HERE YOU CAN FIND OUR COLLECTION OF SIRKKIS® RECIPES IN ENGLISH.
SIRKKIS® SEEKH KEBAB (aka KEBAKKO)
½ Sirkkis pack
1 clove garlic
1 small onion
¼ red pepper
2 tsp ground black
½ tsp salt
2 tblsp Worcestershire
½- 1 dl bread crumbs
1- 1,5 dl plant based
Leave wooden grill sticks to soak in water before firing up the grill and starting other preps.
Dice garlic, onion and red pepper into as fine tiny cubes as humanly possible.
Combine with Sirkkis and spices. Add in egg and cream. Stir the mixture by hand and let all your built up aggressions out - it’s okay to use plenty of force! Let the “dough” rest in the fridge for about half an hour. The mixture is ready to be molded when it holds together despite being relatively soft. Shape the kebab chunks by hand into same size pieces and then pierce them with the grill sticks. Use a greased foil dish and grill until crispy from the outside for 10 to 15 minutes.
SIRKKIS® BURGER PATTIES (4 portions)
125 g Sirkkis ( ½ a pack)
½ onion, diced
1 clove garlic, crushed
4-5 straws of chive,
1 dl water
1 dl bread crumbs
or e.g fine spelt
½ tsp salt
2 tsp grill spice
½ - 1 tsp black pepper
1tbs Worcestershire sauce
¼ freshly ground
Combine all ingredients thoroughly in a mixing bowl - preferably use your hands to mix. Let rest for 15-20 minutes. Start mixing again, this time with more force: press the mixture against the sides of the bowl with your fist until the texture gets stickier and becomes easy to mould in your hands.
Then it’s time to make some patties! Shape the patties to the size you like them to be (Sirkkis does not shrink when cooked) and fry on an oiled/ buttered pan 5-7 minutes per side.
Serve with fresh Brioche buns and your favourite burger fillers.
Entis strongly recommends some smoky cheese and chipotle sauce!
SWIFT AND SPICY SIRKKIS® WOK (2 portions)
1 tsp of red curry paste
~ heaping tsp of
fresh ginger, grated
3 cloves of garlic,
3 tbsp of soy sauce
1 sweet red pepper
5 to 10 mushrooms,
2 whole spring onions
1,5 -2 dl Sirkkis®
Bring a small pot of water to a boil. Put in two blocks of egg noodles and cook 2-3 minutes. Drain and set aside.
Pour a generous amount of olive oil on a wok pan and turn cooker on high heat. Once the pan is hot, start by frying the sliced mushroom and red pepper with the crushed garlic and ginger. Add in a dash of water with the curry paste and soy sauce. Stir for a few minutes, then add in the noodles and Sirkkis and stir for another couple of minutes.
Finish with a liberal pinch of chopped cilantro.
½ dl Olive oil
½ teaspoon of
1 sml garlic glove
American style pickle
Start by slicing the bread, try not to make the slices too thick.
Pour some olive oil into a glass (app. ½ dl) and add in the grill spice and crushed garlic.
Spread the oil and spice mixture on the bread slices using a basting brush.
Heat up a pan to medium heat and throw on a desired amount of Sirkkis. Drizzle barbeque sauce on top according to taste and mix thoroughly. Roast for 3-5 minutes.
Put the spiced Sirkkis aside for a little bit and put the bread slices on the pan. Toast for a few minutes until crispy and they’ve gotten a nice golden colour.
Now it’s time to put together your toast! Pile on the salad mix, avocado, pickle and Sirkkis. Top the beauty off with an extra drizzle of BBQ sauce.
CREAMY SIRKKIS® SAUCE WITH MAASDAM AND ROASTED ONION
2 gloves of garlic
2 cartons (500 ml) of oat
e.g. Creamy Oat by Oatly
½ tl - 1 tspn salt
~½ tspn ground black
4 thick slices of Maasdaam
3 dl scoops of Sirkkis®
Chop the onion into small dices, and crush the first glove of garlic. Coat a pan with a generous amount of olive oil and set the stove to high heat. Roast all three together for 5 to 10 minutes until the onion has turned golden yellow and Sirkkis has gotten a nice crispy texture. Set aside to wait.
Turn the stove down to medium heat. Pour two cartons of oat cream on the pan and put the cheese slices in the cream to melt. Add in a touch of grillspice, salt and the second crushed garlic clove. Stir until the cheese has completely melted and mixed in. Turn the heat down a notch and mix the cream sauce with Sirkkis and the onions. Mix gently for a few more minutes.
Serve with classic mashed potatoes. Give your meal some extra oomph with a side of baby spinach.
1 Package of Sirkkis®
Jamaican Jerky- or
Warm up Sirkkis® and the spice mix of your choice on the pan with a little bit of olive oil. Slice up mango, tomatoes and one red onion. Grab some lettuce, mix all the ingredients and spread them on a flour tortilla. Enjoy with your favourite dressing!
Sirkkis®-lasagna for dummies
1 Package of Sirkkis
1 Small Onion
3 dl Milk
6 dl Water
Slice vegetables into small geometric shapes. Heat the oven to 200 celsius degrees (400 degrees F). Heat the pot and add the chopped vegetables. Once the vegetables have softened, add Sirkkis, lasagna mix and liquids. Let boil for a couple of minutes and mix patiently.
Spread a spoonful of the sauce over the base of a baking dish. Cover with a single layer of pasta sheets, snapping them to fit if needed, then and more sauce and build the rest of the lasagne. Scatter the grated cheese on top and bake for 30 minutes until bubbling, browned and crisp on top.
Enjoy! - Antti from Entis
SIRKKIS® - FRITATA
2-3 Cloves Garlic
4-5 Twigs of Thyme or 2-3 Twigs of Rosemary
100g Blue Cheese
1 Tablespoon Butter
1 Teaspoon Oil
Heat the oven. Arrange a rack in the middle of the oven and heat to 220°C. Whisk the eggs together. Add 1/2 teaspoon salt and a bit of pepper and set aside. Add a touch of oil and butter into the pan and saute the mushrooms cut into small pieces until all the water has evaporated.
Add finely chopped garlic and saute until translucent. Add Sirkis and fresh thyme or rosemary and saute for an additional minute.
Pour the egg mixture into the skillet over the other ingredients. Sprinkle the blue cheese crumbles into the pan. Tilt the pan to make sure the eggs settle evenly. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set. Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the centre of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Cool in the pan for 5 minutes, then slice into wedges and serve.
SIRKKIS® - NACHO PLATE
1 Package of Sirkkis®
1 Table Spoon of Olive Oil
Wash the vegetables and slice them up. Warm up Sirkkis® on a frying pan with a little bit of olive oil. Mix everything up on a plate and don't forget the cheddar dressing!
Saludos cordiales, Entis