Jamie Does… Stockholm, behind the scenes – part 2

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 I’m 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
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 spoke 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 partners in his
I’m just gonna half it quarter it dice
it again I have the carrots keep
stirring it baby already it’s beautiful
colors and so potatoes sent me a dice
that
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 a really important part of this
you know what I love about the kind of
Swedish cooking is their kind of use of
like.he horseradish mustards it’s really
important also their use of pickles that
acidity to kind of go with the lovely
only official 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
a 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 cook a little bit to the side
and then I 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 out
there you go so I’m going to 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 about 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 a knife and fork gherkins
fight the beard 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 an 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 on and you make a mess get your
cucumber just in you eat is 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 store food
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