Tuesday, 8 December 2009
Recipe - Swedish style Potato Pancake
I'm sure that there are some other nations out there that will claim this as 'theirs' but to me this is a very Swedish dish.
Given the cheap ingredients and the filling nature of it I'd hazard a guess that this is something that was invented by the working classes. It's not a very elegant dish but it's quick to cook and it does fill you up. Perfect peasont food in other words ;)
This time I served it with some smoked salmon and creme fraiche but there is quite a few things that goes nicely with this dish. Why not try it with some thick slices of pan fried bacon and lingonberry jam? You could even just have it on its own.
Just make sure to season the 'batter' well - it needs it.
Ingredients (serves about 4)
4 - 5 potatoes, about 400g
250ml all purpose flour
3 tomatoes, thinly sliced
140g smoked streaky bacon
A couple of sprigs of fresh rosemary
Pre-heat the oven to 250c.
Peel and grate the potatoes on the coarsest side of a box-grater. Put the grated potatoes in a colander and rinse well with cold water. Squeeze out the excess liquid. (Wrapping the potatoes in a tea towel and squeezing works very well.)
Whisk together the eggs with half of the milk, add the flour and whisk until you got a lump free batter. Stir in the rest of the milk, the potatoes and season well. Pour the batter into a buttered 30cm x 20cm roasting pan. Cook in the oven for about 10 minutes.
Remove the pan from the oven. Put the sliced tomatoes, bacon slices and rosemary sprigs on top of the pancake. Pop it back into the oven for another 10 minutes or so.
Remove from the oven, cut into portion sizes and serve up.