Monday, October 11, 2010

A Scandinavian spread



Swedish meatballs and danish christmas caramel potatoes (Brunede Kartofler)

I saw these potatoes on a foodnetwork challenge type of show and had to try it! The idea of caramel potatoes just sounded so wonderful as a side dish or even DESSERT! Spice it up with some cinnamon and star anise if you like but one thing is for sure when making the caramel dedicate all your attention to it because it can burn on you at any time if you just as much look in another direction.

Moist meatballs start with white bread, crusts removed and white middles pulsed in the processor to create fluffy fresh breadcrumbs, mix with:

Heavy cream, stock (just enough to make a moisten them), salt, black pepper, hungarian paprika, pinch of allspice and nutmeg, a dollop of dijon mustard, some garlic, parsley or dill if you like.

Mix together with the ground beef and let it marinade. When ready to sautee, roll into balls and pan fry to get a nice crust on exterior.

I've had to strain off the fat from the pan while the meatballs were browning once so save this and add it back to the pan after the meatballs have been removed and add a sprinkling of flour, mix the roux until bubbly and add more stock. Season to taste and when it's a nice thick gravy I poured in a bit of heavy cream and it was beautiful!

Enjoy!!

1 comment:

Cecil Hayden said...

In Denmark we eat candied potatoes especially on Christmas Eve - it's a national favourite 8D