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Bed table: blueberries, brine and brewing
Lent dishes of Russian cuisine from the chef of the restaurant "Gusyatnikoff" Kirill Zebrin. Delicious and useful.
To the lean table, the chef offers restaurant dishes that can be prepared at home:fungus.fungusandcabbage. All these dishes are prepared without meat and butter, but they will please you with an excellent rich taste.
HOLUBS FROM SAWOI CAPUST
“Savoy cabbage is more textured than ordinary cabbage. Inside the doves is filling: stewed vegetables with rice, and rice is used not ordinary, but Japanese, for sushi. Vegetables that go into blueberries are zucchini, eggplant, carrots, tomatoes, pepper. Everything is quickly roasted in vegetable oil with the addition of garlic, black freshly ground pepper and spices to taste. Bring everything to readiness, throw away so that the excess fat goes away, cool and then wrap in a stained leaf of Savoy cabbage. Wrapped pigeons turn the seam down and extinguish in vegetable broth. As a sauce suitable sauce cooli or sauce based on soy cream.Ingredient:
How to cook:
1. All vegetables are finely cut. Roast it, but not until it's ready. Connect it to rice. Cool it.
2. Wrap in the stained leaves of Savoy cabbage, give a round shape.
3. Put the blueberries in the stitch down, add water, salt, bay leaf, olive oil, pepper, any spices to taste - and stew under the lid for 5-7 minutes.
4. Leave for another 10-15 minutes on the fire turned off.
The Mushroom Saline
This lean brine with a rich mushroom taste differs from the usual only in that instead of chicken or meat broth is used vegetable - with celery, herbs and garlic. After cooking vegetable broth, pickles cut with straw, let in the broth, add onions, potatoes, boiled barley or buckwheat, fried tomatoes - and the rest to taste. Amazingly delicious, aromatic, rich hot dish!Ingredient:
Basis for brine (for 10 portions) :
How to cook:
Make the usual way for each hostess, replacing the broth with water.
Mushroom jelly:
Bulk mushrooms are mushrooms poured in vegetable broth and served with vegetables and pickles.
Ingredient:
For garnish:
How to cook:
1. Prepare the pour. This will require a strong mushroom broth, salt, dill, gelatin. Boil broth with scented pepper and salt, bring to taste lemon juice, add black ground pepper. Cool to 40°C. Inject gelatin.
2. Put in the form of expressed pickled mushrooms. Pour the liquid. Cold to ready. published
Cook with love!
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: www.domashniy.ru/article/eda/recept-dnya/golubcy__rassolnik_i_zalivnoe_postnyj_stol_ot_shefa.html
To the lean table, the chef offers restaurant dishes that can be prepared at home:fungus.fungusandcabbage. All these dishes are prepared without meat and butter, but they will please you with an excellent rich taste.
HOLUBS FROM SAWOI CAPUST
“Savoy cabbage is more textured than ordinary cabbage. Inside the doves is filling: stewed vegetables with rice, and rice is used not ordinary, but Japanese, for sushi. Vegetables that go into blueberries are zucchini, eggplant, carrots, tomatoes, pepper. Everything is quickly roasted in vegetable oil with the addition of garlic, black freshly ground pepper and spices to taste. Bring everything to readiness, throw away so that the excess fat goes away, cool and then wrap in a stained leaf of Savoy cabbage. Wrapped pigeons turn the seam down and extinguish in vegetable broth. As a sauce suitable sauce cooli or sauce based on soy cream.Ingredient:
- Savoy cabbage leaves by number of pigeons
- 800g Japanese rice for sushi boiled, seasoned
- 200g fresh Bulgarian pepper without skin
- 50g celery stem
- 250g zucchini
- 250g eggplant, skinless
- 100g Chinese cabbage
- 100g onions passered in vegetable oil
- 5g garlic paste
- 15g passered tomato paste
How to cook:
1. All vegetables are finely cut. Roast it, but not until it's ready. Connect it to rice. Cool it.
2. Wrap in the stained leaves of Savoy cabbage, give a round shape.
3. Put the blueberries in the stitch down, add water, salt, bay leaf, olive oil, pepper, any spices to taste - and stew under the lid for 5-7 minutes.
4. Leave for another 10-15 minutes on the fire turned off.
The Mushroom Saline
This lean brine with a rich mushroom taste differs from the usual only in that instead of chicken or meat broth is used vegetable - with celery, herbs and garlic. After cooking vegetable broth, pickles cut with straw, let in the broth, add onions, potatoes, boiled barley or buckwheat, fried tomatoes - and the rest to taste. Amazingly delicious, aromatic, rich hot dish!Ingredient:
- 400g brine base
- 40g barley boiled or buckwheat
- 40g boiled potatoes
- 40g cherry tomatoes without skin
- 2g chopped greens
- 50g sour cream
Basis for brine (for 10 portions) :
- 2500 ml of vegetable broth
- 85g onion
- 85g passered carrots
- 35 celery stem
- 350g pickles
- 350g cucumber brine
- 450g mushroom broth
- 180g roasted fumes
- 20g lemon juice
- 50g sugar
- 8g garlic paste
- salt
- Ground white pepper
- Laurel leaf, coriander, carnation - to taste
How to cook:
Make the usual way for each hostess, replacing the broth with water.
Mushroom jelly:
Bulk mushrooms are mushrooms poured in vegetable broth and served with vegetables and pickles.
Ingredient:
- 180g mushroom broth
- 400g canned
- 400g mushroom broth
- 25g gelatin
- 5g chopped greens
- Salt, freshly ground black pepper
For garnish:
- 20g cherry tomatoes canned
- 15g canned patissons
- 10g Cornishons
- 20g salad mix
- 10g cabbage filling
- 10g fresh horseradish
- 5g drunken lingonberry
- 50g onions fried in vegetable oil
How to cook:
1. Prepare the pour. This will require a strong mushroom broth, salt, dill, gelatin. Boil broth with scented pepper and salt, bring to taste lemon juice, add black ground pepper. Cool to 40°C. Inject gelatin.
2. Put in the form of expressed pickled mushrooms. Pour the liquid. Cold to ready. published
Cook with love!
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: www.domashniy.ru/article/eda/recept-dnya/golubcy__rassolnik_i_zalivnoe_postnyj_stol_ot_shefa.html
