Burning love

As the otherwise beautiful weather was shattered by a storm shaking the windows and howling outside yesterday evening, we felt like a nice hearty meal. What could be better than return to my childhood roots and put together some ‘burning love’ (brændende kærlighed). This an adaption of my mother’s recipe which is an all-time favorite of mine.

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The name burning love is actually a direct translation from Danish which made me think about where the name came from. No definitive answers although some people suggest that it looks like a bonfire if you make a mount of mashed potato with the fried meats on the very top. It is also said that two lovers were cooking the dish once upon a time and were staring too deep into each others eyes (or something like that!) and forgot about the dish, thus earning it its ‘burnt’ name 😉

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To make this a VEGAN meal you could substitute the meats for vegan bacon and sausages! Either buy them ready made or you could even try and ‘make’ your own. Check out Vegan Adventures’ bacon here. I am going to try that sometime soon – using gluten-free flour instead or regular flour and glucose syrup instead of molasses (although it will loose some of the flavor by not using blackstrap molasses). You could also try to make your own vegan sausages with this recipe from Hell Yeah It’s Vegan! (using same swaps as above to make it gluten and fructose free).

DAIRY FREE – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Enough for dinner for 2.

2 kumara potatoes (or yams or other sweet potatoes)

1 regular large white potato

6-7 long rashers of thin streaky bacon

2 continental/European frankfurters

1 German spicy kransky sausage

A handful celery leaves

Crispy fried onions to sprinkle over the top (you can get these in European delicatessen or other specialty stores. Or, you can make them yourself – all you need is shallots, gluten-free all purpose flour and oil for deep frying. Cut the onions in very very very thin slices and cover in flour. Heat up oil and fry them until they turn brown and crunchy. Then place on paper towels to soak up the excess oil). You can also just swap for regular pan-fried onions.

Directions:

Heat a pot of water. Peel your potatoes, cut them into big chunks and pop them in the water and heat to a low boil. Whilst the potatoes are boiling, turn a pan to medium-high heat and put on your bacon in one layer so they all get crisp.

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Your bacon is done when it’s nice and crisp and looking almost a bit burnt (but don’t go black, black is not good for your body or taste, only dark brown).

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While the bacon is cooking, get your franks and sausages out and cut into small chunks (or have all this prepared beforehand).

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Take the bacon off the pan and place on paper towels to soak up the excess fat. Leave the bacon fat in the pan and now cook your sausages in this which brings out the most beautiful flavors.

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Chop your bacon into nice thin rows and leave for the moment. When the sausages have cooked, put them aside with the bacon.

Chop a handful of celery leaves finely leaving a leaf or two for decoration (you could use parsley as well, I just always have celery in the house and rarely use the leaves/the top anyways – less waste, more taste).

Now check that your potatoes are ready – you should be able to put a knife in one and have it slide though easily. Pour all the excess water away. Then pour all the fat from the pan into the pot with potatoes and mash away (this is in place of butter and makes it taste delicious – if you want a healthier version, just leave it out, but the taste is not the same). Add a pinch of salt and pepper and stir. Then, just before serving, add half the chopped celery to retain the fresh taste and give it a stir.

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Now all you have to do is plate it up. Place a portion of mashed potato on the plate. Add your bacon and sausage mix. Sprinkle celery and crispy onion on top and finish with a decorative celery leaf. Serve as is or traditionally it’s eaten with tomato sauce or ketchup. Enjoy!

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

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Comments

  1. A lovely tasty recipe! Yummmm!

    Like

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