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    Mashed peas

    Serves 4 PREPARATION: 1 Drain the water from the peas that have been soaking overnight and rinse them well in cold water. Boil the peas in 1.5 liters of water for 40 to 60 minutes …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off
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    Crushed dill potatoes

    PREPARATION: 1 Crush the potatoes using the back of your hand, and fold them into the chopped dill, dill seeds, salt and pepper. 2 Fry in butter in a medium-hot pan until the potatoes are …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E05 Mighty Volcanic Oven | Tagged | Comments Off
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    Smoked pig knuckle

    Pig knuckle is the extreme shank end of the leg bone. Since this piece of the animal is a well-used muscle that also consists of a great deal of skin, tendons and ligaments, it requires …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off
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    Sous-vide salmon with apple

    When we were in Iceland, we used a geyser to cook our fish at temperatures as low as 140 Fahrenheit (60 Celsius). In this recipe we use tap water. However, you will need a vacuum …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E05 Mighty Volcanic Oven | Tagged | Comments Off
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    Salt-baked trout with angelica and rhubarb

    Angelica has been used as an aromatic herb in Scandinavia for millennia, and it is one of the few herbs to have originated in the North. It can be used in desserts, or, like here, …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E05 Mighty Volcanic Oven | Tagged | Comments Off
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    Grilled fillet of lamb with burnt leeks and pickled angelica

    I don’t know if I have ever experienced such a cool way to cook a dish as when I made this recipe, meat cooked in the heat from a volcano. But even if you don’t …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E05 Mighty Volcanic Oven | Tagged | Comments Off
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    Creamed green cabbage

    PREPARATION: 1 Place the cabbage and butter in a dry frying pan over a medium heat. Keep turning the cabbage until it starts to collapse. 2 Pour in the cream and allow it to sizzle …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E04 Back to the Roots | Tagged , , | Comments Off
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    Roasted root vegetables

    PREPARATION: 1 Place the marinade in a small pan and cook until one third of the liquid remains. Pre-heat the oven to 350 Fahrenheit (175 Celsius). 2 Peel the root vegetables and cut them into …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E04 Back to the Roots | Tagged , , | Comments Off
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    Slow-roasted shoulder of lamb with beer and honey marinade, green cabbage and roasted root vegetables

    Serves 6-8 PREPARATION: 1 Marinate the meat as far in advance as possible. Mix the beer, onion, juniper berries, oregano and bay leaves. Place the meat in the marinade. 2 Light a BBQ grill, with …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E04 Back to the Roots | Tagged | Comments Off
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    Skyr panna cotta with berries

    Serves 6 PREPARATION: 1 Soak the gelatin in cold water. 2 Place the berries in a bowl with half of the sugar and stir until they start to release a bit of their juice. 3 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E04 Back to the Roots | Tagged | Comments Off
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    Seafood in lamb stock

    If you carefully cook Norway lobster and redfish (or other fish) in lamb stock, the seafood will acquire a cautious taste of the generous stock. Serves 4 as a starter PREPARATION: 1 Boil the stock …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E04 Back to the Roots | Tagged | Comments Off
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    Oxtail sauce

    PREPARATION: 1 Find a pan that is large enough for all the ingredients and which will fit inside your oven. 2 Cook the oxtail in oil over a medium heat until it is nicely brown …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged , | Comments Off
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    Entrecôte with oxtail sauce and boiled vegetables

    Serves 6 PREPARATION: 1 Pre-heat the oven to 570 Fahrenheit (300 Celsius). 2 Place the meat in the oven until it becomes nice and brown all over, approx. 20-23 minutes. Lower the temperature to 390 …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged , | Comments Off
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    Pickled wild garlic (ramsons)

    PREPARATION: 1 Place the wild garlic in a clean jam jar. Mix the salt and vinegar and pour over the wild garlic. Put the lid on and leave it overnight before using. Ingredients Wild garlic …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged , , | Comments Off
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    Birch salt

    PREPARATION: 1 Place the salt and birch leaves in a mortar and grind with the pestle until the leaves start to break up and the salt turns green and is fairly well mixed in. Ingredients …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged | Comments Off
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    Mussels steamed in their own water with wild herbs

    Snack for 2 PREPARATION:   1 Place the mussels in a dry pan over high heat. When liquid starts to seep out, add the sea plantain and sea campion. Allow the mussels to sizzle until …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E03 Close to Home | Tagged | Comments Off
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