It’s actually happening and some people are surprised, I’m leaving London in two months as excited as a wild horse who’s been penned up for a while and the gate is slowly being opened to let me free again. I know, I’m not making my time here sound very fun, but a post regarding this will come soon enough, I think the one thing I can say is that this is a place that’s known for being tough.
Before I go though, I have to find a new roommate because I’ll be staying with a friend until I depart at the end of April and this task is like finding a needle in a haystack. Even though we’ve met some cool people, no one seems to be good enough to stick for those who live in the flat. The reality of making a decision from five minutes in a stranger’s company and feeling that they would be a good fit is difficult and it’s further confined by those who respond to the advertisement. Anyway, the search continues and I’ll be eating this Brændende Kærlighed or better translated to Burning Love to ease my way through finding that person. I get it, people love potatoes and bacon so putting these two together seems like an obvious name, but it’s also not something I ever thought I would find a dish being called, let alone something I would make.
Full disclosure, when I stumbled upon this recipe I had to do a double take. A recipe when translated called Burning Love is not something you see every day nor an exact description of what you would eat. The best historical record I can find is in the link for the recipe itself, this is a very traditional recipe which originated from Rural Denmark.
Brændende Kærlighed – Burning Love
Adapted from copenhagenet.dk
2.2 pounds/1 kilo mashing potatoes, peeled and cubed
10 bacon rashers, sliced into 1/2 inch slices
1 large onion, peeled and sliced into thin half moons
2/3 cup pouring cream
Handful chives, finely sliced
Salt and pepper to season
Place the potatoes in a pot with enough water to fill it halfway, on medium high heat until soft.
Meanwhile, place the bacon in a pan on medium heat until lightly cooked, approximately 2 minutes. add the onions and stir through. Cook until the bacon begins to brown, add in 10 grams of the butter and stir through.
Continue cooking until crispy and stir to ensure the bacon and onion doesn’t stick to the base of the frying pan.
Drain the potatoes and add the butter and cream. Mash or puree until smooth and well combined.
Serve the potatoes on a plate and top with the crispy bacon on top. Season with salt and pepper and finish with the chives.