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    Lightly charred lamb sirloin

    Lamb meat is very rich in flavor, and by frying the meat like this – on one side only – you get both raw and almost overdone meat in one mouthful. Main course for 2, …

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    Baked root vegetables

    Serves 4-6 PREPARATION: 1 Peel and cut the root vegetables into similar sizes. Put the root vegetables in an ovenproof dish with vegetable oil, salt and pepper. Bake the root vegetables in the oven with …

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    Lamb belly with herbs

    The lamb belly is from a fatty and tasty part of the lamb, and it tastes even more when you season the meat with mountain herbs and spices. Serves 4-6 PREPARATION: 1 Rub the salt …

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    Lamb cheeseburger

    Tender and juicy lamb meat is excellent for burgers. Lamb meat has a mild, but distinct taste of nature. Serves 4 PREPARATION: 1 Mold the minced meat into four equal-sized patties, cover in plastic and …

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    Lamb carpaccio with porcini

    I made this dish when we were doing a show from the mountain region of Norway, with lamb that have spent all summer grazing the summer pastures. The diet of mountain herbs, junipers and heather …

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    Crispy crackling

    Having the crispiest crackling is a matter of pride among Norwegians, and an area where cooks compete. This recipe is taking the competition to a new level. It’s a long-winded process. But the result is …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off on Crispy crackling
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    Slow-roasted pork belly

    Roasted pork ribs with crackling are a very traditional Christmas dish in Norway. A similar cut of meat, but even better, is pork belly. Pork belly is one of the best pork cuts available. It …

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    Pan-fried bread

    Usually, you have to be very thorough when baking bread. However, if you bake it in a pan, the bread is a bit more rustic, but you are finished in half the time and it …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off on Pan-fried bread
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    Malt milkshake

    A Norwegian version of malted milk. Serves 2 PREPARATION: 1 Cut a vanilla pod in half and scrape out the seeds with the tip of a knife. 2 Place the quark, malt extract and vanilla …

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    Zander salad

    The zander is a common European fish, and is mainly imported to the US. If you want a more local fish, the North American walleye is closely related to the zander. Spelt and barley are …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country | Tagged | Comments Off on Zander salad
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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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    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 on Crushed dill potatoes
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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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    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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    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 on Salt-baked trout with angelica and rhubarb
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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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