среда, 20. април 2016.

Kozji kotleti iz rerne sa knedlama * Goats cutlets baked, with dumplings




Scroll down for Recipe in English

Pravili smo pizzu u pizza peć. I onda smo lepo u tepsiji naslagali svakojakih delikacija mesa i povrća i ostavili u peći preko noći. Sve se tako lepo polako  ispeklo da se prosto topilo u ustima. Dodali smo naše omiljene knedle,koje sam zavolela putujući pre dosta godina kroz Nemačku i koje oni zovu Klosse. Ove moje su sa karamelizovanim lukom. Masala.




Sastojci
Meso i povrće


5 kozjih kotleta
2 šargarepe
2 krompira
2 crvena luka
3 čena belog luka
2 paradajza
1  šolja crvenog kupusa
1 kašičica aleve paprike
1 kašičica soli
1 kašičica kurkume
1/4 kašičice cimeta
1 /4 kašičice orašćica u prahu
1/4 kašičice čili pahuljica
4 zrna bibera
3 lista lorbera
1 l Bistra govedja supa
1/2 šolje paradajz pirea
1 Kašika svežeg ruzmarina


Knedle sa karamelizovanim lukom

1 kg krompira
2 šolje brašna
1 jaje
2 kašičice soli
1 Kašika ulja
3 crvena luka

Priprema

Za pripremu tepsije u pizza peć nema mnogo šta da se priča. Naslažu se svi sastojci , začini se, prelije bistrom supom i paradajz pireom. Dobro se zatvori srebrnom folijom i ostavi u pizza peći. Mi smo je ostavili preko noći  i ujutru oko 9 sati izvadili, bilo je sve perfektno sa još dovoljno sosa. A sos ..ne mogu vam opisati.


Za večeru smo onda spremili



Knedle
Skuvamo krompir sa ljuskom pa ga propasiramo. U činiji dodajemo, brašno da testo ne budo prečvrsto. Dolivamo ulje i posolimo. Ostavimo da stoji oko 10 minuta

Za to vreme sitno isečene reežnjeve crvenog luka dinstamo na blagoj vatri.
Oko 10tak minuta.
Ostavimo da se malo ohlade pa dodamo u krompi. Formiramo  veće knedle. U loncu sa dosta vode koju smo posolile, kada provri, spuštamo knedle.
Kada isplivaju na površinu gotove su





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Goats cutlets baked, with dumplings





We have put our pizza oven to work.After we had pizza we put roasting pan with goats cutlets and various vegetables and spices in the oven overnight. Next morning around 9 am we had perfect succulent dish with enough sauce left. And what a sauce it was!! This dish called for German dumplings, (Klosse) which I really loved during my travels trough Germany. I made these with caramelized red onion


Ingredients
For the baking dish

5 goats cutlets
2 potatoes
2 carrots
2 tomatoes
2 red onions
3 garlic cloves
1 cup red cabbage
1 tsp paprika
1 tsp chilli flakes
1/4 tsp cinnamon
1 tsp turmeric
1/4 tsp nutmeg
3 TBS tomato paste
1 TBS fresh rosemary
1L of beef  stock
4 pepper corn
3 baz leaves
1 tsp salt


For dumplings

I kg floury potatoes
2 tsp salt
12 TBS oil
2 cups flour
1 egg

Create

For the roasting pan dish there is no science to it. Arrange all ingredients and spices, top up with beef stocjk and tomato paste. Close tightly with silver foil and leave it in the pizza oven. Of course this can be done in convenient oven as well slowly roasted on 165 degrees C for several hours





Dumplings

Boil unpeeled potato, peel and put through potato press. Add slowly oil,egg lightly beaten and flour.Salt and set aside for 10 minutes. 
In the meantime saute thinly sliced red onion on low temperature. For about 10 minutes
Add to your potato mixture.
Form big dumplings like a ball and put them in a pot with lots of boiling salted water. When they come to surface they are done.








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