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Recipe: Flygande Jakob.

Posted by Bronte Aurell | Food & Recipes, Recipes

Flygande Jakob.

Think it’s all clean eating and pickled fish? Think again. All Scandinavian countries have their sinful dishes – and most of these belong to Sweden. In our new segment here on the blog, we test and try dubious Scandi dishes (the nicer kind, not the boiled sheep head or anything) and report back if you should bother trying it at home. This week, we tried Flygande Jacob – or Flying Jacob, as it is also known (Well, that’s what it means, anyway). Back in the Seventies, the dish was invented by a man called Ove Jacobsson who worked in the air freight industry. The recipe first appeared in Allt om Matt in 1976.
Course: Dinner
Cuisine: Swedish

Ingredients

  • cooked chicken breast pieces enough for 3-4 people
  • 200 ml cream
  • 100 ml milk
  • salt
  • ground black pepper
  • 50 ml chilli ketchup (I used ketchup with a good squirt of jalapeno ketchup in it)
  • 1 tsp curry powder
  • 2 bananas
  • 150 g bacon
  • 35 g salted peanuts

Instructions

  • In a bowl, mix the cream, milk, salt, pepper, chilli ketchup, curry powder.  Pour over the chicken. Slice two bananas and add to the top.

Wait, it gets worse. Bear with us.

  • Pop it in the oven on 175C for around 20 minutes. Meanwhile, fry the bacon until nice and crisp. Chop into bite-sized pieces. Remove the dish from the oven, add the bacon to the top along with about the salted peanuts.

We did tell you it would get worse, didn’t we?

  • Serve with rice.

Notes

Our verdict? Really delicious. Truthfully, really. No, we didn’t think it would be. It may just have been the obscene amount of cream, it almost made us forget the baked banana.
Have you ever made it? Is it your favourite dish? Does it sound gross? Do leave us your comments, we'd love to hear.

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