New Year tapas

English, down below.

Novo leto je že kar nekaj časa za nami, ampak vseeno, da ne bom pozabil. Želim vam srečno in veslo 2014, da bi bilo tako fajn, kot je bilo 2007. Skratka letos sem se odločil, da bom za novo leto pripravil tapas večer. Finger-food. Torej vse kar lahko primeš in odložiš direkt v usta. Praktično, še posebej, če upoštevaš deficit umazane posode. Baje, tapas-i, ki je fensi izraz za snacke izvirajo iz Andaluzije. So pa v originalu to bili kosi Chorizota ali pršuta in ostalih mesnih presežkov, ki so jih španski obiskovalci andaluzijskih tavern položili na vrh kozarca s sherryem, da so preprečili mušicam kopanje. Ne vem točno, če so te kose mesa imeli v žepu ali so jih dobili v taverni, skratka “das war damals üblich”* (to je bilo takrat običajno)*. No, ker so pršut in ostali mesnati improviziarani pokrovi bili slani, so posledično spodbujali žejo, kar pa so hitro uvideli španski točaji. In ni minilo dosti, ko se v ponudbi pojavili tapasi. Torej snacki. Mali fensi snacki, da še več popiješ. Tega načela sem se poskušal držati tudi jaz, za novo leto, da bi še več popili smo jedli tapase. Tapadaba-DU!

Torej med drugim smo jedli pašteto s čatnijem, skagen!, pol surove pol zažgane brokolije, gazpacho (ker je tak poletna zima) pršute in bifteke in tako dalje. Vsega se mi ni ljubilo dati na blog in pa tudi, ko sem stisnil “save draft” mi je WordPress zbrisal celoten post. Zato srečno novo leto, komaj zdaj.

Skagen!

Švedski, ker je (baje) zima. Namesto kruha sem spekel mini blinije, čeprav je kruh tudi bil na razpolago. Za ful preveč skagenov potrebujemo:

  • 500g kuhanih kozic (lahko kupimo kuhane, lahko pa jih skuhamo)
  • 1/2 rdeče čebule
  • Koper (ne mesto) – veliko.
  • 3 žlice olivnega olja
  • Sok in lupina polovice limone
  • 4 žlice crème fraîcha
  • Morska sol, sveže mlet poper
  • Ribje ikre, kaviar, katere sem pozabil kupiti.
  • Sol, poper

Čebulo nareži na majhne kocke, nasekljaj koper in vse sestavine zmešaj. Začini s soljo in poprom. Skagen je v bistvu ta mešanica na popečenem toastu oziroma bageti. Če se odločite za kruh ga je super fajn prej popeči. V vročo ponev nadevaj kruh in porazdeli kocke masla, da se vpijejo v kruh in se kruh lepo hrustljavo zapeče. Nato pa samo radodarno natovori kose kruha.

Na pol surovi, na pol zažgani brokoli

  • Brokoli
  • Majoneza
  • Sriracha omaka
  • Olivno olje
  • Sol, poper

Brokoli nareži na ustim primerne koščke in jih posoli in popopraj in po-olivo oljaj. Peči jih samo na eni strani, da bodo na eni strani zažgani in na drugi strani surovi. Tako boste dobili popoln jing-jang. Nato majonezo zmešajte s Sriracha omako. E, to.

Zeleni gazpacho z bučnim oljem in namazom iz gorgonzole

Tradicionalna španska mrzla, poletna juha. Original je sicer rdeč in jé se tudi bolj, kot ne poleti.

  • Zelena paprika
  • Kumarica
  • Zelen čili
  • Rumen paradižnik
  • Beli vinski kis
  • Olivno olje
  • Beli kruh
  • Česen
  • Bučno olje
  • Sol, poper

Nareži vso zelenjavo na koščke, nadrobi kruhovo sredico in prelij s kisom in olivnim oljem ter začini. Premešaj in pusti stati 30 min, da se okusi prepojijo. Nato daj vse skupaj v mikser in zmiksaj. Po potrebi še dodatno začini in daj na hladno. Pred serviranjem dodajte nekaj kapljic olivnega olja.

Namaz iz gorgonzole; naslednjič.

