We have a few traditions
with several of our friends – majority of them revolving around dinner parties and
seasonal events. Always known to tread the path of completely over doing it on
some nights (food and wine included) the last time we tried to stick to 3
courses only. We succeeded - although my friend’s Danish dish of Burning Love
made up for a couple of courses I think! We started with delicious Tasmanian Spring
Bay mussels, just with garlic, onion and creamy sauce and crunchy bread from
Hardware Society in the city.
Then came the Burning Love. This is one of
Denmark’s national dishes and consists of crispy fried pork belly, of which the
fat that renders off the belly is then poured into the mash potato, along with
milk to make it creamy. The crispy pork is served on top of the mash and we had ours served along with
pickled heirloom beetroot, roasted shallots and balsamic roasted baby beets.
Dessert was little meringues, dipped in dark coverture chocolate with
raspberries.
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