Week 34: Frikadeller

(a.k.a. Danish meat balls)

The Recipe
1dl oatmeal
1.5dl water
1 egg
500g pork/veal mince
2-3 carrots
4 pickles
1 onion
salt, pepper

Mix oatmeal and water together in a large bowl and leave it to soak for 5 minutes.
Meanwhile, chop up onion, carrots and pickles coarsely - I used a blender, but you could also use a grater. Add the vegetables, egg and mince to the bowl and mix thoroughly. Season with salt and pepper. Form the mix into meatballs - get your hands dirty, it's easier that way. I made mine of about 2tbsp mince each.

Melt butter in a pan over medium-high heat and cook the meatballs for 5-6 minutes on each side or until done.

Serve with cold potato salad mixed with some chopped up apple.

The Verdict
I haven't had a lot of luck with my frikadeller recipe - usually they turn out really bland and boring, so I don't make them very often. I know... shockingly unpatriotic for a Dane! Last night, however, my DH requested them specifically... the things I do for him ;) To my immense surprise they turned out FANTASTIC, so I figured I'd better write down the exact way I made them, so I'll be able to replicate it. They were terrific :D

Week 33: Tapas fail

This week's new meal was such a let down that I'm not even going to bother trying to write down the recipes. I tried making squash and potato chips with avocado ranch dressing and onion egg over easy. None of it was even remotely worth eating.

Biggest failure yet in this endeavour. Better luck next week.

Week 32: Spicy Crusted Pork

The Recipe
1 tbsp chili powder (yes, really)
1/2 tsp salt
1 tsp cumin
2 cloves garlic
1/2 tbsp mixed herbs
1/2 tbsp black pepper
1 pound lean pork tenderloin, cubed

In zip-lock bag, combine chili powder, salt, cumin, garlic, herbs and black pepper; add pork cubes and toss to coat; refrigerate for 45 minutes. Preheat oven to 105C. Place pork cubes on a lightly greased pan and bake for 2 hours or until crispy.

Serve with brown rice, salsa and corn on the cob.

The Verdict
Probably too spicy for DH with all this chili, but I liked it :) I thought it needed something to cool it down a bit - avocado or guacamole would probably have been best, but since I had neither I used Italian dressing instead, which added an unusual but really nice touch.

I don't know that I'll make it again, as it's kind of a weird dish, but perhaps for fingerfood, with picks into each cube and dipping sauce available? That might work :)

Week 31: Tuscan Chicken

The Recipe
1 tbsp olive oil
300g chicken breast cut in thin slices
freshly ground pepper
4 cloves garlic, chopped finely
1 tsp dried rosemary
1 cup chopped tomato
4 tbsp red wine
1/2 cup chicken broth
1 tbsp butter
Parmesan cheese
Spaghetti

Cook spaghetti according to the instructions on the package. Drain and put aside.

Heat the olive oil in a skillet; add chicken tenders; pepper to taste and brown for about 5 minutes per side, depending on thickness. Remove from skillet and keep warm. To the same skillet, add garlic, rosemary, tomato, wine and broth. Bring to a boil and scrape up all of the browned bits from the bottom of the pan. Let the sauce reduce then remove from heat and add the butter. When the butter is melted and incorporated into the sauce, return the chicken to the skillet and thoroughly coat with the sauce.

Pour chicken and sauce over the cooked spaghetti and toss with Parmesan cheese.

The Verdict
LOVED it! A perfect summer dish as it's very simple and not very heavy at all. I didn't have any rosemary so used thyme instead. I think it would have been equally good with basil or oregano. Definitely something I'll be making again!