Čatni

  • 90 g suhih sliv
  • 70 g suhih marelic
  • 30 g belih rozin
  • 150 g črnih oliv
  • 70 ml balzamičnega kisa
  • 50 ml vinskega kisa
  • 15 g sladkorja
  • 100 ml vode
  • Čajna žlička čilija

Suho sadje in olive grobo sesekljaj ter skupaj z ostalimi sestavinami stresemo v lonec. Na majhnem ognju kuhamo 3-4 ure, da se okusi med seboj povežejo. Vsake toliko časa dodatno zlijemo, da se čatni ne sprime posode. Ko začne sadje razpadati odstavimo z ognja in ohladimo.

Čatni lahko pripravimo tudi v večjih količinah in ga konzerviramo. V sterilne kozarce za vlaganje vlijemo vroč čatni, ter ga za 30 min postavimo na glavo. Nato pustimo kozarce zavite v krpo, da se počasi ohlajajo. Konzerviran čatni lahko uporabljamo še nekaj mesecev.

New Year Tapas

New year wishes are now behind us, but before I forget, I wish you a happy 2014, may it be like 2007. So, this new year eaves party was all about tapas. Finger food. Basically everything you can pick up from the table and put directly in your mouth. Practically, if you consider the deficit of dirty dishes. Tapas, which is a fancy word for a snack originated in Andalusia in Spain. First those were pieces of Chorizo and other meats, like ham and stuff. Those were used by the guests in the taverns in Andalusia to cover their glasses of sherry to prevent fruit flies to take a bath in the sherry. I don’t really know, if they brought the meat pieces with them or they got them form the bartender, who knows. Looks like it’s always good to have some meat in your pockets. Ok, back to history. Because those meat snacks were salty, they activated the thirst and the Andalusian bartenders quickly saw their profit in it, so they began to serve snacks with the sherry. So I’ve done the same. That we would drink more I made a tapas new year. Tapadaba-DU!

Skagen!

A Swedish snack, cause apparently it is winter. Instead of toast I baked some mini blins. For more than enough skagen you need:

  • 500g cooked and peeled prawns
  • ½ red onion, very finely chopped
  • Fresh dill, loads
  • 3 tablespoons olive oil
  • Zest and juice from ½ lemon
  • 4 tablespoons of cream fraiche
  • Fish roes
  • Sea salt and freshly ground pepper
  • Butter (optional)

Chop the onion and dill into small pieces and mix with the other ingredients. Season with salt and pepper and spoon it on your bread. If you use bread instead of blins it’s very good to toast your bread before spooning the mixture on it. To do so, put a large frying pan on a high heat. Cut the (white) bread into thick slices and put them into the hot pan, dropping the cubes of butter in and around the bread so it can soak it in. Turn the heat down and toast the bread on both sides.

Half raw, half grilled broccoli

  • Broccoli
  • Mayonnaise
  • Sriracha sauce
  • Olive oil
  • Salt and fresh ground pepper

Cut the broccoli into mouth ready pieces and season them with salt, pepper and olive oil. Bake them only on one side. Burn them a little, so you’ll get on one half baked and on other side raw. A perfect jin-jang. Mix the mayonnaise with the sriracha sauce and serve with the B-cool-y.

Green gazpacho with pumpkin oil and gorgonzola spread

  • Green pepper
  • Cucumber
  • Green chilli
  • Yellow or green tomatoes
  • White wine vinegar
  • Olive oil
  • White bread
  • Garlic
  • Sea salt and fresh ground pepper
  • Pumpkin oil

Cut all the vegetables into pieces, add some white bread and splash over some vinegar, olive oil, sea salt and pepper. Leave it for 30 min to one hour to let the vegetables marinate. Blend it into an soup and season it with vinegar, oil, salt and pepper. Serve the soup ice cold. Before serving drizzle over some pumpkin oil.

Gorgonzola spread; next time.

Chutney

  • 90 g prunes
  • 70 g dried apricots
  • 30 g white raisins
  • 150 g black olives
  • 70 ml balsamic vinegar
  • 50 ml wine vinegar
  • 15 g sugar
  • 100 ml watter
  • Teaspoon chili

Roughly chop the dried fruits and olives and throw them into a pot, add the other ingredients. Cook on low heat for 3-4 hours, so the flavors can combine. Add some water if the chutney sticks to the pot. When the fruits start to decompose taka off the heat and let it cool off.

You can also preserve the chutney. Put the hot chutney into preserving jars and turn it upside down for 30 minutes. Wrap the glasses into towels and let it slowly cool off. You can store it then for a couple of months.

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