Traditionally, the Danes ate mainly minced or lean cuts of meat served with potatoes and gravy, and, of course, fish. Why not try one of these recipes Danish recipes?
Denmark is renowned for its bacon and pork products and they feature highly in Danish cuisine. This nation also traditionally ate a lot of fish – particularly herring. There is an article, Ideas on How to Cook Herring, which gives recipes for this fish. Given below are some recipes based on pork and bacon. They would make ideal dishes to serve at a party celebrating Hans Christian Anderson’s birthday.
Frikadeller – Danish Meatballs Recipe
Ingredients:
- ½ lb beef steak
- ½ lb lean pork chops
- 1 onion
- 1 tbsp plain flour
- 1 egg
- Salt and pepper
- 3 oz butter
Method:
- Remove any fat from the beef and pork
- Peel and slice the onion
- Mince the beef, pork and onion together and season well with the salt and pepper
- Mix in the flour and the lightly beaten egg
- Add enough water to make the mixture quite soft
- Shape into small meat balls
- Melt the butter in a frying pan and fry the meatalls for 15 to 20 minutes until cooked through
- Serve with either rice and peas or boiled potato, broccoli and gravy
Danish Bacon Pot Roasted Joint
Ingredients:
- 2lb Danish bacon joint
- 1 onion
- 1 carrot
- 1 clove garlic
- 1 stick celery
- 1 glass white wine
- 1 sprig fresh thyme
- 1 bay leaf
- 2 sprigs fresh parsley
- 1 tbsp black peppercorns
- Salt
Method:
- Clean the saucepan and put the bacon back in it
- Peel and chop the onion and carrot
- Wash and chop the celery
- Put the bacon joint in a saucepan
- Add enough water to cover the joint
- Bring it to the boil
- Drain the water off (this helps get rid of the initial scum that can form)
- Put the bacon back in the saucepan and all the other ingredients
- Cover with more cold water allow it to boil and then cover and simmer very gently for about 3 hours.
- Serve with mashed potatoes, gravy and peas or beans
Pork and Apple Casserole
Ingredients:
- 1 ½ lb pork loin
- 1 oz oil
- 2 onions
- 3 cooking apples
- 1 oz flour
- 1 pt chicken or vegetable stock
- Salt and pepper
Method:
- Dice the pork into cubes about an inch square
- Peel and slice the onions and apples
- Gently fry the onions and apples into the oil until they are just turning brown
- Remove from the pan and place in a casserole dish
- Gently fry the pork cubes for a couple of minutes in the same fat before draining and adding to the casserole
- Add the flour to the juices in the pan and allow to cook, stirring, for about a minute
- Slowly add the stock, stirring all the time, until it boils and thickens
- Pour over the meat and vegetables in the casserole, cover and braise in the oven on gas mark 4, 180 C, 350 F for about l ½ hours. Serve with cabbage and mash.
Sources:
Denmark.net
The copyright of the article Ideas for Dinner Based on Danish Cuisine in Dinner Recipes is owned by Elaine Findlay. Permission to republish Ideas for Dinner Based on Danish Cuisine in print or online must be granted by the author in writing.
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