Past Episodes

Episode # 81 – Christmas Food with Katrine Klinken – Special Edition

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In one of the last episodes of 2010, we devote an entire episode to showing you some delicious food prepared by Katrine Klinken, who was a guest on our shown in an earlier episode. This time Katrine, makes some really yummy dishes that tasted, looked and smelled great. Watch the episode to see what we mean by that. Special Thanks to Katrine Klinken for having us over and sharing some of her recipes with our team.

If you have any questions write us at mailbag@mydenmarktv.com

Websites and resources shared in this Episode are as follows:
fiskebaren.dk (Fiskebaren)
jaegersborggade.dk (Jaegersborggade)
pers-griseri.dk (Pers-griseri)
hornbeer.dk (Hornbeer from Kirke Hyllinge)

Other Useful Resources:
CopenhagenClicks.com (An ever-growing collection of web resources to make your stay more fun and enjoyable)
Consult with MyDenmarkTV team (Via telephone, to help you make your stay in Denmark more enjoyable)
MyDenmarkTV.com Copenhagen Tours (Book a guided tour by water or by bicycle and explore the best of the sights and sounds of Copenhagen)

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

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.

Episode 81 - MyDenmarkTV

If you enjoyed this episode, you might be interested in:

  1. Episode # 42 – Danish Cuisine and Smørrebrød by Katrine Klinken – A Chef, Writer and Teacher

Comments

7 Responses to “Episode # 81 – Christmas Food with Katrine Klinken – Special Edition”

  1. Rodney Alves says:

    Legal, muito legal a sua participação brilhante meu nobre amigo andre Meyer. Você vai trilhar por caminhos ainda mais amplos. Esta profetizado. O nosso apresentador daqui da Rede Globo, Pedro (Big Blother) Bial deve ter ficado com dor de cotovelos. Vc ta muito parecido com ele. Um pouco mais jovem, é claro.
    Um grande abraço.

    [Reply]

    André Reply:

    Grande Rodney,

    Obrigado pelo carinho e pelos elogios. Vocês sempre vão estar no meu coração ;) Pedro Bial acabou sendo um grande amigo meu também. Ele alugou meu apto no Rio pois ficava em frente a Rede Globo. Mundo pequeno esse não? Abraço enorme em vcs todos ai.

    [Reply]

  2. surrai surrai Reem says:

    Hi I really enjoyed this episod , good food attracted me, I have one question about measurements (4 dl buttermilk ) stands for what?? can u explain what is the :æbleskive pan do u mean its different from ordinary pans,, u mean its like cupcake pan???
    And please correct this sentence :Sift four into a bowl to sift flour.
    Keep the good work

    [Reply]

    Gunilla Reply:

    dl (deciliter) is a tenth of a liter, use google for conversions. Ex: 4 dl in cups – gives you the amount in cups.

    Buttermilk is a type of milk with ca. 3,5 % fat.

    An æbleskive pan is neither a cupcake or an ordinary pan. It has 7 half-spheres as holes so that the æbleskive itself become a smal fluffy spheres.
    http://www.hagengrote.fr/shopsys/bilder/568u03_gross.jpg
    :)

    [Reply]

    Gunilla Reply:

    note to self.. read several replies before answering.

    [Reply]

  3. Hi Surrai,

    Thanks for the support. 4 dl = 400 ml. The æbleskiver pan is something distinct – it’s not quite a cupcake pan. I have to admit it’s not something easy to get outside Denmark. You’ll have to do some googling to see if you can find it (or a substitute that will work). Perhaps we should be selling æbleskiver pans through our website!! ;-)

    [Reply]

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  1. [...] This post was mentioned on Twitter by MyDenmarkTV Team, Andre Sydney Meyer. Andre Sydney Meyer said: Hummmmmm this episode tastes delicious….and I thought that I knew æbleskiver. Enjoy it! http://lnkd.in/hdQ4MZ [...]



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