>> 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 HEDMARK IN EASTERN NORWAY.

I'M ANDREAS VIESTAD.

HEDMARK IS NORWAY'S LEADING FOOD-PRODUCING REGION.

THIS IS WHERE YOU FIND THE BIGGEST FIELDS, THE HIGHEST YIELDS, AND THE LARGEST FARMS.

HEDMARK IS ALSO NORWAY'S LARGEST FOREST COUNTY.

THE TREES, THEY'RE EVERYWHERE.

BREATHE IN, AND DEPENDING ON WHERE YOU ARE, YOU CAN S THAT DEEP, MYSTERIOUS AROMA OF A SPRUCE FOREST, OR THE SWEET SMELL OF BIRCH.

THE TREES GIVE US OUR HOUSES, OUR FURNITURE, PAPER, AND CARDBOARD.

THEY'RE NOT EDIBLE IN THEMSELVES.

BUT JUST AS YOU CAN SMELL THEM, YOU CAN ALSO TASTE THEM.

AND IN TODAY'S PROGRAM, WE'LL LOOK AT DIFFERENT WAYS WE'VE USED WOOD IN OUR COOKING IN NORWAY.

AND I'LL ALSO LOOK AT SOME NEW WAYS THAT YOU CAN INCLUDE TREES IN YOUR DIET.

I'LL START WITH A QUITE COMMON NORWEGIAN SUMMER DISH.

SALTED AND SMOKED PORK CHOPS, IN THIS CASE SMOKED WITH APPLE WOOD.

I'LL COLLECT THE SAP FROM A FEW BIRCH TREES AND THEN REDUCE THE LIQUID ON MY WOODEN STOVE, TO CREATE MY OWN BIRCH SYRUP.

ANOTHER GREAT PRIDE OF HEDMARK IS AQUAVIT.

THE CHARACTERISTIC FLAVOR IS THE RESULT OF VARIOUS SPICES, LIKE DILL AND CARAWAY, WHICH ARE INCLUDED IE DISTILLATION PROCESS.

THIS IS ALSO ENRICHED BY THE TASTE OF WOOD, SINCE THE LIQUOR IS STORED IN WOODEN CASKS, WHERE THE TASTE AND AROMA DEVELOPS AND BECOMES ROUND AND MATURE.

I'M GOING TO USE THE SAME SPICES IN MY COOKING, WHERE I'M GOING TO HOT-SMOKE SOME PORK, GLAZED WITH MY HOMEMADE BIRCH SYRUP.

THINK OF IT AS A NORTHERN-STYLE BARBECUE.

SUMMER IS IN THE AIR, AND I THOUGHT I'D START WITH A DISH WE IN NORWAY REFER TO AS "SUMMER CHOPS."

THEY'RE REALLY JUST PORK CHOPS THAT HAVE BEEN SALTED AND SMOKED.

I THINK THAT'S BECAUSE IT MAKES THEM KEEP BETTER, SO YOU JUST NEED TO REHEAT THEM ON THE STOVE OR ON THE GRILL.

BUT I THINK IT'S INTERESTING WHEN YOU TAKE IT ONE NOTCH BACK AND YOU ACTUALLY MAKE IT FROM SCRATCH.

SO HERE I'VE GOT FRESH PORK CHOPS, AND I ADD MUCH MORE SALT THAN I WOULD IF I WERE JUST SALTING MY PORK CHOPS.

BUT I'M JUST GOING TO LEAVE THEM LIKE THIS ABOUT 15 MINUTES, JUST IN ORDER FOR SOME OF THE SALT TO PENETRATE A BIT.

AND THEN I JUST WIPE OFF THE EXCESS SALT, AND THEN THEY'RE READY.

SO FIRST I'LL SEAR THE CHOPS AT VERY HIGH TEMPERATURE.

I'VE JUST GOT BURNING COALS ON ONE SIDE AND THE OTHER SIDE IS RELATIVELY COOL, SO A COUPLE OF MINUTES ON THE BURNING HOT SIDE, AND THEN I MOVE THEM OVER TO THE RELATIVELY COOL SIDE TO SMOKE THEM.

AND TO SMOKE THE CHOPS, I JUST NEED SOME WOOD SHAVINGS, AND THEY CAN BE BASICALLY ANY WOOD SHAVINGS, BUT I WOULDN'T USE ANY PINE TREES, BECAUSE THEY ARE SO RESINOUS, THEY CAN BECOME -- THE SMOKE CAN BECOME QUITE BITTER.

