As a Dane, I feel like I should say that we do usually have our caramelized potatoes at Christmas as a side dish, along with braised red cabbage. So Ben wasn't far off when he said that it needed something like fermented cabbage on the side to cut through the sweetness! 😅
Another Dane here: Love that you did our country and great effort! Frikadeller are usually fried in butter or margarine and are NOT served in a sauce, like you would with Swedish meatballs. Many sides can accompany frikadeller, a popular option is boiled potatoes and "stuvet hvidkål" (cabbage stewed in bechamel).
Just pork lard, no us. It sounds like they will taste almost junk food fried, and fill mouth too much. Have not compared it, but with margarine they can taste heavenly.
@@fitmor_til_4 Yeah the cabbage is boiled separately first, but then it’s assembled and cooked in a béchamel, sometimes cut with the cabbage boil water. But you can also make it in a sauce based on cream.
As a Dane I'm a bit confused by the picture you compared the frikadeller with because in my opinion those are Swedish meatballs. Frikadeller are usually oblong and flatter and the sauce is browner and often served on the side. Good job on the candied potatoes and æbleskiver though. I absolutely love this series ❤
You are so right, that has never been frikadeller. I dont agree on the browned potatoes as they are not nearly brow enough for my taste, and I never use butter in the suggar.
As a Dane i wouldnt reeeeaally say that you made frikadeller, seems very swedish. They are normally with a brown gravy on the side and not cooked in a creamy white sauce. Not so much balls, just cooked crispy on two sides, so a little more flat. The æbleskiver looked good, but too many add ons. But its a very good effort 😁 Thanks for giving it a good go!
@@christianlindharth5719Absolutely! Should’ve been roasted crispy. Boiled frikadeller are meatballs to us Danes. 😅 Brunede kartofler were more or less spot on, just lose the pepper and use small potatoes. 🎉
@@flemmingjensen3202You said it all! Those are not frikadeller! You need the crust on them! Completely right! Also the potatoes have to be cold before you caramelize them. I'm not sure they were, here?
As a Dane, I was pretty excited to see what you'd be doing with this episode! Have to be honest though: that's just not frikadeller. It's a type of meat ball, sure, but the reference you showed is waaaaay off from how Danes define frikadeller. Frikadeller are usually never cooked in sauce but in plenty of butter so they get nice and crispy on the outside. Gravy on the side. Sage is definitely not traditional either, but I'm sure it's tasty, just not exactly Danish ;) I actually find traditional frikadeller rather boring, but I couldn't help but be disappointed in the research for this episode 😅
I think the point is they don't know the recipe. They only have their existing knowledge of the specific country's food and guess the rest, i.e : no research beforehand.
@@vermeiljardin8964 Yeah, but the picture at 11:47 that they used as reference for the challenge isn't frikadeller either. I'm guessing that's where they got the ingredients from as well.
11 месяцев назад+114
Usually you'd want to go with as small potatoes as possible, makes it easier to caramellise them, and you get more caramel per potato 🤤
Frikadeller usually don't go with the browned or caramelized potatoes, but I'll give a pass, since they are both iconic :P But one is a traditional mid-week meal (Frikadeller), and the two others are for christmas, only (Æbleskiver and Brunede kartofler) :D Frikadaller are usually much larger than Swedish Meatballs. Swedish meatballs are small and round. While frikadeller are larger, oval, and flat. Usually the flour goes into the mince (That's what the egg is for - You have to cook the minced pork all the way through anyways). You can both use pork, or a pork/veal mixture, traditionally :) Any sauce is made seperately, too. But all in all, great job! :D
Interesting, seems like Danish meatballs are closer to our German Frikadellen than to Swedish Köttbullar. The German ones are about palm-sized and 2-3cm thick with onions, egg, milk, and breadcrumbs or stale white bread chunks stirred into the meat (pork or pork and beef). You can either eat them without sauce or with a brown pan sauce but you never cook them in the sauce.
@@ninamarie177 Which came first the German or the Danish meatball, some recipes call for breadcrumbs instead of flour, I think flour being used is because our parent/-grand had that as kitchen staple. @Raz I lol'ed when they floured the meat before cooking, okay you can do that I guess, but not really :D
Gotta say as a swede who cooks a lot, I never finish my meatballs in the sauce. its certainly not uncommon for recepies to instruct you to cook them in the sacue, but in many cases thats just a way to reheat them (if they got cold during the time you make the sauce) or in some cases you just add the meatballs back in the pan for serving (less cleaning after). But honestly the finish in the sauce thing is something I associate more with large scale kitchens serving mediocre meatballs (see: IKEA), where they wanna ensure the meat is properly cooked (without being to dry) rather than really good swedish meatballs.
As a Danish Chef, when you make our frikadeller, you dont use sage, garlic and nutmeg. For 500 grams of fatty mince (traditionally pork & veal but most uses plain pork) you use 100 grams oats, 1-2 chopped onions, 2 eggs, 100 grams of flour, good amount of salt, bit heavy on the pepper and either at least 200 grams whole milk or cream. Beat the mince with salt, add in onion, eggs, oats, flour and pepper and beat it again. Slowly add in the milk/cream while mixing. When the mixture is combined and very soft, let it rest for at least 20 min, so the flour and oats will suck up all that milky goodness. Now you can fry them in butter and neutral oil until they get a nice browning and are cooked completely through. You can always substitue oats with breadcrumbs and substitute some of the milk with sparkling water. The sparkling water makes them a bit more "fluffy". For the sauce, make it darker. We danes loves brown food and not pale foods. A typical brown sauce is just like a thin bechamel made in the pan, with some brown coloring (kulør). And as always good amount of salt and pepper. And we dont cook the frikadeller in the sauce. We are not barbarians :P The brown potatoes. You did almost right. Use asparagus potatoes. Boil them, peel of the skin and cool. Make a caramel with sugar. Add a healthy amount of butter. Add the potatoes and let them enjoy them self for at least 20 min at low heat, while you stirr a few times. And remember to add a pinch of salt to the caramel to enhance the flavour. The potatoes can easily be in the pan for more than 1 hour. It can't be rushed. We often eat braised and pickled red cabbage and some pickled veggi (pumpkin, cucumber ect) to cut through the fatty and sometimes sweet foods.
Tak for det - så er jeg fri for at skrive det... troede det var løgn, da de hældte hvidløg mv. i. Bedre blev det ikke da de hældte mælk over "frikadellerne" ;-)
This is probably my favourite current series on the channel. Interesting to see both brand new foods, and new takes on food you're already familiar with - especially when we get to compare the final, semi-improvised result to the real deal. I'm not Danish, but I AM a fellow Scandinavian, and I'd never heard of that potato dish before. Well cooked!
Waldorf salad isn't Danish so they should jknow this. I've also never heard of anyone using whipped cream for a Waldorf. Lastly - ripsgele, Waldorf and asier at Christmas?! You heathen! You get sovs, red cabbage and maybe crisps!
It's always nice to see Ebbers using all his knowledge all of his and technical skills in the kitchen, while still remaining enthusiastic after all these years. Great format Guys!
It’s remarkable that Ebbers has given 110% consistently for over 13 years now taking a massive risk by not taking a professional kitchen job and opting to record videos with his friends which has seen them grow into a worldwide content creator and branch out into a marketable brand, giving them a desirable job collaborating with his best friends and making an income while doing it!
Has sortedfood ever considered doing a session in how to cook the types of foods people in the UK find in food banks? We keep hearing that more and more need to use these, and it'd be great to have Ben find ways to make cheap, nutritious tasty dishes with such ingredients.
Great project for no waste planning, as well. When I cook a pound of dried black beans, they're a main/side, hummus, and vegan brownies! A big pot of brown rice becomes stirfry, albondigas, and a frittata or rice pudding. ;-) I also freeze the extras in a single layer on a baking sheet, THEN package them for storage; because individually frozen, you can take out just what you need and, since it's already cooked, it heats thru in seconds when added to soup or stews.
@Etienne I'm a thrifty AND adventurous cook, so I like knowing which 'gourmet' ingredients are worth my money. And knowing the basics let's me budget where it doesn't make a difference in results so I can splurge on things that really elevate the everyday 😉
As a Dane I feel honored that you cooked some of our food on your show. It's always fun to see your small Country pop up on your favorite cooking channel.
Dane here 😊 I've never heard of caramelized potatoes with frikadeller. As someone mentioned earlier, they're a classic side for the Christmas meal, which in my mind, is roast duck, alongside pickled red cabbage and other pickles. Not to forget the country dividing salty crisps :) They also go great with creamed spinach and ham :) Great job guys, looked good 👍
As a Dutch person, a lot of these things sound and look familiar, though most of it is just a little different. Interesting how that works, Denmark and The Netherlands being so close together, and some of these things sound and look familiar yet they're still different.
My hubbys family is Dutch on both sides(my father in law said he was a double Dutch Hollander lol. I miss him) But the small Midwest town i grew up near has a huge Danish background and I was familiar with most of what they cooked here. Hubs family has a few recipes I find very similar to each other. It was cute watching these guys make Aebleskivers I have 2 traditional cast iron pans and I just bought a multifunctional electric machine(it has a crepe/takoyaki/ pancake molded pans to switch out) to make more at once. The machine has deeper and slightly bigger holes than my older pans tho. But it just means more yummy goodness. Ive made takoyaki and aebleskiver in it along with egg omelet bites and corndog bites. The corndogs i had to adjust my recipe as its too crumbly to form balls but added a bit of white flour to it and it worked out well
the thing is even when you visit Denmark. if you would tape off the licence plates and street names. You would be having a really hard time to be sure that you are not just drop somewhere back home in the Netherlands.
Denmark has a lot of Dutch culinary influences, because a lot of Dutchmen used to be employed in our Navy and live in Copenhagen, back in the times of wooden tall ships being the naval power.
I usually only have caramelized potatoes on christmas, and always with braised red cabbage. Æbleskiver is usually a december thing, eaten at any gathering related to Christmas. Swap the frikadeller for Roast Pork, and it's basically what most of us eat on Christmas Eve (24th). Love your videos 🥰
So happy to see danish food on the channel. Ben is absolutely right about the fermented cabbage missing. Usually, it would be frikadeller, brunede kartofler, a brown sauce and braised red cabbage as a Keal in the winther, with æbleskiver served with raspberry jam and powdered sugar as a afternoon treat at Christmas time
Lots of things you guys go about the wrong way in this one 😅 First - and by far most importantly - when making "frikadeller" (Danish meatballs), you need to start off working salt into the pork mince (beat it thoroughly for a while - your arm will get tired - or you can use a mixer 😉), until it changes colour and becomes slightly stringy. You do this to help retain moisture, both in the raw mix and when frying... and if you don't do it, you end up with a much drier and less flavoursome end result. Only after working the salt in, do you add the other ingredients. It's a good idea to blend the onion finely (almost like a puree) instead of chopping it, to not get semi-cooked bits of onion in the finished product, and a more even distribution of flavour. Because of working the salt into the mince earlier, you don't need to use as much flour as a binding agent (and you don't need to coat them in flour before frying)... some even forego using flour altogether, and just use egg only as a binding agent. You can consider replacing the milk with sparkling water, the CO2 gives you a lighter more spongy end result (good tip for the lactose intolerant), or you can use chicken or pork stock to bulk up on flavour. You want the mince mixture slightly loose, if you can roll it in your hands like you do in the video, it is much too tight... think the consistency of cooled down slightly stiffened porridge. Now let the mixture rest at least half an hour in the fridge before frying, to let it firm up a bit and let the flavours blend. We tend to fry them in an oblong shape, rather than round (like the Swedes), a typical Danish "frikadelle", will roughly have the shape and size of a large chicken egg (most shape them using a tablespoon and the palm of their hand, both slightly wetted with water so it doesn't stick as much). Also we don't soak "frikadeller" in a sauce, that's a Swedish thing for their "köttbullar". We roast them at medium/high heat in a mixture of oil and frothy butter, to get a dark brown caramelization and a slight crust, while maintaining the soft and juicy inside, and serve sauce/gravy on the side. Last, but not least... nobody in Denmark serves the caramalised potatos with "frikadeller"... they are for more salty dishes, like roast pork shoulder with crackling... "frikadeller" are usually served with boiled peeled potatoes, pork gravy and something acidic, like either a cold pickled cucumber salad or red cabbage braised in red wine.
