Can I have a Danish packed lunch? (Week 21 - Denmark)

My son asked the other day if his school packed lunch could be based on the country we are visiting that week! As it was half term, I did his tea as a smørrebrød instead, which he found really amusing. I didn’t give him rye bread though, as he has had it in the past and didn’t like it. Our first meal was Brunede Karoffler (caramelised potatoes) with Danske koteletter (Danish Pork chops).  The potatoes, according to the website, are a Danish favourite and traditionally served with roast beef or pork. I also, don’t normally like pork, but this way of cooking it was the best I have ever had, I first discovered it a couple of years ago and we have had it several times since, to the delight of my husband, it is also nice with salad. The boys liked the meatballs, but I found the dill sauce a little too much. There were some leftovers which have been frozen with their name on the container so I can easily avoid. We have had meatballs a number of different ways, and the mixture of two different meats certainly helped with the flavour, if a little strong. My attempt at Danish Pastries wasn’t so successful, they looked great going into the oven, but I over cooked them. They were flaky enough, but did taste a little ‘over done’! Will, if I am brave enough, try again as they were very time consuming.  I worked in Denmark for a little while and the locals liked to get the English to say “Rød Grød mit Flød” as the pronunciation is the most difficult part of the Danish language, like English it is rarely pronounced the way it is written. And these 4 words are no exception as it comprises all the sounds we don’t have in the English language; I failed at saying it, but did succeed in cooking it for this challenge! It is basically ‘red berries with cream’, but despite that it does taste very nice; although I didn’t put in as much sugar as the recipe called for and my husband amused us by his face pulling.  

Cooked with score (out of 100):

Brunede Kartoffler (Caramelised Potatoes)…………………………73

Danske koteletter (Pork Chops)…………………………………………..80

Frikadeller med Dildsauce (Meatballs with Dill Sauce)…………67

Weinerbrød (Danish pastry)…………………………………………………56 (a little burnt!)

Rød Grød mit Flød (Red Berries with Cream)…………………….…67 

 

 

Brunede Kartoffler  (Caramelised Potatoes)

Source: danishnet.com

Serves 4

20 ounces small potatoes

3 tablespoons butter

1 cup white sugar

1. Boil the potatoes with skin until they are done. (Small bite sized potatoes are best)
2. Peel the skins off of the potatoes and let the potatoes cool down
3. Put sugar in a frying pan and place the butter on top of the sugar
4. Heat up slowly, until all the sugar is melted and starts turning brown (takes a while)
5. When the sugar is caramelised add the potatoes
6. Constantly turn the potatoes in the sugar, until it sticks to the potatoes. It will take about 5-10 minutes.
7. Serve with duck, goose, roast, pork or chicken
    

Danske koteletter (Pork Chops)

Source: danishnet.com

 

Serves 4

4 pork chops

Salt and pepper to taste

Bread crumbs

1 egg (whipped lightly)

Fat for frying 

1. Mix salt and pepper into the breadcrumbs.
2. Turn the pork chops in the egg, and then turn in the breadcrumbs.
3. Heat butter in frying pan and brown pork chops lightly on both sides
4. Place them in a shallow dish and pour dripping (fat) over chops.
5. Cover and bake in oven 325 to 350ºF (160 to 190ºC) for about 45 minutes.
    
    

Frikadeller med Dildsauce (Meatballs with Dill Sauce)

Source: mindspring.com and danishnet.com

Serves 8

Meatballs

1 1/2 lbs mince venison or 1 1/2 lbs mince beef

1/2 lb mince pork, unseasoned

2 teaspoons salt

1/2 teaspoon pepper

2 eggs

1 finely chopped onion

1/2 cup heavy (double) cream

2 cups dry breadcrumbs

4oz melted butter 

Creamy Dill Sauce

½ cup butter

¼ cup flour

2 cups of chicken broth

2 cups sour cream

2 teaspoons dill

½ teaspoon allspice

Salt, pepper and paprika to taste

1. In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
2. With moistened hands (this will be sticky), shape into 1 inch balls.
3. Roll the meatballs in bread crumbs until well coated.
4.  Arrange in a single layer on shallow baking pans.
5.  Drizzle melted butter over the meatballs.
6.  Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
7. Meanwhile, make the sauce: Melt butter in a large saucepan over low heat.
8.  Whisk in the flour till smooth.
9.  Gradually stir in the chicken broth.
10. Continue stirring until thickened, and then blend in sour cream, dill & seasonings.
11. Place meatballs in a serving dish and cover with the sauce.
12.  Serve over egg noodles.
     

