New Scandinavian Cooking

Season 10

In each episode, the viewer is invited to embark on a culinary adventure in the Nordic countries, with intriguing outdoor locations and tantalizing recipes.
Where to Watch Season 10
10 Episodes
  • Packed to Go
    E1
    Episode 1Packed to GoIn the middle of the capital Oslo, Andreas goes foraging for wild herbs and shares his favorite bread recipe to make a packed lunch. This is an important part of Scandinavian food traditions, and it is taken just as seriously as a dinner.
  • The Sweetest Cheese
    E2
    Episode 2The Sweetest CheeseAndreas visits the valley of Gudbrandsdalen, home to the brown fudge cheese. It is a unique delicacy and a versatile cooking ingredient, and he combines it with roasted goat and a sweet caramel ice cream.
  • Close to Home
    E3
    Episode 3Close to HomeWeeds and beef are on the menu as Andreas takes us to his farm in Southern Norway. He goes looking for wild herbs with the world's foremost forager Miles Irving from Great Britain and uses beef from local farmers to create dishes such as Wild Norwegian Carpaccio, Grilled Sirloin with Forest Salad, and Sunday Roast with Oxtail Sauce.
  • Back to The Roots
    E4
    Episode 4Back to The RootsAndreas discovers how ancient traditions and innovation co-exist. Afterwards, he grills lamb over an open fire, Viking style. The dessert is made from Skyr, a special Icelandic dairy culture, served with local berries.
  • Mighty Volcanic Oven
    E5
    Episode 5Mighty Volcanic OvenIcelandic hot spots are visited. Included: grilling inside volcano. Also: a lamb dish; salmon and vegetables; salt-baked, herb-infused trout.
  • The Grain Belt of the Country
    E6
    Episode 6The Grain Belt of the CountryNes in eastern Norway, the country's grain belt, is visited. Included: slow-cooked pig knuckle with malty, beer-flavored peas and spelt; a salad of sprouting grains and pan-fried zander fish; a malt shake; and an oven-baked pork roast with crackling.
  • Mountain Lamb
    E7
    Episode 7Mountain LambAndreas visits the mountain of Hallingskarvet and the beautiful valley of Hemsedal, where the lambs roam the hilly landscape for months during summer. Andreas cooks with the aromatic and gamey meat, first by preparing a lamb carpaccio, then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.
  • The Smokehouse
    E8
    Episode 8The SmokehouseWestern Norway smokehouses are toured. Included: dips for salted and smoked lamb; an appetizer of quick-cured lamb and trout with smoked apple; a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga purée.
  • Milk and Chocolate of the North
    E9
    Episode 9Milk and Chocolate of the NorthNobody eats more chocolate than Norwegians. Andreas makes a warming hot chocolate with saffron and orange cream in the middle of a winter-dressed Oslo, before he travels to St. Lucia in the West Indies to discover the origins of cocoa.
  • The Northern Way
    E10
    Episode 10The Northern WayAndreas investigates historical food from two of Norway’s former capitals, Trondheim in Mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century, chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish, crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.
 
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