{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='A look at a traditional dish from the arctic circle.' data-url='/boclips/videos/5c54c38ed8eafeecae1622de' data-video-url='/boclips/videos/5c54c38ed8eafeecae1622de' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nA look at a traditional dish from the arctic circle.\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLevi - November 25, 2006 1. Wide of reindeer Rovaniemi - November 27, 2006 2. Wide of chef preparing meat 3. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \" First I will remove the thin surface layer.\" 4. Close up...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLevi - November 25, 2006 \u003cbr/\u003e1. Wide of reindeer \u003cbr/\u003eRovaniemi - November 27, 2006 \u003cbr/\u003e2. Wide of chef preparing meat \u003cbr/\u003e3. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\" First I will remove the thin surface layer.\" \u003cbr/\u003e4. Close up of chef preparing meat \u003cbr/\u003e5. Wide of ktichen \u003cbr/\u003e6. Tilt down from face to meat \u003cbr/\u003e7. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"Here we will remove the hard parts (of the meat).\" \u003cbr/\u003e8. Various of chef putting meat on grill \u003cbr/\u003e9. Close up of meat on grill \u003cbr/\u003e10. Chef moves meat to another grill and seasons it \u003cbr/\u003e11. Wide of chef cooking and explaining \u003cbr/\u003e12. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"Now I'll put these here to get a good colour on the surface of the meat and make sure the fluids (of meat) won't evaporate. I have used only salt, no other spices. After that, I'll put the reindeer to the oven for about 6 to 8 minutes.\" \u003cbr/\u003e13. Close up of meat on grill, it is lifted and moved to a plate\u003cbr/\u003e14. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"Now it seems to be ready.\" ... \"And to the oven they go.\" \u003cbr/\u003e15. Chef puts meat in oven and sets alarm \u003cbr/\u003e16. Close up of meat in oven \u003cbr/\u003e17. Wide of chef shaking vegetable pan \u003cbr/\u003e18. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"These vegetables are caramelised (cooked in sugar). There is sugar, salt, butter and honey.\" \u003cbr/\u003e19. Close up of vegetable pan\u003cbr/\u003e20. Close up face, camera pans to sauce in pan\u003cbr/\u003e21. Wide of chef stirring sauce\u003cbr/\u003e22. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"The sauce is made from small bones of reindeer. The bones are roasted in the oven, vegetables are roasted and after that they are boiled and cooked for a couple of days. It's quite a big project to cook the sauces.\" \u003cbr/\u003e23. Close up alarm clock \u003cbr/\u003e24. Pan of saucepans\u003cbr/\u003e25. Wide of chef taking meat from oven and putting in on chopping board  \u003cbr/\u003e26. Mid of chef putting meat in heated drawer to rest \u003cbr/\u003e27. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"Now we put them to rest for a while. These boxes are warm and all meat is always put to rest.\" \u003cbr/\u003e28. Wide of chef preparing potato mash and putting it on plate\u003cbr/\u003e29. Close up of mashed potato on plate and he adds vegetables\u003cbr/\u003e30. Wide of chef taking meat from drawer\u003cbr/\u003e31. Close up cutting meat\u003cbr/\u003e32. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"The reindeer meat must newer be well done. Better a little raw than well done.\" \u003cbr/\u003e33. Wide chef places meat on dish \u003cbr/\u003e34. Wide he places sauce on dish \u003cbr/\u003e35. Close up of adding extra sauce\u003cbr/\u003e36. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"It's the fluid from a fir (the tree in the forest), ie. a syrup made of the additional growths on the surface of a fir. That's what this is made of.\" \u003cbr/\u003e37. Close up of face \u003cbr/\u003e38. Wide of chef placing dish under heated lamps\u003cbr/\u003e39. UPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"So, here is grilled young reindeer.\" (Lifts the portion.) \u003cbr/\u003e40. Close up of dish \u003cbr/\u003eLevi - November 25, 2006 \u003cbr/\u003e41. Wide of reindeer on road \u003cbr/\u003eRovaniemi - November 27, 2006 \u003cbr/\u003e42. SOUNDBITE:  (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e \"We made a traditional Lappish dish. On the plate we have young reindeer meat with a sauce made of wild animals and accompaniment.