00:00:01is an everyday dish here in Sweden I
00:00:03wish I’d have known about it longer
00:00:05because it’s the kind of food that I
00:00:06absolutely love it’s called pudding pan
00:00:09out which means small pieces but the
00:00:11thing I love about it is it’s a great
00:00:14way of making tasty delicious food that
00:00:16we all love that basically uses up
00:00:19leftovers and it’s delicious so I’ve got
00:00:21some smoked bacon I’ve got some elk
00:00:23salami which is pretty normal out here
00:00:25you could use another salami at home if
00:00:27you wanted to I’ve got some smoked
00:00:29sausage here these are all everyday
00:00:31things and then I’m left over me you
00:00:33could use you know roast lamb boiled
00:00:35lamb you know but you know this is a bit
00:00:37of brisket and literally it pulls apart
00:00:38I’m gonna cut that up in a second so
00:00:40first things first I’ve got the lovely
00:00:42pork here I’m gonna slice it about a
00:00:44centimetre thick probably 101 nice slice
00:00:51will probably be enough that’s do too
00:00:53for love you know this is kind of like a
00:00:55saute really and it’s the kind of thing
00:00:58on a Monday Tuesday after the roast
00:01:00dinner on a Sunday in England I would
00:01:03love to do right so I’m going to slice
00:01:06this up into sort of chunky lardons this
00:01:09is sort of my version of a panna
00:01:11right everyone’s gonna have their own
00:01:13version what seems to be the consistent
00:01:16thing is there’s always some form of
00:01:18leftover meat
00:01:19there’s always diced potatoes and onions
00:01:21and then you know I spoke to some chefs
00:01:23and they put like parsnips in it
00:01:25celeriac in it you know stuff that’s
00:01:26kind of about you know some sort of mums
00:01:29say you know whatever’s in the fridge so
00:01:32you know it’s good hearty common-sense
00:01:35food that embraces leftovers basically
00:01:38so I’ve got this salami here just take
00:01:40off the skin so I want to start dicing
00:01:42now and dicing sort of seems to be what
00:01:46people do I haven’t put any oil in that
00:01:48pan so we’re naturally sort of rendering
00:01:52so keep that moving around we don’t want
00:01:54it catch in onion I’m gonna do two small
00:01:57onions don’t get worked up about it but
00:01:59we’re gonna thinking one centimetre dice
00:02:04go straight in there
00:02:06I mean already it’s starting to make me
00:02:15feel happy what I’m gonna do is I’ve got
00:02:17leftover meat here and you know so often
00:02:20even if you take care of me you know the
00:02:23next day in the fridge it kind of looks
00:02:25a bit depressing this is cheap this is
00:02:29brisket it’s a cheap cut of meat you
00:02:31know but if it was a leg of lamb
00:02:32leftover roast pork this kind of
00:02:34philosophy I think of this dish that the
00:02:37Swedes do can sort of embrace you know
00:02:41just about any leftovers I love that
00:02:43have a little stir about you know it’s
00:02:46nice to have a nice large pan to do this
00:02:50right you know I was talking to a couple
00:02:54of chefs and stuff and they were saying
00:02:56you know really you can put carrots in
00:02:58you know I haven’t got parsnips but he
00:03:00was saying that he puts partners in his
00:03:03I’m just gonna half it quarter it dice
00:03:10it again I have the carrots keep
00:03:16stirring it baby already it’s beautiful
00:03:19colors and so potatoes sent me a dice
00:03:27that
00:03:30you can’t I mean it’s just an exciting
00:03:33dish to cook really now they always have
00:03:35some pickled veggies right with some
00:03:38lovely little gherkins or cucumbers or
00:03:40whatever you want to call them so we’ve
00:03:41got that and I’m gonna do a little
00:03:43dressing we get some good mustard and
00:03:45mustard a really important part of this
00:03:48you know what I love about the kind of
00:03:50Swedish cooking is their kind of use of
00:03:52like.he horseradish mustards it’s really
00:03:55important also their use of pickles that
00:03:57acidity to kind of go with the lovely
00:03:59only official you know the lovely meats
00:04:01and stuff so a little bit of mustard
00:04:03goes in just like a teaspoon got some
00:04:07lovely cider vinegar I’m gonna put about
00:04:10a tablespoon of vinegar about two
00:04:17tablespoons of olive oil put the lid on
00:04:21so we’re making a basic dressing here
00:04:24yeah you know I think the Swedes they’re
00:04:28really convincing about their use of
00:04:29herbs yeah so the herbs on picking up on
00:04:32the lovely deal flowers here which pack
00:04:35a hell of a punch and then you’ve got
00:04:37the deal leaves which are lovely the
00:04:41delicate and then chives so I’m going to
00:04:44rip off some of that and then some
00:04:46parsley and just find these slice so I’m
00:04:52going to cook a little bit to the side
00:04:53and then I put the rest of this stuff
00:04:55here in the dressing happy with that
00:05:03dish now and you see that that’s as dark
00:05:06as I want it I’m just going to pour in a
00:05:08little bit of this dressing and it’s
00:05:11gonna stop the frying
00:05:15just that tiny bit it’s just gonna give
00:05:21it a little bit of acidity to go all
00:05:22that lovely rich meat plate it out
00:05:32there you go so I’m going to just take
00:05:35the top of the egg I’m using a quail egg
00:05:37just because they’re kind of delicate
00:05:38and it’s not a Chevy thing you can get
00:05:40quail eggs in just about all
00:05:41supermarkets now and the idea is you
00:05:44toss it all up right and it enriches the
00:05:46whole dish and the residual heat of what
00:05:48you’ve cooked cooks the egg right kind
00:05:51of sprinkle it with some of those lovely
00:05:53herbs and stuff about that
00:05:55get me a pickled veg out and just load
00:05:58up a nice little plate and honestly tell
00:06:02you what if I went to a pub and they add
00:06:05that hit me a knife and fork gherkins
00:06:10fight the beard and this hash brilliant
00:06:13and the idea is the egg yolk isn’t to
00:06:16sit there being sort of like a raw egg
00:06:17right it’s all hot on that plate so you
00:06:20use you know an eggs cook at a really
00:06:21low temperature so you get your knife
00:06:22and fork and you just sort of pop that
00:06:24egg yolk and you just mix it up and you
00:06:30fold it on and you make a mess get your
00:06:33cucumber just in you eat is great
00:06:43comfort food dish and you know we’ve
00:06:49seen a lot of really damn delicate
00:06:51Swedish food on this trip but the fact
00:06:54that they’ve kind of got lovely frumpy
00:06:56comfort food like this makes me think
00:06:59that it’s all balanced you know I mean
00:07:00they got everything in this store food
00:07:02so good it sort of reminds me of all the
00:07:08nice bits of an English breakfast you
00:07:10know I mean the egg bacon potatoes but
00:07:14it’s just it’s just brilliant
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