SMOKY PICLED RAW SALOMON
- Salmon fillets
- Tervasiirappi syrup
- Coarse sea salt
- Place the salmon fillet in a suitable container. Brush, or glaze, the fillet with Tervasiirappi syrup and sprinkle coarse sea salt evenly over the top. I file a little more in the thickest part. Put the fillet in the fridge for about 12 hours.
- After seasoning, wipe the loose salt off the fillet. Lift the fillet onto a cutting board and slice the fish thinly, starting at the tail. The best way to do this is to hold the knife at an angle of about 45 degrees.
- Serve Tervagraavilohta with Tervalööki on island bread or as you like.
Making a bun
- Pre-measure everything so you can make the dough quickly. Put the flour, yeast and sugar in a bowl. Add the buttermilk, egg and egg yolk. Mix the dough with a wooden spatula or by hand for 3-5 minutes until the dough is uniform. Finally, add the butter in pieces and knead the dough for about 15 minutes. The dough will eventually become smooth and pliable.
- Cover the bowl with a cloth and place it in a warm, draft-free place, such as a cooled oven. After about 1.5h, the dough should have doubled in size.
- Spread a thin layer of flour on the baking tray and turn the dough out onto the tray. Divide the dough into 8 parts. Roll the balls of dough into smooth rolls.
- Place the rolls on a baking tray with lightly floured baking paper. Cover the buns with a cloth and place the baking sheet in a cool oven for another hour or so to allow the buns to rise. They are ready to fry when the pressure of your finger slowly rises back up.
- When the buns are ready, preheat the oven to 200°C without the buns. Beat the egg white with a small amount of water. Grease the buns with the protein with the help of a pasta stick and sprinkle a pinch of seeds on top of the bun. Bake in the oven for about 15-18 minutes, until the buns are golden brown.
Tip: You can replace the buttermilk with a vegetable puree of your choice. This makes it easy to make carrot rolls, for example.
- Take an appropriate amount of Kujala farm minced meat. Shape the meat into a compact steak. Fry in a pan until cooked or leave slightly red inside, season with salt and black pepper from a grinder to taste.
- Toss the steak inside the split bun and add toppings to taste. For example, a lettuce leaf, a slice of tomato, cheddar cheese and a crispy slice of bacon. Spoon the Chilli sauce on top of the side dishes and enjoy!
Tip: The brave can add a little extra flavour by spooning Tervasiirappi syrup over the side dishes.
- 6,5 dl Kujala farm wheat flour
- 2 bags of dry yeast
- 0,5 teaspoon of sugar
- 0,5 teaspoon of fine sea salt
- 1,75 dl buttermilk (see tip at the end)
- Chicken egg
- Egg yolk
- 25 g butter at room temperature
- Egg white
- Sesame or poppy seeds
Outer fillet varieties
- Tomatoes, approx. 500 g
- Coriander pot
- A bunch of chives
- A drizzle of olive oil
- Lime juice (½ lime)
- Black pepper
- (Chilli to your taste)
Chop the tomatoes into small cubes. Chop the coriander and chives (and chilli). Taste. Put in the fridge to season
- 6 dl wheat flour
- ½ teaspoon salt
- 0,5 dl oil
- 2,5 dl water
Make the dough into a bar. Divide the dough into ten parts and roll into balls. Roll out thin tortillas. Fry in a frying pan or outside in a masonry pan in a small amount of oil.
Beef stew with root vegetables
- Put the frying pieces in the pan and brown them with a generous amount of butter. Meanwhile, chop the turnip, swede, carrot, celery, onion and mushrooms. When the pieces are well browned, pour them into a large baking pan. Brown the onion and other root vegetables in a frying pan for a while, then add them to the pot. Also add to the stew the jam onions, mushrooms, tomato paste, half a dozen bay leaves, barley grits and spices to your liking.