@@Beannin Yeah, traditionally no … I don’t think I even know what sage tastes like, do Danes ever use that in anything? Salvie in Danish. I have no clue what to do with that.
A good shout, but there'll also be plenty of regional cuisine that is alien to them I'm sure, even if the ingridients are fairly familiar (much like this episode)
This series is amazing and no matter the country, the people from it are gonna have grievances with the dishes. You did a formidable job and even though I've never seen that version of frikadeller, it looked downright amazing! you did such an awesome job with the brunede kartofler and the æbleskiver! :D I really hope that you keep this series going after you run out of letters! So many new countries to replace the ones already visited! :D
@@SortedFood you guys are doing amazing and it's always fun to see what you get up to next! 😂 I'm stoked every time I show my friends some of your content, they end up being as avid watchers of your channel as myself
We all do it in different ways, so overall pretty good, would have been amazed if they nailed it, but it was close enough, bigger Frikadeller with more colour on them and it would have been very close to nailed. Smaller potatoes, brunkartofler really should be one or two mouthfuls at most :)
Æbleskiver was a highlight of my visit to Denmark. I bought a pan when I got back home and have been making them for all of my friends. They are a perfect little snack/dessert.
I have also been waiting for it, and I already look forward for the next countries. I think thats a great idea and its fun to get to know a favorite recipe from countries all around the world. Thanks a lot everybody at Sorted (also the people behind the cameras) for your great work !
So, time to suggest an English dish that no one's ever heard of before? My late Nan always made "Nutty Slack" for us at Christmas, took the recipe with her to the next life, I've googled it a hundred times and had nothing similar back. From memory it was a biscuity base that filled a tray and formed an outer boundary, on top was a layer of strawberry Jam, on top of that was marzipan and topped off with a final layer of length cut almonds and glace cherries, cooked until the top was golden brown. I have no idea if it was an old recipe that she renamed or if she came up with it herself, but it was a hallmark of Christmas in our home.
I don’t have anything really awesome to contribute to this video, but I just want to let you know I really appreciate this series! It’s a lovely change-up from the fun Pass-it-On and challenge videos among the normals. It provides a better insight on a realistic rendering of cuisine from around the world - totally here for it. ❤
I was at a little Expo in Ballarat Vic, Australia and watched a lady make those little pancakes. She cooked them the way Barry did at first but flipped hers with a pointy tooth pick. I was fascinated with it. I did buy some and they were so yummy. She dusted them with icing sugar and if you wanted something a bit extra you could have whipped cream or whipped cream and jam on top. It is so nice to see foods from other countries. Thanks guys
I think this A-Z Challenge is brilliant. I am not all all sure that you don’t need to ditch the alphabet and just got with EVERY COUNTRY!!! The geography of food is not only fascinating, it’s really important for our global community to have connections. This is wonderful. The way you added a snip of singing while cooking in one country, the spices and even wondering what time of day the foods would be eaten. So good!! MORE PLEASE!!!
As a Dane, I was screaming at my screen when Ben put the butter into the sugar 😅 The sugar needs to be *completely* dissolved/slightly caramellised before adding the butter. It makes "the sugar butter situation" lump-free and a lot more smooth and glossy. As many others have commented, we usually only eat brunede kartofler at Christmas as one of many side dishes with our roast duck/pork/goose/etc, but I will definitely try them with frikadeller in the future. Thanks for the culinary visit, guys!
ok. relax. he didn't know exactly what he was making without a recipe. Just enjoy the process and that he at least knew the ingredients your country uses.
@@linebrunelle1004 I find your comment unnecessarily blunt, and I believe you misunderstand my intend. It was meant as a comedic commentary to the process and a part of the whole "as a Dane" thing which many, many others in the comment section also joined in on. My comment was also meant to explain the proper recipe, and while it was wrapped in a comedic "I was screaming"-story, I actually explained a key part of the process, i.e. that "the sugar butter situation" will be more glossy with a different process which I, as a Dane, know from years of cooking this dish. I am not here to criticise anybody.
As a dane.. you def. did not make frikadeller, at least not danish ones. Even the reference picture is wrong :( I loved how Ben used his big chef brain to switch shredded bread with oats (many do!) thinking of the Nordic grains. Then immediately going off course with garlic which isn't traditional Nordic at all xD
Pro tip to make the best æbleskiver. First, your batter could be slightly more liquid; and also whip the egg white seperately to a firm consistency and then gently add it at the end. The old grandma trick is to use an old nitting stick/pin? to turn them. When you bake them turn them (as you did correctly), first 90 degrees, then a second time in a different direction so that you leave a little finger-wide hole and the center is hollow (takes practise becaue you need just the right amount of batter and timing to turn them twice). Then as you eat them (warm of course) you fill up the center with a teaspoon full of nice jam, sometimes also dip them in sugar if you got an extra sweet tooth ... enjoy. Don't buy the premade ones, they are crap (and not hollow) .. æbleskiver needs to be homemade. Traditionally eaten in the winter time.
I already have a few suggestions for England. North East cuisine is something that you've never covered on the channel before and I'd love to see you give it a try. Ham and pease pudding in a homemade stottie. Saveloy Dip (Jamie will love this one). Pan Haggerty or Panaculty.
As a Dane, this gave me a lot more respect for our cuisine. The frikadeller the Barry and Ben made are definitely closer to swedish meatballs. My mum and her mum use spoons (table and teaspoon respectively) to shape the meatballs before frying them off in butter or margarine to get a nice thick sear on each side. We eat them hot or cold, sometimes in sandwiches. The caramelised potatoes are typically a Christmas side dish as others have pointed out. I'm not sure how everyone does it, but this Christmas we made them in the oven. You want that caramel to seep into the first few milometers of the potatoes, often rendering the whole thing quite soft. As for the æbleskiver, these i have personal experience making. I'd recommend having the batter on the thinner side, and flipping them twice, in 90 degrees intervals. They are typically served with strawberry or raspberry jam and powdered sugar, both for dipping. These are also a Christmas time food, typically served as an after lunch desert, alongside hot chocolate and/or coffee. Should be noted this is all how it's been done in my family for generations, and will likely vary from family to family.
Frikadeller 1. Use half veal and half pork 2. Diced onion 3. Flour mixed in... 4. Salt and pepper 5. Make small balls to maximize the "crust" 6. Don't make sauce directly in pan with Frikadeller... unless you have removed some you want to save some for sandwiches.
As a Dane, the only things I would have done differently were: smaller potatoes for the brunede kartofler and I would have fried the Frikadeller more so they got a more chrispy outside (they looked more like meatballs than frikadeller) and then made the sauce after in the same pan with all the leftover bits and fat
Frikadeller, commonly known as Danish meatballs, are a culinary passion of mine. Over time, I've honed my recipe to closely match my personal taste preferences. Currently, I use a mixture primarily composed of pork, chosen for its rich flavor and ideal fat content, which ensures juiciness and tenderness in the meatballs. For binding and added moisture, I incorporate 2-3 eggs, depending on their size. The use of milk further enhances the tenderness of the meatballs, making them delightfully soft. My seasoning blend includes allspice and nutmeg, both of which offer a warm, slightly sweet flavor that complements the savory pork. Salt and pepper are essential for enhancing these flavors, while one large onion (or two small ones) and a clove of garlic are minced for their aromatic qualities, adding depth and a subtle sharpness to the mix. An unconventional twist in my recipe is the addition of about four small grated carrots. These not only contribute an understated sweetness and a pleasant texture but also increase the nutritional value, making the meatballs a healthier choice. Once all ingredients are thoroughly mixed, they are shaped into meatballs and cooked to perfection. Traditionally, Danish meatballs are served with brun sauce (a Danish brown sauce) and boiled potatoes, often caramelized potatoes (brunede kartofler) for a delightful contrast in flavors. These potatoes are a winter favorite, typically paired with duck or roast pork. To add a tangy element to the dish, I enjoy accompanying it with hot pickled red cabbage, offering a perfect balance of flavors and textures in the meal.
As a dane oaths, sage and garlic is a first in frikadeller 😅 We put the egg in the frikadeller to make them more cremy and to make sure they do not get dry. But I love that you made danish food. Great effort and great show !
As a danish person, this is a bit of a weird mix of dishes haha, the potatoes are mostly a complementary sidedish eaten at christmas. The Æbleskiver is normally also eaten around chistmas with powdered sugar and jam of your choice, while they traditionally had appels in them, modern itterations does not have apple in them. I would personally have wanted you (espicially Jamie) to try Stægt Flæsk med Persillesovs (look it up it is fantastic).
We always have æbleskiver as a lunch or dinner around Christmas time. I have distinct memories of making them with Bedstemor, using a knitting needle to flip them in the cast iron pans. She passed away in 2018.
Danish home cook here. Love your shows! I'm sure there's been many suggestions for the recipes in the comments. Especially on the frikadeller, since they are the classic "how mom used to make them"-food in Denmark. But no matter what, you are making them much more complicated (almost fancy) than they are. If you go for the classic, Danish cookbook called "Frøken Jensens Kogebog" ("Miss Jensen's Cookbook") this is the recipe for 4 persons: Mix 400 g minced pork 1½ tsp. salt. Mix in 2 tbsp. wheat flour, 1 egg, 1 tbsp. grated onion, and pepper. Mix in 1½ dl milk and let the mix rest in the fridge for an hour. Take it out and work it through. If necessary add a bit mor milk. Shape the frikadeller with a wet spoon and fry them in a frying pan in "golden butter". Use "not to strong" heat, since they need to be cooked through before they brown. They should not be round, but more oval with a flat (browned) top and bottom. They should be flipped and not cooked on all sides You would normally serve them with pealed, boiled potatoes and stewed cabbage or a Danish brown sauce. Again, this is a dish that is so different from family to family, but this is the old, base recipe. They have basically nothing in common with Swedish meat balls and should not be served in a sauce. What you've made - although surely tasty - is not frikadeller. The reference picture is also wrong. This is frikadeller: blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoIyNzV0VDeiHjOFlPLV8kW2qwtosI8Q-rO1b0Uin_lRxl5NVIgpj6E55XqteDo70PJcAJ6V76HOHtSWDhYzeWOOancrl8ItD1v5FKT2BaUKfzyb0S0qyFWsYtjCYpvul3kdtjgKSr_M/s1600/DSC_0121.JPG The caramelized potatoes are usually served together with pork- or duck-roasts for Christmas or other special occasions. Not with frikadeller which is a standard midweek dish. The æbleskiver (meaning apple slices) were very good. You would normally do both the egg-separation AND raising agent. Also you would usually make them with buttermilk (which is also used in Danish pancakes btw.). Originally you would put slices of apple or applesauce in the middle, but today people would be surprised (and weirded out) if you did. You eat them by dipping them in jam (or marmalade) or icing sugar (as you did) - or sometimes just normal sugar. They are largely served at Christmas, and if you go to a Christmas market you are certain to be able to buy them. They are such a classic that most people don't make them themselves but buy them frozen in the store. And the frozen ones are quite good. Sorry for the long comment, but I know you guys like to learn stuff. Again: I love you guys' videos - and Ben: Your info is very useful!
