Unusual Fact: The flag of Denmark, Dannebrog, is the oldest state flag in the world still in use by an independent nation. It was adopted in 1219.
The first D country. And the last country for 2014! There will be a favourites list coming soon. Hopefully before Christmas.
Anyway, For all of Denmark I took my inspiration from Food Safari. First of all we made Grydestegt or Pot Roast Chicken with sides. These sides include cucumber salad, lettuce salad, raspberry compote and crushed potatoes. Except we didn’t make the crushed potatoes. I had seen on a show a couple of months ago, caramelised potatoes or Brunede Kartofler and I know I had to make them for Denmark. These are boiled or roasted potatoes that are then tossed in caramel. I love these. They are sweet but not too sweet for dinner. Make sure you scrape all of the caramel-y bits of the bottom.
The cucumber salad. This was an interesting side dish that was well worth having. It added a lightness to the meal and a level of acidity. Make sure after you have salted the cucumbers, wash them in fresh water another two or three times as they are quite salty. I was surprised how well the vinegar mix goes with cucumber.
The raspberry compote was delicious as well. I loved to have a mouthful of the chicken and the raspberry together. They work amazingly together. This sauce is quite sour but is perfect for this dish.
The last side dish was the lettuce salad. I wan’t so sure about this one. It is lettuce with an unusual dressing, just cream, icing sugar and lemon juice. This dressing on its own, well, isn’t the best dressing I’ve ever had but it does go with plain lettuce. I am surprised every day about how every countries cultures and tastes are different.
Finally the chicken. It was fried off then baked with stock and parsley. So few ingredients but lots of flavour. It wasn’t too salty or too sweet. The parsley and the stock are very simple but beautiful flavours. It went with everyone of these side dishes. I loved it.
Finally for dessert we made a strawberry custard. Which in danish name is that hardest to word to say in the danish vocabulary: Rødgrød Med Fløde. This dessert is full of berries. Strawberries, raspberries and blueberries are what we used but you would use whatever type you wanted I’m sure. The flavour is pretty strong so having some cream on top really helps.
There probably won’t be anymore countries done until midway through January, because we are going away for New Years. Have a very Merry Christ and a Happy New Year.
Rødgrød Med Fløde:
Pot Roast Chicken with Sides – Grydestegt Recipe from SBS Food Safari
butter, for frying
1 large chicken, quartered
1 bunch flat-leaf parsley, coarsely chopped
1 litre (4 cups) chicken stock
1 tbsp cornflour, mixed with 1 tbsp water (optional)
4 small cucumbers
1 ½ tbsp table salt
100 ml white vinegar
100 g caster sugar
1 tsp yellow mustard seeds
½ tsp whole peppercorns
1–2 bay leaves
1 bunch rhubarb, trimmed, rinsed and cut into chunks
1 tbsp redcurrant jelly (see note)
1 tbsp pure icing sugar (see note)
butter lettuce with granny dressing
2 butter lettuce, outer leaves discarded, leaves separated and rinsed
100 ml pouring cream
juice of 2 lemons
1–2 tbsp pure icing sugar
To make the cucumber salad, using a mandoline or sharp knife, cut the cucumbers into thin ribbons and place in a bowl. Add the salt and combine well. Stand for 1 hour.
Place remaining ingredients in a saucepan and bring to the boil. Simmer for 2 minutes, then remove from the heat and stand until cool. Drain and squeeze out excess water from cucumber and place in a bowl. Pour the cooled vinegar mixture over the drained cucumber and stand until needed.
Preheat the oven to 170˚C.
To make the rhubarb compote, place all the ingredients in a small roasting pan, cover with foil and bake for 20 minutes, or until just tender. Pour off any excess liquid, mash with a fork and set aside to cool.
Melt the butter in a heavy-based flameproof baking dish over medium–high heat. Cook the chicken pieces for 8–10 minutes, until golden on both sides. Add the parsley and stock and bring to the boil. Season lightly, then cover and bake for 30 minutes, or until tender.
When chicken is tender, remove from the pan. Add the cornflour paste to pan and simmer for 2–3 minutes, or until slightly thickened. Alternatively, simmer the juices until reduced and slightly thickened. Return chicken to pan and simmer until just heated through.
To make the lettuce salad, separate the inner leaves and soak in iced water for about 10 minutes, then drain. Whisk together the cream, lemon juice and icing sugar until well combined and slightly thickened. Pour dressing over lettuce leaves.
Serve the chicken with rhubarb compote, and cucumber and butter leaf salads. Alternatively, place all accompaniments in bowls and let everyone help themselves.
To make the rhubarb compote, you can use 2–3 tbsp caster sugar instead of the jelly and icing sugar.
Caramelised Roasted Potatoes recipe from Arla
- 85 g sugar (about 1 cup)
- 25 g of butter
- 1 kg peeled, cold small, solid potato
Distribute the sugar in an even layer in a cold pan (about 21 cm in diameter). Let the sugar melt without stirring – only 2 min. high heat and then a moderate heat. Add the butter and turn up the heat. Place the potatoes in the pan.Brown the potatoes over a high heat for about 6 min. Gently fold in them. Add perhaps. a little water if the potatoes start to become dry.
The roasted potatoes can be prepared in advance. Brown the potatoes for about4 min. Remove pan from heat and add 1 cup cold water. Place the pan with the potatoes, covered, in the refrigerator.Warm, by serving, potatoes up at high heat and carefully turn them to the water has evaporated and the potatoes are hot and shiny. Cook and arrow possibly. the potatoes on the day before.
Berry Pudding with cream – Rødgrød Med Fløde recipe from SBS Food Safari
- 500 g fresh strawberries, rinsed, hulled and quartered
- 100 g caster sugar, plus extra for dusting
- 250 ml (1 cup) water, plus 1 tbsp extra
- 100 g fresh raspberries
- 100 g fresh blueberries
- 1 tbsp potato flour
- 250 ml (1 cup) pouring cream
Place the strawberries, sugar and water in a saucepan over low heat and bring to the boil. Simmer for 2–3 minutes, then remove from the heat. Gently stir in the raspberries and blueberries, trying to keep them whole.
Combine the potato flour with extra water until smooth. Stir into the hot berry mixture and return to low heat. Cook just until mixture reaches below the boil. Divide berry mixture between glasses and dust with a thin layer of sugar, so it does not form a skin when it cools. Refrigerate for 2–3 hours.
To serve, pour a little cream on top of each glass.