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.
Gravlax (this is a 3 day process)
Ingredients
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.
