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[Albert1434]

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[Timothy M.]

Here you go @Thorn Wilde  and @Albert1434

 

Spoiler

Enebærgryde (Juniper & Rosemary Stew)
1 kilo (2,2 pounds) of pork, chicken or turkey cut in stripes or chunks
6-8 dried juniper berries and 1/2-1 teaspoon dried rosemary ground to powder with a mortar and pestle
5 dl  = 1 pint of cream (the kind you make whipped cream from)
5 dl = 1 pint of creme fraiche = sour cream (the recipe says 38%, but I always use 18% - you may want to check out what the exact equivalent of Danish creme fraiche is)
1 teaspoon salt
pepper
Maizena or other means of thickening sauce

 

Lightly sear the meat on a hot pan until all sides are light brown. Put into deep saucepan. Add a little water to frying pan and pour over meat. Add cream and sour cream (original recipe says 0.5 pints of each, but I always double the amount, cause the sauce is the best part).

Grind juniper berries and rosemary as finely as possible and add to sauce together with salt and freshly ground pepper. Leave to simmer for 1 hour if pork and 1/2 hour if chicken or turkey.

In Denmark we have this special food color to make sauces brown and I add a little of this to make the sauce light brown. I also thicken the sauce with maize flour or ordinary flour stirred with water.

The original recipe from Arla says serve with baked mashed potatoes, but I always serve with rice. If I have time I also make a green salad and a salad from sliced tomatoes and chopped onions with an oil-and-vinegar dressing.

 

Original recipe in Danish: https://www.arla.dk/opskrifter/enebargryde-med-bagt-kartoffelmos/
I found a picture on Pinterest, and I think there is a recipe in English too. It's with mashed potatoes, but rice is so much better IMO.

Edited February 17, 2019 by Timothy M.

[Albert1434]

1 minute ago, Timothy M. said:

Here you go @Thorn Wilde  and @Albert1434

 

  Reveal hidden contents

Enebærgryde (Juniper & Rosemary Stew)
1 kilo (2,2 pounds) of pork, chicken or turkey cut in stripes or chunks
6-8 dried juniper berries and 1/2-1 teaspoon dried rosemary ground to powder with a mortar and pestle
5 dl cream (the kind you make whipped cream from)
5 dl creme fraiche = sour cream (the recipe says 38%, but I always use 18% - you may want to check out what the exact equivalent of Danish creme fraiche is)
1 teaspoon salt
pepper
Maizena or other means of thickening sauce

 

Lightly sear the meat on a hot pan until all sides are light brown. Put into deep saucepan. Add a little water to frying pan and pour over meat. Add cream and sour cream (original recipe says o.5 pints of each, but I always double the amount, cause the sauce is the best part).

Grind juniper berries and rosemary as finely as possible and add to sauce together with salt and freshly ground pepper. Leave to simmer for 1 hour if pork and 1/2 hour if chicken or turkey.

In Denmark we have this special food color to make sauces brown and I add a little of this to make the sauce light brown. I also thicken the sauce with maize flour or ordinary flour stirred with water.

The original recipe from Arla says serve with baked mashed potatoes, but I always serve with rice. If I have time I also make a green salad and a salad from sliced tomatoes and chopped onions with an oil-and-vinegar dressing.

 

Original recipe in Danish: https://www.arla.dk/opskrifter/enebargryde-med-bagt-kartoffelmos/
I found a picture on Pinterest, and I think there is a recipe in English too. It's with mashed potatoes, but rice is so much better IMO.

Wow thanks so much Tim 

[Timothy M.]

3 minutes ago, Albert1434 said:

Wow thanks so much Tim 

 

You're welcome, I look forward to hearing what you think. It's one of my top five favorite dishes.

 

OH, and it's super easy to heat leftovers in the microwave the day after. Always make lots of sauce.  

Edited February 17, 2019 by Timothy M.

[Thorn Wilde]

25 minutes ago, Timothy M. said:

Here you go @Thorn Wilde  and @Albert1434

 

  Hide contents

Enebærgryde (Juniper & Rosemary Stew)
1 kilo (2,2 pounds) of pork, chicken or turkey cut in stripes or chunks
6-8 dried juniper berries and 1/2-1 teaspoon dried rosemary ground to powder with a mortar and pestle
5 dl  = 1 pint of cream (the kind you make whipped cream from)
5 dl = 1 pint of creme fraiche = sour cream (the recipe says 38%, but I always use 18% - you may want to check out what the exact equivalent of Danish creme fraiche is)
1 teaspoon salt
pepper
Maizena or other means of thickening sauce

 

Lightly sear the meat on a hot pan until all sides are light brown. Put into deep saucepan. Add a little water to frying pan and pour over meat. Add cream and sour cream (original recipe says 0.5 pints of each, but I always double the amount, cause the sauce is the best part).

