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[title] => Ostale su vam dvije porcije lešog mesa ili pečene piletine i ne znate što bi s tim? S ovim receptom za karipski specijalitet dobit ćete ručak za četvero za polizat prste
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Svi dobro poznajemo situaciju kad bi rado, od ostataka današnjeg ručka, složili nekakvu zanimljivu večericu ili sutrašnji objed, ali nemamo novih ideja kako.
Sve smo opcije više puta ispucali i sve su već pomalo dosadne.
Za dane poput takvih, kad u frižider spremate ostatke kuhanog mesa dostatne za dvije osobe (a doma vas je četvero) ili tri-četiri komada pečene piletine, recept za jedan od najomiljenijih karipskih jela dolazi kao naručen.
Riječ je o jelu naziva Keshi yena, što u prijevodu znači punjeni sir. Riječ je, naime, o kombinaciji pečenog sira poput edamera ili gaude, punjenog mješavinom mesa, povrća, suhog voća i začina.
Lokalno stanovništvo ovo jelo često naziva dushi, što znači ukusno.
Radi se tako da se preprže mali komadići mesa, piletine ili teletine, s crvenim lukom i češnjakom, doda se čili (dozirate po guštu), te narezana paprika, mrkva, poriluk ili drugo povrće i začini po želji. Može se koristiti i kuhano meso.
U punjenje se, po guštu, dodaje i suho voće poput sušenih marelica, papaje, brusnice.
Malene zdjele za pečenje oblože se listovima sira i u to se stavlja pripremljena smjesa. Potom se preklopi opet listovima sira i zapeče 15-ak minuta u pšećnici.
Uz Keshi yenu je najbolje poslužiti kao prilog rižu.
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Svi dobro poznajemo situaciju kad bi rado, od ostataka današnjeg ručka, složili nekakvu zanimljivu večericu ili sutrašnji objed, ali nemamo novih ideja kako.
Sve smo opcije više puta ispucali i sve su već pomalo dosadne.
Za dane poput takvih, kad u frižider spremate ostatke kuhanog mesa dostatne za dvije osobe (a doma vas je četvero) ili tri-četiri komada pečene piletine, recept za jedan od najomiljenijih karipskih jela dolazi kao naručen.
Riječ je o jelu naziva Keshi yena, što u prijevodu znači punjeni sir. Riječ je, naime, o kombinaciji pečenog sira poput edamera ili gaude, punjenog mješavinom mesa, povrća, suhog voća i začina.
Lokalno stanovništvo ovo jelo često naziva dushi, što znači ukusno.
Radi se tako da se preprže mali komadići mesa, piletine ili teletine, s crvenim lukom i češnjakom, doda se čili (dozirate po guštu), te narezana paprika, mrkva, poriluk ili drugo povrće i začini po želji. Može se koristiti i kuhano meso.
U punjenje se, po guštu, dodaje i suho voće poput sušenih marelica, papaje, brusnice.
Malene zdjele za pečenje oblože se listovima sira i u to se stavlja pripremljena smjesa. Potom se preklopi opet listovima sira i zapeče 15-ak minuta u pšećnici.
Uz Keshi yenu je najbolje poslužiti kao prilog rižu.
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14. svibanj 2024 10:58