Rød grød mit flød (Red berries with cream)

Source: eatingwell.com

Serves 6

6 Cups (about 6 half-pints) fresh or frozen (not thawed) raspberries

6 Cups (about 6 half-pints) fresh or frozen (not thawed) strawberries

½ cup cornstarch

½ cup water

¾ cup Granulated sugar

¼ whipping cream

2 teaspoons Icing sugar

¼ teaspoon vanilla

¾ cup plain greek yogurt (optional)

 

Preparation

1. Process fruit in batches in food processor until smooth. Transfer to a food mill or push through a fine sieve into a large measuring bowl or cup. Add enough water to the strained berries to equal 5 cups liquid
2. Whisk cornstarch and water in small bowl. Whisk cornstarch mixture and G Sugar into strained berries and transfer to a dutch oven or large saucepan. Cook over medium heat, whisking constantly until the mixture is very hot and beginning to bubble. Cook for 1 more minute – still whisking.
3. Transfer the pudding to a large bowl and let cool for 10mins. Press a piece of plastic wrap directly onto the surface and chill in the fridge for at least 2 hours.
4. Whip the cream in small bowl until soft peaks, then add icing sugar and vanilla. Fold in yogurt if using. Serve pudding with a dollop of cream on top.
    
    

Weinerbrød (Danish Pastry)

This was the one that I so nearly perfected!

From the Baking Book

Makes 18

150ml (5fl oz) warm milk

2 tsp dried yeast

30g (1oz) caster sugar

2 eggs, plus 1 egg for glazing

475g (1lb) strong white bread flour, sifted, plus extra for dusting tsp salt

½ tsp salt

Vegetable oil for greasing

250g (9oz) chilled butter

200g (70z) good quality cherry, strawberry or apricot jam.

 

NB: I did half quantities and spread my rolled dough with raisins, cinnamon and brown sugar and then rolled them up and cut them.

1. Mix the milk, yeast and 1 tbsp sugar. Cover for 20 mins, then beat in the eggs.
2. Place the flour, salt, and remaining sugar in a bowl. Make a well and pour in the yeast mixture. Mix the ingredients into a soft dough. Knead for 15 minutes on a floured surface until soft Place the dough in a lightly oiled bowl, cover with cling film and refrigerate for `5 mins.
3. On a lightly floured surface, roll the dough out to a square about 25 x 25 (10in x 10in). Cut the butter into 3 -4 slices, each about 12 x 6 x 1 cm (5 x 2½ x ½ inch).
4. Lay the butter slices on one half of the dough, leaving a border of 1 -2 cm ( ½ – ¾ inch).  Fold the other half of the dough over the top pressing the edges with a rolling pin to seal.
5. Generously flour and roll it into a rectangle 3 times as long as it is wide and 1 cm (1/2 inch) thick. Fold the top third down into the middle and then the bottom third back over it. Wrap, chill for 15 minutes.
6. Repeat step 5 twice, chilling for 15 minutes each time.
7. Roll onto a floured surface to 5mm – 1cm (1/4 – ½ inch) thick.
8. NB: this is where I did something different, I covered a filling across mine cinnamon, raisins and brown sugar which had been cooked down beforehand and then I rolled it up and cut then into pinwheels.
9. Or: Cut into 10 x 10 cm (4 x 4 inch) squares. With a sharp knife make diagonal cuts from each corner to within 1 cm (1/2 inch) of the centre. Put 1 tsp of jam in the centre and fold each corner into the centre. Spoon more jam on the centre.
10. Transfer either option to a lined baking tray and cover with a tea towel. Leave in a warm place for 30 minutes until risen. Preheat oven to 22C (400F/ GM 6).
11. Brush with egg wash and bake at the top of the oven for 15 – 20 minutes, until golden (and not crispy like mine were!)

Weinerbrød

This is an authentic traditional Danish pastry recipe, a difficult one that isn’t for the faint of heart. Danes generally make their pastries in this way, as a tray rather than individual bits. You can substitutes stewed fruit from the cream, if you prefer.

Ingredients:

0.705 oz/20g Fresh Yeast

5 fl oz - 150 ml - 2/3 cup of Cold water

2 egg yolks

½ teaspoon salt

1½ tablespoon sugar

0.529 oz / 15g butter or margarine

10.582 oz / 300g wheat flour

11.464 oz / 325g margarine

Filler:

5.291 oz/150g marzipan mass

2 tablespoon water

½ cup jam

Brush: Egg

Garnish:

1.764 oz/50g almond

cane sugar

Cream:

1 egg

0.882 oz/25g sugar

2½ teaspoon corn flour

8.454 fl oz – 1.3L – 1 (1/4) quarts of Milk

½ pod of vanilla

Dough:

