A delicious sauce to serve
with gravlax and other kinds of fish.
Mustard Dill Sauce:
Ingredients:
1/4 cup Dijon mustard
1 teaspoon ground dry
mustard
2 tablespoons brown sugar
2 tablespoons white wine
vinegar
1/2 cup olive oil
3-4 tablespoons chopped
fresh dill
salt and pepper optional
Instructions:
Combine both mustard's,
brown sugar, and vinegar in a small bowl. Slowly whisk in the olive oil.The sauce may be prepared up to this point 1 day in advance
and kept covered and chilled. Just before serving stir in the
chopped dill.
Yield: 3/4 cup
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A
crispy pork rind is sooo delicious! One bite and you can't stop at just
one bite.
What
to eat with a Danish Pork Roast? Traditionally, flæskesteg med svær (roast
pork) with crackling always has poached apples with prunes, Danish sugar
browned potatoes (brunede kartofler), Danish red cabbage (rødkaal) brun sovs
(brown pork gravy) and potatoes.
Ingredients
A 5 lb. pork roast
(neck or shoulder works well), with thick layer of fat called rind
1 Tbsp. coarse or
kosher salt
1 Tbsp of ground
pepper
5 bay leaves
3 cups water in a
deep roasting pan
fresh parsley
Optional
5 cloves or 1 tsp.ground cloves
Kitchen
Utensils
deep roasting pan
knife
thermometer
Instruction:
Place the pork roast
upside down in hot water in the roasting pan. Make sure there is enough water
at the bottom of the pan as you will need it to make the pork gravy.
Place the roast in
the oven at 350F. Roast it for approx. 15 min.
Take it out of the oven
and score the skin all over into thin strips, bringing the blade of the
knife about halfway through the fat beneath the skin.
Sprinkle the roast
with salt and pepper, pressing it into the meat as much as you can. Push
bayleafs (and cloves) down into the cracks.
Place the pork roast
in the oven and roast it at 350F. Allow approx. 25 minutes to the pound.
Will need to be in the oven for about 2 hours.
Cook until meat
reaches it's an internal temperature. The internal temperature of the roast
should be 170F. The way to tell if the meat is cooked is to insert a skewer in
the thickest part, and the juices that run out should be absolutely clear
without any trace of pinkness. It is not necessary to baste the pork as there
is enough fat to keep the meat moist.
When the pork is
cooked remove it from the oven into a warm place. Give it at least 30 minutes resting time
on a warm serving plate before carving. Don't cover the pork because any steam will soften the crackling.
When ready to carve the pork, first remove the crackling. Cut the crackling into thin strips. Cut the pork across the grain and arrange on a platter.
Pork
Roast Gravy
While the pork is
resting, it is time to work on the gravy.
First, tilt the tin
and spoon all the fat off, leaving only the juices.
Then place the
roasting tin over direct heat, turned to low, sprinkle in the flour and quickly
work it into the juices with a wooden spoon.
Now turn the heat up
to medium and gradually add the stock, this time using a balloon whisk until it
comes up to simmering point and you have a smooth rich gravy.
Taste and season with
salt, sugar and pepper and pour the gravy into a warmed serving bowl.
Serve
the pork carved in slices, with potatoes, gravy, red cabbage, prunes and apples
w/jelly.
Also,
Danish cold lunches such as an open sandwiches, known as smørrebrød, are
decorated with a variety of fine ingredients including the poached apples and
prunes as a topping.
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Which is your favorite side dish with a pork roast dinner? Let us know in the
comments!
God Jul!
xoxo,
Karen Grete and Heidi
Our
Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
http://scandinavtoday.blogspot.com/
Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest
and Subscribe to our YouTube Chanel Scandinavian Today! Let's get cooking
Scandinavian foods!
