Dis­cover the essence of Copen­hagen’s food and cul­ture, with de­lights from Dan­ish chef Trine Hah­ne­mann

House Beautiful (UK) - - EATING COPENHAGEN -

Schnitzel with an­chovies, horse­rad­ish and ca­pers


50g plain flour

Sea salt and black pep­per 2 medium eggs

100g bread­crumbs

4 x 150g pork loin steaks 400g Brus­sels sprouts

65g salted but­ter

4tbsp ca­pers

4 canned an­chovy fil­lets,


4tbsp finely grated horse­rad­ish (fresh is best if you can find it) Hand­ful of dill sprigs 2 lemons, cut in half

1 Mix the flour with a pinch of salt and pep­per on a plate. In a dif­fer­ent con­tainer, lightly beat the eggs, and, on an­other plate, spread out the bread­crumbs.

Roll the pork in the sea­soned flour, mak­ing sure it’s thor­oughly coated, then dip each piece into the egg un­til coated. Drain off the ex­cess egg and turn the pork loin steaks in the crumbs un­til com­pletely coated on all sides.

2 Trim the sprouts and cut them into quar­ters. Heat 20g of the but­ter in a fry­ing pan and sauté the sprouts for 5min, adding a few spoon­fuls of wa­ter if they start to stick to the pan. Re­move from the heat and keep warm.

3 Mean­while, melt 30g more of the but­ter in a large fry­ing pan un­til bub­bling briskly. Fry the coated steaks for 2-3min on each side un­til golden and crisp. Place them on a plate.

4 Wipe the pan and heat the re­main­ing but­ter un­til golden, then fry the ca­pers and chopped an­chovies over a high heat for a few min­utes. Serve each schnitzel with a sprin­kling of the horse­rad­ish and dill on top, as well as the fried ca­pers, an­chovies and melted but­ter. Ac­com­pany with the le­mon halves and sautéed sprouts.

Beet­root and cele­riac cakes with potato wedges See left



200g beet­root, peeled and

shred­ded or coarsely grated 200g cele­riac, peeled and

shred­ded or coarsely grated 1 small onion, coarsely grated 4tbsp plain flour

2tbsp bread­crumbs

1tsp co­rian­der seeds, crushed 1tsp cumin seeds, crushed 2 medium eggs, lightly beaten Sea salt and black pep­per 2tbsp salted but­ter

1tbsp olive oil FOR THE POTATO WEDGES 6 large pota­toes, skins on 4 thyme sprigs

4tbsp olive oil

1 For the beet­root and cele­riac cakes, in a large bowl, mix to­gether the beet­root, cele­riac, onion, flour, bread­crumbs and spices. Mix in the beaten eggs, then sea­son well with salt and pep­per. Leave to rest.

2 Pre­heat oven to 180°C/160°C fan/gas mark 4. Cut the pota­toes into wedges and place in an oven­proof dish. Mix in the thyme and olive oil, sea­son with salt and pep­per, then bake for 30min.

3 Melt the but­ter and olive oil to­gether in a large fry­ing pan. Form ovals out of the beet­root mix­ture with a spoon and fry for 10min, turn­ing reg­u­larly.

4 Serve the cakes with the potato wedges and creamed spinach (see cook’s note, op­po­site) on the side.

‘This cos­mopoli­tan city is fa­mous for its restau­rants, cof­fee, bi­cy­cling cul­ture, friend­li­ness and hygge’ Trine Hah­ne­mann

See recipe over­leaf

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.