Grind juniper berries and rosemary as finely as possible and add to sauce together with salt and freshly ground pepper. Leave to simmer for 1 hour if pork and 1/2 hour if chicken or turkey.

In Denmark we have this special food color to make sauces brown and I add a little of this to make the sauce light brown. I also thicken the sauce with maize flour or ordinary flour stirred with water.

The original recipe from Arla says serve with baked mashed potatoes, but I always serve with rice. If I have time I also make a green salad and a salad from sliced tomatoes and chopped onions with an oil-and-vinegar dressing.

 

Original recipe in Danish: https://www.arla.dk/opskrifter/enebargryde-med-bagt-kartoffelmos/
I found a picture on Pinterest, and I think there is a recipe in English too. It's with mashed potatoes, but rice is so much better IMO.

Ooh, sounds so tasty! Definitely gonna make that some time. Thank you!  

[Albert1434]

I thought this looks like a cool site https://nordicfoodliving.com/

[Albert1434]

Still looking for a English recipe

[Timothy M.]

3 minutes ago, Thorn Wilde said:

Ooh, sounds so tasty! Definitely gonna make that some time. Thank you!  

 

You're welcome. Let me know if you like it. Can you get the sauce color stuff ?

[Thorn Wilde]

1 minute ago, Timothy M. said:

 

You're welcome. Let me know if you like it. Can you get the sauce color stuff ?

I can, we have it here too. If you have it in Denmark, we can generally get it here as well, tbh.

[Albert1434]

This one is cool also http://www.mindspring.com/~cborgnaes/

[Timothy M.]

6 minutes ago, Albert1434 said:

I thought this looks like a cool site https://nordicfoodliving.com/

 

Very nice - and I like the idea of sharing a recipe for remoulade. It's one of the things I miss most when I eat French fries abroad.

[Timothy M.]

1 minute ago, Thorn Wilde said:

I can, we have it here too. If you have it in Denmark, we can generally get it here as well, tbh.

 

So, is creme fraiche the same in Norway ?

[Albert1434]

crème fraiche is the same everywhere 

[Thorn Wilde]

1 minute ago, Timothy M. said:

 

So, is creme fraiche the same in Norway ?

Yup. And I can get it lactose free now, too.  

[Albert1434]

Its very easy to make and a tablespoon of sour cream to whipping cream and let sit overnight at room temp 

[Timothy M.]

Just now, Albert1434 said:

crème fraiche is the same everywhere 

 

OK, I wasn't sure. I checked Google Translate and it suggested sour cream.

[Thorn Wilde]

Just now, Albert1434 said:

Its very easy to make and a tablespoon of sour cream to whipping cream and let sit overnight at room temp 

Really? I had no idea you could do that. 

[Bucket1]

The recipe sounds good @Timothy M.

 

I like the idea of using rice

[Albert1434]

Isn't cooking fun we all have to do it no matter where you live

Edited February 17, 2019 by Albert1434

[Timothy M.]

Just now, Bucket1 said:

The recipe sounds good @Timothy M.

 

I like the idea of using rice

 

Thanks, I hope you try it out and let me know what you think. Rice is the best, I only ever ate it with the oven-baked mashed potatoes twice, and I didn't like it much, even though I normally love home-made mashed potatoes.

[Thorn Wilde]

2 minutes ago, Timothy M. said:

 

OK, I wasn't sure. I checked Google Translate and it suggested sour cream.

Google translate is not always reliable.  

[Albert1434]

2 minutes ago, Bucket1 said:

The recipe sounds good @Timothy M.

 

I like the idea of using rice

Bucket did you find an English recipe?

[Timothy M.]

1 minute ago, Albert1434 said:

Isn't cooking fun we all have to do it no matter where you live

 

Nope, I hate cooking. So when I do, I make lots and live on the left overs for days.  

[Thorn Wilde]

Just now, Timothy M. said:

 

Thanks, I hope you try it out and let me know what you think. Rice is the best, I only ever ate it with the oven-baked mashed potatoes twice, and I didn't like it much, even though I normally love home-made mashed potatoes.

Last night we ate fish fingers and mash. I made the mash home-made with potato and sweet potato. Really nice combination. Sometimes I use carrots or swedish turnip as well. Less starchy, so a tad more healthy. Well, until I add a metric fucktonne of butter, that is.  

[Timothy M.]

1 minute ago, Albert1434 said:

Bucket did you find an English recipe?

 

The English version was in the spoiler box - if you're thinking about the juniper recipe. It took up so much space, I hid it away.