Flygande Jacob Recipes

FLYGANDE JACOB, EVERY SWEDISH CHILD'S DELIGHT

Steps:

• Preheat oven to 425°F, 225°C or oven mark 7. See note 3.
• Prep bacon by cutting each slice into four equal pieces. Fry crisp, drain and reserve for later use.
• Whip heavy (36% cream) until it hold a peak.
• Gently fold in you 3/4 of your chili sauce. Be careful not to knock down your cream. Taster the mix. Now you can adjust by adding additional sauce. We prefer the full amount.
• Using a baking pan 13"x9" (22x35cm) or equivalent size oval baking dish, place the chopped or shredded chicken in the bottom. Next, sprinkle the Italian Herb Seasoning over the chicken (if using). See note 4.
• Peel and cut the banana in half. Next, cut the half long ways. For each banana you should have four pieces. Place the four bananas on top of the chicken with the cut side down. Repeat until all of the chicken is covered.
• using a spatula spread the cream and chili sauce mixture evenly over the bananas and to all sides of your baking dish.
• Place dish in the center rack of your oven and bake for 15 to 20 minutes. As an option, you can remove the dish from the oven after it gets lightly brown and scatter the peanuts on top then finish baking. See note 5.
• Once the cream mixture (top) is golden brown, remove the dish and check internal temperature. It should read at least 165°F (74°C). If it's very brown, but not to 165°F (74°C) cover the cooking dish with aluminum foil and bake for a few minutes. Place Flying Jacob on a cooling rack for at least 10 minutes to cool.
• Prior to serving, scatter about half of the bacon pieces on top of the Flying Jacob. Serve with nuts on the side or if preferred, on top of the dish.

FLYGANDE JAKOB.

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)

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.

FLYGANDE JACOB

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.