New Scandinavian CookingStaffel 7
In each episode, the viewer is invited to embark on a culinary adventure in the Nordic countries, with intriguing outdoor locations and tantalizing recipes.
New Scandinavian Cooking • Staffel 7 ansehen bei
11 Folgen
- Common, Yet TastyF1
Common, Yet TastyAndreas takes us to Northern Norway and Bodø, where the fisheries are so rich that people are spoilt for choice. But their favorite fish is still the modest pollock. Andreas finds out why and then makes seared pollock with onion jam, lingon berries and asparagus, homemade fish fingers with remoulade sauce and pollock gratin. - Slow River DiningF2
Slow River DiningAndreas takes us on board an old steamer on the canals of Southern Norway and the Halden River “Haldenvassdraget”, a boat trip full of springs’ fresh delicacies, from steamed and grilled asparagus, multi-flavored fish cakes and a fish terrine, and herbed roast chicken. - The Mother of InventionF3
The Mother of InventionAndreas travels to Norway’s Highland, in the area of Hallingdal, where the fight for survival has lead to the invention of many delicacies. Inspired by history, Andreas shows us how to make homemade yogurt and cream cheese, followed by quick gravlax and very slow, very tender lamb shanks with root vegetable puree. - Rye Bread for a QueenF4
Rye Bread for a QueenAndreas takes the trip to the “rye belt” in southern Finland, where he meets up with Finnish chef Sara La Fountain. They travel together on the old Kings’ Road, where they both make their favorite open-faced sandwiches with rye bread, and Sara introduces memma an old rye-based Finnish dessert, followed by a roast, served with a variety of vegetables. - Mackerel – The Shiny Bounty of SummerF5
Mackerel – The Shiny Bounty of SummerAndreas visits the Southern Norwegian resort town of Kristiansand, where the Norwegians flock every summer. Andreas takes us fishing for mackerel and along the way he cooks a variety of fish dishes, from fried sprats and mackerel sushi to the ultimate expression of Norwegian summer; grilled and smoked mackerel. - Many Flavors of LambF6
Many Flavors of LambAndreas travels through the South Western part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper fried lamb liver, followed by 'A One Pot Wonder', lamb with rutabaga and mustard seeds and finally, a scientific twist on the Sunday roast. - Food for a VikingF7
Food for a VikingAndreas joins chef Claus Meyer, in South Western Denmark and Ribe, the oldest town in Scandinavia. Andreas and Claus guide us through cooking and stories of the past. Who said the Vikings didn’t enjoy themselves? They prepare fresh oysters and raw shells with herbs, followed by an herbal yogurt smoothie with honey, then a wholesome corn porridge dessert with fresh berries and finally a slow roasted beef sirloin, served with beans, nuts and thyme. - Yesterday’s Food for the FutureF8
Yesterday’s Food for the FutureAndreas visits Rygge, the vegetable garden of South Eastern Norway, where he revisits some old favorites: root vegetables, hen and goat meat. Andreas cooks parsley root cream with smoked salmon, followed by fricassee of hen and finally roast of goat. Naturally, Andreas tells you how these traditional dishes can be made with other more modern substitutes as well. - Pyramids of the NorthF11
Pyramids of the NorthAndreas visits the island of Spitsbergen in the far North, the northernmost inhabited place in the world and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here, to the rich fisheries. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, with tender-seafood-flavored vegetables, followed by chocolate cake with orange marmalade and coffee.