Gatim impreuna #deladistanta: Broccoli and cauliflower cheese with chicken Kiev – U.K.

Am scris reteta, am upload-at pozele si a ramas sa scriu partea de introducere pe care nu stiu de unde sa o apuc; e ca atunci cand reintalnesti un prieten vechi pe care l-ai vazut ultima oara la festivitatea de absolvire a liceului si nu stii ce sa ii spui, cu ce sa incepi, ca de, au trecut peste 20 de ani, te fastacesti, te balbai si orice ai spune ti se pare nepotrivit.
Draga Cornelia (Nelly)….Salut, ce mai faci? Esti bine? Iti place UK?
E bine asa? šŸ¤”
Nu te-ai schimbat deloc, ai acelasi zambet strengaresc care te caracterizeaza de cand ne stim si pari sa ai aceeasi energie pozitiva cu care ne luminai tuturor fetele. Esti o tipa sufletista, de gasca si sper ca nu te-ai schimbat deloc.
Ma bucur ca mi-ai acceptat provocarea de a gati impreuna cu mine si ca ne-am reintalnit virtual; prin intermediul tau am vazut o bucatica din Anglia (stii, mi-am propus mereu sa vizitez aceasta tara, mai ales marea cu stancile acelea inalte si satucurile traditionale englezesti, dar nu am reusit inca) si mi-am imbogatit colectia de retete cu o reteta traditionala interesanta pe care o voi incerca cat de curand. Ma bucur mult.Ā 

Mai pe romaneste, in retetele propuse de Cornelia este vorba despre conopida si brocoli gratinate cu sos de branza si pui Kiev. Suna bine, deci hai sa vedem despre ce este vorba si care este originea fiecarei retete:

Conopida cu branza este un preparat traditional din Marea Britanie. Poate fi consumat ca fel principal la pranz sau cina, sau ca si garnitura. Acest fel de mancare este format din bucati de conopida usor fierte și acoperite cu un sos pe baza de lapte, la care se adauga o branza maturata (cum ar fi cheddar). De asemenea, poate fi utilizat un sos alb mai elaborat sau un sos de branza aromatizat cu mustar englezesc si nucsoara. Vasul se completează cu branza rasa (uneori amestecata cu firimituri de paine) si se da la cuptor pentru a o termina. (Wikipedia)

Puiul Kiev este un fel de mancare originar din Imperiul Rus si consta in filet de pui rulat cu unt rece, acoperit apoi cu oua si pesmet, prajit apoi sau copt in cuptor. Este foarte popular si in statele post-sovietice precum si in tarile vorbitoare de limba engleza. (Wikipedia)

Ingrediente Brocoli si conopida gratinate:

50 g unt nesarat,Ā  50 g faina simpla, 600 ml lapte semi degresat, 1 lingura mustar englezesc, 75 g branza Gruyere sau Cheddar maruntita fin, 1/2 de broccoli, taiat Ć®n buchetele, 1 conopida, taiata Ć®n buchetele.

Mod de preparare :
Preincalziti cuptorul la 190 Ā° C / electric sau 170 Ā° C / gaz.
Topiti untul intr-o cratita, adaugati faina treptat si fierbeti cateva minute. Adaugati putin lapte si amestecati incet sa nu se faca cocoloase, apoi adaugați treptat restul de lapte, amestecand tot timpul. Gatiti usor pana cand aveți un sos fin. Adaugati mustarul si jumatate din branza.
Fierbeti putin broccoli si conopida astfel incat sa ramana tari. Puneti-le Ʈntr-un vas termorezistent, turnati sosul deasupra, presarati branza ramasa si dati la cuptor. Coaceti timp de 15 minute pana cand suprafata devine aurie.

Ingrediente Pui Kiev:

