>> THIS PROGRAM IS FUNDED BY THE FOLLOWING.

>> I CAN'T COUNT HOW MANY GOOD SHIRTS I'VE LOST FIGHTING BEETROOT.

[ WOMAN SINGING IN NORWEGIAN ] HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM LOFOTEN IN NORTHERN NORWAY.

I'M ANDREAS VIESTAD.

LOFOTEN IS ONE OF NORWAY'S FOREMOST HOLIDAY DESTINATIONS, A BEAUTIFUL ARCHIPELAGO THROWN INTO THE ATLANTIC OCEAN.

IT'S ALSO THE NORTHERNMOST OF THE GREAT VIKING SETTLEMENTS.

AND IN TODAY'S PROGRAM, WE'LL FOLLOW IN THE FOOTSTEPS OF THE VIKINGS.

I'LL USE THE HISTORICALLY MOST IMPORTANT CEREAL TO MAKE A BARLEY AND BEETROOT RISOTTO WITH LOCAL CHEESE.

TRADITIONALLY, THIS IS HOW MOST PEOPLE HAVE ARRIVED IN LOFOTEN -- BY BOAT.

AND EVEN THOUGH THERE ARE THREE SMALL AIRPORTS AND ROAD ACCESS TODAY, MOST VISITORS PREFER TO ARRIVE THIS WAY -- THE GRAND WAY.

WE'RE ABOARD HURTIGRUTEN, THE COASTAL EXPRESS THAT TRAVELS THE COAST OF NORWAY FROM BERGEN IN THE SOUTH, PAST THE NORTHERN CAPE, AND ALL THE WAY TO KIRKENES NEAR THE BORDER WITH RUSSIA.

AND SEEING THE 500-MILLION-YEAR-OLD MOUNTAINS OF LOFOTEN RISE UP FROM THE OCEAN IS BREATHTAKING.

[ SHIP HORN BLOWS ] [ SHEEP BLEATS ] YOU WOULD THINK THAT HERE IN THE OUTSKIRTS OF THE WORLD, LIFE HAS BEEN PRETTY MARGINAL, THAT EVERY SIGN OF WEALTH AND OPULENCE WOULD BE, WELL, PRETTY MODEST.

BUT, IN FACT, THE OPPOSITE IS TRUE.

I'M GOING TO VISIT BORG, THE LONGEST OF THE VIKING LONGHOUSES THAT HAVE BEEN DISCOVERED.

I'LL COOK A VIKING DISH IN THE LOVINGLY RECONSTRUCTED CHIEFTAIN'S HOUSE THAT NOW SERVES AS A MUSEUM -- BEER-BRAISED BEEF RIBS.

AND WHERE DID THIS AFFLUENCE COME FROM?

IT WAS FROM THE TRADE OF FISH AND FURS -- MOST IMPORTANTLY, CODFISH.

I'M GOING TO MAKE A DISH USING MATURED COD, OR BOKNAFISK.

AND I'LL ALSO MAKE A SUPER-SIMPLE CLOUDBERRY SORBET.

[ SEAGULLS CRYING ] IF THERE'S ONE THING THAT HAS SUSTAINED LIFE HERE IN LOFOTEN FOR MORE THAN 1,000 YEARS, IT'S COD.

THE COD FISHERIES HERE WERE THE RICHEST IN THE WORLD, AND THEY STILL ARE.

MANY OF THE OTHER GREAT COD FISHERIES ARE COMPLETELY DEPLETED.

IF YOU TRY TO CATCH A COD OFF THE COAST OF NEWFOUNDLAND, YOU'LL GET A MEDAL IF YOU CATCH ONE.

HERE, IT'S AS RICH TODAY AS IT WAS 1,000 YEARS AGO.

MOST OF WHAT WAS EXPORTED WAS THE DRIED CODFISH.

IT'S DRY AS A STICK.

AND TODAY, WE CAN ALSO EXPORT FRESH FISH TO THE REST OF THE WORLD.

