Nordic Cuisine: Cooking with Fire
Discover Niklas Eksted’s innovative approach to cooking with fire. Revive the lost art of ancient Nordic cooking techniques to create original dishes for modern times.
Chef and Restaurateur, Ekstedt (Stockholm) one Michelin star, and Ekstedt at The Yard (London)
Use open fire in a different but delicious way
For the very first time, Chef Niklas Ekstedt, teaches how to cook his way over open fire using old ancient Nordic cuisine techniques. Birchwood and smoke are his chosen tools. He’ll show you how to apply these techniques with seafood, fish, meat, birds and vegetables, in innovative ways to create unique dishes.
You will learn seven different recipes that have one thing in common – the fire – but each one is so different, and as Niklas says ‘they will blow you away’.
At the end of this online course you will:
- Know a range of cooking techniques using live fire.
- Know how to smoke with various ingredients, including hay and juniper.
- Be able to apply these techniques to a wide range of ingredients.
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Course Syllabus
Course Content
Chapter 2 - Ancient Nordic Techniques: Cooking with fire
Chapter 3 - Ember baked scallops, with scallop foam and roe emulsion
Chapter 4 - Flambadou Oyster, Beef Fat and Apple
Chapter 5 - Grilled Salad
Chapter 6 - Birch Fired Arctic Char
Chapter 7 - Seaweed Smoked Langoustine and Celeriac with White Wine Beurre Blanc
Chapter 8 - Hay Smoked Duck
Chapter 9 - Reindeer with Beetroot
Before you go
Discover fire as a technique and an ingredient
What you'll learn
Oysters Flambadou: Learn to cook oysters in an ancient way using beef fat and flaming fire.
Seaweed Smoked Langoustine: Smoke with seaweed directly on the fire. Prepare celeriac in two ways; a smooth buttery purée and finely sliced petals.
Hay Smoked Duck: Follow the process of grilling the duck and smoking it in two different ways. Cook asparagus and wild mushrooms directly in the fire. Grill apples over the fire to make a simple purée with great depth of flavor.
Reindeer with Beetroot: Serve reindeer meat in two ways. Learn how to brine it and dry it, and how to grill it quickly over fire. Slow cook whole beetroots directly in the embers to achieve the earthiest of flavors.
Grill delicate lettuce to make a completely vegetarian Grilled Vegetable Salad. Cure egg yolks in salt, sugar and hay. Get inspired to make pickled and fermented accompaniments using ingredients local to you.
Birch Fired Arctic Char: Cook fish directly on burning birch logs and infuse cream with smoky flavors.
Techniques you will learn:
- Using a grill to make a stock
- Cook vegetables directly over live fire
- Grill delicate vegetable ingredients
- Cook vegetables directly in embers
- Cook fish directly on burning wood.
- Smoking with seaweed directly in the fire
- Smoke with hay
- Curing egg yolks
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Meet your Instructor
Chef and Restaurateur, Ekstedt (Stockholm) one Michelin star, and Ekstedt at The Yard (London)
Chef and Restaurateur specializing in ancient Nordic wood fire cooking techniques.
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How to use hey and fire with different produce.
Simple cooking method and yet complex flavour dishes. Great course that will inspire future dishes.