Pork Roullade with Prunes

Pork Roullade with Prunes

My mom loved this kind of pork roulade called rullesteg (rolled roast) in Danish. It might have been the prunes that made it special for her. And I have to agree with her, the prunes gives this roast a sweetness that pairs well with the pork and the saltiness.

Don't get me started about the gravy. Danes are a meat, potato and brown gravy kinda people. The sauce or gravy should be spooned over the potatoes and not just used as a small amount of dipping sauce. The sauce from a roast like this makes the most fantastic sauce. All the flavors from the roast is concentrated in the cooking liquid, making the sauce to die for.  I normally only make a sauce like this at christmas when we have roasted duck or/and Danish pork roast, but this roast calle for the traditional brown sauce. 

Ingredients:

• 1½ kg (3 lbs) pork belly, no skin
• 200 g pitted prunes
• salt & pepper
• butter and olive oil for the searing
• 4-500 ml (2 cups) water

Directions:

Cut off any large chunks of fat, but don't make it too lean. Trim the ends so they are straight.   Lay the pork belly flat on a cutting board and sprinkle salt and pepper on both sides. Place the prunes on the pork belly along one of the sides. Roll the pork belly into a tight sausage keeping the prunes in the center. Use cooking twine to tie the meat up all the way.

Heat butter and oil in a pot, and sear the roast on all sides. Add the water, turn heat to low and let to simmer for about 90 minutes, turning a few times during the cooking process.  

Remove the roast from the pan, and let rest on a cutting board, before slicing.

Extra: Make a sauce from the cooking liquid, by adding cream (or whole milk) to the pan, and bring it to a boil. Thicken the sauce with a thick mixture of water and all-purpose flour. Add browning (kulør) to get the brown color. Season with salt, pepper and sugar.

Serve the roast sliced thin with boiled potatoes and some kind of vegetables.

Enjoy!

Slow Roasted Chicken in Clay Baker

Slow Roasted Chicken in Clay Baker

The clay baker or a Römertopf was a popular item in the late sixties to early seventies. My mom had a clay baker like this, but I have never seen it being used. I think my mom thought that it was a bit of a hassle to soak the clay baker before use. But if she had know that how moist and juicy a slow roasted chicken gets, I'm sure she would have used it. 

The clay baker has got a renaissance in the last few years. You can make a lot of different roasts in it, but you can bake bread in it too.

Avoid drastic temperature changes with a clay baker. Always presoak baker for 30 minutes and always allow to cool before cleaning.

Serves 4-6.

Ingredients:

• 1 large whole chicken
• 1 red onion, cut in chunks
• 6 carrots, cut in chunks
• 6 garlic cloves
• 2 lemons, zested and cut or sliced
• 3 sprigs rosemary
• 4 tablespoons salted butter
• 200 ml white wine
• 800 g fingerling potatoes
• salt

Directions:

Completely submerge top and bottom of the clay baker in water and let soak for minimum 30 minutes prior to cooking. 

Zest the lemon, and mix it with the butter together with the chopped rosemary.

Pat the chicken dry with paper towels. Rub chicken lightly with salt inside and put the chopped up lemon inside too. Gently loosen the skin from the breasts and drumsticks, using your fingers. Rub the butter under the loosen skin, set aside.

Put onion, carrots, garlic, 1 rosemary sprig and the wine in the bottom of the clay baker. Place chicken on top, and rub the chicken with salt. Put lid on the clay baker.

Place clay baker in a cold oven and then turn temperature to 300℉ (150℃). Bake covered for 2 hours, then add the potatoes round the chicken. Cook covered for another 45-60 minutes. If the skin isn’t crispy by now cook the chicken uncovered for about another 15-20 minutes at 430℉ (220℃), until skin is browned and chicken is done.

Remove the chicken from the clay baker at let it stand for 15 minutes before carving.

Drain the liquid into a saucepan, cook it for 10-15 minutes or until reduced to half. You can thicken the liquid if you like it, so you have a sauce. 

Serve the chicken with the potatoes and vegetables and a green salad.

(I'm not using a regular rubber band for my cooking, I use Stretch Cooking Bands. They are easy to use, and easy to remove after cooking.)

Enjoy!

Roasted Chicken with Blood Orange and Mint

Roasted Chicken with Blood Orange and Mint

I keep getting attacked by blood oranges at my grocery store. They keep hopping into my cart. 

So I have to figure out new ways to use them. I have been roasting whole chicken with lemons, so why not use blood oranges? 

I really like the sweet and sour taste this combination gives. The sauce is very thin and can be thickened, but the taste was fantastic.