Ebbers is the kind of person this world needs more of. He’s confident in himself & just let’s himself be who his is. He knows his shit, but also doesn’t take it to asshole levels. He is what masculinity should be.
I was surprised when they said they'd never had potatoes with caramel/sugar before. I think it's common in other parts of the world. My favourite Korean side dish is potatoes in a salty/sweet glaze (gamja jorim or gamja bokkeum). Sweet and savoury and addictive!
These “frikadeller” are so wrong it almost hurts 😅 Another key things is that us Danes would not usually make these things together. The caramelised potatoes are usually made for Christmas dinners and go with either red cabbage, picked cucumbers or the likes, so you’re spot on about it needing something more.
The 'aebleskiver' really reminds me of 'poffertjes' we have in the Netherlands! And the name 'frikadeller' reminded me of the 'frikandel', but that's WAY different than the Danish one 😂
Might not be. Danish frikadeller are very similar to German Frikadellen. What they were making was closer to Swedish meatballs. Contrary to popular belief, Danish food has more in common with North German than Swedish...
there Frikadeller is more close to our Fricando I think. the aebleskiver and poffertjes only differ in how the skillet is shaped. the Dutch version has a small flat part at the bottom and is less deep. (not a total ball more a oval shape)
@@helleunderlienkristensen2125 German and Dutch cooking in general is very similar. i even have asked people to name a typical German dish or product that is not also being made here in the Netherlands. and more to know are the minor difference a area thing or just a single family thing. Big chance it the same with Dutch and Danish cooking. The biggest difference I get between Danish and Dutch is that Danish foods are even more hardy.
@@helleunderlienkristensen2125 yesss true! although if you look up 'frikandellen nederlands' you'll find its something completely different than the german and danish ones:)))
I love this series! And got so excited when the wheel landed on Denmark! The frikadeller was quite far from what we would normally do. Different shape, seasoning and the flour actually does go into the meat 😉 But I really think you nailed the shape of æbleskiver. They are usually made with buttermilk and lots of cardamom and then we dip them into jam and powdered sugar 😍 Originally they had an apple cube in the middle. We especially eat them at Christmas fairs with Gløgg(Glühwein) or with family as a midday or evening snack
So I just had a look in Gastronom Bogen, the text book used for Danish chefs. I must say the Brunede Kartofler and Æbleskiver is almost spot on, however the Frikadeller is a bit weird if you go 100% traditional for seasoning you only add salt peber and onion.
Not if done right. Simplicity is not boring, but it makes it much harder to hide imperfections which would be lost in the distraction of the additions.
I really love this series since it introduces new foods that I've never heard of before. It's also amazing how you're able to make such wonderful dishes from so little a hint.
@@SortedFood first the meat, salt, onion, black pepper, egg then mix a little flour and if it needs to be softer you add the milk. i don't know what all the other things are for but not frikadeller.
@@SortedFood It's usually made with just minced pork, egg, flour, milk, onion, salt and pepper 🤗 And then you built the sauce in the pan after you have fried the frikadeller and removed them 😊
The traditional way to shape a frikadelle is with 2 tablespoons (big once), you pick up a good portion of fars, scrape it between the spoons to create a triangle or square form, flatten them a bit between the spoons, and plop them down in a mix of oil and butter to almost shallow fry, so they get nice and crispy.
Pretty good work guys! I find it hard not to pick at details, because these are so traditional 😆 Ben is absolutely right, usually it would be served with pickled beets for the Frikadeller or braised and pickled cabbage for the potatoes. Other than that, you got yourself a happy danish fan here 🥰
Loved the episode. Some pointers, you can make a pan sauce for your frikadella, but take them out of the pan before making the sauce. You can use oats in your mince, but we usually use flour and eggs instead. The brown potatoes were a bit to big, we don’t put peber on them and they are usually only served at Christmas. We don’t usually put things in our æbleskiver. But well done, the food looked great😊
The oats made smile a little because my grandmother used to add oats to the mince to "stretch" the meat so it would feed more people. It started during the second world war but since we should eat less meat to help the planet it makes sense to keep doing it. You should definitely remove the meatballs before making the sauce. That way the stay all crispy on the outside while still soft on the inside.
As a Dane, really cool to see such traditional dishes interpreted In my family we would usually have frikadeller with pickled cucumber or pickled beets in slices. The Æbleskiver usually come with blueberry jam and powdered sugar. Really good job!
the technique on the balls is to use a "wood knife" to dig into along side and lift and subtly rotate them, this applies a torque to the open edge which compresses it a little and helps along the sphering some. If you watch the people pro-cooking them with chopsticks they twist the stick while doing it. you can use this tech to also fill them with cheese/whatnot and give a dollup of batter over-top... AND you can also use a surface batter onto them when they're done to add flavor, color, crispy and stiffness.
Dane here. The dough for your æbleskiver was too thick. It should have been about as viscuous as pancake dough. As standard we fill the hole up with dough. Brune(de) kartofler are made with the small canned potatoes (which usually comes in jars in Denmark). Also, let the sugar fully melt before you add the butter, otherwise you risk making hard caramel instead. Once you add the potatoes some thick strands of caramel might form, but they will quickly soften again. Turn down the heat so that you are more like slow boiling the potatoes in the caramel rather than frying them. The frikadeller was far from standard. The standard dough is made with pork, veil, onion, milk, eggs, wheat flour, salt and pepper, and optionally bread crumbs and seltzer water or beer, though some prefer using oats instead of wheat flour as you did. It is preferable to make the dough slightly softer than you did. The easiest way to shape them is to using an eating spoon. Dip the spoon in melted butter/margarine in the pan and scoop up a bit more dough that you did, and shape them in the hand using the spoon. Place them on the pan over medium heat where they will flatten out a bit. Once a somewhat thick, semi-crispy crust has build up on the bottom, flip them upside down and leave them till they are finished. Take the frikadeller off the pan before making the sauce in the pan. Frikadeller are usually served with ordinary boiled potatoes, sauce and optionally pickled cucumber slices or braised red cabbage. When making the sauce, add some flour and quite a lot of the potato water and a bit of caramel colouring to the pan. Reduce the sauce till the desired thickness is achieved.
Also - being a Dane with family in England - meaning I've been there a lot - it's VERY obvious that parts of our cultures have some of the same origins. In mean - there is a hell of a lot of Scandinavian ancestors to the current UK population due to our... "aprox. 300 years of tourism in your country" - so yes - it's literally closer to home because most of us are ACTUALLY related. 😀
Seems more like a Danish christmas episode, but still amazing dishes! Normally the Æbleskiver don't have filling, but seems lovely, and never seen the sauce made around the Frikadeller, always been two separate so they get nice and crispy on the outside 😋 I always had Frikadeller with something like a pepper sauce, which might have been good in this one? But would have been fun seeing them try to handle a Medisterpølse.
@678tobi ben might have been quite ok with the coiled up 'medister pølse' - because the traditional way to cook one of the uk sausages (ie cumberland sausage) is the same - ie as a whole coil of sausage in one go :-)
Frikadeller is usually half veal and half pork/pig. Also traditional recipes include breadcrumbs instead of flower. The potatoes are usually small compact ones we call asparagus potatoes, they are a bit elongated. Those contain less water can can more easily get the sugar to stick. True æbleskiver are actually hollow inside, but most people today buy the frozen machine created ones, and those are not hollow. The day the trophy is actually coming home, would be a day to remember. Great video, love this kind of content.
would be cool if you guys took a trip to copenhagen and did one your food tours, preferably from cheap to expensive, it is after all home to 2 very successful restaurants, anyways as always enjoy the content to the fullest
I learned to make frikadeller with salt first (stir tough with salt), then pepper, grated onion, grated lemon peel, egg, and breadcrumbs. Maybe add a tiny bit of water while mixing and beating. Let it rest in the fridge for 20 minutes, then maybe add a bit of water again. I make them into flat little patties (there's no "ball" in "frikadeller") and fry in rapeseed oil. Serve with simple boiled, non-caramelized potatoes (the caramelized ones are for Christmas Eve but I won't gatekeep), and the sauce goes on the potatoes but of course you are free to try it with frikadeller.
I just love this series because I get to travel the world from my living room. Although… it would be even better if it was accompanied by the food they’re making in the video. 😉
Love how Ben just took over the kitchen, and Baz's only cooking job was peeling par boiled potatoes. He did make dessert look amazing on the plate! Good job sticking to your strengths boys!
Haven’t watched it yet, but I genuinely love this series. PS you should totally do a good tour of India or Indonesia! Huge countries with a variety of cuisine and friendly people.
My biggest complaint about some people they don't understand the often amazing differences between regions of a country. So I totally agree about food tour of India.
Oooeh... You need the very very crispy edge on the frikadeller, very dark brown and crisped, so you get the difference in texture from crispy to mushy inside. No flour in the pan. And the gravy is made on the side or in the pan after the frikadeller os taken out. You're aiming for a dark brown gravy. Usually these potatoes are served with a side of braised or pickled red cabbage, or a very savory cabbage or kale stew. Usually you can also find a tangy pickled cucumber salad or the likes on the table to offset the sweetness. Fun fact, traditionally,æbleskiver was made with a slice of apple baked into them. Hence the name "æbleskiver" - "appleslices" Love the effort ❤️
lol thats not very close to danish frikadeller, we use half veal mince half pork, and the use of oats and sage is a abomination 😅 and to cook the frikadeller in the sauce, is a norwegian and swedish tradition, not danish. the potatoes have be a lot smaller, and cook ind the caramel for longer, for the caramel to soak in to the fully boiled potato ;)
There really is no need to roll the frikadeller in your hands for a minute. You just take spoon in one hand and just shape them with the palm of the other hand as you put them im the pan. And we use very small potatoes to make brown potatoes, not big ones. When you use smaller ones, you get a much better potato/caramel ratio. 😊
@@SortedFood Very well! The brunede kartofler and æbleskiver is basically on point. Traditionally you would take out meatballs and make a gravy in the pan that you cooked the frikadeller in (Brun sovs). As a side dish Rødkål (Braised red cabbage) or pickled cucumber is common ;) All and all very well done!
