>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.

>> ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM THE FROGNER PARK IN OSLO, NORWAY.

I'M ANDREAS VIESTAD.

THIS IS MY BACKYARD.

I GREW UP JUST A STONE'S THROW FROM HERE, AND THIS IS THE PARK WHERE I USED TO HANG OUT AND PLAY AS A KID.

THE FROGNER PARK IS A TOURIST MAGNET, BUT IT ALSO SERVES AN IMPORTANT FUNCTION, AS ONE OF THE CITY'S GREEN LUNGS.

NOW, IN SUMMER, IT'S AT ITS BEST.

IT'S GREEN AND LUSH.

THE PERFECT PLACE TO RELAX, ENJOY NATURE, HAVE AN ICE CREAM, HAVE AN OUTDOOR SWIM, OR EVEN ENJOY MUSIC.

THIS IS THE TIME FOR THE ANNUAL NORWEGIAN WOOD MUSIC FESTIVAL THAT GATHERS MUSIC LOVERS FROM ALL OVER THE COUNTRY, AND ARTISTS FROM ALL OVER THE WORLD.

AND TODAY WE'LL ENJOY IT ALL.

AND I'M GOING TO START OFF WITH THE ONE THING THAT I ASSOCIATE WITH SUMMER IN THE PARK, AND THAT'S ICE CREAM.

I'M GOING TO MAKE HOMEMADE ICE CREAM, FLAVORED BY THE PARK ITSELF AND ITS BEAUTIFUL ROSES.

I'M GOING TO FORAGE FOR WILD HERBS AND MAKE MY OWN CHLOROPHYLL PESTO, SERVED WITH ANOTHER OF THE PARK'S SPECIALTIES, STALE BREAD THAT IS NORMALLY RESERVED FOR THE DUCKS.

THINK OF IT AS A NORWEGIAN BRUSCHETTA.

THEN I'M GOING TO MAKE A DRINK THAT I HOPE WILL BE THE OFFICIAL DRINK OF THE NORWEGIAN WOOD FESTIVAL.

IT'S MADE WITH NORWEGIAN WOOD, BIRCH AND SPRUCE.

AND MY COLLEAGUE, SARA LA FOUNTAIN, WILL MAKE A CUCUMBER VODKA DRINK ON THE ROCKS.

FINALLY, SARA AND I WILL MAKE REAL FESTIVAL FOOD.

WITH A LITTLE HELP FROM A FRIEND, I'M GOING TO MAKE HERB-FLAVORED SAUSAGES, AND SARA WILL MAKE A HEARTY HAMBURGER.

A ROSE IS PRETTY, BUT IT CAN ALSO SERVE A PURPOSE ON THE TABLE.

BECAUSE THESE PRETTY CREATURES, THE ROSE PETALS, THEY... ACTUALLY TASTE QUITE NICE.

THIS ONE HAS A VERY, VERY MILD, PERFUMED FLAVOR.

WHICH SUITS ME JUST FINE.

WHEN I WAS A KID, I LOVED COMING TO THIS PARK.

I WAS A CITY BOY, AND COMING HERE I COULD ROAM FREELY WITHOUT HAVING TO CARE ABOUT TRAFFIC, AND I GOT AN ICE CREAM, I THINK, EVERY TIME I CAME HERE.

AND IT WAS JUST A NORMAL, COMMERCIAL ICE CREAM, SO TO ME THIS PARK TASTES OF ARTIFICIAL FLAVORINGS AND SUGAR AND WHATEVER THEY PUT INTO COMMERCIAL ICE CREAM.

BUT IT DOESN'T HAVE TO BE LIKE THAT.

YOU CAN ACTUALLY MAKE AN ICE CREAM THAT WILL TASTE OF THE PARK ITSELF.

THAT'S WHY I PICKED ALL OF THESE ROSES.

I'M GOING TO MAKE ROSE ICE CREAM.

I'M USING ONE LITER, ONE QUART, OF MILK, AND SIX DECILITERS, NEARLY THREE CUPS, OF CREAM.

SUGAR, HERE I'VE GOT ABOUT TWO DECILITERS, THAT'S THREE QUARTERS OF A CUP, OF SUGAR.

AND SEVEN EGG YOLKS.

THIS HERE CAN BE THE BASE OF ANY ICE CREAM.

