Recipes for Tablet and Mobile PhoneI am writing this page in English with Google translator. Click the Danish version and see the original Danish website.
This English page is suitable for PC - Tablet - Mobile phone. |
Red spiced herring in 70 g herring spice
A great harvest herring at 260 g and 30 cm caught in Køge Bay For a 6 liter bucket with 20 herring of 3.600 kg gross and 2.870 net I used 720 g salt and 60 g sugar as well as:
3 tsp. granulated sandalwood (red dye) 20 pcs. clip bay leaves 3 tsp. granulated allspice 3 tsp. granulated cinnamon 3 tsp. crushed black pepper 3 tsp. granulated ginger 3 tsp. granulated cloves 3 tsp. Spanish hop (also known as oregano) 3 tsp. granulated coriander 3 tsp. granulated rose paprika 3 tsp. granulated cardamom 3 tsp. granulated nutmeg Ready-mixed herring spice can be purchased at the Helsebixen, but with added preservative E211, which is sodium benzoate also known as Atamon. Sodium benzoate is available liquid and solid. Do not use a preservative, you should mix your own spices to the recipe above. The recipe is the closest you get to Christiansø herring, which should be called Frederiksø Herring, as they are produced here by Ruth. Also known as "Ruth Herring". Christiansø Herring is made of the small Baltic herring, and they have maintained the skin on, when added in small red buckets. Yellow curry herring in 70 g Bombay hot curry mixed
20 harvest herring ready for cleaning and salting after the head is cut off For a 6 liter bucket with 20 herring of 3,600 kg gross and 2,870 net I used 720 g salt and 60 g sugar as well as: 3 tsp. granulated turmeric (yellow dye) 20 pcs. clip curry leaves 20 pcs. clip bay leaves 3 tsp. granulated coriander 3 tsp. granulated cumin 3 tsp. granulated cloves 1 to 3 tsp. granulated hot chili peppers 3 tsp. crushed fenugreek seeds 3 tsp. granulated allspice 3 tsp. granulated black pepper Premixed Bombay hot curry available at the Grill Butikken, maybe there is added preservative E211, which is sodium benzoate also known as Atamon. Sodium benzoate is available liquid and solid. Do not use a preservative, you should mix your own spices to the recipe above. Christiansø Karrysild can now also be bought, but I have not tasted these myself, so I can not comment on the taste. Pictures of white and red marinated herring for Christmas 2014White old-fashioned marinated herring
White old-fashioned marinated herring 4 salted herring are filleted, cleaned of blood and breast bones are cut out, the skin is pulled from the head towards the tail. Place the fillets in cold water overnight in a refrigerator. Then dubbed dry in paper towels and put in vinegar marinade. Vinegar marinade: Consists of 3 dl (300 g) vinegar, 1 dl (100 g) water, 200 g cane sugar, 1 sliced onion, 6 bay leaves, 5 cloves and ½ tsp. allspice. Vinegar, water and sugar with spices is a rehash until all sugar is dissolved. Cool to room temperature and poured over the herring, which is set in the refrigerator a few days. Please note, only make as many herrings, that can be eaten up within days to a week, since there is not used preservative. This recipe I use often, as it is a tasty white old-fashioned marinaded herring. Here are the herring served with new Danish potatoes, cold butter and a dressing of Creme Fraiche, spring onions and chopped shallots. Garnished with fresh mint leaves. Hvide gammeldags spegesildsild
1. salted herring from the bucket. 2. salted herring fillets 3. salted herring without skin. 4. salted herring in cold water Note: The herring is salted with no seasoning and will take the flavor of the spices that are in the vinegar. Obviously, you can even mix your own spices, and come them in the vinegar. Instead of onions I can recommend to fill the glass up with fresh, cut dill, which just gets a rehash in the the vinegar first. Red old-fashioned marinated spiced herring
