Kolarpanna

A community recipe by CatPoet

Not tested or verified by Nigella.com

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Introduction

Kolare is a person who work with turning wood into charcoal and stories tell this was dish favoured by them. My meat eating friends loves this dish so I was asked to measure it up for them and so I did and this is a easy one pan meal. Here in Sweden it is served with lingon preserves but if you don't have that cranberry preserve will work fine it has the same tartness. I be honest failure happens with this dish until you know your oven but it is worth making it.

Ingredients

Serves: 4

Metric Cups

500 grams bacon (or smoked bacon or uncured belly pork)
500 millilitres full fat milk
7 medium eggs
150 millilitres plain flour
1 teaspoon salt

18 ounces bacon (or smoked bacon or uncured belly pork)
17½ fluid ounces whole milk
7 medium eggs
5¼ fluid ounces all-purpose flour
1 teaspoon salt

Method

Kolarpanna is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You need a frying pan that can go both in the oven and on the stove.

In a bowl mix eggs, milk and flour to a smooth runny dough.

If you are using smoked unsalted pork, add the salt, otherwise let it be.

Heat the oven to 200 C or 400 F.

Slice and brown the pork until till the rawness goes but it is not done.

Remove the pork and check how much fat the pan has. Keep about 50 ml of pork fat in the pan.

Whisk the egg mixture and pour it into the pan, wait for 4 minutes then return the pork, lay it out in a nice pattern.

Pop the pan into the oven for 20 -25 minutes. it should be golden on top and not burnt in the bottom.

Serve with lingon preserve or cranberry preserve.

You need a frying pan that can go both in the oven and on the stove.

In a bowl mix eggs, milk and flour to a smooth runny dough.

If you are using smoked unsalted pork, add the salt, otherwise let it be.