The most common mistake is to cook nakki in boiling water.
Nakits are part of many May Day traditions. Adobe Stock / AOP
If you cook nakki, they crack easily.
Another mistake that is often made is keeping the nakkis in hot water for too long, causing them to turn gray. The nakits are not ruined, but the appearance suffers.
According to orthodoxy, the heating of nakkis is handled quite simply:
1. Boil plenty of water in a pot.
2. When the water boils, turn off the power and remove the pot from the stove.
3. Put the nuts in the pot for five minutes.
4. You get the best result when you pour the water out of the pot at the end and let the nakkis stay in the pot for a while, so that their surface dries.
5. The end result is perfect when the hook clicks.
Nakki can also be easily prepared in the oven. You should let the nakki heat up at 150 degrees. If you want, you can chop the naks into smaller pieces, so they get crispy in the oven.
Don’t forget the grill either.
Pour into the broth
If you heat the nuts in a pot, test the chef Risto Mikkolan good cooking stock.
Nakit can be cooked in a pot, pan, oven or grill. Roni Lehti
You can get the actual party nakkis when you cook your own broth for them. Already in his childhood, Mikkola ate snacks cooked by his father using this recipe:
Water and a cube of meat stock are put in the pot (nowadays, different fonds also work well), as well as onion, bay leaves and allspice, cut into fairly large pieces.
First, boil the broth and put the naks in the hot meat broth to simmer. Scoop a generous amount of onion from the broth of the ripe naki.
– This is a real party bag. With it, you should definitely eat the onion blocks that have been cooked soft in the broth.
Or if you really want to go wild, you can cook, for example, raw sausages in meringue. HKScan’s product development chef Joni Rouvali developed raw sausages stewed in meringue last May.
– As the name suggests, raw sausages are raw, so cooking them on the grill differs from grilling regular grilled sausages. Grilling raw sausages can be made easier by first braising the sausages in the oven in water or another broth, such as beer. In honor of May Day, you can also make a spice broth from mead, Rouvali advises.
Raw sausages stewed in meringue
1 pack of raw sausages
4 dl mead
a few cloves of garlic
a few sprigs of rosemary
a few pinches of black pepper
1. Preheat the oven to 200 degrees. Place the raw sausages in the baking dish.
2. Boil the mead and other spices in a pot. Cover the sausages with seasoned simal broth. Broil the sausages in the oven for about 5–6 minutes.
3. Remove the sausages from the oven and grill on the grill over direct heat until the surface is nicely browned.
The story was originally published in April 2021.