November 9, 2010

Sealiha viskikastmes, brokkoli couscous ja pommu curry.


Motet teha kui suurem ohtusook. Pommu (heh, mis hellitlev nimi) curry voib ette valmis teha. Hoiatus: koik lohnab selle jargi hiljem aga hirm hirm hea ohtusook.

Brokkoli couscous - brilliantne idee, brokkoli oli monusa krompsuga muidu suht igava couscousi sees. Idee Top Chef tv-saatest, autoriks Kevin.
Prae oliivolis 5-6 kuuslauku (ara muretse hakkimise parast), 1 hakitus sibul, kui kergelt pruunistunud, lisa 4 tassitait kanapuljongit ja 2 star anise. Keeda ja kurna. Haki uks pea brokkolit suht vaikseks, lisa kahe sidruni riivitud koor, 4 tassi couscousi ja vala peale puljong. Kata, lase seista 5 min, sega kahvliga ornalt. Serveeri kohe.

Pommu curry - jalle Top Chef, autoriks Kenny. Tolkima ei hakka, kui ebaselge jatke kommentaar. Ja ei tolgi kuna votab aega ja ma pole uldse kindel, kallid lugejad, kas keegi neid retsepte kunagi kasutab.

Ingredients:
1/2 c. Vegetable Oil
4 c. Medium Diced Eggplant
1 c. Small Diced White Onion
1 c. Small Diced Orange Bell Pepper
2 T. Curry Powder (2 spl)
2 tsp. Crushed Red Pepper
1/4 c. Chiffonade Carrot Tops
1/4 c. Chiffonade Celery Leaves
1/4 c. Granulated White Sugar
2 T. Minced Garlic (2 spl)
1 c. Rice Vinegar (1 tass!!! arge pange vahem, oluline maitsele!)
Salt and Pepper to taste

Heat medium sauce pot on medium high heat.
Add vegetable oil, garlic, onions and peppers and sweat vegetables for a few minutes.
Add crushed red pepper and curry and toast.
Add Eggplant and mix together well.
Reduce heat and allow eggplant to cook to just soften.**5-10 minutes.
Add carrot tops, celery leaves and salt and pepper to taste

Ahjus kupsetatud siga sinepi no glasuuri ja viski kastmega.

Molasses-Mustard Glaze (for pork): SEGA KOIK KOKKU ja pintselda iga 10 min seale peale kui kupseb.
1/4 cup Dijon
2 tablespoons whole-grain mustard
1/4 cup molasses
Salt and freshly ground black pepper

Pork:
5 cups water
1 container apple juice concentrate, thawed
1/2 cup kosher salt
1/2 cup brown sugar
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
Pane koik eelnev keema, keeda kuni koik sool-suhkur sulanud ja jahuta. Siis pane siga sisse ja hoia kulmas 4-6 h. Ise hoidsin oolabi ja vaga hea oli.

1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat 1.36 kg
2 tablespoons olive oil
Salt and freshly ground black pepper
3 shallots, finely chopped
2 cups whiskey (recommended: Jack Daniels) Aaa koonerda!
5 cups homemade chicken stock
1/4 cup light brown sugar
2 tablespoons cold unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish



Ahi soojenda 218 kraadi.

Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 65 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.

Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.


2 comments:

vernanda said...

kuna mul oli ka suurem plaanide muutus, siis ilmselt pistan seaga rinda. äkki viskiga kah.

Puhvis Kukk said...

Vagade hea ja pommu curryt soovitan ka.