Pork Roast, sugarbrowned potatoes, curly kale, brown gravy
Archon
This is a complete meal that is considered 100% oldfashioned Danish. We
eat this, or with roast duck instead of pork roast, as christmas dinner
with ris a'la'mande as dessert. Outside christmas we'd eat the apple
dessert, instead.
It's almost a religious war between the "pork for christmas" people and
the "duck for christmas" people, so some families serve both to avoid
any conflict!
-------------------------------------------------------------------------------
Flæskesteg - Pork Roast:
2 tablspoon salt
Pepper
6-8 bay leaves
4 pounds Pork roast (neck of pork, middlecut, or leg of pork)
Preheat oven to 230 C
Slice the rind of the pork to the meat in 1/5 wide grooves. These will
become crisp bacon rinds.
Place it in a roating pan with teh rind facing down. Pour water over it.
Roast in the oven 20 minutes.
Pour the water into a bowl (this can be used to make a nice gravy).
Rub the meat side with salt and pepper.
Rub the rind with salt, make sure it gets into the grooves, too.
Insert bay leaves into the grooves, and optional whole cloves.
Roast for 30 minutes with the rind facing up.
Lower the temperature to 160 C and roast 30-40 minutes. Center
temperature should be 65.
If the bacon rinds are not crisp and bubbly, broil 5-10 minutes - watch
it!
Pour the water/fat from it and let it rest, wrapped into aluminium foil
(not the rind, though).
Carve the roast into pieces that are 1-2 rinds wide before serving.
--------------------------------------------------------------------------------------
Curlykale is especially served around christmas. It's a trial and error
procedure - just add the things to your liking.
some like it creamy or dry, some like it sweet or salty.
I make mine a little wet and a nice balance between sweet and salty.
Grønlangkål - Curly Kale
1 pounds of Curly Kale balls*
2 tablespoon butter or pork fat
1 cup heavy cream
Sugar
Salt and pepper.
Melt the butter and keat the kale in pan or pot. Add the cream so it's
little more wet than you want it to be, and add the sugar, salt and
pepper to taste, and heat it and stir sporadically until the consistency
is right.
*Curly Kale balls:
These are pre-boiled, ground and pressed Curly Kale. They can be made
like this:
Wash curly kale, remove stalks. Boil the kale in water or a soup 1-2
hours. Press the water out of it into balls between your hand. The
better this is done, the better the end result will be. It's hard on
your hands, but worth the effort. Some people spin dry it, but it's hard
to do in practise. A pound will give 5-6 balls and feed 2-3 people. Cut
them up, or grind in a meatgrinder. Press them into balls again.
----------------------------------------------------------------------------
Brunede Kartofler - Sugar Browned Potatoes
Cover the pan with the sugar. When it is melted add some butter (30 g)
and stir. It must be liquid. Lower the heat and add the (small and cold)
boiled potatoes and turn them once in a while. When they are warm and
covered with golden sugar, they are done.
Watch out for the sugar - it's fast at becoming too hard or dark.
---------------------------------------------------------------------
Brun Sovs - Brown Gravy using the water from the pork roast:
50 gr Butter
1-2 tablespoon flour with top
5 dl water from the Pork Roast
1/2 dl Milk or Cream
Gravy browning
Salt and pepper
Melt the butter, take of heat, add flour while stirring fast. When
there's no lumps, set back to heat.
Add some of the water from the Pork Roast, stir and add some more until
the consistency almost right.
Add the milk/cream, and a squirt of gravy browning if too light.
Add salt and pepper to taste.
--
-------------------------------------------------------------------
Michael Nielsen
Computer Vision and Graphics at Aalborg University
Project: http://www.vrmedialab.dk/~archon
Music: http://mp3.com/archon2
Website: http://www.archonia.dk
Arri London
Sounds great! We rotate between ham, pork roast and duck for
Christmas (not being able to get goose very often).
The sugar-browned potatoes sound very interesting and worth
a try.
Dog 3
"Archon" <arc...@gvdnet.dk> wrote in message
news:3BCA027E...@gvdnet.dk...
: Pork Roast with sugarbrowned potatoes, curly kale, and brown gravy.
:
: This is a complete meal that is considered 100% oldfashioned Danish. We
: eat this, or with roast duck instead of pork roast, as christmas dinner
: with ris a'la'mande as dessert. Outside christmas we'd eat the apple
: dessert, instead.
: It's almost a religious war between the "pork for christmas" people and
: the "duck for christmas" people, so some families serve both to avoid
: any conflict!
