When I was little and you went to farmor for Sunday dinner – ie my paternal grandmother – she often served this dish. I thought it was terribly elegant! As an adult, I know that Sunday dinners need to be really easy to make, as there are a lot of things you’d rather do on a Sunday, than cooking. Therefore, this works really well. Works well on a Tuesday too, which is when I usually go and stock up at TotallySwedish. Ladies and Gentlemen, I give you a sort of Hiram’s Drömskinka. The recipe is vague, as you can make it for 2-25 people without even batting an eye. Enjoy!
Sorry, terrible photo,but everybody was really hungry...
2-5 slices of kasseler (smoked and cured, boneless gammon) per person (my kids eat 3, at least)
A splash of wine of any description. Sherry, port, red, white…
Enough passata
some ketchup
Cream
Curry powder
Black pepper
Arrange the slices in an ovenproof dish, in sort of an overlapping pattern.
Moisten the meat with the wine, not too liberally. This you can do hours in advance. Or just before you do the rest.
Pour over enough passata to cover the slices properly, add some ketchup. Not too much, a couple of tablespoons is enough.
Pour over the cream. A little more liberally. You still want to see the kasseler but more as shallow reef than an archipelago.
Sprinkle over the curry powder and some freshly ground black pepper.
Bake at 225°C, middle oven, about 35 mins. Serve with rice or even better; Bulgur! Just a green sallad with lettuce, cucumber and tomatoes is nice with it.