Lihan sisälämpötila ja kypsyysasteet

Medium | Kypsä:

Karitsan filee 52-55 °C | 62 °C

Vasikan filee 54-56 °C | 63 °C

Naudan filee 52-54 °C | 64 °C

Hirven filee 52-54 °C | 64 °C

Poron filee 54-56 °C | 63 °C

Porsaan filee 68-72 °C

Kanan filee 68-72 °C

Uunin tai grillin lämpötila kannattaa pitää matalana, jolloin saadaan mehukkaampi lopputulos. Noin 150°C on pienille fileille ja paisteille sopiva, isoille taas 120–130 °C. Liian kuuma uuni tai grilli saattaa kuivattaa lihan ja lopputulos ei ole mehukas.

Muista aina kypsennyksen jälkeen antaa lihan levähtää folion ja pyyhkeen sisässä 10-15 min. Mitä korkeampi paistolämpö ja mitä isompi paisti sitä pidempi lepoaika.

Karitsan paahtopaisti

Nopean pintarusketuksen jälkeen paistit laitettiin 200-asteiseen uuniin ja päästettiin pois vasta kun sisälämpötila oli noussut 55 asteeseen. Aikaa tähän kului reilu vartti. Loppulämpötila/paistoaika kannattaa säätää sen mukaan, millaisesta lihasta pidät. 55 C jättää lihan aavistuksen punertavaksi. Erittäin punakasta mediumista pitävän kannattaa pysäyttää paistotoimi jo 52 asteessa, kun taas kypsemmän ystävä voi ajella paistia vielä pari astetta ylemmäksi. Kovin pitkään ei kuitenkaan kannata paistella, koska tällainen vähärasvainen paistityyppinen liha on kuivuessaan sitkasta ja muutenkin mehukkaan vastakohta.

Rosmariinimarinoitu lampaanfilee ja lämmin papusalaatti

Rosmariinimarinoitu lampaanfilee

(kahdelle)

Ainesosat

300 g lampaan sisä- tai ulkofileetä

marinadi:
½ oliiviöljyä
1,5 rkl balsamiviinietikkaa
1,5 rkl rouhittua tuoretta rosmariinia
2 murskattua valkosipulin kynttä
suolaa
rouhittua mustapippuria
haluttaessa hieman chiliä

Valmistusohje

Sekoita marinadin ainekset keskenään. Voit käyttää balsamiviinietikkaa makusi mukaan myös ohjetta runsaammin. Kaada marinadi annospaloiksi leikattujen lampaanfileiden päälle ja anna maustua välillä sekoittaen vähintään muutaman tunnin ajan, mieluiten yön yli jääkaapissa. Valuta marinadi pois ja paista lampaanfileet nopeasti pannulla tai grillissä. Tarjoa lämpimän papusalaatin kera.

Juomasuositus

Lampaanfileen ja papusalaatin viininä maistuu melko täyteläinen ja ryhdikäs uuden tyylin tempranillo vaikkapa Espanjan Ribera del Duerosta tai Kataloniasta.


Lämmin papusalaatti

Ainesosat

200 g vihreitä papuja
2 dl rucolasalaattia
8–12 kpl kirsikkatomaatteja
2 valkosipulin kynttä
1 rosmariinin oksa
suolaa ja mustapippuria
oliiviöljyä

Valmistusohje

Kuullota pavut pannulla oliiviöljyssä viipaloitujen valkosipulin kynsien ja kokonaisen rosmariininoksan kera. Lisää lähes kypsien papujen joukkoon kirsikkatomaatit ja anna hautua vielä hetken aikaa. Poista rosmariininoksa ja mausta merisuolalla ja vastarouhitulla mustapippurilla. Yhdistä pavut ja tomaatit rucolasalaatin kanssa juuri ennen tarjoilua

grilled lamb kofta kebabs with pistachios and spicy salad wrap

(serves 4)

ingredients

500g trimmed shoulder or neck fillet of lamb, chopped into 2.5cm chunks
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, or finely grated zest of 1 lemon
sea salt and freshly ground black pepper
a good handful of shelled pistachio nuts

a few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket, washed, spun dry and shredded
a small bunch of fresh mint, leaves picked

1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flat-leaf parsley, leaves picked
extra virgin olive oil

4 large flatbreads or tortilla wraps
4 heaped tablespoons natural yoghurt

Method

Authentic kebabs are delicious, full of nuts, spices, herbs and fruit, as anyone who’s tasted proper Middle Eastern cooking knows. In this recipe I’m using a spice called sumac – it has a lovely flavour – but if you can’t find it, try lemon zest instead.
Buy really good minced lamb, or else a cut of trimmed shoulder or neck fillet and mince it up at home in a food processor. If you buy slightly older lamb (hogget or mutton), it’s important to ask your butcher to remove the sinews, and that you cook the meat for a few minutes longer.

