Pork Tenderloin with Parsley and Horseradish Served with Salad and Carrot Tart (Svinemørbrad med persille og peberrod serveret med salat og gulerodstærte)

PorkTenderloinParsleyHorseradish

 

 

This recipe was found on Familie Journal 

Serves 2-3

400 g pork tenderloin
2 tbsp EVOO
Salt and pepper
1 small bundle parsley
35 g hazelnuts
1 cm fresh horseradish

Salad:
50 g fresh spinach
1 head little gem lettuce
1/4 head spring cabbage
Salt and pepper
1 tbsp white wine vinegar
2 tbsp EVOO
Bit of sugar

Carrot Tart:
5 carrots
1 shallot
10 g butter
1 tbsp EVOO
1 tbsp cider vinegar
Salt and pepper
2 sheets puff pastry, thawed
100 g feta cheese
1 lemon
1/2 bundle broad-leaf parsley
50 g walnuts

 

Make the pork tenderloin:
Rub the tenderloin with oil, salt, and pepper. Brown in a warm pan for 2 minutes on each side. Rinse the parsley and chop it. Roughly chop the hazelnuts. Peel and finely grate the horseradish. Blend parsley, nuts, and horseradish with the rest of the oil; season with salt and pepper. Place half of the mixture on a sheet of aluminium foil and place the tenderloin atop. Place the rest of the parsley blend atop the tenderloin and cover with another sheet of foil. Cook the tenderloin in the oven at 200 C for 35 minutes.

Make the salad:
Rinse the spinach and lettuce. Let the spinach drip dry and pluck the lettuce into small pieces. Cut up the cabbage very finely. Blend salt, pepper, vinegar, oil, and sugar together and toss the spinach, cabbage, and lettuce in the dressing.

Make the carrot tart:
Wash the carrots and split them lengthwise. Cut the shallot into wedges. Heat up a small pan with oil and butter. Place the carrots and shallot in and cook for 2 minutes. Add honey and cider vinegar and let it caramelize a bit. Turn the heat off after 2 minutes; add salt and pepper. Place the puff pastry beside each other and press them together well. Place the pastry over the pan, seal well, and trim any excess dough off. Place the pan in the oven for 15 minutes, or until the pastry is golden (it’s done at the same temperature as the tenderloin and can even go into the oven with the tenderloin.) Let sit for 2 minutes, and turn out onto a plate. Sprinkle feta atop, as well as grated lemon rind, chopped parsley, and chopped toasted walnuts.

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Innkeeper’s Wife’s Lunch Crepes (Krokonens Frokostpandekager)

Ham and Mushroom Crepes

 

 

This recipe was found on Spise Med Mormor 

Makes 8

Crepe Batter:
150 g flour
1 tsp salt
1 tsp sweet paprika
3 tbsp beer or sparkling water
2 eggs
ca 2 1/2 dl milk
50 g butter or margarine for frying

Filling:
150 g mushrooms
2 tbsp butter
Flour
1 1/2 dl cream
Salt
Pepper
100 g ham
Lemon juice

Beat all the ingredients for the crepe batter together and fry them up in a crepe pan with butter (they are meant to be small crepes; not large ones). Place them on a plate with a piece of wax paper in between each.

Wash the mushrooms and thinly slice them. Place in a pot with butter, salt, and a bi to flemon juice. Cook for 5 minutes, then pour the cream over along with a little bit of flour ot thicken. Add a bit of cheese to the mushrooms if you wish. Place a good tablespoon worth of mushroom filling on each crepe, lay some strips of ham atop and roll the crepes up. Place closely together in an oven-safe dish and heat up at 100 C. If you wish, drizzle the crepes with melted butter or with grated cheese.

Pork Chops with Fennel (Svinekoteletter med fennikel)

PorkChopsWithFennel

 

 

This recipe is from Else Algreen and was found on Spise Med Mormor

4 large pork chops
1 large bulb of fennel
2 large cloves of garlic
8 juniper berries
Salt
Pepper
EVOO

Wash the fennel and dice. Peel the garlic and mince. Crush the juniper in a mortar. Blend fennel, garlic, juniper, salt, and pepper. Reserve a bit of the mixture. Add the pork chops to the larger portion of the fennel mixture and place in a greased oven-safe dish. Place the rest of the filling and some EVOO atop the pork chops. Let the dish sit for 2 hours, turning the pork chops once and adding more EVOO. Broil under the oven broiler for ca. 10 minutes per side, depending on the thickness of the pork chops. Serve immediately with warm baguette or rice.

Leeks Wrapped in Ham (Porrer i skinke)

HamWrappedLeeks

 

 

This recipe was found on Spise Med Mormor

1 kg thin leeks
Salt
Pepper
8-10 slices smoked ham
100 g butter
100 g shredded cheese

Cut the greens and roots from the leeks. Wash them thoroughly. If the leeks are very long, cut them in half.

Bring an ample amount of water to a boil in a pot, add salt and pepper, carefully lay the leeks in and cook them for 15 minutes on low heat. Remove from the pot with a slotted spoon and let them drip off. Roll them in the slices of ham.

Grease an oven-safe baking dish, place the rolls together with half of the butter (cut half of the butter into tiny pieces). Sprinkle cheese atop. Melt the rest of the butter and drizzle it over the cheese.

Bake at 220 C for 20 minutes.

Serve in the dish, straight from the oven, preferably with a glass of white wine and some bread.