THIS IS APPLE WOOD SHAVINGS FROM MY GARDEN.

ALL YOU NEED TO DO IS TAKE A HANDFUL OR SO, POUR IT OVER THE BURNING COALS, PUT ON THE LID.

AND THAT'S IT.

AND IT SMELLS LIKE BURNT APPLE PIE.

I'M GOING TO SERVE WITH A POTATO SALAD, AND I THINK THE MOST IMPORTANT THING WHEN YOU MAKE A POTATO SALAD IS THAT YOU SHOULD USE POTATOES THAT ARE STILL WARM OR HOT.

THEY WILL SOP UP MUCH OF THE FLAVORS OF THE OTHER INGREDIENTS, AND THEY'LL BE MUCH MORE TASTY.

I'M ALSO GOING TO ADD A COUPLE OF APPLES FOR A LITTLE BIT OF FRESHNESS.

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

AND ONCE YOU HAVE THE APPLES IN, YOU'VE GOT TO ADD SOMETHING TO PREVENT THEM FROM OXIDIZING, FROM BECOMING BROWN ON THE SURFACE.

SO I'M ADDING SOME OIL RIGHT AWAY.

THIS IS COLD-PRESSED RAPESEED OIL.

AND I'M GOING TO FLAVOR WITH A LITTLE MORE APPLE FLAVOR.

THIS IS SOMETHING QUITE INTERESTING.

IT'S APPLE CIDER VINEGAR THAT I'VE BOILED WITH SOME BIRCH LEAVES.

SO IT TASTES OF APPLE CIDER VINEGAR, BUT A LITTLE BIT ROUNDER, AND WITH THAT BIRCH FLAVOR, ALMOST LIKE A SORT OF BIRCH TEA.

I'M ADDING A COUPLE OF TABLESPOONS OF THIS.

THEN I'M GOING TO ADD SOME YOUNG SPRUCE SHOOTS.

YOU CAN ALSO USE... EH, PINE TREES, WHATEVER.

I TRIED TO USE THE SMALLEST SHOOTS, THOSE THAT ARE REALLY QUITE LIGHT GREEN.

AND THEN A SPRINKLE OF PARSLEY.

SPRINKLE OF SALT, AND MIX WELL.

AND THEN IT'S READY.

AND HERE IT IS, APPLE SMOKED SUMMER CHOPS, WITH APPLE AND POTATO SALAD.

THE BIRCH TREE IS THE MOST COMMON TREE IN THE NORDIC COUNTRIES, AND IT'S BEEN TREMENDOUSLY USEFUL FOR US HUMANS.

THE BEAUTIFUL AND QUITE WATER-RESISTANT BARK HAS BEEN USED TO MAKE ROOFING OLD-STYLE, AND IT'S ALSO BEEN USED TO MAKE SHOES.

BUT IN SPRING, THE TREE IS ALSO FULL OF SAP THAT'S BEEN TRANSPORTED FROM THE ROOT SYSTEM AND OUT TO THE LEAVES.

AND I'VEG A FEW BOTTLES ON SOME BIRCH TREES TO COLLECT SAP.

AFTER A FEW DAYS, THERE'S A FEW DECILITERS, ABOUT A CUP OR SO.

AND THE SAP DOESN'T TASTE MUCH, BUT IT HAS A NICE LITTLE HINT OF SWEETNESS.

THE SAP NORMALLY CONTAINS BETWEEN 1% AND 2% SUGAR.

HERE I HAVE ABOUT 5 LITERS, A LITTLE MORE THAN ONE GALLON, OF BIRCH SAP.

YOU CAN TAKE THE BIRCH SAP AND MAKE YOUR OWN BIRCH SYRUP.

THE BIRCH SAP HAS TO BE BROUGHT TO A BOIL, AND THEN IT HAS TO SIMMER GENTLY FOR HOURS AND HOURS, UNTIL ABOUT 98% OF THE LIQUID HAS EVAPORATED.

10 HOURS, NEARLY ONE FATHOM OF PERFECTLY GOOD FIREWOOD LATER, THIS IS WHAT I'M LEFT WITH.

ONE GALLON, NEARLY 5 LITERS OF BIRCH SAP, HAS BEEN REDUCED TO JUST A FEW TABLESPOONS, LESS THAN A DECILITER, ABOUT A THIRD OF A CUP.

