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Cooking, Recipe and Food Blog

Danish Meatballs

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Danish meatballs are yummy bites made of beef, pork and veal. The different kinds of meat give the meatballs more consistency and enhance the taste. Feel free to use just one kind if desired.  Ground chicken is also a great substitute if you prefer white meat.

 

Serves 6

Ingredients:

1/2 pound ground beef

1/4 pound ground pork

1/4 pound ground veal

1 teaspoon salt

1/4 teaspoon ground black pepper

1 egg

1 medium sized onion, finely chopped

1/4 cup heavy cream

1/2 cup dry bread crumbs

1/2 cup butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup sour cream

2 tablespoons chopped fresh dill

 

Preheat oven at 375F and slightly grease a baking dish with oil. After, put the breadcrumbs on a plate. Set aside.

Place the beef, pork, veal, salt, pepper, eggs, onions and heavy cream in a large bowl. Mix until well combined. Shape the mixture into one inch balls and then roll them in bread crumbs until they are coated. Place them on the greased baking dish.

Melt 3/4 of the butter in a large saucepan over low heat. Gradually add the flour while stirring until there are no more lumps. Slowly pour in the chicken broth. Set the heat to medium. Stir until the mixture becomes thick. Remove from heat. Add the sour cream and fresh dill.

In a small pan, melt the remaining butter over low heat. Pour it over the meatballs and then bake it in the oven for thirty minutes or until they are golden brown. Turn at least once.

Transfer the meatballs to a serving platter. Pour the sauce over them and serve immediately.

 

Image from:  TheGirlsNY


Grapes and Dill Salad

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Grapes and dill salad is a versatile salad dish that you can serve for fancy dinners. It also makes a great to go lunch. For this recipe we used baked chicken, but you may also use roasted chicken for a stronger flavor.

 

Serves 6

Ingredients:

1lb. boneless chicken breast

1 cup water

Celery leaves

300g seedless green grapes, rinsed and halved

1/2 cup roasted pecans, roughly chopped

1/2 cup diced celery

1/2 cup chopped fresh dill leaves

1/2 cup sour cream

3/4 cup mayonnaise

Salt and freshly ground pepper to taste

 

Preheat the oven at 350F and lightly grease a shallow baking dish with oil.

Next, rinse the chicken under running water. Drain and pat dry using paper towels. Place them on the greased baking dish. Pour in the water and put half of the celery leaves. Cover the dish with aluminum foil.  Bake the chicken for30- 40 minutes or until it is tender. Let it cool completely. Toss once in a while, so that the chicken absorbs the oil. Strain and set aside the drippings.

Once the chicken is already cool, cut them into cubes and place them in a large mixing bowl or salad bowl. Add the grapes, pecans, celery and dill. Mix well.

In a small bowl, combine the sour cream, mayonnaise and reserved chicken drippings. Mix well and then add it to the bowl with the chicken and grapes mixture. Toss until well combined. Season it with salt and pepper.

Cover the bowl of salad and refrigerate for at least four hours before serving. Serve chilled.

 

Photo Courtesy Of: acme

Whole Baked Salmon

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A lovely Easter dish, this Salmon is a very easy to make dinner. It’s traditional to eat Fish on Good Friday as opposed to Meat, but it works just as well as a Sunday Dinner dish. Any leftovers that are usable can be stirred into scrambled eggs, or for making Fishcakes.

Baked Salmon

Serve it with a leafy Salad and New Potatoes, and some special Green Herby Mayonnaise.

To Serve 10
1tbsp Sunflower Oil
2kg Whole Salmon, gutted (from a Fish Counter)
25g Unsalted Butter, softened
3 Lemons, sliced
1 Shallot, thinly sliced
Few Sprigs Fresh Dill
2 sprigs Lemon Thyme
5tbsp White Wine
Lemon Slices and Chopped Dill, to garnish.
85g Watercress
25g Dill, stalks discarded
35g Curly Leaf Parsley, stalks discarded
150ml Mayonnaise
150g Crème Fraiche
2tbsp Lemon Juice

1. Heat the Oven to 160C, then cut a sheet of extra strong foil large enough to completely cover the Salmon in a loose envelope. Lay the Foil on a baking tray, brush with Oil. Wipe the inside and outside of the Fish, and trim the Head and Fins.
2. Spread the Butter inside the Cavity, then place the Lemon Slices, Shallot, Dill, Thyme and season well.
3. Lay the Salmon on the foil, fold up the edges to make a tray, then pour the Wine on top. Fold up the edges to create a parcel, sealing it well, but making sure there’s enough space for air to circulate.
4. Cook in the Oven for forty five to fifty five minutes, depending on the size of the fish.
5. Once cooked, remove from the Oven, but leave in the foil to cool in the parcel. Once cooled, undo the Foil, and carefully remove the Slices of Lemon, Herbs and Dill, and carefully peel of the skin.
6. Carefully place on a Serving plate, arrange some Lemon Slices around it, and sprinkle with Dill.
7. To make the Mayonnaise, add the Watercress, Dill and Parsley to a pan of Boiling Water, then bring to the boil and cook for thirty seconds. Drain, and rinse with cold water, then pat dry with Kitchen Paper. Put in a Blender or processor with Mayonnaise, Crème Fraiche and Lemon Juice, then mix well. Spoon into a serving bowl, and place on the table.

