Top chef recommends minced meat at the Easter table – each part

Minced meat and pasta to the Easter table? Yes it succeeds. Pink bröijer

Chef Risto Mikkola This time wants to provide lamb food that has no high threshold for making.

It is certain that everyone can cook.

In the form of minced meat, the price of a lamb is not as high as, for example, roast. Lamb minced meat can be found in the freezing pool, but well -stocked grocery stores next to other minced meat or service counter.

– The consumption of the Finnish lamb is far from the consumption of broiler, pork or beef. There are dozens of different grades of the latter, says Mikkola.

The Finn eats about 78 pounds of meat a year. This amount of lamb is about half a kilo. Many times it is feared that the sheep is tough, but Mikkola encourages that the roasting of lamb is easy to cook and season. Files and Kare are also quick to shine.

“People should just rely on their own skills and boldly buy more than just that familiar and safe,” Mikkola encourages variability.

This is how you get started

He advises that you can start experimenting by buying new carcasses, for example.

Mikkola often produces Karetta, where fat gives flavor and juiciness. If a good -looking recipe comes up, he will try it. Every year, you do not have to be on the table in the same way made of lamb.

Our chefs like the taste of lamb and sheep, but knows that it is difficult for some. Minced meat is the answer to this “problem” too.

Although the sheep is the tradition of Mikkola’s Easter holidays, he does not want anyone to feel ashamed if there is no sheep or roasting at the Easter table. You can spend a big food party for Easter than eating them.

According to Mikkola, the Cannellos are a sophisticated form of lasagna. Mikkola’s lamb sauce is heavily included in tomato and NDUja. The paste gives the sauce a nice sharpness and brings a pleasant burn. If this does not appeal, Nutuja can omit out.

Lamitsacanellons

Risto Mikkola tips: The best way to fill the Cannellon is when you put the sauce in the extruder bag and dispense the right amount inside each Cannellon.

Setanabechamel

80 g butter

80 g of wheat flour

1 l of milk

120 g of sour cream

100 g of cheese (eg, Västerbotten) grated

salt

pepper

1. Melt butter in a saucepan, add flour and cook for five minutes.

2. Add milk in three parts. Allow the mixture to cook for about 15 minutes. Remember to mix.

3. Finally add the sour cream and grated cheese and spices and boil.

Lamb tomato sauce

2 onions, chopped

6 cloves of garlic, chopped

0.5 dl of olive oil

400 g of lamb or sheep minced meat

3 tbsp tomato puree

2 pk (à 400 g) of tomato crushes

1 tbsp ndja paste if you want

0.5 l of meat broth

0.5 pnt parsley, chopped

salt

sugar

black pepper

1. Heat the olive oil in a saucepan, add the onions and fry for a few minutes. Add the minced meat.

2. When minced meat and onions have browned, add tomato puree and nd. Cook, add meat broth and tomato crush. Bake for 30 minutes.

3. Add spices and herbs.

4. Put the cooled sauce in the extruder bag.

The manufacture of Cannellie

1 dose of smetanabechamelia

1 dose of lamb tomato sauce

1 pc Cannello tubes

100 g of cheese (eg, Västerbotten) grated

1. Put half of Bechamel on the bottom of the container.

2. Fill in the Cannells and place in the container. Pour the rest of Bechamel on top.

3. Cook at 160 degrees for 45 minutes under the foil. Remove the foil, sprinkle with cheese and cook at 200 degrees for 15-20 minutes.

Citrus salad

1 lemon juice

0.5 pnt mint, chopped

1 garlic clove, chopped

2 dl rapeseed oil

salt

sugar

black pepper

2 pcs of mini -ingredient salad, plugged

1. Mix all ingredients except the salad.

2. Before serving, mix the sauce and salad leaves.

Drink recommendation

Advanced and nuanced Italian Chianti Classico Borgo Salcetino Lucarello Riserva (€ 25.88) is a dense berry and rustic entity. The aromas and structure of the wine are ideal with meat dishes and Easter sheep dishes.