ANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ] [ THEME MUSIC PLAYING ] [ BELLS CLANGING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM HALLINGSKARVET IN NORWAY'S MOUNTAIN REGION.

I'M ANDREAS VIESTAD.

TODAY IS THE DAY THE SHEEP ARE HEADING BACK TO THE FARMS AFTER MONTHS ON SUMMER PASTURE, WHERE THEY'VE JUST ROAMED THE MOUNTAINS, GRAZING ON WHATEVER THEY COULD FIND, BUSHES AND SHRUBS, WILD GRASSES AND HEATHER.

AND THIS DOES SOMETHING TO THE MEAT, TO THE FLAVOR, AND THAT'S WHAT WE'RE GOING TO CELEBRATE IN TODAY'S PROGRAM.

THE BEST WAY TO KEEP THE INTEGRITY OF THE MEAT TO REALLY TASTE WHERE IT COMES FROM IS TO NOT COOK IT AT ALL.

I'M GOING TO MAKE A DISH WITH RAW LAMB FILLET, LIKE A NORWEGIAN CARPACCIO WITH TINY BRUSSELS SPROUTS, PICKLED BEETROOT, SOUR CREAM AND JUNIPER.

THEN I'M GOING TO MAKE A JUICY LAMB BURGER WITH ROOT VEGETABLES, A KALE COLESLAW, A LOCAL CHEESE AND LINGONBERRIES.

AND TO FURTHER INVESTIGATE THE MANY FLAVORS OF LAMB, I'M GOING TO MAKE A DISH CONSISTING OF TWO ELEMENTS.

ONE SLOW-COOKED LAMB BELLY AND ONE LAMB SIRLOIN, BARELY COOKED.

WE'VE GOT SHEEP LIVING ALL AROUND THE COUNTRY, BUT THE NOBILITY OF SHEEP ARE THE ONES WHO LIVE HERE IN THE MOUNTAIN REGIONS.

THE QUALITY OF THE MEAT DEPENDS A LOT ON WHAT THE ANIMALS EAT.

AND UP HERE THEY FIND A REAL VARIED DIET OF AROMATIC HERBS AND SHRUBS AND BUSHES THAT DOES SOMETHING TO THE MEAT QUALITY, GIVES IT A SORT OF GAMEY, RICH FLAVOR.

I'M GOING TO MAKE A DISH USING FILLET OF LAMB, WHICH IS INCREDIBLY TENDER BUT ALSO QUITE FRAGILE.

SO I'M NOT GOING TO COOK IT AT ALL.

I'M GOING TO SERVE IT RAW.

AND THE FIRST THING I'LL DO IS JUST SLICE IT INTO QUITE THIN SLICES, KIND OF LIKE A CARPACCIO.

AND WHAT I'M GOING TO SERVE IT WITH IS, AMONG OTHER THINGS, PORCINI MUSHROOMS OR CEP MUSHROOMS.

THEY HAVE A SORT OF RICH, EARTHY FLAVOR, BUT WHEN YOU EAT THEM RAW, THEY HAVE A HINT OF SWEETNESS TO THEM AS WELL.

SO JUST THIN SLICES.

AND BEETROOT.

WHEN YOU TRY TO GROW BEETROOT THIS FAR NORTH, AND ESPECIALLY IF YOU TRY TO DO IT IN THE MOUNTAIN REGIONS, THEY SOMETIMES DON'T GET BIGGER THAN THIS, BUT THE FLAVOR IS REALLY QUITE INTENSE.

WHAT I'VE DONE IS I'VE PICKLED A FEW, AND THAT'S QUITE EASY.

WHAT YOU DO IS YOU JUST BOIL THE BEETROOT, AND YOU PUT THEM IN A JAR, AND YOU ADD ONE PART VINEGAR AND TWO OR THREE PARTS WATER, AND THEN YOU FLAVOR WITH A LITTLE BIT OF STAR ANISE, I THINK, IS VERY NICE.

