This is the first meal of a few I have planned over Euro 2020.
It will mostly be dishes of countries that I haven’t cooked meals from over previous tournaments including, excitingly, Scotland!
Everyone knows the story of the Danish Dynamite of 1992, but here’s a recap just in case.
Coach Richard Moller Nielsen’s squad had not qualified for Euro ’92 in Sweden. Still, when the country that had finished above them, Yugoslavia were excluded from the tournament after the breakup of the country and ensuing warfare, the Danes earned a last-minute callup.
Their players including Peter Schmeichel, Jon Jensen, and my own favourite player of all time, Brian Laudrup, were recalled hastily from their summer holidays!
After a slow start to the tournament that saw them draw ith England and lose to hosts Sweden, they eventually found their form and progressed through the stages, meeting Germany in the final, who they upset 2-0 for one of the biggest Euro shocks ever.
For my Danish meal, I’m making the national dish of Stegt Flaesk med Persillesovs (Fried Pork with Parsley Sauce).
Ingredients (serves 4):
- 500g pork belly sliced into 5mm thick steaks
- 700g new potatoes (skin on)
- 50g Danish butter (slightly salted)
- 4 tbs plain flour
- 300ml milk
- 100ml single cream
- 2 handfuls chopped fresh parsley (keep some back for garnish)
- 1tsp ground nutmeg
- Salt & pepper to taste
- Slice the pork belly and season with salt and pepper.
- Clean the potatoes and boil in salted water for 15-20 minutes.
- Finely chop the parsley.
- Dry mix the butter and flour in a bowl, then add to a sauce pot to melt.
- Once the mixture starts to melt, add some of the milk and stir until it reaches a thin paste consistency.
- Keep adding milk and stirring, and repeat until it reaches a good sauce consistency.
- Add nutmeg, salt, Pepper and the chopped parsley and let the sauce simmer on the heat for 5-10 minutes to let the flavours blend.
- Add the pork belly to a pan on high heat.
- Brown for around 30 seconds on each side, then turn down the heat to medium-low and keep cooking for around a further 8 minutes, turning regularly.
- Let the meat rest for a few minutes before plating up.
- Put the potatoes on a dinner plate, then pour over the warm parsley sauce.
- Add the pork belly slices to the plate.
- Sprinkle the leftover parsley over the dish to garnish.
- I served with some pickled beetroot and a dollop of wholegrain mustard, which I would recommend as the acidity cuts through the richness of the pork and sauce.
Nyd din mad!