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
00:00:07it’s called pudding pan out which means
00:00:09small pieces but the thing I love about
00:00:11it is it’s a great way of making tasty
00:00:15delicious food that we all love that
00:00:18basically uses up leftovers and it’s
00:00:20delicious so I’ve got some smoked bacon
00:00:22I’ve got some elk salami which is pretty
00:00:25normal out here you could use another
00:00:26salami at home if you wanted to I’ve got
00:00:28some smoked sausage here these are all
00:00:30everyday things and then I’m left over
00:00:32me you could use you know roast lamb
00:00:34boiled lamb you know but you know this
00:00:36is a bit of brisket and literally it
00:00:38pulls apart I’m gonna cut that up in a
00:00:40second so first things first I’ve got
00:00:42the lovely pork here you’re gonna slice
00:00:44it about a centimetre thick probably 101
00:00:51nice slice will probably be enough
00:00:53that’s do too for love you know this is
00:00:54kind of like a saute really and it’s the
00:00:58kind of thing on a Monday Tuesday after
00:01:00the roast dinner on a Sunday in England
00:01:03I would love to do right so I’m going to
00:01:05slice this up into sort of chunky
00:01:08lardons this is sort of my version of a
00:01:11panna all right everyone’s gonna
00:01:13have their own version what seems to be
00:01:15the consistent thing is there’s always
00:01:17some form of leftover meat there’s
00:01:19always diced potatoes and onions and
00:01:21then you know I’ve spoken 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
00:01:33you 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 pasties in his
00:03:03I’m just gonna half it quarter it dice
00:03:10it again add the carrots keep stirring
00:03:17it baby already it’s beautiful colors
00:03:20man so potatoes send them in your dice
00:03:30you can’t I mean it’s just an exciting
00:03:32dish 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 is a really important part of
00:03:48this you know what I love about the kind
00:03:50of Swedish cooking is they’re kind of
00:03:52use of like Heat horseradish mustards
00:03:54it’s really important also their use of
00:03:56pickles that acidity to kind of go with
00:03:58the lovely oily fish or you know the
00:04:00lovely meats and stuff so a little bit
00:04:02of mustard goes in just like a teaspoon
00:04:06got some lovely cider vinegar I’m gonna
00:04:10put about tablespoon of vinegar about
00:04:16two tablespoons of olive oil
00:04:19put the lid on so we’re making a basic
00:04:23dressing here yeah you know I think the
00:04:25Swedes they’re really convincing about
00:04:29their use of herbs yeah so the herbs on
00:04:32picking up on the lovely deal flowers
00:04:34here which pack a hell of a punch and
00:04:36then you’ve got the deal leaves which
00:04:40are lovely the delicate and then chives
00:04:43so I’m going to rip off some of that and
00:04:46then some parsley and just find these
00:04:49slice so I’m going to put a little bit
00:04:53to the side and then I’ll put the rest
00:04:55of this stuff here in the dressing happy
00:05:03with that dish now and you see that
00:05:06that’s as dark as I want it I’m just
00:05:07going to pour in a little bit of this
00:05:09dressing and it’s gonna 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 up there
00:05:33you go so I’m gonna just take the top of
00:05:36the egg I’m using a quail egg just
00:05:37because they’re kind of delicate and
00:05:38it’s not a Chevy thing you can get quail
00:05:40eggs in just about all supermarkets now
00:05:42and the idea is you toss it all up right
00:05:45and it enriches the whole dish and the
00:05:46residual heat of what you’ve cooked
00:05:48cooks the egg right kind of sprinkle it
00:05:52with some of those lovely herbs and
00:05:54stuff like that get me a pickled veg out
00:05:56and just load up a nice little plate and
00:06:01honestly tell you what if I went to a
00:06:04pub and they add that hit me knife and
00:06:07fork gherkins pint of beer and this hash
00:06:12brilliant and the idea is the egg yolk
00:06:15isn’t to sit there being sort of like a
00:06:17raw egg right it’s all hot on that plate
00:06:19so you use you know eggs cook at a
00:06:21really low temperature so you get your
00:06:22knife and fork and you just sort of pop
00:06:24that egg yolk and you just mix it up and
00:06:30you fold it and you make a mess get your
00:06:33cucumber
00:06:37you stay in you eat it great comfort
00:06:43food dish and you know we’ve seen a lot
00:06:50of really damn delicate Swedish food on
00:06:52this trip but the fact that they’ve kind
00:06:55of got lovely frumpy comfort food like
00:06:57this makes me think that it’s all
00:06:59balanced you know I mean they got
00:07:00everything in this sort of thing so good
00:07:05it sort of reminds me of all the nice
00:07:08bits of an English breakfast you know I
00:07:10mean the egg bacon potatoes but it’s
00:07:14just it’s just brilliant
00:07:24you
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