Pork roast stuffed with Sage and Cherry Peppers

Just the other day I had my whole family over for dinner (almost). I thought I’d serve them a new twist on a typical Danish pork roast. As summer is approaching fast, I opted for an Italian inspired roast, stuffed with Sage and hot cherry peppers. I served it with creamy polenta and a homemade stock based reduction sauce.


  • loin of pork
  • Mustard
  • Sage
  • Hot Cherry Peppers (marinated in vinegar)
  • Salt&Pepper
  • String

Start by scoring the skin of the pork (not including the skin) in ½ – 1 cm intervals. Create a cavity for the stuffing by cutting the meat lengthwise as depicted above. Bruch a thin layer of mustard into the cavity, season with salt & pepper. Lay down a layer of sage leaves and a row of the cherry peppers. Close the cavity and tie the roast together with a string.  Season the outside of the roast with salt & pepper. Place the roast, skin side up into the oven and roast until the core temperature is about 75 degrees C. Finish on grill to create the perfect crackling.


Monkfish on choucroute with sage beurre blanc

Monkfish on choucroute with sage-riesling sauce

This alsatian inspired dish kickstarted my easter vacation. I found inspiration while visiting one of the best local restaurant near our family sommerhouse. If your in the neighborhood I can highly recommend it (restaurantbind)


  • Monkfish (or other firm textured fish)
  • Choucroute (you can make it yourself, but in this case I used a pree made  Sauerkraut)
  • Speck (cured ham)
  • Riesling
  • Vermouth
  • Butter
  • Shallot
  • Vegetable og fish stock
  • Sage

Fry a couple of speck pieces until crisp, set aside.

Heat the choucroute in a pan with a bit of water and vermouth.

Chop shallots and sage and fry in a little bit of oil. Add Vermouth and  stock, reduce until completely evaporated. Add Riesling, blend with a hand mixer. Finish the sauce with knobs of butter.

Season the monkfish with salt and pepper and fry in a pan, basting regularly.

Place the choucroute in the center of the plate, place the fish on top finishing of with a crispy piece of speck and a twig of thyme. Pour the sauce all around the dish.





Smorrebrod - egg salad and "saltimbocca"

Smørrebrød – egg salad and “saltimbocca”

We Danes love our smørrebrød, there are many classics (not to be messed with) but essentially they are open faced sandwich’s with whatever you like. These use some of the leftovers from our christmas dinners..

Egg Salad

  • Home made mayo
  • Hard boiled eggs
  • Sour cream
  • Curry powder
  • Salt & Pepper
  • Lemon juice
  • Chervil

Mix the mayo, sour cream, curry powder and lemon juice, chop the eggs and combine. Season with salt & pepper and lemon juice. Chop the chervil and add.


  • Leftover roast pork
  • Leftover dried parma ham
  • Sage

Cut a nice slice form the roast pork, heat on a pan. Fry a couple of sage leaves in some oil. Spread a thin layer of mustard on the pork and layer everything together.




Another classic, and without tying to offend all the italian mama’s out there.. this one is the best version 🙂


  • Homemade pasta (or linguini if you don’t have the time)


  • 1/2 part groud beef
  • 1/2 part ground pork
  • Onion
  • Stale bread
  • Egg
  • Parmesan cheese
  • Garlic
  • Chopped sage
  • Salt & pepper

Tomato Sauce

  • Diced Tomatoes
  • White wine (or dry vermouth)
  • Onion
  • Garlic
  • Salt & pepper
  • Extra vergine olive oil

Blitz the bread in a mixer to make breadcrumbs, add the onion and garlic and until they are finely chopped

combine the mixture with the rest of the ingredients in a bowl.  Form nice golfball size meatballs and fry in olive oil.

In a big pan, saute the onion and garlic. add the wine and reduce by half. Add the diced tomatoes and season to taste.

cook the pasta, and add to the sauce (include a little of the cooking water) finally add the meatballs and combine.

In a small pan, fry whole sage leaves until crisp

Serve with plenty of grated parmesan and crispy sage