We drove from Lahti to my parents’ holiday place to begin the holiday time. Heated up the place, and enjoyed the 5 hours and 9 minutes of sunshine.. If it would not have been cloudy all day, that is. Ha ha! 😄 We dug holes in the ice to cast fishing nets under the ice, and luckily caught 9 nice fish. Have a great start for the New Year 2019!
3 pcs (650 g) Juonola Sirloin Steaks (or 4–5 thin ones)
4–5 large garlic cloves, crushed with a knife
10–15 sprigs of fresh thyme cut in pieces
Remove the steak from the fridge and let warm to room temperature at least half an hour before frying. Press the steaks flatter by hand on a board.
Use a cast iron frying pan because it is better with high heat than teflon pan. Avocado oil cooks hot.
Prepare garlic, thyme and butter. Heat the pan and add the oil.
Sear the first side for about one minute. Then flip over and sear for about one minute. Once seared, add salt. Continue frying and flip over every 20 seconds.
Follow the temperature from the side of steak with a thermometer: raw 45ºC, medium 55ºC, well done 65ºC.
Turn the heat down to very low and add butter, crushed garlic, and thyme. Flip the steaks a few times and baste. Place the steak on a warm plate to rest, and add black pepper.
Sear both sides for about a minute in a hot pan. Add salt and place the steak to another pan with very low temperature with butter, garlic, and thyme. Flip a few times during basting, and place steak on a plate and add black pepper.
If you cook steaks more than you can fit onto one pan, this two pan tactic works well. The steaks are fried nicely one after another.
The sauce has a very good taste. Add it onto the steaks on the plate. Use salt gently when frying, and add at the table if necessary.
2–3 cans of kidney beans
4 Juonola chorizos
3 red capsicums
5 cloves garlic
3 tbsp tomato paste
800 g canned ground tomatoes and a dash of water from rinsing the cans
6 whole cloves
3 bay leaves
2 tsp dried thyme
large bunch of spring onions
2 mL cayenne pepper
Rinse the beans and drain most of the water.
Sauté onion, garlic, and capsicums in oil. Add ground tomatoes, paste and water, as well as cloves, bay leaves and thyme. Simmer under a lid over a half an hour. Pick cloves and bay leaves off. Add honey, cayenne pepper, and salt.
Add beans and chorizos in pieces. Simmer for about an hour. Check salt. Add the chopped spring onion and simmer for a while. Sprinkle parsley on top before serving.
Hannu Puttonen has written and Veli-Pekka Räty photographed food articles for the Finnish Fisheries magazine for 22 years. The years have been filled with many tasty moments in the photo sessions, as well as in the stories. It is time to stop now, and look for new challenges and enjoyment in our lives.