How To – Pytt I Panna from ‘Jamie Does…’

right we’re gonna do a classic dish this

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

absolutely love

absolutely love it’s called pudding pan out which means

it’s called pudding pan out which means

it’s called pudding pan out which means small pieces but the thing I love about

small pieces but the thing I love about

small pieces but the thing I love about it is it’s a great way of making tasty

it is it’s a great way of making tasty

it is it’s a great way of making tasty delicious food that we all love that

delicious food that we all love that

delicious food that we all love that basically uses up leftovers and it’s

basically uses up leftovers and it’s

basically uses up leftovers and it’s delicious so I’ve got some smoked bacon

delicious so I’ve got some smoked bacon

delicious so I’ve got some smoked bacon I’ve got some elk salami which is pretty

I’ve got some elk salami which is pretty

I’ve got some elk salami which is pretty normal out here you could use another

normal out here you could use another

normal out here you could use another salami at home if you wanted to I’ve got

salami at home if you wanted to I’ve got

salami at home if you wanted to I’ve got some smoked sausage here these are all

some smoked sausage here these are all

some smoked sausage here these are all everyday things and then I’m left over

everyday things and then I’m left over

everyday things and then I’m left over me you could use you know roast lamb

me you could use you know roast lamb

me you could use you know roast lamb boiled lamb you know but you know this

boiled lamb you know but you know this

boiled lamb you know but you know this is a bit of brisket and literally it

is a bit of brisket and literally it

is a bit of brisket and literally it pulls apart I’m gonna cut that up in a

pulls apart I’m gonna cut that up in a

pulls apart I’m gonna cut that up in a second so first things first I’ve got

second so first things first I’ve got

second so first things first I’ve got the lovely pork here you’re gonna slice

the lovely pork here you’re gonna slice

the lovely pork here you’re gonna slice it about a centimetre thick probably 101

it about a centimetre thick probably 101

it about a centimetre thick probably 101 nice slice will probably be enough

nice slice will probably be enough

nice slice will probably be enough that’s do too for love you know this is

that’s do too for love you know this is

that’s do too for love you know this is kind of like a saute really and it’s the

kind of like a saute really and it’s the

kind of like a saute really and it’s the kind of thing on a Monday Tuesday after

kind of thing on a Monday Tuesday after

kind of thing on a Monday Tuesday after the roast dinner on a Sunday in England

the roast dinner on a Sunday in England

the roast dinner on a Sunday in England I would love to do right so I’m going to

I would love to do right so I’m going to

I would love to do right so I’m going to slice this up into sort of chunky

slice this up into sort of chunky

slice this up into sort of chunky lardons this is sort of my version of a

lardons this is sort of my version of a

lardons this is sort of my version of a panna all right everyone’s gonna

panna all right everyone’s gonna

panna all right everyone’s gonna have their own version what seems to be

have their own version what seems to be

have their own version what seems to be the consistent thing is there’s always

the consistent thing is there’s always

the consistent thing is there’s always some form of leftover meat there’s

some form of leftover meat there’s

some form of leftover meat there’s always diced potatoes and onions and

always diced potatoes and onions and

always diced potatoes and onions and then you know I’ve spoken to some chefs

then you know I’ve spoken to some chefs

then you know I’ve spoken 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 pasties in his

was saying that he puts pasties in his

was saying that he puts pasties 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 add the carrots keep stirring

it again add the carrots keep stirring

it again add the carrots keep stirring it baby already it’s beautiful colors

it baby already it’s beautiful colors

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

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 is a really important part of

