stdClass Object ( [id] => 1376757 [title] => Dosta vam je istih jela na blagdanskom jelovniku? Imamo top recepte chefa restorana kultnog splitskog hotela, guštat ćete [alias] => dosta-vam-je-istih-jela-na-blagdanskom-jelovniku-imamo-top-recepte-chefa-restorana-kultnog-splitskog-hotela-gustat-cete [catid] => 484 [published] => 1 [introtext] => [fulltext] =>

Želite li ovog Uskrsa počastiti svoje najmilije zaista posebnim jelima kakva još nisu kušali, nudimo vam dva jako dobra recepta koja smo dobili od chefa Mira Marića, glavnog kuhara splitskog hotela Ambasador.

Chef Miro ih je osmislio za posebni Uskrsni jelovnik u restoranu Méditerranée u sklopu tog kultnog hotela, a kako je riječ o vrsnom chefu koji je zanat pekao u inozemstvu, dok je u Hrvatskoj imao zapažen staž u restoranu Alfred Keller u lošinjskom boutique hotelu Alhambra, kojem je sa svojim prijateljem Michaelom Gollenzom zaslužio Michelinovu zvjezdicu, vjerujemo da vas njegovi recepti za blagdanske delicije neće razočarati.

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image
Ante Čizmić/Cropix
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Uskrsna šunka u kruhu

Sastojci:

1200 g  šunke u komadu
650g brašna
240 g mlijeka
60 ml vode
10 g suhog kvasca
1 jaje
1 žumanjak
50 g otopljenog maslaca
20 g šećera
10 g soli

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image
Ante Čizmić/Cropix
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Priprema:

Pomiješajte brašno, mlijeko, vodu, kvasac, jaje, žumanjke, otopljeni maslac, šećer i sol pa ih miksajte dok ne dobijete elastično i glatko tijesto, oko 8-10 min. Pokrijte tijesto kuhinjskom krpom pa ga ostavite oko sat vremena da se udvostruči. Prebacite ga na pobrašnjenu radnu površinu, podijelite na dva velika dijela i jedan manji dio.

Razvaljajte veće komade u pravokutnik otprilike 3 cm veće od šunke. Stavite šunku na sredinu jednog komada tijesta pa ga prekrijte  drugim pravokutnikom. Odrežite rubove, ostavljajući rub od jednog centimetra pa rubove pritisnite zajedno kako biste zatvorili šunku. Ostatak tijesta iskoristite za dekoraciju.

Prekrijte šunku kuhinjskom krpom i ostavite da se diže na sobnoj temperaturi sat vremena dok se ne udvostruči.

Zagrijte pećnicu na 170 stupnjeva. Napravite premaz od jaja i vrhnja pa premažite tijesto. Pecite šunku 50-60 minuta.

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image
Ante Čizmić/Cropix
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Janjetina s blitvom i kremom od celera

Sastojci:

2 janjeća buta s kostima (po 600 g)
180 g ljutike s korom
100 g mrkve
100 g celera
80 g celera
100 g poriluka
50 g češnjaka
15 g jamajčanskog papra
15 g zrna crnog papra
15 g bobica kleke
10 g sjemena gorušice
 3 g lovorovog lista
 20 g limunskog timijana
10 g ružmarina
 10 g kadulje
200 g bijelog vina
50 g pernoda
100 g bijelog porta 
300 g pilećeg temeljca
120 g maslaca

Krema od celera i vanilije:

700 g korijena celera
100 g maslaca
20 g jezgre vanilije
75 g bijelog vina
120 g pilećeg temeljca
50 g vrhnja
15 g soli

Blitva:

400 g blitve
25 g maslaca
20 g maslinovog ulja
10 g češnjaka
10 g soka od limuna
5 g limunove korice
15 g soli
 0,5 g muškatnog oraščića

Priprema:

Meso dobro zapecite u jako zagrijanoj tavi na maslinovom ulju. Kad porumeni izvadite ga, a u tavu dodajte nasjeckano povrće i pirjajte ga dok ne dobije lijepu boju. Dodajte 50 g maslaca i začine, vratite janjetinu u tavu, dodajte pernod i porto te pileći temeljac.

Pokrijte i ostavite da se peče 2-3 sata u pećnici na 180 stupnjeva dok meso ne omekša. 

Umak procijedite kroz muslinsku krpu i reducirajte ga dok ne postane pa mu dodajte 70 g maslaca u umak.

