Roast beef belongs to the value parts of reindeer, just like filets. Reindeer roast has traditionally been a festive dish for which it is perfect due to its tenderness, taste and presentable appearance. It can be cooked whole and then cut into portioned pieces, or it can be cut into ready-made steaks before cooking.
The general instructions for seasoning reindeer meat are well suited for the roast as well. In other words; very slightly and not to hide the reindeer’s own exquisite taste. Salt, black pepper, juniper berry. Herbs, but not many different at a time. Marinating should also be done with mild flavors, but then again roast beef does not need marinating at all due to the tenderness. continue reading
Thin, air-fried zucchini slices is an excellent side dish or they can be used to replace potatoes for example. Of course they can also replace pasta, although in this recipe I have cooked spaghetti to accompany the sauce and zucchini. Continue Reading
Pork fillet is a delicacy, no matter how you do it. When properly marinated and fried in an airfryer it turns out to be especially good. One big plus of using a fryer is its speed: a filet weighing about 800 grams, like the one in the photo, is fully cooked in as little time as 20-25 minutes. Continue reading
There used to be one cat and a lot of mice in this house. The cat didn’t like beef and because of that there was no beef served at the table, only when the cat was away. Nowadays neither cat nor many mice are living here – just one beef loving mouse who could make beef steaks just as much as she likes. And it wouldn’t even be too expensive because one mouse can’t eat very much, even though she loves beef tenderloins and sirloins more than anything. Continue reading “Pepper steak and French fries” →
Summer and barbecuing definitely belong together… and so do wasps. Especially the long-lasting hot weather and the withering of flowers makes them very hungry and fierce. The scent of grilled food attracts wasps to the annoyance of those eating outside and at worst there might be dozens of them spinning on the edge of a plate or a drinking glass. They seem to be very fond of grilled meat, just as we people are.
Continue reading “Grilled pork ribs with vegetable stew” →
Stew made of pork, potatoes and varying other ingredients is absolutely one of the best summer foods prepared in a Muurikka pan. We have tested f.ex. broccoli, cauliflower, Brussel sprouts, various vegetable mixes, chili peppers, beans, carrots, asparagus, zucchini along with pork and potatoes and it’s always just as good – no matter what you use. Continue reading “Pork and potatoes in Muurikka griddle pan” →
Meat skewers remind of summer, sun, warm evenings and grilling and as a matter of fact we mostly make them during summertime. Skewers are easy to make in the oven as well and they even taste almost as good as the ones made outdoors, missing just a slight aroma of smoke and fire. Continue reading “Meat skewers made in the oven” →
Many years ago one of my co-workers offered us a dinner, which we named “the casserole of Merzi). Since that I have made this dish, though I’ve never been totally sure about all the ingredients included originally. Continue reading “Meat and vegetable casserole” →
This combination may seem weird, but the wholeness was just great. Beef tenderloin, spinach sauce spiced with lemon, red onion and cucumber salad, kiwi slices spiked with garlic and capers. Do I need to say something else: delicious. Continue reading “Beef tenderloin steak” →
As said, this is only a version of numerous, different kinds of vegetable stews made in the oven. Smetana, goat cheese and honey bring their own special flavor to the food and moreover, this dish is really filling. Continue reading “Vegetables, bacon, smetana and goat cheese spread baked in the oven” →