Recipe «Whitefish in tunny sause with baked potato»
Whitefish in tunny sause with baked potato
recipe serves 4 persons; cooking time ~ 90 minutes
Ingredients:
For main course: 1 large whitefish.
For marinade: 3 garlic cloves, olive oil, basil, 200 g. hard cheese, a handful of pine nuts, 2 tomatoes, 1 chili pepper.
For garnish 1: 5-6 potatoes, 100 g. butter, rosemary, 1 onion.
For garnish 2: 7-8 cherry tomatoes, 2 tablespoon honey, 2 tablespoon olive oil, rosemary, 1 teaspoon soy sauce.
For sauce: 1 small onion, 2-3 garlic cloves, 1 tablespoon pickled capers, dill, parsley, basil, ½ glass of cream, ½ glass of sour cream, 1 canned tuna.
For main course: 1 large whitefish.
For marinade: 3 garlic cloves, olive oil, basil, 200 g. hard cheese, a handful of pine nuts, 2 tomatoes, 1 chili pepper.
For garnish 1: 5-6 potatoes, 100 g. butter, rosemary, 1 onion.
For garnish 2: 7-8 cherry tomatoes, 2 tablespoon honey, 2 tablespoon olive oil, rosemary, 1 teaspoon soy sauce.
For sauce: 1 small onion, 2-3 garlic cloves, 1 tablespoon pickled capers, dill, parsley, basil, ½ glass of cream, ½ glass of sour cream, 1 canned tuna.
Directions:
Prepare marinade. Chop garlic, mix with olive oil and cut greenery and basil. Parsley and dill may be added to taste. Grate cheese, chop pine nuts finely. Draw the mixture for 15-20 minutes.
Peel tomatoes and cut pulp. Chop chili pepper finely. Stew tomatoes and pepper in olive oil until smooth, then blend with the first part of olive oil with cheese and greenery.
Peel fish, cut fillet, salt, pepper, pour thickly with marinade and leave for at least 30 minutes.
Melt butter. Wash, salt, pepper potatoes and pour it with melted butter, add rosemary and roll each tuber into foil. Bake in oven for 30-40 minutes. Cut prepared potato into several slices and cut of peel thoroughly. Chop onion finely and roast in butter until golden. Add peeled potato and blend. Prepare sauce. Mix sour cream and creams. Peel onion and chop it finely. Squeeze garlic. Chop capers. Blend onion, garlic and capers to sour cream base. Then add caned tuna and little butter. Pepper and slat prepared sauce to taste.
Roast cherry tomatoes in olive oil, add rosemary. Heat olive oil, rosemary and honey up in a deep pan until smooth. Put tomatoes into this smooth until they are somewhat sweetish and add soy sauce.
Put pickled whitefish into grill and bake for 30 minutes. Serve fish with garnishes of cherry tomatoes and baked potato with onion seasoned with tuna sauce.
Prepare marinade. Chop garlic, mix with olive oil and cut greenery and basil. Parsley and dill may be added to taste. Grate cheese, chop pine nuts finely. Draw the mixture for 15-20 minutes.
Peel tomatoes and cut pulp. Chop chili pepper finely. Stew tomatoes and pepper in olive oil until smooth, then blend with the first part of olive oil with cheese and greenery.
Peel fish, cut fillet, salt, pepper, pour thickly with marinade and leave for at least 30 minutes.
Melt butter. Wash, salt, pepper potatoes and pour it with melted butter, add rosemary and roll each tuber into foil. Bake in oven for 30-40 minutes. Cut prepared potato into several slices and cut of peel thoroughly. Chop onion finely and roast in butter until golden. Add peeled potato and blend. Prepare sauce. Mix sour cream and creams. Peel onion and chop it finely. Squeeze garlic. Chop capers. Blend onion, garlic and capers to sour cream base. Then add caned tuna and little butter. Pepper and slat prepared sauce to taste.
Roast cherry tomatoes in olive oil, add rosemary. Heat olive oil, rosemary and honey up in a deep pan until smooth. Put tomatoes into this smooth until they are somewhat sweetish and add soy sauce.
Put pickled whitefish into grill and bake for 30 minutes. Serve fish with garnishes of cherry tomatoes and baked potato with onion seasoned with tuna sauce.
Bird cherry cake
recipe serves 6 persons; cooking time ~ 60 minutes
Ingredients:
For biscuit: 5 eggs, 500 g. sugar, 1.5 tablespoon cold water, 250 g. milk, 250 g. ground bird cherry flour, soda at the edge of a knife, 1 teaspoon lemon juice, 300 g. wheat flour.
For syrup: 3 tablespoon Amaretto liqueur, 150 ml. milk, 2 tablespoon sugar.
For cream: 200 g. sour cream, 200 g. creams, 200 g. sugar. 1 milk chocolate bar
For biscuit: 5 eggs, 500 g. sugar, 1.5 tablespoon cold water, 250 g. milk, 250 g. ground bird cherry flour, soda at the edge of a knife, 1 teaspoon lemon juice, 300 g. wheat flour.
For syrup: 3 tablespoon Amaretto liqueur, 150 ml. milk, 2 tablespoon sugar.
For cream: 200 g. sour cream, 200 g. creams, 200 g. sugar. 1 milk chocolate bar
Directions:
Blend eggs, 200 g. (!) sugar and water until whipped.
