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Cooking Recipes and Gastronomical Information Gastronomy: Denmark
Denmark? A gastronomical paradise? We all know they’ve lots to offer in terms of history, coastline and landscape, but Danish cuisine might not feature very high on your food and drink radar... All that could change after your stay in this lush country, which is busily turning more and more of its hearty soil over to the production of organic produce. The countryside is peppered with local inns and simple restaurants which offer up a wealth of fresh produce on your plate; expect to enjoy freshly caught fish or local free-range meat with home grown vegetables. Meanwhile the sparkling lights of the big city offer you a cutting-edge cuisine experience; be one of the first to enjoy New Scandinavian Cuisine, and discover the new tastes emerging from the home of the famous Danish open sandwich, the smørrebrød.
Try out these fabulous Danish side dishes at home:
Sprout salad with almonds and apples
Brussels sprout leaves
1 apple (Danish if possible!)
25g peeled almonds
Rapeweed oil
Apple vinegar
Salt and pepper
Rinse and slice the Brussels sprout leaves into chunky strips. Core and dice the apple then mix it in with the sprout leaves. Toast the almonds on a low heat in a dry frying pan until they are golden brown. Sprinkle the toasting almonds with a few drops of water and some coarsely ground salt, allowing the salt to stick to the almonds. Remove the almonds from the heat and leave them to cool. Chop the nuts and mix them into the salad. Serve the salad with a dash of oil, vinegar and basic seasoning.
Fried rosemary and garlic potatoes
8 potatoes (of a similar size)
4 garlic cloves (peeled)
2 sprigs of rosemary
Spoon of duck fat
Salt and pepper
Preheat the oven to 180 degrees. Wash the potatoes and then bake them until tender (approx 45 minutes). Take the potatoes out of the oven and slice them in half, lengthwise. At each end of the potato halves, make a small incision into the skin. Pinch the skin at each end: the potato halves should slip out of their skins easily. Fry the potatoes in duck fat, garlic and rosemary until golden brown. Season with salt and pepper and serve. Serves 4.
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