Christmas Frikadeller

This is just a quick recipe for Frikadeller which are Danish pork meatballs. I've given them a slight Christmas twist by adding a tiny bit of cloves. I've seen people calling out for the best frikadelle recipe but as these little buggers are so heavily steeped in tradition and "how-my-mum-used-to-make-them", I'm not even gonna try claiming that. These are just simply good frikadelles, but with the best sauce in the world (oh no, I see trouble brewing)...

Ingredients:

500g Pork mince

1/2 Onion, very finely chopped or shredded

1.5 dl Cream (Or milk if you're on a diet)

1 egg

3-4 tbsp of breadcrumbs

Pinch of powdered cloves

Pinch of cayenne

Salt and pepper (Go on, don't be shy)

Butter for frying

Sauce:

1 cup of beef stock

Something sweet and fruity like a jam. I used a raspberry balsamic vinaigrette I had. About a teaspoon

1 dl of cream

 Mix all the ingredients together in a bowl. Stir it well (use your hands if you like) until it starts sticking together like one big ball. Add a little more breadcrumbs if it's too loose. You'll have to be able to form small balls. On the other hand, don't add too much breadcrumbs as they might get dry.

 The easiest way to shape the balls is to use wet hands. If you don't like getting your hands dirty, you can use two spoons. Melt the butter over medium heat and wait for it to finish bubbling. Fry the meatballs on both sides until done. How long is that? Well, depends on how big you're making the balls and hot hot your frying pan is. I Start turning them over when I can see the mince turning greyish a bit over half way up.  

 Remove the meat balls and set aside somewhere warm. Add the beef stock to the pan to deglaze it. This basically means using all the meat bits and flavours from the frying to make this wonderful sauce. Let it reduce and thicken. Add the jam or whatever fruity stuff you're using.

Add the cream and turn off heat. The residual heat will be enough to cook the sauce through.

Serve and enjoy your holidays.

No-Name Chocolate Spread

Now, if I were a food manufacturer I could probably get in to all sorts of problems calling this a chocolate spread as it doesn't actually contain any chocolate. But it would probably be less trouble than if I called it Nutella which would clearly infringe the brand name. So I'll stick to chocolate spread and let you decide what to call it. However, I'll dare say that it's way more delicious than the one you buy in the store, and as taste is something individual they can't sue me for that. I'll let you be the judge. Is it healthier? Hey, if you're so concerned about health, don't go putting on chocolate spreads on your bread. Eat an apple. But if you want to indulge and leave the diet for January, try this out. 

Ingredients:

Equal amounts of toasted hazelnuts and butter. I used about 150g of each

2 dl of icing sugar

4 tbsp of cocoa powder (the dark intense stuff, not the sweetened)

Pinch of fine salt (if you use unsalted butter)

 Start by chopping and grinding the roasted and peeled hazelnut until you get a fine flour. It should be almost like a paste as it starts to release the oils in the nuts.

 Add the rest of the ingredients and mix until you've got a homogeneous paste. I used a food processor which really makes this so much easier to make. But you can do it by hand and feel proud of your effort afterwards. 

And that's it. Couldn't be simpler. Now you just need some toasted bread and to dig in.

White Truffle Butternut Squash Veloute w. Pecorino Crisp

Behind this extremely posh sounding name is a rather simple recipe which gives the butternut squash, the chubby ginger kid of the autumn season, an MTV style make-over and turn it into an unctuous and velvety superstar of a dish. I've just returned from a small vacation in Rome where I picked up a bottle of white truffle oil which seems to give this dish that extra layer I was looking for. If fancy sounding recipes make you cringe and bring out your worst kitchen phobias, this might be a first step in overcoming those fears as it's as good as fool-proof. And this way you can wow your next dinner guests with something fanciful, making them believe you've turned into some kind of super chef overnight. Truffle oil is becoming easier to find nowadays, mainly because it's mostly chemically produced and has never actually seen any truffles. Some chefs frown upon it, but for the rest of us who can't afford to buy a real white truffle, we'll have to do with this.

Ingredients:

Veloute:

1 onion

1 kg butternut squash, peeled and cubed in about 2x2 cm

1 small twig of rosemary

about 0.5-0.75 l of water

2 slices of sandwich cheese

50ml cream

about 1 small tsp of white truffle oil

Salt

Pecorino Crisps:

50g of grated Italian pecorino cheese, or parmesan

Pinch of dried oregano and thyme

Start by frying the onion at medium heat in a large pot for about 8 minutes.

Add the cubed butternut squash, the rosemary and enough water to nearly cover. The more water you add, the runnier the veloute will be. You can always add more if it gets too thick. Boil until the butternut squash is tender and falling apart. I used a pressure cooker to speed up the process.

Meanwhile, grate the pecorino cheese in small mountains on baking paper, sprinkle a bit of dried herbs on top and grill them until they become golden brown around the edges. Set aside to cool off completely and you should have small, crunchy cheese crisps.

When the butternut squash is cooked, remove the rosemary and blend the lot until smooth.

Now for the wada-woom. Add the cheese, cream and white truffle oil and stir until the cheese is completely melted. Taste for salt and add a bit more truffle oil to taste. But be careful, it's quite pungent and you only want a hint of it.

Serve with a good rustic bread, the pecorino crisp and a bit of cut chives for decoration.