:
: --------------------------------------------------------------------------
-----
:
: Flæskesteg - Pork Roast:
:
: 2 tablspoon salt
: Pepper
: 6-8 bay leaves
: 4 pounds Pork roast (neck of pork, middlecut, or leg of pork)
:
: Preheat oven to 230 C
: Slice the rind of the pork to the meat in 1/5 wide grooves. These will
: become crisp bacon rinds.
: Place it in a roating pan with teh rind facing down. Pour water over it.
: Roast in the oven 20 minutes.
:
: Pour the water into a bowl (this can be used to make a nice gravy).
: Rub the meat side with salt and pepper.
: Rub the rind with salt, make sure it gets into the grooves, too.
: Insert bay leaves into the grooves, and optional whole cloves.
: Roast for 30 minutes with the rind facing up.
:
: Lower the temperature to 160 C and roast 30-40 minutes. Center
: temperature should be 65.
:
: If the bacon rinds are not crisp and bubbly, broil 5-10 minutes - watch
: it!
:
: Pour the water/fat from it and let it rest, wrapped into aluminium foil
: (not the rind, though).
:
: Carve the roast into pieces that are 1-2 rinds wide before serving.
: --------------------------------------------------------------------------
------------
:
: Curlykale is especially served around christmas. It's a trial and error
: procedure - just add the things to your liking.
: some like it creamy or dry, some like it sweet or salty.
: I make mine a little wet and a nice balance between sweet and salty.
:
:
: Grønlangkål - Curly Kale
:
: 1 pounds of Curly Kale balls*
: 2 tablespoon butter or pork fat
: 1 cup heavy cream
: Sugar
: Salt and pepper.
:
: Melt the butter and keat the kale in pan or pot. Add the cream so it's
: little more wet than you want it to be, and add the sugar, salt and
: pepper to taste, and heat it and stir sporadically until the consistency
: is right.
:
: *Curly Kale balls:
:
: These are pre-boiled, ground and pressed Curly Kale. They can be made
: like this:
:
: Wash curly kale, remove stalks. Boil the kale in water or a soup 1-2
: hours. Press the water out of it into balls between your hand. The
: better this is done, the better the end result will be. It's hard on
: your hands, but worth the effort. Some people spin dry it, but it's hard
: to do in practise. A pound will give 5-6 balls and feed 2-3 people. Cut
: them up, or grind in a meatgrinder. Press them into balls again.
:
:
: --------------------------------------------------------------------------
--
:
: Brunede Kartofler - Sugar Browned Potatoes
:
:
: Cover the pan with the sugar. When it is melted add some butter (30 g)
: and stir. It must be liquid. Lower the heat and add the (small and cold)
: boiled potatoes and turn them once in a while. When they are warm and
: covered with golden sugar, they are done.
:
: Watch out for the sugar - it's fast at becoming too hard or dark.
:
: ---------------------------------------------------------------------
:
: Brun Sovs - Brown Gravy using the water from the pork roast:
:
:
: 50 gr Butter
: 1-2 tablespoon flour with top
: 5 dl water from the Pork Roast
: 1/2 dl Milk or Cream
: Gravy browning
: Salt and pepper
:
: Melt the butter, take of heat, add flour while stirring fast. When
: there's no lumps, set back to heat.
: Add some of the water from the Pork Roast, stir and add some more until
: the consistency almost right.
: Add the milk/cream, and a squirt of gravy browning if too light.
: Add salt and pepper to taste.
MMMMM.... thank you for the very nice recipes......
Michael
Archon
You serve the whole thing with pickled red cabbage.
jacqui{JB}
news:9qdcnd$aid$1...@slb7.atl.mindspring.net...
<remaining recipes regrettably snipped>
As a recent transplant to Denmark, I can't speak highly enough of
flæskesteg. If you make it with a thinner piece of meat (as does my
husband), it's nice to set it on sliced onions, which are also a
great addition to the gravy.
--
jacqui{JB}
waiting impatiently for the weather to get a little cooler
Archon
> As a recent transplant to Denmark, I can't speak highly enough of
> flæskesteg. If you make it with a thinner piece of meat (as does my
> husband), it's nice to set it on sliced onions, which are also a
> great addition to the gravy.
I've never tried that, but I've read about onion on the gravy, but never
about serving the meat on onions.