AND SOME CORIANDER SEED AND A LITTLE BIT OF HORSERADISH.

AND ANOTHER SLIGHTLY UNDERDEVELOPED VEGETABLE.

THIS HERE IS BRUSSELS SPROUTS FROM MY OWN GARDEN, AND SOME OF THEM AREN'T BIGGER THAN THIS, BUT SOME OF THEM AREN'T BIGGER THAN THIS.

NOT MUCH FOOD, BUT THEY'VE GOT A SORT OF FIRMNESS AND TENDERNESS AND JUICINESS WHICH IS VERY NICE.

VERY CLEAR, CABBAGEY FLAVOR WITH A HINT OF SWEETNESS AND A LITTLE MUSTARD BITE.

SOME SOUR CREAM.

THE CLASSIC CARPACCIO HAS A SORT OF MAYONNAISE-BASED SAUCE.

I THINK IT'S NICE WITH A LITTLE BIT OF THE TARTNESS AND FRESHNESS FROM SOUR CREAM.

THE LAST THING WE NEED IS AN HERB, AND THE HERB THAT IS MOST ABUNDANT UP HERE IS JUNIPER.

THE ONE THING THAT MOST PEOPLE ASSOCIATE WITH JUNIPER IS THE JUNIPER BERRY, BUT THE PINES THEMSELVES ARE REALLY QUITE NICE.

THE OLD ONES, QUITE BITTER, BUT THE YOUNG ONES, THEY HAVEN'T LEARNED TO BE BITTER YET.

THEY HAVEN'T BEEN DISAPPOINTED BY LIFE AND THE COLD WINTERS UP HERE, SO THEY'RE REALLY VERY AROMATIC AND QUITE SWEET.

BUT YOU MUSTN'T USE TOO MUCH OF THEM, JUST A FEW.

AND A SPRINKLE OF SALT.

SMALL SPRINKLE IF YOU'RE DOING IT INSIDE, VERY BIG SPRINKLE IF YOU'RE DOING IT OUTSIDE AND THERE IS A LOT OF WIND.

AND THIS IS IT.

MMM.

A VERY NICELY BALANCED DISH.

EATING LAMB MEAT RAW REALLY GIVES YOU NEW APPRECIATION OF THE FLAVOR OF THE MEAT.

AND IT'S NOT SOMETHING WHERE YOU'LL EAT IT AS A MAIN COURSE, I THINK.

IT'S MUCH BETTER AS A STARTER LIKE THIS.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... >> EVERY SUMMER, MAGNE HAS ABOUT 250 SHEEP AND LAMB THAT ROAM FREELY IN THE MOUNTAINS.

HE'S AN OLD-STYLE SHEEP FARMER, AND HIS LIFESTYLE IS NOT SO UNLIKE SHEPHERDS WHO LIVED CENTURIES AGO.

HE WORKS WITH BASICALLY JUST TWO TOOLS, HIS TWO FEET.

THE MOUNTAIN REGION IS AN IMPORTANT PART OF NORWEGIAN IDENTITY.

FOR NATURE ROMANTICS, IT'S ONE OF THE FAVORITE PLACES ALONG WITH THE FJORDS, BUT IT ALSO SERVES A PURPOSE.

YOU CAN'T REALLY FARM HERE.

YOU CAN'T GROW ANYTHING HERE.

BUT THERE'S AN INTERPLAY BETWEEN THE FARM DOWN IN THE VALLEY AND LIFE UP HERE, BECAUSE ON THE FARM DOWN IN THE VALLEY, A LOT OF THE ACTIVITIES WERE JUST ABOUT MAKING ENOUGH SURPLUS TO LAST THROUGH WINTER.

SO WHAT THEY DID EVERY SUMMER WAS TO SEND WOMEN AND ALL THE ANIMALS ON THE FARM UP TO THE SUMMER PASTURE LANDS.

