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>>You still think that the summer dish & ndash; is it okroshka? Well, or at least vegetable stew? How are you mistaken!
It turns out that nothing can be better than to taste the tender meat of lamb, pre-dipping it into sweet and sour cranberry sauce. Soy-chef Arslan told about this PRO-REST. And even more & ndash; held a master class for us to prepare this traditional Moroccan dish.Pre-buy in the supermarket:ribs of lamb, salt, spices, olive oil, white dry wine (100-200 ml), rosemary twigs.For cranberry sauce:cranberries (100-200 g), honey, wine (50-100 ml), beef broth (100-200 ml), rosemary, starch necessary).We collect on the nearest bed for garnish:Bulgarian pepper (1pc), zucchini (1/2), tomato (1 piece), carrot (1/2), eggplant (1/2), pumpkin seeds. For cedar nuts, white dry wine (50 grams) and olive oil, we again run to the store.Not only delicious, but also beautiful (for decorating a dish):berries of cranberries, a sprig of rosemary, pumpkin seeds, pine nuts.
So, we are armed with the necessary utensils and closely follow the progress of the professional's thoughts.1.Let's start with the main and perhaps the most difficult. Lamb meatshould be at room temperature. To do this, it must be removed from the refrigerator at least 15 minutes before cooking. Meat salt, add spices, marinate in olive oil with branches of rosemary. Lamb we put aside and forget about it for at least 20 minutes.
2.While marinating meat, we prepare sweet pepper stuffed with vegetables. For him we will need: carrots, aubergine, zucchini, tomatoes. If there is time, and there are no hungry friends, pre-soak the eggplant in the water & ndash; so there will be no more bitterness. All cut into thin strips. We put on the heated frying pan with olive oil first carrots, then zucchini and eggplant. Fry to make the vegetables a little soft. When frying, add a little dry white wine, pumpkin seeds and pine nuts. Tomatoes are cut into cubes and added to the pan last.
3.Bulgarian peppers are cut in the form of "boats" & raquo; (the right to call this figure from pepper Arslan graciously granted to us), carefully remove the seeds. Pepper we put the color on the frying pan (translating into the language of lovers & frying evenly from several sides).4.Put the pepper on a serving plate, stuffthe resulting vegetable mixture.
5.Looking at the meat: is there a number of hungry colleagues who can take advantage of your culinary mood. If everything is quiet, let's start preparing cranberry sauce. We take fresh or frozen cranberries (it is clear, & laquo; ice, & rquo; must first melt). We spread it on the heated frying pan and stew until the berry gives juice. We add a little honey (so that the sauce becomes sweet and sour), a little white dry wine, beef broth. All the stew for a couple of minutes on low heat. We add a sprig of rosemary. Put the mix in a blender (combine harvester, mixer & what's on the farm) and mix it to a homogeneous mass. If the sauce has turned liquid, you can add a little starch. He will bind all the ingredients in a single delicious sweet and sour whole.
6.Here it is & ndash; the moment of truth. Marinated in butter and spices flesh yaginka fryso that the outside formed a crust, and inside it was soft and damp. So, the ribs fry no longer than 3 minutes on a cast iron grill. The result: the meat is juicy and soft & ndash; sleight of hand and no fraud!7.Of course, you can immediately dipped ready-made ribs in a bowl with sauce, eating a stuffed pepper. But we cook with a professional, which means that the beauty of a dish is as important to us as its taste. So start serving. Pepper with vegetables spread on the center of the plate. Meat - on top, sauce - side by side. We decorate the dish with cranberry, rosemary, pumpkin seeds and pine nuts.
8.Professionals recommend serving this dry wine.But since our work day is not over by the time of cooking, we chose < strong>cranberry mors.Great alternative for those behind the wheel!9.Well, the most exciting moment & ndash; try what has turned out: tender meat on a sweet and sour berry background with soft and slightly crispy vegetables.
Tips from Arslan:- Rack of lamb can be served not only with cranberry sauce. Delicious addition to this dish & ndash; peach sauce. Preparing it is also easy: we replace the cranberry with a peach, do not add honey (we'll get the sweetness from the fruit).
>- To make meat cooked completely and was soft, it is not worth it long fry. Fry until half cooked and place in foil. So the meat & will come & raquo ;, will become juicy and soft.
<->Instead of stuffed with vegetables, pepper can be served couscous & ndash; a traditional Moroccan dish will be produced. A lamb in combination, for example, with lasagna like the lovers of Italian cuisine. Fantasize, surprising yourself and loved ones!
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