YOU CAN ADD VANILLA, OR STRAWBERRIES OR RASPBERRIES OR HAZELNUTS, ANYTHING YOU LIKE.

I'M ADDING ROSE PETALS.

IF YOU WANT TO MAKE THIS YOURSELF, DON'T USE FLOWERS THAT HAVE BEEN SPRAYED.

USE ROSES THAT YOU'VE PICKED IN YOUR OWN GARDEN.

DON'T USE THE BEAUTIFUL ROSES THAT YOU GOT FROM YOUR LOVER, BECAUSE IF THEY'RE STORE-BOUGHT, THEY'VE PROBABLY BEEN SPRAYED ABOUT TWO HUNDRED TIMES, AND THEY'RE NOT MEANT FOR HUMAN CONSUMPTION.

THEN I JUST HEAT THIS MIXTURE UNTIL IT STARTS TO THICKEN.

YOU GOTTA STIR IT ALL THE TIME, AND YOU GOTTA BE QUITE CAREFUL, BECAUSE IF YOU OVERHEAT IT, IT WILL START TO CURDLE.

IF YOU HAVE A COOKING THERMOMETER, YOU SHOULD WAIT UNTIL THE TEMPERATURE IS AROUND 70 ON DR. CELSIUS' THERMOMETER.

THAT'S 158 ON DR. FAHRENHEIT'S THERMOMETER.

NOW COMES THE ONLY SLIGHTLY DIFFICULT PART OF ICE CREAM MAKING, THAT IS WAITING UNTIL THE MIXTURE HAS ROOM TEMPERATURE OR, IN THIS CASE, PARK TEMPERATURE.

NOW THE FUN CAN START.

I'LL JUST REMOVE THE ROSE PETALS.

THEY'VE DONE THEIR DUTY.

THERE ARE THREE WAYS YOU CAN MAKE YOUR OWN ICE CREAM.

ONE IS USING AN ELECTRIC ICE CREAM MAKER.

THE OTHER IS JUST PLACING IT IN THE FREEZER AND JUST STIR EVERY FIFTEEN MINUTES OR SO, SO IT DOESN'T FREEZE INTO ONE HARD LUMP.

AND THE THIRD ONE, WHICH I THINK IS THE BEST, IS TO USE A HAND-CRANKED ICE CREAM MAKER.

THIS IS HOW THEY MADE ICE CREAM IN THE OLD DAYS.

IT DOESN'T DEMAND ANY ELECTRICITY.

YOU JUST USE CRUSHED ICE, AND THEN I'M ADDING LOTS OF COARSE SALT.

AND BY ADDING SALT, YOU LOWER THE FREEZING POINT, FROM BEING ZERO DEGREES CELSIUS, THAT'S 32 FAHRENHEIT, TO AROUND MINUS 8 OR MINUS 10, SO THAT'S AROUND 15 DEGREES FAHRENHEIT, IS THE LOWEST I'VE MEASURED ON A MACHINE LIKE THIS.

MM!

AND IT TASTES OF SUMMER, LIKE ICE CREAM ALWAYS DOES, BUT IT ALSO TASTES OF ROSES, AND OF THIS T PLACE, THIS EXACT DAY.

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

DOWN HERE IN THIS LITTLE VALLEY, IT SMELLS LIKE SOMEONE HAS BEEN FIGHTING IN THE TZATZIKI FACTORY.

IT SMELLS STRONGLY OF GARLIC.

AND THE REASON IS THIS.

AN INCREDIBLY INNOCENT-LOOKING, BEAUTIFUL FLOWER... THAT, WHEN YOU EAT IT, IT TASTES...

INTENSELY OF GARLIC.

THIS IS OUR OWN WILD GARLIC, THE RAMSONS.

THE FLOWER IS EDIBLE, SO IS THE LEAF.

ELM SEEDS.

WHEN THEY'RE A LITTLE BIT YOUNGER THAN THIS, THEY'RE ALMOST SALADY.

WHEN THEY'RE MATURE, LIKE THIS, THE SEEDS TASTE ALMOST LIKE NUTS.

THIS HERE IS A MUCH HATED PLANT AMONG GARDENERS.

GROUND ELDER.

IT POPS UP ALMOST EVERYWHERE.

PARTICULARLY WHERE PEOPLE DON'T WANT IT.

BUT IT'S REALLY QUITE TASTY IN MODERATE DOSES, ESPECIALLY IF YOU PICK THE YOUNG SHOOTS LIKE THIS ONE, WHICH IS LIGHT GREEN.

