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.

Instructions:

1. Using a stand mixer and dough hook, add ground pork and salt. Mix on medium speed for approximately 2 minutes to toughen up the meat. This step is important if you don't want your meatballs to fall to pieces during boiling.
2. Mix in rest of ingredients. To adjust seasoning, take a tiny piece and fry off in a pan to taste.
3. Refrigerate minimum a half hour to firm up the meat mixture.
4. Bring 2L of water and above ingredients to a boil.
5. Using the greased or wet palm of your hand and a tablespoon, form approximately 50 g of the meat mixture into a ball and drop carefully into the water. Once they rise to the top, remove them with a slotted spoon. They will not be cooked through, but they will finish cooking through in the sauce later.
6. Once the meatballs are finished, sieve and save the boiling liquid to use in your curry sauce. Don't throw out all that great flavour!

Instructions:

1. Melt butter and oil in a large pot.
2. Sweat onions and apple for 2 minutes until onions are translucent.
3. Add curry and fry another 3-4 minutes until curry becomes fragrant.
4. Sprinkle flour on top and stir to soak up all the liquid. Continue to fry until the mixture becomes tough and gluey.
5. Add the boiling liquid a bit at a time and whisk smooth each time.
6. Add milk and cream, and bring to a gentle boil until thickened. Stir often, since this sauce can easily burn to the bottom of the pot. If it does start to burn on the bottom, pour contents into a new pot without scraping the sides and bottom of the burned pot.
7. Add salt and pepper to taste. Adjust heat levels to your own personal taste by adding cayenne pepper or chili flakes. This is typically a very mild dish since it's often served for children, but we always enjoy a bit of spice in our food here.
8. Blend with a stick blender or food processor until smooth and add meatballs into sauce.
9. The meatballs should read at least 70°C/158°F on a thermometer, and should no longer be pink in the middle.
10. Serve with rice.

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.

Wishing all your mothers, grandmothers and guardians out there a wonderful weekend filled with love, happiness and hopefully a bit of luxury and spoiling.

Happy Mother's Day from Quite Chefy

Especially to my own mom, Carol. Love you!

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
3 limes
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:

1. Spread out spring roll wrappers and lightly brush with oil. 
   
2. Fold wrappers in half twice to make smaller squares.
3. Press dough into muffin forms to create a cup shape.
4. Bake 172°C/345°F approximately 10 minutes until light golden and crispy.

For chili-lime marinade, sauce, and baked tomatoes:

1. Blend chili with seeds, lime juice, 100 ml oil, garlic and coconut together until smooth. Add a bit more oil if it becomes too thick.
   
2. Add salt and pepper to taste, and adjust heat and sourness levels to personal taste.
3. Coat shrimp with HALF of the mixture.
4. Bake shrimp at 200°C/390°F approximately 7-10 minutes until just pink and firm or grill on skewers approximately 7 minutes.
   
5. Mix the remaining half of marinade with sour cream for sauce. Spoon into cups.
   
6. Rinse tomatoes and spread out in an oven-proof pan.
   
7. Drizzle with oil and sprinkle with salt and pepper.
   
8. Bake tomatoes at 200°C/390°F until they begin to shrivel and release their juices.

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!