Sometimes you don't need to travel to the end of the world to get a great experiences with your camera - maybe the adventure actually starts in your backyard.
This time I am on a 2-day photo adventure close to where I live, and during this time, I am trying to capture some great moments using different photography technics.
I am photographing birds in flight, wildlife in very low light and working with slow shutter speeds to capture the movements of the waves on the beach at night.
Recipe on the Danish national dish I am making in the video is further down the description.

Enjoy watching.
See you out there...


???? SOCIAL MEDIA & WEBSITE
• Website & Shop: https://mortenhilmer.com/
• Instagram: https://www.instagram.com/mortenhilmer/

☊ MUSIC
Brian Keane from the Complete Angler soundtrack.
https://briankeanemusic.com/

I also use music from Epidemic Sound, which you can find here:
https://share.epidemicsound.com/mortenhilmer


???? RECIPE:

"Stegt Flæsk med Persillesovs"
Fried Pork Belly and parsley sauce - an old traditional pork dish and everyday meal.

Fried Pork Belly with parsley sauce - is a genuine old rural dish that is orientated from the rustic Danish country kitchen from around the middle of the 1700s. Frying pork belly slices has been known since the Stone Age about 3-400 B.C. - and just as long - as peasants and hunters living in the Stone Age - have had pigs as their livestock. In the beginning of the 1800s the rural country kitchen added potatoes and white sauce and parsley to the fried pork belly slices - and the dish became one of the Danes most favorite and popular meals.


Ingredients:

1000 g - Free range Pork belly in slices (unsalted)
1 kg - Organic Potatoes (new)
50 g - Organic Danish Butter
4 tablespoons - Wheat flour
4 dl - Organic Milk 3,5%
1 dl - Whipping Cream
1-2 dl - Chopped fresh parsley
1/4 teaspoon - Nutmeg - if preferred
Salt (according to taste)
Pepper (according to taste)


Step-by-step:

Prepare the Pork Belly:
- Cut the pork belly in 5-6 mm thick slices - then dry the slices on kitchen roll towel for a while. Season the slices with salt and pepper before frying.

Potatoes and Parsley:
- Start peeling the potatoes. Put them in a pot - and cover them with cold water. Boil the potatoes for 15-20 minutes. You can leave the skin on - if you prefer. Especially "new" potatoes of the season with very thin tender - white skin. Chop the parsley into pieces.Some parsley for the sauce and some for decoration.

The Parsley Sauce:
- Make a butter ball of butter and flour and stir continuously - while melting in the sauce pot - and until the mixture is turned into a consistent mass. Ad little milk and stir. Do not boil the sauce. Repeat until the sauce has the consistency that you favour. Not to thick and not to light.
You will end up having prepared a kind of white “béchamel sauce”. Add the whipping cream and taste the sauce. Put nutmeg in - if preferred. Then add all the chopped parsley - and season to taste with salt and pepper - while stirring. Let the sauce simmer for 5-10 minutes - so the ingredients are stirred and mixed together - while sucking up flavour.

Fry the pork belly:
- Fry the pork belly slices for almost 2 minutes on each side on a hot pan with moderate heat until they seam crispy and with a golden surface. Dry them again on kitchen roll towel - where some of the fat can drain - and keep the fried pork belly slices warm in an oven until serving.

Oven or Grill
- One can also put the pork belly in the heated 200° oven and fry for 20 minutes - while turning the slices after half the roasting time. In the summertime it is quicker to grill the pork belly slices on a well heated charcoal grill.

Serving the National Dish
- Put the lukewarm potatoes on a warm plate - arrange the fried pork belly strips - then pour the warm temperate parsley sauce over the potatoes. Sprinkle some fresh chopped parsley over the dish - and serve.

This recipe is from: https://www.copenhagenet.dk/

Enjoy:)