AND STINGING NETTLES.

ALSO JUST THE YOUNGER PLANTS.

ONE LITTLE ADVICE ABOUT THESE WILD HERBS IS, PICK THEM AND RINSE THEM BEFORE YOU DO ANYTHING MORE.

I'M GOING TO USE THESE WILD HERBS TO MAKE A KIND OF NORWEGIAN PESTO.

I START OFF BY PUTTING A LITTLE BIT OF COARSE SEA SALT DOWN INTO THE MORTAR.

THAT WILL HELP TO CRUSH THESE GREEN LEAVES.

TO GET A LITTLE BIT OF THAT NUTTY FLAVOR, I ADD A FEW OF THESE ELM SEEDS, WHERE I JUST REMOVE THE OUTER PART AND I JUST KEEP THE SEED.

TASTES ALMOST LIKE HAZELNUTS.

AND ANOTHER THING THAT TASTES LIKE HAZELNUTS ARE HAZELNUTS.

TRADITIONAL ITALIAN PESTO USES PARMESAN CHEESE.

HERE I'M USING A SIMILAR CHEESE, A NORWEGIAN HARD CHEESE CALLEDTEFJELL, THAT HAS ALSO MATURED FOR ABOUT A YEAR AND A HALF.

A LITTLE BIT OF RAPESEED OIL.

AND NOW IT'S INTERESTING TO SEE HOW IT TASTES.

IT'S DELICIOUS!

AND WHEREVER YOU LIVE, THERE ARE WILD HERBS.

YOU SHOULD GET TO KNOW THEM.

YOU SHOULD CHECK THEM OUT ON THE INTERNET, BUY A BOOK, BECAUSE THERE ARE SOME WILD HERBS THAT ARE QUITE POISONOUS.

BUT ONCE YOU GET TO KNOW THE GOOD STUFF, YOU'VE GOT A GIFT FOR LIFE.

THERE ARE MANY WAYS TO SERVE THIS WILD HERB PESTO.

I'M GOING TO PREPARE IT IN A WAY THAT'S INSPIRED BY THIS PARK.

ONE OF THE MANY FLAVORS OF THIS PARK IS THE FLAVOR OF STALE BREAD.

THIS IS WHERE PEOPLE FROM THE NEIGHBORHOOD COME WITH THEIR REMAINS OF BREAD, AND THEY GIVE IT TO THE DUCKS.

>> HI.

>> HI.

>> CAN I HAVE SOME BREAD?

>> YES, OF COURSE YOU CAN.

THERE YOU ARE.

>> THANK YOU.

IT'S NOT FOR THE DUCKS.

>> IT'S NOT?

>> IT'S FOR ME.

STALE BREAD, IT'S NOT EASY TO LIKE, UNLESS YOU KNOW HOW TO PREPARE IT RIGHT, IN THIS CASE, JUST GIVING IT A QUICK ROUND ON THE GRILL.

HEY, GUYS, CAN I BORROW YOUR GRILL FOR A SECOND?

>> OF COURSE.

>> I'LL JUST RUB THE BREAD WITH THIS PESTO.

DECORATE WITH A FEW OF THOSE WILD GARLIC RAMSON FLOWERS.

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

I ONCE HAD A GIRL, OR SHOULD I SAY, SHE ONCE HAD ME.

THE NORWEGIAN WOOD MUSIC FESTIVAL IS NAMED AFTER A FAMOUS 1965 BEATLES SONG, BUT THAT SONG, OF COURSE, DOESN'T REALLY REFER TO NORWAY OR TO WOOD, IT REFERS, I'VE BEEN TOLD, TO THE SMOKE HANGING IN THE APARTMENT OF ONE OF JOHN LENNON'S MISTRESSES, AND THAT SMOKE, I THINK, WAS... NOT FROM TOBACCO.

BUT I'M GOING TO MAKE A DRINK NOW THAT I TOO WILL NAME "NORWEGIAN WOOD."

BUT IT'S GOING TO BE ALL ABOUT NORWEGIAN WOOD, BECAUSE IT'S GOING TO BE BASED ON TWO OF THE MOST COMMON TREES IN NORWAY, BIRCH AND SPRUCE.

AND EVEN IF YOU DON'T HAVE BIRCH OR SPRUCE GROWING IN YOUR REGION, YOU CAN USE THE SAME IDEA WITH THYME AND OREGANO.

