Remember I introduced some local Denmark food and scenery in my last two episodes?
Now here I am in Odense.
Differ from Copenhagen, it's a small city where Andersen was born.
It's a good place to see the rural scenery and experience traditional culture.
There's a famous bake chain in town.
I don't know how to pronounce the name. You can see it on the screen.
Here I have a conversation with the owner about baking.
Remember the rye bread I mentioned lots of times in the last episode?
There are many kinds of rye bread in this shop.
People who try the rye bread for the first time might think it's sour and hard to chew.
But you will find it's really healthy and chewy.
Then I went to a hotel named Stella Maris.
The chief here taught me another traditional Danish dish named Danish apple pork.
You know pork and apple are really good partners in western food.
The sweetness from apple can enhance the meat flavor.
The chief told me in the traditional way, they usually use bacon or not fresh pork
But now people prefer natural and healthy food,
So he use the fresh pork loin for the dish.
He also gives me some tips about the sauce.
I will cook this dish later with
some of his tips and
my own preference.
Before that I went to an organic farm which is not far from Odense.
I had a good time with those piggies which will soon be in my stomach ;p
In the farm they have a field for seasonal vegetables and spices.
You know spices are really important to the western food.
There are lots of plants here you cannot buy from the market, I can't recognize them but it's edible anyway.
We will see whether we can use them or not.
Before I leave the farm I found a beautiful apple tree, I think it would be perfect for my dish later.
After picking two apples, we are ready to cook the dish.
Hello, I'm now in a castle called Egeskov
I will cook two dishes here today.
You can see the castle is like this.
Let's peel the apples.
I picked those apples yesterday in the manor.
It's a kind of local product, now it's the harvest season.
You might find it looks really pinky after peeling.
Chop into slices.
You can easily remove the core.
Now we start preparing the bacon.
Although we will use fresh pork for the main ingredients, the bacon can enhance the flavor.
Cut into slices.
We will use the crispy bacon for garnish.
The rest of them, chop into thick ones.
It will use for the sauce.
I used smoked bacon. You can use non-smoked one as well.
Earlier chef told me that if you make this dish in a traditional way.
They will only use bacon. Not fresh pork.
But nowadays modern restaurant will use fresh pork and bacon together.
Today I use pork chop.
This knife is temporarily borrowed. It's not very good.
Cut the pork chop and remove the peel.
Cut the lardo as well.
Because if you don't cut this part.
It will curve after you fry them.
Cut on lardo.
Beat the pork chop.
Make it more tender.
If you have meat hammer you can use it.
But now I only have knife.
It's the same.
Beat the pork chop like this.
After dealing with the pork chop.
Sprinkle some salt and black pepper evenly on the surface.
Now put two eggs into the bowl.
Now we need to wrap the pork chop with egg wash and flour.
I have an episode about frying pork chop.
I mentioned a tip in that episode.
When you warp egg wash and flour on the pork chop.
You have the wet materials on one hand, and dry materials on the other. Do not mix them together.
Do not use the wet hand to touch flour.
This will make the cooking easier.
After dipping in the flour, put them aside.
Now we cut some onion.
Today I use these purple red onions.
If you have shallots, it will be better.
Cut them into small pieces.
Now we can turn on the stove.
Put some oil in to a deep pan.
Put the garlic in.
Then put the thick bacon pieces in.
Be patient and use low heat. Fry the oil out of the bacon.
Put in the shallot pieces and some thyme.
Thyme and rosemary are very suitable for pork.
When you can smell the fragrance. Put in the apple.
Sprinkle some salt.
Fry until the apple become soft.
Pour some apple cider.
Apple cider will give them a sweet apple flavor.
Let the wine submerge all the food. Cook them for a while.
About 10 minutes. When apples become soft,
Take out the bacon and thyme.
Because we don't need these things in the plate. Only the flavor.
When the apple turns brown.
Put some fresh apple in. Just to make this dish more beautiful.
