right we’re gonna do a classic dish this
is an everyday dish here in Sweden I
wish I’d have known about it longer
because it’s the kind of food that I
absolutely love
it’s called pudding pan out which means
small pieces but the thing I love about
it is it’s a great way of making tasty
delicious food that we all love that
basically uses up leftovers and it’s
delicious so I’ve got some smoked bacon
I’ve got some elk salami which is pretty
normal out here you could use another
salami at home if you wanted to I’ve got
some smoked sausage here these are all
everyday things and then I’m left over
me you could use you know roast lamb
boiled lamb you know but you know this
is a bit of brisket and literally it
pulls apart I’m gonna cut that up in a
second so first things first I’ve got
the lovely pork here you’re gonna slice
it about a centimetre thick probably 101
nice slice will probably be enough
that’s do too for love you know this is
kind of like a saute really and it’s the
kind of thing on a Monday Tuesday after
the roast dinner on a Sunday in England
I would love to do right so I’m going to
slice this up into sort of chunky
lardons this is sort of my version of a
panna all right everyone’s gonna
have their own version what seems to be
the consistent thing is there’s always
some form of leftover meat there’s
always diced potatoes and onions and
then you know I’ve spoken to some chefs
and they put like parsnips in it
celeriac in it you know stuff that’s
kind of about you know some sort of mums
say you know whatever’s in the fridge so
you know it’s good hearty common-sense
food that embraces leftovers basically
so I’ve got this salami here just take
off the skin so I want to start dicing
now and dicing sort of seems to be what
people do I haven’t put any oil in that
pan so we’re naturally sort of rendering
so keep that moving around we don’t want
it catch in onion I’m gonna do two small
onions don’t get worked up about it but
we’re gonna thinking one centimetre dice
go straight in there
I mean already it’s starting to make me
feel happy what I’m gonna do is I’ve got
leftover meat here and you know so often
even if you take care of me you know the
next day in the fridge it kind of looks
a bit depressing this is cheap this is
brisket it’s a cheap cut of meat you
know but if it was a leg of lamb
leftover roast pork this kind of
philosophy I think of this dish that the
Swedes do can sort of embrace you know
just about any leftovers I love that
have a little stir about you know it’s
nice to have a nice large pan to do this
right you know I was talking to a couple
of chefs and stuff and they were saying
you know really you can put carrots in
you know I haven’t got parsnips but he
was saying that he puts pasties in his
I’m just gonna half it quarter it dice
it again add the carrots keep stirring
it baby already it’s beautiful colors
man so potatoes send them in your dice
you can’t I mean it’s just an exciting
dish to cook really now they always have
some pickled veggies right with some
lovely little gherkins or cucumbers or
whatever you want to call them so we’ve
got that and I’m gonna do a little
dressing we get some good mustard and
mustard is a really important part of
this you know what I love about the kind
of Swedish cooking is they’re kind of
use of like Heat horseradish mustards
it’s really important also their use of
pickles that acidity to kind of go with
the lovely oily fish or you know the
lovely meats and stuff so a little bit
of mustard goes in just like a teaspoon
got some lovely cider vinegar I’m gonna
put about tablespoon of vinegar about
two tablespoons of olive oil
put the lid on so we’re making a basic
dressing here yeah you know I think the
Swedes they’re really convincing about
their use of herbs yeah so the herbs on
picking up on the lovely deal flowers
here which pack a hell of a punch and
then you’ve got the deal leaves which
are lovely the delicate and then chives
so I’m going to rip off some of that and
then some parsley and just find these
slice so I’m going to put a little bit
to the side and then I’ll put the rest
of this stuff here in the dressing happy
with that dish now and you see that
that’s as dark as I want it I’m just
going to pour in a little bit of this
dressing and it’s gonna stop the frying
just that tiny bit it’s just gonna give
it a little bit of acidity to go all
that lovely rich meat plate it up there
you go so I’m gonna just take the top of
the egg I’m using a quail egg just
because they’re kind of delicate and
it’s not a Chevy thing you can get quail
eggs in just about all supermarkets now
and the idea is you toss it all up right
and it enriches the whole dish and the
residual heat of what you’ve cooked
cooks the egg right kind of sprinkle it
with some of those lovely herbs and
stuff like that get me a pickled veg out
and just load up a nice little plate and
honestly tell you what if I went to a
pub and they add that hit me knife and
fork gherkins pint of beer and this hash
brilliant and the idea is the egg yolk
isn’t to sit there being sort of like a
raw egg right it’s all hot on that plate
so you use you know eggs cook at a
really low temperature so you get your
knife and fork and you just sort of pop
that egg yolk and you just mix it up and
you fold it and you make a mess get your
cucumber
you stay in you eat it great comfort
food dish and you know we’ve seen a lot
of really damn delicate Swedish food on
this trip but the fact that they’ve kind
of got lovely frumpy comfort food like
this makes me think that it’s all
balanced you know I mean they got
everything in this sort of thing so good
it sort of reminds me of all the nice
bits of an English breakfast you know I
mean the egg bacon potatoes but it’s
just it’s just brilliant
you
