Recipes

Taste Satakunta goes Street food

Here’s the translation into English:

The final local food concept to be implemented in the project is slightly different from the previous ones. The goal is to create new types of recipes and thinking around local food from the Satakunta region, which can be served at festivals, casual gatherings, and small bistros.

Taste Satakunta goes Street Food offers local Satakunta food in a new way.

  • There are three main products: Flatbread, French dip sandwich, and loaded fries.
  • There are four fillings: cold-smoked salmon, mozzarella, chicken, and seasoned slow-cooked pork neck.
  • All fillings can be used in any of the main products.
  • In addition to the fillings, you can choose sauces and other toppings for the products.
  • The recipes are for 10 people, and all ingredients are sourced from the Satakunta region as much as possible.

1. Product

Flatbread / Flammkuchen

Flatbread is a German specialty from the Alsace region, which is well-suited for eating by hand or with utensils. The dough is quite similar to pizza dough.

Flatbread dough

Flatbread Dough

  • 1.125 kg wheat flour
  • 12.5 tablespoons olive oil
  • 5 egg yolks
  • 1.5 teaspoons salt
  • 5 dl lukewarm water
  • 1.5 tablespoons dry yeast

Filling before baking:

  • 500 g lactose-free crème fraîche
  • 500 g lactose-free quark
  • Salt and black pepper

Preparation instructions

  1. Mix the flour, olive oil, egg yolks, salt, yeast, and lukewarm water until you have a smooth dough.
  2. Brush the dough with olive oil and let it rest at room temperature for about 45 minutes. Divide the dough into ten portions and roll each into a thin, oval-shaped flatbread. Let the dough rise briefly before baking.
  3. Mix the crème fraîche and quark, and season with salt and pepper. Spread this mixture over the risen flatbreads and bake in a preheated oven at 220°C (428°F) (or 200°C [392°F] for convection ovens) for about 10 minutes.

2. Product

French dip sandwich

A French dip sandwich is a filled elongated soft bread that is dipped into hot vegetable broth while eating. Suitable types of bread include a soft baguette, elongated corn rolls, etc.

Flatbread dough

  • 500 g peeled celery, turnip, carrot, parsnip, onion, and leek, cut into pieces
  • 3 garlic cloves
  • Fresh herbs (seasonal herbs) or use a spice bag of dried herbs
  • 2 liters of water
  • 10 allspice berries
  • 5 bay leaves
  • 5 black peppercorns
  • 2 tablespoons salt

Preparation instructions

Place all the ingredients in a pot and simmer for about an hour, until the liquid reduces by half (to about 1.2 – 1.3 liters). For a more robust flavor, you can add ready-made vegetable broth (e.g., Kivikylä Sooci), but in that case, omit the salt.

3. Product

Loaded potatoes

Loaded Potatoes are fried potatoes (winter variety, pre-steamed floury potatoes such as Rosamunda, Van Gogh, Pito, Bellarosa, or summer new potatoes boiled in salted water). The pre-cooked potatoes are cut into smaller pieces, deep-fried, and seasoned. Toppings, sauce, and other garnishes are then added on top of the fried potatoes.

1. Filling

Cold-smoked salmon filling

Ingredients

  • 1 kg cold-smoked rainbow trout, sliced or in strips (100 g per serving)

2. Filling

Mozzarella filling

Ingredients

  • 1.2 kg fresh soft mozzarella (120 g per serving)

Preparation instructions

  1. Dry the mozzarella slightly before serving. Tear or cut the mozzarella into pieces.

3. Fliling

Chicken filling

Ingredients

10 pieces of chicken thigh steaks (approximately 100 g each)

Seasoning Mix:

  • 10 g Madras curry
  • 10 g smoked paprika powder
  • 5 g dried parsley
  • 5 g salt

For Breading:

  • 2 eggs
  • Panko breadcrumbs

Preparation instructions

  1. Pound the chicken thighs thin.
  2. Season the chicken thighs with the seasoning mix and bread them.
  3. Deep-fry the breaded chicken thighs in oil at 180°C (356°F) for about 4 minutes.

