Once at the beginning of my English life, I met a couple of tourists. Recognizing in me a compatriot, they rushed to the questions "Where to Eat" and "Where to run." Leitmotif of the conversation was "The Spaniards did not understand, do they eat nevohmozhno human shish kebab, wherever you go - barbecue pork everywhere! - if you copy the Russian the kitchen, though it was necessary to understand that human shish kebab made from lamb! "Prove it then, that skewers of pork has a right to exist and to Russian dish he has nothing to do - I did not succeed. Do not believe me.
in my journal almost no recipes for meat. Therefore, I have many, even suspected of vegetarianism, although it is very far from reality. Just ... meat in our house preparing a husband. And in these moments I try not to go to the kitchen
This time I managed to win a place in the kitchen and cook Sunday dinner.
These kebabs sure to meet you in English tapas bars. Make them, usually pork, at least - from the chicken. Why, then, Mauritanian, if pork? It's very simple - the matter notes of the marinade. Naturally, variations of this marinade is also great variety, but make sure the ingredients are paprika (sweet, spicy or a mixture thereof), ground cumin and coriander.
Обычно такие шашлычки в барах встречаются двух видов - обычные и острые. Поэтому в некоторых областях Испании официанты могут спросить: "¿Con o sin?" (" С или без?" - have in mind the hot pepper ), in that customers usually respond: "Dos - con y tres - sin" ("Two - to three - no).
small skewers, 3-4 small (2x2) piece of meat on a wooden stick. A perfect snack with beer or wine.
Pinchos morunos / Moorish kebabs.
I apologize for the photo ...
I usually cook these kebabs of pork Tenderloin (solomillo de cerdo). Do not divide them into highly-mild and severe, making them all slightly spicy.
At 3-4 servings:
600 g pork tenderloin
50 ml olive oil 2 tsp
sweet
0,5 tsp paprika
searing paprika 1 tsp ground cumin 1 teaspoon
ground coriander 1 tsp
salt
meat cut into small pieces (2x2 cm). All the ingredients for the marinade Mix in deep bowl, put the meat, all thoroughly mixed, close cling film and refrigerate for 12-24 hours.
Remove from the refrigerator 1-2 hours before cooking meat to warmed to room temperature. If a wooden shish kebab sticks - soaked in water, so they did not burn during frying.
strung meat on sticks (3-4 pieces).
fry on the grill (I roast on a conventional ribbed grill pan, brushing it with oil with a brush) until cooked meat from time to time turning, so as not to overheat.
filed at this time here with such roasted peppers.
way, do you remember that we have with Julia is Catalog tapas ?
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