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Kolarpanna

A community recipe by

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.

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.
  • 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.

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