BUT THERE IS ONE TYPE OF CODFISH THAT IS NEITHER DRY OR FRESH.

IT'S CALLED BOKNAFISK.

IT'S FISH THAT HAS BEEN HANGING OUTSIDE THE DOOR, OUTSIDE A HOUSE IN COLD WEATHER FOR A FEW WEEKS TO MATURE.

AND IT BECOMES A LITTLE BIT ALMOST LIKE SOUR NOTES, BUT IT ISN'T RANCID.

IT HASN'T GONE OFF, AND IT'S REALLY QUITE DELICIOUS, EVEN THOUGH IT IS AN ACQUIRED TASTE.

I'M GONNA PREPARE IT IN TWO DIFFERENT WAYS -- ONE, QUITE TRADITIONAL.

HERE, I'VE JUST STEAMED SOME PIECES OF RUTABAGA, AND I'M PLACING THE FISH ON TOP.

PUT ON A LID AND LET IT STEAM.

THAT'S HOW MY GRANDMOTHER AND GREAT-GRANDMOTHER WOULD HAVE PREPARED THE BOKNAFISK.

BUT I'M ALSO GONNA MAKE ONE WHERE I'LL FRY IT.

HERE, I'VE JUST FRIED UP SOME BACON, AND I'LL PLACE THE FISH IN BACON FAT TOGETHER WITH PIECES OF RUTABAGA AND SOME CARROT.

BOTH THE RUTABAGA AND CARROT GIVE US SOME FANTASTIC SWEET NOTES AND CARAMELIZED, ALMOST MEATY SURFACE WHEN YOU FRY THEM IN BACON FAT.

SOME CHOPPED ONION.

AND SOME THYME.

THERE'S SOMETHING QUITE UNIQUE THAT HAPPENS WITH HERBS WHEN THEY GROW THIS FAR NORTH.

THEY GET A REAL INTENSITY OF FLAVOR.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... NOW, THE TRADITIONAL WAY WOULD BE TO SERVE JUST THE STEAMED FISH AND THE STEAMED RUTABAGA WITH A LITTLE BIT OF MELTED BUTTER, BUT I'M GONNA SERVE WITH THE FRIED FISH, AS WELL, AND NOT LEAST, THE FRIED VEGETABLES AND THE BACON FAT.

[ BIRDS CRYING ] WE KNOW QUITE A LOT ABOUT HOW PEOPLE HAVE LIVED HERE FROM ARCHEOLOGICAL FINDS.

AND I THINK IT'S FASCINATING TO SEE HOW THE PAST CAN TALK TO US THROUGH PIECES OF OLD WOOD OR BROKEN SHARDS.

BUT WE ALSO HAVE A FEW WRITTEN SOURCES ABOUT LIFE HERE IN OLD TIMES.

MY FAVORITE IS FROM 1432, WHEN THE VENETIAN MERCHANT PIETRO QUERINI BLEW OFF-COURSE.

HE WAS ON HIS WAY TO FLANDERN, BUT HE GOT CAUGHT IN A STORM.

HE GOT SHIPWRECKED OUTSIDE OF ROST, AND HIS CREW SPENT A WHOLE MONTH ON AN UNINHABITED ISLAND.

MOST OF THEM DIED, BUT THEN THEY WERE RESCUED BY LOCAL FISHERMEN.

AND HE WRITES THAT HE HAD EXPECTED TO FIND THAT THEY WERE SAVAGES.

THIS WAS WAY NORTH OF THE NORTHERN BOUNDARY OF CIVILIZATION AS HE KNEW IT, BUT HE FOUND THAT THEY WERE KIND AND GENEROUS AND AS "GOOD CHRISTIAN AS ANY," HE WRITES.

I'M GOING TO MAKE A SIMPLE DESSERT WITH ONE OF NORTHERN NORWAY'S MOST UNIQUE INGREDIENTS -- NAMELY CLOUDBERRIES.

