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RECIPES

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All seasons Season 15 (US Season 9) Season 14 (US Season 8) Season 13 (US Season 7) Season 12 (US Season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9 (US season 3) Season 8 (US season 2) Season 7 (US season 1) Season 6 (Perfect Day with all chefs) Season 5 with Claus Meyer Season 4 with Andreas Viestad Season 3 with Tina Nordström Season 2 with Andreas Viestad Season 1 with Andreas Viestad Season Guest Chefs
S 10 (US season 4) EPISODE 06
Andreas Viestad 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 tastes wonderful. With the sour milk, the bread is kind of like a Norwegian pita bread.
Sides
S 10 (US season 4) EPISODE 06
Andreas Viestad Malt Milkshake
A Norwegian version of malted milk.
Cold drink
S 10 (US season 4) EPISODE 06
Andreas Viestad 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 healthy and tasty grains that can be boiled and eaten like a Northern European risotto. I serve the zander on a salad of spelt, barley, and green shots. If you can’t find all the green shots you can use a combination of rocket leaves, edible flowers, and herbs, like parsley and dill.
Seafood
S 10 (US season 4) EPISODE 06
Andreas Viestad Mashed Peas
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 until they are soft. Meanwhile, cook the fresh peas in lightly salted water for 3 to 5 minutes. Drain the water. Shell the peas. […]
Sides
S 10 (US season 4) EPISODE 07
Andreas Viestad Lamb Cheeseburger
Tender and juicy lamb meat is excellent for burgers. Lamb meat has a mild, but distinct taste of nature.
Burger
S 10 (US season 4) EPISODE 07
Andreas Viestad Lamb Carpaccio with Porcini
I made this dish when we were doing a show from the mountain region of Norway, with lamb that has spent all summer grazing the summer pastures. The diet of mountain herbs, junipers and heather make the meat extra rich in flavor. When I made this dish, I was standing on a mountaintop, next to some juniper shrubs with delicious, light green shoots. In lieu of that, I use juniper berries.
Starters
S 10 (US season 4) EPISODE 06
Andreas Viestad 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 crackling which is so crispy and light that I have never experienced its like. Delicious with slow-roasted pork ribs or pork belly.
Sides
S 10 (US season 4) EPISODE 06
Andreas Viestad 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 is juicy and very tasty. In this recipe I have used malted barley to help bring out the extra sweetness. Malted barley is normally used for brewing beer or distilling whisky and it can be difficult to get hold of. So if you don't have a brewery nearby, you can use ordinary barley grains soaked in beer and water. In this recipe the meat is roasted slowly to make it delicious and juicy. However, it does not have a crispy rind. We served it with crispy crackling (see related recipe).
Meat
S 10 (US season 4) EPISODE 08
Andreas Viestad Cider-Steamed, Smoked Lamb Ribs with Honey and Pepper Crust
The powerful combination of smoked lamb ribs and apples is delicious. In the recipe, the lamb ribs are steamed in sparkling apple cider instead of water, which is the traditional way of steaming it. When the lamb ribs are reduced with the apple cider, the ribs get a malty flavor. Instead of the lamb ribs, you may use smoked pork or turkey.
Meat
S 10 (US season 4) EPISODE 08
Andreas Viestad Salted, Dried and Smoked Lamb Ribs with Colorful Vegetable Dips
Smoking is a traditional way of conserving food, and this tradition is a well-used method all over the world. In Evanger, on the West Coast of Norway, the old smokehouse tradition is still alive. Smoked lamb ribs are a very traditional dish in Norway. However, I put an untraditional spin on it in Evanger, where I used salty ribs with sweet dips as a snack or appetizer. You can use any other salted and smoked meat instead of the lamb ribs.
Meat
S 10 (US season 4) EPISODE 08
Andreas Viestad Quick-Cured Lamb and Trout with Smoked Apples
Smoking and curing are two ancient methods for preserving food. In this episode, I have chosen to use these two methods in a more modern way. I smoked the lamb with a small smoking gun, but if you don't have a smoking gun, you can simply put small wood chips on the bottom of a casserole, ignite them and put the lid on. Leave a small gap so the fire doesn't die out.
Starters
S 10 (US season 4) EPISODE 07
Andreas Viestad 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.
Starters