Explore More - 2019

4 Pour over the water

4 Pour over the water and bring to the boil. Turn down the heat, then simmer gently for 2 to 3 hours until the lamb is very tender, THE KITCHEN TABLE Featuring new recipes and beautiful imagery, we are delighted to introduce the second edition of our cookbook The Kitchen Table. Karine Hagen shares a preview The Kitchen Table LAMB FÅRIKÅL Serves 4 – 6 2.2 lb (1kg) lamb shoulder Large green cabbage 2-3 tsp salt 15 black peppercorns Around 1 pint (475ml) water When the leaves start turning, Norwegians start getting hungry for fårikål! This popular dish is traditionally made with bone-in lamb or mutton, stewed with cabbage and served with boiled potatoes and the delicious cooking broth. The peppercorns are usually left in the finished dish, and add welcome bursts of fire to this great comfort food. Go for a long Sunday walk in the forest, and work up an appetite for this iconic Norwegian dish. 1 Cut the lamb shoulder into 3cm slices (if you want to keep the bone in, ask your butcher to slice the lamb for you). 2 Cut the cabbage into quarters down to the core, then cut each quarter into 3 or 4 wedges, keeping part of the core on each segment to hold the leaves together. 3 Place a layer of lamb, then a layer of cabbage into a heavy casserole dish, seasoning each layer with salt and sprinkling over some of the peppercorns. Repeat the layering process until all the ingredients are used up, finishing with a layer of cabbage. occasionally checking the water level to prevent the dish from boiling dry. NORWAY 30 022-031 Norway indd 30 NORWAY 31 A CULINARY JOURNEY AROUND THE WORLD Exploring destinations and discovering different cultures and traditions is at the heart of every Viking river and ocean journey. And of course, food—not only the recipes prepared by our onboard chefs, but local cuisine in all the fascinating places our ships visit—is an essential part of the overall Viking experience. We created this book in response to requests from our guests who told us how much they enjoyed the food served on our ships and in our ports of call, and who wanted to try to re-create some of these dishes at home. You will find a selection of our favorite recipes from Scandinavia, Western and Eastern Europe, Asia, North America, the Caribbean and Australasia, inspired by our travels and yours. It is a food odyssey and a celebration of all the wonderful flavors you can savor while exploring the world. All of the recipes in the book are easy to follow and delicious. We hope you enjoy making them and bringing tastes of the world from our kitchen to yours. The Kitchen Table is available on board our ships 24 VIKING.COM | EXPLORE MORE 2019

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