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[title] => Top 7 jela od grožđa po izboru chefa Roberta Predraga Žmire
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1. Kolač od maslinovog ulja i grožđa
Pećnicu zagrijati na 180 stupnjeva. U zdjeli pomiješati 150 gr brašna,
50gr fine palente, 50gr mljevenih bajama, prašak za pecivo i prstohvat
soli. U drugoj zdjeli mikserom izraditi dva jaja, 125gr šećera i koricu
jednog limuna. Kad masa postane glatka smanjiti brzinu na mikseru, i
lagano dodavati decilitar maslinova ulja.
Lagano mijesiti smjesu od brašna i jaja uz dodavanje 80 ml mlijeka,
uliti u formu prethodno namazanu uljem i posutu brašnom. Posuti s 200 gr
grožđa i peći u pećnici 15-tak minuta, izvaditi, dodati još 200 gr
grožđa rezanog na pola i peći 25 minuta dok ne kolač ne pozlati.
Izvaditi iz pećnice, deset minuta ga pustiti da se ohladi i toplog
servirati!
2. Varenik
Varenik, tradicionalna prirodna likarija koja se djeci zimi davala na kućarin je mladi neprovreli mošt. Mošt se na laganoj vatri na temperaturi do maksimalno 60 stupnjeva, satima reducira do sirupaste gustoće, do 1/3 početne tekućine, a dodaje se varivima, šalši ili kolačima.
3. Smrznuto grožđe
Zrele i sočne bobice odvojiti od grozda i staviti u zamrzivač na tri do četiri sata. Poslužuju se uz gutljaj domaće rakije ili kao dodatak u sladoledu od vanilije.
4. Pileći zabatak s grožđem i porilukom
U lonac srednje dubine na maslinovom ulju popržiti pileći zabatak bez
kožice, dodati češnjak, timijan, malo ružmarina, te prepolovljene bobe
bijelog i crnog grožđa, u istom omjeru kao i piletina. Pržiti 15-tak
minuta, dodati cijeli poriluk pazeći da ne zagori, podliti s malo
prošeka i bijelog vina. Kuhati dok piletina ne omekša i slador grožđa ne
sjedini umak. Poslužiti na palenti.
5. Crostini sa skutom i grožđem
Tostirani kruh nakapati maslinovim uljem, dodati žlicu kozje skute parfimiranu timijanom, te prethodno oprane i raspolovljene bobice grožđa, naglo tostirane na malo maslinovog ulja.
6. Salata od piletine s cous cousom, stabljikom selena i tostirano grožđe
Pileći file ispeći, izrezati na rezance i pustiti da se ohladi. Cous-cous u omjeru 1:1 staviti u kipuću posoljenu vodu, pustiti da je posve upije i ohladiti. Narezati stabljiku selena, prepoloviti bobe crnog i bijelog grožđa, prethodno ih tostirati na maslinovom ulju. Sve skupa začiniti solju i paprom, maslinovim uljem, dodati nekoliko kapi vinske kvasine. Izmiješati i poslužiti.
7. Svinjski file s pastrnjakom i grožđem
File narezati na ploške debljine 1cm, začiniti i na maslacu naglo ispeći. Meso izvaditi, a u istu masnoću dodati nekoliko listića ružmarina i kadulje, malo češnjaka, na prutiće rezani pastrnjak, prethodno kuhan 15-tak minuta i grožđe. Podliti s malo bijelog vina, malo prošeka i pustiti da se ukuha. Pred kraj vratiti meso u umak na nekoliko minuta.
Tanja Šimundić Bendić, foto: shutterstock
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1. Kolač od maslinovog ulja i grožđa
Pećnicu zagrijati na 180 stupnjeva. U zdjeli pomiješati 150 gr brašna,
50gr fine palente, 50gr mljevenih bajama, prašak za pecivo i prstohvat
soli. U drugoj zdjeli mikserom izraditi dva jaja, 125gr šećera i koricu
jednog limuna. Kad masa postane glatka smanjiti brzinu na mikseru, i
lagano dodavati decilitar maslinova ulja.
Lagano mijesiti smjesu od brašna i jaja uz dodavanje 80 ml mlijeka,
uliti u formu prethodno namazanu uljem i posutu brašnom. Posuti s 200 gr
grožđa i peći u pećnici 15-tak minuta, izvaditi, dodati još 200 gr
grožđa rezanog na pola i peći 25 minuta dok ne kolač ne pozlati.
Izvaditi iz pećnice, deset minuta ga pustiti da se ohladi i toplog
servirati!
2. Varenik
Varenik, tradicionalna prirodna likarija koja se djeci zimi davala na kućarin je mladi neprovreli mošt. Mošt se na laganoj vatri na temperaturi do maksimalno 60 stupnjeva, satima reducira do sirupaste gustoće, do 1/3 početne tekućine, a dodaje se varivima, šalši ili kolačima.
3. Smrznuto grožđe
Zrele i sočne bobice odvojiti od grozda i staviti u zamrzivač na tri do četiri sata. Poslužuju se uz gutljaj domaće rakije ili kao dodatak u sladoledu od vanilije.
4. Pileći zabatak s grožđem i porilukom
U lonac srednje dubine na maslinovom ulju popržiti pileći zabatak bez
kožice, dodati češnjak, timijan, malo ružmarina, te prepolovljene bobe
bijelog i crnog grožđa, u istom omjeru kao i piletina. Pržiti 15-tak
minuta, dodati cijeli poriluk pazeći da ne zagori, podliti s malo
prošeka i bijelog vina. Kuhati dok piletina ne omekša i slador grožđa ne
sjedini umak. Poslužiti na palenti.
5. Crostini sa skutom i grožđem
Tostirani kruh nakapati maslinovim uljem, dodati žlicu kozje skute parfimiranu timijanom, te prethodno oprane i raspolovljene bobice grožđa, naglo tostirane na malo maslinovog ulja.
6. Salata od piletine s cous cousom, stabljikom selena i tostirano grožđe
Pileći file ispeći, izrezati na rezance i pustiti da se ohladi. Cous-cous u omjeru 1:1 staviti u kipuću posoljenu vodu, pustiti da je posve upije i ohladiti. Narezati stabljiku selena, prepoloviti bobe crnog i bijelog grožđa, prethodno ih tostirati na maslinovom ulju. Sve skupa začiniti solju i paprom, maslinovim uljem, dodati nekoliko kapi vinske kvasine. Izmiješati i poslužiti.
7. Svinjski file s pastrnjakom i grožđem
File narezati na ploške debljine 1cm, začiniti i na maslacu naglo ispeći. Meso izvaditi, a u istu masnoću dodati nekoliko listića ružmarina i kadulje, malo češnjaka, na prutiće rezani pastrnjak, prethodno kuhan 15-tak minuta i grožđe. Podliti s malo bijelog vina, malo prošeka i pustiti da se ukuha. Pred kraj vratiti meso u umak na nekoliko minuta.
Tanja Šimundić Bendić, foto: shutterstock
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15. svibanj 2024 00:24
