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
Peanuts
Method
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.
Enjoy!
Thanx Mike!
ReplyDeleteI´ll cook this any day!
/Kari, the Twitter friend from Sweden :-D
Many thanks Kari!
ReplyDeleteWe can't let this kind of great Swedish cuisine be uncooked and forgotten ;)
I just wonder how many people will be freaked out by this one?
// Mike
Oh....scary ;). Flying Jacob never was a favorite of mine, during my chikldhood. I guess the combination of sweet and salt didn't appeal to my palate.
ReplyDeleteWould be interresting however, to try it now, as a grown-up.
Annika,
ReplyDeleteOnly one way to find out... ;)
// Mike
In reply to your tweet, crazy full stop, but would intrigued to try
ReplyDeleteFoodurchin,
ReplyDeleteAwesome, I'm spreading the craziness one post at a time ;)
Seriously though, give it a go - it's a very interesting dish with quite a few contrasting flavours.
// Mike
Ahhh...you zany Swedes. The closest we get to this in Norway is, um, well meatballs and lingonberry sauce. Which doesn't say much because you guys do that too.
ReplyDeleteThink I'll have to give this recipe a go - too curious to just read about it! Throw some wasabi in, a few slugs and a drop or two of fish sauce and you're away ;)
Signe,
ReplyDeleteDon't worry, one day you'll have progressed this far too. ;)
Try it, it's actually quite nice. Just keep the fermented seal fat out and you should be fine! ;)
// Mike
vad kul, den ena kära rätten efter den andra. flygande jacob är en underligg rätt, känns som en blandning av dessert och middag tycker jag.
ReplyDeleteLisa,
ReplyDeleteSkoj att du gillar!
Det blir lite sa, ibland kommer man ihag ratter man at som liten etc. Nio ar utanfor Sverige gor att manga ratter jag kommer ihag ar ratt gamla ;)
Jag ser vad du menar, hade inte tankt pa det innan men det ar som en blandning mellan huvud- och efterratt. ;)
// Mike