http___mijukic-prom.com_recept_panirana-teletina-s-prsutom-i-paprikom__1.xml
1.1 1.2 1.3 1.4 1.5 1.6 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 20.2 21.1 21.2 21.3 21.4 22.1 22.2 22.3 22.4 22.5 22.6 23.1
If I had to choose a favorite food, it would have to be Thai. Especially curry. The sweet and rich coconut milk intertwined with crunchy vegetables, then layered with flavors of curry and spice… amazing. I have been wanting to make my own pot of curry for a while now and I finally tested myself. This recipe is adapted from Super Natural Cooking and is nothing short of authentic spice and flavor. Let’s just say I have no need for Thai take-out any longer! Ingredients Printable recipe here - 2 tablespoons olive oil - 2 cloves garlic, finely chopped - 1 yellow onion, chopped - 1 red bell pepper, seeded and chopped - 4 carrots, sliced lengthwise into strips - 12 ounces of extra firm tofu, drained and cut into thumb-sized slices - 1 14 ounce can of unsweetened coconut milk - 1 cup loosely packed Thai basil leaves - 1 – 1 1/2 cup of water - 1 tablespoon red curry paste - 2 teaspoons ground turmeric - 2 tablespoons shoyu sauce - 2 tablespoon natural cane sugar - salt and pepper to taste - 4 cups cooked jasmine or brown rice Directions Cook rice. Set aside. Heat oil in large pot on medium heat. Stir in garlic, onion, red curry paste and a pinch of salt. Mash paste around on the bottom of pan until evenly distributed. Cook for 2 minutes, making sure mixture does not burn. Add tofu and stir gently until it is coated with curry paste. Stir in coconut milk,1 cup of water, turmeric, shoyu and sugar. Bring to a simmer and cover for and hour. Add carrots, bell pepper and basil the last 20 minutes of cooking time. If mixture is too thick, add a little more water. Taste to see if needs any more salt or seasoning. Serve over rice and top with chopped peanuts, fresh Thai basil and lime if desired.
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 20.2 20.3 20.4 20.5 20.6 20.7 20.8 20.9 20.10 20.11 20.12 20.13 20.14 20.15
Sastojci: - 4 teleća odreska - ½ šalice domaćih krušnih mrvica - ½ čajne žlice papra - 1 čajna žlica svježeg lista peršina, sjeckanog - 2 jaja, umućena - ¼ šalice mlijeka - ¼ šalice mesnog bujona od 1 kocke - 2 žlice maslaca - 1 žlica maslinovog ulja - ½ luka, narezanog na ploške - 2 češnja češnjaka, sjeckana - 1 zelena paprika, narezana na trakice - 1 ½ šalice miješanih gljiva, narezanih na ploške - Prstohvat soli i papra - 4 kriške pršuta - 4 kriške Provolone sira - ¼ šalice svježeg peršina, sjeckanog Način pripreme Odreske pažljivo istanjiti batom za meso. Krušne mrvice, papar i peršin pomiješati u posudi za paniranje. Jaja, mlijeko i bujon kratko miješati pjenjačom u drugoj posudi za paniranje. Odreske namočiti u mješavinu jaja i mlijeka, zatim provući kroz mješavinu krušnih mrvica i začina. Odložiti na 30 minuta u hladnjak. Panirane odreske peči na 1 žlici maslaca i maslinovom ulju oko 3 minute sa svake strane ili dok ne budu zlaćano – smeđe boje. Izvaditi na papirnati ubrus da se pokupi višak masnoće. Preostali maslac ugrijati u drugoj tavi. Luk, češnjak, zelenu papriku i gljive pirjati 5 minuta na umjerenoj vatri. Posoliti i popapriti. Panirane odreske staviti u manji, prikladan oblik za pečenje, prekriti pirjanim povrćem. Kriškom pršuta pokriti svaki odrezak, na pršut staviti krišku sira. Meso peči u pećnici na 220˚C (na naj gornjoj prečki) oko 15 minuta ili dok se sir ne rastopi i malo zapeče. Prije posluživanja meso obilato posipati sjeckanim peršinom. Poslužiti uz salatu po izboru.