastry for the pie: place the flour in …

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    Marinated Sprats

    Marinated Sprats

    White, marinated fish which is slightly acidic is often served in Spain and Portugal. This Norwegian version is just as good. Frozen sprats can often be purchased and they are just as tasty as fresh …

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    Grilled Soup

    Grilled Soup

    Servings: 4 PREPARATION: 1 Light a charcoal grill. Mix together the salt and juice in a casserole that is large enough to hold all the ingredients and bring to the boil. 2 Place the shell …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S08 E10 Ice Cold Bounty | Comments Off
    Deep-fried Cod and Cod Tongues with Sauce on Smoked Cod Roe

    Deep-fried Cod and Cod Tongues with Sauce on Smoked Cod Roe

    Cod tongues are a real delicacy. In Spain salted tongues are twice as expensive as the finest dried cod Servings: 4 PREPARATION: 1 Mix together the mayonnaise, tomato ketchup, tomato purée, onions, dill and roe …

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