Finn-Erik Cooks - Asian reindeer kebabs with baked carrot purée and dill cream

Recipe below video.

For two persons you need:

500 grams of "Finnbiff" (finely sliced reindeer meat)
1 red chili
1 stalk of lemongrass 
1 clove of garlic
1 tbs fresh ginger
A handfull of Shiitake mushrooms
5-6 good sized carrots
Fresh dill
1/2 a lime
Some salad leaves 
Light quark 
Ground pepper
Smoked sea salt
Olive oil
​Butter
​Soy Sauce
​Turkish lavas bread (lompe or pita bread would also work)

Start with marinating the meat. 
Good quality meat is essential for this dish. You can use any cut you want. I'm going to use a thin shaved version called "Finnbiff".

I get best results when the meat is defrosted. 

Finley chop garlic, ginger, lemongrass and chili. Add a splash of olive oil to the meat and massage in the chopped spices.

​Let it set in the fridge while you sort the rest of the dish.

Make the baked carrot purée.
​Chop edges of the carrots and peel. If your carrots are in season you can just leave the skin on.
Roughly chop and sprinkle with olive oil, smoked sea salt and fresh ground pepper. Roast in oven at 250 degrees Celsius, using the grill function. With want to caramelize the carrots, leaving them crispy, slightly burnt on the outside and creamy on the inside.

Make the dill cream.
​Chop off the thickest part of the dill stalks. Put in blender with 2 dl of light quark and the juice of 1/2 a lime. Blend until that lovely green colour pops out.

Make purée of the baked carrots.
​Put the baked carrots in a device propper for hand blending. Add a tea spoon of butter and make the delicious purée.

Fry chopped Shiitake. Add pepper and a splash of soy sauce at the end.
​Do the same with the meat. Fry in small portions using high heat. 

Plate the dish.
Quickly heat lavas bread in the oven.
Start with the carrot purée. Spread the salad leaves and the mushrooms. Add the meat, pour on some of that nice dill cream and sprinkle some fresh red chilis to finish.
​Enjoy! :)