5 вариантов ужина «с акцентом»: от цыпленка чкмерули до оджахури из телятины
Грузию в 2016-м провозгласили страной must see даже те, кому еще несколько лет назад не могло в голову прийти о путешествиях по странам бывшего СНГ. Мы же предлагаем вам узнать о главных, но не самых очевидных must eat, которые можно попробовать не только в Тбилиси, Батуми и иже с ними, но и в культовом московском ресторане «Арагви», открытом минувшей весной после многолетней реконструкции. Или же, воспользовавшись советами от бренд-шефа этого ресторана Антона Саркисова, приготовить блюда прямо у себя дома. В меню сегодняшнего ужина «с акцентом»: чкмерули, оджахури из телятины, сациви с курицей, мини-блинчики с цыппленком и люля-кебаб из баранины. Приятного аппетита!
Оджахури из телятины
Национальное грузинское блюдо «оджахури» в переводе на русский язык означает «семейное», впрочем, кормят им радушные грузины не только самых близких, но и всех в дом входящих. Готовят это сытное мясное блюдо с картофелем, щедро приправляя специями, а подают на кеци — сковороде из черного камня или красной глины.
Ингредиенты:
Телятина — 200 г
Картофель — 3 шт
Лук репчатый — 1 шт
Помидоры бакинские — 2 шт
Масло растительное — 2 ст. л.
Аджика красная — 3 г
Соль — 3 г
Гранат очищенный — 1 ст. л.
Зелень — 1 ч. л.
Чеснок — 1 зубчик
Способ приготовления:
1.Телятину нарезать крупными кубиками, обжарить на сковороде на растительном масле до готовности.
2. Отдельно смешать аджику, нарезанные кубиками помидоры и чеснок. Полученной смесью заправить готовое мясо.
3. Картофель нарезать дольками и жарить на растительном масле со всех сторон до золотистой корочки. Посолить. Как только картофель приготовится, добавить нарезанный полукольцами лук и обжарить на среднем огне до золотистого цвета. Затем смешать мясо с картофелем и обжаривать еще 1 минуту.
4. Классическая подача — на горячем кеци. Оджахури посыпается рубленой зеленью и гранатом.
Цыпленок чкмерули
Название этого блюда происходит от деревни Чкмери, расположенной в горной области Грузии. Технология приготовления румяного и сочного чкмерули схожа с рецептом цыпленком тапака. Отличие — пикантно-сливочный соус, которым поливают чкмерули, и лаваш — его следует макать в соус после подачи к блюду.
Ингредиенты:
Цыпленок — 400 г
Растительное масло — 1 ст. л.
Чеснок — 2 зубчика
Розмарин — 1/2 ч. л.
Соль — по вкусу
Перец — 2 г
Гранат — 1 ч. л.
Соус:
Сметана — 100 г
Кинза — 15 г (5 веточек)
Чеснок — 1 зубчик
Соль — по вкусу
Сливки — 1/4 стакана
Способ приготовления:
1. Для соуса: кинзу и чеснок измельчить, смешать со сметаной, добавить соль, перемешать. Влить в сотейник, добавить 1/4 стакана горячих сливок, перемешать, довести до кипения и снять с огня.
2. Цыпленка разрезать через спину, посолить, смазать натертым чесноком и мелко рубленным розмарином. Затем жарить под прессом до золотистой корочки. Поставить в духовку, разогретую до 200 градусов, на 15 минут. Разрезать на части.
3. Цыпленка выложить на тарелку и залить соусом. Посыпать зернами граната.
Сациви с курицей
Сациви — одно из самых популярных грузинских блюд. В России его полюбили за относительно нейтральный, сливочный вкус. Два главных ингредиента сациви — курица и грецкие орехи. Специи, призванные раскрывать вкус этого блюда, могут меняться, но чаще всего это корица, уцхо сунели, чеснок и перец.
Ингредиенты:
Куриная грудка на кости — 600 г
Грецкий орех — 300 г
Молотый кориандр — 1 г
Репчатый лук — 150 г
Сливочное масло — 50 г
Приправа уцхо сунели — 5 г
Бархотка — 1 г
Корица — 0,01 г
Белый винный уксус — 2 ст. л
Перец чили — 3 г
Соль — 15 г
Чеснок — 3 г
Масло грецкого ореха — 2 г
Способ приготовления:
1. Курицу отварить до полуготовности, после закипания варить еще 30 минут. Надрезать вдоль килевой кости, поставить в разогретую до 220 градусов духовку на 10 минут до появления золотистой корочки.
2. Куриный бульон процедить, остудить.
3. Лук и сливочное масло протушить до готовности.
4. Грецкий орех прокрутить через мясорубку. Добавить молотый кориандр.
5. Все ингредиенты, кроме корицы и уксуса, пробить через блендер. Затем полученную массу залить бульоном; постоянно помешивая, довести до кипения и варить на медленном огне 10 минут.
6. Добавить уксус и корицу в готовый соус. Охладить до комнатной температуры.
7. Курицу подогреть и залить соусом. Украсить маслом грецкого ореха.
Люля-кебаб из баранины
Люля-кебаб — мясное блюдо, широко распространенное на Кавказе, в Средней Азии и Турции. Главной особенностью его приготовления является длительное вымешивание мясного фарша, посредством которого из кусочков мяса выделился белок, — и фарш становится вязким и плотным.
Ингредиенты:
Баранина — 400 г
Курдюк — 100 г
Кинза — 2 веточки
Репчатый лук — 1-2 луковицы
Соль и перец — по вкусу
Способ приготовления:
Баранину очень мелко нарезать или провернуть на крупной мясорубке. Добавить курдюк, мелко нарезанный репчатый лук и кинзу. Тщательно перемешать, сформировать люля и обжаривать на шампурах на мангале или на гриле.
Мини-блинчики с цыпленком
В России, Европе и Америке наибольшей популярностью пользуются блинчики со сладкой начинкой. Однако на Кавказе считают, что нет ничего лучше в этом качестве, чем мясо или курица.
Ингредиенты:
Начинка:
Филе бедра цыпленка (без кости и кожи) — 170 г
Морковь — 14 г
Лук репчатый — 14 г
Соль — 7 г
Перец — 2 г
Лук репчатый — 58 г (для пассерования)
Масло сливочное — 100 г
Тесто:
Яйцо — 1 шт
Молоко — 50 г
Вода — 50 г
Мука — 60 г
Сахар — 3 г
Соль — 1 г
Масло растительное — 10 г
Способ приготовления:
1. Все ингредиенты для теста смешать и выпечь блинчики на сковороде.
2. Лук, морковь и курицу прокрутить в мясорубке, обжарить с маслом. Добавить соль и тушить 1 час, подливая воду по мере ее выкипания. Охладить.
3. Готовые блины разрезать на 4 части. Полученный треугольник положить острым концом от себя, в блин положить начинку в объеме 10 граммов на 1 блин, завернуть углы и закрутить рулетики.
4. Полученные блинчики обжарить до золотистой корочки на растительном масле. Подавать со сметаной.
По материалам: ru.hellomagazine.com
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