HERE I'VE TAKEN YOUNG, LIGHT GREEN SPRUCE SHOOTS, AND I'VE BOILED THEM WITH WATER AND SUGAR UNTIL I GOT A LIGHT SYRUP LIKE THIS.

AND I'VE ALSO TAKEN YOUNG BIRCH SHOOTS AND BOILED THEM AS WELL WITH WATER AND SUGAR, UNTIL I GOT A SIMILAR BUT MORE AROMATIC SYRUP.

I'M GOING TO COMBINE THEM WITH NORWAY'S NATIONAL LIQUEUR, NAMELY AQUAVIT.

AND I'M USING TWO CENTILITERS, A LITTLE MORE THAN ONE TABLESPOON, OF SPRUCE SYRUP.

TWICE AS MUCH OF THE BIRCH SYRUP.

FOUR CENTILITERS, THAT'S NEARLY THREE TABLESPOONS.

SIX CENTILITERS OF AQUAVIT.

AND I WANT TO MAKE THIS INTO A FROZEN SUMMER DRINK, NOW THAT THEY'VE TURNED THE OLD MUNICIPAL BATH INTO A LOUNGE AREA FOR THE FESTIVAL.

I'M ADDING TWELVE ICE CUBES.

NOW I'VE GOT A SUPER COLD FROZEN DRINK.

HI, SARA.

>> THAT LOOKS YUMMY.

>> THANK YOU.

I'M JOINED BY "NEW SCANDINAVIAN COOKING" CO-STAR SARA LA FOUNTAIN.

>> OH, YUMMY.

>> IT'S THE TASTE OF NORWEGIAN WOODS, AND I GUESS THE SAME FLAVORS CAN BE FOUND IN FINNISH WOODS AS WELL.

IT'S SPRUCE AND BIRCH.

TOAST.

>> TOAST.

MMM.

>> AND I BELIEVE YOU'RE GONNA MAKE A DRINK FOR US AS WELL?

>> YES, I'M GONNA DO MY THING.

>> WELL, SARA, THE BAR IS ALL YOURS.

>> OKAY, THANK YOU.

FIRST OF ALL YOU NEED SUGAR SYRUP.

EQUAL PARTS OF SUGAR AND WATER, BRING IT TO A BOIL, THAT'S IT.

THREE CENTILITERS.

AND THEN THAT GOOD QUALITY VODKA.

ALSO THREE CENTILITERS.

AND THEN WE'RE GONNA ADD SOME CUCUMBER.

FIVE SLICES.

AND IT'S GONNA GIVE A NICE, BEAUTIFUL AROMA.

AND THEN I'M GONNA MUDDLE IT.

TO BRING ALL THAT FLAVOR INTO THE VODKA AND THE SUGAR SYRUP, A LEMON.

I'M GONNA SQUEEZE THAT.

GOOD.

AND THEN JUST A LOT OF ICE.

AND I'M GONNA GARNISH IT WITH A CUCUMBER STICK AND A LITTLE BIT OF DILL FROM FINLAND, JUST TO MAKE IT MORE VISUAL.

YES, THAT'S GOOD.

BUT NOW IT'S TIME FOR THE HAMBURGERS.

>> Viestad: SOFIE RAILO IS AN EXPERT ON WILD EDIBLE PLANTS.

>> HI, SOFIE.

>> HELLO.

>> DID YOU FIND ANYTHING?

>> OF COURSE.

>> HOW MANY DIFFERENT HERBS AND PLANTS?

>> NOW IT'S 29.

>> 29?

>> YES.

>> AND THEY'RE ALL EDIBLE?

>> OF COURSE.

>> CAN I HAVE SOME RAMSONS?

>> OF COURSE.

THERE YOU ARE.

>> THAOU.

>> BYE-BYE.

>> WHAT A FUN PARK.

THIS IS LIKE A BIG LIVING ROOM WHERE YOU CAN CELEBRATE THE SUMMER.

AND NOW I'M GONNA MAKE A FESTIVAL BURGER.

IT'S GONNA BE SO YUMMY.

I'M GONNA DO A JUICY MEAT PATTY.

AND THEN A SCANDINAVIAN INSPIRED SAUCE, WITH A VERY YUMMY BACON MARMALADE.

MMM.

SO LET'S ACTUALLY START FROM THE BACON.

