Keši Jena * Keshy Yena

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Ovo je jelo sa poreklom sa ostrva Curacao a ime mu u prevodu znači:  Punjeni sir  ( queso sa Spanskog je sir i ilena znači punjen). Originalno se servira u okruglom edam siru, tako što se vrh odseče  a unutrašnjost se istanji. Vrh kasnije služi kao poklopac, koji kad otvorite raširi najdivnije arome.

Sastojci


900 g govedine , isečene na tanke režnjeve
30 g brašna
1/2 kašičice soli
1/4 sveže mlevenog bibera
170 g putera
120 ml crnog vina
2 paprike babure, crvene ili zelene. iseckane
70 g tanko isećenog crnog luka
225 g šampinjona, isečenih na listove
 2 paradajza isečena
1/4  kašićice kajenskog bibera
1 Kašika slatko kiselih krastavčića, sitno sieckanih
40 g suvog groždja
2 paprike isečene na režnjeve
6 malih zelenih maslina, iseckanih
240 ml vode
900 g Edam sira, sečenog na tanke listove , oko 6mm debljine
Sveže iseckan peršun

Priprema

Provučemo režnjeve govedine kroz 1 /4 šolje brašna u koju smo sipali so i biber. Istopimo 1/2 šolje putera . Dodamo govedinu i mešamo i pržimo dok porumeni. Dodamo 2 Kašike brašna. Mešamo oko1 minut. Dodamo vino. Krčkamo još oko 2 minuta. Sklonimo sa šporeta

Istopimo 1/4 šolje puter u tiganju. Dodamo papriku, luk, i pečurke. Dinstamo dok omekšaju. Dodamo paradajz, kajun biber, so. Krčkamo nekoliko minuta.. Sklonimo sa šporeta. Uspemo , krastavčiće, masline i suvo groždje. Dodamo u govedinu - Dodamo vodu.

Vatrostalnu posudu obložimo listovima sira.
Uspemo mešavinu govedine i povrča. Na vrh dodamo narendani sir.

Pečemo nepokriveno u predgrejanoj rerni na donjoj žici, na 180 stepeni C  oko 30 minuta dok se sir nije lepo istopio
Pospemo peršunom

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Keshy Yena

A Curacaon recipe, the name derives from Spanish queso for cheese and Ilena , meaning filled. In Curacao, it is served in a hollowed out Edam cheese. The top of the cheese is used as a cover and when lifted, a tantalizing aroma fills the air.


Ingredients

900 g  ground steak, cut in thin strips
30 g plus 2 T flour
1/2 tsp salt
1/4 freshly ground pepper
170 g butter
120 ml red wine
2 bell peppers green or red, sliced
70 g thinly sliced onion
225 g champignons sliced
 2 tomatoes coarsely chopped
1/4tsp cayenne pepper
1 T finely chopped sweet pickle
2 peppers, cut
40 g raisins
6 small olives finely chopped
240 ml water
900 g Edam cheese, rind removed and cut in 6 mm slices
Chopped fresh parsley

Create

Coat beef strips with 1/4 cup flour mixed with salt and pepper. Melt 1/2 cup butter in heavy skillet. Add beef. stir and cook until browned.
Add 2 T flour, cook stirring, 1 minute. Add wine. Cook 2 minutes more. Remove from heat.

Melt 1/4 cup butter in heavy frying pan, Add peppers, onion, mushrooms. Saute until soft. Add tomatoes, cayenne, salt. Cook stirring until most liquid has evaporated. Remove from heat, Stir in pickles, raisins and olives.  Combine with beef and wine mixture. Add water. Correct seasoning if necessary.

Line casserole with cheese slices. Fill casserole with meat and vegetable mixture. Grate any remaining cheese on top. Bake uncovered, on  a bottom rack of preheated oven, at 180 Degrees C for 30 minutes till cheese is melted and bubblyGarnishih with parsley