Michal Nicodemus has, among others. Experience with French cuisine. It could compare, what was different range and use of dairy products in this country and in France. "Not only in France, but in Western Europe in general, is much broader offer. They possess many kinds of butter (salted herbs, pure) and cream are fattier and tastier. These dairy products - a bold cream and lots of butter - is often used for cooking. In France, I met with the cooking of hydrogenated oils, but only with oil, "mentions the chef.
Indian recipe for homemade ion drink
In every country is used for cooking a product of milk. "In India alone produce cheese at home, they call Paneer. Its production is very simple. In a boiling milk add lemon juice, let stand a drain. This produces cottage cheese, which is loaded and allowed to drip. Whey that's left is cooled, lightly salted and drinking as an excellent natural ionic drink, "adds Michal Nicodemus.
Dairy products also in Indian cuisine? Get inspired by original recipes prepared by chef Michal Nikodem project plus White.
Flatbread Chapati
8-12 tortillas according to size
You need:
250 g whole wheat flour
150 g of water
spoon of ghee
Procedure:
Develop a smooth, medium-stiff dough and let rest for 5 minutes.
The dough balls create about 2-4 cm large, pancakes, roll on 12-20 cm in diameter, thickness 2 mm. Let both sides' wipe dry in the pan, "and then let" inflate "the flame.
Pineapple Chutney
You need:
2 kg of fresh ripe pineapple
3 tablespoons oil or ghee
2 tablespoons grated ginger
2 ounces pineapple juice
4 tablespoons sugar
1 teaspoon cumin
Pinch of salt
Handful chopped toasted walnuts
Procedure:
Coarsely chop the pineapple. In a saucepan, heat the oil and add cumin, ginger and cook for 2 minutes.
Sprinkle with sugar and let caramelize. Finally, add pineapple juice and pour, lightly sprinkle with salt. Cook for about 30 minutes until the liquid evaporated. Remove from fire and mix with nuts.
Pork tenderloin - masala
4 servings
You need:
2 tablespoons garam masala
1.5 tsp salt
600 g pork tenderloin, cut into 2 cm cubes
2 ounces of plain yogurt
4 + 2 tablespoons oil
1 large onion, finely chopped
4 cloves garlic, crushed
1 tablespoon grated ginger
A pinch of chilli
1 can of peeled and chopped tomatoes
2 ounces of coconut milk
Fresh mint or cilantro leaves
Procedure:
Meat mix well with one tablespoon garam masala, one teaspoon of salt so that every bit of spice wrapped. Then stir in the yogurt. Let min. Rest for 30 minutes in the refrigerator. You can let marinate overnight, in which case NESOLIT! Meat would drop the juice. In this case, with salt just before roasting.
On nonstick skillet, heat the well 4 tablespoons of oil and fry the marinated meat abruptly, so that the sides overcast. Inside must remain bloody. Remove and set aside.
In the same skillet, over medium heat, heat the 2 tablespoons of oil, place onions and restuje about 10 minutes to light brown. Reduce flame and add the garlic, ginger. Slowly cook for about 1 minute.
Add the tomatoes, sprinkle with another tablespoon of garam masala and a pinch of chilli. Stir and simmer until the liquid evaporated, about 10-15 minutes. Pour in the coconut milk, let provařit and paste fried meat. Let the stew 2 minutes, turn off the fire and let rest a few minutes. Garnish with mint or coriander leaves. Serve with basmati rice and / or pancakes chapati.
Mango lassi
(A yoghurt drink with fruit)
4 servings
You need:
250 ml plain yogurt
130 ml milk
200 g of mango pulp
4 teaspoons sugar
pinch of salt
pinch of ground cardamom
Procedure:
We blend everything for a cocktail.
Palak Paneer
(Spinach curry with white cream cheese)
Paneer (cottage cheese)
You need:
1 liter of whole milk
1-2 tablespoons lemon juice
Procedure:
Milk, bring to a boil and add the lemon juice. Stir until the protein is separated from the whey. Strained through a cloth and allow to drip-loaded, preferably overnight. From 1 liter of milk is about 160 g curd.
Palak
You need:
1 kg of fresh spinach
4 tablespoons ghee or oil
1 large onion
3 cloves garlic
1 tablespoon grated ginger
2 tablespoons garam masala
Pinch of salt
1 dl cream
Procedure:
Thoroughly rinse the spinach leaves and remove the stalks. To let zesklovatět fat onion diced. After about 5 minutes, add the crushed garlic and ginger. Fry about a minute, put the chopped spinach and sauté until soft and releases the water. Add the spices.
Then blend until a smooth paste. If it is very thick, add a little water. Bring to the boil, nadrobte her paneer and season with salt. Refines cream.
Panna cotta with pistachios
Raw 10 servings
You need:
700 ml of 30% cream
160 grams caster sugar
250 g fat yogurt
2 vanilla beans
4 gelatine sheets
Melt the gelatin. Dissolve the sugar in the cream with the vanilla handcraft. Get in touch with gelatin and mix lightly with yogurt and pour into molds.
Serve chilled with berries and garnish with chopped pistachios.
Author: Sarka Pelcová