Flygande Jacob Flying Jacob Recipes

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

• Ingredients

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

• Ingredients

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 ("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

• Ingredients

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