Below are a couple of menus along with recipes. In order to create excitement and arouse interest, all measures have been left for the readers to figure out – the dessert recipes, however, include all the measures, too. The preparing processes are, however, fairly thoroughly told. All brave home cooks – try these delicacies right away!
Slightly salted reindeer and apple – celery salad with Aura Gold cheese
Slightly salted reindeer
- Reindeer sirloin steak
- Salt
- Black pepper
- Herbs (e. g. Herbs de Provence)
- Greaseproof paper and foil
Salad
- Sour apple (e. g. Granny Smith)
- Celery stick
- Mayonnaise
- Salt
- White pepper
- Lemon juice
- Crumbled Aura cheese
- Roasted and salted cashew nuts
Let the reindeer sirloin steak warm up on the table. Open the package and wipe the meat with paper towels if it is bloody. Heat the frying pan and check the battery of the fire alarm. Fry the steak until it is beautifully brown from all over. Take the pan off the stove and let the steak cool down in it. When you no longer burn your fingers on the steak, rub the salt, pepper, and herbs thoroughly on it. Wrap it into greaseproof paper and then into foil and put it into the freezer. This should, of course, be done a day before eating so that the steak has time to freeze…
Peel the apple and cut it into cubes. Wash the celery stick and cut it into cubes, too. Stir the apple and the celery into the mayonnaise, salt and pepper it and finish it with lemon juice. Put the salad into the fridge to wait. When the reindeer steak has frozen, cut it with a sharp knife or a slicing machine (which can, of course, be found in every household…) into very thin slices. Put them into a nice line covering the whole plate. Spoon the salad up in the middle of the plate and sprinkle the crumbled cheese as well as nuts around it. Polish the silverware and eat.
Fried salmon with honey and dill – curry sauce
- Salmon fillet
- Honey
- Salt
- Pepper
- Butter for frying
Sauce
- Onion
- Carrot
- Ginger
- Red chilli
- Garlic
- Tomato pure
- Jeera
- Grinded coriander
- Sweet curry powder (including, e. g., dill and liquorice root)
- Coconut milk
- Unseasoned yoghurt
- Dill
- Salt
- Black pepper
Let us start with the sauce: Cut the vegetables and peel the ginger. Remove the seeds from the chilli and be careful not to rub your eyes nor dig your nose etc. Put all the vegetables, pure, and seasonings into a saucepan and glaze them with some oil. Add the coconut milk and let stew for half an hour. Purée and strain the sauce. Season it with black pepper, salt, and unseasoned yoghurt. Cut the salmon and take the fish bones out. Fry the pieces of salmon in butter, season, and brush honey on them. The main accompaniment can be anything (potatoes, rice, barley…), and as vegetables roasted root crop cubes that are rolled in white wine and butter are recommended. Pour the sauce on the plate, put all the accompaniments in the middle and the salmon on them. Finish the portion with dill and serve.
Roasted goose or broiler breast and beetroot sauce seasoned with cardamom
- Finnish goose or broiler breast
- Salt
- Pepper
Sauce
- Onion
- Vinegar beetroot
- Beetroot liquid
- Green cardamom
- Black cardamom
- Jeera
- Garam masala seasoning
- Garlic
- Red chilli
- Ginger
- Chicken bouillon
- Black pepper
- Salt
- Oil for glazing
- Butter for finishing
Let us make the sauce first: Cut the onion and the garlic. Peel and cut the ginger and remove the seeds from the chilli. Roast all the other seasonings except the garam masala in a saucepan. Add the onion, garlic, chilli, ginger, and oil and glaze for a moment. Add the beetroot with its liquid and let boil for half an hour. Season the sauce with black pepper, salt, garam masala, and chicken bouillon. Purée and strain the sauce. Cut cross cuts to the skin side of the goose / broiler breast and put it onto a cold pan with the skin side down. Put the pan on a hot stove and fry the skin side. Season the breast with salt and pepper from both sides and put it into the oven (200 C) and let it bake for about 10 minutes. The breast can stay nicely red from the inside. If you use broiler, bake it well-done. As the main accompaniment, barley risotto, rice, or potatoes are recommended, and as vegetables roasted root crop cubes that are rolled in white wine and butter. Before serving, some soft butter is whipped into the sauce. Pour the sauce onto the plate and put all the accompaniments in the middle and the goose / broiler on them and enjoy.
White chocolate parfait and fruit or berries of the season
- 3 egg yolks
- 50 g sugar
- 3 egg whites
- 100 g white chocolate
- 2 dl whipping cream
- 4 cl Bailey’s liqueur or Jaloviina (Finnish blended brandy)
- Cake or sorbet mould
- Kitchen wrap
- Fruit or berries
- Honey or maple syrup
Melt the chocolate carefully in a microwave oven, stirring it every now and then. Whip the cream. Whip the sugar and the yolks together and the egg whites alone. Stir the yolk and sugar foam into the chocolate. Then, stir the whipped cream carefully into the chocolate. Season with some liqueur or Jaloviina – make sure you take a swig every now and then…! Stir the egg white foam carefully into the mixture. Line the mould with kitchen wrap and put the mixture in it. Cover well with the wrap and freeze. Also this dessert should be prepared the day before enjoying it so that it has time to freeze properly. When you serve it, slice it, put a piece on a plate and cover it totally with fruit or berries. Enjoy!
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