Ben was spot on regarding something fermented with both the frikadeller and the brown potatoes. The frikadeller we eat all year round, but can be eaten with something like red cabbage or pickles. The brown potatoes is typically a christmas side dish to go with the rest of the fatty food items served, but then with fermented red cabbage, pickles gherkins or something like that. The æbleskiver were spot on, although, typically now people but them store bought and eat them with jam and flower suger, but also a more typically winter thing to eat.
@@SortedFood nowhere near it. 😂 The Dutch frikandellen are also made with meat but they’re shaped like a very straight sausage (there’s no bend in it).
As a Danish person judging from what I've seen of dutch frikandellen i think the main difference is how we shape them, since the spices seem quite similar.
Pretty good, but a weird combo. We would normally have normal white potatoes with frikadeller. And some pickled vegetable on the side. Usually cucumber. The sugar potatoes are pretty exclusively a Christmas thing. They would be served in addition to normal white potatoes.making the sauce with the meatballs is new to me, but I guess I works fine. A danish grandmother would probably be very skeptical of the garlic and some of the seasoning in the meatballs. I might give it a go. Personally, I would need the sauce much darker. We often use a dark caramel to colour the sauce. Kulør for the win! Æbleskiver is rarely a dessert. It's more of a Christmas time snack. Chocolate isn't traditional. If they are filled, it's with pieces of apple. Served with jam and powdered sugar on the side to dip them in.
As a dish you serve Frikadeller(Meatballs) with brun sovs(Brown sauce) and kartofler(potatoes). I've never seen them paired with caramelized potatoes. These are served at Christmas, usually with roast pork or duck , red cabbage and normal cooked potatoes with whatever you prefer beside of that :)
Dane here, my five year old just screamed at the screen "That is not how you make frikadeller!"😂 but we loved this, and based on the info you had you did better than most propably would😂❤
I'm sorry guys, but as a dane and chef, I have never seen frikadeller served or cooked like that. The flour goes into the meat mix, not on them during cooking. They are fried in a mix of butter and oil and we normally don't add liquids to the pan unless we want to make a pan sauce, if we do that we remove the frikadeller from the pan and make a sauce with heavy cream. It kinda looks like you guys found a Swedish inspired frikadelle recipie. Also Ben as you said with the tool for flipping æbleskiver, Danish mothers and grandmothers have always used a knitting needle
I’m danish also and you did alright 😃 👍🏼 But I do have to say, that the meat of the “frikadeller” I’ve always been taught that you need to not beat/stir it too much, because then it becomes too mushy/creamy (hard to describe) I needs a little texture from the meat. I always purè the onions and use flower, not oats. (I think that’s the more original way and oats is the more “healthy” version. I also use an egg and a little water, not much, it’s to get the texture right. Then you let it rest in the fridge for 30-60 minutes before using a regular spoon to form the “frikadelle” and it’s supposed to be a little oval and a little bit flat - not round as regular meatball. Then cook it on a pan so that it gets fried and brown on each side until it’s cooked all way through. The sauce is made from the grease you cooked the “frikadelle” in. You spread a little flour, whisk it so it makes a small “ball”. Then you use either water or milk to dilute it to the consistency you want (a little thick) and mostly you and it with a little cream but it depends on how you want it…. I just eat it with regular white boiled potatoes (the small brown/sugar coated ones are (mostly)for Christmas dinner.. I like to eat it with just pickles/thinly sliced cucumber in a vinegar mix (cucumber salad?) or thinly sliced red cabbage cooked with a little sugar (maybe a tiny bit of vinegar) so it becomes a little soft and then served warm along with everything else… (maybe I just eat both) or pickled beeds. Wheeew, that was a lot 😆😅😅 Dunno if you made it to the end.
Ebbers is so spot on in saying it needs a berry or sour fermented cabbage or something. Most people will have a clear berry "gelly" called ribsgele, pickled cucumber, something called asier which is also a sour pickled veg or pickled red cabbage with this. All to add a bit of acidity. Also... I've never once seen round frikadeller but I guess some people make them round since you found a picture of it 🤷♀️😊 never seen them prepared in the sauce like that either.. but it looks amazing! I'll definitely try that next time I make them. Also.. most purple use the small precooked potatoes for the potatoes
Hi guys. Frikadeller is served with boiled white potatoes and a parsley bechamel sauce. The caramelised potatoes is a chrismas tradition and normaly served with whole roasted duck. The "brown" sauce, is a pan sauce usually served with "dansk bøf" (ground beef in thick patties, fried in a pan). None, or seldom are any of these dishes are served together in the same meal. But hey! - you can call it fusion food, with in the traditional danish kitchen. Cool.
I’ve been loving all of the dishes that have been created during this series. They all look so good… Also, since next episode is going to be an English dish (or dishes), it’d would be fun if James could either join in with the cooking process or be the one giving out the hints. Granted, he’d need to be free and agree to it, but it’s fun to think about…
When I was growing up (in Denmark), my mother never did the gravy - the frikadeller were crispy on the outside. We might have a gravy with potatoes, but it was made separately. Served with asier, a pickled cucumber, or other pickly stuff. Also, brunede kartofler tend to only be for special meals, like Christmas dinner. Tip: turn the aebleskiver with a knitting needle. The pointy end makes it easier. Thanks for the homesickness and hunger! ED: I shared the video with my mother whose aebleskiver are the best I've ever tasted. Her comment: "Looks a little heavy and doughy, but a good try when you have no idea how." 🙂
Frikadelle(n) is also the northern German word for meatballs. Usually made with half pork and half beef, egg, onions and either breadcrumbs or dried bread, which was soaked in water, than squeezed out and shredded. If you are feeling fancy, you can also add diced red capsicum or some diced cheese. Though the German version typically doesn't have a sauce (there can be, but it is not a normal part of the dish)
Loving this series! A few ideas for English dishes: Guernsey bean jar Cromer crab Lamb's tail pie Melton Mowbray Pork Pie Morecambe Bay potted shrimp Squab pie Stottie cake Banoffee pie Cabinet pudding Chorley cake Gypsy tart
For the english dish I would love to see Ben and Jamie make a toad in the hole, it's a dish I've fell in love with a few month back, I also think seeing a chef make it would help me whenever I make it with the little tip and tricks Ben often uses
Spot on with the pork for frikadeller. If it needs to be extra fancy then you use pork and veal 50/50. The flour is mixed into the meat so we can absorb a bit of water. They will turn out "fluffy" if your affraid of them over cooking you can use potato starch. that will make them gluten free as well.
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As a Dane, I feel like I should say that we do usually have our caramelized potatoes at Christmas as a side dish, along with braised red cabbage. So Ben wasn't far off when he said that it needed something like fermented cabbage on the side to cut through the sweetness! 😅
That's great to hear, thanks Ellen!
With menu chips :D
And, pickled cucumber! :D
Sounds so good!!!
I have literally never made them any other time of the year (still have a healing mark from getting hit by spitting sugar this year)
Another Dane here: Love that you did our country and great effort! Frikadeller are usually fried in butter or margarine and are NOT served in a sauce, like you would with Swedish meatballs. Many sides can accompany frikadeller, a popular option is boiled potatoes and "stuvet hvidkål" (cabbage stewed in bechamel).
Actually the right fat to Fry in us lard. Hilsen slagteren :D
brown sauce as side.
Just pork lard, no us. It sounds like they will taste almost junk food fried, and fill mouth too much.
Have not compared it, but with margarine they can taste heavenly.
Fellow Dane here. Who the hell stews cabbage in bechamel 😂
@@fitmor_til_4 Yeah the cabbage is boiled separately first, but then it’s assembled and cooked in a béchamel, sometimes cut with the cabbage boil water.
But you can also make it in a sauce based on cream.
As a Dane I'm a bit confused by the picture you compared the frikadeller with because in my opinion those are Swedish meatballs. Frikadeller are usually oblong and flatter and the sauce is browner and often served on the side. Good job on the candied potatoes and æbleskiver though. I absolutely love this series ❤
I'm with you on that one! The sauce in the pan does look like a swedish grät-sauce and not a danish brun sovs.
Totally! What they made are not frikadeller. This dish was rigth out of an ikea catalogue.
As a German person I did wonder why a Frikadelle had the form of a meatball, but I'm happy that I'm not the only one that wondered about this
You are so right, that has never been frikadeller. I dont agree on the browned potatoes as they are not nearly brow enough for my taste, and I never use butter in the suggar.
As a Swede, I don't think they look/seem quite like Swedish meatballs either though...
As a Dane i wouldnt reeeeaally say that you made frikadeller, seems very swedish. They are normally with a brown gravy on the side and not cooked in a creamy white sauce. Not so much balls, just cooked crispy on two sides, so a little more flat. The æbleskiver looked good, but too many add ons. But its a very good effort 😁 Thanks for giving it a good go!
Yeeeah, I'd say they butchered the frikadeller 😅
@@christianlindharth5719Absolutely! Should’ve been roasted crispy. Boiled frikadeller are meatballs to us Danes. 😅
Brunede kartofler were more or less spot on, just lose the pepper and use small potatoes. 🎉
As a dane id say this has nothing to do with frikadeller
@@flemmingjensen3202You said it all!
Those are not frikadeller! You need the crust on them!
Completely right!
Also the potatoes have to be cold before you caramelize them. I'm not sure they were, here?
@@AshtonishingJelly Not sure either, but you’re right. They should be cool.
As a Dane, I was pretty excited to see what you'd be doing with this episode! Have to be honest though: that's just not frikadeller. It's a type of meat ball, sure, but the reference you showed is waaaaay off from how Danes define frikadeller. Frikadeller are usually never cooked in sauce but in plenty of butter so they get nice and crispy on the outside. Gravy on the side. Sage is definitely not traditional either, but I'm sure it's tasty, just not exactly Danish ;) I actually find traditional frikadeller rather boring, but I couldn't help but be disappointed in the research for this episode 😅
I think the point is they don't know the recipe. They only have their existing knowledge of the specific country's food and guess the rest, i.e : no research beforehand.
@@vermeiljardin8964 Yeah, but the picture at 11:47 that they used as reference for the challenge isn't frikadeller either. I'm guessing that's where they got the ingredients from as well.
Usually you'd want to go with as small potatoes as possible, makes it easier to caramellise them, and you get more caramel per potato 🤤
Asparges kartofler.
Sure, but "glaskartofler" still suck, the texture is rather crappy. I prefer fresh potatoes no matter the size.
Yep I would have picked the canend ones although I always cook them myself normally.
Frikadeller usually don't go with the browned or caramelized potatoes, but I'll give a pass, since they are both iconic :P
But one is a traditional mid-week meal (Frikadeller), and the two others are for christmas, only (Æbleskiver and Brunede kartofler) :D
Frikadaller are usually much larger than Swedish Meatballs. Swedish meatballs are small and round. While frikadeller are larger, oval, and flat. Usually the flour goes into the mince (That's what the egg is for - You have to cook the minced pork all the way through anyways). You can both use pork, or a pork/veal mixture, traditionally :)
Any sauce is made seperately, too. But all in all, great job! :D
As a Swedish/Danish native (born in Scania, worked for years in Denmark) I agree 100%
Interesting, seems like Danish meatballs are closer to our German Frikadellen than to Swedish Köttbullar. The German ones are about palm-sized and 2-3cm thick with onions, egg, milk, and breadcrumbs or stale white bread chunks stirred into the meat (pork or pork and beef). You can either eat them without sauce or with a brown pan sauce but you never cook them in the sauce.