> jacqui{JB}
> waiting impatiently for the weather to get a little cooler
Where in DK did you get transplanted? Up here in the North it's cool and
foggy 7-15 C
Megan
but then again I might just have mucked up the snipping as usual!
>
>
>You serve the whole thing with pickled red cabbage.
Mmmmmmmmmm
Megan
mouth watering!
--
Megan Farr Montgomery Wolverhampton, England
Lille kat, lille kat, lille kat på vejen
Hvis er du, Hvis er du
Jeg er sgu' min egen
- Piet Hein
Cyndi
one has to buy a very large one... there sure isn't very much meat on them
(compared to a turkey mass-wise). Wow was it scrumptious though.
--
Cyndi
<Snip> Sounds great! We rotate between ham, pork roast and duck for
Ladyvmh2000
>Pork Roast with sugarbrowned potatoes, curly kale, and brown gravy.
>
That sounds soooooooo good. Thanks for the recipes.
Vickie
MH
>
> > As a recent transplant to Denmark, I can't speak highly enough of
> > flæskesteg. If you make it with a thinner piece of meat (as does my
> > husband), it's nice to set it on sliced onions, which are also a
> > great addition to the gravy.
>
> I've never tried that, but I've read about onion on the gravy, but never
> about serving the meat on onions.
>
> > jacqui{JB}
> > waiting impatiently for the weather to get a little cooler
>
> Where in DK did you get transplanted? Up here in the North it's cool and
> foggy 7-15 C
Oh, I wish it were that cool here! Fortunately, the fog came in tonight and
took that nasty hot, humid weather away. It was way too hot this weekend.
The sugared potatoes are not sweet. I first thought they would be, but when
we tried them (with the roasted pork and red cabbage) in Tivoli, I found out
they were wonderful. They had just a touch of sweetness and a wonderful,
brown coating.
Danish food is wonderful!
jacqui{JB}
jacqui{JB} :
> > As a recent transplant to Denmark, I can't
> > speak highly enough of flæskesteg. If you
> > make it with a thinner piece of meat (as does
> > my husband), it's nice to set it on sliced onions,
> > which are also a great addition to the gravy.
Archon:
> I've never tried that, but I've read about onion
> on the gravy, but never about serving the meat
> on onions.
jacqui{JB}:
Wow -- I was really unclear there. What I *meant* to say is it's
nice to set the *roast* on some thick onion slices (i.e. about 2 cm
thick and don't separate the slices into rings) when it's being
cooked. It keeps the roast from sticking to the pan, you've got
great caramelized onions to go in the gravy and there's no obnoxious
rack to scour afterwards.
jacqui{JB}:
> > waiting impatiently for the weather to get
> > a little cooler
Archon:
> Where in DK did you get transplanted? Up here
> in the North it's cool and foggy 7-15 C
jacqui{JB}:
I'm in Copenhagen, where it's cool, but not quite chilly (at least
not to me -- which is saying something from someone who's spent most
of 36 years in sunny Southern California!). Today sure showed up
beautiful, though, sometime after 2pm and the overcast/fog "burned"
off (do people here use that expression?). At any rate, I'd really
like it to get a bit cooler before i break out the heavy, winter
peasant food. It's too warm, now.
Darn, does this mean I'm going to have to continue eating salmon for
a while (marinated in a homemade teriyaki-type sauce made from
orange juice, soy sauce, brown sugar, fresh ground pepper, grated
ginger, crushed garlic -- reduced until syrupy and cooled before
adding the fish. Marinate in the fridge for at least two hours and
pan-fry [I miss my grill!] to desired doneness)? Gee, bummer ...
--
jacqui{JB}
(known amonst friends as an inveterate rambler)
J. Helman
>
> The sugared potatoes are not sweet. I first thought they would be, but when
> we tried them (with the roasted pork and red cabbage) in Tivoli, I found out
> they were wonderful. They had just a touch of sweetness and a wonderful,
> brown coating.
Can you, or can anybody, provide a recipe for the red cabbage? If so,
thanks in advance.
Dog 3
"J. Helman" <jhe...@blazenet.net> wrote in message
news:3BCDED6D...@blazenet.net...
You can do just about anything with cabbage of any color. I like to slice
it thin, throw it in a skillet with butter, salt and pepper (any other
spices you like.. caraway) until tender. Sometimes I'll make a
cheese/onion sauce for it.
Michael
Archon
> Can you, or can anybody, provide a recipe for the red cabbage? If so,
> thanks in advance.
