Hello everyone. I’m Amanda. Welcome to Amanda Tastes.
I’m now in a kursaal in Copenhagen, Denmark.
Today, I’ll teach you two Danish characteristic dishes.
Before that, let’s play in the kursaal first.
Since we’re now in Copenhagen.
Of course, we’ll visit The Little Mermaid
We’re lucky that day. Weather is good.
It feels good to walk along the river.
Then we take a cruise and visit the canal.
The tour guide interpret the scenic spots.
The next day, we visit the Nyhavn.
That is the one you can see in the postcard.
You can see colorful houses on both sides of the river.
Andersen had lived in one of these rooms.
Weather is good too.
The sky is really blue, like a painting.
Then we go to the Amalienborg Castle and watch the Garde montant.
Next, we go to the Rosenborg Slot.
This used to be the royal residence.
Now it has changed into a treasure-house.
You can see the rare royal jewelry inside.
The third day, we go to an organic vegetable market.
I notice that the Danish really like local ingredients.
There are lot of local potatoes and apples.
Next, we go to a restaurant which sells traditional Danish dish.
We have the Roast Pork with Parsley Sauce, which has just been voted as the Denmark national dish.
The shopkeeper allow me to watch how they cook the dish.
I’ll teach you later.
I go to a popular local organic market first.
All you can find here. Fresh food, cooked food, seafood, meat and etc.
Each showcase displays well.
I buy a piece of pork here.
By the way, the cooking place is special too.
It’s located in a market inside the Copenhagen central railway station.
I’ll cook in the market.
I also buy the ingredients we need today.
Now, let’s make the Denmark national dish, Roast Pork with Parsley Sauce.
Cut the pork first.
I bought the meat in the market yesterday.
A chunk of pork belly.
The ingredients are really simple.
Just buy big pork belly.
The butcher cut the meat for me yesterday.
But I still tell you that
You should cut the meat lengthways
Into thick ones.
Usually the Danish will cut into 1.5cm thickness.
When I went to buy the meat yesterday,
I ask the guy how much is suitable for two people.
He gave me these 6 pieces.
Altogether 500g. So each person eat about 250g pork belly.
Now put the pork on a plate.
Pickle first.
Sprinkle some salt to pickle them.
Make the meat tastes better.
Pickle for about 1-2 hours.
Now we preheat the oven.
I set at 180 centigrade.
Now the meat is ready.
Put into the oven.
Yesterday, the chef told me a Tip.
Put a piece of baking paper on the ovenware so that the ovenware will be easy to wash.
Put the meat alternatively.
Gravy will appear on the surface.
Use kitchen paper to wipe dry it.
Put the meat into the oven and roast for about 15 minutes.
Let’s cook potatoes when wating.
Boil a pot of water.
Sprinkle some salt into the water.
Cook the washed potatoes.
Danish will use small potatoes or new potatoes, cook with the potato skins.
Cover the lid, potatoes need to cook for about 10-15 minutes.
Now we have roasted the pork for 15 minutes. Take it out and turn over.
One side of the meat has become golden.
I think the meat still need to roast for about 15 minutes.
As for how long do we need to roast the meat and how long to turn over it.
I’ve asked the chef. He just told me, depends on your experience.
So I just tell you my experience.
When roasting, you’d better check it from time to time.
Next, let’s make the sauce.
Cut the parsley.
Parsley is an important ingredient.
It can bring a fresh taste to the sauce.
Many people asked me
what if they cannot get parsley.
I think you can use celery leaves as well.
Oh, don’t forget the potatoes.
Potatoes have been cooked for about 10 minutes.
If a fork can easily insert into it. It’s done.
Drain off the water. Put the potatoes aside.
Now let’s cut the parsley.
There’s a tip when cutting the leaves.
Roll the leaves first, just like roll the cigarettes, and then cut them.
Then it will be easy.
If you like parsley, you can use more.
I suggest to use more.
I just grab a big handful of parsley.
Don’t worry if it’s too much.
Parsley can neutralize the greasy taste of cream.
Don’t forget the pork.
We roast the pork for another 15 minutes.
So it’s altogether 30 minutes.
Take it out and turn over.
When the pork turns golden, it’s almost done.
Almost.
Turn it over, put into the oven and roast for another few minutes.
Now, let’s make the sauce.
Apart from parsley, garlic and nutmeg. Other ingredients are very basic.
This is the classic white sauce with parsley.
I mentioned how to make white sauce before.
Put a bit butter in the pot.
Let it melt gradually.
Add some flour.
Turn to medium-low heat, and fry the flour.
Frying can remove the taste of raw flour.
I also put some minced garlic into it.
Fry with the flour.
It’s not a traditional way to put the minced garlic
Pork is greasy.
Garlic can remove the greasy taste.
Turn to low heat when frying.
When you see bubbles appear. It’s OK.
We need to fry the flour for 5 minutes.
Then pour the milk and cream mixture into it for two times.
Pour a half first.
Generally, the mixture is half milk and half cream.
Well, it depends on you.
You can use milk only. Or you can put more milk and less cream.
Turn to medium heat.
Keep stirring.
When it’s boiling. Pour in another half of the milk cream.
Pour in two times, and stir at the same time.
You should remember that you cannot pour in hot liquid.
It should be room temperature or iced one.
Hot liquid will be easy to form particles.
Bear in mind.
When the sauce is boiling, turn to medium-low heat.
The sauce now is dilute.
You can concentrate it.
Cook for a few minutes.
Generally, you cannot see any flour particles in the pot.
The sauce is perfect.
I prefer to put some nutmeg into it.
To add some flavor.
After cooking for several minutes, the sauce will become thick.
Now add some salt and black pepper.
Have a taste.
Pour the hot sauce on the parsley.
Do not cook the parsley. This can keep its flavor.
Stir it, and the sauce is done.
When waiting for the pork, let’s cut some radish.
For garnish later.
Now the roast pork is finished.
Take it out.
When the pork is brown and crispy outside
and juicy inside. It’s OK.
Use the kitchen paper to absorb the oil.
We have potatoes on the plate.
Put the roast pork on it.
The parsley sauce.
Pour on it.
Put some sliced radish.
We use the radish for garnish and it can also remove the greasy flavor.
Put 2 pieces of parsley on it. It’s done.
Really simple, right?
But it tastes yummy.
Use salt to pickle the pork belly in advance.
And then the roast pork will be really appetizing.
Served with parsley white sauce. Tastes good!
You can have a try.
OK. That’s all for today.
Tomorrow I’ll make a Danish national sack. The open sandwich.
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