THEY HAD THESE SMALL FARMS UP IN THE MOUNTAINS, AND THE WOMEN WOULD SEND SHEEP AND COWS INTO THE MOUNTAIN AREA WHERE THEY WOULD GRAZE.

THEREBY YOU WOULDN'T HAVE TO DEPLETE THE RESOURCES DOWN ON THE FARM.

AND THE THINGS THAT YOU WOULD MAKE WOULD BE CHEESES, BUT YOU'D ALSO MAKE CURED MEATS.

A GREAT WAY TO MAKE SUMMER MEATS LAST ALL THROUGH THE YEAR.

LAMB MEAT IS INCREDIBLY FLAVORFUL, BUT THE MOST FLAVORFUL CUTS ARE THOSE FROM MUSCLES, MUCH-IN-USE MUSCLES THAT CONTAIN QUITE A BIT OF CONNECTIVE TISSUE AND FAT.

THE PROBLEM WITH THOSE, THOUGH, IS THAT THEY TEND TO BE QUITE TOUGH.

WELL, MOST OF THE TIME WE SOLVE THAT BY COOKING THE MEAT FOR A VERY LONG TIME, WHICH WE'LL DO LATER TODAY.

BUT YOU CAN ALSO CUT THE MEAT INTO TINY, TINY, SMALL CUBES.

THAT WAY YOU REMOVE THE TOUGHNESS, AND THAT'S WHAT WE DO WHEN WE GRIND MEAT.

AND I'M GOING TO MAKE FABULOUS LAMB BURGERS NOW, AND I'VE CHOSEN TWO SPECIFIC CUTS OF MEAT, THE NECK AND THE SHOULDER.

THE FRONT LEG.

AND THE IMPORTANT THING TO REMEMBER WHEN YOU'RE MAKING BURGERS IS DON'T MESS TOO MUCH WITH THE MEAT.

ONCE YOU'VE MINCED IT, TRY AND TOUCH IT AS LITTLE AS POSSIBLE.

BECAUSE IF YOU STIR IT, IF YOU MIX IT, IT TENDS TO BECOME A LITTLE BIT STICKY, A LITTLE BIT GLUEY.

IT RUINS THE TEXTURE.

I WANT A SORT OF MEAT-LIKE TEXTURE.

SO WHAT I'VE JUST DONE IS I'VE JUST ROLLED IT UP LIKE THIS, AND THEN I CUT THEM INTO PIECES LIKE THIS.

ABOUT 180 GRAMS.

THAT'S A LITTLE MORE THAN SIX OUNCES.

AND PEPPER.

AND THIS HERB, WILD OREGANO, THAT IS JUST INCREDIBLY INTENSE WHEN IT GROWS UP HERE IN THE MOUNTAINS.

I'LL SERVE THE LAMB BURGERS WITH SOME ROOT VEGETABLES.

THIS IS CELERIAC.

CUT INTO THIN SLICES AND TRIMMED TO ABOUT THE SAME SIZE AS THE LAMB BURGERS.

AND THEN RUTABAGA AS WELL.

I COOKED THE LAMB BURGERS AT RELATIVELY HIGH HEAT, AND NOW I'LL JUST LET THEM REST FOR A FEW MINUTES WHILE I COOK THE ROOT VEGETABLES.

FRYING THE ROOT VEGETABLES LIKE THAT BRINGS OUT AN EXTRA SWEETNESS IN THE RUTABAGA AND AN EXTRA MILD SPICINESS TO THE CELERIAC.

AND I'M GOING TO MAKE A SIMPLE COLESLAW AS WELL, BUT NOT A NORMAL COLESLAW.

THE ONE I'M GOING TO MAKE IS WITH KALE.

GREEN KALE, WINTER KALE.

AND I'LL JUST CUT THE KALE INTO SMALL SHREDS.

YOU CAN ALSO USE CAVOLO NERO, THE ITALIAN BLACK KALE, WHICH HAS A QUITE SIMILAR TASTE.