AND IT SMELLS AMAZING HERE, IT SMELLS LIKE BEING IN A CANDY FACTORY, IT SMELLS CARAMEL.

BUT IT ALSO SMELLS A LITTLE BIT LIKE A WALK IN THE FOREST.

AND THE RESULT IS INTENSELY SWEET, BUT WITH A FRESHNESS AND SOME ACIDITY THAT I HAVEN'T REALLY ENCOUNTERED IN ANY STORE-BOUGHT SYRUPS.

I'M GOING TO USE THIS HOMEMADE SYRUP LATER TO FLAVOR TODAY'S LAST DISH.

THE COUNTY OF HEDMARK IS OFTEN REFERRED TO AS POTATO LAND, AND THIS COULDN'T BE MORE TRUE.

VAST FIELDS AND LARGE YIELDS OF POTATO ARE HARVESTED HERE EVERY YEAR.

MOST OF THE POTATOES ARE EATEN, OF COURSE, BUT THEY'RE ALSO USED IN THE PRODUCTION OF LIQUOR.

AND WHEN YOU DRINK NORWEGIAN AQUAVIT, IT'S MOST PROBABLY MADE WITH POTATO SPIRITS.

I'M NOW GOING TO MAKE MY OWN SORT OF MOCK AQUAVIT.

AND THEN I'M GOING TO MAKE A REAL AQUAVIT.

BUT IT IS AS PLAIN AS THIS.

THIS IS GOOD POTATO-BASED LIQUOR.

I'M GOING TO SEASON IT WITH THE TRADITIONAL AQUAVIT SPICES.

STARTING WITH CARAWAY.

CARAWAY IS QUITE STRONG, SO I LIKE TO ALSO ADD A LITTLE BIT OF CARAWAY'S COUSIN, CUMIN, THAT HAS A LITTLE BIT ROUNDER FLAVOR.

AND THEN DILL SEED, WHICH HAS A VERY NICE SORT OF DILL SWEETNESS TO IT, BUT THAT ALSO BLENDS WELL WITH THE CARAWAY AND THE CUMIN.

THEN A TEENSY LITTLE BIT OF ANISEED AND CORIANDER.

A LITTLE BIT OF FENNEL AND A LITTLE BIT OF ORANGE ZEST FROM AN ORGANICALLY GROWN ORANGE.

A LITTLE BIT OF CINNAMON, NOT TOO MUCH.

LIKE THIS.

AND ABOUT HALF A STAR ANISE.

NORMALLY AQUAVIT IS STORED IN WOODEN CASKS, AND THAT IS TO MATURE IT A LITTLE BIT.

BUT IT WILL ALSO DRAW OUT SOME FLAVOR FROM THE WOODEN CASKS.

BUT THERE'S NO TIME FOR THAT PROCESS NOW.

I WANT TO BE ABLE TO DRINK MY MOCK AQUAVIT WITHIN A DAY OR TWO.

BUT I WANT A LITTLE TASTE OF THE LOCAL WOOD, NAMELY BIRCH AGAIN.

SO I JUST TAKE A LITTLE TWIG OF BIRCH, AND I JUST REMOVE THE BARK AND THE LEAVES, SO THAT ONLY THE WOOD REMAINS.

AND ADD IT TO THE AQUAVIT.

AND THEN ONE LITTLE LIGHT GREEN SPRUCE SHOOT.

AND I'M GOING TO SERVE THIS MOCK AQUAVIT TO THE GUYS FROM THE SAWMILL FOR DINNER TOMORROW.

IT'LL BE INTERESTING TO SEE WHAT THEY THINK.

I'M NOW GOING TO MAKE A MORE TRADITIONAL TYPE OF AQUAVIT, USING ALL THE NORMAL STEPS, BUT I'M ALLOWED TO PICK MY OWN SPICES, AND I'M GOING TO UTILIZE THAT.

THIS HERE... COULD BE ALMOST ANYTHING, BUT, SINCE THERE'S AN OLD SIGN SAYING "IMMATURE POMERANSE" -- THAT MEANS "BABY ORANGES."

THEY DON'T SMELL MUCH, BUT I GUESS THEY WILL IMPART SOME FLAVOR.

AND SOMETHING THAT LOOKS LIKE BONES, SMELLS LIKE SMOKE... AND IT SAYS THAT IT'S RHUBARB ROOT.