mustard is a really important part of

mustard is a really important part of this you know what I love about the kind

this you know what I love about the kind

this you know what I love about the kind of Swedish cooking is they’re kind of

of Swedish cooking is they’re kind of

of Swedish cooking is they’re kind of use of like Heat horseradish mustards

use of like Heat horseradish mustards

use of like Heat horseradish mustards it’s really important also their use of

it’s really important also their use of

it’s really important also their use of pickles that acidity to kind of go with

pickles that acidity to kind of go with

pickles that acidity to kind of go with the lovely oily fish or you know the

the lovely oily fish or you know the

the lovely oily fish or you know the lovely meats and stuff so a little bit

lovely meats and stuff so a little bit

lovely meats and stuff so a little bit of mustard goes in just like a teaspoon

got some lovely cider vinegar I’m gonna

got some lovely cider vinegar I’m gonna put about tablespoon of vinegar about

put about tablespoon of vinegar about

put about tablespoon of vinegar about two tablespoons of olive oil

two tablespoons of olive oil

two tablespoons of olive oil put the lid on so we’re making a basic

put the lid on so we’re making a basic

put the lid on so we’re making a basic dressing here yeah you know I think the

dressing here yeah you know I think the

dressing here yeah you know I think the Swedes they’re really convincing about

Swedes they’re really convincing about

Swedes they’re really convincing about their use of herbs yeah so the herbs on

their use of herbs yeah so the herbs on

their use of herbs yeah so the herbs on picking up on the lovely deal flowers

picking up on the lovely deal flowers

picking up on the lovely deal flowers here which pack a hell of a punch and

here which pack a hell of a punch and

here which pack a hell of a punch and then you’ve got the deal leaves which

then you’ve got the deal leaves which

then you’ve got the deal leaves which are lovely the delicate and then chives

are lovely the delicate and then chives

are lovely the delicate and then chives so I’m going to rip off some of that and

so I’m going to rip off some of that and

so I’m going to rip off some of that and then some parsley and just find these

then some parsley and just find these

then some parsley and just find these slice so I’m going to put a little bit

slice so I’m going to put a little bit

slice so I’m going to put a little bit to the side and then I’ll put the rest

to the side and then I’ll put the rest

to the side and then I’ll put the rest of this stuff here in the dressing happy

of this stuff here in the dressing happy

of this stuff here in the dressing happy with that dish now and you see that

with that dish now and you see that

with that dish now and you see that that’s as dark as I want it I’m just

that’s as dark as I want it I’m just

that’s as dark as I want it I’m just going to pour in a little bit of this

going to pour in a little bit of this

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

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 up there

that lovely rich meat plate it up there

that lovely rich meat plate it up there you go so I’m gonna just take the top of

you go so I’m gonna just take the top of

you go so I’m gonna just take the top of the egg I’m using a quail egg just

the egg I’m using a quail egg just

the egg I’m using a quail egg just because they’re kind of delicate and

because they’re kind of delicate and

because they’re kind of delicate and it’s not a Chevy thing you can get quail

it’s not a Chevy thing you can get quail

it’s not a Chevy thing you can get quail eggs in just about all supermarkets now

eggs in just about all supermarkets now

eggs in just about all supermarkets now and the idea is you toss it all up right

and the idea is you toss it all up right

and the idea is you toss it all up right and it enriches the whole dish and the

and it enriches the whole dish and the

and it enriches the whole dish and the residual heat of what you’ve cooked

residual heat of what you’ve cooked

residual heat of what you’ve cooked cooks the egg right kind of sprinkle it

cooks the egg right kind of sprinkle it

cooks the egg right kind of sprinkle it with some of those lovely herbs and

with some of those lovely herbs and

with some of those lovely herbs and stuff like that get me a pickled veg out

stuff like that get me a pickled veg out

stuff like that get me a pickled veg out and just load up a nice little plate and

and just load up a nice little plate and

and just load up a nice little plate and honestly tell you what if I went to a

honestly tell you what if I went to a

honestly tell you what if I went to a pub and they add that hit me knife and

pub and they add that hit me knife and

pub and they add that hit me knife and fork gherkins pint of beer and this hash

fork gherkins pint of beer and this hash

fork gherkins pint of beer and this hash brilliant and the idea is the egg yolk

brilliant and the idea is the egg yolk

brilliant and the idea is the egg yolk isn’t to sit there being sort of like a

isn’t to sit there being sort of like a

isn’t to sit there being sort of like a raw egg right it’s all hot on that plate

raw egg right it’s all hot on that plate

raw egg right it’s all hot on that plate so you use you know eggs cook at a

so you use you know eggs cook at a

so you use you know eggs cook at a really low temperature so you get your

really low temperature so you get your

really low temperature so you get your knife and fork and you just sort of pop

knife and fork and you just sort of pop

knife and fork and you just sort of pop that egg yolk and you just mix it up and

that egg yolk and you just mix it up and

that egg yolk and you just mix it up and you fold it and you make a mess get your

you fold it and you make a mess get your

you fold it and you make a mess get your cucumber

you stay in you eat it great comfort

you stay in you eat it great comfort food dish and you know we’ve seen a lot

food dish and you know we’ve seen a lot

food dish and you know we’ve seen a lot of really damn delicate Swedish food on

of really damn delicate Swedish food on

of really damn delicate Swedish food on this trip but the fact that they’ve kind

this trip but the fact that they’ve kind

this trip but the fact that they’ve kind of got lovely frumpy comfort food like

of got lovely frumpy comfort food like

of got lovely frumpy comfort food like this makes me think that it’s all

this makes me think that it’s all

this makes me think that it’s all balanced you know I mean they got

balanced you know I mean they got

balanced you know I mean they got everything in this sort of thing so good

everything in this sort of thing so good

everything in this sort of thing so good it sort of reminds me of all the nice

it sort of reminds me of all the nice

it sort of reminds me of all the nice bits of an English breakfast you know I

bits of an English breakfast you know I

bits of an English breakfast you know I mean the egg bacon potatoes but it’s

mean the egg bacon potatoes but it’s

mean the egg bacon potatoes but it’s just it’s just brilliant