THEY ARE PECULIAR BERRIES SINCE THEY WILL NOT GROW IF IT'S WARM.

SO IN SOUTHERN NORWAY, YOU CAN SOMETIMES FIND THE PLANTS, BUT YOU CAN HARDLY EVER FIND A BERRY.

AND HERE, NORTH OF THE ARCTIC CIRCLE, YOU CAN FIND THEM IN ABUNDANCE.

AND I'M USING FROZEN CLOUDBERRIES, WHICH ARE THE ONES THAT YOU WILL PROBABLY BE ABLE TO SOURCE.

A LIGHT SYRUP.

AND IT'S NOT A PERFECT SORBET.

IT'S MORE LIKE A GRANITA.

BUT WHAT IT LACKS IN PERFECTION, IT TAKES BACK IN FRESHNESS.

I USE THIS TECHNIQUE WITH DIFFERENT BERRIES, WITH FROZEN RASPBERRIES OR FROZEN STRAWBERRIES, AND IT'S EQUALLY DELICIOUS.

HI.

>> HELLO.

>> HEY, HEY.

>> HI.

ANDREAS.

[ GOAT BLEATS ] THE VIKINGS WERE KNOWN AS FIERCE PEOPLE.

THEY FOUGHT, THEY KILLED, THEY CREATED GREAT BIG HAVOC WHEN THEY VISITED THE CONTINENT.

BUT THE TRUE MEASURE OF A MAN WAS WHETHER HE GREW GRAINS.

YOU COULD BE THE WORST KILLER EVER, BUT IF YOU DIDN'T GROW GRAINS, YOU WERE NOT A PROPER VIKING.

AND YOU COULD ALSO BE KNOWN AS HALVARD THE SISSY, BUT IF YOU HAD A LOT OF GRAINS, YOU WERE A PROPER VIKING.

AND IT WASN'T WHEAT OR RYE.

IT'S BASICALLY TOO COLD FOR THAT.

IT WAS BARLEY.

BARLEY WAS USED FOR EVERYTHING.

IT WAS USED TO MAKE A VERY HARD AND CHEWY BREAD, IT WAS USED TO MAKE AN ENORMOUS AMOUNT OF PORRIDGE, AND, MOST IMPORTANTLY, TO BREW BEER.

BEER WAS VERY IMPORTANT FOR THE VIKING HOSPITALITY CULTURE.

FOR THE LAST COUPLE OF DECADES, BARLEY HAS MAINLY BEEN USED FOR ANIMAL FEED, BUT IT'S BEING REDISCOVERED.

THIS IS A RESEARCH FIELD WHERE THEY'VE PLANTED VARIOUS TYPES OF BARLEY THAT MAY BE MORE SUITABLE FOR THESE ARCTIC CONDITIONS.

THIS HERE IS IMPORTED -- OR SHOULD I SAY RE-IMPORTED -- FROM ICELAND.

MANY PEOPLE LEFT THIS AREA FOR ICELAND MORE THAN 1,000 YEARS AGO, AND NOW THE BARLEY IS COMING BACK.

MOST OF THE BARLEY HERE IS ACTUALLY GOING TO BE USED FOR AN EXPERIMENTAL BREWING PROJECT RUN BY AN ICELANDIC GUY.

BUT BARLEY IS MORE THAN JUST ANIMAL FEED, VIKING CULTURE, BEER, AND REALLY, REALLY HARD, CHEWY BREAD.

IT'S ALSO ON ITS WAY BACK INTO OUR KITCHENS.

IN SCANDINAVIA, WE'VE ALWAYS BEEN ENVIOUS OF THE ITALIANS AND THEIR ARBORIO AND CARNAROLI RICE THAT THEY USE TO MAKE RISOTTO.

BUT LOOK AT THIS STUFF.

THIS IS BARLEY THAT'S BEEN POLISHED, AND IT LOOK REMARKABLY LIKE THOSE MOST NOBLE TYPES OF RICE.

