Flygande Jakob 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.
Provided by Bronte Aurell
Categories Dinner
Number Of Ingredients 10
Steps:
- 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.
FLYGANDE JACOB (FLYING JACOB)
An 'oddball' recipe of Swedish origin that I've adapted slightly. The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in Allt om mat in 1976.
Provided by evelynathens
Categories Curries
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the chicken together with the bacon and onion until the chicken is no longer translucent and beginning to brown (about 10-12 minutes); drain off any excess fat and add the cream; bring to a boil.
- Reduce heat to a simmer; add curry powder, chili sauce, stock cube and salt and pepper to taste (careful - the stock cube will add salt, too). Gently stir in the sliced bananas and simmer for 5 minutes.
- Sprinkle over the peanuts and serve over rice.
Nutrition Facts : Calories 986.2, Fat 80.2, SaturatedFat 32.9, Cholesterol 244.2, Sodium 1000.6, Carbohydrate 25.4, Fiber 4.7, Sugar 9.4, Protein 45
FLYGANDE JACOB
Flygande Jacob ("Flying Jacob") is an original Swedish dish made with chicken, banana, peanuts and bacon that is baked in the oven.
Provided by Renards Gourmets
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 440 F (225°C).
- Cut the chicken into very thin strips.
- Heat the oil in a pan over medium heat, and brown the chicken for 5 minutes, stirring several times.
- Add half the salt and pepper, to taste.
- Transfer the chicken to a baking dish.
- In the same pan, brown the bacon for 3 minutes, stirring constantly.
- Add the bacon to the chicken.
- Peel and slice the bananas and arrange them on top of the chicken and bacon.
- Combine the cream and chili sauce, add the remaining salt, and season with pepper. Pour the mixture over the chicken, bananas and bacon.
- Bake in the middle of the oven for about 20 minutes.
- Sprinkle the peanuts over the chicken, and serve with the rice.
Nutrition Facts : Calories 1820 kcal, Carbohydrate 105 g, Protein 42 g, Fat 139 g, SaturatedFat 59 g, TransFat 1 g, Cholesterol 352 mg, Sodium 860 mg, Fiber 9 g, Sugar 10 g, UnsaturatedFat 73 g, ServingSize 1 serving
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