As the 2022 Tour de France begins in Denmark, renowned French-Australian chef and host of Plat du Tour, Guillaume Brahimi is inspired to cook their national dish – Stegt Flaesk. Stegt Flaesk is a traditional country pork dish from Denmark, served with potatoes and parsley sauce and is a delicious way to say bonjour to the tour.
Preparation time: 15 minutes
Cooking time: 30 minutes
1 bunch parsley, chopped
Whole nutmeg, freshly ground
50ml cooking oil
1kg Pork belly in 2cm slices
100g butter, unsalted
1kg baby potatoes
1. Preheat oven to 200C. Place potatoes in a pot, then cover with cold water. Bring to the boil and cook potatoes until just tender. Toss in butter until melted. Roast until golden. Keep warm.
2. Meanwhile, place milk in a small saucepan, then bring to the boil.
3. In a bigger saucepan, melt butter until frothy, then add flour and whisk for 2 minutes.
4. Pour in hot milk in 2 stages, continuously whisking to avoid lumps. Bring to a simmer and keep whisking for 3 minutes. Add the cream.
5. Season with salt, pepper and nutmeg to taste. Set aside and keep warm.
6. Heat a frying pan for the pork belly. Once the oil is very hot. Pat the pork belly dry, then season with salt and pepper. Fry until golden and crispy all over. Drain excess fat, then set aside.
7. Bring sauce to the boil, then stir in parsley.
Place potatoes on a serving platter, then pour half the sauce. Place the pork slices on top of the potatoes, then serve half of the sauce on the side.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1cup equals 250 ml. | All herbs are fresh (unless specified), and cups are lightly packed. | All vegetables are medium size and peeled unless specified. | All eggs are 55–60g, unless specified.
Tour du France on SBS TV
Tour de France Stage 1: COPENHAGUE > COPENHAGUE airs on SBS TV tonight, Friday, July 1, 2022.