Did you try the Creamed Potatoes with Dill last weekend? How did you like them?! Share your stories!

This weekend we’ll be having a good ol’ Swedish classic: Flying Jacob. Have you heard of it?

Has it got chicken? Check! Has it got peanuts? Check! Has it got a crazy name? CHECK!

This is how you do it:

You will need (to serve 4 hungry Vikings)

  • approx 1 kg grilled chicken
  • 1-2 bananas
  • 200ml single cream
  • 150ml chili sauce
  • 2 tsp curry powder
  • 140g smoked bacon lardons
  • 100ml salted peanuts

Turn your oven onto 225 degrees. Remove any bones from the grilled chicken, tear it up into smaller pieces, and put them in an oven proof dish.

Peel the banana(s) and halve lengthwise and then halve the halves so that you end up with 4 ‘quarters’. Place the banana quarters on top of the chicken pieces in the oven proof dish.

Whip the cream and mix in the chili sauce and curry powder. Pour the mixture over the chicken and bananas, and pop into the oven for 20 minutes.

In the meantime, fry the lardons in a pan over a medium heat until crispy. Let them sit on a sheet of kitchen roll for a minute before sprinkling them and the salted peanuts over the baked chicken and bananas. Serve with rice and salad.


As a new feature here on Sola Kitchens’ blog, every Friday we will share a new Swedish recipe for either a starter, main or dessert. Come take part in our treats for the weekend!

These potatoes are deliciously creamy and comforting, with a mild hint of dill. Accompanies smoked salmon perfectly.

Serves: 4-5 Preparation time: 30mins Cooking time: 10mins

You will need:

  • 16 potatoes, any type will do as long as they are firm rather than crumbly
  • 2 tbs flour
  • 2 tbs butter
  • 400 ml milk
  • 100 ml chopped fresh dill
  • Salt and white pepper to taste

Peel or scrub the potatoes (depending on the thickness of the peel), cover them with water in a large saucepan, add a pinch of salt and boil the potatoes until cooked through.

While the potatoes boil, start preparing the cream sauce:
Melt the butter in a saucepan. Stir in the flour. Turn the heat down and add the milk slowly whilst stirring. Taste the sauce and add salt and pepper until you are happy with the flavour. Sometime a pinch of sugar can enhance the flavour too. Keep the sauce warm.

When the potatoes are ready, drain and let them cool down a little. Once they are not too hot to touch, slice or dice them into fairly large pieces – about 2cm thick slices or cubes. Gently stir the potatoes and dill into the sauce and taste to make sure no further salt or pepper is required.

Serve immediately with smoked salmon.


Sola Kitchens