AND I'LL JUST DEGLAZE THE PAN WITH A LITTLE BIT OF WATER.

THAT WAY I'LL DO TWO THINGS.

I'LL BLANCH THE KALE, BUT ALSO MAKE SURE THAT IT SOPS UP ALL THE NICE COOKING JUICES FROM THE PAN.

AND WINTER KALE IS NOT ONE OF THOSE VEGETABLES THAT TRY TO CHARM YOU.

IT IS WHAT IT IS AND PROUDLY SO.

SO RELATIVELY TOUGH, IN OTHER WORDS.

BUT IT HAS A NICE HINT OF SPICINESS TO IT, AND I THINK THAT IT'S NICE IF YOU ACCENTUATE THAT.

SO I'M GOING TO ADD JUST A LITTLE BIT OF ALLSPICE, WHICH HAS A SORT OF NUTMEG AND MAIZE AND CINNAMON FLAVOR.

AND INSTEAD OF CREAMING THE KALE OR ADDING MAYONNAISE TO MAKE MORE TRADITIONAL COLESLAW, I'M GOING TO ADD SOME CHEESE.

THIS IS A LOCAL CHEESE MADE FROM GOAT MILK AND COW MILK, AND IT'S REALLY NICE AND CREAMY, BUT QUITE MILD.

SO I'LL JUST STIR THAT INTO THE KALE.

LET IT MELT AT LEAST PARTIALLY.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

A LITTLE BIT OF THIS COARSE, SWEET MUSTARD ON THE TOP PART OF THE HAMBURGER BUN, AND JUST A LITTLE BIT OF LINGONBERRY AS WELL.

YOU CAN USE CRANBERRY FOR THAT TARTNESS AND SWEETNESS.

MUCH OF NORWAY'S HISTORY HAS BEEN DEFINED BY OUR CONNECTION TO THE SEA AND OUR LONG COASTLINE.

BUT WHEN YOU COME HERE, IT IS THE MOUNTAINS THAT ARE THE REALLY DEFINING FEATURES.

WE DON'T HAVE MANY VERY, VERY HIGH MOUNTAINS, BUT WE HAVE MANY MOUNTAINS, MORE THAN 3,000 MOUNTAINTOPS THAT ARE MORE THAN 1,000 METERS ABOVE SEA LEVEL.

THAT'S 3,300 FEET.

FINALLY, TODAY, I'M GOING TO PREPARE LAMB IN TWO VERY DIFFERENT WAYS.

I'VE GOT TWO VERY DIFFERENT CUTS OF MEAT.

THE FIRST ONE IS THIS.

IT'S THE CHEAPEST CUT YOU CAN FIND.

IT'S OFTEN NOT SOLD AS ITSELF.

IT JUST GOES INTO MAKING SAUSAGES AND MINCE.

IT'S LAMB BELLY.

I THINK THAT IT IS REALLY QUITE NICE.

IT'S GOT MULTIPLE LAYERS OF MEAT AND FAT, MEAT AND FAT, SO IT'S INCREDIBLY FLAVORFUL, BUT IT NEEDS A LOT OF TIME.

SO THE FIRST THING I'M GOING TO DO IS JUST RUB IT WITH A GENEROUS AMOUNT OF SALT.

AND I'M GOING TO ROLL THIS UP, BUT FIRST I'M GOING TO FILL IT WITH HERBS AND GARLIC.

SO HERE I'VE GOT SOME WILD, LOCAL HERBS.

THIS IS LOCAL MINT.

AND WE'VE GOT SOME OF THIS WILD OREGANO, AND WE'VE GOT SOME REALLY AROMATIC THYME.

AND FOR THE WOODY HERBS, I JUST PULL OFF THE LEAVES, BECAUSE I DON'T WANT THE WOODY STEMS.

AND GARLIC.

HERE I'VE GOT SOME WONDERFUL, YOUNG GARLIC.

