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New Scandinavian Cooking
The Grain Belt of the Country
Season 4
Episode 406
Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Employing the popular practice of inland fishing, Andreas makes a salad of sprouting grains and pan-fried zander fish (a close relative of the perch). He also creates a malt shake, and for the main course, an oven-baked pork roast with crackling.
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27:09
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Chef Christer explores Eastern Norway’s rich cultural, culinary, and naval history.
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26:59
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26:54
Christer ventures into Majavatn, the heart of the Sami People’s cuisine and culture.
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24:33
Chef Christer travels to Bamle in Eastern Norway and cooks with a handmade stone oven.
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27:52
Guest host and chef Ida Gran-Jansen visits rich fishing grounds on Norway's west coast.
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26:11
Andreas visits Sokna in Eastern Norway — where wheat, barley and rye are all grown.
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27:05
Andreas visits Savalen in Eastern Norway, where he makes some of his Christmas favorites.