Bring milk to boil on slow heat, add left sugar (300 g) and bird cherry flour and blend until smooth. Leave to cool and add soda softened by lemon juice.
Unite brewing bird cherry and whipped cream and blend thoroughly. Sift wheat flour and add to main pastry with the help of a mixer, trying to avoid lumps.
Oil a baking pan with fat and sprinkle with dried crusts. Put semiliquid bird cherry pastry. Bake for 10 minutes at 200 degrees and the following 30 minutes at 160-180 degrees. While the shortcake is being baked prepare syrup. Blend milk with sugar and add liqueur. Prepare cream. Mix sour cream, creams and sugar until smooth. Grate chocolate finely.
Cut ready pastry along to have 3 shortcakes. Soak the first shortcake in syrup and spread lavishly with cream, the same with the second one. Put the third shortcake above and spread the whole cake with cream. Sprinkle with grated chocolate.
Blend eggs, 200 g. (!) sugar and water until whipped.
Bring milk to boil on slow heat, add left sugar (300 g) and bird cherry flour and blend until smooth. Leave to cool and add soda softened by lemon juice.
Unite brewing bird cherry and whipped cream and blend thoroughly. Sift wheat flour and add to main pastry with the help of a mixer, trying to avoid lumps.
Oil a baking pan with fat and sprinkle with dried crusts. Put semiliquid bird cherry pastry. Bake for 10 minutes at 200 degrees and the following 30 minutes at 160-180 degrees. While the shortcake is being baked prepare syrup. Blend milk with sugar and add liqueur. Prepare cream. Mix sour cream, creams and sugar until smooth. Grate chocolate finely.
Cut ready pastry along to have 3 shortcakes. Soak the first shortcake in syrup and spread lavishly with cream, the same with the second one. Put the third shortcake above and spread the whole cake with cream. Sprinkle with grated chocolate.
Wild Boar BBQ
recipe serves 8 persons; cooking time ~ 1 evening
Ingredients:
For main course: 5 kg. wild boar leg.
For marinade 1: olive oil, basil, dill, parsley, celery, garlic.
NB! Ingredients in any amount at 1 glass of olive oil per tablespoon of greenery
For marinade 2: olive oil, coriander, barberries, juniper berries.
NB! Ingredients in any amount at 1 glass of olive oil per 1 tablespoon of seasoning
For marinade 3: garlic, onion, cold water, salt.
For marinade 4: tomatoes, olive oil, water, salt.
NB! Ingredients in any amount at 1 glass of olive oil per 1 tomato
For sauce: 1 clove of garlic, 3-4 cucumbers, 1 glass of sour cream, salt, pepper, 1 bunch of parsley.
NB! All marinades are to be prepared a day in advance!
For main course: 5 kg. wild boar leg.
For marinade 1: olive oil, basil, dill, parsley, celery, garlic.
NB! Ingredients in any amount at 1 glass of olive oil per tablespoon of greenery
For marinade 2: olive oil, coriander, barberries, juniper berries.
NB! Ingredients in any amount at 1 glass of olive oil per 1 tablespoon of seasoning
For marinade 3: garlic, onion, cold water, salt.
For marinade 4: tomatoes, olive oil, water, salt.
NB! Ingredients in any amount at 1 glass of olive oil per 1 tomato
For sauce: 1 clove of garlic, 3-4 cucumbers, 1 glass of sour cream, salt, pepper, 1 bunch of parsley.
NB! All marinades are to be prepared a day in advance!
Directions:
Marinade 1. Chop greenery and garlic finely and pour with olive oil. Draw for at least 24 hours. Shake before use.
Marinade 2. Warm up coriander, barberries and juniper berries on a little of olive oil, then fill up with remained oil and draw for at least 24 hours. Shake before use.
Marinade 3. Cut onion and garlic finely, add cold water, salt and leave for 24 hours.
Marinade 4. Scald and peel tomatoes, chop finely, roast in oil, add water and stew until pasta.
Prepare sauce. Peel cucumbers and grate. Squeeze juice to have only pulp. Chop garlic and parsley finely. Blend with grated cucumbers, salt and pepper. Add sour cream.
Skewer wild boar leg and fix it so that it won't spin. Make small cuts so that sauce will be absorbed better. Pour meat with marinades and roast for 30 minutes until light golden. Cut prepared part of meat, pour again with marinades and roast until readiness. Serve meat as soon as it is ready with sour cream-cucumber sauce.
Marinade 1. Chop greenery and garlic finely and pour with olive oil. Draw for at least 24 hours. Shake before use.
Marinade 2. Warm up coriander, barberries and juniper berries on a little of olive oil, then fill up with remained oil and draw for at least 24 hours. Shake before use.
Marinade 3. Cut onion and garlic finely, add cold water, salt and leave for 24 hours.
Marinade 4. Scald and peel tomatoes, chop finely, roast in oil, add water and stew until pasta.
Prepare sauce. Peel cucumbers and grate. Squeeze juice to have only pulp. Chop garlic and parsley finely. Blend with grated cucumbers, salt and pepper. Add sour cream.
Skewer wild boar leg and fix it so that it won't spin. Make small cuts so that sauce will be absorbed better. Pour meat with marinades and roast for 30 minutes until light golden. Cut prepared part of meat, pour again with marinades and roast until readiness. Serve meat as soon as it is ready with sour cream-cucumber sauce.
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