Saturday, December 3, 2011

Boller I Karry

Copyright 2011 LtDan'sKitchen blogs
Meatballs in Curry sauce, Boller i Karry, is a traditional Danish dish that dates back 150 years. The dish was invented after the introduction of curry powder and other Asian spices to Denmark in the late 1800s and has become a household favorite since then. Unlike the Indian curry dishes that are usually spicy hot, the Danish curry dishes only hint at the presence of a slight spiciness and is fairly mild. To make this dish, I'm combining two recipes which I think will make this dish even more Danish than it already is. 

My meatball recipe will be based on the Danish recipe for Frikadeller (meatballs) and for the Karry (curry) sauce, I chose one that finishes up the dish with either a yogurt or heavy cream. This dish is served with steamed rice which always works well with thick stews like this dish. The dish is allowed to cool down after adding the poached meatballs to the curry sauce. This is to allow the curry flavor to infuse into the meat. The dish is reheated before serving. 

Boller I Karry (Meatballs in Curry)

Poached Frikadeller
Copyright 2011 LtDan'sKitchen blogs
1 large onion, diced
3/4 cup bread crumbs
3/4 cup milk
3/4 lb ground beef
3/4 lb ground pork
2 eggs
1 1/2 tsp salt
1/4 tsp all spice
black pepper
1 tbsp butter

1. Over medium heat, 
    melt the butter in a 
    pan and saute the onions until softened. Cool. 

2. Soak the bread crumbs in the milk. Once soaked, combine the rest of 
    the ingredients and chill for two hours. 

3. Form into balls and cook in boiling water until they start to float. Spoon 
    them out and set aside. 

Copyright 2011 LtDan'sKitchen blogs
Karry (Curry) Sauce:**
2 tbsp butter 
1/2 onion, diced
1 Granny Smith apple, 
  peeled, cored and diced
1 tbsp curry powder
2 1/2 tbsp flour
3 cups chicken stock
4 tbsp heavy cream or 

salt and pepper

1. Melt the butter in a 
   deep sauce pan over 
   medium heat. Saute the onions and apples and cook until softened and 
   slightly browned. Season with salt and pepper. 

2. Add the flour into the pan and mix well. Gradually add the broth and 
    keep stirring to prevent lumps. Bring to a boil. 

3. Add the curry powder and lower the heat and simmer for about 5 
    minutes. Add the cream or yogurt and check for flavor. 

4. Add the poached meatballs and simmer for another 10 minutes. Cool to 
    room temperature. 

5. Reheat the stew and check for flavor before serving with steamed rice.

*Tinghe, Eileen: Editor, Women's Day Encyclopedia of Cookery, Fawcett Publications, Inc., New York: 1966.
** Danish Food Culture

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