Пятница, 21 июня 2024

Пургури, колокаси и баклажаны: рецепты от шеф-повара

Родди Дамалис – ресторатор, знаменитый шеф-повар, кулинарный гуру – делится с читателями «Вестника Кипра» необычными рецептами.

Баклажаны в кокосовом молоке

Ингредиенты:

5 больших баклажанов (1,5 кг)
2 большие красные луковицы (нарезать толстыми ломтиками)
3 лавровых листа
овощной бульон
⅓ стакана оливкового масла
200 мл кокосового молока
Соль
Мелкий черный перец

Способ приготовления:

Баклажаны частично очистите, и нарежьте кубиками.

Обильно посыпьте солью и откиньте на дуршлаг.

Дайте постоять 15 минут, чтобы вышла горечь.

Хорошо промойте баклажаны под проточной водой.

Обжарьте лук и баклажаны в оливковом масле в большой кастрюле.

Когда баклажаны хорошо подрумянятся, добавьте оставшиеся ингредиенты и тушите на медленном огне 20 минут.

Примечание от шеф-повара:

По-гречески баклажаны называются «мелинзана», а по-кипрски – «вазанакия».

Колокаси запеченный с фенхелем

Ингредиенты:

1,5 кг колокаси (иерусалимский картофель или картофель таро)
2 луковицы фенхеля (нарезать дольками по длине)
2 большие красные луковицы (нарезать дольками)
½ стакана оливкового масла
2 стакана воды
½ стакана лимонного сока
Соль
Черный молотый перец

Способ приготовления:

Очистите и нарежьте колокаси небольшими кусочками; промокните впитывающей бумагой.

Не промывайте овощ под водой, иначе он станет склизким. Тут же начинайте его готовить.

Поместите колокаси в жаропрочную посуду; полейте его оливковым маслом, и посыпьте солью и перцем; подрумяньте под грилем с двух сторон.

Когда колокаси подрумянится, добавьте фенхель, лук, лимонный сок и воду.

Накройте крышкой и выпекайте в предварительно разогретой до 180ºC духовке примерно 1 час или до тех пор, пока колокаси не станет мягким и не впитает большую часть сока (через 40 минут проверьте готовность; если требуется больше жидкости, добавьте воды).

Советы шеф-повара:

Это хорошая альтернатива блюдам из картофеля; вы можете приготовить колокаси так же, как картофель, но для начала его следует запечь, а затем добавлять к остальным ингредиентам рецепта, то есть не варите и не кладите его в рагу в сыром виде.

Пургури с фисташками и гранатом

Ингредиенты:

2 чашки пургури (Булгур/измельченная пшеница)
1 большая белая луковица (нарезанная кубиками)
1 кубик овощного бульона
3 стакана воды
2 столовые ложки сливочного масла
¼ стакана оливкового масла
100 г фисташек (мелко растолочь в ступке)
1 гранат (очищенный)
Соль
Мелкий черный перец

Способ приготовления:

Промойте пургури в сите под холодной водой; слейте воду.

На среднем огне обжарьте лук в оливковом масле до прозрачности и легкого румянца.

Добавьте пургури и фисташки, и обжаривайте до золотисто-коричневого цвета и появления орехового аромата жареных тостов.

Добавьте воду, бульонный кубик, масло и перец (при необходимости, подсолите, но только в самом конце, так как бульон может содержать достаточно соли).

Накройте кастрюлю крышкой; уменьшите огонь до минимума и варите 20 минут (не перемешивайте, чтобы пшеница не стала мягкой как каша, а была рассыпчатая).

Когда пургури сварится, снимите кастрюлю с огня, выложите ее содержимое на плоское блюдо и посыпьте зернами граната.

Советы шеф-повара:

Чтобы очистить гранат, разрежьте его пополам и держите срезом на ладони с раскрытыми пальцами, а затем осторожно ударьте по фрукту деревянной ложкой. Семечки легко выйдут и упадут сквозь пальцы в миску.

Блюдо прекрасно подается с ложкой густого йогурта.

Также можно подавать холодным в виде салата.

Для веганского варианта исключите сливочное масло.

Об авторе

Родди Дамалис – ресторатор, знаменитый шеф-повар, кулинарный гуру и консультант. Он покорил сердца гурманов известным рестораном Ta Piatakia, находившимся в центре Лимассола, а теперь управляет My View, эксклюзивным частным обеденным заведением в своем доме.

Родди Дамалис – автор двух книг: MY CY – фотопутешествие по Кипру с историями, комментариями, кулинарными советами и MY LITTLE PLATES – коллекция 100 рецептов, вдохновленная нашим прекрасным островом.

Для получения дополнительной информации и приобретения книг посетите сайт www.roddydamalis.com.

Фото предоставлены Родди Дамалисом.

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