AND YOU CAN USE BARLEY TO MAKE A SORT OF RISOTTO, AND THAT'S WHAT I'M GOING TO DO TODAY.

I'M GOING TO START OFF WITH SOME ROOT VEGETABLES.

THIS HERE IS A WHITE CARROT.

IT TASTES PRETTY MUCH LIKE A NORMAL ORANGE CARROT, BUT IT'S WHITE.

CHOPPING IT FINELY.

AND THEN ONE PARSNIP, WHICH HAS A SWEETNESS TO IT BUT ALSO A HINT OF SPICINESS, I THINK.

AND I'M JUST PEELING AND CHOPPING THAT, AS WELL.

[ HORSES GRUNT ] THIS VEGETABLE, YOU KNOW.

ALSO CHOPPED.

VERY OFTEN, IT'S QUITE INCONVENIENT TO BE COOKING OUTDOORS, BUT WHEN YOU'RE CHOPPING ONIONS, IT'S FANTASTIC BECAUSE YOU DON'T START CRYING.

FRYING THEM ALL IN BUTTER.

TOGETHER WITH ONE BAY LEAF AND ONE SAGE LEAF.

THEN WHEN THE ONION HAS SOFTENED A BIT, I'M ADDING THE BARLEY.

2 1/2 DECILITERS -- 1 CUP OF POLISHED BARLEY.

AND AT THIS POINT, THE ITALIANS WOULD ADD SOME WHITE WINE.

I'M ADDING A LITTLE BIT OF APPLE CIDER VINEGAR JUST TO GIVE IT A LITTLE BIT OF ACIDITY AND STRUCTURE.

THEN AFTER A FEW SECONDS, WHEN MOST OF THE VINEGAR HAS EITHER EVAPORATED OR BEEN ABSORBED BY THE BARLEY, I'M STARTING TO ADD STOCK.

THIS IS A REALLY GOOD CHICKEN STOCK.

YOU CAN ALSO USE VEGETABLE STOCK.

AND WHAT FOLLOWS NOW IS JUST LIKE WHEN YOU'RE MAKING A RISOTTO -- A SLOW PROCESS OF JUST ADDING A BIT MORE STOCK, STIRRING A BIT.

DON'T ADD TOO MUCH STOCK AT THE SAME TIME.

AS OF NOW, IT LOOKS LIKE WE'RE MAKING A PRETTY PALE DISH.

BUT IN FACT, WE'RE DOING ANYTHING BUT.

IN THIS FIELD HERE IS GROWING SOME FANTASTIC ARCTIC BEETROOT.

I'M CHOPPING THE BEETROOT IN MORE OR LESS EVEN-SIZE SQUARES.

I COULD ADD IT STRAIGHT TO THE BARLEY, BUT INSTEAD, I'M GONNA SEAR THE BEETROOT A LITTLE BIT IN THE PAN TO GET SOME OF THOSE NICE DEEP FLAVORS THAT YOU ONLY GET FROM SEARING.

AND, OF COURSE, I COULD'VE DONE THAT IN THE PAN TO BEGIN WITH, BUT THAT WOULD HAVE JUST ADDED TO THE COOKING TIME, SO NOW I'M DOING IT IN PARALLEL.

BEETROOT IS A PRETTY NOISY VEGETABLE, AND I'M GONNA USE A LOT OF IT.

IN ADDITION TO THIS BEETROOT, I'M ALSO MAKING A BEETROOT JUICE THAT I'M ADDING TO THE BARLEY.

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

I CAN'T COUNT HOW MANY GOOD SHIRTS I'VE LOST FIGHTING BEETROOT.

SO WHEN YOU'RE COOKING WITH BEETROOT, WEAR AN APRON OR SOMETHING WHERE IT DOESN'T SHOW.

LOOK AT THAT.

THAT'S ANYTHING BUT PALE.

NOW, THE BARLEY HAS COOKED FOR 35 MINUTES, AND I'VE ADDED A LITTLE MORE STOCK A FEW TIMES ALONG THE WAY.

