Minced meat is the most used meat product in Finns.
Chicken minced meat has got its own buyer. Adobe Stock / AOP
Finns eat a lot of minced meat. And no wonder minced meat is the basic ingredient in everyday food. It is easy to make a wide variety of food as it bends to many.
Quite a few favorite dishes are meatballs or meat-macaroni box. What other than minced meat is their raw material.
There are numerous alternatives to minced meat: cattle, pig, cattle-sika, pig-bean-and chicken. Many times, the latter is completely forgotten about minced meat debate.
Chicken minced meat is the newest newcomer in the minced selection, so it is not as familiar to consumers as a pig-beam.
Director of Atria Finnish poultry business Matti Perälä says that demand has been steadily increasing.
– Beef minced meat is clearly Atria’s best -selling minced meat. Chicken minced meat accounts for over 10 percent of our total minced meat sales, its share has been growing for years, says Perälä.
Chicken minced meat also differs from other minced meat, as it tastes mild and has a lower fat percentage. Only 1.2 percent fat in chicken fillet minced meat, and 4 % in most chicken minced meat.
In addition to a low fat percentage, the price is also at the lowest end. The price per kilo is from over seven euros upwards. Only a pig-beam is cheaper.
Here are delicious recipes where you can easily replace red meat minced meat with chicken minced meat.
The minced meat-spaghetti pan is guaranteed to be a favorite for the whole family. Roni
Minced meat spaghetti
400 g of chicken minced meat
2 tbsp olive oil
1 onion as a chips
4 cloves of garlic in slices
400 g of tomato crush
1 dl of fresh basil as chips
1 teaspoon of salt
3 dl of water
250 g rapids food & dippi sauce
1 cube of meat broth
500 g spaghetti
100 g of grated cheese
1. Boil the spaghetti for al dente mature and rinse with cold water.
2. Bake the minced meat and onions in olive oil. Add tomato crush, water and spices to the meat and onions. Bring to the boil and lower the heat. Allow the bubble slowly, stirring occasionally for about 20 minutes.
3. Add the rapids and basil. Let Pori another 5 minutes. Check the taste.
4. Mix the sauce and pasta, pour into the pan, sprinkle with grated cheese and bake in the oven at 180 degrees for about 25 minutes.
Recipe: Risto Mikkola
Meatball soup
Small meatballs:
400 g of chicken minced meat
1 egg
1 onion
1 tbsp of oil
1 dl of meat broth
1 tbsp salt
4 tablespoons of breadcrumbs
1 teaspoon of crushed black pepper
1 l meat broth for meatballs cooking
1. Peel and chop the onion finely. Put the chop in the pan with oil and fry until soft.
2. Set aside the onion mixture in a bowl and allow to cool. Add the breadcrumbs and spices. Leave for a couple of minutes to swell. Add minced meat and egg. Stir.
3. Dampen your hands in cold water and shape small meatballs from the dough. Boil the meatballs in a strong meat broth. Lift the meatballs out of the broth and strain the broth through a dense strainer. The broth becomes the broth of the soup.
Soup vegetables and roasted roots:
5 big potatoes in blocks
2 carrots in big pieces
1 parsnip in fair slices
200 g of root celery
1 broccoli in small buds
8 mini -bone slices in slices
0.5 dl parsley chips
1 teaspoon of salt
0.5 teaspoon black pepper
0.5 dl of cooking oil
1. Mix the roots, oil and spices.
2. Roast at 200 degrees for 25 min. Boil the broth, add the broccoli, tomato slices, roasted vegetables, parsley chips and meatballs to the broth.
3. Heat and serve.
Added 20.3. at 11:43 am Atrian Matti Perälä comments.