1. Stir the yeast into the cold water. Add the egg yolks, salt, sugar, and whip vigorously. Crumble in the 0,529 oz/15g butter into the flour and mix it well. Add the liquid yeast mixture. Knead the dough well together, and let it rest 15 min.
2. Spread the dough out onto a flat square baking sheet approximately 18x18 inches. Spread the margarine evenly onto 1 half of the spread out dough, leaving approximately 1 inch of the edge free from margarine. Make sure the edges are as straight as possible.
3. Fold the 3 outer 1 inch edges of the margarine side onto itself, and then fold the middle together enclosing the margarine in the middle of the dough.
4. Use a rolling pin to roll the dough out to its original size again.
5. This time fold the dough 2 times so that there are 3 layers of dough. (As you would with a letter which is to be put in an envelope).
6. Use a rolling pin to roll the dough out to its original size again. Let it rest in the fridge for 15 min.
7. Take the dough out of the fridge and repeat step 6 and 7. Then place the dough in the fridge for another 15min
8. Cut the edges of the dough with a sharp knife after the last roll-out. A properly rolled piece of dough will reveal a cross section of dough with multiple layers.
   Cream:

1. Whip the egg, sugar and corn flour together in an enamel or stainless steel saucepan. *Aluminum containers can result in discoloration with egg and milk.*
2. Split the ½ vanilla pod and scrape out the grains. Save them.  Whip the 8,454 fl oz - 1.3L – 1 (1/4) quarts cold milk into the egg, sugar and corn flour mixture, and add the vanilla pod (not the seeds).
3. Bring cream slowly to the boil during the whipping. Let it boil until curdling begins, and stir in the grains from the vanilla pod.
4. Remove pot from heat. Remove vanilla pod and let the cream cool. Stir frequently to prevent a skin from developing.
   Final:

1. Cut the dough into two pieces and roll-out each piece out to a rectangular shape approximately 6inches x 16 inches. Due so on a flour covered table.
2. Put dough pieces on a baking tray with waxed paper. Spread the cream in a long strip down the centre of the dough. However not all the way to the edges.
3. Pre-heat oven to 437 ºF/225 ºC
4. Fold long edges of the dough towards the centre and together. You should end up with a long channel down the centre where the cream is visible. Let pastry bars rise for approx. 20min.
5. Brush the 2 Danish pastry bars with whipped egg. Sprinkle the Danish’s with chopped almonds/nuts, and cane sugar, and bake the pastry bars for approximately 20 min.
6. Serve and Enjoy.

 The word ‘Denmark’ dates back to the Viking age and is carved on the famous Jelling Stone from around 900 AD. Beyond the capital and the bigger cities, Denmark offers a mix of lively towns, rural countryside, medieval churches, Renaissance castles and tidy 18th-century villages. Neolithic dolmen, preserved 2000-year-old ‘bog people’, and impressive Viking ruins are just some of the remnants of the nation’s long and fascinating history.

Centuries on from the Viking era, Denmark remains very much a maritime nation, bordered by the Baltic and the North Sea. No place in the country is more than an hour’s drive from its lovely seashore, much of which is lined with splendid white-sand beaches.

A flat country, made up of Jutland peninsula and more than 400 other islands. Pig-farming is an important part of the economy. Danish pork products are famous all over the world. Lego was invented by a Danish carpenter, and the writer Hans Christian Andersen was born here. The Danish love their pastries, and this obsession has spread around the world.

CUISINE

Their pork, cheeses, and dairy products hold a reputation as being amongst the very best in the worldalong with their butter. Traditional Danish food tends to be very rich and somewhat heavy. A dinner meal will usually be based around meat, potatoes and gravy, with the meat being pork as the Danes eat the most pork per capita in the world. It is odd that the potato is considered to be such an essential part of traditional Danish cooking as it was only introduced to Denmark in 1720

There are an incredible number of bakeries all throughout Denmark, and you can’t help but think of the pastry ‘a danish’ (wienerbrød) when you think of Danish food. However, Denmark’s bakeries have a huge variety of delicious cakes and pastries. Denmark’s bread is typically a dark, heavy, sour-dough rye-bread (rugbrød). There are often different types of grains and seeds which are baked in the bread.  This rye-bread is usually sliced and then it forms the base on which you lay the ingredients for the Danish open-faced sandwich (smørrebrød), they lay the ingredients on a single piece of bread and they eat it with a knife and fork. Smørrebrød are what the majority of Danes eat for lunch on a daily basis and are considered an art form. What surprised me, when I visited the country, was their abundant use of caviar as a garnish! The Danes love liquorice and has the world´s smallest liquorice factory "LAKRIDS" in Tåstrup.

Source: Danishnet.com