Since we couldn’t make it to Denmark, I made my interpretation of Danish food at home. I opted not to serve fish because I figured a more German-Danish menu would be more popular. Also having never been to Denmark and having visited Germany lots I thought it was safer to go with the more familiar dishes.
The menu (after help from wikipedia) read like this:
Frikadeller – little burger patties, I made them with beef though my research tells me they’re traditionally made with a mixture of beef, pork and veal but we had pork sausages to come so I didn’t want to overkill on pork. I added the usually meatball binding material, egg white (from my new favourite product Two chicks egg white in a carton- watch out for meringue blog post!), herbs, fresh breadcrumbs and a new discovery: milk. Marinate your meat in milk and it makes it super tender.
Brun Sovs – this is a gravy made from the pan I fried the Frikadeller in with a hint of cream too.
Rødkål – Sweet and sour red cabbage simmered with cider vinegar and red currant juice/ jelly though I used a blueberry cordial we got from Ikea that’s equally sweet. Waitrose do a pretty good version of this too.
Hot Dogs – Supposedly very popular street food in Denmark, so I grilled up some party friendly chipolatas – party friendly because you can eat more of them guilt-free. Plus caramelised onion.
Agurkesalat – Top your hot dogs with pickled cucumbers, mine weren’t pickled for very long but proved a perfect combination to the sausages. Definitely having this accompaniment in barbecue season.
If I’m being honest, I was not too enthused when I realised it’d be a Danish menu on the cards with my only experience of the cuisine being those big gold tins of biscuits and a few generic pastries. Having done my research and being highly impressed with the little results, I now realise why Copenhagen is home to the world’s best restaurant and the recent hype surrounding Scandinavia as a whole. And my guests Annie and Abi loved it too, I mean look at their happy, un-staged faces. If Denmark win Eurovision again, I’ll source some pickled herrings… maybe.