Growing up in a family with 4 kids and hard - working parents, my mother was a shift working cardiology nurse and there wasn’t always heaps of time to spend cooking.
This dish was a classic we learned to cook at an early age. As I’ve grown older, I have tweaked the original recipe a little for nostalgic Scandinavian effect.
- 350 g good-quality rindless bacon, diced
- 2 fennel bulbs
- 2 red apples
- ½ lemon, juice
- 1 tbsp extra-virgin olive oil
- sea salt, to season
- lingonberry jam, to serve
- ½ tsp salt
- 4 large eggs
- 800 ml buttermilk
- 105 g plain flour
- 105 g rye flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 220°C. Place the bacon in a baking dish and roast for 5-10 minutes or until golden.
- Meanwhile, for the batter, place all the ingredients in a bowl and whisk until smooth.
- When the bacon is golden, remove the dish from the oven, pour the batter over the top and bake for about 20 minutes or until golden. Stand for 5 minutes.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.