SO YOU SEE, THERE ARE NO GREEN SHOOTS.

WHEN YOU CAN SEE GREEN SHOOTS ON TOP OF YOUR CLOVE OF GARLIC, THAT MEANS THAT THE TASTE WILL BE QUITE POWERFUL AND ALSO QUITE BITTER.

I THINK THAT IT'S MUCH NICER WHEN THEY'RE YOUNG LIKE THIS.

AND THEN YOU CAN USE QUITE A LOT OF THEM, ESPECIALLY WHEN YOU'RE COOKING THEM FOR A LONG TIME, AS WE WILL BE WITH THIS DISH.

SO I'M USING FOUR CLOVES OF GARLIC.

THEN I JUST RUB THE MEAT WITH THIS GREENISH MIXTURE, AND THEN I'LL JUST TRY AND GET THE HERB MIXTURE INTO THE SMALL, LITTLE NOOKS AND CREVICES IN THE MEAT AS WELL.

AND THEN I ROLL IT UP.

I'LL TIE IT UP WITH A STRING, AND I INSIST ON USING COTTON STRING, BECAUSE I KNOW IT WON'T MELT IF I EXPOSE IT TO HIGH HEAT.

AND THEN I JUST TIE IT LIKE THIS.

I'LL SEAR IT IN THE PAN JUST TO START THE BROWNING AND CARAMELIZATION PROCESSES THAT WILL BRING OUT A LOT OF FLAVOR.

AND I'M GOING TO SERVE THE MEAT WITH BAKED ROOT VEGETABLES.

THAT'S QUITE TRADITIONAL, BUT IT IS WORTH NOTICING THAT ROOT VEGETABLES ARE NOT JUST ROOT VEGETABLES.

THEY TEND TO BE BETTER WHEN THEY'VE GROWN UNDER A LITTLE BIT OF STRESS.

SO THESE POTATOES HERE GROWN ON THE HILLSIDE, THEY ARE SWEETER AND MORE FLAVORFUL THAN THOSE GROWN FURTHER DOWN IN THE VALLEY.

AND THE SAME GOES FOR THE CARROTS AND THE OTHER ROOT VEGETABLES.

AND CARROTS WITH MANY DIFFERENT COLORS, NOT JUST THE NORMAL ORANGE.

AND GARLIC, AND I'M USING QUITE A LOT.

BECAUSE ONCE IT'S BAKED GENTLY, THOSE SULFUROUS COMPOUNDS, YOU KNOW, THE STUFF THAT GIVES YOU GARLIC BREATH, THOSE ARE TRANSFORMED INTO SUGARS AND IT BECOMES QUITE MILD, SO YOU CAN EAT A LOT OF IT WITHOUT ENDING UP STINKING OF GARLIC.

AND THE SAME APPLIES TO ONION, BUT MOST OF US KNOW THAT.

ONION BECOMES WONDERFULLY SWEET.

AND THEN PARSLEY ROOT.

ONE PARSLEY ROOT PEELED, HALVED AND QUARTERED.

JUST A COUPLE OF DROPS OF OIL, AND THEN I'LL MIX THE VEGETABLES SO THAT THE OIL MORE OR LESS COVERS.

AND A LITTLE SPRINKLE OF SALT.

AND THEN I'LL JUST, OW, ADD THE MEAT.

YOU MIGHT WANT TO USE UTENSILS FOR THIS.

PLACE THE MEAT ON TOP, AND THEN I'LL PUT IT IN THE OVEN.

FIRST AT 175 CENTIGRADE, THAT'S 350 FAHRENHEIT, FOR ONE HOUR.

THEN I REDUCE THE TEMPERATURE TO 100 CELSIUS, THAT'S 210 FAHRENHEIT.

JUST KEEP AN EYE ON THE VEGETABLES.

