уторак, 17. мај 2016.

Rolovana svinjetina,kiseli kupus,jabukovača sirće i senf * Pork Roast shoulder, sauerkraut, apple cider and mustard




Scroll down for Recipe in English

Nema više šale. Jesen je stigla i to prava i kod nas. Ako smo se čudili otkud nam toliko još sunčanih dana i toplih noći u ovo doba godine kad polako već palimo grejanje, to je sigurno prošlo. Juče je bilo veliko nevreme nad Novim Zelandom i grmelo je samo tako. Nebo je bilo spektakularno sa munjama  , kojih je prema Meteorološkom izveštaju bilo oko 30000.




Znači i kuhinja se transformira u nešto utešno i malo jače od supica i salatica.

Dakle ovako rustično sa svinjetinom i kiselim kupusom. Dok ovo pišem šire se divni mirisi iz kuhinje , pa prosto mi dodje da kažem : Dobro došla jeseni.

Sastojci

Za pečenje

3 kg. rolovane svinjetine
4 Kašike ulja
1 crveni luk, iseckan
4 čena belog iseckanog luka
4 kašičice kima u prahu
6 Kašika Dižon senfa
200 ml jabukovog sirćeta
200 ml bistre pileće supe
400g kiselog kupusa, ribanca
1 Kašika gustina
5 listova žalfije
2 Kašike  seckanog estragona (zmijine trave)
Nekoliko grančica svežeg timijana
So i sveže mleven crni biber



Za marinadu

1 l vode
100 g soli
4 čena iseckanog belog luka
2 Kašike Kima u prahu
2 grančice svežeg timijana
2 kašičice sveže mlevenog crnog bibera
2 Kašike šečera




Prvo izmešamo sve sastojke za marinadu pa u posudu stavimo i svinjetinu. Ostavimo da stoji nekoliko sati .Preko noći bi bilo bolje ali ja nisam htela da čekam.

Predgrejemo rernu na 160 stepeni Celzija

Zagrejemo  ulje u posudi u kojoj ćemo peći. pa uspemo seckani crni i beli luk i malo prodinstamo. Sipamo kim pa dinstamo još nekoliko minuta da luk omekša.

Dodamo senf,sirće, bistru supu i kiseli kupus i dobro zaćinimo biberom. Probamo da li je potrebno dosoliti. Pustimo da provri.



Dodamo mariniranu svinjetinu, koju smo malo oprali i osušili. Smanjimo temperaturu i ostavimo da se krčka oko 5 minuta

Pokrijemo dobro srebrnom folijom i stavimo u rernu. Pećemo 3 sata.

Izvadimo iz rerne i uklonimo foliju. Malo uživamo u predivnim mirisima , koji će se širiti , pa izvadimo meso. meso treba da bude meko ali ne da se raspada. Skinemo nmrežicu. Meni to mesar tako uroluje i stavi mrežicu. Skinemo pažljivo nožem kožuricu.Meso zamotamo u  foliju i ostavimo da se odmori.



Kožuricu stavimo na srebrnu foliju, povećamo temperaturu na 220 stepeni Celzija i pečemo još 15 do 20 minuta dok postane krckava.



Za to vreme izvadimo sve preostalo u tepsiji , pa tečnost procedimo. Dodamo gustin koji smo razblažili u 6 Kašika vode pa mešamo dok se sos zgusne. Na kraju dodamo seckani estragon.



Uz to služite priloge po želji, ja sam pravila pire od paškanata, pire od batata i bilo je i pečenih krompira, koje sam pekla neoljuštene , pa ih rasekla i u otvore stavila puter, beli luk i so.

Mogu vam reči , večera koja bi odgovarala i Kralju ali i mi običnjaci smo maksimalno uživali.

************************************************************************

 Pork Roast shoulder, sauerkraut, apple cider and  mustard




Yesterday has answered all our wondering , how comes that we still have summer days and nights at this time of the year, when we should slowly unpack warm clothes and start heaters.

There was a cold chill and skies were a big spectacle with thunder and lightening. 
According to Metservice there were more than 30000 lightening above New Zealand.




So time to get serious about some robust food and stop eating light meals like soups and salads

Out came the Pork shoulder roast and sauerkraut.

As i am writing this post , some beautiful aromas are coming out of my kitchen and I am all exited to try todays dinner



Ingredients


Roast
3 kg of Rolled Pork shoulder i  net
4 TBSP of oil
1 big or 2 medium onions, chopped
4  cloves of garlic, chopped
4 tsp of caraway powder (can use seeds too=
6 TBSP of Dijon mustard
200 ml of apple cider vinegar
200 ml of clear stock
400 g of washed and well drained Sauerkraut
2 TBSP of cornflour
4 TBSP of roughly chopped fresh tarragon
Few Sage leaves
2 thyme sprigs
salt and freshly ground black pepper

For marinade

1 l water
100 g salt
4 garlic cloves, crushed
2 TBSP caraway powder or seeds
2  Sprigs of fresh Thyme
2 tsp of freshly ground black pepper
2 TBSP of sugar

Create

First we make marinade, by mixing all the ingredients and submerging our roast in it. Let it stand for at least 3 hours.Overnight would be better but I did not want to wait.

Preheat oven on 165 Degrees C .
Rinse and dry well the meat

Heat oil in the baking pan , you have chosen for your roast . Add teheonion and garlic and saute for couple of minutes. You only want to soften the onions, not to brown them Add caraway powder and simmer for furhter couple of minutes

Next add the mustard, viegar,  stock and sauerkraut. Add Sage and Thyme. and season well with pepper. Bring to boil and check the seasoning if you need to add salt.

Add marinated pork and cover with tight fitting of silver oil. Simmer for 5 minutes than put in preheated oven. Cook for 3 hours.

Remove from the oven. Remove the foil. Now stand still for couple of minutes and enjoy all the fantastic aroma that is approaching you. Carefully take the meat ou f the pan. It should be soft and yielding but not falling apart. Remove the strings and carefully take the skin off. Now tightly wrap the meat in a foil and let it rest.

Put the skin on a foil lined tray and increase temperature to 22o Degrees C and bake for 15 till 20 minutes , until crispy.

Meanwhile, strain the sauerkraut , onion mixture and reboil stock thats left. You can thicken it with 6 TBSP of water and cornflour.Finally add fresh . chopped tarragon.

As side dishes make your favorites . I made parsnip puree, sweet potato puree and finely some potatoes wrapped in foil and baked skin on. When done slice them and put some butter, garlic and salt in openings.



Meal fit for the King but also we comons enjoyed it with whole heart. It mad eme say : Welcome Autumn







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