Palt (Outstanding Entry)
"Ingredients:
10-12 raw potatoes
1tbsp salt.
350ml flour made from barley.
350ml wheat meal.
Stuffing: 300g bacon. To boil in: water (add 1½ tsp salt/l water).
"How to cook: Peel and grate the potatoes by hand or in a food processor. Add the salt and the two different flour types to the potato and mix it all together. Dice the bacon in small bits. Shape the mix into round balls (the size of a tennis ball). Insert two fingers into the centre of the ball, place in the bacon. Reshape with wet hands until the hole has been covered over. Put the Palts in simmering water and cover with a lid, leave to simmer for one hour.
"For serving: Eat the Palt with extra salted butter and jam made of whortleberrys (lingonberry jam). The best part is when the butter is melting. Ooh la la! If you by any chance have some Palt left over the following day (which would be surprising since you'd probably want to eat it all at once), you can dice it into moderate bits and fry them in the frying pan and [eat] with butter and lingonberry jam. You must drink ice cold milk with the meal. This is a dish from the north of Sweden where I live. Please visit our whisky society's website" – www.bwc.nu
Kenth Frank
"Palt (also known as Kams) Round doughy buns of cornflour or wheatflour, sometimes including boiled potatoes, salt and water (or in one variety, blood). In the centre of the bun, pieces of pork or a mixture of mincemeat and onions. (Since this was fare that was made everywhere, there are variations – the important thing is flour, water/blood and something meaty hidden inside.) The buns are boiled and look rather grey and unappetizing on the outside. Eaten with melted butter and lingonberry jam."
Linnéa Anglemark
Plommonspaeckad Grishals
"Loin of pork stuffed with plums, served with boiled potatoes and apple purée."
Anders F Lindberg
Pölsa [peulsa]
"Grinded slaughter leftovers."
Jens Mårtensson
Pytt-i-panna
"Scrub 8 large potatoes. Boil them till they are not quite done. Peel them and cut them in small cubes (0.5cm). Cut three large onions into small bits. Cut some left–over meat into strips; add ham strips. You will need about 500g. Bake the potato cubes golden brown in some olive oil and butter. Take them from the pan. Fry the onions in the same oil. Add the meat strips when they are glazed. When the meat and the onions are nicely browned, add the potatoes again. Add quite a bit of fresh cut parsley. Bring to taste with salt and lemon pepper. Serve with fried eggs."
Gunnar Frojd
South Swedish Meatballs
"Traditional meatballs from Skane in the south of Sweden. Made with minced pork (usually pork or beef are used) and seasoned with allspice. Served with boiled potatoes and thick gravy."
Bjorn Larsson
"Swedish meatballs with mashed potatoes."
John Fällgren
Also suggested by Ulf Buxrud
Tjälknöl
"Translates as 'Frost in the Ground Lump'. Elk meat cooked for 12 hours on low temperature, specialty from the north of Sweden."
Johan Esseen
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