- Pour a bottle of red wine over the top and add enough water to cover the root vegetables. Add a couple of tablespoons of soy sauce. Crush the peeled garlic cloves with the side of a knife against a cutting board and place in the pot. Stir gently. Place in the oven at 160 degrees under the lid to stew.
- After four hours, the temperature can be dropped to near 100 degrees. The longer the stew is cooked, the tastier it becomes.
- Serve with bread and good wine, and top with a splash of Tervalöök.
- 1 kg Kujala farm roast, cut or sliced
- 0,5 dl whole barley groats from Kujala farm
- 1 celery
- 1 lettuce
- 1 turnip
- 3-5 carrots
- 2-4 onions
- Hillock onions
- Bottle of red wine
- Tomato paste
- Soy sauce
- Win at
- 5-7 bearing leaves
- Veal stock or meat stock cube
- Spices (just under a teaspoon each) black pepper, white pepper, thyme, rosemary, paprika powder, parsley, salt.
- Beetroot sauce
SMOKY ONION STEAKS
- If you want a smoky taste to your onion steaks, then get your hands on a bottle of Tervalööki Sauce! But first, cut as many steaks from the roast as there are diners. Put the steaks in a freezer or baking bag and spoon in enough tar beet sauce so that all the steaks get a bump around when you shake the bag. Put the tightly sealed steakhouse bag in the fridge to marinate until tomorrow.
- Take the meat bag to room temperature at least one hour before cooking. Heat a frying pan and add a knob of butter to the pan. Put the steaks marinated with the punch in a frying pan and brown. Add the sliced onion. Add cream or water at the end – you can also increase the size. Check the taste and add salt and pepper to taste if necessary.
- You can use potatoes, root vegetables or vegetables as a companion, depending on your preference.
Kujala pepper steak
- It is a good idea to start with the preparation of farmhouse potatoes first. Preheat the oven to 220°C. Cut the potatoes, unpeeled, into suitably sized chunks. If you prefer, you can peel the potatoes before chopping. Put the chopped potatoes in a bowl and pour the lööki sauce over t Stir slightly to smooth the sauce over the potatoes. Add the rosemary and thyme, and stir until the spices and dressing are evenly mixed over the potatoes. Spread the block potatoes on a baking tray with baking paper on top. Place in the oven and bake until golden brown. It takes about 20-30 minutes.
- Pepper steaks are made from tenderloin, which is the tenderest and most valuable part of the beef. Steak is usually reserved for 150-200 grams per person.
- Remove the steaks from the fridge about half an hour before baking. Dry the surface of the steaks with kitchen paper. Crush the black peppers in a mortar and pestle to a coarse powder and pour the mixture onto a plate. (With a pepper mill, the grits will be too fine). Swirl the steaks all over in the pepper mixture.
- Heat the butter and oil in a pan until golden brown. Cook the steaks for 2-3 minutes on each side, depending on the level of doneness you prefer. A 3 cm thick steak is cooked to medium-rare for about 3 minutes on each side. Fry only two steaks at a time, so that the pan does not cool down and the meat juices do not get from the steak to the pan. Season the steaks with a pinch of salt and place them in a warm baking dish. Cover with foil.
- Pour the cream and soy sauce into the pan. Boil the cream for a while. Season with mustard. Blend the sauce until smooth, check the taste and add more seasoning if needed.
- Remove the steaks from the pan onto plates, add the potatoes and serve with cream sauce.
- For a salad, an iceberg lettuce with arugula is perfect. For the salad dressing, a splash of Gentle White Beech Dressing.
- For food, definitely a full-bodied central European red wine.
- 4 pieces of beef tenderloin from Kujala farm (á 150g)
- 2 tablespoons whole black peppers
- 1 tablespoon of butter
- 1 tablespoon of oil
- 1 teaspoon of salt
- 3 dl whipping cream
- 2 tablespoons of soy
- 2 teaspoons of mustard
- 1 kg washed potatoes, floury variety
- 0,5 dl Gentle White Beef Sauce
- 1,5 teaspoon of rosemary
- 1,5 tsp thyme