AND NOW IT'S READY.

IT'S STILL GOT A LITTLE CHEWINESS TO IT, SO IT'S AL DENTE, IF YOU WILL.

AND, AS YOU CAN SEE, IT'S NICE AND CREAMY.

NOW, EVEN THOUGH THERE ARE NO REALLY STRONG FLAVORS IN HERE, IT IS A PRETTY HEAVY DISH, SO IT'S NICE TO HAVE SOMETHING TO FRESHEN IT UP A BIT, AS WELL.

AND HERE, I'VE GOT SOME FRESH CHEESE MADE FROM GOAT'S MILK FROM ALAND GARD.

AND YOU COULD ALSO USE RICOTTA CHEESE.

AND HERE IT IS.

SHOCKINGLY GOOD-LOOKING, ISN'T IT?

[ WOMAN SINGING IN NORWEGIAN ] THERE ARE MANY THINGS WE DON'T KNOW ABOUT THE FOOD THAT THE VIKINGS ATE.

WE KNOW THEY ATE A LOT OF PORRIDGE.

WE KNOW THEY PREFERRED MEAT TO FISH.

AND WE KNOW THAT THE RICHEST VIKINGS WERE PART OF A SORT OF MEDIEVAL FOOD CULTURE.

THEY TRADED FISH AND FURS WITH CONTINENTAL EUROPE, AND THEY GOT THINGS LIKE GOLD AND JEWELRY BUT ALSO SPICES IN RETURN.

WE ALSO KNOW THAT WHEN THEY SLAUGHTERED AN ANIMAL, THEY WOULD EAT IT ALL.

TODAY, WE HAVE A TENDENCY TO THINK OF MEAT IN A SORT OF HIERARCHY THAT THE FILLETS AND THE STEAK CUTS ARE REALLY THE BEST, AND THE REST ARE LESSER CUTS.

I DON'T THINK THE VIKINGS VIEWED IT THAT WAY.

IF THERE WAS A LOT OF TASTY MEAT AND A LOT OF FAT IN A CUT, THEY WOULD LOVE IT.

AND THAT'S EXACTLY THE KIND OF CUT THAT I'M GOING TO PREPARE NOW.

THIS IS BEEF RIBS.

YOU DON'T ENCOUNTER THEM TOO OFTEN, BUT WHEN YOU DO, THEY'RE UTTERLY DELICIOUS.

I THINK THE VIKINGS WOULD HAVE COOKED IT OVER AN OPEN FIRE IN THE POT AND JUST LET IT SIMMER FOR A VERY LONG TIME UNTIL IT WAS TENDER.

I'M GOING TO USE A SIMILAR TECHNIQUE, SOMEWHAT MORE MODERN.

I'M GONNA COOK THE MEAT IN A BAG.

THIS IS A THICK FOOD-SAFE PLASTIC BAG THAT CAN STAND QUITE HIGH TEMPERATURES, SO YOU SHOULD ALWAYS CHECK THAT.

DON'T USE YOUR NORMAL GROCERY BAG.

AND I'M GONNA COOK THE MEAT IN BEER.

THIS IS A LOCAL NORWEGIAN BEER, QUITE DARK.

YOU CAN USE A DARK ALE OR A PORTER.

I'M ALSO ADDING A COUPLE OF BAY LEAVES.

A LITTLE BIT OF SALT, NOT TOO MUCH -- ABOUT A TEASPOON OR SO.

A SMALL PINCH OF CARAWAY.

NOT TOO MUCH.

IT CAN BE RATHER OVERPOWERING.

AND THEN ONE THING THAT THE VIKINGS WILL HAVE TRADED WITH EUROPE -- CINNAMON.

SO JUST A COUPLE OF PIECES OF A CINNAMON STICK.

AND ONE ONION CUT IN TWO.

AND I'M JUST LEAVING IT HERE TO GIVE OFF FLAVOR.

