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COCAZE SAUCES


1In a saucepan, mix the sugar, flour, cinnamon, salt and water, boil until the sugar has melted. Add the fruit and continue boiling until the sauce binds. (Some fruits are crushed by boiling, others remain whole). Taste and, if necessary, add sugar or water if you want the sauce to be more liquid.

2. Remove the pan from the heat, add the lemon essence, peel and lemon juice. Taste and, if desired, add lemon juice.

3. Allow to cool, cover the pan and keep cold in the refrigerator.


Ingredients jam - jam - blackcurrant

How to prepare jam - jam - blackcurrants

I put the fruits in a saucepan with 3 tablespoons of cold water, brought them to a boil and added the sugar.

It didn't last 5 minutes and I found that these fruits contained more natural gelling agent than anything I had ever tried to turn into jam, because my jam was ready.

I got a 350 ml jar. and a little more. The peak was for tasting and I want to tell you that it is wonderful jam. I would say the best I've ever tasted, with a perfect balance between sweet and sour taste and an intense forest aroma. Naturally gelled, very, very pleasant.

Now I can only hope that next year the bush will have a richer harvest. My husband turned it around and is still thinking of trying to multiply it by pruning. Until the garden is filled with currant bushes, I kept about 4-5 bunches that I rolled, being wet, with powdered sugar and with which I decorated a cake:

The cake recipe is coming, soon :)!


Recipes for everyone

Veal cutlet with currant and cauliflower sauce

4 servings - 25 minutes
Veal chops with currant and cauliflower sauce

Clean the cutlets of skins and tendons, wash them, drain them well of water and wipe them with absorbent napkins. Sprinkle with salt and pepper and fry for 3-4 minutes on each side, over high heat, in oil. Take them out on a plate, cover them with a lid and keep them covered warm. Separately, put the flour in a pan on the fire and when it starts to turn yellow, add the hot milk in which you melted the butter. Stir to form lumps, add wine and thyme. Season with salt and pepper and let the sauce simmer for another 2-3 minutes. At the end, add the currant jam and mix the sauce. Serve the chops hot, sprinkled with hot sauce and boiled cauliflower and pan-fried with a little oil. (Daniel Petre)

Tags: Currants, Cauliflower, Cutlet, Veal
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After the kangaroo, reindeer and deer steaks, it was time to try another steak, just as exotic, ostrich steak. Although I understood that there are farms in Romania that grow ostriches for meat, the one I used comes from South Africa. It is part of the "Deluxe" range from Lidl and is a frozen semi-finished product. According to the manufacturer's specifications, it contains 92% ostrich meat. The remaining 8% is water, glucose syrup, salt, spice extracts (unspecified) and, as stabilizers, sodium citrate and baking soda. So, nothing dubious (I say this for E-hunters in industrially processed foods). Although it is not specified which part of the ostrich is used, in terms of appearance, color and texture, I suspected that it was pieces of pulp.

Although the packaging has on the back and the way of preparation, I modified it a little and added a sweet and sour sauce. That's because I had just received a jar of homemade jam as a gift black blueberry. With the garnish I didn't beat my head too hard, I also used a semi-preparation, some favorite white potatoes and seasoned with basil, pepper, chilli, red pepper extract and dehydrated tomatoes.

It was a pleasant experience, the meat has a pleasant taste that brings with it that of veal liver, and the combination with the sweet-sour sauce and the semi-dry Pinot Noir was auspicious.

What do you need?

For the steak itself:

  • 1 pack (300 g) of frozen ostrich meat from the Lidl Deluxe range
  • 30 g butter (with min. 80% fat)
  • 2 tablespoons olive oil or grape seed
  • 2-3 teaspoons of Worcester sauce
  • Smoked salt and a mixture of black pepper and lemon - to taste.

  • 2-3 tablespoons of blackcurrant jam
  • 75 mL (½ glass) of semi-dry red wine (Pinot Noir de Sâmburești, for example)
  • 2 - 3 ligatures of cream for cooking (min. 30% fat)
  • 1 knife tip of black pepper mixture with lemon.

For gasket:

  • ½ bag (400 g) spicy Covasna potatoes (they are ready to be prepared, they just need to be heated, possibly browned a little more)
  • 20 - 40 g butter (with min. 80% fat)
  • A few green parsley leaves for decoration.

How do you proceed?

Since the pieces of ostrich meat are frozen, let them thaw slowly in the package overnight in the refrigerator. Do not defrost the meat in the microwave.

Remove the thawed meat (there are three pieces of about 100 g each) from the package, dab it with absorbent napkins, season it on both sides with Worcester sauce, smoked salt and lemon pepper, then let it rest in the air. , 15 - 20 minutes.

In a non-stick pan, heat the mixture of vegetable oil and butter over medium heat.

Brown the pieces of meat in the hot fat for 1 minute on each side.

Then continue to brown the meat, turning it every minute from side to side, about 3-4 minutes (if you want it "medium rare") or 5-6 minutes (no more!) If you want it well done ( “Well done”).

Take it out on a hot plate and keep it covered until ready to serve.

Deglaze the pan in which you roasted the meat, pouring red wine into it. Bring to the boil for 2 minutes to evaporate the alcohol.

Add the currant jam, stir vigorously and simmer for about 1 minute.

