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Sugar and spice and all things without price

петак, 13. јул 2018.

Piletina duka cvekla salata pečeni krompir *Chicken Dukkah, beet salad baked potatoes


 Svakom mogu preporučiti da napravi Duka,  jer je kao prvo vrlo ukusno, zdravo i ima raznovrsnu primenu u kuhinji. Ja ovoga puta nisam pravila jer sam još imala od ranije ali ostavljam vam ipak recept kako da napravite ovu egipatsku mešavinu kod kuće.

Sastojci
Duka(Dukah)

1 šolja mešavine, oraha,badema, makadamije,lešnika  i pinjola
1/3 šolje susama
2 do 3 kašičice korijander semena1 kašičica kvalitetne soli
suv oregano,nana,tinijan,čili pahulje
2 do 3 kašičice semena kima ( cumin)
1 kašičica mlevenog bibera
1 kašičica soli

Priprema

Ispecite orahe, lešnike, susam, makadamiju i bademe u rerni. Ako koristite makadamiju prvo je operite jer se ona brže peče od ostalog.

Izmeljite seme korijandera i kima

Sada imešamo sve i dodajemo so i yaćine : oregano, timijan , biber, čili pahulje.
Duka možete u dobro zatvorenoj tegli držati oko mesec dana.

Sastojci za glavno jelo

4 pileća bataka
1 Kašika suvog začina
500 g krompira



Salata

6 komada mlade cvekle
30 g pečenog kikirikija
voćno sirće 1 Kašika
so i biber , po ukusu


Priprema



Piletinu dobro utrljamo suvim začinom. Zatim pospemo sloj duke. Oljuštimo krompir i ostavimo ceo ako je sitniji. Pečemo sve na pačijoj masti ili na ulju 40 minuta na 220 stepeni Celzija. Ja sam koristia pačiju mast.



Za salatu isečemo cveklu na kolutove ( treba biti kuvana ili pečena u rerni). Posolimo i pobiberimo i dodamo sirče. Promešamo  i pospemo pečeni usitnjen kikriki



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Chicken Dukkah, beet salad, baked potato


I love using Dukkah in many different dishes. With olive oil and bread, you can also use it as a dip.
This time around I still had some made up, but including the recipe how to do it at home.

Ingredients Dukkah

Dukkah is a mix of coarsely ground nuts, seeds and spices originated in Egypt.

  • 1 cup nuts, roasted (macadamia, almonds, hazelnuts, pine nuts or combination)
  • 1/3 cup sesame seeds, toasted
  • 2-3 tablespoons coriander seeds
  • 2-3 tablespoons cumin seeds or 2 tablespoons ground cumin
  • 1 teaspoon ground pepper
  • 1 teaspoon good quality salt (like Celtic Sea Salt or Maldon Salt)
  • optional ingredients: dried herbs like oregano, mint or thyme, sumac, chilli flakes

Create

  1. Roast nuts and sesame seeds in the oven. If using macadamia nuts, watch them as they roast quicker than almonds or hazelnuts.
  2. Put coriander and cumin seeds into food processor and pulse. I prefer to use ground cumin because seeds can be hard to crush. A heavy mortar and pestle or coffee grinder can be used for that, but I find it faster to stick to one appliance (and less to clean afterwards).
  3. Add nuts, ground to a coarse consistency.
  4. Put salt, pepper and sesame seeds and mix briefly. Too long processing can turn the mixture into a paste.
  5. Store dukkah in airtight glass container or jar at room temperature.



Ingredients for the main dish

4 chicken legs
1 Tablespoon of dried spice
salt and pepper taste
500g small whole peeled potatoes

For the salad

5 baked or roasted, peeled baby beets
1 Tablespoon fruit vinegar, I used tamarillo vinegar
30 g roasted peanuts
salt and pepper to taste


Create

Rub chicken thoroughly with dry spice than apply dukkah on top
Arrange on baking tray potatoes and chicken legs.
 Bake  40 minutes at 220 Degrees Celsius.
You can use il for baking I used duck fat.


Prepare salad by cutting beetroot in slices. Add salt pepper and  vinegar and sprinkle roasted peanuts on top


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