Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
Santa’s means of transport is almost always more tempting than the slightly bland game stews. Here’s a recipe for a hearty reindeer burger with all the condiments the open plains have to offer.
Mix reindeer meat, pork, lard and 1 tsp. salt in a bowl. Form four large burgers, a little over an inch thick. Grind the dried porcini and 1 tsp. salt in a mortar until itâs been reduced to coarse powder. Cover both sides of the burger with the powder. Heat a frying pan and add a little bit of butter or margarine. Tear the chantarelles into pieces, and fry them with fresh porcini (or reconstituted porcini) and onion.
Take the mushroom and onion mix out of the frying pan and fry the burgers on both sides with butter.
Serve with mushrooms, pickled cucumbers, pickled onions, partridgeberry jam and dark rye bread. If you can get hold of reindeer moss, try to deep-fry a wisp of moss for 5-10 seconds. It adds a crispy and fun taste, as well as a decorative element to the dish.