All About Scandinavian Cuisine By Apca Chef Online

This program covers the Scandinavian cuisine with a touch of Nordic cuisine

What you'll learn
Learn about scandinavian cuisine
Learn about Nordic Cuisine
Learn about Gravalax
Learn a complete scandinavian cuisine menu from start to finish
Requirements
No requirement as the program is from start to finish
Description
Technically, the term Scandinavia refers to a geographical region, the Scandinavian Peninsula, which encompasses Norway, Sweden, and part of Finland. It may also refer to a language group, Continental Scandinavian, that is descended from Old Norse and includes Danish, Norwegian, and SwedishThis program curated by Chef Gabriel Bonin for APCA chef online cover Scandinavian cuisine which include some great recipes from start to finish in the form of a menu. This mean you will see some starter, soups , salad, Entre, Main and dessertsMenu of the Program –· Brunkal· Skagen· Creamy dilled cucumber and Radish salad· Salmon Gravalax· Scandinavian style beetroot apple and Walnut Soup· Lahikeitto· Swedish Meatballs with Celery and Apple· Finnish Meat Pie· Cod Fish with Pink Peppercorn and Vodka Pickle· Frikadeller· Salmon Skewers· Beef Tenderloin with Coleslaw· Mackerel with Roasted Beetroot· White fishcake with Prawn and dill Sauce· Swedish apple PieSome approach Information about Nordic CuisineNordic cuisine is a culinary movement which has been developed in the Nordic countries and Scandinavia, since the 2000s. New Nordic Cuisine was propelled by, and found inspiration in, ideas and a manifesto written by food activist and chef and several Scandinavian chefs in 2004 in copenhegan. Nordic Cuisine has been used to promote local, natural, and seasonal produce as a basis for new dishes both in restaurants and in the home. As a result, several restaurants, in Denmark, have introduced local ingredients, some often new to the usual palate, in combination with traditional foods prepared in new ways.The evolving cuisine has sought to take advantage of the possibilities inherent in traditional Scandinavian recipes for fish and meat dishes, building on the use of local products while reviving and adapting some of the older techniques, for example, those for marinating, smoking, and salting. Products such as rapeseed, Oats cheeses and older varieties of apples and pears are now being prepared with greater attention to safeguarding their natural flavours. These steps have been taken by the proponents of the New Nordic Cuisine in parallel with their awareness of a growing interest in organic food throughout the region. In addition to concerns for "purity and freshness", they have also aimed to make maximum use of seasonal produce such as new potatoes, strawberries and asparagus in the summer and baked goods and seasoned meats during the Christmas period.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Beef Tenderlion with Coleslaw

Lecture 3 Beet Root & Apple Soup

Lecture 4 Brunkal

Lecture 5 Cod Fish with Vodka Pickle

Lecture 6 Creamy Dilled Salad

Lecture 7 Danish Fish Frikadeller

Lecture 8 Finnish Meat Pie

Lecture 9 Finnish Salmon Soup (Lohikeitto)

Lecture 10 Mackerel with Roasted Beetroot

Lecture 11 Salmon Gravlax

Lecture 12 Salmon Skewers

Lecture 13 Skagen

Lecture 14 Swedish Apple Pie

Lecture 15 Swedish Meatballs

Lecture 16 White Fishcake with Prawns

The program cover a complete menu of scandinavian cuisine covering starters, soups, salads, main course and desserts