4. Filling

Seasoned slow-cooked pork neck

(It’s advisable to prepare this in larger quantities due to the long cooking time)

Ingredients

1.8 kg pork neck

Rub Seasoning Mix:

  • 2 tablespoons oregano
  • 1 teaspoon cumin
  • 3 teaspoons salt
  • 1.5 teaspoons crushed black pepper
  • 0.5 dl (50 ml) olive oil

Additional Ingredients:

  • 8 peeled garlic cloves
  • 2 peeled and chopped onions
  • Juice of 2 oranges

Prepping and Cooking the Meat

  1. Rinse and pat dry the meat. Rub the pork neck with salt and pepper.
  2. Combine the ingredients for the Rub seasoning mix and then rub it all over the pork neck.
  3. Place the pork neck in a covered roasting pan, add the chopped onion, minced garlic, and squeeze the orange juice over the top.
  4. Cook the meat with the lid on at a low temperature (100°C or 212°F) for about 6–7 hours. Baste the meat with the cooking juices and turn it occasionally during cooking.
  5. The pork neck should be tender enough to shred. Remove the meat from the oven and let it cool slightly.
  6. Shred the meat using two forks. Transfer the cooking juices to a separate container and reduce it by simmering until you have less than half of the original amount.
  7. The liquid will be salty and will serve as the seasoning for the pork neck. Store the reduced liquid.

Finishing the Meat Before Serving:

  1. Heat 1 tablespoon of oil in a large skillet.
  2. Spread 100 g of pulled pork in the skillet and drizzle a little of the cooking liquid over it. Wait until the juices evaporate and the meat becomes golden brown and crispy.
  3. Flip the meat and cook for just a moment on the other side—don’t over-brown it, as it will become too dry. The meat should remain juicy.
  4. Tip: When serving, you can also drizzle some of the seasoned liquid in stripes over the meat.

Sauce 1.

Tomato-Paprika Sauce

Ingredients

  • 300 g tomatoes, chopped
  • 200 g red bell pepper, diced
  • 50 g yellow onion, finely chopped
  • 40 g garlic, finely chopped
  • 10 g fresh chili, finely chopped

Preparation instructions

  1. Roast the Vegetables: Roast the vegetables in the oven at 250°C (482°F) for about 10 minutes.
  2. Blend: Place the roasted vegetables in a blender and purée until smooth.
  3. Add Ingredients: Add 20 g red wine vinegar and 10 g salt to the blended mixture.
  4. Incorporate Oil: Slowly add 2 dl cooking oil in a thin stream while continuously blending, until the mixture reaches a mayonnaise-like consistency.

Sauce 2.

Leek Ash Mayonnaise

Ingredients

  • 200 g green part of leeks, cleaned and dried
  • 500 g mayonnaise

Preparation instructions

  1. Preheat Oven: Heat the oven to 150°C (302°F).Roast Leeks: Roast the leeks until golden brown and crispy, about 40 minutes.
  2. Prepare Leek Ash: Finely grind the roasted leeks (e.g., using a food processor) to create leek ash.
  3. Mix with Mayonnaise: Stir 100 ml of the finely chopped leek ash into the mayonnaise.

Sauce 3.

Crème fraîche

Garnish 1.

Pickled Red Onion

Ingredients

  • 100 g red onion, sliced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sugar

Preparation instructions

Combine the sliced red onion, apple cider vinegar, and sugar. Marinate for at least a few hours. The pickled onions will keep well.

Garnish 2.

Pickled Vegetables

Pickling Brine (1-2-3 Brine)

  • 1 part white distilled or light balsamic vinegar
  • 2 parts sugar
  • 3 parts water

Preparation instructions

  1. Boil and Cool: Bring the pickling brine to a boil and then let it cool.
  2. Add Vegetables: Add the vegetables to the cooled brine.
  3. Pickle: Allow the vegetables to pickle in the brine for 24 hours in the refrigerator.

Tip: For added flavor, you can introduce variety to the pickling brine by adding mustard seeds and herbs like basil, lemon thyme, or lemon verbena while the brine is cooling.

Sweet Treat 1

Apple Pudding

Ingredients

  • 600 g autumn apples, sliced
  • 50 g butter
  • Juice and grated zest of 2 lemons
  • 50 g honey

Pudding Batter:

  • 150 g butter
  • 150 g sugar
  • 1 tablespoon vanilla sugar
  • 3 eggs
  • 250 g wheat flour
  • 1 tablespoon baking powder

Preparation instructions

Quickly sauté the apple slices in a mixture of butter and honey. Add the lemon juice and zest, and place the slices into 10 small ovenproof dishes. Spoon the pudding batter on top.