Meso vratite u umak i zapecite pod rešetkom pećnice.

Korijen celera ogulite i narežite na komade od 5 cm, zagrijte na maslacu dok ne porumeni i dodajte vaniliju. Dodajte bijelo vino i pustiti da se reducira, zatim dolijte pileći temeljac i vrhnjem i pustite da se reducira.  Stavite smjesu u blender i glatko izmiksajte u fini pire.

Odrežite stabljike blitve, pa odvojeno blanširajte stabljike i listove. Otopite maslac i ulje na srednje jakoj vatri.  Dodajte češnjak i pirjajte dok ne zamiriše oko 1 minutu.  Dodajte blitvu i promiješajte, iscijedite sok od limuna, začinite ga solju i koricom limuna.

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Imamo top recepte chefa restorana kultnog splitskog hotela, guštat ćete [num_of_authors] => 0 [author] => Joomla\CMS\User\User Object ( [isRoot:protected] => [id] => 3242 [name] => Tea Sumić Miletić [username] => tea.sumic [email] => tea.sumic@slobodnadalmacija.hr [password] => $2y$10$KFHqP694ipYnFwy9WRCFzuHPf2MJ51KZAfr7Pd0b2WbTCCs5s1Om. [password_clear] => [block] => 0 [sendEmail] => 0 [registerDate] => 0000-00-00 00:00:00 [lastvisitDate] => 0000-00-00 00:00:00 [activation] => [params] => {"admin_style":"","admin_language":"","language":"","editor":"","timezone":""} [groups] => Array ( [3] => 3 ) [guest] => 0 [lastResetTime] => 0000-00-00 00:00:00 [resetCount] => 0 [requireReset] => 0 [_params:protected] => Joomla\Registry\Registry Object ( [data:protected] => stdClass Object ( [admin_style] => [admin_language] => [language] => [editor] => [timezone] => ) [initialized:protected] => 1 [separator] => . ) [_authGroups:protected] => [_authLevels:protected] => [_authActions:protected] => [_errorMsg:protected] => [userHelper:protected] => Joomla\CMS\User\UserWrapper Object ( ) [_errors:protected] => Array ( ) [otpKey] => [otep] => [link] => /autor/tea-sumic-miletic-3242 [profile] => stdClass Object ( [id] => 1757 [gender] => m [description] => [image] => [url] => [group] => 0 [plugins] => {"customparams_author_school":"","customparams_author_title":"","customparams_author_title_categoryid":"28","customparams_fb_link":"","customparams_tw_link":""} ) [avatar] => https://secure.gravatar.com/avatar/a8969c4b53c0b1333ee04669632693e6?s=100&default=https%3A%2F%2Fslobodnadalmacija.hr%2Fcomponents%2Fcom_ocm%2Fimages%2Fplaceholder%2Fuser.png ) [numOfComments] => 0 [mainImage] => https://static.slobodnadalmacija.hr/images/slike/2024/03/30/26882766.jpg [galleryCount] => 4 [hasImage] => 1 [mainImageAuthor] => Ante Čizmić/Cropix [mainImageDesc] => [popup_gallery] => Array ( [0] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/03/30/26882766.jpg [title] => Ante Čizmić/Cropix ) [1] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/03/30/26772695.jpg [title] => Ante Čizmić/Cropix ) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/03/30/26772694.jpg [title] => Ante Čizmić/Cropix ) [3] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/03/30/26772688.jpg [title] => Ante Čizmić/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

Želite li ovog Uskrsa počastiti svoje najmilije zaista posebnim jelima kakva još nisu kušali, nudimo vam dva jako dobra recepta koja smo dobili od chefa Mira Marića, glavnog kuhara splitskog hotela Ambasador.

Chef Miro ih je osmislio za posebni Uskrsni jelovnik u restoranu Méditerranée u sklopu tog kultnog hotela, a kako je riječ o vrsnom chefu koji je zanat pekao u inozemstvu, dok je u Hrvatskoj imao zapažen staž u restoranu Alfred Keller u lošinjskom boutique hotelu Alhambra, kojem je sa svojim prijateljem Michaelom Gollenzom zaslužio Michelinovu zvjezdicu, vjerujemo da vas njegovi recepti za blagdanske delicije neće razočarati.

