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Sta ste / sta biste danas kuvali?


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#3706 Honey Badger

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Posted 30 May 2018 - 07:34

Nisam bas ljubitelj mesa, ali je drug predlozio da doprinesemo veceri sa glavnim jelom, pa sam pronasla ovaj jednostavan recept i svi su bili vrlo zadovoljni, neki cak i odusevljeni (mora da su bili gladni ;) ).

https://www.seasonsa...-marsala-sauce/

Jedino sto nisam mogla da nadjem persun (flat leaf) nego samo curly, pa sam to promenila od originalnog recepta. Ne znam samo zasto bi to igralo ulogu? Jel' zna neko? HB? :)


Sve je kako je Jashar napisao. Ne trosim curly jer ga skoro i nema kupiti, dok je flat leaf svuda i dosta jeftiniji.
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#3707 Kinik

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Posted 30 May 2018 - 09:01

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>> ... In restaurant kitchens, Italian parsley is pretty much the standard. How much so? According to one of our chef instructors, if you phone a restaurant supplier and ask for two pounds of parsley, they’ll ship Italian parsley by default. While it’s a bit harder to find than curly parsley, it’s easy to wash and easy to chop on a cutting board, especially when cutting in a chiffonade style. This ease of use is part of the reason for its popularity in restaurants.
 
Curly Parsley
In home kitchens, curly parsley is king. You may know curly parsley best from its role as a garnish on countless diner breakfast platters, where it holds court next to a half-slice of orange. On the plus side, it’s widely available and it has a lovely fresh flavour. On the other hand, it’s a bit of a pain to wash thoroughly, and chopping something that springy isn’t always easy. The taste is strong with a very “dark green” flavour. Compared to Italian parsley, it’s tougher, heartier and grows readily in a backyard garden. ... <<

 

Ovo sa marsalom je OK, mada mi nekako svinjecina ne ide u ovo dobra godine..

 

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#3708 ironside

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Posted 30 May 2018 - 13:02

Uvijek u kuhanju, te posipanju koristim flat-leaf peršin, jer ima jaču aromu.

Curly parsley koristim gotovo isključivo kao dekoraciju, prvenstveno kod hladnih jela i narezaka (rozbif), œufs Bénédicte, čak i nekih jušnih jela/složenaca poput pašticade.

 

Danas spremio goveđe šnicle u saftu, s domaćim njokima. Pomalo raskošno, hearty jelo koje se pripravlja oko 3.5 - 4 h.

 

Rp:

po jedan goveđi Schnitzel (ne steak, već odrezak od buta) cca 160 g, po osobi.

3 žlice suncokretovog ulja

1 veliki luk srebrenac

1 mrkva

3 češnja bijelog luka

1 veći (ili 2 manja) lovorov list

4-5 zrna crnog papra

2 klinčića/karanfilića

3 žlice slatke crvene mljevene paprike

2-3 žličice koncentrata paradajza

1 manja (250 g) kutija polpe (pasate) od paradajza

1 goveđa kocka

1 dl crvenog vina

voda, sol, mljeveni crni papar

 

Istući šnicle, posoliti, popapriti i pobrašniti. Pržiti na vrućem ulu po 2 min sa svake strane, pa dodati narezano povrće. Kad povrće omekša, podliti vinom, pa kad ispari dodati vodu paradajz i začine.

Pirjati i podlijevati kako tekućina ispari.

I tako 3.5 sati. Umaka mora biti obilato, a meso mekano.

 

Servirati uz domaće njoke (recept sam već postao gore).


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#3709 Kinik

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Posted 30 May 2018 - 13:59

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#3710 Vollmeise

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Posted 17 June 2018 - 20:51

Prvi put sam pravila ove knedle od marelica - tijesto je sa mladim sirom. Ispale su savrseno, malena je smazala 5 komada (od 12).

 

https://img1.picload...llenknoedel.jpg

 

 


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