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    Fresh-tasting red cabbage salad

    Compatible with many fish dishes. Servings: 6 PREPARATION: 1 Put the cabbage in a bowl, and season to taste with salt, dill seeds and orange juice. Ingredients 0.7-0.9 lbs. finely chopped red cabbage a pinch …

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    Arctic Char with Goldeneye Potatoes and lamb stock

    Arctic Char is a farmed trout of fine quality from Northern Norway. Serve it with Goldeneye Potatoes and lamb stocks, and you get a fantastically tasty dinner. By preheating the ovenproof dish, it’s easier to …

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    Reindeer canapés

    An easy and tasty party hors d’oeuvre. Servings: 4 PREPARATION: 1 Cut the reindeer tenderloin into slices, maximum 1/3 inch thick. Put the slices on pieces of rye bread of approximately the same size. Then …

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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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    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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    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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    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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    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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    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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    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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    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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    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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    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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    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 on Chicken soup with root vegetables
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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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    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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