Moderne kål: Det gamle, det nye, det rå og det søde …

posted in: Arrangementer, Råvaren og maden | 20

En halvkold regnvejrssøndag i oktober mødtes 20 mennesker i køkkenet på Frilandsmuseets proprietærgård, Fjellerup Østergård til et Slow-Food arrangement. Formålet var at smage på gamle sorter af kålroe og grønkål og at prøve dem af i opskrifter fra både det klassiske og moderne køkken.

Der var tændt op i det store brændekomfur, og eftermiddagen forløb med havevandring og oplæg om projektet med at dyrke gamle sorter af kål på Frilandsmuseet (v. Louise Windfeldt), lille foredrag om de danske kogebøgers historie (v. Inge Mette Petersen), smagning af gamle kålsorter og madlavning.

Der var enighed om, at de gamle sorter af kålroe smagte meget forskelligt i rå tilstand – fra det mildt neutrale til en mere skarp smag af radise eller sennep. Alle sorter blev spået muligheder i det moderne køkken.
Her følger to moderne kålopskrifter, som vi tilberedte og smagte på (v. Amalie Dynnes): 

Grønkålstatar m. lynsyltede skalotteløg og hyldebær
Ingredienser:
Skalotteløg
Grønkål
Hyldebær
Olie
Eddike

Skalotteløg skæres i tynde skiver og lægges i en syltelage bestående af ca. lige dele olie og eddike, en lille smule salt og sukker tilsættes for at opveje eddikens kraftige syre. Lad skalotteløgene trække i lagen i ca. en halv time. Grønkålsbladene skæres fri af stokken, skylles og hakkes meget fint. Løg, grønkål og en håndfuld hyldebær (alternativt kan bruges ribs eller tørrede tranebær) blandes sammen. “Tataren” arrangeres på et stykke ristet brød med en lille klat persillemayo (hakket persille vendt i en mayonaise).

Crumblekage m. æbler og kålroe
Ingredienser:
Smør
Æg
Sukker
Mel
Mandler
Æbler
Kålroe

Kålroe skæres i papirstynde skiver og blancheres kort tid i kogende vand. Lad kålroen dryppe af i en sigte eller på et klæde. Blødt smør blandes m. sukker, æg og mel til crumbledej – den skal have en tør konsistens.
Æbler skæres i tynde skiver og lægges i lag skiftevis med kålroe i en smurt tærte- eller kageform. Der drysses med sukker og hakkede, ristede mandler. Øverst fordeles crumbledej over hele tærten, som bages i ovnen v. 175 grader i ca. 25 min. Serveres m. flødeskum.

Velbekomme!


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