Red old-fashioned marinated spiced herring 4 red salted herring are filleted, cleaned of blood and breast bones are cut out, the skin is pulled from the head towards the tail. Place the fillets in cold water overnight in a refrigerator. Then dubbed dry in paper towels and put in vinegar marinade. Vinegar marinade: Consists of 3 dl (300 g) vinegar, 1 dl (100 g) water, 200 g cane sugar, 1 sliced onion and 1 tbsp. herring spice from the above recipe. Vinegar, water and sugar is a rehash until all sugar is dissolved and the spices come in. Cool to room temperature and poured over the herring, which are laid in glass and placed directly in the refrigerator for a week before serving. Can be kept unopened in a refrigerator for several weeks. Please note only make as many herring, which can be eaten up within a few days to a week, as there is not used preservative. This recipe I have been successful before, and now it must be tested again on the fine harvest herring above in the bucket. Red old-fashioned marinated spiced herring
Red old-fashioned marinated spiced herring Note: The herring is salted together with many spices, then they have become red (sandalwood), and has taken flavor of these spices. Yellow old-fashioned marinated curry herring
Yellow old-fashioned marinated curry herring 4 Bombay curry salted herring are filleted, cleaned of blood and breast bones are cut out, the skin is pulled from the head towards the tail. Place the fillets in cold water overnight in a refrigerator. Then dubbed dry in paper towels and put in vinegar marinade. Vinegar marinade: Consists of 3 dl (300 g) vinegar, 1 dl (100 g) water, 200 g cane sugar, 1 sliced onion and 1 tbsp. Bombay curry from above recipe. Vinegar, water, sugar and onion is a rehash until all sugar is dissolved and the spices come in. Cool to room temperature and poured over the herring, which are laid in glass and placed directly in the refrigerator for a week before serving. Can be kept unopened in a refrigerator for several weeks. When they will be served cut herring bite-sized pieces and place in the dressing a few days before they are eaten. Dressing: 2 tbsp. olive oil is heated in a clean, dry pan, 1 tsp. Bombay hot curry fry in oil until it smells good. The roasted curry - after cooling - mixed with 4 tbsp. sour cream 38% and 3 tbsp. mayonnaise, or have been converted to g 120 g sour cream 38% and 80 g of mayonnaise. Take 5 tbsp. water and 5 tablespoons. vinegar, bring to the boil and melt 1 tbsp. honey in the mixture. In the absence of honey use cane sugar. 1 small onion, 1 small apple and 10 gherkins chopped very finely and mixed in. The whole is mixed, and the dressing is ready for use. At the bottom of a clean glass with lid (½ liter), apply one layer of dressing, on top of the dressing one layer of herring pieces. To be continued in layers until the glass is full. Put the glass in the refrigerator for two days in order to herrings can absorb the flavor of the spices. Please note that only make as many herrings, that can be eaten up within days to a week, since there is not used preservative. When serving, garnish with finely chopped chives and hard-boiled eggs in small cubes. Yellow old-fashioned marinated curry herring
Yellow old-fashioned marinated curry herring Note: The herring is salted together with curry, so they have turned yellow (turmeric) and has taken flavor of these spices. Season herring and curry herring after 2 weeks in brine
The three kinds of old-fashioned marinated herring are in water Top photo: Showing my salt herring for dilution in water. The herring is situated in cold water, respectively, to white herring 12 hours and pickled herring 6 hours in a refrigerator. Krydder sild og karry sild efter 2 uger i lage
Season herring and curry herring after 2 weeks in brine Lower photo: Showing my spiced herring after 2 weeks. Now my salted herring has been in marinate for 2 weeks, and I have tasted them. The herring to the left is the red spiced herring. A great taste, as I expected, but it is not as red as it should be. Perhaps more sandalwood in the brine? The herring to the right is curry herring. The herring is missing a "bite" of curry, so maybe there is to little curry in the brine or I have to use a "hot" curry. It must be said that I have not put the herring in a dressing, as described above. Therefore I wait with a final judgment. The 3rd herring in the box above is the common marinated herring, which is not shown. Overall I am very satisfied with my salt herring/marinated herring. So I can only recommend that you get started. Spicy herring and carry herring for Christmas 2014
