Danish Christmas dinner at their house.
As I am not cooking Danish dishes yet I share with you what they
prepared: the traditional pork roast with the crunchy skin,
"Flækesteg", served with a brown sauce....delicious!
On the table there were two typical side dishes: nice caramelized potatoes,
"Brunkartofler" and dark cabbage, "Krystkål"
For dessert they served a rice and almond pudding, "Riz a l'amande", with a spoon of sweet cherry sauce, "Kirsebæsauce".
We really enjoyed the evening with great food and fantastic company!!!
As I didn't have time to ask my friends for recipes I took them from other blogs. Enjoy it!
Flæskesteg
Ingredients:
- 2kg loin of pork with the skin on, and scored all the way down to just before the flesh in lines 1cm apart (ask the butcher to do this if necessary)
- 1 carrot
- 1 onion
- 1 or 2 bay leaves
- 400-500ml boiling water
- few strigs of thyme
Method:
- Preheat your oven to 250°C.
- Place the pork joint skin side down (yes, ‘upside-down’) into a roasting tray. Add just enough boiling water to the tray so that the skin is submerged.
- Put the pork in the oven for 20 minutes.
- Use a clean tea towel to hold the pork in the roasting tray so you don’t burn yourself while you carefully pour away the water.
- Turn the oven down to 160°C, then flip the pork over so it’s the right way up (skin up), and coat the skin with a generous amount of salt and pepper, making sure you get into the crevices created by the scoring. Be careful of your hands at this point, the pork will be hot! Stick the bay leaves into the crevices as well, then add the carrot, onion and thyme to the roasting tin, and pour 400-500ml fresh, cold water in.
- Put the pork back in the oven for about an hour or until it is done. Check about halfway through to see if you need to top up the water if it’s starting to evaporate too much.
- Using a meat thermometer, check the temperature of the pork after the hour. It should be somewhere between 68-70°C. Pour out the fatty residue into a bowl to use as stock for the gravy.
- Increase the oven temperature back up to 250°C and put the roast pork back in to make the crackling. This can take a good 15 minutes, so use the grill if you want to kickstart the process (but keep a close eye on it, or else you could end up with a burnt crackling).
- Remove the roast from the oven and check the temperature again. It should be between 70-75°C. This should mean it isn’t overcooked - pork can be terribly boring if you have to gnaw your way through it.
- Let the roast rest uncovered for about 10 minutes. While that’s happening, make the gravy from the fat and stock - use gravy browning if required.
Rice pudding
Ingredients:
3 dl water
180 g pudding rice (ca. 2½ dl)
1 liter milk
100 g blanched almonds
2 vanilla pods - the grains
4 tablespoonful sugar
1/4 litre whipped cream 38%
Accompaniments:
1 portion warm red berry sauce or cherry sauce
Boil water and rice in a pot. Cook the rice at even heat and while stirring in about 2 min. Add milk and cook the pudding at even heating, still stirring for about 10 min. Put on the lid and cook for about ½ hour - stir once in a while. Put the pudding in the refrigerator until cold - until next day.
Put one whole almond aside and chop the rest. Mix together the rice pudding, vanilla grains, sugar and the chopped almonds. Whip the cream and turn gently in the pudding with the whole almond. Put the dessert in the refrigerator for at least 2 hours.
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