Danish delights: Uncovering secrets of Scandinavian cuisine
Scandinavian cuisine is renowned for its simple, high-quality dishes. On the Danish table, meats or fish are selected with particular care. Some dishes are prepared for several hours so that each bite melts in the mouth. The Danes serve cabbage and potatoes with roasted meats. They use sweet methods but not sweet potatoes.
In Denmark, roast pork, called flæskesteg, is popular. It is a piece of loin with skin which, when baked in the oven, not only becomes wonderfully crispy but also imparts a unique flavour to the meat. For dinner, caramelised potatoes are served, which evokes mixed feelings among some foreigners. This addition harks back to the once-popular roasted chestnuts prepared for special occasions.
The best dishes of Danish cuisine
Among the dishes that are the pride of Danish cuisine is the smørrebrød. It is a type of open sandwich eaten with a knife and fork. Smørrebrød can be prepared with various toppings, such as herring, eggs, cold cuts, or fresh vegetables. The base is a slice of whole-grain rye bread.
Another popular dish is Danish meatballs, made from a mix of pork and beef, with the addition of herbs and spices. The meatballs can be served both warm and cold, making an excellent complement to roasted meats.
An essential element of a Danish dinner is broth called hønsekødssuppe. This broth is based on poultry and seasonal vegetables, which is in line with the Danish tradition of cooking with ingredients from one's own farm.
Recipe for Danish caramelised potatoes
Small potatoes of equal size are best for coating in caramel. If you can access young potatoes, they would be ideal.
Ingredients:
- 1 kilogram of potatoes,
- 2 tablespoons butter,
- 100 grams of sugar.
Instructions:
- Boil the potatoes in their skins in salted water. After cooking, peel them.
- Spread the sugar evenly in a dry, cold pan to cover the entire surface. Turn the stove to medium heat and heat the sugar until fully dissolved. Do not stir during heating.
- Once the sugar has dissolved, add the butter and stir.
- Then ,transfer the cooked and peeled potatoes to the pan. Coat them in the caramel and serve with the roast.