@@ninamarie177 Which came first the German or the Danish meatball, some recipes call for breadcrumbs instead of flour, I think flour being used is because our parent/-grand had that as kitchen staple.
@Raz I lol'ed when they floured the meat before cooking, okay you can do that I guess, but not really :D
I'm litterally sitting here going... But that's not...that's not how we do it... I respect the effort, but it's not the Danish way. 😆
Gotta say as a swede who cooks a lot, I never finish my meatballs in the sauce. its certainly not uncommon for recepies to instruct you to cook them in the sacue, but in many cases thats just a way to reheat them (if they got cold during the time you make the sauce) or in some cases you just add the meatballs back in the pan for serving (less cleaning after).
But honestly the finish in the sauce thing is something I associate more with large scale kitchens serving mediocre meatballs (see: IKEA), where they wanna ensure the meat is properly cooked (without being to dry) rather than really good swedish meatballs.
As a Danish Chef, when you make our frikadeller, you dont use sage, garlic and nutmeg. For 500 grams of fatty mince (traditionally pork & veal but most uses plain pork) you use 100 grams oats, 1-2 chopped onions, 2 eggs, 100 grams of flour, good amount of salt, bit heavy on the pepper and either at least 200 grams whole milk or cream.
Beat the mince with salt, add in onion, eggs, oats, flour and pepper and beat it again. Slowly add in the milk/cream while mixing. When the mixture is combined and very soft, let it rest for at least 20 min, so the flour and oats will suck up all that milky goodness. Now you can fry them in butter and neutral oil until they get a nice browning and are cooked completely through.
You can always substitue oats with breadcrumbs and substitute some of the milk with sparkling water. The sparkling water makes them a bit more "fluffy".
For the sauce, make it darker. We danes loves brown food and not pale foods. A typical brown sauce is just like a thin bechamel made in the pan, with some brown coloring (kulør). And as always good amount of salt and pepper. And we dont cook the frikadeller in the sauce. We are not barbarians :P
The brown potatoes. You did almost right. Use asparagus potatoes. Boil them, peel of the skin and cool. Make a caramel with sugar. Add a healthy amount of butter. Add the potatoes and let them enjoy them self for at least 20 min at low heat, while you stirr a few times. And remember to add a pinch of salt to the caramel to enhance the flavour. The potatoes can easily be in the pan for more than 1 hour. It can't be rushed.
We often eat braised and pickled red cabbage and some pickled veggi (pumpkin, cucumber ect) to cut through the fatty and sometimes sweet foods.
Tak for det - så er jeg fri for at skrive det... troede det var løgn, da de hældte hvidløg mv. i. Bedre blev det ikke da de hældte mælk over "frikadellerne" ;-)
Mest informative kommentar jeg har læst her, håber de laver en apology video og laver frikadellerne ordenligt :P
This is probably my favourite current series on the channel. Interesting to see both brand new foods, and new takes on food you're already familiar with - especially when we get to compare the final, semi-improvised result to the real deal. I'm not Danish, but I AM a fellow Scandinavian, and I'd never heard of that potato dish before. Well cooked!
The caramelized potatoes are mostly a Christmas thing, hence why you have never come across it before.
First off I want to thank you guys for finally cooking some of our food! It's really nice to feel included
Waldorf salad isn't Danish so they should jknow this. I've also never heard of anyone using whipped cream for a Waldorf.
Lastly - ripsgele, Waldorf and asier at Christmas?! You heathen!
You get sovs, red cabbage and maybe crisps!
@@rasmusvedel I can get along with Ribsgelé, but waldorf and asier? Just the red cabbage stuff.
@@rasmusvedel In my family (from Nordjylland) whipped cream on Waldorf would be normal but not common.
@@rasmusvedel Everyone's traditions are different of course, but that's just how we do it in our family!
I love how international your audience is. There's always a local in the comments
It's incredible isn't it!
That gives me an idea, how about a global rollcall? Swede here. Your turn reader, where are you from?
@@Gremalkin1979 The Netherlands 🇳🇱
Finland here 👋🏻🇫🇮
Venezuelan 😀
It's always nice to see Ebbers using all his knowledge all of his and technical skills in the kitchen, while still remaining enthusiastic after all these years. Great format Guys!
Very true! It has also great educational value!
It’s remarkable that Ebbers has given 110% consistently for over 13 years now taking a massive risk by not taking a professional kitchen job and opting to record videos with his friends which has seen them grow into a worldwide content creator and branch out into a marketable brand, giving them a desirable job collaborating with his best friends and making an income while doing it!
That spin at the end and how the normals responded to it was absolutely fabulous. 😂
Glad you appreciated it 😆
Curious what you will come up with that Ben doesn't already know how to make!
It was so funny. But it would be funnier to find something they are not familiar with possibly something from the area of York.
@@pookhahare that’s an excellent idea! Lets make something incredibly regional.
So is this where they channel Uncle Roger and Korean Englishman and have Barry bring that epic toaster/sandwich maker from home? LOL
Has sortedfood ever considered doing a session in how to cook the types of foods people in the UK find in food banks? We keep hearing that more and more need to use these, and it'd be great to have Ben find ways to make cheap, nutritious tasty dishes with such ingredients.
Sad but true.
It would make a stark contrast to the "pretentious ingredients" serie ^^
@etienne8110 well - Ben really is an excellent cook - I`m sure he`d come up with some ideas
Like all those Christmas puddings people generously donate but hardly ever used - They're REALLY good in a curry-style dish!
Great project for no waste planning, as well. When I cook a pound of dried black beans, they're a main/side, hummus, and vegan brownies! A big pot of brown rice becomes stirfry, albondigas, and a frittata or rice pudding. ;-) I also freeze the extras in a single layer on a baking sheet, THEN package them for storage; because individually frozen, you can take out just what you need and, since it's already cooked, it heats thru in seconds when added to soup or stews.
@Etienne I'm a thrifty AND adventurous cook, so I like knowing which 'gourmet' ingredients are worth my money. And knowing the basics let's me budget where it doesn't make a difference in results so I can splurge on things that really elevate the everyday 😉
As a Dane I feel honored that you cooked some of our food on your show. It's always fun to see your small Country pop up on your favorite cooking channel.
But it's not Danish...
@@kjartanemhjellen9521 ??
@@kjartanemhjellen9521 everything other than whatever type of meatballs they made instead of frikadeller was danish, idk what u are talking about
Dane here 😊
I've never heard of caramelized potatoes with frikadeller. As someone mentioned earlier, they're a classic side for the Christmas meal, which in my mind, is roast duck, alongside pickled red cabbage and other pickles. Not to forget the country dividing salty crisps :)
They also go great with creamed spinach and ham :)
Great job guys, looked good 👍
As a Dutch person, a lot of these things sound and look familiar, though most of it is just a little different. Interesting how that works, Denmark and The Netherlands being so close together, and some of these things sound and look familiar yet they're still different.
My hubbys family is Dutch on both sides(my father in law said he was a double Dutch Hollander lol. I miss him)
But the small Midwest town i grew up near has a huge Danish background and I was familiar with most of what they cooked here.
Hubs family has a few recipes I find very similar to each other.
It was cute watching these guys make Aebleskivers I have 2 traditional cast iron pans and I just bought a multifunctional electric machine(it has a crepe/takoyaki/ pancake molded pans to switch out) to make more at once. The machine has deeper and slightly bigger holes than my older pans tho. But it just means more yummy goodness.
Ive made takoyaki and aebleskiver in it along with egg omelet bites and corndog bites. The corndogs i had to adjust my recipe as its too crumbly to form balls but added a bit of white flour to it and it worked out well
the thing is even when you visit Denmark. if you would tape off the licence plates and street names. You would be having a really hard time to be sure that you are not just drop somewhere back home in the Netherlands.
For sure I kept going "but those are poffertjes"
@@strumcrystrum The first ones were; for sure. Then they made 'm spherical and filled and I just went "Soesjes?"
Denmark has a lot of Dutch culinary influences, because a lot of Dutchmen used to be employed in our Navy and live in Copenhagen, back in the times of wooden tall ships being the naval power.
I usually only have caramelized potatoes on christmas, and always with braised red cabbage.
Æbleskiver is usually a december thing, eaten at any gathering related to Christmas.
Swap the frikadeller for Roast Pork, and it's basically what most of us eat on Christmas Eve (24th).
Love your videos 🥰
So happy to see danish food on the channel. Ben is absolutely right about the fermented cabbage missing. Usually, it would be frikadeller, brunede kartofler, a brown sauce and braised red cabbage as a Keal in the winther, with æbleskiver served with raspberry jam and powdered sugar as a afternoon treat at Christmas time
Lots of things you guys go about the wrong way in this one 😅
First - and by far most importantly - when making "frikadeller" (Danish meatballs), you need to start off working salt into the pork mince (beat it thoroughly for a while - your arm will get tired - or you can use a mixer 😉), until it changes colour and becomes slightly stringy.
You do this to help retain moisture, both in the raw mix and when frying... and if you don't do it, you end up with a much drier and less flavoursome end result.
Only after working the salt in, do you add the other ingredients.
It's a good idea to blend the onion finely (almost like a puree) instead of chopping it, to not get semi-cooked bits of onion in the finished product, and a more even distribution of flavour.
Because of working the salt into the mince earlier, you don't need to use as much flour as a binding agent (and you don't need to coat them in flour before frying)... some even forego using flour altogether, and just use egg only as a binding agent.
You can consider replacing the milk with sparkling water, the CO2 gives you a lighter more spongy end result (good tip for the lactose intolerant), or you can use chicken or pork stock to bulk up on flavour.
You want the mince mixture slightly loose, if you can roll it in your hands like you do in the video, it is much too tight... think the consistency of cooled down slightly stiffened porridge.
Now let the mixture rest at least half an hour in the fridge before frying, to let it firm up a bit and let the flavours blend.
We tend to fry them in an oblong shape, rather than round (like the Swedes), a typical Danish "frikadelle", will roughly have the shape and size of a large chicken egg (most shape them using a tablespoon and the palm of their hand, both slightly wetted with water so it doesn't stick as much).
Also we don't soak "frikadeller" in a sauce, that's a Swedish thing for their "köttbullar". We roast them at medium/high heat in a mixture of oil and frothy butter, to get a dark brown caramelization and a slight crust, while maintaining the soft and juicy inside, and serve sauce/gravy on the side.
Last, but not least... nobody in Denmark serves the caramalised potatos with "frikadeller"... they are for more salty dishes, like roast pork shoulder with crackling... "frikadeller" are usually served with boiled peeled potatoes, pork gravy and something acidic, like either a cold pickled cucumber salad or red cabbage braised in red wine.
This ^ While the result was surely tasty i hope the crew gets to have some real frikadeller one day : )
This! Exactly what I would say if I was more eloquent.
Exactly! Plus, I've never heard of anyone putting sage in their frikadeller.. it's a little weird.
