It was one of those days when I didn't know what to cook for dinner,
I was wandering around my local supermarket,
all the essentials were ticked off my shopping list and were in the basket,
at the bottom was written something for dinner,
I always put that when I need an inspiration.
Then I saw the sign promotion. I went over to have a peep at the counter
and minced pork was on offer.
So immediately I knew what we were going to have for dinner today.
Frikadeller.
These are a Danish speciality and we love them.
a bit like the Swedish meat balls. which are served in a fresh tomato sauce.
I first tasted these at our daughter in laws family home in Denmark.
I loved them, and would have loved to ask for the recipe,
but thought they might think it rude if I asked.
I'm sure you all have your own way of making meat balls
but thought you might like to try my daughter in laws recipe
It's tasty and quick and easy.
It's not often I make a post giving a recipe.
So don't expect step by step instructions like Daphne
She shares her tasty recipes weekly and I know there will be something there that you will enjoy.
Tell her I sent you, Daphne will love it if you pop in for a chat.
Now for Ingredients to make
Danish Frikadeller
Makes 14/16
depending on the size you make them.
In a separate bowl beat the egg, mustard and milk together
and add the bread, leave to soak until the bread has soaked up the liquid.
If you have a chopping mixer use this to chop the onion finely, then add to the soaked bread
Tip this into the bowl with the minced pork.
Add the oregano ( if you don't have this herb use any of your own favourite herbs.)
then season with salt pepper.
Finally add the flour.and mix well.
You might think the mixture is a bit sloppy, don't worry ! I put mine in the fridge for a little while.
Then using two large spoons make oval shapes, place onto a floured plate,
roll the meat in a little of the flour, when you've used all the mixture
heat a little oil & butter in a large frying pan on a medium heat,
fry the Frikadeller in batches. for 5 to 6 mins then gently turn them over
to cook the other side, they don't take long to cook,
so keep your eye on them.They should be cooked in about 10/12 mins. Don't overcook.
500 gr. minced pork.
1 onion finely chopped
1 beaten egg
approx.100 ml. milk
3 or 4 slices of bread
2 tablespoons of flour
3 or 4 slices of bread
2 tablespoons of flour
1 teaspoon mustard
1 teaspoon oregano
a little salt
& lots of freshly ground pepper.
Oil and butter to cook
Method
Put the minced pork in a large mixing bowl
Oil and butter to cook
Method
Put the minced pork in a large mixing bowl
In a separate bowl beat the egg, mustard and milk together
and add the bread, leave to soak until the bread has soaked up the liquid.
If you have a chopping mixer use this to chop the onion finely, then add to the soaked bread
Tip this into the bowl with the minced pork.
Add the oregano ( if you don't have this herb use any of your own favourite herbs.)
then season with salt pepper.
Finally add the flour.and mix well.
You might think the mixture is a bit sloppy, don't worry ! I put mine in the fridge for a little while.
Then using two large spoons make oval shapes, place onto a floured plate,
roll the meat in a little of the flour, when you've used all the mixture
heat a little oil & butter in a large frying pan on a medium heat,
fry the Frikadeller in batches. for 5 to 6 mins then gently turn them over
to cook the other side, they don't take long to cook,
so keep your eye on them.They should be cooked in about 10/12 mins. Don't overcook.
This is what they look like after 5/6 mins.
keep you eye on them as they soon need to be turned,
Take out of the pan and place on absorbent kitchen paper.
put them in a med. heated oven to keep warm,
till they are all cooked and you are ready to serve.
Serve them hot with your own favourite accompaniment..
I serve mine with creamy mashed potatoes.
put them in a med. heated oven to keep warm,
till they are all cooked and you are ready to serve.
Serve them hot with your own favourite accompaniment..
I serve mine with creamy mashed potatoes.
Bon appétit
In the summer they are also great served cold with potato salad & a crisp green salad.
I would love to know if you try this recipe and what you served it with
also if you like them as much as I do.
à bientôt
Barbara
Lilian
The meatballs sound tasty..
ReplyDeleteYour salt cellar is so cute..I can't help but notice kitchen things:)
My eye is drawn in..Bon Weekend!
Good Evening Barbara, Oh, I am so sorry it has taken me so long to pop over and see how you made your frikadellers.... but I am here now, and I am so pleased I popped over. George and I love frikadellers. We first ate them when we lived in Germany and I always meant to find out how to make them, but never did. I have written out your recipe and the method..... so thank you very much, as I will certainly be making them.
ReplyDeleteYou are so kind to tell people about my blog.... I really appreciate it. I cannot believe that we have both been blogging for almost two years....where did that time go. I had better not count up how many recipes I have posted in that time as I might get a shock.
I have noticed that you haven't posted for a while..... are you alright? I hope your back is not playing you up.... or is it the sunshine.... has it returned to your part of France and your busy in your garden. I really must get out in mine and tidy it up.... but it is sooo cold.... I think it will have to wait a little longer.
Best Wishes
Daphne