AND THEN I TAKE A LITTLE BIT OF ALL THE TRADITIONAL AQUAVIT SPICES.

NOT TOO MUCH CINNAMON, BUT THE LOT OF THE REST.

SMALL STEPS IN THE SPICE ROOM, A GIANT LEAP FOR THE WATER OF LIFE.

HI!

>> HELLO!

>> HERE YOU HAVE MY SPICE MIX.

>> OKAY...INTERESTING, UNUSUAL THINGS, I THINK.

>> THIS IS GOING TO BE THE NEW STYLE.

>> OKAY.

>> SO THIS HERE IS FULL OF...

LIQUOR?

>> YES, WE HAVE SPIRIT IN HERE, YES.

>> AND NOW WHAT HAPPENS IS THAT THE STEAM HEATS THE SPIRITS IN HERE, AND IT WILL START TO JUST EVAPORATE.

>> JUST EVAPORATE, RIGHT.

IT ENDS UP HERE, IT'S COMING OUT HERE.

>> OH!

[ LAUGHS ] GRADUALLY, THE AROMA BECOMES... BECAUSE THE FIRST LITTLE SMELL MADE ME THINK ABOUT A CAT.

BUT NOW YOU CAN SMELL CITRUS, YOU CAN SMELL... NOT SO MUCH OF THE OTHER SPICES, BUT A LI BIT OF THE ANISE, ACTUALLY, IS COMING THROUGH.

>> LET THE SPIRITS EVAPORATE A LITTLE BIT, AND YOU CAN REALLY SMELL IT.

NOW IT'S ANISE, AND SOME GREEN AROMAS IS STARTING TO... COMING THROUGH.

>> NOW IT'S ACTUALLY QUITE NICE.

NOW YOU CAN SMELL THE FOREST, EH?

>> YES.

>> SPRUCE.

>> MIDDLE OF NORWEGIAN FOREST HERE.

>> YOU THINK THAT WAS A GOOD IDEA, TO INCLUDE THE...

SPRUCE SHOOTS?

>> YES, I THINK SO.

>> WE CUT THE TAIL, AND THEN WE HAVE TO TAKE THE DISTILLATE INTO AN OAK BARREL, OF COURSE.

>> AND I ALWAYS THINK OF OAK BARRELS AS BEING GIGANTIC THINGS, BUT... >> NO, WE MADE THIS SMALL, ESPECIALLY FOR YOU, OF COURSE.

>> [ CHUCKLES ] IT SMELLS HOPEFUL, IS THAT A VALID DESCRIPTION OF THE SMELL?

>> IT'S A REALLY GOOD DESCRIPTION, I THINK, BECAUSE NOW THE OAK WILL WORK WITH THE DISTILLATE AND MAKE THE PERFECT AQUAVIT, I'M SURE.

>> Viestad: THE DISTILLATE NEEDS TIME TO DEVELOP TO GET THE RIGHT COLOR AND TASTE.

ALMOST ALL NORWEGIAN AQUAVIT IS MATURED IN WOODEN CASKS.

MOST NORWEGIANS LOVE THESE DEEP PINE AND SPRUCE FORESTS.

IT'S A PART OF OUR NATIONAL LANDSCAPE.

BUT FEW PEOPLE KNOW HOW DEEP THESE FORESTS REALLY ARE AND THE FACT THAT WE SHARE THE FOREST WITH A LOT OF OTHER COUNTRIES.

THIS HERE, THE FOREST THAT STARTS HERE IN HEDMARK, IS A PART OF THE WORLD'S BIGGEST FOREST, THE TAIGA.

IT CONTINUES OVER ON THE SWEDISH SIDE, AND THEN THROUGH RUSSIA, ALL THE WAY THROUGH SIBERIA, TILL THE PACIFIC OCEAN.

AND THEN IT CONTINUES ON THE OTHER SIDE AGAIN, IN ALASKA AND CANADA.

THE TAIGA IS THE WORLD'S LARGEST FOREST, BY FAR.

IT REPRESENTS 29% OF ALL FOREST AREA.

DON'T GET LOST IN THIS FOREST.

ONE OF THE GREAT THINGS ABOUT THIS OLD SAWMILL IS THAT IT DOESN'T JUST CUT WOOD.

IT ALSO RUNS ON WOOD.

THAT OVER THERE IS THE ENGINE.