YOU NEED LOTS OF IT.

ONE PACK, TO BE EXACT.

NOW I'M GONNA CUT IT INTO NICE, ROUGH PIECES, KIND OF RUSTIC.

LITTLE BIT OF OIL.

WE NEED IT TO GET REALLY SMOKING HOT.

EVERYBODY LOVES BACON.

IT'S SO GOOD.

SO I'M GONNA PUT THAT... GET IT REALLY NICE AND CRISPY.

AND THEN I NEED SOME ONIONS.

TWO RED ONIONS.

I'M GONNA TAKE ALL THIS CRISPY BACON AND LEAVE ALL THAT FAT ON THE SAUCEPAN.

AND I'M GOING TO CARAMELIZE THE ONIONS IN THAT FAT.

MMM!

SO NOW I'M GONNA ADD A LITTLE BIT MORE FLAVOR.

THIS IS APPLE JAM.

IT'S GONNA GIVE SWEETNESS AND ALSO A BIT OF TARTNESS.

2 1/2 TABLESPOONS.

ALSO A BIT OF BROWN SUGAR.

ABOUT LIKE ONE TABLESPOON.

AND THEN I STILL WANT THAT THE MARMALADE IS SAVORY, SO I'M GONNA ALSO ADD A BIT OF MUSTARD.

ONE TABLESPOON.

AND THEN MY SPECIAL INGREDIENT, WHICH I GOT FROM ANDREAS.

LOOK HOW PRETTY THESE ARE, AH!

RAMSON FLOWERS.

AND I JUST WANT A HINT OF GARLIC, NOT TOO MUCH, SO THIS IS PERFECT.

AND GREAT THAT YOU CAN GET ALL THESE THINGS FROM HERE, IN THE PARK.

JUST A SPLASH OF VINEGAR, SO IT'S GONNA ADD A LITTLE BIT OF ACIDITY TO THE MARMALADE.

AND THEN, OF COURSE, MY BACON.

JUST A LITTLE BIT OF SALT AND PEPPER.

AND THEN MY DIVINE BACON MARMALADE IS DONE.

FOR OUR NEXT SAUCE, I'M GOING TO DO AN AMAZING, FLAVORFUL, SCANDINAVIAN INSPIRED SAUCE.

FIRST OF ALL THE MAYONNAISE, ONE DECILITER.

IT'S A LITTLE BIT LESS THAN HALF A CUP.

A LITTLE BIT OF SOUR CREAM.

FIVE TABLESPOONS.

AND THEN THIS HEAVENLY CHEESE.

I FELL IN LOVE WITH THIS CUTE PICTURE, AND THEN I TASTED THIS CHEESE AND I'M IN LOVE.

THIS IS BLUE CHEESE, BUT IT'S NOT THAT STRONG.

SO ABOUT FIFTY GRAMS, TWO OUNCES, LITTLE BIT LESS.

OKAY, AND THEN WE NEED SOME HORSERADISH.

THIS IS KIND OF LIKE SCANDINAVIAN WASABI.

SO I'M GONNA PUT A LITTLE BIT MORE KICK TO IT.

NOT TOO MUCH, BUT I WOULD SAY ONE TABLESPOON IS A GOOD WAY TO GO.

A LITTLE BIT FRESH FLAVORS, CLASSIC LEMON.

THREE TABLESPOONS.

AND THEN DILL.

IN FINLAND WE USE A LOT, SO I'M GONNA PUT TWO TABLESPOONS.

MM-MM-MM, SO GOOD.

OY-OY-OY.

BUT NOW FOR THE KING OF THE DISH.

700 GRAMS OF MINCED BEEF MEAT.

IT'S LOCAL, I JUST GOT IT FROM THE BUTCHER.

I'M GONNA PUT SOME MORE FLAVOR IN IT.

AND, LOOK, I BROUGHT THIS ALL THE WAY FROM FINLAND.

THIS IS TURUN SINAPPIA.

WE HAVE THIS ALL THE TIME WHEN WE GRILL.

THIS IS STRONG MUSTARD.

I'M GONNA HAVE ONE BIG TABLESPOON.

I'M ALSO GONNA ADD A LITTLE BIT OF HORSERADISH.

ABOUT ONE TABLESPOON.

AND THEN LARD, AND ABOUT 70 GRAMS OF IT.

IT'S ABOUT 6 TABLESPOONS.