---

image
Ante Čizmić/Cropix
---

Uskrsna šunka u kruhu

Sastojci:

1200 g  šunke u komadu
650g brašna
240 g mlijeka
60 ml vode
10 g suhog kvasca
1 jaje
1 žumanjak
50 g otopljenog maslaca
20 g šećera
10 g soli

---

image
Ante Čizmić/Cropix
---

Priprema:

Pomiješajte brašno, mlijeko, vodu, kvasac, jaje, žumanjke, otopljeni maslac, šećer i sol pa ih miksajte dok ne dobijete elastično i glatko tijesto, oko 8-10 min. Pokrijte tijesto kuhinjskom krpom pa ga ostavite oko sat vremena da se udvostruči. Prebacite ga na pobrašnjenu radnu površinu, podijelite na dva velika dijela i jedan manji dio.

Razvaljajte veće komade u pravokutnik otprilike 3 cm veće od šunke. Stavite šunku na sredinu jednog komada tijesta pa ga prekrijte  drugim pravokutnikom. Odrežite rubove, ostavljajući rub od jednog centimetra pa rubove pritisnite zajedno kako biste zatvorili šunku. Ostatak tijesta iskoristite za dekoraciju.

Prekrijte šunku kuhinjskom krpom i ostavite da se diže na sobnoj temperaturi sat vremena dok se ne udvostruči.

Zagrijte pećnicu na 170 stupnjeva. Napravite premaz od jaja i vrhnja pa premažite tijesto. Pecite šunku 50-60 minuta.

---

image
Ante Čizmić/Cropix
---

Janjetina s blitvom i kremom od celera

Sastojci:

2 janjeća buta s kostima (po 600 g)
180 g ljutike s korom
100 g mrkve
100 g celera
80 g celera
100 g poriluka
50 g češnjaka
15 g jamajčanskog papra
15 g zrna crnog papra
15 g bobica kleke
10 g sjemena gorušice
 3 g lovorovog lista
 20 g limunskog timijana
10 g ružmarina
 10 g kadulje
200 g bijelog vina
50 g pernoda
100 g bijelog porta 
300 g pilećeg temeljca
120 g maslaca

Krema od celera i vanilije:

700 g korijena celera
100 g maslaca
20 g jezgre vanilije
75 g bijelog vina
120 g pilećeg temeljca
50 g vrhnja
15 g soli

Blitva:

400 g blitve
25 g maslaca
20 g maslinovog ulja
10 g češnjaka
10 g soka od limuna
5 g limunove korice
15 g soli
 0,5 g muškatnog oraščića

Priprema:

Meso dobro zapecite u jako zagrijanoj tavi na maslinovom ulju. Kad porumeni izvadite ga, a u tavu dodajte nasjeckano povrće i pirjajte ga dok ne dobije lijepu boju. Dodajte 50 g maslaca i začine, vratite janjetinu u tavu, dodajte pernod i porto te pileći temeljac.

Pokrijte i ostavite da se peče 2-3 sata u pećnici na 180 stupnjeva dok meso ne omekša. 

Umak procijedite kroz muslinsku krpu i reducirajte ga dok ne postane pa mu dodajte 70 g maslaca u umak.

Meso vratite u umak i zapecite pod rešetkom pećnice.

Korijen celera ogulite i narežite na komade od 5 cm, zagrijte na maslacu dok ne porumeni i dodajte vaniliju. Dodajte bijelo vino i pustiti da se reducira, zatim dolijte pileći temeljac i vrhnjem i pustite da se reducira.  Stavite smjesu u blender i glatko izmiksajte u fini pire.

Odrežite stabljike blitve, pa odvojeno blanširajte stabljike i listove. Otopite maslac i ulje na srednje jakoj vatri.  Dodajte češnjak i pirjajte dok ne zamiriše oko 1 minutu.  Dodajte blitvu i promiješajte, iscijedite sok od limuna, začinite ga solju i koricom limuna.

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Ante Čizmić/Cropix Ante Čizmić/Cropix Ante Čizmić/Cropix Ante Čizmić/Cropix
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StoryEditorOCM
Slanonešto neviđeno!

Dosta vam je istih jela na blagdanskom jelovniku? Imamo top recepte chefa restorana kultnog splitskog hotela, guštat ćete

Piše T. S. M.
30. ožujka 2024. - 19:16

Želite li ovog Uskrsa počastiti svoje najmilije zaista posebnim jelima kakva još nisu kušali, nudimo vam dva jako dobra recepta koja smo dobili od chefa Mira Marića, glavnog kuhara splitskog hotela Ambasador.