Add the cream, mix, bring to a boil, season with black pepper and lemon, reduce the heat and let the sauce simmer (ie boil slowly, without boiling) for about 3-4 minutes, stirring, until it reaches the desired consistency.


With the gasket it's much simpler. Turn the semi-prepared and seasoned potatoes into a large pan, place a piece of butter on top of them and place the pan in the preheated oven at 220 ˚C.

Leave the tray in the oven for 10-15 minutes, possibly brown them at the end (2-3 minutes, no more), with the flame in the oven vault.

Serve the ostrich steak with 2-3 tablespoons of blackcurrant sauce and a garnish of spicy potatoes. Add a glass of semi-dry Pinot Noir brought to 14 - 16 ˚C.

This is what the piece of meat I wanted “medium rare” should look like in the section:

Have fun and see you healthy again!


Sweeten your day with a red and blackcurrant jam

Currant jam It doesn't seem difficult to prepare, but when you want to make a mixture of red and black currants, it's a little more work. But we offer you a recipe for currant jam not at all complicated, which does not require sophisticated ingredients and which cannot fail. You can enrich your pantry now with another delicious jam.

Put the red currants in a deep saucepan and put it on the fire. Leave them on the fire until steam begins to appear, lightly pressing the currants to release their juice. When most of the currants have been crushed and left their juice, which will happen after 4-5 minutes, remove the currants from the pan and pass them once through a mincer to crush well. Do not squeeze the juice currants at all because then they will dry quickly. It is good that the fruit is still a little moist. When you put the fruit through the mincer, choose a fine sieve because they are not large fruits.

Put the black currants in water in a saucepan and leave them on the fire until steam starts to come out and the fruits are completely melted. As with the red ones, I have to press the fruit to release the juice. When they are ready, take out the unmelted fruits and pass them through the mincer, as well as the red ones.


Combine the two pastas and add the sugar. Put it on the fire again, on high heat this time and leave it for no more than 3 minutes. After that the jam is ready to put in jars. After storing it in jars, let them cool and then keep the jars with the lid down so that no air enters. This way the jam will last longer.

Try this quick and economical recipe currant jam black and red. It takes a long time to prepare it as you see, but it will take a long time until you get tired of it. Use it with confidence in cakes, but you can also enjoy it on a simple slice of bread.

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Carrot and ginger cake with currant sauce

Try this carrot cake, because you can't miss a dessert like that. I added cocoa and ginger to the composition to complete the taste, and after I put it in the oven I quickly prepared a creamy currant sauce. After the cake cooled, I served it sliced ​​next to the sweet dip. A gift!


PANNA COTTA WITH BLACK CURRANTS SAUCE

From my point of view, panna cotta is such a fine and refined dessert that you will surely successfully surprise your loved ones when you want to spend a romantic evening together.

Today's recipe is so simple and easy that you only need 15-20 minutes to prepare it. And you only need a few products.

ingredients:

  • 350 ml. liquid cream
  • 50 ml. milk
  • 1 sachet of gelatin - 10 gr.
  • 1 tablespoon honey
  • 1 vanilla pod

  • 100 gr. black blueberry
  • 1 tablespoon sugar
  • 1 tablespoon water

The first thing I do is moisturize the gelatin for 5 minutes in 2-3 tablespoons of cold water.

I turn on the stove and heat a pot in which I put whipped cream, milk, honey, seeds and vanilla pods.

It is important not to heat them too much because the gelatin must be dissolved in a warm liquid, not hot, in which case it would not work, and our result would be a failure.

When it has reached the desired temperature, set the bowl aside, remove the vanilla pod and add gelatin, stirring for a few minutes to dissolve. I left the vanilla pod seeds in the composition because they are very fragrant and complete the taste of my dessert, but they can be strained according to everyone's preferences.

I prepare some silicone forms in which I pour the whipped cream mixture and keep them in the fridge for at least an hour to harden.

All I have to do is prepare the sauce in a small pan in which I add the currants, sugar and a tablespoon of water. I let them simmer for about 5-10 minutes until they bind a little.

Now we can fully enjoy today's dessert!


Pear salad with currant sauce

Ingredients: a casserole arugula, 50 g baby spinach, 4 pears, a tablespoon of ground walnuts, a lemon, 2 tablespoons of oil, 2 tablespoons of dried currants, 125 ml of lemon juice.

Method of preparation: Mix the lettuce leaves and mix with oil, salt, pepper. The walnuts are combined with dried thyme. Try to crush the thyme as much as possible so that the aroma comes out. Add the dried currants, oil. It mixes. Finally, cut the pears into long slices and immediately squeeze a lemon to prevent oxidation. Add over salad. Westerners prefer salads with added fruit, and pears are among their favorites. But such a salad must be a stand-alone meal. It is not combined with meat dishes, but is allowed in combination with cheeses. It goes without saying that you take in a large amount of fiber, which helps your entire digestive tract. Also, green leaves bring you really significant amounts of chlorophyll. People do not feed on this substance, but they need it as water. The explanation is simple. Chlorophyll helps in the digestive elimination mainly of the harmful metabolites resulting from the digestion of other foods. So it's an extra argument to have at least a few green leaves at every meal. A portion is considered a cup full of leaves. In particular, the metabolites resulting from the digestion of meat are helped by chlorophyll to be eliminated, so after the holidays a leaf cure, whatever it is, is more than welcome.


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