Monday, 22 June 2009
Recipe - Flying Jacob (Flygande Jakob)
This is a dish that probably will freak quite a lot of you out. "You put what together with what?"
Trust me though, it's well worth a try and it is actually very tasty. This used to be a standard dinner party dish in Sweden from the mid 80's and about 10 years on.
I mentioned it to one of my Twitter friends from Sweden and he went something along the lines of: "Flying Jacob, haven't had that for 15 years. Will have to cook that really soon".
I've freestyled the original recipe a bit. Traditionally you would buy a whole grilled chicken and use the meat from that but I had some chicken breasts at home so that was that.
As for the topping, you'd normally whisk the cream but I really couldn't be bothered with that and it worked really well this way too.
Finally, I just can't seem to find the kind of chili sauce we had back home so this time I used Heinz Piri Piri & Lime Twisted Ketchup, which worked just as well.
Ok, let's move on to the recipe - you'll probably be well freaked after reading this one.
Ingredients (serves 4)
4 portions cooked white rice
6 - 8 rashers of smoked streaky bacon
4 skin- and boneless chicken breasts, cut into bitesized pieces
3 ripe bananas, sliced
125 ml chili sauce (or spicy ketchup)
350 ml single cream
Preheat the oven to 200c.
Fry the bacon slices in a pan on medium heat just until they start to crisp up. Move to the side and let them rest on some kitchen roll. Once they're cool enough to handle, cut them into smaller pieces.
In the meantime, season the chicken pieces and fry them until they are nicely golden and cooked through. Cook in batches if needed to avoid crowding the pan.
Mix the cream with the chili sauce (or spicy ketchup) and make sure to stir it really well.
Put the rice on the bottom of a roasting dish (a 35cmx23cm one should do the trick), top with the chicken and bacon. Finish off with the slices from two of the three bananas.
Pour the cream and chili mixture on top, making sure to distribute it evenly. Top with the remaining banana slices and a good handful or two of peanuts.
Bake in the oven and let it bake until the sauce gets a bit darker. Normally 15 - 25 minutes.
Serve with a crisp side salad.