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About Midsummer food habits and how to break them (a little)

About Midsummer food habits and how to break them (a little)

Juhannus is, shortly, the time of the year when Finns & Co. get themselves busy burning different foods to coals on fire :-D.
Okay, okay, I’m just kidding. The correct name for this procedure is Grill’em all!. It’s authentic, comparatively healthy, and indisputably tasty.

The most popular kinds of Finnish barbecue are pork (ribs, skewers, rolls, side etc.) and a variety of sausages. I am not a big fan of those two – although I wouldn’t refuse an honest plate of bratwurst with sauerkraut somewhere around Octoberfest. But on Midsummer I want the Real Meat… and not only!

Have a look at the newest pic ever:

Juhannusruokaa

Juhannusruokaa

From left around the clock: lamb chops, chicken skewers, tiger shrimps, and chicken legs with onions.
The skewers were premade, our friends bought them in a citymarket. So, I’ll talk about marinade sauce options for the rest of the food.


Rule no. 1 for marinade: it must be self-made. You surely do not want to consume more E621 and colourants than you’ve already done, do you?
Rule no. 2 for marinade: the use of ingredients should take into account the kind and condition of meat. In an ideal world, we would all buy a fresh young lamb, however on many occasions the only one available is ripe to wisdom and supposedly died a natural death, so hard the meat is 😀

If the latter is the case, I’d recommend to peel and squash a half of a kiwi fruit and add it to the regular marinade approx. 1.5-2 hours prior to grilling (if you do it earlier, the result will only be fit for spreading on bread, so efficient kiwi is). In other cases, addition of some acidic component will manage its job overnight, so prepare the whole thing the night before and that’s it.

That was the foreword and now the tale comes. What I did:

1. For lamb chops
1/2 dl olive oil, the same as you use for frying (not virgin)
2-3 tablespoons of apple vinegar or some other white vinegar
2-3 tablespoons of soy sauce
1-2 tablespoons of honey
1 teaspoon of ground black pepper or chilli powder
a bundle of fresh rosemary & mint
5-7 cloves garlic (do not go greedy on garlic, it will do no harm to your senses and kill all vampires that might want to kiss you when you’re asleep, haha)

2. For chicken legs (pre-cut into square pieces)
1/2 dl olive oil, the same as you use for frying (not virgin)
3 tablespoons of lime juice
2 teaspoons of cane sugar
sea salt, white pepper to taste

3. For tiger shrimps
1/2 dl olive oil, the same as you use for frying (not virgin)
juice of 1/2 lemon or 1/2 dl white wine – I used wine this time
a bundle of fresh basil and dill
sea salt, white pepper to taste

If I used pork I’d probably soak it overnight in a mixture of plain kefir or Greek yoghurt, onion rings, sea salt and black pepper.

Indian raita salads are the best choice to accompany grilled meat or fish. They are refreshing and soften the taste of heavy barbecue spices. I was in a hurry, so a “light” version of raita was made: small radish, cucumber, dill and mint, a little salt and sour cream (smetana).

Yum!

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