IT'S AN OLD STEAM ENGINE FROM 1907, STILL OPERATIVE.

THE SYSTEM IS QUITE EASY.

YOU MAKE IT WORK REAL HARD, AND YOU FEED IT WITH YOUR CUTOFFS.

WHEN I TOLD THE GUYS AT THE SAWMILL THAT I WANTED TO CUT DOWN A BIRCH TREE IN EARLY SUMMER AND THEN HAVE THEM CUT IT INTO PLANKS WITHIN AN HOUR AFTER THE TREE HAD BEEN FELLED, THEY SAID, "NOW, THAT'S NOT REALLY HOW YOU DO IT.

YOU'RE SUPPOSED TO DRY THE WOOD.

THESE PLANKS ARE GOING TO BE FILLED WITH SAP."

AND I SAID, "THAT'S EXACTLY WHAT I'M LOOKING FOR."

BECAUSE I'M NOW GOING TO COOK USING A, FOR ME, SOMEWHAT NEW TECHNIQUE.

IT'S INSPIRED BY SOUTHERN-STYLE BARBECUE.

AND SOUTHERN-STYLE BARBECUE FROM THE SOUTHERN STATES OF THE UNITED STATES IS BASICALLY A HOT SMOKING TECHNIQUE WHERE YOU USE DIFFERENT TYPES OF HARDWOOD TO FLAVOR THE MEAT WHILE YOU COOK IT AT THE SAME TIME.

I THOUGHT, "HOW ABOUT A NORTHERN-STYLE BARBECUE USING THE NORDIC AND SCANDINAVIAN FLAVORS?"

SO I BUILT THIS SMOKE BOX, WITH SAP-RICH AND AROMATIC BIRCH WOOD, AND I CONNECTED IT TO THIS TRADITIONAL, NORWEGIAN WOOD-FIRED OVEN THAT I'M GOING TO FEED WITH BIRCH WOOD AS WELL.

TRADITIONAL, SOUTHERN-STYLE BARBECUE HAS A LOT OF RULES, AND PRACTITIONERS, THEY QUARREL ABOUT WHAT THE RULES ARE AND HOW ONE SHOULD INTERPRET THEM.

NORTHERN-STYLE BARBECUE ALSO HAS A FEW RULES, BUT THERE'S NO QUARRELING SINCE... AS FAR AS I KNOW THERE'S ONLY ONE PRACTITIONER, NAMELY ME.

SO HERE ARE THE RULES.

IT'S GOT TO BE MEAT-BASED, AND YOU GOT TO HAVE A CUT OF MEAT THAT'S RELATIVELY CHEAP AND ONE THAT COMES FROM A MUSCLE THAT HAS BEEN MUCH IN USE.

SO IT NEEDS A LOT OF HEAT, AND IT CAN ALSO TAKE A LOT OF HEAT.

SO IN THIS CASE I'M USING PORK SHOULDER.

IF YOU GIVE IT ENOUGH TIME AND ENOUGH HEAT, IT WILL BE MELTINGLY SOFT AND JUICY.

SO THIS IS GOING TO BE THE STARTING POINT.

AND THEN THERE ARE THE SPICES.

THE SOUTHERN-STYLE BARBECUE WILL HAVE THESE TEX-MEX SPICES.

I'M GOING TO USE THE AQUAVIT SPICES IN MY SPICE RUB.

HERE I HAVE CARAWAY AS THE FOUNDATION.

THEN A LITTLE BIT OF CUMIN.

SOME FENNEL.

AND THEN QUITE A LOT OF DILL SEED.

I REALLY LIKE THE TASTE OF THE DILL SEEDS.

BLACK PEPPER, NOT TOO MUCH.

QUITE A LOT OF CORIANDER SEED.

ONE STAR ANISE.

AND ONE SPICE THAT YOU DON'T FIND IN MOST TRADITIONAL AQUAVITS, NAMELY CHILI PEPPER.

JUST A LITTLE BIT, AS A SORT OF A FLAVOR ENHANCER.

SALT.

AND WHAT MORE?

YEAH, CINNAMON.

HALF A CINNAMON STICK.

THEN SOME GARLIC AS WELL, FOUR OR FIVE CLOVES.

AND THEN WE NEED SOME SWEETNESS AND SOME ACIDITY.

HERE I'VE GOT SOME BEER VINEGAR, THAT'S REALLY NICE.

