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    Gravad mackerel

    Gravadlaks or gravlaks is one the most famous Scandinavian dishes. The method behind it, a sort of quick cure with salt and sugar, lends itself to other fatty fishes as well, and mackerel is abundant …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E05 Mackerel – The Shiny Bounty of Summer | Tagged , | Comments Off on Gravad mackerel
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    Fried brisling sardines (sprats) with cucumber and zucchini salad

    The Portuguese have their grilled sardines, a true delicacy. In Norway (as in the rest of the Northern Atlantic) we have the brisling sardine, less famous perhaps but not less of a treat. I love …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E05 Mackerel – The Shiny Bounty of Summer | Tagged , | Comments Off on Fried brisling sardines (sprats) with cucumber and zucchini salad
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    Stuffed leg of goat

    A stuffed leg of goat or lamb is the perfect Sunday meal, feeding a whole family. And, apart from a little preparation, it is really not difficult to make. Ask your butcher to debone the …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E08 Yesterday’s Food for the Future | Tagged , | Comments Off on Stuffed leg of goat
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    Leg of hen confit with mustard and green salad

    The French have duck confit, but the method may equally well be applied to hens.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E08 Yesterday’s Food for the Future | Tagged , | Comments Off on Leg of hen confit with mustard and green salad
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    Fricassee of hen (or chicken) with carrot, celery and apples

    An old hen is a lot tougher than a chicken – but it is packed with flavor, and when cooked for a long time it becomes tender. In this fricassee I combine the traditional root …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E08 Yesterday’s Food for the Future | Tagged , , , | Comments Off on Fricassee of hen (or chicken) with carrot, celery and apples
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    Parsley root purée with chanterelles and smoked salmon

    Parsley roots are like parsnips with a good upbringing, they have mysterious and delicious spicy note to them. If you can’t find them where you live, you can substitute parsnips and celeriac.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E08 Yesterday’s Food for the Future | Tagged , | Comments Off on Parsley root purée with chanterelles and smoked salmon
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    Smoked lamb shanks with root vegetable purée

    Smoked lamb shanks with root vegetable purée.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E03 The Mother of Invention | Tagged , | Comments Off on Smoked lamb shanks with root vegetable purée
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    Instant “gravtrout”

    Gavadlaks normally takes three to four days to make – in this easy version it is almost instant.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E03 The Mother of Invention | Tagged , | Comments Off on Instant “gravtrout”
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    Cured cheese with herbs

    Curing your own cheese sounds like a bit of a challenge but with this simple recipe does not demand any special equipment – just time and a bit of luck.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E03 The Mother of Invention | Tagged , | Comments Off on Cured cheese with herbs
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    Fresh homemade cream cheese

    This is a delicious cream cheese that anyone can make. May be flavored with fresh herbs, such as oregano, thyme or basil.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E03 The Mother of Invention | Tagged , | Comments Off on Fresh homemade cream cheese
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    Homemade yoghurt

    This recipe suffices for the two following cheese recipes.

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E03 The Mother of Invention | Tagged , | Comments Off on Homemade yoghurt
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    Baked Alaska pyramid

    In French, a baked Alaska is called Omelet Norvegien, probably because Norway was the coldest place the French could think of. If you do not want to make the cake part you could save some …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E11 Pyramids of the North | Tagged , , , | Comments Off on Baked Alaska pyramid
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    Seared cod and king crab with crab reduction and vegetables

    Cod and king crab are the two most ancient and the newest arrival in Norwegian waters. The king crab, introduced to the region by Russian scientists in the 1960’s only started coming into Norwegian territory …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E11 Pyramids of the North | Tagged , , , | Comments Off on Seared cod and king crab with crab reduction and vegetables
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    Goose breast and leg in port wine with pan-seared apples and Brussel sprouts, fennel and broccoli purée

    On Svalbard, there are migratory geese, who come all the way from Southern Europe to this barren but rich piece of land near the North Pole every year. The dish may equally well be made …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E11 Pyramids of the North | Tagged , | Comments Off on Goose breast and leg in port wine with pan-seared apples and Brussel sprouts, fennel and broccoli purée
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    Flourless chocolate cake with wild strawberries

    Is it a cake, or is it just an over-sized chocolate? Well the answer doesn’t matter, for this is one of Norway’s favourite sweet things, really heavy, packed with flavour – just as it should …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S07 E11 Pyramids of the North | Tagged , , , | Comments Off on Flourless chocolate cake with wild strawberries
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    Venison Steak with Jerusalem Artichoke Puree

    Accompanied by Date and Parsley Salad and Blackberry Reduction. Jerusalem artichokes have a light and ephemeral flavor that goes very well together with the rich flavors of venison.

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