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[title] => Top 7 jela od kestena po izboru chefa Ivana Pažanina
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1. Juha od kestena
Kupiti već gotov pire od kestena, ili pola kg kestenja ispeći u ljusci, oguliti je, meki dio kuhati 45 minuta. Ocijediti vodu, i kestenje izblendati. Tako pripravljeni kesten pire podliti povrtnim temeljcem, te kuhati dok se ne sjedini. U smjesu dodati dodati vrhnje za kuhanje, još kratko zakuhati, po želji aromatizirati crnim tartufom. Dodati sol, papar, maslinovo ulje.
2. Hladna salata od avokada i kestena
Avokadu oguliti koru, iskidati ga na kockice, kestenje ispeći, očistiti, skuhati, potom narezati na kocke. Spojiti kesten s avokadom, lagano promiješati i posuti svježim kravljim sirom. Podliti dresingom od maslinovog ulja i bijelog aceta balsamica. Dodati sol, papar i uz to poslužiti flambirane kozice.
3. Rižot od kestena
Pripremiti pire od kestena, gljive oprati, izrezati na komadiće, izdinstati na malo kapule i maslinovog ulja, dodati bijelo vino, kuhati dok alkohol ne ispari. Dodati i povrtni temeljac. Skuhati rižu, a kada bude gotova sjediniti je s gljivama i pireom od kestena, te dodati malo masla i parmezana.
4. Pačja prsa s pire kestenom
Pripremiti kesten pire, dodati mu malo naribane korice gorke naranče i malo vrhnja za kuhanje. Promiješati. Pačja prsa peći na tihoj vatri u poklopljenoj tavi desetak minuta, od toga prvih sedam do osam na strani s kožom. Potom prsa okrenuti na drugu stranu, popeći, ali da ostanu malo živa. Pačja prsa poslužiti na pireu od kestena.
5. Kesten pire s kuhanom kruškom
Kruški oguliti koru, staviti je u posudu za kuhanje, te joj dodati crno vino, cimet i šećer. Kada omekša, za nekih 15 do 20 minuta, izvaditi je, a tekućinu u kojoj se kuhala sačuvati. Kada se ohladi krušku isjeći na komadiće. Pripremiti pire od kestena na već klasičan način, pomiješati ga s vrhnjem za šlag, i šećerom, promiješati.
Komadiće kruške povezati s kestenom, lagano promiješati, te žlicom sipati u martini čašu ili posudicu za sladoled. Na tavi karamelizirati bajame, posuti njima kremu, te na kraju po svemu tome prosuti nekoliko kapi tekućine u kojoj se kuhala kruška.
6. Štrudel od kestena
Peći i skuhati kesten, isjeći ga na manje komade, u tavi ga posuti šećerom, kratko karamelizirati, dok se šećer ne otopi. Dvije jabuke izgratati, dinstati na drugoj tavi dok ne ispari voda. Povezati jabuku i kesten, dodati korice limuna, vanilin šećer, promiješati, paziti da smjesa ima pomalo grubu teksturu. Ohladiti je.
Razvaljati lisnato tijesto na pola centimetra debljine, premazati rubove žumanjkom, u sredinu staviti nadjev, zarolati. Namazati pleh, staviti štrudel, probockati ga viljuškom, premazati žumanjcem. Peći na 175 stupnjeva deset do 15 minuta. Prije posluživanja posuti smeđim šećerom.
7. Jednostavna krema od kesten pirea
Kesten pire povezati sa slatkim vrhnjem, umiješati vanilin šećer i šećera po želji. Izmiješati u multipraktiku, te smjesom napuniti čašu širokog oboda do polovine. Dodati žlicu tučenog vrhnja i na vrh posuti komadiće čokolade s većim postotkom kakaa.
tanja Šimundić Bendić, foto: shutterstock
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1. Juha od kestena
Kupiti već gotov pire od kestena, ili pola kg kestenja ispeći u ljusci, oguliti je, meki dio kuhati 45 minuta. Ocijediti vodu, i kestenje izblendati. Tako pripravljeni kesten pire podliti povrtnim temeljcem, te kuhati dok se ne sjedini. U smjesu dodati dodati vrhnje za kuhanje, još kratko zakuhati, po želji aromatizirati crnim tartufom. Dodati sol, papar, maslinovo ulje.
2. Hladna salata od avokada i kestena
Avokadu oguliti koru, iskidati ga na kockice, kestenje ispeći, očistiti, skuhati, potom narezati na kocke. Spojiti kesten s avokadom, lagano promiješati i posuti svježim kravljim sirom. Podliti dresingom od maslinovog ulja i bijelog aceta balsamica. Dodati sol, papar i uz to poslužiti flambirane kozice.
3. Rižot od kestena
Pripremiti pire od kestena, gljive oprati, izrezati na komadiće, izdinstati na malo kapule i maslinovog ulja, dodati bijelo vino, kuhati dok alkohol ne ispari. Dodati i povrtni temeljac. Skuhati rižu, a kada bude gotova sjediniti je s gljivama i pireom od kestena, te dodati malo masla i parmezana.
4. Pačja prsa s pire kestenom
Pripremiti kesten pire, dodati mu malo naribane korice gorke naranče i malo vrhnja za kuhanje. Promiješati. Pačja prsa peći na tihoj vatri u poklopljenoj tavi desetak minuta, od toga prvih sedam do osam na strani s kožom. Potom prsa okrenuti na drugu stranu, popeći, ali da ostanu malo živa. Pačja prsa poslužiti na pireu od kestena.
5. Kesten pire s kuhanom kruškom
Kruški oguliti koru, staviti je u posudu za kuhanje, te joj dodati crno vino, cimet i šećer. Kada omekša, za nekih 15 do 20 minuta, izvaditi je, a tekućinu u kojoj se kuhala sačuvati. Kada se ohladi krušku isjeći na komadiće. Pripremiti pire od kestena na već klasičan način, pomiješati ga s vrhnjem za šlag, i šećerom, promiješati.
Komadiće kruške povezati s kestenom, lagano promiješati, te žlicom sipati u martini čašu ili posudicu za sladoled. Na tavi karamelizirati bajame, posuti njima kremu, te na kraju po svemu tome prosuti nekoliko kapi tekućine u kojoj se kuhala kruška.
6. Štrudel od kestena
Peći i skuhati kesten, isjeći ga na manje komade, u tavi ga posuti šećerom, kratko karamelizirati, dok se šećer ne otopi. Dvije jabuke izgratati, dinstati na drugoj tavi dok ne ispari voda. Povezati jabuku i kesten, dodati korice limuna, vanilin šećer, promiješati, paziti da smjesa ima pomalo grubu teksturu. Ohladiti je.
Razvaljati lisnato tijesto na pola centimetra debljine, premazati rubove žumanjkom, u sredinu staviti nadjev, zarolati. Namazati pleh, staviti štrudel, probockati ga viljuškom, premazati žumanjcem. Peći na 175 stupnjeva deset do 15 minuta. Prije posluživanja posuti smeđim šećerom.
7. Jednostavna krema od kesten pirea
Kesten pire povezati sa slatkim vrhnjem, umiješati vanilin šećer i šećera po želji. Izmiješati u multipraktiku, te smjesom napuniti čašu širokog oboda do polovine. Dodati žlicu tučenog vrhnja i na vrh posuti komadiće čokolade s većim postotkom kakaa.
tanja Šimundić Bendić, foto: shutterstock
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16. svibanj 2024 03:25