Homemade spice herring with red onion for Christmas 2014 Top photo: Spiced herring after 3 weeks in the marinade is now taken up 1. Christmas Day and served in individual portions with red onion. It fell in all guest tastes, both in terms of sweetness, spice and sour (vinegar). I used apple cider vinegar, maybe a little expensive but it's worth it. Lower photo: Curry herring after 3 weeks in the marinade is now taken up and has been in the dressing for 3 days and will also be served in individual portions 1. Christmas Day. I have also used red onions, but lacked getting gherkins in the dressing, which one of the guests noticed. I have done so then and I also used the Bombay hot curry, which just gave it that missing "bite". Spicy herring and carry herring for Christmas 2014
Homemade curry herring with gherkins for Christmas 2014 Cooked salt herring for breakfast or lunch à la Langeland
Cooked salt herring for breakfast or lunch à la Langeland Cooked salt herring for breakfast or lunch with bread and fruits or vegetables. It was a meal that I tasted at Langeland for breakfast with coffee and a glass of schnapps. Absolutely incredible, it tasted good. I come here with the recipe, as I remember it. Salt herring taken out of the barrel the day before and put in plenty of cold water. Then the herrings in a pot again with plenty of cold water and get a rehash for 10 to 15 minutes, just simmer. Meanwhile make a good broth of several vegetables and herbs, use what you have or most convenient. Here are some suggestions: 1 kg salt herring, 1.5 liters of water, ½ liter of white wine, 1 cup white wine vinegar, 1 cup sugar, 1 large onion, 1 carrot, 1 leek, 1 parsley root, 1 parsnip, ½ small celery, 6 bay leaves, 1 tsp. thyme , 20 peppercorns and 20 coriander seeds. Boil all ingredients for 10 minutes and place the poached salt herring in the broth, turn off the heat and let the herring sucking in the "soup" in 20 minutes. Add a herring or two in a batch bowl and pour hot "soup" with vegetables over, served with rye bread, butter, mustard and beetroot for lunch. Or, as I have done here: Lukewarm herring with rye bread, butter and fruit for breakfast. Cooked salt herring for breakfast or lunch à la Langeland
Cooked salt herring for breakfast or lunch à la Langeland Hint: Calculate 2 herring per person. 1 kg of herring is approximately 6-8 salt herring. Make only the amount which is eaten up. Make a Hot Chili Pineapple Sauce and put a few salt herrings in the sauce
Make a Hot Chili Pineapple Sauce and put a few salt herrings in the sauce A sweet and spicy chili pineapple sauce that adds a tropical kick to your salted herring, try the recipe here: Ingredients: 1.5 cups white sugar 1 cup pineapple juice ½ cup rice vine or apple cider vinegar 1 tbsp minced garlic 1 - 2 tbsp red chili flakes. Adjust to taste. Option to use 2 small dry birds eye chilies (Piri Piri) instead. 1 tbsp salt adjust to taste 2 tbsp corn flour 4 tbsp cold water Instructions: In a large heavy-bottomed pan, combine the sugar, pineapple juice, vinegar, and salt. Bring the mixture to a boil. Add the chili flakes and minced garlic. Continue to boil over medium heat for 5 minutes. In a small bowl, mix the corn flour with cold water until smooth. Reduce the heat to low and slowly stir the corn flour mixture into the pan, avoiding the formation of lumps. Continue to cook on low heat until the sauce thickens to a desired consistency. Remember, the sauce will thicken further as it cools. When the sauce has cooled slightly, pour over the cleaned salted herring in a sterilized container and refrigerate. Storage: The two-week maturation of the salted herring in the spicy chili pineapple sauce should be refrigerated. The herrings should then be eaten a few days after they have been opened. Store the sauce in the fridge in a sterilized bottle. Use as needed to add a sweet and spicy kick to your dishes. Can keep refrigerated for 4 weeks. Back to the page where you came from. |
one.com |