AND I'M GONNA CHOP IT IN REALLY SMALL PIECES, SO WHEN IT GOES ON THE GRILL, IT'S KIND OF LIKE SMALL EXPLOSIONS OF FLAVOR.

IT REALLY WORKS.

I'M GONNA ADD A LITTLE BIT OF SALT AND PEPPER.

AND THERE IT IS.

NOW THE MIXTURE IS DONE, AND I'M GONNA START MOLDING SMALL MINI BURGERS FOR THE FESTIVAL.

AND NOW IT'S THE FUN PART.

PUT THAT BURGER TOGETHER, MAKE IT SHINE.

PRETTY.

FIRST OF ALL, A LITTLE BIT OF TURUN SINAPPIA.

THE STRONG MUSTARD.

AND CRISPY LETTUCE.

AND THAT JUICY PATTY.

LET'S TOP IT WITH THE BACON MARMALADE.

JUST A DAB OF KETCHUP.

THIS BURGER IS GONNA MAKE YOU HAPPY.

YOU'RE GONNA SMILE ALL DAY LONG.

AND ALSO YOU'RE GONNA HAVE ENERGY TO DANCE IN THE NORWEGIAN WOOD FESTIVAL.

OKAY, I HAVE TO GO FOR IT.

MMM!

CAN YOU SEE, I'M SMILING?

OHHH!

>> Viestad: TIMON BOTEZ IS AN OLD FRIEND OF MINE, AND WE USED TO HANG OUT IN THE PARK TOGETHER AND DO A LITTLE BIT OF BREAKDANCING.

TODAY TIMON IS A GRAPHIC DESIGNER AND HE ALSO RUNS THE SAUSAGE CLUB TANTRUM.

HI, TIMON.

>> HEY THERE.

>> I'VE GOT SOME FLAVORINGS FOR THE NEXT BATCH OF SAUSAG >> ALL RIGHT.

>> HERE ARE SOME RAMSONS THAT WE PICKED IN THE PARK.

>> EXCELLENT.

A BIT LIKE A GOOD GARLIC.

>> YEAH, IT IS.

AND I'VE GOT SOME OREGANO FROM MY OWN KITCHEN GARDEN.

>> ALL RIGHT, THAT'S A GOOD COMBO.

>> YES.

SO I THOUGHT I'D JUST CHOP THE HERBS.

AND JUST SAY "STOP" WHEN YOU THINK IT'S... >> I THINK THAT'S GOOD.

>> OKAY, YEAH, SO QUITE COARSE.

AND WE'VE GOT A GENEROUS AMOUNT OF FRESH HERBS, BUT I WANNA ADD SOME DRIED HERBS AS WELL.

IT'S A MIXTURE OF REALLY COLORFUL HERBS.

THERE'S MARIGOLD HERE, THERE'S A LITTLE BIT OF LOVAGE, QUITE A LOT OF DILL.

AND I THINK THAT THESE QUITE SWEET SMELLS GO REALLY NICE TOGETHER WITH THE RELATIVELY HEAVY FLAVORS FROM THE RAMSONS AND THE OREGANO.

AND THEN A LITTLE BIT OF PEPPER.

HAVE WE FORGOTTEN ANYTHING?

>> YEAH, WE'VE FORGOTTEN THE SALT.

>> THE SALT, YES.

>> WE HAVE THREE TABLESPOONS FOR THIS BATCH OF ABOUT SIX POUNDS, SO HALF A TABLESPOON PER POUND.

>> SO ABOUT 15 GRAMS PER KILO?

>> EXACTLY.

>> AND I CAN SEE THAT THERE'S QUITE A LOT OF FAT IN THE MEAT AS WELL.

>> IT'S IMPORTANT FOR FLAVOR AND FOR JUICINESS.

WE USE ABOUT 20% TO 25% OF FAT, BUT YOU COULD GO AS HIGH AS 30%.

>> 30%?

>> 30%.

>> PRETTY RICH SAUSAGES.

>> AND JUICY.

>> HERE WE'VE GOT SEVERAL METERS, SEVERAL YARDS, OF THE BEST FESTIVAL FOOD I CAN IMAGINE.

DO YOU THINK THIS WILL WORK?

>> AFTER SOME TIME ON THE GRILL, ABSOLUTELY.

>> HI.

>> LOOKS GOOD.

>> THANK YOU.

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

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.