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    Brandade with olives

    This wonderful, French classic has always been made with Norwegian stockfish. Some versions of the dish are made with nothing but stockfish and milk. I add baked potatoes and olive oil in this ultra rich …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , | Comments Off on Brandade with olives
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    Stylish potato blueberry cocktail

    When Sverre Braastad went from Potato Land to Grape Land, he brought with him a little piece of Norway. As an aperitif to our adventure in Sverre’s footsteps, I made a fresh and stylish cocktail …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E10 The Cognac of the North | Tagged , , , | Comments Off on Stylish potato blueberry cocktail
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    Kid goat simmered in milk and honey, and grilled with lovage

    Billy goats aren’t allowed to grow very old. For good reasons. I once had a goat named Stinkyfeet that used to pee in his own face for fun. That cost him his life. This is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , | Comments Off on Kid goat simmered in milk and honey, and grilled with lovage
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    Luxurious fish gratin

    Eyvind Hellstrøm, the head chef at Bagatelle Restaurant in Norway, served this gratin as a staff meal once when I happened to be there, doing an interview on him. It was absolutely amazing. There is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , , | Comments Off on Luxurious fish gratin
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    Cow shake

    In the show from the beautiful Sognefjord, I made a milkshake with the freshest milk possible, straight from a cow we met on set. Then the milk was warm, but incredibly rich and fresh, at …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , | Comments Off on Cow shake
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    Open face sandwich with air-cured ham, fudge goat cheese and lingonberry butter

    PREPARATION: 1 The Norwegian-style pesto: Coarsely chop the ramson and transfer to a mortar. Add a pinch of coarse sea salt and the hazelnuts, and grind them until they are beginning to look like a …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S04 E09 Milk Seeking Eternity | Tagged , , , | Comments Off on Open face sandwich with air-cured ham, fudge goat cheese and lingonberry butter
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    Fish cakes with a quick remoulade and rye bread

    Servings: 6 PREPARATION: 1 Put the fish in a meat grinder or food processor and grind coursely. Place the ground fish in a bowl and stir in the salt until it gets sticky. The idea …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off on Fish cakes with a quick remoulade and rye bread
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    Broiled Norway lobster with shallots, lettuce, potatoes and dressing

    Servings: 6 PREPARATION: 1 Broiled Norway lobster Rinse the herbs, let excess water drip away and chop them finely. Mix with the oil, salt and pepper. Slice the lobsters open lengthwise with a large kitchen …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E07 White Gold | Comments Off on Broiled Norway lobster with shallots, lettuce, potatoes and dressing
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    Raw Greenland prawns with horseradish whip

    Servings: 6 PREPARATION: 1 Salt the prawns and spice with fresh ground pepper. 2 Eat this with the whip, shallot rings, toasted bread and lemon or vinegar. Ingredients 300 g peeled shrimp Salt and pepper …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking | Comments Off on Raw Greenland prawns with horseradish whip
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    Pickled cranberries

    Servings: 20 PREPARATION: 1 Rinse the cranberries in cold water and put in boiled (sterilised) glass jam jars. 2 Boil all the other ingredients and pour the steaming liquid over the cranberries. Screw the lids …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S05 E04 Cooking of light | Comments Off on Pickled cranberries
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    Cloudberry Cream with Rosemary and Vanilla

    This is a twist on the traditional way of serving cloudberries in Norway. Cloudberries should always be handled carefully to keep the ephemeral flavor of the arctic berry.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E01 The Royal White Halibut | Comments Off on Cloudberry Cream with Rosemary and Vanilla
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    Orange à la Norvegienne

    This is not a Norwegian dish – rather a French classic that was named for Norway since it is cold inside and the meringue looks like snow.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E09 The Sun is Back | Comments Off on Orange à la Norvegienne
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    Orange Chicken

    To a lover of good and hearty food, there are few things more beautiful than a roasted chicken. This fresh tasting chicken is stuffed with oranges and rubbed with saffron, so it looks, smells and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E09 The Sun is Back | Comments Off on Orange Chicken
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    Salt-Baked Salmon with Simple Chervil Mayonnaise

    The idea of this dish is to season the fish from the top and cook it from the bottom. Salt-baking is a simple technique that will give you a delicious and salty result.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E06 Salmon | Comments Off on Salt-Baked Salmon with Simple Chervil Mayonnaise
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    Cauliflower and celeriac gratin

    This is a nice gratin that goes well both with meats and flavorful fish and shellfish dishes. The celeriac and cauliflower should be hot when you bake them in the oven, if not the gratin …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S02 E10 The King of the Ocean | Comments Off on Cauliflower and celeriac gratin
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    Juniper-Spiced Venison with Brown Goat Cheese Sauce

    The traditional Norwegian brown goat cheese is used in this recipe. A readily available version of this is called Ski Queen and is found in may American markets.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S01 E08 In the Heart of Fjordland | Comments Off on Juniper-Spiced Venison with Brown Goat Cheese Sauce
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