Skillet Dish from Hovborg Kro in Jutland (Jysk Pandemad Fra Hovborg Kro)

JyskPandemad

 

 

This recipe was found on Spise Med Mormor

4 small pork cutlets
8 slices of liver
Flour
50 g butter
12 cocktail sausages
250 g mushrooms
4 tomatoes
125 g peas
Parsley

Sauce:
16 slices of bacon
Onion
Papika
20 g flour
2 dl cream
Ketchup

Coat the cutlets and liver in flour and fry them. Transfer to another pan. Then sauté the cocktail sausages, mushrooms, sliced tomatoes, and peas. Place over the meat and place the pan on low heat. Cut 4-5 bacon slices into strips, fry them up with sliced onion and paprika; sprinkle flour over, add the cream and ketchup, and let it cook through. Fry up the rest of the bacon. Pour the sauce over the dish and garnish with the rest of the bacon and chopped parsley. Serve with potatoes.

Römertopf Cutlets in Cream Sauce with Onion, Paprika, and Tomato (Römertopf koteletter i flødesauce med løg, paprika og tomat)

RoemertopfCutlets

 

 

This recipe was found on Noget i Ovnen Hos Bagenørden 

Serves 4 for 2-3 days

1 kg pork cutlets
5 chopped onions
4 tins of skinned tomatoes
3 jars of mushrooms, including the liquid
1 jar pickled paprika
1 jar pearl onions
1/2 L cream
2 pork bouillon cubes
2-400 g cocktail sausages
3 tbsp paprika
Salt and pepper
1 envelope of instant mashed potatoes
Rice

Place the Römertopf in water for a half an hour. Both parts need to be filled with water. This recipe is too large for a 4 person Römertopf, so divide half of the filling in an oven-safe dish that has a lid.

Brown the cutlets and season with salt, pepper, and paprika. Set aside. Sauté the onion, mushroom, and bouillon cubes in the pan you browned the pork in. Pour the mushroom liquid into the Römertopf.

Pour the pearl onions and pickled paprika into the Römertopf/oven-safe dish. Place the cutlets and cocktail sausages in. Divide the onion/mushroom mixture atop the cutlets. Deglaze the pan with a bit of water and add to the Römertopf.

Pour in the tomatoes. Sprinkle with the instant mashed potatoes. Add the cream.

Place the Römertopf/oven-safe dish with their lids on in the oven for 2 hours at 175 C standard or 3 hours at 150 C for convection. Serve with rice.

Milk Peas with Roasted Bacon from Lolland (Lollandske Mælkeærter med Ristet Bacon)

Milky Peas

 

 

This recipe is from Ruth Gunnarsen in 1957 and was found on Spise Med Mormor

3 bundles new carrots
1 dl water
1 tsp sugar
1 kg fresh peas
1 kg new potatoes
1 1/4 L milk
4 tbsp flour
1 dl milk
2 tsp salt
Chopped parsley
8 slices bacon

Shuck the peas. Peel and slice the carrots. Wash the potatoes and quarter them.

Place water and sugar in a pot and bring it to a boil. Add the carrots and let cook a couple minutes. Pour in the 1 1/4 L milk. Add the peas and potatoes; cook for 20 minutes. Fry the bacon until golden. Make a slurry of the flour and 1 dl milk and mix that into the pot after 20 minutes. Season with salt.

Serve hot with bacon on the side (or crumbled atop) and chopped parsley sprinkled atop.

Lækkermundenes Liver Pate (Lækkermundenes Leverpostej)

Leverpostej

 

 

This recipe is from Otto Mønsted, dates from 1939, and was found on Spise Med Mormor 

250 g calves’ liver
250 g pork liver
250 g speck
1 onion
6 boneless herrings
1 tsp sugar
1/2 tsp ginger
Salt
Pepper
3 dl whipping cream
3 eggs
30 g potato flour
Truffles

Run the livers, onion, speck, and herring 8 times through a meat grinder, the mix up thoroughly with the spices, eggs, and flour. Pour into a from lined with speck. Bake in a water bath in a 175 C oven for 1 hour and outside of the water bath for 1/2 hour.

Banana Rollups with Bacon (Bananruller med bacon)

BaconWrappedBanana

 

 

This recipe is orginally a Swedish recipe from 1965 that was translated by Rigmor Bagger. It was found on Spise Med Mormor 

4 bananas
16 slices bacon
20 g flour
1 tbsp curry powder
50 g margarine

Peel the bananas and slice them lengthwise. Blend curry and flour together and coat the bananas in the mixture. Around each banana half, wrap 2 slices of bacon. Secure bacon with toothpicks. Melt the margarine in an oven-safe dish, place the bananas inside, and cook for ca. 20 minutes at 225 C.

Chorizo and Pointed Cabbage Packs (Chorizo og spidskål)

Chorizo and Cabbage

 

 

This recipe was found in the latest issue of Irma Krydderi

Serves 6

1 pointed cabbage
1 onion
1 pacakge of small, raw chorizo sausages (400 g)
Salt
Olive oil
A few stalks of parsley
Parchment paper
Aluminium foil

Prep the parchment by cutting out 6 large pieces, crumpling them up and rinsing them in cold water.

Finely slice the cabbage and onion and divide between the parchment pieces. Separate the sausages from each other and place atop the cabbage. Season with a bit of salt. Drizzle a bit of olive oil atop and sprinkle parsley on. Pack up the parchment packs in aluminium foil and place on the coals of your grill or bonfire for about 10-12 minutes. Open and check to ensure the sausages are cooked through. Cook longer if needed.