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Andreas 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. Before arriving in Bergen, Andreas prepares another luxurious dish, crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.
Nobody eats more chocolate than Norwegians, especially during winter. We start out with a warming hot chocolate with saffron and orange cream in the middle of a winter-dressed Oslo. Then we travel to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and then makes a mouth-watering dessert.
Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. Then he makes a quick-cured lamb and trout starter with smoked apple. For the main course, Andreas does his take on a traditional lamb meal, honey glazed and served with a crisp cabbage salad and vanilla-infused rutabaga purée.
Andreas 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.
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- Premiered: April 17, 2010
- Rating: TV-G
- Premise: The cuisine, culture and history of Scandinavia is explored in this travel-cooking series. (more)