John Myers
Jagnječje rulade, pikantni kritharaki, fižolova solata in feta krema
Popolne jagnječje rulade, pikantni kritharaki, fižolova solata in feta recept s sliko in preprostimi navodili po korakih.
Rulade:
- 175 g Jagnjetina losos 2 kos. vsak cca
- 35 g zelenega pesta (tukaj iz divjega česna)
- 35 g feta smetane (glej spodaj)
- poper sol
Fetakreme:
- 100 g fete
- 100 g rikote
- 100 g grškega jogurta 10% maščobe
- Poper, sol, ščepec sladkorja
Kritharaki:
- 175 g Kritharaki (majhni riževi rezanci)
- 1,5 žlic olivnega olja
- 1 velikost rdeče paprike
- 100 g paprike (ajvar)
- 3 žlici kečapa
- Sol
- 0,5 žlici sladkorja
- 10 kosov Črne olive
Fižolova solata:
- 250 g stročjega fižola (sesekljan) TK
- 1 majhna rdeča čebula
- 65 g kock slanine
- 3,5 žlice sončničnega olja
- 2,5 žlice balzamičnega crema bianco
- 0,5 tsp Savory
- poper sol
Fetakreme:
- Vse sestavine pretlačite s paličnim mešalnikom do kremastega pireja in začinite s poprom, soljo in sladkorjem. Ohladite, dokler ni pripravljen za uporabo.
Rulade:
- Jagnječji losos po dolžini prerežemo globoko na sredini, vendar ne do konca, odpremo, pokrijemo s prozorno folijo in še malo obložimo. Zmešajte 35 g pesta in 35 g feta smetane, s čopičem premažite vsak mesni krožnik, nato z ene ozke strani zvijte in na koncu pritrdite z iglo za rulado ali zobotrebcem. Do uporabe hranite v hladilniku.
Priprava fižolove solate:
- Bring well-salted water to a boil in a saucepan. Add the frozen beans, bring to the boil again and then simmer for only 1 minute. Try a bean, it should be with a slight bite. Then drain immediately, briefly pour in a little ice water, drain again after approx. 3 minutes, drain and pour into a bowl. Peel the onion and dice it. Also dice the bacon – if it is still too coarse. Have everything ready.
Kritharaki:
- Halve the peppers lengthways, remove the core and cut the halves crosswise into thin strips. Slice olives. Bring plenty of well-salted water to the boil in a larger saucepan, sprinkle in the pasta and cook until bubbling for 5 – 8 minutes. Test once after 5 minutes. When they are done, but – like the beans – still have a light bite, drain, return to the saucepan and mix immediately with the oil and pepper strips. Then let it rest next to the stove until it is finished.
Zaključek:
- V ponvi segrejte 4 žlice sončničnega olja in eno žlico masla. Ruladice naokrog popopramo in posolimo ter vse skupaj popečemo. Nato ogenj zmanjšamo do polovice, termometer za meso zabodemo čisto v sredino rulade in jih počasi cvremo, dokler ne dosežejo sredične temperature 60 in največ 62 °C. Na njegovo površino vedno nanesite nekaj maščobe za cvrtje. Po potrebi na kratko izvlečemo termometer, ruladice obrnemo in ponovno prebodemo.
- Meanwhile, heat the sunflower oil in a separate pan for the bean salad. First fry the bacon in it and then add the onions and sweat them until translucent. Immediately add everything – including the frying fat – to the beans while still hot, fold in the balsamic cream and savory and finally season with salt and pepper.
- Hkrati v ponvi med mešanjem segrejemo kritharaki, dodamo ajvar, kečap in olive ter začinimo s soljo in sladkorjem.
- When the roulades have reached their core temperature, they can be served immediately. Good Appetite…………;-)
