Episode # 81 – Christmas Food with Katrine Klinken – Special Edition
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 email@example.com
Websites and resources shared in this Episode are as follows:
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)
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
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.