@@Beannin Yeah, traditionally no … I don’t think I even know what sage tastes like, do Danes ever use that in anything? Salvie in Danish. I have no clue what to do with that.
@@whommel_kpop It's awesome for roast chicken and for some pasta dishes, good with roast pork as well.
I love these mystery videos!
For England you have to do something from hundreds of years ago, and something that is still foreign for you guys!
they could team up with max miller from the youtube channel tasting history @sortedfood
A good shout, but there'll also be plenty of regional cuisine that is alien to them I'm sure, even if the ingridients are fairly familiar (much like this episode)
Agree! Something old school with a modern twist perhaps!
So in essence.. anything authentic actually english... And not a conquest remnant or colonial import... that will be.. tough...
Oh yeah. Something I read about in an old romance novel. Salmagundi. I really don't recall seeing anyone mention it let alone cook it.
Ben: " it needs something tangy, it needs a fermen..."
Danes: "it needs rødkål!"
(Danish pickled red cabbage)
Og agurkesalat..
@@hansemannluchter643 det føler jeg mere er til flæskestegssandwich
This series is amazing and no matter the country, the people from it are gonna have grievances with the dishes. You did a formidable job and even though I've never seen that version of frikadeller, it looked downright amazing!
you did such an awesome job with the brunede kartofler and the æbleskiver! :D
I really hope that you keep this series going after you run out of letters! So many new countries to replace the ones already visited! :D
Thank you so much, we're glad you enjoyed it! It's always hard when you're cooking with limited knowledge :)
@@SortedFood you guys are doing amazing and it's always fun to see what you get up to next! 😂 I'm stoked every time I show my friends some of your content, they end up being as avid watchers of your channel as myself
So each time they do a country, take it off the wheel, and then start the alphabet again!! Wonderful series! Cheers!
We all do it in different ways, so overall pretty good, would have been amazed if they nailed it, but it was close enough, bigger Frikadeller with more colour on them and it would have been very close to nailed. Smaller potatoes, brunkartofler really should be one or two mouthfuls at most :)
Æbleskiver was a highlight of my visit to Denmark. I bought a pan when I got back home and have been making them for all of my friends. They are a perfect little snack/dessert.
I love this new series, extremely eye opening, inspiring, and educational! Can’t wait for the next one!!
I've been waiting for this! I really hope you guys do the whole alphabet again once you finish Z because theres so much to explore
So many incredible countries and so much amazing food to explore.
@@SortedFood does that mean we''ll eventually get 195 episodes?😂
They will probably have to do something inventive for the less popular letters - so they may fill out the wheel with countries they already passed by?
I have also been waiting for it, and I already look forward for the next countries. I think thats a great idea and its fun to get to know a favorite recipe from countries all around the world. Thanks a lot everybody at Sorted (also the people behind the cameras) for your great work !
@@sarahwatts7152 Yeah or "Y" will be very anti-climactic
So, time to suggest an English dish that no one's ever heard of before? My late Nan always made "Nutty Slack" for us at Christmas, took the recipe with her to the next life, I've googled it a hundred times and had nothing similar back. From memory it was a biscuity base that filled a tray and formed an outer boundary, on top was a layer of strawberry Jam, on top of that was marzipan and topped off with a final layer of length cut almonds and glace cherries, cooked until the top was golden brown. I have no idea if it was an old recipe that she renamed or if she came up with it herself, but it was a hallmark of Christmas in our home.
That sounds like bakewell tart to me, but with a biscuit base rather than a pastry base
Altho many probably alreardy know it exists, i doubt many know what it actually is or how its been made so I suggest Spotted Dick for dessert.
I've never done the sauce directly with the frikadeller. When he poured the flour over I was like NOO, but then a second later I was like maybe 🤔
Me neither. Always on the side
It's a breach of tradition. Not a bad one as I'm curious. But definitely not something the older generation would accept
@@Telar-The-III But the reference picture they found looked the same. Where did the find that? 😂 I was so confused.
@@sandiesandholm1236 think its a i flødesauce ting de har fundet ved en fejl
@@sandiesandholm1236 Yeah same. I was like noo. But as you said let's be open and also add kulør out of principle XD
I don’t have anything really awesome to contribute to this video, but I just want to let you know I really appreciate this series! It’s a lovely change-up from the fun Pass-it-On and challenge videos among the normals. It provides a better insight on a realistic rendering of cuisine from around the world - totally here for it. ❤
I was at a little Expo in Ballarat Vic, Australia and watched a lady make those little pancakes. She cooked them the way Barry did at first but flipped hers with a pointy tooth pick. I was fascinated with it. I did buy some and they were so yummy. She dusted them with icing sugar and if you wanted something a bit extra you could have whipped cream or whipped cream and jam on top. It is so nice to see foods from other countries. Thanks guys
I think this A-Z Challenge is brilliant. I am not all all sure that you don’t need to ditch the alphabet and just got with EVERY COUNTRY!!! The geography of food is not only fascinating, it’s really important for our global community to have connections. This is wonderful. The way you added a snip of singing while cooking in one country, the spices and even wondering what time of day the foods would be eaten. So good!! MORE PLEASE!!!
When Ebbers threw the onion and it curved right into Barry's hand... very satisfying
Ben showing off his juggling skills a bit there. 🤹♂😄
As a Dane, I was screaming at my screen when Ben put the butter into the sugar 😅 The sugar needs to be *completely* dissolved/slightly caramellised before adding the butter. It makes "the sugar butter situation" lump-free and a lot more smooth and glossy.
As many others have commented, we usually only eat brunede kartofler at Christmas as one of many side dishes with our roast duck/pork/goose/etc, but I will definitely try them with frikadeller in the future. Thanks for the culinary visit, guys!
ok. relax. he didn't know exactly what he was making without a recipe. Just enjoy the process and that he at least knew the ingredients your country uses.
@@linebrunelle1004 I find your comment unnecessarily blunt, and I believe you misunderstand my intend. It was meant as a comedic commentary to the process and a part of the whole "as a Dane" thing which many, many others in the comment section also joined in on. My comment was also meant to explain the proper recipe, and while it was wrapped in a comedic "I was screaming"-story, I actually explained a key part of the process, i.e. that "the sugar butter situation" will be more glossy with a different process which I, as a Dane, know from years of cooking this dish. I am not here to criticise anybody.
As a dane.. you def. did not make frikadeller, at least not danish ones. Even the reference picture is wrong :(
I loved how Ben used his big chef brain to switch shredded bread with oats (many do!) thinking of the Nordic grains. Then immediately going off course with garlic which isn't traditional Nordic at all xD
Was looking for someone who noticed the reference picture is completely wrong - that has never been a picture of frikadeller, lol. Thanks!
Pro tip to make the best æbleskiver.
First, your batter could be slightly more liquid; and also whip the egg white seperately to a firm consistency and then gently add it at the end.
The old grandma trick is to use an old nitting stick/pin? to turn them.
When you bake them turn them (as you did correctly), first 90 degrees, then a second time in a different direction so that you leave a little finger-wide hole and the center is hollow (takes practise becaue you need just the right amount of batter and timing to turn them twice).
Then as you eat them (warm of course) you fill up the center with a teaspoon full of nice jam, sometimes also dip them in sugar if you got an extra sweet tooth ... enjoy.
Don't buy the premade ones, they are crap (and not hollow) .. æbleskiver needs to be homemade. Traditionally eaten in the winter time.
I already have a few suggestions for England. North East cuisine is something that you've never covered on the channel before and I'd love to see you give it a try.
Ham and pease pudding in a homemade stottie. Saveloy Dip (Jamie will love this one). Pan Haggerty or Panaculty.
Yeah! Stotties!
As a Dane, this gave me a lot more respect for our cuisine. The frikadeller the Barry and Ben made are definitely closer to swedish meatballs. My mum and her mum use spoons (table and teaspoon respectively) to shape the meatballs before frying them off in butter or margarine to get a nice thick sear on each side. We eat them hot or cold, sometimes in sandwiches.
The caramelised potatoes are typically a Christmas side dish as others have pointed out. I'm not sure how everyone does it, but this Christmas we made them in the oven. You want that caramel to seep into the first few milometers of the potatoes, often rendering the whole thing quite soft.
As for the æbleskiver, these i have personal experience making. I'd recommend having the batter on the thinner side, and flipping them twice, in 90 degrees intervals. They are typically served with strawberry or raspberry jam and powdered sugar, both for dipping. These are also a Christmas time food, typically served as an after lunch desert, alongside hot chocolate and/or coffee.
Should be noted this is all how it's been done in my family for generations, and will likely vary from family to family.
Frikadeller
1. Use half veal and half pork
2. Diced onion
3. Flour mixed in...
4. Salt and pepper
5. Make small balls to maximize the "crust"
6. Don't make sauce directly in pan with Frikadeller... unless you have removed some you want to save some for sandwiches.
No Dear you always mix in the salt first, mix it minimum of 2 min then you can ad the reste.
Ben's face at having to be taught how to cook something by Jamie is perfect.
As a Dane, the only things I would have done differently were: smaller potatoes for the brunede kartofler and I would have fried the Frikadeller more so they got a more chrispy outside (they looked more like meatballs than frikadeller) and then made the sauce after in the same pan with all the leftover bits and fat
Frikadeller, commonly known as Danish meatballs, are a culinary passion of mine. Over time, I've honed my recipe to closely match my personal taste preferences. Currently, I use a mixture primarily composed of pork, chosen for its rich flavor and ideal fat content, which ensures juiciness and tenderness in the meatballs.
For binding and added moisture, I incorporate 2-3 eggs, depending on their size. The use of milk further enhances the tenderness of the meatballs, making them delightfully soft. My seasoning blend includes allspice and nutmeg, both of which offer a warm, slightly sweet flavor that complements the savory pork. Salt and pepper are essential for enhancing these flavors, while one large onion (or two small ones) and a clove of garlic are minced for their aromatic qualities, adding depth and a subtle sharpness to the mix.
An unconventional twist in my recipe is the addition of about four small grated carrots. These not only contribute an understated sweetness and a pleasant texture but also increase the nutritional value, making the meatballs a healthier choice.
Once all ingredients are thoroughly mixed, they are shaped into meatballs and cooked to perfection. Traditionally, Danish meatballs are served with brun sauce (a Danish brown sauce) and boiled potatoes, often caramelized potatoes (brunede kartofler) for a delightful contrast in flavors. These potatoes are a winter favorite, typically paired with duck or roast pork. To add a tangy element to the dish, I enjoy accompanying it with hot pickled red cabbage, offering a perfect balance of flavors and textures in the meal.
I would love to see the A-Z challenge done in a pass it on episode where there cook has to choose/use ingredients in alphabetical order!
As a dane oaths, sage and garlic is a first in frikadeller 😅 We put the egg in the frikadeller to make them more cremy and to make sure they do not get dry.
But I love that you made danish food. Great effort and great show !
As a danish person, this is a bit of a weird mix of dishes haha, the potatoes are mostly a complementary sidedish eaten at christmas. The Æbleskiver is normally also eaten around chistmas with powdered sugar and jam of your choice, while they traditionally had appels in them, modern itterations does not have apple in them.
I would personally have wanted you (espicially Jamie) to try Stægt Flæsk med Persillesovs (look it up it is fantastic).
YES, Jamie would love stægt flæsk!