is an everyday dish here in Sweden I
wish I’d have known about it longer
because it’s the kind of food that I
absolutely love
it’s called pudding pan out which means
small pieces but the thing I love about
it is it’s a great way of making tasty
delicious food that we all love that
basically uses up leftovers and it’s
delicious so I’ve got some smoked bacon
I’ve got some elk salami which is pretty
normal out here you could use another
salami at home if you wanted to I’ve got
some smoked sausage here these are all
everyday things and then I’m left over
me you could use you know roast lamb
boiled lamb you know but you know this
is a bit of brisket and literally it
pulls apart I’m gonna cut that up in a
second so first things first I’ve got
the lovely pork here you’re gonna slice
it about a centimetre thick probably 101
nice slice will probably be enough
that’s do too for love you know this is
kind of like a saute really and it’s the
kind of thing on a Monday Tuesday after
the roast dinner on a Sunday in England
I would love to do right so I’m going to
slice this up into sort of chunky
lardons this is sort of my version of a
panna all right everyone’s gonna
have their own version what seems to be
the consistent thing is there’s always
some form of leftover meat there’s
always diced potatoes and onions and
then you know I’ve spoken to some chefs
and they put like parsnips in it
celeriac in it you know stuff that’s
kind of about you know some sort of mums
say you know whatever’s in the fridge so
you know it’s good hearty common-sense
food that embraces leftovers basically
so I’ve got this salami here just take
off the skin so I want to start dicing
now and dicing sort of seems to be what
people do I haven’t put any oil in that
pan so we’re naturally sort of rendering
so keep that moving around we don’t want
it catch in onion I’m gonna do two small
onions don’t get worked up about it but
we’re gonna thinking one centimetre dice
go straight in there
I mean already it’s starting to make me
feel happy what I’m gonna do is I’ve got
leftover meat here and you know so often
even if you take care of me you know the
next day in the fridge it kind of looks
a bit depressing this is cheap this is
brisket it’s a cheap cut of meat you
know but if it was a leg of lamb
leftover roast pork this kind of
philosophy I think of this dish that the
Swedes do can sort of embrace you know
just about any leftovers I love that
have a little stir about you know it’s
nice to have a nice large pan to do this
right you know I was talking to a couple
of chefs and stuff and they were saying
you know really you can put carrots in
you know I haven’t got parsnips but he
was saying that he puts pasties in his
I’m just gonna half it quarter it dice
it again add the carrots keep stirring
it baby already it’s beautiful colors
man so potatoes send them in your dice
you can’t I mean it’s just an exciting
dish to cook really now they always have
some pickled veggies right with some
lovely little gherkins or cucumbers or
whatever you want to call them so we’ve
got that and I’m gonna do a little
dressing we get some good mustard and
mustard is a really important part of
this you know what I love about the kind
of Swedish cooking is they’re kind of
use of like Heat horseradish mustards
it’s really important also their use of
pickles that acidity to kind of go with
the lovely oily fish or you know the
lovely meats and stuff so a little bit
of mustard goes in just like a teaspoon
got some lovely cider vinegar I’m gonna
put about tablespoon of vinegar about
two tablespoons of olive oil
put the lid on so we’re making a basic
dressing here yeah you know I think the
Swedes they’re really convincing about
their use of herbs yeah so the herbs on
picking up on the lovely deal flowers
here which pack a hell of a punch and
then you’ve got the deal leaves which
are lovely the delicate and then chives
so I’m going to rip off some of that and
then some parsley and just find these
slice so I’m going to put a little bit
to the side and then I’ll put the rest
of this stuff here in the dressing happy
with that dish now and you see that
that’s as dark as I want it I’m just
going to pour in a little bit of this
dressing and it’s gonna stop the frying
just that tiny bit it’s just gonna give
it a little bit of acidity to go all
that lovely rich meat plate it up there
you go so I’m gonna just take the top of
the egg I’m using a quail egg just
because they’re kind of delicate and
it’s not a Chevy thing you can get quail
eggs in just about all supermarkets now
and the idea is you toss it all up right
and it enriches the whole dish and the
residual heat of what you’ve cooked
cooks the egg right kind of sprinkle it
with some of those lovely herbs and
stuff like that get me a pickled veg out
and just load up a nice little plate and
honestly tell you what if I went to a
pub and they add that hit me knife and
fork gherkins pint of beer and this hash
brilliant and the idea is the egg yolk
isn’t to sit there being sort of like a
raw egg right it’s all hot on that plate
so you use you know eggs cook at a
really low temperature so you get your
knife and fork and you just sort of pop
that egg yolk and you just mix it up and
you fold it and you make a mess get your
cucumber
you stay in you eat it great comfort
food dish and you know we’ve seen a lot
of really damn delicate Swedish food on
this trip but the fact that they’ve kind
of got lovely frumpy comfort food like
this makes me think that it’s all
balanced you know I mean they got
everything in this sort of thing so good
it sort of reminds me of all the nice
bits of an English breakfast you know I
mean the egg bacon potatoes but it’s
just it’s just brilliant
you
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