Thursday, December 12, 2019

peas, leeks and dill/ grašak, praziluk i mirodjija

U epizodi zeleno, volim te zeleno.


Lagano nastavljamo tamo gde smo stali. Zvezda ovog posta je smrznuti grašak. Moje omiljeno smrznuto povrće. 
Pre par godina sam imala nezgodu sa prstom i smznuti grašak me je spasio od sigurnog ludila. Satima smo grašak i ja čekali na anesteziiju i medjusobno se stiskali i hladili. Tada mi je bilo skroz primereno da mu posvetim jedan sufle recept i tako mu se bar malo odužim, a on bi zauzvrat još jednom narastao i to na očigled svih. Ali to se nije desilo, tj. taj se sufle nije desio. Desile su se razne čorbe, namazi, variva, testenine i po koje zapinjanje o nogu stola i stolice. 
Danas pripremamo grašak po receptu kraljice smrznutog graška Najdžele (Nigella Lawson).
Po originalnom receptu pileći karabataci se peku zajedno sa graškom. Ovo je izmenjena varijanta recepta, odnosno recept je redukovan i karabataci su izostavljeni.
Svakako treba pomenuti da grašak u ovom receptu ne 'raste', naprotiv, malo se i smanjuje, smežurava, ali ukus je i dalje čaroban.

Grašak iz rerne
Za 4 osobe
900g smrznutog graška (dve kese)
6 kašika maslinovog ulja 
6 kašika suvog belog vina
4-6 kašika vode
2 čena belog luka, narendati
dva praziluka, oprati i iseći na kolutove debljine oko 2-3cm (koristiti svetlo zelene delove)
2 kašičice krupne morske soli
veza sveže mirodjije, natrgati

Grašak iz kese izručiti na pleh i tome dodati sečeni praziluk, mirodjiju (otprilike pola veze). Začiniti sa solju, belim lukom, uljem, vinom i dodati 4 kašike vode. Sve dobro promešati i staviti u prethodno zagrejanu rernu da se peče na 200 stepeni 45 minuta. Nakon 45 minuta izvaditi tepsiju i još jednom sve promešati. Ukoliko vam se učini da je grašak suv dodati još nekoliko kašika vode. Vratiti u pećnicu i peći dodatnih 30 minuta.
Tepsiju izvaditi iz rerne, dodati preostalu svežu mirodjiju i servirati.


Zamrzivač bez graška je tužan.
Zamrzivač bez graška noću plače i zato ispušta razne čudne zvuke.
Uživajte u hladnom vremenu i smrznutom grašku!

Green, I love you so.

Slowly but surely we continue to blog. The star of this post is frozen pea, my favorite frozen vegetable.
Few years back I had an accident with a finger and frozen peas saved me from complete madness. While waited for hours to get anesthesia, me and my frozen peas were squeezing and cooling each other. At the time it was perfectly appropriate to create pea souffle recipe, to pay him back in a way. And pea would rise again, this time in front of everyone. But that did not happen, that souffle recipe didn't happen. Instead, there were various stews, spreads, soups, pastas, and some stumbles over chair and table legs.

Today we prepare peas following the recipe of Queen of the frozen peas Nigella Lawson.

According to the original recipe, chicken thighs are baked together with peas. This is a bit modified version, reduced, chicken thighs are omitted.

It's also worth mentioning that peas do not 'swell or grow' in this recipe, on the contrary, they decrease slightly in volume, shrivel up, but the taste is magical.



Peas from the oven
For 4 people
900g frozen peas (2 packs)
6 tablespoons olive oil
6 tablespoons dry white wine
4-6 tablespoons tapped water
2 cloves of garlic, minced
two leeks, washed and cut into rings about 2-3cm thick (use only light green pieces) 
2 teaspoons of coarse sea salt
bunch of fresh dill, torn into peaces

Place frozen peas on a baking tray together with leeks and garlic. Season with olive oil, salt, add approximately half of the dill and add wine and 4 tablespoons of water. Stir everything well and place in a preheated oven to bake at 200 degrees for 45 minutes. After 45 minutes, remove the pan from the oven and carefully stir peas. Add few more spoons of water if necessary and return to oven and bake for further 30 minutes.

Remove the tray from the oven, add remaining dill and serve.

The freezer without peas is sad.
The
freezer without peas is crying at night and therefore makes a variety of strange noises.

Enjoy frozen season and frozen peas!
  

No comments:

Post a Comment