DENMARK
Frikadeller (Danish Meat
Balls)
Here is the Recipe from Denmark as presented on Radio Ellenbrook
Makes 8 – 10
250 g boneless veal
250 g boneless pork
1 medium onion, coarsely chopped
3 tabs flour
Up to 200ml soda water
1 egg, well beaten
1 tsp salt
½ tsp pepper
50 g butter
2 tabs veg oil
Method
- Put
the veal, pork and chopped onion twice through the finest blade of a
mincer, (or get the butcher to mince the meats together and then grate in
the onion yourself).
- In
a large mixing bowl, vigorously beat the flour into the minced meat
mixture with a wooden spoon, or use the electric mixer equipped with
a paddle. Gradually beat in the soda water, a few
tablespoons at a time, and continue to beat until the meat is light and
fluffy. Now thoroughly beat in the
egg, salt and pepper. Cover the
bowl with aluninium foil or plastic wrap and refrigerate for 1 hour; this
will make the mixture firmer and easier to handle.
- Shape
the mixture into oblongs about 4 inches long, 2 inches wide and 1 inch
thick. Melt the butter and oil over
high heat in a heavy large frying pan, lower the heat to moderate and add
the meat patties, 4-5 at a time, taking care not to crowd them.
- Cook
about 6 minutes on each side, turning the patties with a wide spatula or
with 2 wooden spoons. When they are
rich mahogany brown, remove them from the pan and set them aside on a
heated platter. Continue with the
remaining patties.
- To
be certain they are cooked through puncture one with the top of a small,
sharp knife. The juices should run
clear and show no tinge of pink.
- Frikadeller
are traditionally accompanied by boiled potatoes and pickled beetroot,
cucumber salad or red cabbage.
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