6 catei de usturoi, un buchetel de patrunjel, 85 g pesmet proaspat, 4 piepti de pui fara piele, dezosati, 4 linguri crema de branza cu usturoi si ierburi PLUS, 4 linguri ulei de masline.
Mod de preparare:
Preincalziti cuptorul la 200Ā° C / 180Ā° C ventilator / gaz.
Mixati 2 catei de usturoi impreuna cu patrunjelul si cu o lingura de ulei intr-un blender. Adaugati apoi pesmetul si amestecati bine. Asezati pe o farfurie.
Taiați o fanta (cu o lungime aproximativa a degetului mare) in partea de sus a fiecarui piept de pui, la capatul plin. Umpleti fanta cu cate 1/4 din crema de branza si presati marginile pentru a sigila. Repetati procedura pentru toti pieptii de pui.
Ungeti pieptii de pui cu 2 linguri de ulei si presarati amestecul de pesmet cu ierburi peste ei. Asezati puiul pe o tava, presarati deasupra restul de usturoi maruntit si o lingura de ulei.
Coaceti timp de 20-25 minute pana cand puiul este gatit si firimiturile de pesmet sunt crocante si aurii.
In timp ce savurez aceasta reteta imi pot imagina plaja Paignton sau stancile inalte Old Harry Rocks de pe coasta sudica a insulei, sau 9 Springs Park din Yeovil. Iti multumesc, e grozav!

Pupici de la Cornelia si un minunat apus de soare surprins din curtea ei. Ne e dor de tine šŸ˜‰


I wrote the recipe, I uploaded the pictures and I was left with only the introductory part that I don’t know where to start with; It’s like when you meet an old friend you last saw at the high school graduation party and you don’t know what to say to him, what to start with, like, over 20 years have passed, you’re bragging, stuttering and whatever you say seems inappropriate to you.
Dear Cornelia (Nelly) …. Hi, how are you? Are you ok? Do you like UK?
Sounds good like this? šŸ¤”
You haven’t changed at all, you have the same funny smile that I know you since we met and you seem to have the same positive energy with which you enlightened all our faces. You are a soulful, cool girl and I hope you haven’t changed at all.
I am very glad that you accepted my challenge to cook with me and that we met again virtually; through you I saw a piece of England (you know, I always planned to visit this country, especially the sea with those high cliffs and the traditional English villages, but I haven’t succeeded yet) and I enriched my collection of recipes with a interesting recipe that I will try soon. I’m very glad.

More on Romanian language, in the recipes proposed by Cornelia it is about cauliflower and broccoli au gratin with cheddar cheese sauce and Kiev chicken. Sounds good, so let’s see what it’s all about and what the origin of each recipe is:

Cauliflower cheese is a traditional British dish. It can be eaten as a main course, for lunch or dinner, or as a side dish.Cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce, for which a mature cheese (such as cheddar) tends to be preferred. A more elaborate white sauce or cheddar cheese sauce flavored with English mustard and nutmeg may also be used. The dish is topped with grated cheese (sometimes mixed with bread crumbs) and baked in the oven to finish it.(Wikipedia)

Chicken KievĀ is a dish made ofĀ chickenĀ filletĀ pounded and rolled around cold butter, then coated with eggs andĀ bread crumbs, and eitherĀ friedĀ orĀ baked.Ā Originating in theĀ Russian Empire, the dish is particularly popular in theĀ Post-Soviet states, as well as in several other countries of the formerĀ Eastern Bloc, and in theĀ English-speaking world.(Wikipedia)

Ingredients Cauliflower and brocoli cheese:

50 g unsalted butter, 50 g plain flour, 600 ml semi skimmed milk, 1 tsp English mustard, 75g Gruyere or Cheddar cheese, finely grated 1/2 head broccoli, cut into florets 1 head cauliflower, cut into florets

Method:

Preheat the oven to 190Ā°C/ fan 170Ā°C/Gas.
Melt the butter in a saucepan, add the flour and cook for a couple of minutes. Add a little of the milk and stir, then gradually add the rest of the milk, stirring all the time Cook gently until you have a smooth sauce. Add the mustard and half of the cheese.
Steam the broccoli and cauliflower until just cooked but still with some bite. Put into an ovenproof dish, put the sauce over the top. Sprinkle the remaining cheese over and bake for 15 minutes until golden.

Ingredients Chicken Kiev:

6 garlic cloves, 2 peeled small bunch flat-leaf parsley, 85 g fresh breadcrumbs, 4 skinless, boneless chicken breasts, 4 tbsp garlic & herb soft cheese PLUS, 4 tsp olive oil.

Method:
Heat oven to 200C/180C fan/gas.
Whiz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon Ā¼ of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herbs crumbs onto them.
Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.

While enjoying this recipe I can imagine Paignton Beach or the high cliffs of Old Harry Rocks on the south coast of the island, or the 9 Springs Park in Yeovil. Tank you, it’s awesome!

Kisses from Cornelia and an awesome sunset sent from her own yard. We miss you šŸ˜‰ !



Categories: Englez, Feluri principale

Tags: , , ,

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