Jæli bra kommentar ! Syns d va noe rart med rettene
Our national dish yeah that would have been interesting and I think given the normal portions and with good quality meat Jamie would have gone wild.
This video was most likely filmed around Christmas, which might have a lot to do with the dishes chosen potentially.
We always have æbleskiver as a lunch or dinner around Christmas time. I have distinct memories of making them with Bedstemor, using a knitting needle to flip them in the cast iron pans. She passed away in 2018.
Danish home cook here. Love your shows!
I'm sure there's been many suggestions for the recipes in the comments. Especially on the frikadeller, since they are the classic "how mom used to make them"-food in Denmark. But no matter what, you are making them much more complicated (almost fancy) than they are. If you go for the classic, Danish cookbook called "Frøken Jensens Kogebog" ("Miss Jensen's Cookbook") this is the recipe for 4 persons:
Mix 400 g minced pork 1½ tsp. salt.
Mix in 2 tbsp. wheat flour, 1 egg, 1 tbsp. grated onion, and pepper.
Mix in 1½ dl milk and let the mix rest in the fridge for an hour.
Take it out and work it through. If necessary add a bit mor milk.
Shape the frikadeller with a wet spoon and fry them in a frying pan in "golden butter". Use "not to strong" heat, since they need to be cooked through before they brown. They should not be round, but more oval with a flat (browned) top and bottom. They should be flipped and not cooked on all sides
You would normally serve them with pealed, boiled potatoes and stewed cabbage or a Danish brown sauce.
Again, this is a dish that is so different from family to family, but this is the old, base recipe.
They have basically nothing in common with Swedish meat balls and should not be served in a sauce.
What you've made - although surely tasty - is not frikadeller. The reference picture is also wrong. This is frikadeller: blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoIyNzV0VDeiHjOFlPLV8kW2qwtosI8Q-rO1b0Uin_lRxl5NVIgpj6E55XqteDo70PJcAJ6V76HOHtSWDhYzeWOOancrl8ItD1v5FKT2BaUKfzyb0S0qyFWsYtjCYpvul3kdtjgKSr_M/s1600/DSC_0121.JPG
The caramelized potatoes are usually served together with pork- or duck-roasts for Christmas or other special occasions. Not with frikadeller which is a standard midweek dish.
The æbleskiver (meaning apple slices) were very good. You would normally do both the egg-separation AND raising agent. Also you would usually make them with buttermilk (which is also used in Danish pancakes btw.). Originally you would put slices of apple or applesauce in the middle, but today people would be surprised (and weirded out) if you did. You eat them by dipping them in jam (or marmalade) or icing sugar (as you did) - or sometimes just normal sugar.
They are largely served at Christmas, and if you go to a Christmas market you are certain to be able to buy them.
They are such a classic that most people don't make them themselves but buy them frozen in the store. And the frozen ones are quite good.
Sorry for the long comment, but I know you guys like to learn stuff.
Again: I love you guys' videos - and Ben: Your info is very useful!
Ebbers is the kind of person this world needs more of. He’s confident in himself & just let’s himself be who his is. He knows his shit, but also doesn’t take it to asshole levels. He is what masculinity should be.
Jamie pronounced the danish words beautifully 😍 and thank you guys for always making great videos! Cheers from Denmark!
I was surprised when they said they'd never had potatoes with caramel/sugar before. I think it's common in other parts of the world. My favourite Korean side dish is potatoes in a salty/sweet glaze (gamja jorim or gamja bokkeum). Sweet and savoury and addictive!
These “frikadeller” are so wrong it almost hurts 😅
Another key things is that us Danes would not usually make these things together. The caramelised potatoes are usually made for Christmas dinners and go with either red cabbage, picked cucumbers or the likes, so you’re spot on about it needing something more.
The 'aebleskiver' really reminds me of 'poffertjes' we have in the Netherlands! And the name 'frikadeller' reminded me of the 'frikandel', but that's WAY different than the Danish one 😂
Might not be. Danish frikadeller are very similar to German Frikadellen. What they were making was closer to Swedish meatballs. Contrary to popular belief, Danish food has more in common with North German than Swedish...
there Frikadeller is more close to our Fricando I think.
the aebleskiver and poffertjes only differ in how the skillet is shaped. the Dutch version has a small flat part at the bottom and is less deep. (not a total ball more a oval shape)
@@helleunderlienkristensen2125 German and Dutch cooking in general is very similar. i even have asked people to name a typical German dish or product that is not also being made here in the Netherlands.
and more to know are the minor difference a area thing or just a single family thing.
Big chance it the same with Dutch and Danish cooking.
The biggest difference I get between Danish and Dutch is that Danish foods are even more hardy.
@@helleunderlienkristensen2125 yesss true! although if you look up 'frikandellen nederlands' you'll find its something completely different than the german and danish ones:)))
I love this series! And got so excited when the wheel landed on Denmark! The frikadeller was quite far from what we would normally do. Different shape, seasoning and the flour actually does go into the meat 😉 But I really think you nailed the shape of æbleskiver. They are usually made with buttermilk and lots of cardamom and then we dip them into jam and powdered sugar 😍 Originally they had an apple cube in the middle. We especially eat them at Christmas fairs with Gløgg(Glühwein) or with family as a midday or evening snack
So I just had a look in Gastronom Bogen, the text book used for Danish chefs. I must say the Brunede Kartofler and Æbleskiver is almost spot on, however the Frikadeller is a bit weird if you go 100% traditional for seasoning you only add salt peber and onion.
But if you make them only with salt, peber and Onions. They become very boring.
Not if done right.
Simplicity is not boring, but it makes it much harder to hide imperfections which would be lost in the distraction of the additions.
I really love this series since it introduces new foods that I've never heard of before. It's also amazing how you're able to make such wonderful dishes from so little a hint.
That frikadelle recipe Ben is making is something alright! As a Dane it hurt a little bit 😂
yeah I wouldn't recognize those as frikadeller :/
How do you make it?
Præcis! Det var helt forkert!!! 😂😂😂😂😂
@@SortedFood first the meat, salt, onion, black pepper, egg then mix a little flour and if it needs to be softer you add the milk. i don't know what all the other things are for but not frikadeller.
@@SortedFood It's usually made with just minced pork, egg, flour, milk, onion, salt and pepper 🤗
And then you built the sauce in the pan after you have fried the frikadeller and removed them 😊
The traditional way to shape a frikadelle is with 2 tablespoons (big once), you pick up a good portion of fars, scrape it between the spoons to create a triangle or square form, flatten them a bit between the spoons, and plop them down in a mix of oil and butter to almost shallow fry, so they get nice and crispy.
Great vid as always, guys. Would love to see some Latvian cooking on this series!
Pretty good work guys! I find it hard not to pick at details, because these are so traditional 😆
Ben is absolutely right, usually it would be served with pickled beets for the Frikadeller or braised and pickled cabbage for the potatoes.
Other than that, you got yourself a happy danish fan here 🥰
Loved the episode. Some pointers, you can make a pan sauce for your frikadella, but take them out of the pan before making the sauce. You can use oats in your mince, but we usually use flour and eggs instead. The brown potatoes were a bit to big, we don’t put peber on them and they are usually only served at Christmas.
We don’t usually put things in our æbleskiver. But well done, the food looked great😊
Thanks so much for your helpful feedback, that's really interesting. Thanks for watching!
The oats made smile a little because my grandmother used to add oats to the mince to "stretch" the meat so it would feed more people. It started during the second world war but since we should eat less meat to help the planet it makes sense to keep doing it.
You should definitely remove the meatballs before making the sauce. That way the stay all crispy on the outside while still soft on the inside.
Traditionally we put apples in our æbleskiver, hence the name 😉
But it's not that common anymore, I'll give you that. My grandmother still does though
As a Dane, really cool to see such traditional dishes interpreted In my family we would usually have frikadeller with pickled cucumber or pickled beets in slices.
The Æbleskiver usually come with blueberry jam and powdered sugar. Really good job!
The Frikkedeller looks more like you tried to make Swedish meatballs, but the Brune Kartofler seemed pretty decent
the technique on the balls is to use a "wood knife" to dig into along side and lift and subtly rotate them, this applies a torque to the open edge which compresses it a little and helps along the sphering some. If you watch the people pro-cooking them with chopsticks they twist the stick while doing it. you can use this tech to also fill them with cheese/whatnot and give a dollup of batter over-top... AND you can also use a surface batter onto them when they're done to add flavor, color, crispy and stiffness.
Challenge “D” and “Beat Your Meat” in the same video
Ben is having a field day with the innuendos 😂
"You've got 7 holes to fill in quick succession"
And also lots of balls shown.
I love this format SO much, such an amazing way to see different cuisines around the world. I look forward to these videos every time.
Dane here.
The dough for your æbleskiver was too thick. It should have been about as viscuous as pancake dough. As standard we fill the hole up with dough.
Brune(de) kartofler are made with the small canned potatoes (which usually comes in jars in Denmark). Also, let the sugar fully melt before you add the butter, otherwise you risk making hard caramel instead. Once you add the potatoes some thick strands of caramel might form, but they will quickly soften again. Turn down the heat so that you are more like slow boiling the potatoes in the caramel rather than frying them.
The frikadeller was far from standard. The standard dough is made with pork, veil, onion, milk, eggs, wheat flour, salt and pepper, and optionally bread crumbs and seltzer water or beer, though some prefer using oats instead of wheat flour as you did. It is preferable to make the dough slightly softer than you did. The easiest way to shape them is to using an eating spoon. Dip the spoon in melted butter/margarine in the pan and scoop up a bit more dough that you did, and shape them in the hand using the spoon. Place them on the pan over medium heat where they will flatten out a bit. Once a somewhat thick, semi-crispy crust has build up on the bottom, flip them upside down and leave them till they are finished.
Take the frikadeller off the pan before making the sauce in the pan.
Frikadeller are usually served with ordinary boiled potatoes, sauce and optionally pickled cucumber slices or braised red cabbage.
When making the sauce, add some flour and quite a lot of the potato water and a bit of caramel colouring to the pan. Reduce the sauce till the desired thickness is achieved.
Plenty of butter!
Margarine is poison, don't use it, EVER.
Also - being a Dane with family in England - meaning I've been there a lot - it's VERY obvious that parts of our cultures have some of the same origins. In mean - there is a hell of a lot of Scandinavian ancestors to the current UK population due to our... "aprox. 300 years of tourism in your country" - so yes - it's literally closer to home because most of us are ACTUALLY related. 😀
Seems more like a Danish christmas episode, but still amazing dishes!
Normally the Æbleskiver don't have filling, but seems lovely, and never seen the sauce made around the Frikadeller, always been two separate so they get nice and crispy on the outside 😋
I always had Frikadeller with something like a pepper sauce, which might have been good in this one?
But would have been fun seeing them try to handle a Medisterpølse.
