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