The Copenhagen Report

Episode # 81 - MyDenmarkTV.com from MyDenmarkTV on Vimeo.
  
Reasons to check out Episode 81 of MyDenmarkTV.com: A DELICIOUSLY untraditional twist to a traditional Christmas meal ...plus a hyperactive box of oysters that tries to snap Tim's fingers off; an appearance from the Swedish chef (yes, him!) ...and to top it off, one of the best beers you've never heard of. Curious? Then check out the latest episode... :-)

Being one of the final episodes of the year, we invite Katrine Klinken (who you may recall from Episode 42 where she prepared some wonderful danish food - namely smørrebrød) to show us how to do some traditional Danish food at Christmas - with a modern twist. The results are spectacular - and we are especially appreciative of her for introducing us to a great Danish microbrewery called Hornbeer (www.hornbeer.dk). A special thanks to Katrine Klinken for having us over and sharing her delicious recipes (once again) with our viewers.

Check out all the recipes from the episode below!



Websites and resources from the episode:
fiskebaren.dk (Fiskebaren)
jaegersborggade.dk (Jaegersborggade)
pers-griseri.dk (Pers-griseri)
hornbeer.dk (Hornbeer from Kirke Hyllinge)

Recipes:

Pork neck, kale salad and stir-fried red cabbage with hazel nuts

Approx. 1 1/2 – 2 kilos boned pork neck, scored, with rind

2-3 tbsp. sea salt
freshly ground black pepper
15 cloves
4-5 star anise
3-4 cinnamon sticks
7-8 bay leaves

Make sure the rind is scored all over. Season with pepper on the bottom side. Rub with coarse salt. Stick cloves and pieces of star anise into the scored rind. Put cinnamon sticks and bay leaves in a roasting tray. Place the pork loin the baking tray. If necessary, prop up with crumpled tin foil so the rind is quite horizontal. Add 2 dl water. Turn the oven on at 200 C/390 F and roast for 1 ½-2 ½ hour.

Ordinary pork loin should roast until the thermometer registers 65 C/130 F. This roast from the neck end should roast until the thermometer registers 75C/170F. Check the temperature when the core temperature of the roast is 10C/50F lower, and check if the crackling is crisp. If not, turn the oven up to 250 C/480 F and keep roasting until the roast is done with crisp crackling. Slice the pork neck and eat with cabbage and potatoes.

Kale salad with mustard & garlic mayonnaise and lady apples

Rinse the raw kale leaves in cold water. Slice very finely with a sharp knife. Mix good quality mayonnaise with coarse Dijon Mustard and garlic. Dice lady apples, removing the cores. Mix and season with salt and pepper.

Stir-fried red cabbage

Remove any coarse outer leaves. Slice finely. Fry in olive oil in a hot pan or wok with chopped hazel nuts. Stir constantly. The cabbage should only be fried for a few minutes. Add salt and cherry vinegar. May also be seasoned with a bit of sugar or gastrique.

Roast potatoes with thyme and lemon

Mix chunks of scrubbed potato with olive oil, fresh sticks of thyme and pieces of lemon. Roast them crisp and tender in a baking tray lined with baking foil for approx. 40 minutes at 225 C/440 F.

Æbleskiver – Apple doughnuts (Danish style!)

250 g wheat flour
1 tbs sugar
pinch of sea salt
1 tsp bicarbonate of soda
2 tsp ground cardamom
a bit of finely grated lemon zest
3 egg yolks
4 dl buttermilk
3 egg whites
50 g butter, melted
Filling: pieces of apple or apple pure, or prunes or raisins. Serve with icing sugar and strawberry jam.

Sift four into a bowl and mix with sugar, salt and cardamom. Beat egg yolks with buttermilk and grate lemon zest into this. Add the flour gradually, stirring until the batter is smooth. Let the batter rest at room temperature for 30 min. Beat egg whites stiff and fold them carefully into the batter.

Heat up the æbleskive pan. Pour 1 tsp melted butter into each dent. Fill dents with batter almost to the rim and bake at medium heat. Put a teaspoonful of filling in each of them before turning over the æbleskive with a wooden skewer. The æbleskiver must be turned, as soon as they have formed a crust and are lovely and golden brown. Keep turning them so they are evenly baked after 6-8 minutes. Keep them warm while the rest are baked. Serve with icing sugar and strawberry jam for dipping.