Hi gang welcome to sunny southern finland as you can see the spring is just around the corner
weather is nice and warm especially my ass because it's pretty much closer to the fire
we have this frozen lump of moose and then this nice bare tang Skrama
let's see what we can make out of that
as you might have noticed our chef's knife sold out very quickly but we have this new skrama 200 bare tang
and one of our employees made a very nice wooden handle for it and since this resembles a knife
from lapland called "leuku" a bit in use we decided to show you how to cook a dish from Lapland with it
so today we're going to be cooking a dish called "käristys" which is normally made using reindeer
but since we're here in Southern Finland and we don't have any reindeer here we're gonna be using
some moose and then we're gonna fry it in smoked reindeer fat called "kuu" which is traditionally
used for making "käristys" but if you don't have any reindeer back fat you can use lard or you can use
butter as well so we're gonna add some onions there which traditionally were not really added
but i think it adds some nice flavor and then we're gonna do something completely abhorrent
which is we're gonna put some mushrooms in it so we have some rehydrated black trumpet mushrooms
here which would normally not go there but they add a nice flavor as well we're not going to be
using any kind of stock here so the only liquid is going to be water and the juices from the pan
so the first stage is to cut the meat and the reason why this meat is still completely frozen
is because we want to cut it very thin and traditionally what you do is you cut it with a "leuku"
but here you can use this Skrama the same way or any kind of a knife
and what you do is you basically cut it like you would be whittling wood so you you make very thin
shavings uh with the knife if you haven't been doing much whittling i suggest the slash proof
glove in this one and also glove is nice to have because this is going to be cold as hell and
since it's -7 C outside here i have to use a glove in this hand as well but if you do it indoors
you don't need a glove here so basically you can support it anywhere you want and start
cutting so very thin shavings as thin as you can make is is ideal the meat you should be using here
it depends on how you're gonna cook it so if you're only gonna fry it on a pan
you can use things like fillets and tender cuts but since we're gonna cook it low and slow in
the pot afterwards we're gonna use a very tough cut of meat you should be using a very lean meat
so if you don't have reindeer or moose you can use white tail deer you can use hare you can use
beaver i'm i've made this from beaver as well it turns out very nice but don't use any fatty meat
like pork because it doesn't really work that well so we have cut all the meat and the next
thing that we're gonna do is fry them the word "käristys" to uh is a bit tricky to translate but
it roughly means to fry in a fairly violent way until the thing is blistered and almost
burned so so we're gonna make it rather brown and what we're gonna use for frying is a smoked
reindeer back fat if your local store doesn't have this you can use lard or butter as i said earlier
and just put some on the pan and then melt it and then we're gonna put the meat on it
since we're not using any kind of stock here the liquid is gonna be just some water
and then you use a wooden spatula or spoon or something to scrape the nice flavors from the pan
and pour that into the pot remember that this is not gonna be soup or a stew so don't put
too much liquid it's not supposed to swim in it just enough that you get the nice sauce
so next we're gonna cut some onion go into the pot if you want to make a very
old-fashioned traditional version you don't have anything more than the meat there but
nowadays many people add onion because it gives a nice flavor and it
it doesn't really matter how you cut them as long as you
make a sort of rough
cuts it's a bit tricky to do it with gloves but it's minus seven so it's nice to have some warm
the last thing we're gonna do is gonna add the mushrooms
and as i said before these are normally not used but they will add an interesting flavor
these were first dried and then rehydrated so the liquid can be used to add some nice taste to it
black trumpet mushroom has a really nice earthy flavor these are often quite tricky to find but
when you find them is usually plentiful quite often if you order this dish in a restaurant
it's not as served with mashed potatoes which is not the original thing it i probably was eaten
with turnips before the potatoes came to finland or just as it is but we're gonna
make mashed potatoes but in a bit different way we're gonna amber cook the potatoes
which is gonna be a bit exciting because it's so cold that as soon as we get the embers they tend
to die so we're gonna see how this is gonna work out but if you're cooking this in the
more warmer climate then it works brilliantly but this
this frost kind of makes it a bit tricky but we'll see
how it turns out okay now we're gonna check if the potatoes are edible or burnt to death
they look kind of nice
doesn't really matter if you get some of the
burnt stuff in to the mash burnt as a flavor which is not bad at all
let's start with these
there and just
take a potato
scoop it in there
as you can see these are quite nicely cooked
once the potatoes are in there we're gonna add quite a nice amount of butter because
you can't really make good mashed potatoes without enough butter and then you can use milk or cream
i usually put cream and then just mash it to see
how it goes and add more cream and butter if needed
some salt
ah
uh
so that's it food is done smells fantastic
and we're gonna start eating thanks for watching see you later
fucking hell it's difficult to concentrate while your ass is catching on fire! oh well...
heheh
yeah