Tomorrow is the semi-finals for the EUFA That is the European Union Football Association for those who may not know. Apparently, it is Brittan Against Denmark so it’s sure to be a fun game.
Why am I talking about this on a food blog? You see, I received a request to prepare some Danish and British dishes to bring over to our local pub. D’s Bottle Shop in Wake Forest, North Carolina. They typically do not serve food but one of the owners, Nathan felt it might be fun to provide some complementary food for their patrons.
Me being who I am naturally was up for the challenge. I set off to find some traditional recipes that could be fun to make. For the English side, I will make English Meat Hand Pies and for the Danish side, it’s going to be Frikadeller. aka Danish meatballs. Partly because meatballs are easy to make and mainly because I just like saying Frikadeller. It sounds a bit naughty, almost like I am cursing but I am not.
These little “sausage-y”, “oniony” meatballs were delicious and decadent because they are fried in butter. Then add to that the fact that the gravy is made from the pan drippings. Yes, all the sausage grease and butter! I can feel my arteries clogging just writing this.
The Danes that were at the pub offered some honest feedback for me which was, the Frikadeller were delicious and well-received however, they asked if I used any spice. Apparently, Danish cooking is quite bland, traditionally they rarely add anything beyond salt or pepper. I have to admit I added sage from my garden, a clove of garlic, a bay leaf in the gravy, and lots of black pepper, One of the Danes surely picked up on that! Oops
Well, Nicole always says start with a recipe and elevate it, make it your own, and apparently, I did just that. Sorry Denmark for kicking up the Freakin Frikadeller. Oh and sorry you lost to England yesterday, but they loved my lucky English meat pies!