Photo Courtesy of: Laurel Fan

Oatmeal Crusted Herrings

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This dish works best with Herrings that haven’t been smoked or flavoured, as this may contrast the tastes that you get from the dish.

Herring Fish

As well as this, it’ll also be worthwhile having a mixture of sides – I’ve found that a range of seasonal vegetables- such as these spicy ones- always works well with a range of Seafood dishes.

To Serve 4
4 Herrings weighing around 225g, gutted and filleted, heads removed
1tbsp Olive Oil
4tbsp Pinhead Oatmeal
1tsp Dill Seed
Rind and Juice of 1 Lemon
Salt
Pepper
½ Cucumber
1 Little Gem Lettuce
50g Butter
2tbsp Fresh Dill leaves, finely chopped

1. Rinse the Herrings off, and pat them dry on a piece of Absorbent Kitchen Paper, then smear the fleshy side of each Fish Fillet with a little bit of Olive Oil. Place on a Grill tray lined with Foil, fleshy side up.
2. In a medium sized bowl, mix the Oatmeal, Dill Seed, Lemon Rind, Salt, Pepper, and mix well. Sprinkle the mixture over the Herring Fillets, and pat down lightly to give a good coating.
3. Peel the Cucumber, halve it lengthways, then peel out the soft juicy centre using a teaspoon. Cut into slices about half an inch thick, and cut the Little Gem Lettuce into similar sized pieces.
4. Grill the Herrings for about five minutes, until the topping is browned off.
5. Whilst the Herrings are cooking, melt the Butter in a pan along with the Lemon Juice. To the pan, add the Cucumber and Lettuce to the pan, and stir until the Leaves begin to wilt, then add the chopped Dill Leaves then season to taste with Salt and Pepper.
6. Serve fresh from the heat, on a warmed plate.

Photo Courtesy of: La.Catholique

Walnut, Egg and Cheese Pate

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Great as a Pate or as the stuffing for a Mushroom, Celery or Tomato, and flavoured with Dill and Parsley, this mixture is a bit unusual, but it’s one that’ll leave you wanting more and more.
Peanuts and Walnuts
Serve it fresh out of the fridge to make sure it has fully set.

To Serve 2
1 Celery Stick
2 Spring Onions, trimmed
30g Walnuts, shelled
1tbsp Chopped Fresh Parsley
1tsp Chopped Fresh Dill
1 Garlic Clove, peeled and crushed
Worcestershire Sauce
125g Cottage Cheese
60g Blue Cheese
1 Hard Boiled Egg
30g Butter
Salt and Pepper

1. Chop the Celery finely, slice the Spring Onions very finely and chop the Walnuts evenly, but not too finely, and place them all in a bowl.
2. To the bowl, add the Chopped Herbs, Garlic and add a generous amount of Worcestershire Sauce and mix well before stirring the Cottage Cheese in evenly throughout the mixture.
3. Grate the Blue Cheese (either Stilton or Danish Blue) and Boiled Egg into the Pate Mixture, and then season to taste with the Salt and Pepper.
4. Melt the Butter, before pouring over the top and stirring through the bowl evenly. Spoon into a serving dish or into two individual dishes, but do not press down firmly. Chill in the refrigerator until set.
5. Serve straight from the refrigerator, garnished with some fresh herbs.

If you’re serving as a stuffing for the Tomatoes, try to find some extra large Tomatoes, slice the tops off of them and remove as much of the flesh as possible, and spoon the mixture in, making sure you do not break the skin.

Photo Courtesy of: viZZZual.com

Herb Dip

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A great accompaniment for many fish dishes – try with some Jumbo King Prawns to dip for an extremely succulent taste, and mix of textures.

To Serve 4

100ml Crème Fraiche
Dill
Juice and Zest of 1 Lemon
2cm Cucumber

1. Finely chop the Dill, so that there are pieces which are no longer than three or four millimetres.

2. Finely chop the Cucmber into similar sized pieces. You may actually find it easier to use a Grater for this, but be careful with fingers and thumbs.

3. Slowly add the Lemon Zest, Dill and Cucumber to the Crème Fraiche, stirring all the time to make sure it’s mixed thoroughly.

4. Add the Lemon Juice and mix well again before serving.

Photo Courtesy of Norwich Nuts