@678tobi ben might have been quite ok with the coiled up 'medister pølse' - because the traditional way to cook one of the uk sausages (ie cumberland sausage) is the same - ie as a whole coil of sausage in one go :-)
Frikadeller is usually half veal and half pork/pig. Also traditional recipes include breadcrumbs instead of flower. The potatoes are usually small compact ones we call asparagus potatoes, they are a bit elongated. Those contain less water can can more easily get the sugar to stick. True æbleskiver are actually hollow inside, but most people today buy the frozen machine created ones, and those are not hollow. The day the trophy is actually coming home, would be a day to remember. Great video, love this kind of content.
would be cool if you guys took a trip to copenhagen and did one your food tours, preferably from cheap to expensive, it is after all home to 2 very successful restaurants, anyways as always enjoy the content to the fullest
Noma's closing, but they might be more interested in showcasing their lab than their restaurant anyway.
I learned to make frikadeller with salt first (stir tough with salt), then pepper, grated onion, grated lemon peel, egg, and breadcrumbs. Maybe add a tiny bit of water while mixing and beating. Let it rest in the fridge for 20 minutes, then maybe add a bit of water again. I make them into flat little patties (there's no "ball" in "frikadeller") and fry in rapeseed oil. Serve with simple boiled, non-caramelized potatoes (the caramelized ones are for Christmas Eve but I won't gatekeep), and the sauce goes on the potatoes but of course you are free to try it with frikadeller.
I just love this series because I get to travel the world from my living room.
Although… it would be even better if it was accompanied by the food they’re making in the video. 😉
Wouldn't it be ace if you could just push a button and ding! The food appears 😂
@@SortedFood that would be amazing. I’m guessing you already have something like that in the early R&D stage? 😉
Love how Ben just took over the kitchen, and Baz's only cooking job was peeling par boiled potatoes. He did make dessert look amazing on the plate! Good job sticking to your strengths boys!
I’d join in as a dane and say danish and swedish meatballs are not alike, and you definitely made swedish meatballs xD
This project helps a lot of us develop new recipes and learn about what other nations like to eat! Thank you for culinary inspiration!
Haven’t watched it yet, but I genuinely love this series. PS you should totally do a good tour of India or Indonesia! Huge countries with a variety of cuisine and friendly people.
Seconding an Indonesia overland trip!!!
We would absolutely love to do that.
My biggest complaint about some people they don't understand the often amazing differences between regions of a country. So I totally agree about food tour of India.
Oooeh...
You need the very very crispy edge on the frikadeller, very dark brown and crisped, so you get the difference in texture from crispy to mushy inside. No flour in the pan. And the gravy is made on the side or in the pan after the frikadeller os taken out. You're aiming for a dark brown gravy.
Usually these potatoes are served with a side of braised or pickled red cabbage, or a very savory cabbage or kale stew.
Usually you can also find a tangy pickled cucumber salad or the likes on the table to offset the sweetness.
Fun fact, traditionally,æbleskiver was made with a slice of apple baked into them.
Hence the name "æbleskiver" - "appleslices"
Love the effort ❤️
lol thats not very close to danish frikadeller, we use half veal mince half pork, and the use of oats and sage is a abomination 😅 and to cook the frikadeller in the sauce, is a norwegian and swedish tradition, not danish. the potatoes have be a lot smaller, and cook ind the caramel for longer, for the caramel to soak in to the fully boiled potato ;)
There really is no need to roll the frikadeller in your hands for a minute. You just take spoon in one hand and just shape them with the palm of the other hand as you put them im the pan.
And we use very small potatoes to make brown potatoes, not big ones. When you use smaller ones, you get a much better potato/caramel ratio. 😊
As a Dane I have been waiting for this one!
Same
Let us know what you think when you get to the end :)
@@SortedFood Very well! The brunede kartofler and æbleskiver is basically on point. Traditionally you would take out meatballs and make a gravy in the pan that you cooked the frikadeller in (Brun sovs). As a side dish Rødkål (Braised red cabbage) or pickled cucumber is common ;) All and all very well done!
@SortedFood Ben... PUT DOWN THE NUTMEG! Also the sage and garlic, bin. We're boring with our seasoning okay 😂
I love that both of my suggestions from last episode made it! It was so great to see you make dishes I've had many times before! Thank you so much!
That has absolutely nothing to do with frikadeller 🤦♂️
Frikadeller, is made from pork& veal, not pork only. And brunede kartofler, are usually smaller.
What I’m eager to see is the Danes being frank with their opinions.
Ben was spot on regarding something fermented with both the frikadeller and the brown potatoes. The frikadeller we eat all year round, but can be eaten with something like red cabbage or pickles. The brown potatoes is typically a christmas side dish to go with the rest of the fatty food items served, but then with fermented red cabbage, pickles gherkins or something like that.
The æbleskiver were spot on, although, typically now people but them store bought and eat them with jam and flower suger, but also a more typically winter thing to eat.
As a Dutchie I’m wondering if the frikandeller are anything like our frikandellen… 👀
Our Indonesian perkedel! (Seems similar, 2 minutes in!)
What do you think looks wise?
@@SortedFood nowhere near it. 😂
The Dutch frikandellen are also made with meat but they’re shaped like a very straight sausage (there’s no bend in it).
As a Danish person judging from what I've seen of dutch frikandellen i think the main difference is how we shape them, since the spices seem quite similar.
@@krafthelvedemand that could be what links them. Given that the name is so similar, there has to be some common ground between them.
Pretty good, but a weird combo. We would normally have normal white potatoes with frikadeller. And some pickled vegetable on the side. Usually cucumber. The sugar potatoes are pretty exclusively a Christmas thing. They would be served in addition to normal white potatoes.making the sauce with the meatballs is new to me, but I guess I works fine. A danish grandmother would probably be very skeptical of the garlic and some of the seasoning in the meatballs. I might give it a go. Personally, I would need the sauce much darker. We often use a dark caramel to colour the sauce. Kulør for the win!
Æbleskiver is rarely a dessert. It's more of a Christmas time snack. Chocolate isn't traditional. If they are filled, it's with pieces of apple. Served with jam and powdered sugar on the side to dip them in.
Not sure I'd have recognised those as a Danish dish, but certainly an interesting take on our cooking.
As a dish you serve Frikadeller(Meatballs) with brun sovs(Brown sauce) and kartofler(potatoes). I've never seen them paired with caramelized potatoes. These are served at Christmas, usually with roast pork or duck , red cabbage and normal cooked potatoes with whatever you prefer beside of that :)
I absolutely have the urge now to break out my aebleskiver pan and get to work! Great show! Thank you Sorted! ❤
Dane here, my five year old just screamed at the screen "That is not how you make frikadeller!"😂 but we loved this, and based on the info you had you did better than most propably would😂❤
I'm sorry guys, but as a dane and chef, I have never seen frikadeller served or cooked like that. The flour goes into the meat mix, not on them during cooking. They are fried in a mix of butter and oil and we normally don't add liquids to the pan unless we want to make a pan sauce, if we do that we remove the frikadeller from the pan and make a sauce with heavy cream. It kinda looks like you guys found a Swedish inspired frikadelle recipie. Also Ben as you said with the tool for flipping æbleskiver, Danish mothers and grandmothers have always used a knitting needle
I’m danish also and you did alright 😃 👍🏼
But I do have to say, that the meat of the “frikadeller” I’ve always been taught that you need to not beat/stir it too much, because then it becomes too mushy/creamy (hard to describe) I needs a little texture from the meat.
I always purè the onions and use flower, not oats. (I think that’s the more original way and oats is the more “healthy” version. I also use an egg and a little water, not much, it’s to get the texture right.
Then you let it rest in the fridge for 30-60 minutes before using a regular spoon to form the “frikadelle” and it’s supposed to be a little oval and a little bit flat - not round as regular meatball.
Then cook it on a pan so that it gets fried and brown on each side until it’s cooked all way through.
The sauce is made from the grease you cooked the “frikadelle” in. You spread a little flour, whisk it so it makes a small “ball”. Then you use either water or milk to dilute it to the consistency you want (a little thick) and mostly you and it with a little cream but it depends on how you want it….
I just eat it with regular white boiled potatoes (the small brown/sugar coated ones are (mostly)for Christmas dinner..
I like to eat it with just pickles/thinly sliced cucumber in a vinegar mix (cucumber salad?) or thinly sliced red cabbage cooked with a little sugar (maybe a tiny bit of vinegar) so it becomes a little soft and then served warm along with everything else… (maybe I just eat both) or pickled beeds.
Wheeew, that was a lot 😆😅😅
Dunno if you made it to the end.
Ebbers is so spot on in saying it needs a berry or sour fermented cabbage or something.
Most people will have a clear berry "gelly" called ribsgele, pickled cucumber, something called asier which is also a sour pickled veg or pickled red cabbage with this. All to add a bit of acidity.
Also... I've never once seen round frikadeller but I guess some people make them round since you found a picture of it 🤷♀️😊 never seen them prepared in the sauce like that either.. but it looks amazing! I'll definitely try that next time I make them.
Also.. most purple use the small precooked potatoes for the potatoes
Hi guys.
Frikadeller is served with boiled white potatoes and a parsley bechamel sauce.
The caramelised potatoes is a chrismas tradition and normaly served with whole roasted duck.
The "brown" sauce, is a pan sauce usually served with "dansk bøf" (ground beef in thick patties, fried in a pan).
None, or seldom are any of these dishes are served together in the same meal.
But hey! - you can call it fusion food, with in the traditional danish kitchen.
Cool.
I’ve been loving all of the dishes that have been created during this series. They all look so good…
Also, since next episode is going to be an English dish (or dishes), it’d would be fun if James could either join in with the cooking process or be the one giving out the hints.
Granted, he’d need to be free and agree to it, but it’s fun to think about…
When I was growing up (in Denmark), my mother never did the gravy - the frikadeller were crispy on the outside. We might have a gravy with potatoes, but it was made separately. Served with asier, a pickled cucumber, or other pickly stuff. Also, brunede kartofler tend to only be for special meals, like Christmas dinner. Tip: turn the aebleskiver with a knitting needle. The pointy end makes it easier. Thanks for the homesickness and hunger! ED: I shared the video with my mother whose aebleskiver are the best I've ever tasted. Her comment: "Looks a little heavy and doughy, but a good try when you have no idea how." 🙂
Frikadelle(n) is also the northern German word for meatballs. Usually made with half pork and half beef, egg, onions and either breadcrumbs or dried bread, which was soaked in water, than squeezed out and shredded. If you are feeling fancy, you can also add diced red capsicum or some diced cheese.
Though the German version typically doesn't have a sauce (there can be, but it is not a normal part of the dish)
Can’t wait for the next one! I love this series!!
Æbleskiver is typically enjoyed in the afternoon with the danish drink gløgg or hot chocolat 😊
Loving this series! A few ideas for English dishes:
Guernsey bean jar
Cromer crab
Lamb's tail pie
Melton Mowbray Pork Pie
Morecambe Bay potted shrimp
Squab pie
Stottie cake
Banoffee pie
Cabinet pudding
Chorley cake
Gypsy tart
For the english dish I would love to see Ben and Jamie make a toad in the hole, it's a dish I've fell in love with a few month back, I also think seeing a chef make it would help me whenever I make it with the little tip and tricks Ben often uses
Spot on with the pork for frikadeller. If it needs to be extra fancy then you use pork and veal 50/50. The flour is mixed into the meat so we can absorb a bit of water. They will turn out "fluffy" if your affraid of them over cooking you can use potato starch. that will make them gluten free as well.