Fry them a little bit and turn off the fire.
Then fry the bacon that we cut earlier.
When it's crispy. Take it out.
Now we can fry the pork chop.
Pour some oil when the pan is hot. Put the pork chop in.
Turn to medium-low heat.
Fry for1 or 2 minutes, and then turn them over.
Because we beat the pork chop earlier. It's thin now.
So fry each side for about 3 minutes.
When both sides turn brown. It's done.
Now we will prepare some side dish.
These brussels sprout.
Separate the leaves.
Or you can use general cabbage.
Pour some oil into the pan.
Put garlic in to the pan.
Put the cabbage.
Some salt.
Fry for a while and take it out.
Now let's do the garnish.
Put some cabbage leaves.
Fried apple.
A piece of pork.
Pour some sauce.
Sprinkle some crispy bacon.
The thyme.
It's done.
Do I forget to mention how to make the sauce?
The one I used is sent by the chef in Stella Maris.
He told me how to make the sauce.
So...
I can teach you how to make the sauce theoretically.
Prepare some vegetables.
Cut the celery.
Cut carrots.
Peel the shallot.
Pour some oil in the pot.
Fry the pork feet.
Yeah, the pork feet.
Pork feet can make the sauce thicker, and bring rich flavor to it.
Now put in all the prepared vegetables.
Now we have carrots,
Celery.
Shallot.
And garlic in the pot.
Then we put some thyme.
When you can smell the fragrance.
Pour about 1L chicken soup.
The chef sent the soup to me as well.
Actually you can use water instead.
Finally put some parsley.
Cover the lid, turn to low heat and stew it.
The chef suggested cook for 6-8 hours.
Until the pork feet become really soft, and then filter it.
Concentrate it.
I didn't cook for that long to verify whether the soup will be like this then.
You can have a try at home.
If you do not succeed, it's not my bad.
The soup will become thick.
Like this.
This one is from the chef.
He said he cook the sauce for about 6-8 hours.
That's it.
Now let's make a really simple smoked salmon salad.
There is a private smoke workshop near Odense, runs by a sweet couple.
The owner is addicted into smoked food.
So he built a small workshop in his house.
I can really feel his passion when he showed me the way how to
make smoked food.
Then he invited me to try several kinds of smoked salmon he made.
Smoked beef as well.
Tastes good.
So he is a supplier to a local Michelin three star restaurant.
After leaving his workshop,
I visit a local chateau.
Actually I didn't know Denmark produce wine.
This chateau mainly produces white wine, sparkling wine and cherry wine.
The owner said there are lots of problems he needs to face because it's not easy to grow grapes in the cool area.
He keeps leaning about grapes all the time.
Then I came to an old-timey restaurant in Funen village
The chef here are very famous.
He demonstrated how to make smoked salmon salad.
It is super simple actually, basically what you need to do is just put all the ingredients on the plate.
The secret of this dish is the ingredients.
If you can find the high-quality smoked salmon, you can have a try.
Now let's make a really simple smoked salmon salad.
Actually you don't need to cook.
Just put the ingredients on the plate.
Put the salad leaves on the plate.
Then put some summer radish and cucumber.
Some edible plants that I picked in the manor.
Something I don't know but we can eat.
Sprinkle some balsamic vinegar.
Olive oil.
Put the smoked salmon on it.
Some smoked cream cheese.
I get this from the smoke workshop.
It has more smoked flavor than the common one.
Sprinkle some olive oil.
Finally put the dill blossom on it.
Dill blossom.
You can also use spring onion instead.
Now the smoked salmon salad is done.
It would be great to serve with white wine.
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Today's show has gifts too.
Search 'Amanda的小厨房' (Amanda's Little Kitchen) on Weibo.
Or follow my WeChat '曼食慢语' (amandatastes), and you can participate in the lucky draw.
The gift is the same white stockpot in the program. Good luck.
See you next time. Bye.