YOU CAN ALSO USE MALT VINEGAR, WHICH IS A LITTLE EASIER FOR MOST PEOPLE TO FIND AND MY HOMEMADE BIRCH SYRUP.

WITH A LITTLE BIT OF NORMAL, COMMERCIAL MAPLE SYRUP AS WELL.

AND ABOUT A SPOONFUL OF TOMATO PASTE.

AND I JUST POUND THIS USING A PESTLE AND MORTAR.

YOU CAN ALSO USE A BLENDER.

SO WHAT REMAINS NOW IS SALT.

AND THEN, A GOOD SPLASH OF AQUAVIT, TO EMPHASIZE THE SAME SPICE FLAVORS.

AND IT'S ALSO EFFICIENT TO HAVE A LITTLE BIT OF ALCOHOL IN A SPICE RUB.

AND IT WILL EVAPORATE DURING THE LONG, LONG COOKING PROCESS.

AND NOW THE POINT IS TO RUB THIS ALL OVER THE MEAT.

AND IF YOU HAVE TIME, DO THIS WAY AHEAD, SO THAT SOME OF THE FLAVORS CAN PENETRATE INTO THE MEAT AS WELL.

PLACE THE MEAT ON TOP OF A ROASTING RACK, BECAUSE YOU WANT THE HOT SMOKE TO CIRCULATE UNDER THE MEAT AND ON TOP OF THE MEAT.

AND OF COURSE, THE BIRCH IS THERE, BECAUSE IT WILL ALSO HELP FLAVOR THE MEAT.

IT'S GOING TO TAKE A LONG TIME BEFORE THE MEAT IS FINISHED, BECAUSE IN ORDER TO GET THE COOKING PROCESS RIGHT, YOU NEED TO CONTROL THE TEMPERATURE.

YOU NEED TO KEEP IT BETWEEN 80 AND 120 DEGREES ON DR. CELSIUS' THERMOMETER.

THAT'S BETWEEN 128 AND 176 ON DR. FAHRENHEIT'S THERMOMETER.

THIS HERE IS WHAT NORTHERN-STYLE BARBECUE LOOKS LIKE.

IT LOOKS AMAZING AND A LITTLE BIT SCARY, SINCE IT'S SO DARK.

BUT IT'S NOT BURNT MAYBE A LITTLE BIT BURNT HERE, WHERE THE FUMES CAME STRAIGHT AT THE MEAT.

APART FROM THAT, THIS IS JUST RESIDUE FROM THE SMOKE.

AND IT SHOULD BE SUPER JUICY.

OH!

AND IT IS.

I'M GOING TO LET THE MEAT REST FOR A FEW MINUTES.

I'M GOING TO SERVE IT WITH SOME FRESH-TASTING THINGS AS WELL -- NAMELY A SALAD MADE WITH CUCUMBER.

I JUST SLICE IT THINLY WITH A POTATO PEELER.

CARROT.

AND FENNEL.

THAT YOU CAN'T REALLY SLICE THE SAME WAY BECAUSE OF ITS FUNNY ANATOMY, SO I'M JUST GOING TO USE A KNIFE TO DO BASICALLY THE SAME THIN SLICES.

INSTEAD OF ADDING LEMON JUICE OR VINEGAR, I'M GOING TO USE THE JUICE NE ORANGE.

AND I ALSO SERVE WITH SOME CABBAGE THAT I'VE STEAMED WITH A LITTLE BIT OF BUTTER, A LITTLE BIT OF SALT, AND A SPRINKLE OF CARAWAY.

AND IF YOU SEE THIS PINK PART HERE, THAT DOESN'T MEAN THAT IT'S UNCOOKED.

IT'S ACTUALLY THAT YOU CAN SEE THE SMOKE THAT HAS PENETRATED INTO THE MEAT.

GO TO OUR WEBSITE, NEWSCANCOOK.COM, AND YOU'LL FIND A RECIPE THAT HAS BEEN ADAPTED TO A HOME KITCHEN ENVIRONMENT, ALTHOUGH IT WILL NOT BE QUITE AS MAGNIFICENT AS THIS.

INSTEAD OF NORMAL STONEWARE, I'M GOING TO SERVE THE FOOD ON PLANKS FROM THAT SAME BIRCH TREE.

AND THIS IS IT, NORTHERN-STYLE BARBECUE.

>> [ ALL SPEAKING NORWEGIAN ] >> 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.