Flæskesteg! Lets break it down. Steg means roast. Flæsk are an old Danish word for the part of the pig that goes from the skin and down to and include the meat below the more fatty part just below the skin. The two words combined thus Flæskesteg, translates to roast of pork-ish. Most Danes get duck Christmas eve but it are followed by Flæskesteg and many have both on the menu Christmas eve, because the family are together and any left overs can easily "find it´s feet" and vanish next days. Flæskesteg in itself, are eaten year round in Denmark but even more in December/Christmas time. A well made Flæskesteg have quality porkcrackers on top and here are how to ensure you get that every time. Slice the skin with an efficient knife, about 2 centimetres deep. Rub the roast with high grain kitchen salt, and make sure some also are rubbed into the cuts. Give it a light drizzle with pepper and let it sit for a while, 10-20 minutes. Heat your oven to 200 C. Take a oven proof, ceramic/glass open container and fill it with around 3 centimetres of water, place a few full Bay leaves in the water. Place it in the oven without the roast and wait until the water begins to boil. Place the roast upside down in the water, skin in the water. Water level should cover all skin so gently squeeze the skin down at the edges if it are not covered, so that it are. Try to do this fast so you do not let to much heat escape, the oven cool down to much, the 200 C matters. Let that simmer there for around 12 to 14 minutes. Meanwhile you peel and cut in half enough, not to small, not to big, plain onions. When the 12-14 minutes have passed, take the container and roast out, close ovendoor and set temperature to 160 C. Do the following without interruptions (fast). Place roast on a kitchen board. Resalt the skin with Kitchen salt and place between 10 and 20 bay leaves in between the cut skin. Place the halved onions with flat side down in the hot water in the container. Place roast with skin up on the onions and put it back in the oven. Fine if temperature are not down to 160 C yet. After 15 minutes take a deep spoon and fast but gently drip some of the hot water on the skin, do not wash all salt, even if now invincible away, Give it around 35-45 minutes at this temperature in total after placed in the oven with skin up. Refill with some boiling water if water are less than 1 centimetre, As it are about to be done you check the skin the last minutes to check if they have crackled up as intended. Should they for some reason not have done that you can "fast crackle them by turning oven up to 210 C, let temp rise for a minute or two and then place a wet cloth in between oven and oven door so door are open a centimetre or two. If you have to do this then monitor the roast until you see the result you want and then take it out. Let it rest while you use the now fat filled water/onion/salty/slightly peppery, as base for your sauce in a pot on the stove. Chop the onions a little into pieces fitting for a course sauce. The two keys for a perfect Flæskesteg are that the skin are crackled and the flesh have not become dry. At Christmas I add 2 table spoons of red sweet/sour cabbage and 1 big table spoon of micro chopped able without skin. With the ingredients for a real sauce present be vary of adding dry stock cubes it the sauce do not need it! Put the fluids from the resting roast in the sauce. Taste and adjust along the way. When taste are there add shaken milk/flour for thickening, do not overdue it! Better (to) thin than to thick. If you have never made this dish before you should try for the family before inviting guests. Ovens can vary and be prepared to adjust a little depending on size of roast, personal preferences etc. Cracklings should be golden brown but never reach a dark/burned. If this are about to happen before roast are done (never happened to me in 5 decades and I think that are because of the way I start with the water and skin, but have been served it like that several times) then take the entire roast out of oven and simply cut the entire layer of cracklings off in one piece and put roast back. At Christmas this dish are served with small potatoes sugar browned potatoes and oven heated sweet/sour red cabbage. Making sugar browned potatoes are an art as well, but think that you should find a YT tutorial on that, because the tips and tricks to get those perfect are almost endless. It´s not hard to replicate when you have succeeded once but first time can be messy. But add a little cold water and extra butter if persistent creating chunky caramel. A heavy red wine like a good Bourgogne AND beer are a good combo. Only Red wine can be to much and combining it with beer are a good fit in my opinion. When served like a Christmas dish it are intentionally a dish with some fat in it and alcohol are great to break that up. Looking at all the text I just created makes me think you might think it are hard and complicated and it really are a rather easy dish to nail each time as soon as you have nailed it once. If you follow my directions you should be able to get a fine result in first go.
Be that as it may it is also a traditional place. My great-great-great grandmother was born in 1823 (yeah, she would have been 200 years last year) used to go to it in her twenties, when it was brand new. Most of my family branch had at least been once to it. In other words, if you don't have a family history with it you're probably right. For me it is a place from which I've heard many family stories so every time I am in København sure, I pay the overpriced entrance, walk around having an overpriced sausage with an overpriced beer and an overpriced soft-ice going back not only through my own memory lane but that of my mother, my grandmother, my grandmother's parents and so on. Even if the gardens have changed quite a lot since its beginnings.
It's expensive yes, but also in the center of the city and insanely costly to maintain, had it been less of an attraction, with less events and less to look at, and in the outskirts like Bakken, it would also be cheaper.
I completely disagree. Such a well kept place with such nice atmosphere with something for both young and old. As a Dane I come by minimum one time a year and have done so since childhood and I love it! Buy a pass if you want to try 2 things or more and all rides are free of further charges.
Flæskesteg!
