Aseara, in semn de razbunare ca nu am intrat in plutonul celor 18 selectati pentru filmarile la Academia lui Horia, am compilat o reteta interesanta a lui Jamie Oliver din colectia 30 min: un curry vegetal pe care l-am botezat in cinstea lui Horia, cel care mi-a oferit ocazia unui nou "pas inainte".
Curry razbunator Horia vegetal
Ingrediente:
- 500g dovleac placintar
- 250g fasole verde congelata
- 200g spanac congelat
- 1 ceapa alba mare curatata
- 3-4 catei de usturoi
- sos de fasole prajita cu alune (china)
- orez basmati
- un plic ceai de scortisoara si anason
- sare de mare
Preparare:
Incepem cu placintarul. Eu prefer sa il folosesc cu coaja avand in vedere ca o are f subtire si contine o multime de minerale si vitamine folositoare, deci nu il mai curat, ci doar il spal frumos si il tai cuburi cat se poate de uniforme cam de 2 cm.
Grija mare la manuitul cutitului sa nu devina o arma alba de distrugere a unicei voastre maini stangi, sau drepte daca sunteti stangaci!
Taiem si ceapa feliute subtiri cu aceeasi grija la cutit.
Incalzim o tigaie inalta si incapatoare sau un wok maricel si punem cateva linguri de ulei de masline, ochiometric desigur in care vom arunca ceapa pt o rumenire usoara.
Atentie sa nu o lasam prea mult sa se joace singura in ulei, caci daca incepe sa se coloreze probabil ca pana la sfarsitul mancarii se va arde si nu e chiar ce trebuie.
Deci lasam ceapa sa se inmoaie putin si aruncam si cuburile de dovleac pe care il lasam sa se acomodeze putin cu noul lui mediu.
Acoperim tigaia cu un capac si le lasam in pace vreo cateva minute pana negociem noi cu fasolea si spanacul.
Acestea e bine sa nu le decongelam de tot, ci doar cat sa nu fie acoperite de gheata si sa nu constea intr-un bolovan inghetat. Le punem si pe ele in tigaie alaturi de dovleac si mai amestecam putin sa se cunoasca mai bine.
Usturoiul il zdrobim fie curatat fie nu si il adaugam peste legumele din tigaia care sfaraie imbietor.
Acum e momentul sa deschidem borcanul cu minunea de fasole arsa cu alune, borcan pe care l-am achizitionat de la cuprinzatoarea bacanie chinezesca de la etajul Dragonului Rosu (prietenii stiu de ce!). Aveti grija sa nu puneti mai mult de 2 lingurite generoase daca nu va place mancarea extrem de picanta, caci acest sos este super iute, dar are in schimb o aroma dementiala. Las la latitudinea voastra cantitatea dorita de iuteala pe care va trebui sa o stingeti mancand acest curry. Deci adaugam si sosul de fasole arsa si alune la legumele din tigaie care deja s-au imprietenit dovada mirosul demential care te bulverseaza cand ridici capacul.
Cat lasi legumele sa devina o frumoasa comunitate demna de a fi prezentata papilelor tale gustative ne vom ocupa de orez.
Luam o cana sau pahar de orez basmati pe care il frecam si il spalam in mai multe ape reci (asta ca sa nu se lipeasca si sa ramana bob cu bob). Cantitatea de orez depinde de cat de mult vreti sa asortati la curry, dar trebuie sa aveti neaparat o masura pentru ca o vom folosi la dozarea cantitatii de apa. De obicei se foloseste o masura si jumatate sau doua de apa la una de orez, dar si aici variaza in functie de tipul de orez folosit si de cat de moale vreti sa fie bobul in final. Eu pun cam o masura si jumatate sa nu fie nici prea prea nici foarte foarte.
Smecheria pe care am folosit-o de data asta la orez a fost sa-l aromatizez cu ceai de scortisoara si anason si pentru asta am inlocuit o jumatate din cantitatea de apa care trebuia adaugata la fierbere cu o minunata infuzie. Si pentru ca orezul il pun la fiert la cel mai mic foc posibil, folosesc apa fiarta si astfel in cam 5 min orezul este gata pentru a fi savurat degajand o aroma divina. Vasul va trebui tinut tot acest timp acoperit cu un capac care nu lasa aburul sa iasa pentru ca in felul acesta orezul va iesi pufos si afanat. Iar pentru un finisaj ideal scapati cateva picaturi sanatoase de ulei de susan.
Intre timp, desigur ca mai aruncam un ochi si o mana mestecatoare in tigaia cu legume si stingem focul la momentul potrivit lasand capacul pus. Inainte de asta gustati de final si adaugati sare de mare pentru a defini gustul perfect.