Serves 4.

Ingredients:

• 6-8 boneless chicken thighs

• few sprigs of mint, torn

• 2 blood oranges, thinly sliced

• 1-2 red onions, cut in chunks

Marinade:

• 3 tablespoons olive oil

• 3 tablespoons balsamic vinegar

• 3 tablespoons brown sugar

• 200 ml orange juice (preferably blood orange)

Directions:

Mix the marinade add the chicken to it, and let the chicken marinate for a few hours in the refrigerator.

Preheat oven to 425℉ (220℃).

Place the chicken in an ovenproof dish, add onion, mint, blood orange slices and pour the marinade over. 

Place dish in oven and roast until chicken is browned and cooked through, about 35-45 minutes.

Serve chicken with rice or couscous.

Enjoy!

Duck Rilette

Duck Rilette

I live in Silicon Valley, and right now the biggest thing is Super Bowl 50. Everyone is talking about all thing Super Bowl. The Venues, the concerts, the parties, the fan-experiences, the celebrities and off course the food. Most popular must be wings and guacamole, but I wanted something different. Still going for the salty and meaty, I choose a duck rilette, served on toasted baguette slices. A perfect finger-food paring well with a cold beer.

I hope you all will enjoy your Super Bowl parties, weather you are there for the game, the halftime show or the food.

Ingredients:

• 4 duck legs, I got the legs from Grimaud Farms
• duck fat, enough to cover the legs completely, I used little over 1 lb
• 1 bay leave
• 1 sprig fresh thyme
• 1-1¼ teaspoon salt (you want to use 1 teaspoon salt pr 350 g meat)

Directions:

Place the duck legs, thyme and bay leave in a pot, pour in the duck fat to cover. Let the duck simmer for about 4 hours, until the meat pulls apart from the bones. Let the duck and fat cool, so you can handle the duck with your hands. 

Wash your hands thoroughly and/or use gloves. Pull the meat from the bones, discarding ALL bones and skin. Weigh the meat, to calculate how much salt you need for the seasoning.  You want to use about 1 teaspoon salt pr 350 g meat. 

Put the meat into the bowl of a stand mixer. Season the pulled meat with the salt. Using the paddle beat the meat for about a minute. Add some of the duck fat, you want to saturate the meat, so when squeezing the fat will slowly drip from the meat. You are looking for at paté consistency.  If not using immediately, spoon rilette into clean jars rinsed with a bit of vodka. Cover the rilette with reserved fat from the duck confit. Store covered in the refrigerator for up to 1 week.

Serve the rilette on thin slices of toasted baguette, and top it of with a cornichon. 

Enjoy!

Head Cheese - Sylte

Head Cheese - Sylte

6th Day of Christmas.

Sylte or head cheese as it is called in English is a cold cut danes often eat around christmas time. It might be an old tradition and maybe young people will not carry this tradition on, but if the sylte or head cheese is well made, it is very good. My dad was the one who made the sylte in my house. I loved the homemade version, but the commercial version was to hard, fatty and salty for my taste. Originally the sylte is made from meat from the head of the pig. But it is easier to use more available cuts, such as hocks, loin roast or pork belly.
I made this sylte so I can have this traditional cold cut for my Christmas lunch. 

Makes 2 medium or 3-4 small

Ingredients:

• 750 g pigskin from the pork belly
• 1 hock, with skin and bone
• ½ gallon (2 liter) water
• 200 ml vinegar
• 12 bay leaves
• 3 pounds (1½ kg) pork loin
• 5 teaspoons (35-40 g) salt
• 10 peppercorns
• 4-5 sheets husblas or 8-10 g non-flavored gelatin powder

Directions:

Put water, vinegar, Peppercorns, cubed pigskin and hock in a large pot, bring it to a boil and let it simmer for about 2 hours.  Discard the pigskin. Add the cubed pork loin to the soup, and keep simmering for another 1-1½ hours, until all the meat has fallen of the bone tender.

Remove hock and pork loin, and let it cool for a while, so you can handle it. Strain the soup into a clean pot. 

Soak the husblas in cold water or bloom the gelatin according to package instructions. 

In a large bowl, season the pork loin and the meat from the hock with salt. Pull some of the meat a bit apart. Fill 2-4 loaf pans ¾ up with the meat. 

Melt the husblas/gelatin in the soup and pour it over the meat. Cover the loaf pans and let them rest for about 24 hours in the refrigerator before slicing. 

Eat the head cheese on Danish rye bread topped with mustard and pickled beets.

Enjoy!