Finnish top chefs keep cottage food simple without complicated marinades.
Sausages are also part of the cottage. Antti Mustonen
We asked the top Finnish tests what they thought was the best raw material for the grill and what they grill every summer and why.
Restaurateur, chef Kari “Kape” Aihinen Grill especially meat and vegetables.
– I try to buy good, high quality meat such as chicken roasting, flank steak and good fillet steak. Of course, not forgetting the sausages. Yes, the Finnish cottage has to eat sausage, he points out.
As a rule, Kape Aihinen strives to do everything on the cottage on the grill. Pink bröijer
– I also put the barbecue on the shafts, open cucumbers and salads on the grill. Watermelon is my absolute treat. I do not grill carbs, but protein sources and vegetables. Could you say that you can eat a little more with a good sense of self.
– But not forgetting the sausage, he adds.
Fish Aihinen prepares instead of a grill in a smoking bowl.
– As a rule, I try to do everything on the grill. Fresh chopped ingredients there and season with herbs or lemon juice. I try to keep the cottage food very simple. For example, I do not make any marinades or Dry Rubs.
Sikke Sumari favors fish and fresh vegetables on the grill. Jenni Gästgivar
Cook Sikke Sumari Reminds me that everything you can bake in a pan can also be made with a grill.
– For example, fish is a very good grill. I prefer fish and fresh vegetables, as well as fresh sausage, Sumari reveals.