This dish is best cooked on a barbecue over hot coals, but if that’s not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.
Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.

Divide the meat into four equal pieces and get yourself four skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked.

In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves. Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper.

Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up as I’ve done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive oil.

Lammas-ricottalasagne

Ainesosat

3 valkosipulinkynttä
1 iso sipuli
2 porkkanaa
2 varsisellerinvartta
1 rkl öljyä
400 g lampaanjauhelihaa (tai naudanpaisti-)
2 prk paseerattua tomaattia (à 300 g)
1 dl punaviiniä
0,5 dl kermaa
2 tl sokeria
2 tl yrttimaustetta
suolaa, mustapippuria
myllystä
1 dl paahdettuja pinjansiemeniä
2 prk ricottaa (à 250 g)
lasagnelevyjä
2 dl raastettua parmesaania

Valmistusohje

Kuori ja hienonna sipulit. Kuori ja viipaloi porkkanat. Viipaloi sellerit. Kuullota sipuleita pannulla öljyssä hetki. Lisää joukkoon muut kasvikset ja jatka paistamista muutama minuutti. Lisää pannulle jauheliha ja paista, kunnes se on kypsää. Kaada pannulle paseeratut tomaatit ja punaviini. Anna kastikkeen porista miedolla lämmöllä ilman kantta vähintään 20 minuuttia. Lisää kerma, mausteet ja pinjansiemenet. Voitele uunivuoka ja lado vuokaan kerroksittain kastiketta, ricottajuustoa ja lasagnelevyjä. Voit ripotella kerroksien väliin myös tuoreita yrttejä, esim. salviaa. Alimmaiseksi ja päällimmäiseksi kerrokseksi tulee kastiketta. Ripottele päälle vasta raastettu parmesaaniraaste ja pane vuoka heti kypsymään 200-asteisen uunin alatasolle noin 25 minuutiksi tai kunnes lasagnelevyt ovat kypsiä. Eri tuotemerkeillä on hieman eripituiset kypsennysajat, joten tarkista tarkka aika pakkauksesta. Vinkki: voit korvata ricottan kostealla raejuustolla.

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Juomasuositus

Lampaanliha, juusto ja tumma tomaattisuus tekevät lasagnesta maultaan hyvin täyteläisen. Valitse täyteläinen ja lämpimän hedelmäinen punaviini, esimerkiksi primitivo, nero d’avola tai lacryma christi. Pohjoisemmista klassikoista viinikumppaniksi sopii chianti classico.

Gheymeh (lamb with potatoes, split peas and dried limes)

Ingredients

1 tbsp butter
1 tbsp vegetable oil
2 lamb shoulder chops (with fat removed and cut into small cubes)
4 onions (thinly sliced)
¼ cup yellow split peas
2 tsp tomato paste mixed in 1 cup of water
5 potatoes (1 cut in small cubes to be cooked in the sauce and 4 sliced for layer of fries on top of sauce)
6 dried limes
salt and pepper to taste
½ tsp turmeric

Method

1. Boil split peas in about 2 cups of water until cooked. Pour water off and set aside in case extra liquid is needed to add to the sauce in the end.
   
   
2. Brown onions in oil and butter. Make sure onions are well browned.
   
   
3. Remove from pot and set aside
   
   
4. Add a little oil to pot and brown lamb with salt and pepper. As lamb starts to get brown, add turmeric.
   
   
5. Add tomato paste and water mixture and cook 15 minutes on low heat until meat is nearly tender.
   
   
6. Stir in dried limes, potato, split peas and extra water if mixture has become too dry. Cook 30 minutes or until meat is tender and limes are juicy.
   