THEY DON'T WANT QUITE AS MUCH HEAT AS THAT, SO YOU MIGHT WANT TO TAKE OUT THE VEGETABLES AT ABOUT HALF-TIME, AND THEN JUST ADD THEM AGAIN THE LAST FIVE MINUTES OR SO.

ONE OF THE MAIN POINTS WITH THIS DISH, THE ROLLED LAMB BELLY, IS TO DELIBERATELY OVERCOOK IT TO BRING OUT MORE FLAVORS.

WELL, FOR THIS NEXT CUT OF MEAT, THE LAMB SIRLOIN, I'M GOING TO TREAT IT QUITE DIFFERENTLY.

I'M GOING TO MAKE A SORT OF PLAY BETWEEN THE OVERCOOKED AND THE UNDERCOOKED, SO THAT YOU CAN REALLY INVESTIGATE THE FLAVORS.

THE FIRST THING I'LL DO IS TO SCORE THE FATTY SIDE A LITTLE BIT AND MAKE A CRISSCROSS PATTERN.

SEASON WITH A LITTLE BIT OF SALT.

BUT THEN COMES THE SOMEWHAT UNUSUAL THING.

I'LL MAKE INCISIONS IN BETWEEN THE FAT AND THE MEAT.

AND I'LL ADD SOME HERBS, A LITTLE BIT OF THAT FANTASTIC THYME, AND SOME ROSEMARY.

AND THEN I COOK IT FAT SIDE DOWN.

I'M NOT COOKING THIS AS A NORMAL STEAK, WHERE YOU'LL FLIP THE STEAK EVERY COUPLE OF MINUTES IN ORDER TO GET IT EVENLY COOKED.

I'M GOING TO COOK IT 90% OF THE TIME WITH THE FAT SIDE DOWN.

NOW THE MEAT HAS BEEN IN THE PAN FOR A GOOD 15 MINUTES, AND IT'S QUITE CHARRED AND OVERCOOKED ON THIS SIDE.

IT'S TIME TO SEASON IT ON THE TOP SIDE WITH SALT AND PEPPER, AND THEN FLIP IT TO JUST GIVE IT ONE MINUTE ON THAT SIDE JUST TO SEAR IT.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

I'LL JUST REMOVE THE PART THAT'S TOO CHARRED.

AND LOOK HERE.

WHEN I MAKE A SLICE, YOU'LL SEE THAT IT'S QUITE DIFFERENT.

YOU'VE GOT THIS PART THAT IS QUITE OVERCOOKED, THIS PART, WHICH IS PROBABLY WHAT MOST PEOPLE WOULD CALL TENDER.

AND THE TOP PART, WHICH IS WHAT MOST PEOPLE WILL CALL UNDERCOOKED.

AND TO ME, THAT MAKES IT A REALLY INTERESTING TASTE EXPERIENCE.

MMM.

THE TEXTURE IS DIFFERENT WITH EVERY BITE, THE FLAVOR IS DIFFERENT WITH EVERY BITE, FROM THE WAY SORT OF YOUR GRANDMOTHER WOULD MAKE LAMB CHOPS, SLIGHTLY OVERCOOKED, TO THE FINEST, MOST DELICATELY COOKED PIECE OF LAMB FILLET THAT YOU WOULD GET IN A HIGH-END RESTAURANT.

AND IT'S ALL IN ONE MOUTHFUL.

AND IT'S INTERESTING TO NOTICE HOW DIFFERENT THESE TWO CUTS OF MEAT TASTE.

THEY ARE FROM THE SAME ANIMAL, BUT YET THEY TASTE COMPLETELY DIFFERENT HERE.

THE FLAVOR SPECTER IS SORT OF DEEP, AND IT REMINDS YOU MUCH MORE OF A STEW THAN OF A STEAK.

AND I THINK THAT THAT MAKES IT MUCH MORE INTERESTING WHEN YOU SERVE THEM TOGETHER.

YOU GET THIS WIDE SPECTER OF DIFFERENT LAMB FLAVORS.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ]