Russian cuisine in a new way: 4 tasty and unusual recipes of
were once fashionable to strike guests with exotic dishes, now all naprobovatsya already and calmed down a little. Also it turned out that and unusual habitual products can seem much more exotic - if to rethink ancient Russian recipes. Today we submit 4 recipes of tasty dishes from the chief - the cook of LavkaLavka Marat Hatmullin.
- Pea meal of 2 tablespoons
- Butter of 20 g
- Water 1,5 glasses
- Beet of 1 piece
- the Pine nut cleared 20 g
- Wine vinegar
- Luk - the resident of Ryazan (sibult)
- Bell pepper green and pink
- the Nutmeg
- Sesame oil of 1 tablespoon.
- Vegetable oil for form greasing
Ingredients for gravy:
- Moose meat of dry-cured 100 g
- Onion 2 average heads
- dry white wine of 30 g
- Vegetable oil of 100 g
Way of preparation:
- to Connect part of water to pea meal, to mix to homogeneous mass without lumps. by
- It is brought to boiling the remained water, we put butter and I will merge. Constantly stirring slowly, we pour in mix from pea meal, and we add a little nutmeg. The consistence of dense cream of wheat has to turn out. We bring to boiling and we remove. Pea kissel is divisible
- on two parts. We add juice from beet to one and a little wine vinegar, and we add the fried pine nuts to the second part and a little sesame oil.
- In Russia for giving of a form were usually taken by glasses. Now we can take any forms, such as glasses, shot glasses, various small baskets, silicone forms. Before filling in pea kissel in a form, it is necessary to oil it vegetable. We fill in in a cup with a flat bottom height approximately of
of 2 - 3 cmThen we cool and we clean in the refrigerator for 2 hours.
- So far kissel stiffens, it is possible to make gravy. For this purpose to cut onions a large cube, moose meat - large straws. On a heated frying pan to fry onions in a large amount of fat, through couple it to pass to add moose meat, to fry still
2 - 3 minutes.Then to add wine and to allow it to be evaporated.
- to Overturn a form with kissel on a plate, to take off a uniform and to lay out on pea kissel to watering. Tasty it turns out when kissel cold, and gravy hot - with a large amount of the vegetable oil soaked with onions and dry-cured moose meat.
a meatless dish, and to replace butter with vegetable.
fresh garden radish Salad
- Garden radish of 3 pieces
- Turnip of 1 piece
- Carrots of 1 piece
- Salad radichcho 3 leaflets
- Olive oil of 2 tablespoons
- Wine vinegar of 1 tablespoon
- Honey buckwheat 1 h l.
- Mustard house 1 tablespoon
- Salt, ground black pepper, bell pepper
- Evaporated balzamik (for registration)
- Luk - the resident of Ryazan (sibult) (for registration)
- Red onions (for registration)
the Way of preparation:
- the Garden radish, turnip and carrots to wash, clear and slice thin. we take
- For sauce olive oil, honey, mustard, wine vinegar and spices - everything is carefully mixed by a nimbus. by
- It is mixed the cut vegetables and sauce. On a plate to lay out 3 leaves radichcho, on them - salad, we decorate with onions, and also evaporated balzamiky.
Soup - a rassolnik with goose giblets
Ingredients (for 5 portions)
- Broth of meat 3 l
- Goose giblets (stomachs, hearts) of 400 g
- of the Croup of pearl-barley 3 tablespoons
of 4 - 5 piecesaverages (+ a brine glass)
- of the Potato
of 4 - 5 piecesthe average size
- Carrots of 2 pieces big
- Onion 2 large heads
- Greens 1 bunch to taste
- Salt, ground black pepper, bell pepper, bay leaf, is a little sugar.
Way of preparation: >Pearl barley it is good to strong to wash out and weld
- in the standard way.
- Goose giblets to weld and merge a little water. Again to fill in giblets with water (approximately
of 1,5 - 2 l)to add bay leaf, salt, bell pepper and to cook to readiness. Pickles to cut
- slomky, to shift in a stewpan, to pour water level with cucumbers. To put on a plate and to cook about half an hour that cucumbers were soft. This process is called “to pripustit“ - that is to prepare a product in own juice or in a small amount of water. Meanwhile carrots and onions to cut
- straws and to brown vegetables on a frying pan with vegetable oil several minutes, to transparency of onions.
- to ship pearl barley, the cut potato and stewed pickles In the boiling broth. When potatoes are ready, to add to a pan onions, carrots and separately welded and largely cut goose giblets.
- to Bring soup to boiling to add spice to taste of a little cucumber brine and to set aside a rassolnik, to allow to be drawn. can be added
- When giving to a rassolnik sour cream and greens.
- Green buckwheat 1/3 of a glass
- the Scallop of fresh-frozen 12 pieces
- Onion of 1 piece
- Cheese firm like “Kachiotta“ from cow`s milk of 100 g
- Cheese goat on lemon ferment
- Broth of fish 400 ml
- Dry white wine of 50 ml.
- of Butter of 20 g
- Olive oil for roasting
- Salt, pepper
the Way of preparation:
- Onions to clean and cut a small cube, later on a small amount of olive oil to fry onions.
- to Add green buckwheat and to fry, constantly mixing
2 - 3 minutes.
- we Pour out white dry wine and, constantly stirring slowly, we wait for full evaporation of wine.
- to Pour in a broth ladle, and we extinguish on slow fire, mixing before full absorption of buckwheat of liquid. To gradually add broth to green buckwheat. To prepare grechotto before full absorption of all broth. by
- It is added right at the end butter, cheese firm like a kachiott, it is a little greens. to fry
- On a small amount of olive oil from two parties scallops, previously having cleaned excess moisture napkins, till golden color, with a fresh thyme and salt. to Put
- from above grechotto scallops, goat soft cheese and to decorate with a leaf of a dried basil. To strew with cheese.