Prebe's easter lunch (show-off warning!)

Post by **Prebe** » Fri Mar 21, 2008 7:27 pm

Havin guests on easter saturday. Menu:
Three kinds of herrings:

Breadcrumbed and fried fresh herrings pickled for two days in a sweet mild vinegar.

Curry herring. Raw cured, and picled herrings in a home made curry dressing with diced apple, capers and sour cream.

Spice-cured herring, pickled in a mild vinegar with the same spices used for curing.

(more to follow. I am going to watch "Hally Pot" and the order of the Phoenix)

Post by **Cameraman Jenn** » Fri Mar 21, 2008 11:44 pm

That's alot of herring Prebear.

I hope you have other dishes on the menu....

YouTube · Post by **Menolly** » Sat Mar 22, 2008 12:29 am

<--- could live on good herring

well, for a day or two anyway...

Post by **Prebe** » Sat Mar 22, 2008 7:10 am

Jenn wrote:That's alot of herring Prebear. I hope you have other dishes on the menu....

U bet!

Mayonnaise salads are:
Mackrel with diced tomatoes and basil in a neutral mayo.

Prawns with a sprinkle of fresh tyme and dill. Mayo laced with sour cream and lemon.

Diced wieners with diced potatoes and chives in a light mustard mayo

Hot Meat dishes are:
Danish meatballs with gerkins and pickled beetroots
Pork liver paté with pan fried bacon and mushrooms
Lightly butter-fried thick slices of pork tenderloin with caramelised onions

Cold meat dishes are:
Uniper smoked salami
Thin slices of smoked/boiled ham with star anniseed and cloves
Meat sausage (a kind of Danish Mortadella)
Cured and smoked leg of lamb in shin slices

All cold cuts served with egg-royalle with and without spinach.

To finish: A VERY mature sliceable danish cheese drizzled with rhum.

Everything is eaten with rye-bread, except the prawn salad, where a french loaf comes in handy.

Dill scnapps for the herring and a sloe-berry schnapps for the cheese, and a good Plzner chaser.

Post by **stonemaybe** » Sat Mar 22, 2008 7:21 am

Wow! Please make sure you take a photo before you start eating and post it!

YouTube · Post by **Menolly** » Sat Mar 22, 2008 12:34 pm

ITA w/ Stone.
However...
...a ticket to Denmark so I could personally partake of this meal would be even better...

Post by **Prebe** » Sat Mar 22, 2008 8:05 pm

Urgh! It's over. I'm full. Very full.

We were 8, and I had food enough for 20 at least.

I should have thought about pictures! Dammit! It looked good too.

My mum is comming over for leftovers tomorrow, so it won't be wasted. And the herrings keep well in the fridge and the cold cuts can be frozen.

You know about the standing invitation Menolly

However, my economy does not alas alow sponsoring overseas visitors airfare.

Post by **stonemaybe** » Sun Mar 23, 2008 8:36 pm

you'll just have to make another one, Prebe, and take photos of tat for us!

Post by **Skyweir** » Mon Mar 24, 2008 2:42 am

wow .. that is one heck of a feast

did it come with a cholesterol warning ..

lol ..

jk

Post by **Prebe** » Mon Mar 24, 2008 7:19 am

Skyweir wrote:did it come with a cholesterol warning ..
lol ..

Cholesterol warnings are discouraged around Easter and Christmas

I'll remember the photos next time Stone; lest you do not not trust me

Post by **Skyweir** » Mon Mar 24, 2008 10:21 am

niice .. the only way to go .. that is if you actually want to enjoy christmas and easter yummies

photos would be great next time .. that way you can truly torture the less fortunate non-feast-attendees :p

but hey a little herring with that herring?? lol

nay sir .. its all food .. and good for chowing down on

Post by **Damelon** » Mon Mar 24, 2008 11:55 am

Sounded like a great meal, Prebe.

I've always associated herring with New Year. It's the first thing we eat after midnight.

Post by **Skyweir** » Mon Mar 24, 2008 5:59 pm

i am herring inexperienced .. i guess i should give it a try .. i've seen em in glass jars in the deli bar .. looking out at the world

i think its a pickle thing .. not big on the pickles

they cant be all bad .. there is clearly a strong herring following

there must be a good reason for it

Post by **Prebe** » Thu Apr 03, 2008 7:48 pm

Damelon wrote:I've always associated herring with New Year. It's the first thing we eat after midnight.

Cool! What kind? And where does the tradition come from?

I bet it beats the hell out of the nauseatingly sweet marcipan-cake and ill-matching dry champaign the has petrified into some ghastly new-years tradition in Denmark, because some mid 20'th century bonehead forced it upon the starving post-war Danes only because it was two things that were both hard to come by and hence: a luxury! *shakes head*

Post by **aliantha** » Thu Apr 03, 2008 7:52 pm

In the Southern US, the New Year's Day tradition is to eat black-eyed peas to prevent a rotten year. For my 23-ish years on Earth prior to moving to Virginia, I had never heard of this tradition, and so never followed it. Didn't really notice whether my years were good or bad. But since moving here, I kick myself if I forget the black-eyed peas.

YouTube · Post by **Menolly** » Thu Apr 03, 2008 8:21 pm

No New Years Eve traditions here, but for the Jewish New Year, Rosh HaShannah (Head of the Year) we got to have a fish head somehow.

*shudder*

I usually make a fish stock with the heads, and then poach the rest of the fish in the stock.

Kevin's Watch

Kevin's Watch

Prebe's easter lunch (show-off warning!)

Prebe's easter lunch (show-off warning!)