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S 12 EPISODE 02
Andreas Viestad Lamb Roll
This is a very traditional Norwegian dish that can either be served hot as an entrée, or cold on an open face sandwich, or even with a salad.
Meat
S 14 EPISODE 01
Niklas Ekstedt Smoked Reindeer Tacos
If you think smoking meat in a stone chimney sounds a bit advanced you can use a frying pan and some butter. If you want to try and smoke meat in your own kitchen we have described one way to do it below. As long as your product is good, you’re good!
Meat
S 12 EPISODE 03
Andreas Viestad Norwegian Taco
Mjukbrød and morr are traditional foods in the regions Lesja and Dovre. It consists of a tortilla-like soft flatbread made with barley, meat, and veggies. Doesn’t that sound a lot like a taco?
Meat
S 14 EPISODE 00
Guest Chef Venison Pot with Vegetables and Chunky Potato Mash
Venison meat, mushrooms, root vegetables, thyme, and juniper in a delicious pot, served with a chunky potato mash with bacon and cream!
Meat
S 14 EPISODE 07
Niklas Ekstedt Grilled Veal with Vegetable Noodles
Grill or pan fry onions, carrots, celeriac, and parsnip, cook it quite hard. We’re looking for an almost black surface. Place in a saucepan with veal stock, garlic, chili and bay leaves. Bring to a boil and let simmer for 1 hour. Add apple juice and beer. Strain into a separate bowl and season the veg […]
Meat
S 14 EPISODE 03
Niklas Ekstedt Lamb Chops with Plum Chutney
Start the fire pit or BBQ. Cut plums in half and remove the stones. Place the plums on grill grates with the skin-side up. Grill until golden brown. Flip side and keep on the heat for 4-6 minutes until soft. Remove the plums from the fire and place in a sauce pan. Add sugar and vinegar. Cover […]
Meat
S 12 EPISODE 05
Andreas Viestad Beer-Braised Brisket Cut of Beef with Root Vegetables
Preheat the oven to 400ºF (200ºC) Place the meat in a oven proof pot along with the beer, onion, cinnamon stick, bay leaves, and 1 teaspoon of salt. Add lid. Place the pot in the oven and reduce temperature to 175ºF (80ºC), and leave for 12-24 hours until ready to be served. Transfer the stock […]
Meat
S 12 EPISODE 03
Andreas Viestad Roasted Fillet of Musk Ox with Cloudberry and Mushrooms
Musk ox has a surprisingly mild gamey flavor. You can also use venison for this recipe. If you cannot find fresh or frozen cloudberries, use cloudberry preserves (in that case you will not need cloudberry syrup).
Meat
S 12 EPISODE 04
Andreas Viestad Reindeer Meatballs in Brown Sauce
Mix the ground meat with egg, corn flour, and spices while stirring. Use your hands or a tablespoon to shape the meatballs. A great tip is to dip your hands or the tablespoon in water in between each meatball. That way, the meat becomes less sticky and easier to handle. Fry the meatballs in a […]
Meat
S 12 EPISODE 06
Andreas Viestad Leg of Lamb with Apples and Herbs
Leave the meat at room temperature for 2-3 hours before preparing. Preheat the oven to 300 oF (150 oC). Debone the leg of lamb and rub it with salt. Add the pieces of apple, celery, onions, garlic, herbs, and mustard to the cavity where the bone used to be. Tie up the leg of lamb […]
Meat
S 12 EPISODE 04
Andreas Viestad Entrecôte with Marrow Butter and Root Vegetable Salad
Leave the steak at room temperature for one hour before cooking. Bake the bone marrow at 390 °F (200 °C) for 20-25 minutes. Let it cool. Scoop out the marrow with a knife, whip the butter until it’s light and airy, and mix it with the marrow. Let it cool in the fridge. Season the […]
Meat
S 12 EPISODE 06
Andreas Viestad Reindeer Pelmeni (Russian Dumplings) in Game Broth
The North Eastern Part of Norway has always been a borderland, for a long time with porous borders to neighboring Russia. The traditional Sami reindeer herders have traditionally roamed freely in the area, without acknowledging national borders. Inspired by this we made Russian inspired reindeer pelmeni when we were aboard Hurtigruten, the coastal express that travels the coast of Norway.
Meat