уторак, 12. јул 2011.

Pohovano pile sa portobelo gljivama- Crumbled chicken with portobelo mushrooms

***English translation under the serbian text

Današnja večera je bila.pobednik.Sveže pileće komade uvalajamo u domaće prezle koje su pomešane sa začinima.Onda ih stavimo u tepsiju na domaći sos od paradajza zaspemo maslinovim uljem,izrendanim sirom
i svežim začinima.

Sastojci
Dosta svežih začina,komadi pileta i velike mesne pečurke


Sos
2 konzerve oljustenog celog paradajza
Nekoliko svežih ljutih papričica
3 češnjaka belog luka
Nekoliko grančica svežeg timijana
30 ml. crvenog vinskog sirćeta
Veliki rukozahvat svežeg bosiljka
So i Biber

Prezle

12 kriški belog hleba
Šaka sveže žalfije
Šaka svežeg italijanskog peršuna
Jedan crni luk srednje veličine

Osnovno

2 komada većih pilećih grudi
10 velikih portobelo pečurki
150 grama kačkavalja
nekoliko grančica svežeg timijana i ruzmarina
1 jaje i malo mleka da bi se prezle zalepile
1 čaša belog vina
maslinovo ulje

Počinjemo

Počinjemo tako što odpijemo malo belog vina.Stavite čašu na donju usnu, zabacite glavu malo unazad dok se osećate opušteno -Možda ćete morati da ponovite ovaj proces, da postignete željeni efekat

Eto nas ,sad možemo pošeti da kreiramo ovo jelo.

Paradajz Sos

Isecite ljute papričice i beli luk i dinstajte ih u maslinovom ulju.Dodajte timijan.Stavite i paradajz iz konzerve i nemojte ih gnječiti, još ne.Sve ovo kuvajte oko 30 minuta.



Prezle
Dok se sos kuva vi se možete baciti na prezle.Hleb treba da bude bajat,svež bi bio isuviše lepljiv.Kako dodajemo dosta svežih začina hleb ce dobiti dovoljno vlage.
Stavi u blender žalfiju.,crni luk,peršun pa dodaj jednu po jednu krišku hleba na maloj brzini .samelji u mrve.




Sad ostavi prezle i prelazimo na pile.
Pile se mora dobro ispeći.Ja sam ga pekla u tiganju sa malo mlevene paprike ali ako želite da ga stavite pod gril ili neki drugi metod i to je ok.Važno je da bude dobro ispečeno.
Umuti u činiji jedno jaje i mleko i umači pileće komade u to, pre nego što ih uvaljaš u prezle.Ako su prezle same po sebi dovoljno čvrste onda ne morate umakati u jaje i mleko.


Sada sve lepo sastavimo

Kada je sos krčkao pola sata.onda kašikom zgnječimo paradajz,dodamo bosiljak i crveno vinsko sirće
i sve dobro promešamo.




Sipaj sos u dublju tepsiju.poredjaj na njega pileće komade i pečurke tako da su malo potonule u sos.
Pospi iseckan timijan i ruzmarin.Pospi rendani kačkavalj.


Peci u rerni  25 minuta na 200 stepeni Celzija.
Prezle će na vrhu biti hrskave ali popiće sos.Sveži začini odlično idu uz sve ovo.A još jedna čaša belog Chardoney vina, posle dnevnog rada sve ovo čini kompletnim uživanjem.Prijatno.
--------------------------
Tonight's meal was a real winner. We are coating fresh chicken pieces with a lovely herb breadcrumb mix, then placing the chicken pieces and portobello mushrooms in a tray of homemade tomato sauce and covering with fresh herbs, olive oil and cheese.

Ingredients

Lots of fresh herbs, some chicken and some big fat mushrooms.

Sauce

  • 2 cans of whole roma tomatoes
  • a few fresh chillies
  • 3 cloves garlic
  • a few sprigs of thyme
  • 30ml red wine vinegar
  • a big handfull of basil leaves
  • salt + pepper to season

Breadcrumbs

  • 12 slices of bread
  • a handfull of fresh sage
  • a handfull of fresh Italian parsley
  • one medium onion

The basics

  • 2 large chicken breasts, each chopped in 3 pieces
  • 10 large portobello or flat mushrooms
  • 150g cheese
  • some fresh sprigs of thyme
  • some fresh sprigs of rosemary
  • one egg + some milk for making the breadcrumbs stick (optional)
  • one glass of white wine
  • olive oil

Getting started

Start off by pouring yourself a glass of white wine. Place the rim of the glass on your bottom lip and tilt your head backwards until you feel relaxed. You may need to repeat this process to get the desired effect.


There we go, now we are ready to get creative with this dish.

Tomato sauce

.
Start by cutting the chillies down one side, so the flavour will spice up the sauce a little. Saute the garlic, thyme, chillies in some olive oil for a minute, then add the 2 cans of tomatoes. Leave the tomatoes whole at this stage. The sauce will take around 30 minutes to cook.

Breadcrumbs

While the sauce is cooking, you can get cracking on the breadcrumbs. The bread should be nearing the end of it's life, fresh bread tends to stick a little much. We will be adding a lot of herbs to these breadcrumbs, so this should make the breadcrumbs reasonably moist and sticky.
Add the sage, onion, Italian parsley into the blender and give it a quick blitz. On low speed, add the slices of bread one by one and let the mixture blend together until smooth.

Put the breadcrumbs to one side, and move onto the chicken.

Prepare the chicken

The chicken needs to be cooked through, using your cooking method of choice. I pan-fried the chicken with a little paprika, and it worked great, but grilling would be fine too. Just needs to be cooked.

Mix up an egg with some milk in a bowl and dip each piece of chicken in this egg mix before coating with breadcrumbs. If your breadcrumb mix is the right consistency with plenty of fresh herbs, you may not need the egg mixture.

Putting it all together

Once the sauce has been bubbling away for half an hour, remove the chillies, and mush up the whole tomatoes with a spoon. Add some torn fresh basil and red wine vinegar, and stir through.

Pour the sauce into a tray, and arrange the chicken pieces and mushrooms so they are half-dipped in sauce. Sprinkle chopped up rosemary and thyme over the top, and sprinkle with grated cheese. Drizzle some extra virgin olive oil across the dish, aiming for the mushrooms.



Cook for 25 minutes at 200 degrees Celsius until it looks like this...



The breadcrumbs go all crispy on top, but absorb the sauce from below. The herbs all work together nicely, and taste great when you use plenty of them. And the glass of Chardonnay goes especially well with this one after a day at work. Enjoy.
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