THEN, WRAPPING IT ALL UP, IT'S GOING IN THE OVEN AT 80 DEGREES CELSIUS -- 175 FAHRENHEIT -- FOR A LONG, LONG TIME.

HOW LONG?

WELL, IT DOESN'T REALLY MATTER.

YOU CAN REALLY LEAVE IT IN FOR SEVERAL DAYS, BUT IT'S GOT TO BE AT LEAST 12 TO 14 HOURS.

I THINK THE SIMPLEST IS TO PREPARE IT A DAY IN ADVANCE, AND BY DINNERTIME THE NEXT DAY, THE MEAT IS PERFECTLY TENDER.

[ SLOW-TEMPO MUSIC PLAYS ] THE CHIEFTAIN WHO LIVED HERE IN BORG MUST HAVE BEEN INCREDIBLY RICH.

THE LONGHOUSE THAT HAS BEEN EXCAVATED HERE IS THE LARGEST FROM THE VIKING ERA -- 83 METERS, MORE THAN 270 FEET LONG.

AFTER 18 HOURS, IT'S REALLY, REALLY TENDER, IT'S QUITE WOBBLY.

TECHNICALLY, IT'S PERFECTLY COOKED, BUT WHAT IT'S LACKING IS TEMPERAMENT.

AND THAT'S WHAT I'M GIVING IT NOW OVER BURNING EMBERS.

DURING THE COURSE OF THESE 18 HOURS, WHILE THIS MEAT HAS BEEN COOKING, IT HAS ACCUMULATED QUITE A LOT OF LIQUID -- NOT JUST THE BEER, BUT ALSO COOKING LIQUID FROM THE MEAT ITSELF.

AND I'M GONNA REDUCE THIS TO MAKE A KIND OF SAUCE.

AND WHEN I'M REDUCING IT, IT CONCENTRATES FLAVOR AND SALT.

THAT'S WHY I DIDN'T ADD SO MUCH SALT TO BEGIN WITH.

AND I'M GONNA SERVE WITH SOME ROOT VEGETABLES.

THESE ARE CARROTS OF DIFFERENT COLORS, PARSNIP, AND RUTABAGA THAT I'VE JUST BOILED FOR EIGHT MINUTES, SO THEY'RE NEARLY COOKED THROUGH.

AND I'M ADDING A SPLASH OF OIL.

SEASONING WITH SALT.

AND SOME VIKING HERBS.

THIS IS NETTLES, SOME DRIED LINGONBERRY, SOME ANGELICA.

BUT DON'T BEAT YOURSELF UP ABOUT THAT.

YOU CAN ALSO USE SOME OTHER DRIED HERBS.

OREGANO IS REALLY NICE.

THE SAUCE IS COMING ALONG VERY NICELY.

IT'S GOT A LITTLE BITE FROM THE HOPS IN THE BEER, AND IT'S GOT A REALLY RICH MEATY FLAVOR.

I THINK IT COULD NEED A LITTLE MORE SWEETNESS, SO I'M ADDING A TEASPOON OR TWO OF HONEY.

THAT'S A GOOD SLAB OF MEAT.

[ CHUCKLES ] LOOK AT THIS MEAT.

FANTASTIC THING ABOUT COOKING IT IN THIS WAY, AT RELATIVELY LOW TEMPERATURES, IS THAT YOU KEEP SO MUCH OF THE MOISTURE.

LOOK AT THIS AFTER 18 HOURS, AND IT'S STILL AS MOIST AS THIS.

FOR EXACT DETAILS ON THE RECIPES, JUST GO TO OUR WEBSITE... AND NOW IT'S DONE.

REAL VIKING FOOD.

AND THIS WOULD BE WHERE THE CHIEFTAIN WOULD SIT.

AND NOTICE SOMETHING MISSING?

WELL, THIS WAS LONG BEFORE THE FORK WAS INTRODUCED, SO IT WAS JUST KNIFE AND SPOON.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING.