- Okay, boys spin the wheel.
- And we get to play again.
(wheel clicking)
- And we are going to.
- Denmark.
[All] Denmark!
- A little close to home.
I wonder what we come up with.
- Right everyone!
Thank you very much for all of your Denmark suggestions.
Boys?
The dishes that we would like you to
cook today are Frikadeller with Brunede Kartofler
and Aebleskiver.
Thank you to everyone who commented
and suggested these dishes.
I think we're gonna have some fun today.
Instant reactions.
Have you heard of any of those dishes?
- Yes. No.
And half.
So Afrikander definitely had in Copenhagen.
- Right?
- And the third thing is something with apples.
It must be the dessert.
We're doing dishes, so I reckon it's
meatballs and potatoes, cause they're there.
- Yeah.
(laughs)
- And something with apple.
- So we're gonna kick off with the Brunede Kartofler.
And your first hint is: think tarte tatin with potatoes.
So we've given the boys
all of the ingredients that they need.
And for the first dish there are two options
of a direction to go.
- We have like waxy, new potatoes.
- Yeah.
- And we have a tin of peeled new potatoes.
So instantly there are two options.
One is pre-done for us.
One we do from scratch.
So I'm feeling like we just boil these up for enough time
so they're pretty much cooked through,
and then we finish them in a caramel.
(upbeat music)
- [Barry] What can I do, Chef?
- Chop that!
- Do slice or dice?
- Very, very fine dice.
So the potatoes are just gonna parboil.
I don't think we wanna cook them all the way through.
Maybe we'll give them 8 to 10 minutes,
then we'll check them.
So meatballs, I'm thinking we have pork mince.
They might also be beef.
They might be a mix mixture of the two.
An Italian meatball might be,
I don't know about a Danish meatball.
Might be veal.
We are going with pork, onion...
- [Barry] Why is this bit important?
- Like when you make potato rosti
you don't necessarily need all
of the liquid in the potato.
For a meatball you don't particularly want
all the liquid in the onion,
because we are gonna add in milk as our liquid,
which is richer.
- Gotcha.
- And then it is bound with milky breadcrumbs.
Here we're gonna use oats.
So think about the region.
Oats and rye and barley.
Common ingredients in Denmark.
It's why rye bread is so popular.
Garlic, sage, nutmeg, lots of it.
(upbeat music)
We've been given an egg.
- Hmm Hmm.
- And I'm not sure I typically would add egg into this mix.
- Is there enough fat in there already?
- Egg is good to bind very lean meats.
But also here we've got the porridge oats and the milk.
The proteins will stick as they cook
but we've been given it.
Should we use it?
(upbeat music)
- You sure it's pork?
- Pork or veal?
Pork, it's pork. - Oh yeah I can hear it.
- It's, It's, I'm pretty sure it's pork.
- But it could be veal couldn't it?
- You could use veal, you could use a mix of pork and beef.
But the point is
you kind of want to really work it quite hard.
In fact, you could even put this
into like a food processor and just beat it.
- This might be a good time for hint number two.
- Yes please.
- I'm slightly scared to give this as a hint.
Beat your meat.
- That's literally what I just said.
- He's, he's beating his meat.
He's fisting his meat, really.
- Knuckling.
- Knuckling his meat.
(upbeat music)
- It seems odd to me to put flour into it
cause then you absolutely have to cook it
all the way through
to the temperature that flour cooks out to.
- So you're thinking coating
in that to protect it. - Maybe a little dusting
of hands to roll them.
- Gotcha.
- Maybe to colour them.
If it goes all the way through the meatball
you've got to cook the flour out.
- That makes sense, okay.
- Which means you potentially overcook pork
in my head,
but I don't know the recipe.
- So it feels like you're far more comfortable
in this episode than maybe some of the other regions
that we've explored so far in this series.
- It literally is closer to home.
- And compared to the other three countries we've done,
we've been to this one.
I have never made Danish meatballs called -
- Frikadeller.
- But I have made Swedish meatballs
and they're very connected by a bridge.
I've been across it.
You end up in Sweden,
and you can have very similar meatballs.
(laughs)
- It's very easy to fly
into Copenhagen Airport
and accidentally find yourself in
In Sweden.
- Sweden, isn't it?
- I think it is a pan sauce you make around the meatballs,
once you've made the meatballs.
So like a roux.
- Right.
- And add the cream, and probably a lot
of the extra flavours, maybe the nutmeg again.
- We'll take, take the, take the balls out first
and then do it in the pan, or -
- Yeah, which is why, or around the balls.
Which is why I think possibly a floured ball will give you
little gnarly bits that catch
that give you a bit more flavour in your pan sauce.
- Gotcha. Okay.
- Is my thinking.
So meatballs have been seasoned, salt, pepper,
but also nutmeg, sage, garlic and some very finely
diced onion, and then beaten so that they've become quite
pappy in their consistency.
Now with floured hands, I've just rolled them
into meatballs, and we will fry them off.
(upbeat music)
- Flour.
Sort of zhush em around. Now they've got a crispy coating,
they shouldn't break up too much,
and then stock bit at a time to make a sauce around it.
(upbeat music plays)
- So then reduce that down.
- Cook out the flour, reduce down the stock,
and then finish with cream.
- What were you doing there?
I was just gonna make a sugar butter situation
that we toss these in.
- A sugar, butter situation?
- Yeah.
(laughing)
- The sugar butter situation to cook the potato in.
Cause don't forget, these aren't fully cooked
they're just parboiled.
- Okay.
- So they're gonna need a good 10 minutes or so in the pan,
constantly moving in what is basically sugar and butter,
As opposed to take a caramel, pull it back with butter.
And then add potatoes. - Interesting.
- Could be either way,
but I think we'll end up in the same place.
- Bring on the sugar butter situation.
- Doesn't everyone love one?
Boop!
(upbeat music)
- So as a comparison.
- Hmm Hmm.
- (Ben) Waxy potatoes- - (Barry) Oh okay.
- that we've parboiled and then peeled
versus these.
You can literally see the water, you can squeeze it.
These are an absolute hack and a cheat.
- Oh okay.
They're great in things like potato salad,
they're great.
If you're making a quick tartiflette.
They're great for a lot of things.
My fear would be they're not the same texture
as cooking a waxy one from scratch.
- Or taste.
Nowhere near as tasty.
(upbeat music)
Just to be clear, we're putting potatoes in caramel.
- Yeah. Quickly.
- Okay.
- Do it carefully.
- Many things to remember (laughs).
- Keep going.
- You said carefully!
I dunno what to do.
No that's not careful!
(upbeat jazz music)
It's looking really yummy.
But I'm still confused.
- I'm most confused by the fact
that I feel like these need a good amount
of cooking yet.
Cause we parboiled them and they were under,
but that's gonna need a good 10 minutes of cooking.
- There's no pastry in this bit.
- Nope.
- It's nothing like a tarte tartin.
- No.
We just serve just really rich creamy meatballs
with really sugary potatoes.
Taste our meatball sauce.
See what you think.
(upbeat jazz music)
- It's really rich, indulgent.
A little bit drying.
So I feel like I need a, a sharp tang.
But that's, there's no tangy things here to put in it.
- Well I think again, typically what you would serve it with
we are serving it with these cause we been asked to.
- Good point. Good point.
- But I think typically you'd get a really
tangy berry like-
- Yeah, yeah, yeah.
- Jam.
- A lingonberry.
- Lingonberry would be a Swedish alternative.
But my understanding is this is just really rich and lovely.
- Main course.
Tick.
Dessert, question mark?
Hint number three.
Think takoyaki.
- Yeah. So like in in super in in shopping malls,
they have like lots of big, they have these,
and they make little pancakes on them.
- And you flip them, they fall down.
- Yeah.
- Takoyaki being octopus balls in Japan.
But this being a dough that you half fill,
and then the bottom sets and you flip them.
- Yeah.
- I've seen it done with chopsticks with takoyaki,
something that's not gonna scratch it.
But the middle is still wet.
So when you flip it a bit like a waffle iron
that you flip halfway through,
it falls down to the other half.
- Also similar to moon cakes.
- Make the batter,
which is eggs and flour, loosened with that.
Slightly sweetened, some raising agent.
Mix it all together.
(upbeat music)
- Now there's a couple ways of making this.
The traditional way as you would make American pancakes
I suppose, is to separate the egg whites from the egg yolks,
whisk them up separately so you get more air into them,
which is gonna help you in creating the spherical pancakes.
- The other way is the raising agent you've given us.
(upbeat music)
Right,
Do you wanna go at this, Baz?
Or shall I?
- I, I'll have a go.
(upbeat music)
- You've got seven holes to fill in quick succession.
Just remember which order,
cause you'll have to flip them in that order.
- How much can these rise?
- Now in theory they will set around,
begin to rise up but still have a liquid centre.
And then, and this will be the tricky part,
having the confidence to know when to flip them
so that the top is a shell and set,
and then the inside drips down and refills the second half.
- Mmmmm.
- I think it's confidence.
You just gotta commit, commit, commit.
- Oh oh.
Oh that way.
Not that way.
We're gonna change direction.
No, we're going that way.
No, I was less confident.
(laughs)
Okay, what.
- You got the idea.
- Hu hu hu.
- You're missing one little bit of technique,
- Uh huh.
- Which will help them go
from being disc shaped to being spherical shaped.
- Okay.
- So fill the holes about three quarters
of the way up with the batter.
- Uh huh.
- Then when they start to get firm on the bottom
go into flip, but only flip it 90 degrees.
- Oh!
- By doing that it lets the middle batter,
which is still liquid.
Run out. - Fall out.
- And you're then left with a hole at the top.
You fill that with a little bit of more batter.
- I'm with you.
- And then spin round again.
That is also the time where you could put a filling in.
- As a first attempt?
Not great.
But now we think we've got the technique in mind.
Lots of butter, less batter and turning ever so slightly,
so you get a more spherical shape.
- But also now the pan is properly reheated
and we understand what we're doing.
Pastry brush makes life easier.
Piping bag makes life easier.
- Yeah, yeah, yeah, yeah.
That's what it is there.
(upbeat music)
- Yeah, yeah.
Just knock it over. (laughs)
Which feels wrong, doesn't it?
- Yeah. You're kind of spilling it.
- Yeah.
(upbeat music)
- Oh no, now you're talking Ebbers!
- Now we know what we're doing.
- Got your eye in!
- Look at these!
It's one of those things, like anything and everything
you know the first time you see the joy
of a young child flipping their first pancake.
- Hmm mmm.
- It's never good,
but there's a moment where there's like, we've achieved it.
- Yep.
- And then all they wanna do is have another go.
- Yep.
- And get better and better.
That's me right now.
(upbeat music)
(page whooshing)
(upbeat music)
- Okay boys.
Well this is what we were going for.
(page whooshing)
So the Frikadeller,
- Yeah.
- The Brunede Kartofler.
- Similar colour.
Okay.
- Yeah. Yeah.
They got smaller new potatoes.
- Yeah, ours is sort of more elongated, but...
- And then,
(page whooshes)
- Shape of, and yeah we did that.
- Oh nailed that!
- Result. Yeah.
Spot on.
I mean obviously plating different,
but in principle, pretty close.
- Which of the trio of balls do we start off with?
- Let's start with the meaty ones.
(upbeat music)
- Very sausage-like texture.
- Very tender balls.
In the sense that it kind of almost pasty.
- Yeah. - Yeah.
- Because of the oats and because of the beating.
Oh flavor's good.
- Lovely.
Love the sauce.
- Have you ever had caramelised potatoes?
- No. But we've had things like sweet potato casserole.
- Yes.
- Which is covered in sugar, which then caramelises.
And there are things like pork dishes
in Vietnam that start with a caramel.
So caramel in savoury food,
I'm on board with.
I've never had potatoes.
- Cheers.
- That is exactly what I expected.
- Yeah.
- But it's also really good.
- That is delicious.
- Why don't we caramelise potatoes?
- Do you know what?
And I dunno if it's traditional, but heavy
on black pepper at the end and that savoury warmth
of black pepper with sweet is kind of a nice marriage.
- Yeah.
- I'm not sure my potatoes need that much sugar on them,
but I kind of like it.
But you know what's missing?
- Mm.
- But that's really sweet.
That is really fatty and creamy.
It's missing some kind of-
- Oh my goodness.
- Fermented cabbage, sauerkrauty-
Cheers.
- Cheers.
- We've called it dessert, but I have seen 'em
on breakfast buffets and like,
we would have pancakes.
I wonder what that time of day these are enjoyed
- By pouring the batter in repeatedly,
it becomes much denser.
But with the batter being quite airy, it's still light.
- Cause they are light and pillowy.
Spongy.
- Yeah.
- Almost more like a donut bread.
If I'm honest.
These I don't think were particularly new,
in either process or method.
They taste incredible.
But these two dishes, brand new to us on the channel,
and again, that's what I love about doing these.
- The danger with those is
you know how easily inspired we are as normals-
- Don't keep putting sugar in everything.
(laughs)
- Well let's spin the wheel and find out where's next then?
- Alright, ready?
- Yep.
- Spin the wheel.
- Here it goes.
- Where we going?
Where we going?
- Ooh, the e's.
- England!
(hands clap)
- It's coming home!
- [Both] It's coming...
- It didn't, did it?
- No it didn't.
(upbeat music)