Chow Down to Eurovision 2015 - Denmark

It's seems like only yesterday Denmark invited the world to #JoinUs in Copenhagen, host city of the 2014 Eurovision Song Contest. 

I'm sure no one will object if I take a  moment to thank Denmark for the really, really, really good show.

In 2010 Denmark gave us another eurovision moment, In a Moment Like This, Charnee and N'evergreen belted out a G:Son number that saw them place 4th.

I have often wondered if this may have been the inspiration for the Dr Who, Rose Tyler trapped in a parallel universe story line...

(photo source pixgood.com)

When deciding which dish to represent Denmark I turned to Kate who is one of the organisers of EuroClub Perth and also happens to be originally from Denmark.

Frikadeller was her suggestion and I was instantly onboard. I have used the recipe from the SBS website as the base and then added a pickled carrot to complete the dish.

Frikadeller with pickled carrots

Ingredients

• 500ml chicken stock
• 150ml red wine
• 300ml milk
• 500g veal mince
• 500g pork mince
• 1 tbsp. salt
• 1tsp. cracked black pepper 
• 1 brown onion grated
• 50g plain flour
• 100g panko bread crumbs
• 3 eggs 

Method

• In a saucepan on medium heat reduce the chicken stock and wine till there is about 150ml 
• Allow to cool and add the milk to the stock 
• Add all the remaining ingredients to a stand mixer with a dough hook
• Knead together and gradually add the milk stock mixture till well combined
• Let rest in fridge over night
• In a medium-low pan  with butter and oil, fry spoonfuls of the mixture until cooked through (about 7 minutes)
• Drain on paper towel and serve

I really enjoy the way the carrots cut through the soft richness of the frikadeller with their sharp crunch.

The other pickles we a gift from a friend and were perfect! 

Pickled carrot

Ingredients

• 1 large carrot ( I used purple)
• 100g sugar
• 100g water
• 100g white vinegar

Method

• Slice carrot thin in food processor
• Put sugar, water, vinegar into a put
• Bring to boil
• Add carrot, remove from heat
• Let stand 10 minutes then add to jar
• Leave in fridge overnight

Anti Social Media will represent Denmark in 2015 with a name that has embodied the notion of life imitating art. When they were first selected there was a lot of anti social media commentary.

They will bring a tasty portion of pure pop to the musical banquet in Vienna.

Held og lykke!

Past Denmark Chow Down to Eurovision

2014 Gravlax

2013 Apple Oven Pancake

Chow Down to Eurovision 2014 - Denmark

God aften this is the host nation of this year's Eurovision Song Contest, Denmark. Last year the Chow Down to Eurovision finished in line with this song contest, but this time I really don't want either to end.

So having seen the contest I'd just like to say to Denmark you did a really, really good show, I even made the claim on Twitter that I think it was the best Eurovision production ever! The postcards, the greenroom surprises, and the genius idea of bringing food and Eurovision together, what a truly brilliant idea...wink wink!

I'd also like to take this opportunity to apologise to the rest of the world for the dreadful display Australia put on in Semi Final 2. The "comical" monstrosity of stereotypical Australian life coming to Europe was a train wreck and not a way of life known to any Aussie I've discussed the act with.

And to think we didn't already have enough to be ashamed about with our refugee policy.

Jessica Mauboy was not at her best on the night but clearly she is an amazing singer who I feel may have been put under immense pressure to do well rather than just told to go out there and sing your heart out girl! (that's how I would have managed her, but I'm not always right, just usually)

Any back to Denmark, just had to get all that off my chest.

Being the host nation I spared no expense and paid for a gravlax masterclass, where the chef was very informative and amusing even though the other participants asked some really stupid questions.

The group was like a casting call for Kath and Kim's Trude and Prue who almost had a heart attack when they realised they didn't have a salmon knife, "oh, the horror", but thankfully Peters of Kensington could relieve their shame for about $300. Oh, greash!

Needless to say I'll scope out my classes better in the future and try to avoid the faux foodies and look for more with people that cook, and with more comfy chairs. Beautiful design but uncomfortable.

Lonnie Devantier presented the high energy Hallo hallo in 1990 placing 8th and I think if I start a regime of Danish jazz cardio their well designed chairs with be comfy in no time!

I made two variety of gravlax beetroot and fennel. It was also at this class that I first heard about Nordic nut bread which is a brilliant accompaniment to the gravlax.



Gravlax (this is a 3 day process)

Ingredients

• Salmon (with pin bones removed)
• Sugar
• Salt
• Fennel seeds
• 1 large beetroot

Method

• This can be done with a whole salmon but I opted for 2 large pieces so I could do different flavours
• For every 300g of salmon your need 100g salt and 100g sugar (or thereabouts)
• Mix the sugar and salt together and cover the salmon
• If using fennel seeds, bash them in a mortar and pestle before adding to the sugar and salt mix
• Cover with plastic wrap and leave in the fridge for 24 hours
• Next day turn the fish over and rearrange the salt and sugar mix to cover salmon
• Cover with plastic wrap and leave in fridge for 24 hours
• Day 3 remove the salt and sugar and pat the salmon dry
• If using beetroot, cover salmon flesh side up with grated beetroot and let sit for about 8 hours
• Remove beetroot and pat fish dry
• Slice thinly with a knife (I don't have a salmon knife and no one has died so whatever thin knife you have will be fine)
• The gravlax can be served on Nordic nut bread with shaved fennel and a brown sauce I couldn't catch the Danish name of that is equal parts Dijon mustard and brown sugar, with a splash of olive oil, white wine vinegar and finely diced red onions mixed together.

Ensure you cover the fish, a tray of salt and sugar would make a boring photo.

There is no need to weight it down.

Denmark was represented this year by Basim and Cliché Love Song

Chow Down to Eurovision 2013 - Denmark

Denmark has a special connection with Australia through Our/Their Princess Mary so I wanted a dish that had a touch of both countries. Apples are the theme ingredient as Princess Mary is from Tasmania where they produce wonderful fruit. I thought that this was a little bit more classy than using beer because they met in a pub, yep I'm all class. Speaking of class I did have a trainer whose dogs had met Princess Mary, I'm not sure where that puts me on the Kevin Bacon degrees of separation scale but I think we are practically BFFs.

Technically Denmark did not break the 6 person limit on stage rule in 1988 as one of the people was inside the singer, well at least for another 3 weeks anyway.

Apple Oven Pancake
Ingredients

• 2 apples
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 40g butter unsalted
• Squeeze of lemon juice
• 4 eggs
• 1 cup milk
• 150g plain flour
• 1 tablespoon sugar
• Pinch salt
• 60g butter
• Icing sugar to dust

Method

• Preheat oven 240°C
• Cut 1 apple in half and grate the remaining 1 half and the whole apple.
• Thinly slice the other half of the apple into wedges (for optional decoration) and squeeze with lemon juice to stop them browning.
• In a saucepan put the grated apple, sugar, cinnamon, butter and squeeze of lemon.
• Simmer on low for about 5 mins till the apples are softened. Take off the heat to cool slightly.
• Put butter into the glass dish and put into the oven until butter is melted
• Brush the dish with butter
• Pour the batter into the dish of melted butter
• Arrange the apples on top
• Return the dish to oven and bake for 15-20 minutes
• To serve dust with icing sugar and drizzle with honey if you'd like that extra sweetness.

A variation is to not add the grated apple mix into the batter but add it to the top of the cooked pancake. This will let the pancake rise higher like a Yorkshire pudding.

I hope there wont be "Only Teardrops" for Emmelie de Forest this year in Sweden.
Held og lykke!