Finally, time for a genuine Club Sandwich as it is served in all the world's luxury hotels, golf clubs, luxury cruisers, yacht clubs and other more exclusive food establishments with high self-esteem. The ingredients may not be so exclusive individually, but together and with the right handling, they create an unbeatable symphony of flavors that also feels so fresh and crispy that you almost lose your breath. Serve with an ice cold Miller or a glass of cool rosé wine for a "top notch" enjoyment in the spring sun ?+☀️+?=❤️

Prescription

Club Sandwich for four people

• 12 slices of large French fries
• 16 slices of bacon
• 500 g. chicken and preferably the thigh fillet, which is extra juicy
• 2 dl wheat flour to bread the chicken in
• 3 dl mayonnaise according to basic recipe plus extra 2 tbsp Dijon mustard
• 2 steak tomatoes
• 1 pot of salad
• 1 large red onion
• Salt and black pepper
• 8 wooden sticks

Accessories

• Lots of thinly sliced firm potatoes. Must be sliced on a mandolin
• Lots of thickly cut onion rings

Frying batter for onion rings

• 2 dl wheat flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 2 dl Vichy water or other highly carbonated water
• 1-2 beaten egg whites

Mayonnaise

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 2.5 dl rapeseed oil
• 1 tsp salt
• 0.5 krm black pepper
• a few splashes of Tabasco

At great risk of sounding cliché, but this really is Swedish home cooking at its best. It is a relatively cheap dish, filling, easy to prepare and, above all, extremely tasty. What happens purely in terms of taste in the mouth is when the salty crispy pork meets the sweet and tangy onion sauce. That experience is so enjoyable that I almost dream about this fantastic home cooking at night. Serve with a cold Pripps blue.

Then being able to cook outside on a cold winter's day is unbeatable. Just think how nice it is to get rid of all the steak in the kitchen. There is one more dish that I prefer to avoid cooking inside and that is fried flounder with mashed potatoes.

I start by crisp-frying the rimmed side pork. So far it's super simple, but then we get to the sauce, which is a bit trickier, but follow my simple tips and you'll do just fine.

Start by frying the onion in oil. Here I want to expel the liquid and get rid of the raw onion taste. After approx. After 5-7 minutes, the onion has caramelized and is as sweet and tasty as we want it in the sauce. It is important not to brown the onion, but just saute it. Then you sprinkle wheat flour over it and work it into the onion. Then you add the milk while constantly whisking until the sauce thickens. Leave the sauce to simmer on the stove for a few minutes and then add salt and a few turns with the pepper mill. Also add some Chinese soya for a nice depth.

Since the griddle is like one big frying pan, a lot of liquid evaporates during cooking so you have to add more milk to the sauce until you find a good consistency. At the end, you can also gloss over the sauce with a dab of butter to lift and round off the flavor to another level.

Then it's done. Just to serve together with freshly boiled potatoes and a cold beer.

Recipe for fried pork with onion sauce on a griddle

• 800 grams of rimmed flank pork
• 4 onions
• 2 tbsp wheat flour
• 5-8 dl milk
• A few drops of Chinese soy
• Salt and pepper. White or black pepper doesn't matter, it's up to taste.
• Freshly grated nutmeg
• Butter. To finish off with at the end