Cand toata lumea e pregatita sa iasa in lume, punem in scena iesirea la rampa farfuriilor de servit a minunatiilor pe care le-ati preparat.
Nu mai ramane decat sa va lasati in voia simturilor puse serios la incercare si sa savurati o noua capodopera culinara!
Pofta buna!
Ca de obicei fiti binvoitori si dati-mi un semn cum vi se pare, daca ati incercat-o si
cum v-a iesit. Mi-ar placea sa vad si ceva poze ale creatiei voastre ;)
Last night, a sign of revenge as I didn't enter in the squad of 18 selected for
filming Horia's Academy, I compiled an interesting recipe from Jamie Oliver
collection 30 min: a vegetable curry which I named in honor of Horia who gave me the
opportunity of a new "step forward".
Vengeful vegetable Horia curry
Vengeful vegetable Horia curry
Ingredients:
- 500g butternut pumpkin
- 250g frozen green beans
- 200g frozen spinach
- 1 large white peeled onion
- 3-4 cloves garlic
- roasted beans with peanut sauce (China)
- Basmati rice
- 1 teabag cinnamon and anise
- Sea salt
Preparation:
We start with butternut pumpkin. I prefer to use with the shell as it is thin and contains lots of useful minerals and vitamins, so I don’t peel it, just wash it well and cut it as much as possible uniform cubes about 2 cm.
Take high care to the handling of the knife not to become a weapon for destruction of the one your unique left hand or right if you are left handed!
Onion we sliced thin and cut it with the same care under the knife.
Heat a roomy skillet or wok and put few tablespoons of olive oil, we'll take it on eye measurement of course and throw the onion for a slight browning.
Be careful not to leave it too much to play lonely in the oil, because if it begins to be colored by the end of food probably it will even burn which is not what it should be.
So let the onion to softened a bit and throw the butternut pumpkin cubes and leave it a little to accommodate with his new environment.
Cover pan with a lid and leave them alone for few minutes mean time we negotiate with beans and spinach.
It
is better not to defrost them all, but just how is not covered by ice and not
frozen consists of a boulder. And
put them in the pan near pumpkin and with a little more mixed to know each other
better.
We
crush garlic cleaned or not and adds to vegetables from the pan which sizzle
inviting.Now it's time to open the jar with baked beans wonder with peanut that I purchased from the grocery from the first floor of the Chinese Red Dragon (friends know why!). Be careful not to put more than 2 generous teaspoons if you do not like the food very spicy, because this sauce is super hot, but has instead a crazy flavor. I leave up to your desired amount of hotness that you have to turn off eating this curry. So add the peanut sauce and baked beans to the vegetables from the pan that already got friendly having the evidence the gorgeous smell when you lift the lid.
Meanwhile you leave vegetables to become a beautiful community worthy of
your taste buds to be presented we will deal with rice.
Take a cup or glass of basmati rice that we rub it in few cold water wash
(that's not to stick and stay separate grains). The
amount of rice depends on how much you want to match the curry, but you must
have necessarily a measure that we use for dosing the amount of water. Usually
we use a measure and a half or two of water to one of rice, and also this
varies depending on the type of rice used and how soft you want to be in the
final the grain. I
put about one and a half measure as neither too much or very very.
The trick I used it this time to the rice was to flavor it with cinnamon and anise tea and for that I replaced half of the amount of water to be added to boiling with a wonderful infusion. And because rice I boil it at the lowest possible heat using hot water, in about 5 minutes the rice is ready to be enjoyed releasing a divine flavor. The pot will be held this time covered with a lid that does not allow steam to escape so that in this way the rice comes out fluffy and loose. And for a perfect finish leave few healthy drops of sesame oil.
The trick I used it this time to the rice was to flavor it with cinnamon and anise tea and for that I replaced half of the amount of water to be added to boiling with a wonderful infusion. And because rice I boil it at the lowest possible heat using hot water, in about 5 minutes the rice is ready to be enjoyed releasing a divine flavor. The pot will be held this time covered with a lid that does not allow steam to escape so that in this way the rice comes out fluffy and loose. And for a perfect finish leave few healthy drops of sesame oil.
Meanwhile, of course that we take a look and mix in the pan with the
vegetables, and turn out the fire at the right time, leaving the lid on. Before
that, taste for the final and add sea salt for a defined perfect taste.
When everyone is ready to go in the world, stage out the landfill serving wonders plates that you have prepared.
When everyone is ready to go in the world, stage out the landfill serving wonders plates that you have prepared.
There remains only to let the senses will put seriously to test and enjoy a
new culinary masterpiece!
Enjoy your meal!
Enjoy your meal!
As always be so kind and give me a sign as you think, if you tried it and
how it went. I would like
to see some pictures of your creation also ;)
