Hey there! To continue on with my Danish Food series, I've decided to make a beloved classic that no home in Denmark has gone without making: Boller i Karry, or meatballs in curry sauce.
In fact, this is my husband's favourite dish! Unfortunately, he doesn't get to eat it very often, since I'm not the biggest fan of yellow curry. It took a long time before I could even tolerate the smell of the stuff, but Danes are wild for curry powder. Most chicken sandwiches here have some sort of curry dressing in it, along with some delicious smoked Danish bacon.
Boller i karry is fairly simple. It's a dish with lightly seasoned pork and onion meatballs boiled in water flavoured with bay leaf and peppercorns and served with a creamy curry sauce. Be sure so sieve and save that boiling stock, as it gives the curry sauce a wonderful meaty flavour along with the sweetness of apple, onion, spiced curry and cream. This is typically served with a side of fluffy rice and sometimes potatoes.
Scroll down for ingredients and instructions, or click here for a printable version that you can share or email to your friends.
Ingredients and Instructions
If you don't want to go through the trouble of grinding your own meat, then skip that step and use pre-ground pork instead. You can also make the meatballs and sauce ahead of time and freeze in portions for a quick weeknight meal that's ready to be heated up.
Let me know what you think of this recipe by leaving a comment below or share with your friends on Facebook. If you want to check out other recipes I've done, check out the recipes page. You can also find me on Facebook, Twitter and Instagram as QuiteChefy where I would be more than happy to answer any cooking-related questions.
Hey there lovely people! I had a bit of time in the middle of the week to catch up on some cooking, and that means my husband gets to eat real, homemade food! Hurray!
This week's recipe is crispy spring roll cups with chili-lime shrimp.
Chili, lime and coconut is a fantastic combination in both the sweet and savoury kitchen, and works particularly well paired with shrimp. The flaky cup is filled with a cooling sour cream sauce and topped with a sweet baked cherry tomato, peppery arugula and those delectable shrimp.
These super crispy cups are incredibly simple to make, too, which means this is great for weeknight meals, or as an addition to a barbecue or simple appetizer. The secret to the flaky cups are spring roll wrappers. Give them a light coating of oil, fold into squares, and bake in muffin forms. Simple, easy, quick. Bake for approximately 10 minutes until light golden and marvelously flaky.
24 large shrimp, peeled and deveined
12 cherry tomatoes
100 ml + 2 tbsp oil
2 red chilis
100 ml coconut flakes
5 cloves garlic
salt and pepper to taste
250 g sour cream
50 g arugula (one large handful, washed)
For crispy spring roll cups:
For chili-lime marinade, sauce, and baked tomatoes:
These cups are great for many occasions, or you could do like I did, and just eat like 6 of them until you're full. They can be served slightly warm or cool, so you can make them ahead of time. Prepare all ingredients and store everything but the cups in the fridge until ready to assemble. This recipe took around 45 minutes from start to finish. It was fast, easy and packed full of flavour, which made it a wonderful meal for my busy work days.
Needless to say, I'll be making this recipe again!
Remember to like and share this recipe, and leave a comment below to tell me what you think. I love to hear from you! You can also follow me on Facebook, Twitter, and Instagram as QuiteChefy.
Until next time, stay chefy!
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!