Jamie Does… Stockholm, behind the scenes – part 2

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 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