 

Pudding Batter:

  1. Cream Ingredients: Beat together the butter, sugar, and vanilla sugar until light and fluffy. Add Eggs and Flour: Add the eggs and mix well. Gradually add part of the flour, stirring the batter thoroughly.
  2. Finish Batter: Add the remaining flour and baking powder, and continue mixing until smooth.
  3. Assemble and Bake: Spoon the batter over the apple slices in each dish, covering them evenly. Bake in a preheated oven at 160°C (320°F) for about 1 hour, or until the pudding is risen and golden brown.
  4. Variations and Serving Suggestions: You can also make the pudding with other local ingredients, such as rhubarb or garden berries. Add extra flavors to the batter, such as ginger or lemon juice, if desired. Serve the pudding with cardamom or cinnamon ice cream, or alongside oven-baked apple mousse.

Sweet Treat 2

Classic Caramel-Baked Apples with Oat Ice Cream

Ingredients

Salted Caramel:

  • 250 g brown sugar
  • 500 ml lactose-free heavy cream
  • 2 teaspoons salt

Baked Apples:

  • 10 autumn cinnamon apples
  • 125 g butter
  • 50 g almond flakes
  • Salted caramel (to taste)
  • 2 teaspoons ground cinnamon

Preparation instructions

Salted Caramel:

  1. Combine Ingredients: Combine the brown sugar, heavy cream, and salt in a saucepan.
  2. Cook: Cook the mixture slowly over low heat for about 30 minutes, stirring occasionally, until it thickens and becomes caramelized.

Baked Apples:

  1. Prepare Apples: Remove the cores from the apples and place them in a baking dish.
  2. Add Ingredients: Place 125 g butter and 50 g almond flakes on top of the apples. Sprinkle with 2 teaspoons ground cinnamon.
  3. Bake: Bake the apples in a preheated oven at 200°C (392°F) for about 30 minutes.Alternative: If you prefer, peel the apples, cut them into wedges, and place them in a greased baking dish. Top with the salted caramel and other ingredients. Bake for about 20 minutes.
  4. Serve: Drizzle the baked apples with the salted caramel before serving.

Sweet Treat 3

Oat Ice Cream

Ingredients

  • 300 ml lactose-free whole milk
  • 300 ml lactose-free whipping or heavy cream
  • 200 ml rolled oats
  • 25 g glucose
  • 50 g sugar
  • 5 egg yolks

Preparation instructions

  1. Heat Ingredients: Bring all the ingredients, except the egg yolks, to a boil. Let the mixture steep for a few hours.
  2. Strain and Mix Egg Yolks: Strain the mixture and bring it to a boil again. Allow it to cool slightly, then whisk in the egg yolks until well combined.
  3. Chill and Freeze: Cool the mixture completely. Place it in the freezer for about 1-2 hours, stirring occasionally until it is frozen. Alternatively, you can freeze the mixture in an ice cream maker.
  4. Serve: Serve the ice cream as a complement to baked apples. Alternatively, you can serve it with baked apple mousse.

Sweet Treat 4

Baked Apple Mousse

Ingredients

  • 200 ml lactose-free heavy cream
  • 150 g lactose-free crème fraîche
  • 100 g lactose-free plain cream cheese
  • 2 tablespoons sugar
  • 1 tablespoon vanilla sugar

Preparation instructions

  1. Soak Gelatin: Soak the gelatin sheets in plenty of cold water for about 30 minutes, then squeeze out the excess water.
  2. Dissolve Gelatin: Melt the gelatin and combine it with all the other ingredients. Mix thoroughly.
  3. Chill Mousse: Spoon the mousse into serving bowls and let it set in the refrigerator for 2-3 hours.
  4. Top and Serve: Top the mousse with the baked apple wedges mentioned earlier and sprinkle with additional cinnamon before serving.
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The main goal of the Gurmeeta project, aimed at developing food tourism in Satakunta, is to make culinary tourism a key attraction in the region through the Rural Development Programme for Mainland Finland.

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