Lets break it down. Steg means roast. Flæsk are an old Danish word for the part of the pig that goes from the skin and down to and include the meat below the more fatty part just below the skin. The two words combined thus Flæskesteg, translates to roast of pork-ish. Most Danes get duck Christmas eve but it are followed by Flæskesteg and many have both on the menu Christmas eve, because the family are together and any left overs can easily "find it´s feet" and vanish next days.
Flæskesteg in itself, are eaten year round in Denmark but even more in December/Christmas time. A well made Flæskesteg have quality porkcrackers on top and here are how to ensure you get that every time. Slice the skin with an efficient knife, about 2 centimetres deep. Rub the roast with high grain kitchen salt, and make sure some also are rubbed into the cuts. Give it a light drizzle with pepper and let it sit for a while, 10-20 minutes. Heat your oven to 200 C. Take a oven proof, ceramic/glass open container and fill it with around 3 centimetres of water, place a few full Bay leaves in the water. Place it in the oven without the roast and wait until the water begins to boil. Place the roast upside down in the water, skin in the water. Water level should cover all skin so gently squeeze the skin down at the edges if it are not covered, so that it are. Try to do this fast so you do not let to much heat escape, the oven cool down to much, the 200 C matters. Let that simmer there for around 12 to 14 minutes. Meanwhile you peel and cut in half enough, not to small, not to big, plain onions. When the 12-14 minutes have passed, take the container and roast out, close ovendoor and set temperature to 160 C. Do the following without interruptions (fast). Place roast on a kitchen board. Resalt the skin with Kitchen salt and place between 10 and 20 bay leaves in between the cut skin. Place the halved onions with flat side down in the hot water in the container. Place roast with skin up on the onions and put it back in the oven. Fine if temperature are not down to 160 C yet. After 15 minutes take a deep spoon and fast but gently drip some of the hot water on the skin, do not wash all salt, even if now invincible away, Give it around 35-45 minutes at this temperature in total after placed in the oven with skin up. Refill with some boiling water if water are less than 1 centimetre, As it are about to be done you check the skin the last minutes to check if they have crackled up as intended. Should they for some reason not have done that you can "fast crackle them by turning oven up to 210 C, let temp rise for a minute or two and then place a wet cloth in between oven and oven door so door are open a centimetre or two. If you have to do this then monitor the roast until you see the result you want and then take it out. Let it rest while you use the now fat filled water/onion/salty/slightly peppery, as base for your sauce in a pot on the stove. Chop the onions a little into pieces fitting for a course sauce. The two keys for a perfect Flæskesteg are that the skin are crackled and the flesh have not become dry. At Christmas I add 2 table spoons of red sweet/sour cabbage and 1 big table spoon of micro chopped able without skin. With the ingredients for a real sauce present be vary of adding dry stock cubes it the sauce do not need it! Put the fluids from the resting roast in the sauce. Taste and adjust along the way. When taste are there add shaken milk/flour for thickening, do not overdue it! Better (to) thin than to thick. If you have never made this dish before you should try for the family before inviting guests. Ovens can vary and be prepared to adjust a little depending on size of roast, personal preferences etc. Cracklings should be golden brown but never reach a dark/burned. If this are about to happen before roast are done (never happened to me in 5 decades and I think that are because of the way I start with the water and skin, but have been served it like that several times) then take the entire roast out of oven and simply cut the entire layer of cracklings off in one piece and put roast back.
At Christmas this dish are served with small potatoes sugar browned potatoes and oven heated sweet/sour red cabbage. Making sugar browned potatoes are an art as well, but think that you should find a YT tutorial on that, because the tips and tricks to get those perfect are almost endless. It´s not hard to replicate when you have succeeded once but first time can be messy. But add a little cold water and extra butter if persistent creating chunky caramel.
A heavy red wine like a good Bourgogne AND beer are a good combo. Only Red wine can be to much and combining it with beer are a good fit in my opinion. When served like a Christmas dish it are intentionally a dish with some fat in it and alcohol are great to break that up.
Looking at all the text I just created makes me think you might think it are hard and complicated and it really are a rather easy dish to nail each time as soon as you have nailed it once. If you follow my directions you should be able to get a fine result in first go.
Thank you! I will definitely try it out the next time I'm in Denmark!
Yule is the 21'st of december (meaning 7'th month in latin, lol), it's the winter solstice, xmas is the warped christian mis-version! 😂🇩🇰✌️
Tivoli is a tourist trap: low quality at maximum pricing, just to warn everybody....
Be that as it may it is also a traditional place. My great-great-great grandmother was born in 1823 (yeah, she would have been 200 years last year) used to go to it in her twenties, when it was brand new. Most of my family branch had at least been once to it. In other words, if you don't have a family history with it you're probably right. For me it is a place from which I've heard many family stories so every time I am in København sure, I pay the overpriced entrance, walk around having an overpriced sausage with an overpriced beer and an overpriced soft-ice going back not only through my own memory lane but that of my mother, my grandmother, my grandmother's parents and so on. Even if the gardens have changed quite a lot since its beginnings.
It's expensive yes, but also in the center of the city and insanely costly to maintain, had it been less of an attraction, with less events and less to look at, and in the outskirts like Bakken, it would also be cheaper.
I completely disagree. Such a well kept place with such nice atmosphere with something for both young and old. As a Dane I come by minimum one time a year and have done so since childhood and I love it! Buy a pass if you want to try 2 things or more and all rides are free of further charges.