уторак, 21. март 2017.

Safran začinjena pileća salata* Saffron chicken and herb salad



Scroll down for Recipe in English

Evo još jednog divnog recepta od Otolengija. Kao i uvek iznenadi vas sa sastojcima kao što je ovde pire od kuvane pomorandže, ali uz dodatak svih začinskih biljaka i začina sve se spoji u divne arome

Sastojci

1 pomorandza
50 g meda
1 kašičica safrana
1 Kašika belog vinskoog sirćeta
oko 300 ml  vode
1 kg pilećeg belog mesa, bez kosti i kožice
4 Kašike maslinovog ulja
2 mala komorača, sitno narezanog
15 g korijander lsitova, svežih
15 g lista od bosiljka svežeg
15 komada listića nane
1 crvena čili papričica, sitno iseckana
2 Kašike soka od limuna
1 čen belog luka, sitno iseckan
so i sveže mleven crni biber


Priprema

Predgrejemo rernu na 180 stepeni C
Isečemo pomorandžu, ostavimo koru ali izvadimo semenke. pa u toliko vode da pokriva komade skuvamo dodajuči safran, med i sirće. Na laganoj temperaturi krčkamo oko sat vremena.
Dobićete meku pomorandžu i oko 3 Kašike gustog sirupa
U blenderu izmiksamo pomorandžu i sirup i glatku masu. pire.



Pileće meso dobro posolimo i pobiremo pa na polovinu maslinovog ulja , prvo propržimo oko 2 minuta i zatim stavimo u rernu 15 do 20 minuta.

Kada je pile gotovo i malo se ohladilo ali još uvek toplo, iskomadamo ga rukom i stavimo u činiju. Na to sipamo polovinu pirea od pomorandže.

Drugu polovinu možete čuvati u frižideru nekoliko dana pa dodati kao salsu uz neku ribu, npr. losos

Dodamo ostatak povrča, začinsko bilje, so , biber, limunov sok i maslinovo ulje.
Pažljivo promešamo




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Saffron chicken and herb salad



Another great recipe from Ottolenghi with his own twist of adding orange mash to it. With all the ingredients it blends so well in one great salad


Ingredients

1 orange
50g honey
tsp saffron threads
1 tbsp white wine vinegar
about 300ml water
1kg skinless chicken breast
4 tbsp olive oil
2 small fennel bulbs, thinly sliced
15g picked coriander leaves
15g picked basil leaves, torn
15 picked mint leaves, torn
2 tbsp lemon juice
1 red chili, thinly sliced
1 garlic clove, crushed
salt and black pepper


Create

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Trim and discard 1cm off the top and tail of the orange and cut it into 12 wedges, keeping the skin on. Remove any pips. 
Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to the boil and simmer gently for about an hour. At the end you should be left with soft orange and about 3 tablespoons of thick syrup; add water during the cooking if the liquid gets very low. Use a food processor to blitz the orange and syrup into a smooth, runny paste; again, add a little water if needed.
Mix the chicken breast with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan. Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting tin and place in the oven for 15–20 minutes, or until just cooked.



Once the chicken is cool enough to handle but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. (The other half you can keep in the fridge for a few days and would make a good addition for herb salsa to serve with oily fish such as mackerel or salmon.) Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. 


Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.






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