Cooking tips with Polar Grilli
Unique shared experiences are created around a fire. With Polar Grilli products, you can cook delicious meals in many ways, for many preferences. In addition to traditional grilling, Polar Grilli can also be used for grilling and ‘blazing’ fish, as well as for cooking pancakes and side dishes on a cast iron and iron pan.
‘Blazing’ – traditional Finnish way for preparing delicious salmon
Polar Grilli’s rotating grill grid is also handy for ‘blazing’ fish. The traditional wooden ‘blazing’ board is always at risk of catching fire, but with this durable grill grid, you can grill safely from one year to the next.
‘Blazed’ salmon á la Lapland
Traditional ‘Blazed’ Salmon Recipe
- Fresh salmon fillet salted a couple of hours before ‘blazing’.
- Melted butter for ‘blazing’
- Aluminium foil to protect the grill
- Birch logs
Place some small dry logs onto the fireplace and light the fire. At the beginning keep the air regulating damper in open position. Add logs a couple at the time. When the logs are properly burning, you can close the air regulating damper a bit.
Place a generous amount of aluminium foil over the bottom and top edges of the grill grid. The foil will allow any fat from the fish to drip into the fire, and the surroundings of the grill will stay clean. Place the fish onto the foil with the skin side towards it, grease the fish with butter, and use the grate of the grill grid to secure the fish. Place the grill grid at an angle towards the fire. You can find the right distance by testing: if the heat does not burn your hand immediately, then the temperature is right for ‘blazing’.
During the process brush the fish occasionally with melted butter to prevent it from drying out or sticking to the grating. If one end of the fish cooks faster rotate the grill grid to even out the cooking.
Seasoning mix for grilled salmon
Suitable for all fish dishes!
5 tbsp seasoned salt (incl. 60 % salt)
1 tbsp paprika
1 tbsp lemon pepper
1 tbsp white pepper
1 tbsp sugar
Mix all the spices well. Store in a closed container.
Grid grilling
The rotating grill grid, which is a standard accessory of Polar Grilli, is a handy tool for cooking fish. Start grilling by brushing the grill grid grate with cooking oil. Then place the fish on the grate. Lock the adjustable stainless steel grate on top of the fish, securing it tightly enough so that the fish will not slide out as you rotate the grill grid.
Cooking with a cast iron pan
You can grill all kinds of delicious foods in a cast iron pan. Here are a few ideas for you: fresh pineapple with honey, zucchini, bell peppers, red onions and halved field mushrooms. To vegetables, you can add a dash of oil, cream, cream cheese – anything! A cast iron pan will stay hot for quite a long time, and is also great for cooking steaks and pancakes.
Heat the pan before use. Spread oil on the surface of a hot pan, until it is fully saturated, and the surface becomes dark. When the pan surface has been greased all over, you can add butter or oil for cooking.
After use, add a dash of water to the pan, bring to boil and clean the pan with a spatula and kitchen towels. Wipe dry. Grease the cooking side of the pan lightly, for example with cooking oil.
Strawberry potatoes on an iron griddle pan
500 g small spring potatoes
1 l fresh strawberries
100 g feta cheese
3 tbsp olive oil
1 tbsp butter
1 tsp sugar
1 tsp salt
1 tsp chilli spice
1 dl fresh basil leaves
Boil the potatoes in a pot. Drain until dry, let cool.
Cut the strawberries in half and pour them into a bowl. Add the cubed feta.
Heat the cast iron pan. Cut the potatoes in half, and place them into the hot oil on the pan. Add the butter and the seasoning. Turn carefully, let the potatoes brown slightly. Put the cooked potatoes on a plate, let cool for a moment. Add the basil leaves to the strawberries, pour the potatoes into the bowl, and mix carefully. Serve with grilled steak or sausages.
Slowly roasted boar leg
Marinade:
1 boar leg
4 dl red wine
2 carrots
2 onions
2 Tbsp black pepper
2 Tbsp salt
0.5 dl oil
Preparation:
- Honey
Wash and dry the boar leg. Put the meat in a bag or dish for marination. Mix all ingredients and put the meat in the fridge. Let it marinate for at least 24 hours. Turn the meat a few times for the marinade to be absorbed equally.
Take the meat out of the fridge into room temperature an hour before preparation. Put the meat on the meat hook and begin roasting. While roasting, occasionally brush the meat with some honey and leftover marinade. The core temperature of the meat should reach around 80oC. The roasting will take around 3-4 hours.
Accessories: Hook set
Chimichurri Chicken
Chimichurri:
1 dl Olive oil
0.5 dl Red wine vinegar
2 Garlic cloves (ground)
1 dl Parsley (ground)
1 dl Coriander (ground)
2 Fresh Chilis (ground)
¾ Tsp Salt
½ Tsp Smoke-flavoured paprika powder
Preparation:
Chop up all ingredients and mix them together. Let the sauce season for 1-2 hours.
Wrap the chicken filets in bacon. The bacon prevents the meat from becoming dry during grilling. Season the filets with chimichurri and begin grilling.
Chimichurri is suitable for all meats that can be prepared on a grill. It can be utilized as either a sauce or a marinade.
Accessories: Enamelled Grill Net
