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    Lamb Roll

    This is a very traditional Norwegian dish that can either be served hot as an entrée, or cold on an open face sandwich, or even with a salad. PREPARATION: 1Rub the meat with salt and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E02 A Traveller's Bite | Tagged , , , , , | Comments Off on Lamb Roll
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    Trout in a wooden bucket, with Shrimp Sauce

    This is my take on an ancient cooking technique. Before we had metal pots, cooking could be a problem. You could not place an earthen pot on the fire, it would break, and a wooden …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E02 A Traveller's Bite | Tagged , , , | Comments Off on Trout in a wooden bucket, with Shrimp Sauce
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    Shrimp Sandwich

    Open-face sandwiches are an important part of the Norwegian cuisine and hospitality, and of all the different sandwiches, the shrimp sandwich has always been viewed as the very finest – a sandwich you serve at …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E02 A Traveller's Bite | Tagged , , , , , | Comments Off on Shrimp Sandwich
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    Simple Clouberry Sorbet

    The light, ephemeral flavors of cloudberries are best appreciated when you handle them as little a possible, such as this simple sorbet. Serves 4 PREPARATION: 1 Mix clouberries in a blender, and add syrup and …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E05 Eat Like the Vikings | Tagged , , , , , | Comments Off on Simple Clouberry Sorbet
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    Beer-Braised Brisket Cut of Beef with Root Vegetables

    Serves 8-10 PREPARATION: 1 Preheat the oven to 400 oF (200 oC) 2 Place the meat in a oven proof pot along with the beer, onion, cinnamon stick, bay leaves, and 1 teaspoon of salt. …

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    Cod with Rutabaga Purée and Bacon

    This recipe is typically made with boknafisk, a semi-dried, slightly fermented cod.The same recipe can be used for fresh cod fillets or reconstituted dried and salted cod (stockfish). Serves 2 PREPARATION: 1 Place the fish …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E05 Eat Like the Vikings | Tagged , , , , , , | Comments Off on Cod with Rutabaga Purée and Bacon
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    Grilled Saithe with Sugarkelp Salad

    The keyword here is umami! Kelp and seaweed are umami-rich, and lend a generous, miso-like flavor to the stock. Here I have grilled saithe (pollock) without seasoning it with anything other than the wonderful sugar …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E01 Pale Fish | Tagged , , , , | Comments Off on Grilled Saithe with Sugarkelp Salad
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    Super-Flavored Rib Eye with Pickled Fiddleheads

    What is meatier than a large marbled piece of meat? Why, a piece of meat seasoned with dried or cured meat! Dried and cured meat such as bresaola or beef jerky, is salty and umami-rich …

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    Fish and Langoustine Burger

    Fish burgers are often difficult to get nice and firm, so I have used a combination of saithe, cod and cusk, and added a little corn flour to prevent the burgers from falling apart. In …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S12 E01 Pale Fish | Tagged , , , , , , , | Comments Off on Fish and Langoustine Burger
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    Crispy Fried Saithe with Langoustine Potatoes and Wild Asparagus

    I like the combination of the modest saithe and the more exclusive langoustine in this dish. And since I only use the shells to extract the flavor, it is not at all expensive. Try to …

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    Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream

    Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream

    This porridge can be served as breakfast or dessert. Serves 4 PREPARATION: 1 Mix the grains in a large pot, place over medium high heat and roast for 5 to 10 minutes. Stir occasionally until …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S07 E07 Food for a Viking | Tagged , | Comments Off on Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream
    Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme

    Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme

    On New Scandinavian Cooking, we prepared this wonderful cut of beef in a Viking-style ground oven, which is a made by digging a hole in the ground and filling it halfway up with stones. After …

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    Posted in Claus Meyer, Episodes, Recipes by chef, S07 E07 Food for a Viking | Tagged , | Comments Off on Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme
    Sea-Buckthorn Smoothie with Glasswort, Heather Honey and Apple

    Sea-Buckthorn Smoothie with Glasswort, Heather Honey and Apple

    The saltiness from the glasswort makes this smoothie both fresh and sweet at the same time. If you can’t find glasswort, you can use rocket and a small pinch of salt. Serves 4 PREPARATION: 1 …

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    Oysters with Chervil and Ginger Relish

    Oysters with Chervil and Ginger Relish

    Serves 4 as a small starter PREPARATION: 1 Mix the cucumber, onion, chervil, ginger and malt vinegar in a small bowl. Open the oysters, cut the muscle loose and pour out the sea water. Top …

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    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar

    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar

    This is Claus Meyer’s Nordic-style ceviche, a wonderful, little mouthful with a great taste of the sea. As sand gaper mussels can be hard to come by, it also be made with other mussels such …

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    Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables

    Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables

    Serves 6 to 8 PREPARATION: 1 Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400 Fahrenheit (200 Celsius). 2 Season the meat generously …

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    Posted in Episodes, Recipes by chef, S07 E04 Rye Bread for a Queen, Sara La Fountain | Tagged , | Comments Off on Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables
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