   
7. Place sauce in glass baking dish.
   
   
8. Spread browned onions on top of sauce.
   
   
9. In a separate pan, fry sliced potatoes in a bit of oil. Spread over top of entire sauce.
   
   
10. Bake in oven for 20-30 minutes on 350° F.

Spiced Lamb Koftas braised in Tomato Sauce

Ingredients

For the koftas:

400 g minced lamb
1 teaspoons coriander seeds
1 teaspoons cumin seeds
1 small onions, peeled and cut into chunks
1 tablespoons fresh mint leaves
1 tablespoons fresh coriander leaves
2 tablespoons olive oil
salt and freshly milled black pepper

For the sauce:

400 g tomatoes
1 small onion finely chopped
1 cloves garlic, crushed
1/2 sticks cinnamon
salt and freshly milled black pepper

You will also need a lidded, flameproof casserole with a capacity of 2 litres.

Dry-roast the coriander and cumin seeds: place them in a small frying pan over a medium heat and toss them around for 2 minutes until they begin to jump and pop, then crush them as finely as possible with a pestle and mortar.

Next, place the lamb in a large mixing bowl. Put the onions in a food processor, along with the mint and coriander leaves, then pulse everything until the onion is finely chopped. Transfer all this to join the meat in the bowl, add the spices and a good seasoning of salt and freshly milled black pepper, then mix everything thoroughly and evenly together with your hands. Then take small amounts of the mixture and roll them with your palms into little rounds slightly larger than a walnut.

Now heat about a tablespoon of the oil in a large frying pan over a medium to high heat and when it's hot, begin to brown the koftas, about six at a time, turning them to get brown on all sides. As they cook, transfer them to a plate and add more oil when needed as you continue browning all the others.

Meanwhile, skin the tomatoes for the sauce. Place them in a heatproof bowl and pour boiling water on to them. After exactly a minute (or, if the tomatoes are small, 15-30 seconds), remove them from the water; slip off their skins (protecting your hands with a cloth if they are hot) and chop them into small pieces.

After that, place the casserole over a high heat, add another tablespoon of oil and when it's hot, soften the onions, stirring them around now and then and keeping the heat highish so they turn golden brown, which should take about 6 minutes. Next, add the garlic to the onions and cook for about a minute more. Now add the tomatoes and cinnamon, stir well, then add the koftas, stir once more, turn the heat down to low and let them simmer slowly for about 30 minutes with the lid on. Then remove the lid to allow the sauce to reduce, continuing to simmer for a further 30 minutes before

Feta, Thyme and Mint Lamb Burgers

Servings: 2

Ingredients

200 g minced lamb/beef
1 garlic clove, crushed
1/2 tbsp chopped fresh mint or 1/2 tl dried mint
25 g black olives, stoned and chopped
1 tsp tomato puree
1 pinch salt and fresh ground black pepper
50 g Feta cheese
1 tsp chopped fresh thyme leaves

For the salad

1 Cucumber, peeled and sliced
2 Tomatoes, diced
1/2 red onion, chopped
50 g black olives, stoned
1 pinch salt and fresh ground black pepper
1/2 tbsp Olive oil
1/2 tbsp Cider vinegar
1/2 tsp Honey, preferably Greek

To serve

2 slices rustic bread, thick cut
1/2 clove Garlic, peeled
1 tbsp Olive oil
1/2 tbsp mayonnaise

Method

1. Put the meat, crushed garlic, mint, chopped olives, tomato puree, salt and freshly ground pepper in a mixing bowl and mix well. Divide into four portions.

2. In a separate bowl, mix the feta cheese with the thyme. It doesn't matter if it crumbles, just gently squeeze together.

3. Take a quarter of the mixture into your hand and roll into a ball. Flatten out, put a quarter of the feta in the middle and then draw the meat up around it.

4. Make sure the cheese is secure within the meat. Repeat with the other three burgers and chill in the fridge for 10 minutes.

5. In the meantime, make the salad by mixing the cucumber, tomatoes, red onion and olives together in a bowl. Season with salt and freshly ground pepper.

6. Whisk the olive oil, cider vinegar and honey together and pour over the salad.

7. Heat a griddle pan until hot. Rub each slice of bread with the garlic clove and sprinkle with olive oil.

8. Cook the bread on the griddle pan until brown on each sides. Keep warm.

9. Now cook the burgers on a griddle pan. Turn once after five minutes, then cook for another 5 minutes on the other side.

10. Spread the mayonnaise on the toasted bread. Top each slice with a freshly griddled lamb burger and a small handful of salad and serve at once.