\" \u003cbr/\u003eLevi - November 25, 2006 \u003cbr/\u003e43. Wide of reindeer \u003cbr/\u003eRovaniemi - November 27, 2006 \u003cbr/\u003e44. SOUNDBITE:  (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e \"Naturally it is. There are reindeers everywhere in Lapland, I don't even know how many, so reindeer dishes are very popular.\" \u003cbr/\u003eLevi - November 25, 2006 \u003cbr/\u003e45. Mid of reindeer \u003cbr/\u003eFood is a central part of the Christmas tradition.\u003cbr/\u003eIn France, the dishes are often similar to the traditional British Christmas meal, with turkey and cranberry sauce, mince pies and pudding. \u003cbr/\u003eThe Germans favour spiced biscuits and cakes such as gingerbread and stollen. \u003cbr/\u003eAnd in Scandinavian countries, baking is an important part of the preparations for Christmas. \u003cbr/\u003eBut at this time of year, grilled reindeer ribs are often eaten by people living above the artic circle.\u003cbr/\u003eSo how are they prepared by one of Lapland's top chefs?\u003cbr/\u003eIf these reindeer look a little nervous they have good reason. \u003cbr/\u003eIn Lapland there are 186, 443 inhabitants (2004) with an average population density of about 2 people/kilometreďż˝. \u003cbr/\u003eThere are approximately 200, 000 reindeer, and many of those are farmed for food. \u003cbr/\u003eReindeer meat is one of the specialities of the region, popular with tourists and locals alike. \u003cbr/\u003eHead chef of the Santa Claus hotel in the Lappish capital Rovaniemi, Jouko Raja, demonstrates the best way to prepare reindeer ribs. \u003cbr/\u003eFirst he removes the thin layer of membrane (skin) covering the meat. \u003cbr/\u003eThen the meat is seared on the hot grill. \u003cbr/\u003eSearing the outside of the meat at a high temperature browns the surface. \u003cbr/\u003eUPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"Now I'll put these here to get a good colour on the surface of the meat and make sure the fluids (of meat) won't evaporate. I have used only salt, no other spices. After that, I'll put the reindeer to the oven for about 6 to 8 minutes.\" \u003cbr/\u003eUPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"Now it seems to be ready ... And to the oven they go.\" \u003cbr/\u003eUPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"I have now set the alarm clock and after that I'll take the meat to rest.\" \u003cbr/\u003eResting the meat allows some of the juices that have been driven to the centre of the meat during cooking redistribute themselves throughout the meat, making the final dish more moist. \u003cbr/\u003eUPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"These vegetables are caramelised (cooked in sugar). There is sugar, salt, butter and honey.\" \u003cbr/\u003eBut the most complicated part of the whole dish is the sauce. \u003cbr/\u003eUPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"The sauce is made from small bones of reindeer. The bones are roasted in the oven, vegetables are roasted and after that they are boiled and cooked for a couple of days. It's quite a big project to cook the sauces.\" \u003cbr/\u003eUPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"Now we put them to rest for a while. These boxes are warm and all meat is always put to rest.\" \u003cbr/\u003eOnce the meat has rested it is removed from the heated drawer. \u003cbr/\u003eJouko says the meat is better under cooked than over done. \u003cbr/\u003eUPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"The reindeer meat must never be well done. Better a little raw than well done.\" \u003cbr/\u003eAnd now a little regional touch, fir tree syrup poured over the top. \u003cbr/\u003eUPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"It's the fluid from a fir (the tree in the forest), i.e: a syrup made of the additional growths on the surface of a fir. That's what this is made of.\" \u003cbr/\u003eEh voila ! (there you are !) .... the dish is ready.....\u003cbr/\u003eUPSOUND: (Finnish) Jouko Raja, Head chef of the Santa Claus hotel : \u003cbr/\u003e\"So, here is grilled young reindeer.\" (Lifts the portion.) \u003cbr/\u003eJouko explains that reindeers are everywhere in Lapland and it is only natural that they make a popular meal. \u003cbr/\u003eKeyword-wacky\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv 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