Chef Miro ih je osmislio za posebni Uskrsni jelovnik u restoranu Méditerranée u sklopu tog kultnog hotela, a kako je riječ o vrsnom chefu koji je zanat pekao u inozemstvu, dok je u Hrvatskoj imao zapažen staž u restoranu Alfred Keller u lošinjskom boutique hotelu Alhambra, kojem je sa svojim prijateljem Michaelom Gollenzom zaslužio Michelinovu zvjezdicu, vjerujemo da vas njegovi recepti za blagdanske delicije neće razočarati.

image
Ante Čizmić/Cropix

Uskrsna šunka u kruhu

Sastojci:

1200 g  šunke u komadu
650g brašna
240 g mlijeka
60 ml vode
10 g suhog kvasca
1 jaje
1 žumanjak
50 g otopljenog maslaca
20 g šećera
10 g soli

image
Ante Čizmić/Cropix

Priprema:

Pomiješajte brašno, mlijeko, vodu, kvasac, jaje, žumanjke, otopljeni maslac, šećer i sol pa ih miksajte dok ne dobijete elastično i glatko tijesto, oko 8-10 min. Pokrijte tijesto kuhinjskom krpom pa ga ostavite oko sat vremena da se udvostruči. Prebacite ga na pobrašnjenu radnu površinu, podijelite na dva velika dijela i jedan manji dio.

Razvaljajte veće komade u pravokutnik otprilike 3 cm veće od šunke. Stavite šunku na sredinu jednog komada tijesta pa ga prekrijte  drugim pravokutnikom. Odrežite rubove, ostavljajući rub od jednog centimetra pa rubove pritisnite zajedno kako biste zatvorili šunku. Ostatak tijesta iskoristite za dekoraciju.

Prekrijte šunku kuhinjskom krpom i ostavite da se diže na sobnoj temperaturi sat vremena dok se ne udvostruči.

Zagrijte pećnicu na 170 stupnjeva. Napravite premaz od jaja i vrhnja pa premažite tijesto. Pecite šunku 50-60 minuta.

image
Ante Čizmić/Cropix

Janjetina s blitvom i kremom od celera

Sastojci:

2 janjeća buta s kostima (po 600 g)
180 g ljutike s korom
100 g mrkve
100 g celera
80 g celera
100 g poriluka
50 g češnjaka
15 g jamajčanskog papra
15 g zrna crnog papra
15 g bobica kleke
10 g sjemena gorušice
 3 g lovorovog lista
 20 g limunskog timijana
10 g ružmarina
 10 g kadulje
200 g bijelog vina
50 g pernoda
100 g bijelog porta 
300 g pilećeg temeljca
120 g maslaca

Krema od celera i vanilije:

700 g korijena celera
100 g maslaca
20 g jezgre vanilije
75 g bijelog vina
120 g pilećeg temeljca
50 g vrhnja
15 g soli

Blitva:

400 g blitve
25 g maslaca
20 g maslinovog ulja
10 g češnjaka
10 g soka od limuna
5 g limunove korice
15 g soli
 0,5 g muškatnog oraščića

Priprema:

Meso dobro zapecite u jako zagrijanoj tavi na maslinovom ulju. Kad porumeni izvadite ga, a u tavu dodajte nasjeckano povrće i pirjajte ga dok ne dobije lijepu boju. Dodajte 50 g maslaca i začine, vratite janjetinu u tavu, dodajte pernod i porto te pileći temeljac.

Pokrijte i ostavite da se peče 2-3 sata u pećnici na 180 stupnjeva dok meso ne omekša. 

Umak procijedite kroz muslinsku krpu i reducirajte ga dok ne postane pa mu dodajte 70 g maslaca u umak.

Meso vratite u umak i zapecite pod rešetkom pećnice.

Korijen celera ogulite i narežite na komade od 5 cm, zagrijte na maslacu dok ne porumeni i dodajte vaniliju. Dodajte bijelo vino i pustiti da se reducira, zatim dolijte pileći temeljac i vrhnjem i pustite da se reducira.  Stavite smjesu u blender i glatko izmiksajte u fini pire.

Odrežite stabljike blitve, pa odvojeno blanširajte stabljike i listove. Otopite maslac i ulje na srednje jakoj vatri.  Dodajte češnjak i pirjajte dok ne zamiriše oko 1 minutu.  Dodajte blitvu i promiješajte, iscijedite sok od limuna, začinite ga solju i koricom limuna.

Želite li dopuniti temu ili prijaviti pogrešku u tekstu?
16. svibanj 2024 04:48