Description
The pride of Armenian cuisine - curry kufta. "Kar" in Armenian - stone. No one really knows how many centuries this dish. A long time ago, as the legend goes, it was cooked right. Selected the best beef and long fought stone mallets before becoming meat in a magnificent viscous homogeneous mass. Usually, when we eat meat, feel the weight, it's the opposite here. Feels like we eat the souffle. Want to try? ... Present for the contest "Gorenje: Christmas song"
Ingredients
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Veal
1 kg
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Bow white
1 piece
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Vodka
50 ml
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Cognac
100 ml
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Chicken egg
1 piece
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Flour
2 Tbsp
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Spices
-
Cream
100 ml
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Sea buckthorn
100 g
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Gelatin
1 tsp
Cooking
Meat separated from the veins, cut.
In a blender, adding vodka and a little water.
Add the egg, chopped onion, black pepper, flour and carefully whisk spatula
We got this sticky mass, cover with plastic wrap and put into the refrigerator. 1 hour before serving the stuffing, add the brandy and again carefully whisk.
A Cup or palosco dip in the water, and fill with minced meat, forming a ball, the surface should be smooth.
Drop into boiling salted water together with the Cup, tilting it, and stuffing myself slide into the water, cook for 30-45 min. Usually it is served hot, drizzled with oil and pita bread. But if it remains the next day, it can be fried in butter - I like the cold.
There is another of her kind - tava kyufta /tava-pan, pan/, it is baked. I filled with minced meat form, and some put sea buckthorn berry and baked in the oven for 1 hour.
Part of the ground beef can be colored with beet juice and greens, thin smear and bake. This idea I took from the cookbook Cooking in EUROPE 1650-1850 city, where they cooked and decorated the pudding with sophisticated antique fixtures. I think this idea can be used for decorating aspic dishes.
Cut from colored stuffing the flowers and turn brown kufta in fancy Christmas balls. The flowers I glued gelatin, dipping each in dissolved gelatine.
It turns out that such a La carte appetizer in the form of bright Christmas decorations
For gravy used a sauce of whipped cream with sea buckthorn juice. Sea buckthorn salt, add a pinch of sugar - it will release the juice, put on low fire, cook for a few minutes. Allow to cool and season with red pepper, suneli and saffron a pinch. It turns out that something similar to asparagus. To them (the sauce) painted on the plate of a tiger using a plastic bottle with a tip.
The dish is ready to serve. All of this is probably holiday - something different from everyday life!
Very tender, tasty, fragrant. Can be baked, sandwiching minced mushrooms, herbs and other compatible products.
Recipe Cake"Tale" http://www.povarenok.ru/recipes/show/39267/ Recipe Salad exotic-"Christmas tree" http://www.povarenok.ru/recipes/show/39269/
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