‘ʁøðgʁøːˀð mɛð ‘fløːðɛ

So last night I had my Nigella moment. Some friends are exhibiting at an upcoming art event in Roskilde (that’s in Denmark, where the big annual rock festival happens), and the theme is “Localities”. Being the charming Doing it for Daddy girls, they decided to subvert the expected take on South Africa and instead make a film about me. How clever is that!

OK, it is a film about a Dane living outside of Denmark perhaps. (An extra-Dane?). Or about a “Dane” cooking a “Danish” meal in a kitchen in Cape Town. Whatever. We’ll let them do the analysis. But it did give me a chance to devise a funky menu, spend most of a day cooking (if we start counting at 9am when I put a 5kg leg of pork in the oven), and to be on camera.

For the record, it’s pretty weird being on camera. I’m not sure I like it. Or maybe I do, but I’m not sure I’m any good at it. And filming 6 people putting away almost 5 kg of pork and perhaps as much wine  probably doesn’t make for very charming television. But more importantly perhaps, I got to – for the first time – make my dinner guests both eat and try to say rødgrød med fløde, that most iconic Danish dish-phrase. It’s basically not-quite-jam: you cook up some berries with a bit of sugar, thicken with a little cornstarch (or arrowroot if you’re authentic, but we know I’m not), and serve it cold with a splash of (unwhipped) cream.

It’s actually pretty delicious, especially after a large meal. We started with three kinds of smushi – beetroot-horseradish-salmon-pickled ginger; egg-wasabi mayo-shrimp; herring-red onion-caper – along with obligatory snaps (and Skål!). Then there was that hunk of pork which my mother never made for us at home. How the wolves attacked that crackling! And red cabbage, caramelised potatoes, pickled cucumber: basically Christmas.

The other good thing about not-quite-jam with cream for dessert is that it’s so *light and fresh* that you can still be a bit decadent and manage a couple of, say, “rum”balls made with leftover brandy pudding. (Genius, by the way).

I may not be Nigella (and I may not even be Danish), but at least I can say rødgrød med fløde. 

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