Chef Merrilees Parker takes a culinary tour around Scandinavia - a region infused with the Viking history and heritage. Over 1,000 years ago the Vikings pillaged other lands, mainly  because the cold Scandinavian north did not allow them to grow their own produce. Freezing winters meant that growing vegetables, fishing and trading were out of the question. So, during the summer months, anything that could be was either salted, smoked or dried. Thus the tradition of preserved foods began in Northern Europe. Preserved rations were also ideal for the Vikings long sea journeys but, on the occasions when fresh produce was available it was an excuse to eat, drink and be merry!
Merilees begins her journey at a Viking festival in Sweden where she ends up in the stocks for stealing the village pig! In an attempt to prove her innocence she earns a flogging. She manages to negotiate her way in to a kitchen, where she helps salt the pork, and prepare the ox meat stew, destined for the evening's feast. When dinner time comes there are no complaints, thankfully. They wash down dinner with mead, or honey wine, otherwise known as Viking Viagra.
 Next stop is the village of Bonan, in Sweden where Merrilees learns how to smoke herring with a direct descendant of one of the village founding members. In the 16th century salt was so valuable that only small amounts of it could be used, this resulted in a proliferation of smoked meats.
The Midsummer Festival in Sweden marks the summer solstice and the arrival of fresh produce. Merrilees meets chef Don Lexo and together they make pickled herring with a mustard dill sauce. This dish is just one that will be part of the evening's "smorgasboard".
Travelling inland to the mining village of Falun, Merrilees gets a lesson on the importance of sausages. An hour’s journey north and she’s busy helping to prepare moose with the king of Swedish cuisine and inspiration for the Swedish chef on the Muppet Show: Lars Backman. Travelling further north, to the brim of the Arctic Circle, Merilees discovers the Land of the Midnight Sun where the Sami people are experts on reindeer meat preparation.
Merrilees makes a stop-over in Stockholm, the capital of Sweden, then continues her journey south across the Oresund Bridge to Denmark's capital: Copenhagen. Here in  Scandinavia's largest city she soon discovers that anything and everything goes on a Danish open sandwich – and also gets to taste a few exotic examples.
Next, Merilees helps create a real Danish pastry from scratch, before heading off into the sunset to sample a few fine restaurants and tuck into a traditional plate of monkfish.
Sweden and Denmark are as much renowned for their Viking warriors as they for the Midnight Sun and, long, cold, dark winters. From the dregs of Viking feasts, to the finest restaurants in Copenhagen, these 2 countries have evolved a totally unique cuisine. |