I've never tasted homemade redcabbage, but there's some recipies
available. Common for all, bought or homemade, a good way to prepare it
to a hot meal is to heat it on a pot with some duck fat or pork fat
(from roasting it).
Pickled redcabbage:
--------------
Dansk rødkål (Danish redcabbage)
1 redcabbage (750 gram)
2 tbsp sugar
4 dl redcurrant-juice or -jelly
1 teaspoon salt
40 gram butter
Chop the cabbage finely. Put it in a pot with the butter and sugar. Heat
it up and stir 10 minutes. ADdd the juice and fill up with water till it
covers the cabbage. Boil at low heat 1 hour till the cabbage is tender.
Add more juice and water if it boils dry.
Add salt to taste.
---------------------
Rødkål (redcabbage)
1 kg redcabbage
2 apples
25 gram butter
½-1 dl vinegar
25 gram Sugar
2 teaspoon Salt
1 dl sweet redcurrant juice.
Chop the cabbage finely. Grate the apples and put both in a pot with
melted butter, vinegar and salt, cover with water. Boil an hour, add
redcurrant juice and sugar to taste.
---------------
The professional jars say: redcabbage, vinegar, sugar, water, juice from
redcurrants and apples, salt.
Archon
> You can do just about anything with cabbage of any color. I like to slice
> it thin, throw it in a skillet with butter, salt and pepper (any other
> spices you like.. caraway) until tender. Sometimes I'll make a
> cheese/onion sauce for it.
The problem is that when we say redcabbage it's a given which type of
preparation it is. It's also the kind we use on open sandwiches.
Becca
> thanks in advance.
Red cabbage, chopped or shredded, sliced apples, onions, butter,
vinegar, brown sugar, salt. Cook until the cabbage is tender.
Becca
J. Helman
>
> > Can you, or can anybody, provide a recipe for the red cabbage? If so,
> > thanks in advance.
>
> I've never tasted homemade redcabbage, but there's some recipies
> available. Common for all, bought or homemade, a good way to prepare it
> to a hot meal is to heat it on a pot with some duck fat or pork fat
> (from roasting it).
>
That shows how ignorant I am of Danish cuisine...I had no idea
redcabbage was pickled and not something most people make at home.
Still, since I'm unlikely to find a jar of it here in rural
Pennsylvania, USA, I'll try making it myself. Thanks again for the
recipes.
Arri London
Here is the way we make it:
Wash, core and shred the red cabbage. Put it into a heavy
pot (with lid) with a very small amount of water and some
vinegar (to preserve the colour). Simmer with lid on until
nearly tender. Add a pinch of salt, a pinch of sugar and
some nutmeg (and/or cinnamon). It can be thickened with a
little cornstarch in water. A small knob of unsalted butter
does no harm.
I don't know if this is the Danish way though. In Holland,
Germany and the UK, it is possible to buy prepared red
cabbage in glass jars. Usually a little sweeter than I like
it. Pickled red cabbage is also available.
Archon
> That shows how ignorant I am of Danish cuisine...I had no idea
> redcabbage was pickled and not something most people make at home.
> Still, since I'm unlikely to find a jar of it here in rural
> Pennsylvania, USA, I'll try making it myself. Thanks again for the
> recipes.
And storing is in fridge, in a jar, with the juice it was boiled in.
Thierry Gerbault
Archon graciously offered...
>
>
> You serve the whole thing with pickled red cabbage.
And your recipe for pickled red cabbage would be...?
TIA
--
Thierry Gerbault
(remove NOSPAM from address to reply)
"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.
Megan
<thierry...@worldnet.att.net> wrote:
but then again I might just have mucked up the snipping as usual!
>Archon graciously offered...
>
>>
>>
>> You serve the whole thing with pickled red cabbage.
>
>And your recipe for pickled red cabbage would be...?
Go to nearest Bilka or Super Brugsen.
Buy some.
Yum!
;-)
Megan
Archon
Thierry Gerbault wrote:
>
> On Mon, 15 Oct 2001 09:28:58 +0200 in article <3BCA903A...@gvdnet.dk>,
> Archon graciously offered...
>
> >
> >
> > You serve the whole thing with pickled red cabbage.
>
> And your recipe for pickled red cabbage would be...?
I posted it earlier in this thread:
I've never tasted homemade redcabbage, but there's some recipies
available. Common for all, bought or homemade, a good way to prepare it
to a hot meal is to heat it on a pot with some duck fat or pork fat
(from roasting it).
Pickled redcabbage:
---------------------
Rødkål (redcabbage)
--