02/11/2020
PIŠČANČJE PRSI Z BRKINSKIMI GOBAMI, SLADKIM KROMPIRJEM TER TOPINAMBURJEM
CHICKEN BREAST WITH BRKIN MUSHROOMS, SWEET POTATOES AND TOPINAMBUR
(the English translation is below)
Drage in dragi, imamo to srečo, da lahko gremo po zajtrku v gozd in si sami naberemo sestavine za kosilo.., spomladi so to divje užitne rastline, jeseni pa prednjačijo kostanj in gobe.
Pri gobah je seveda potrebno biti previden, da nabiramo le tiste gobe, ki jih dobro poznamo, ostale pa pustimo poznavalcem.
Ta dan, še pred sončnim vzhodom, smo pripravili marinado v katere smo položili piščančje prsi. Marinada je bila sestavljena iz oljčnega olja, svetle sojine omake, limoninega soka, nasekljane mlade čebulice, popra in naribane limonine lupine. Odveč je opozoriti, da za naribano limonino lupinico uporabljamo le biološko pridelane limone.
Prav tako smo na kolobarje narezali topinambur, ter ga prelili z limonino vodo, da ne oksidira.
Po sončnem vzhodu, toplem zajtrku ter iz nabranih zelišč pripravljenemu čaju napolnimo še termo steklenice in se odpravimo v bližnji gozd.
Jesen se že močno pozna v odpadlem listju, med katerim smo odkrivali in nabrali črne trobente, lisičke, jesenske gobane, prašnice, velike dežnikarice, rumene ježke, zimske kolobarnice, vijoličaste kolesnice ter jesenske loputarje. Po štiriurni rekreaciji v sončnem jesenskem dnevu in barvitem gozdu, se začenja oglašati lakota. Doma gobe očistimo in razločimo, katere bodo za kuhanje, katere za sušenje in katere za vlaganje v kis.
Gobja omaka je vselej najokusnejša, če izberemo več vrst gob, katere okusi se podpirajo in dopolnjujejo. Za tokratno gobjo omako smo izbrali rumene ježke, jesenski goban, veliko dežnikarico, lisičke, jesenske loputarje ter aromatične črne trobente, ki so dale omaki temno rjavo barvo.
Jesenski loputar je goba, ki velja za drugorazredno in se običajno uporablja le v mešanicah, ima pa izjemno zanimiv bet, ki prečno prerezan deluje kot idrijske čipke, zato narežemo nekaj rezin za dekoracijo končne jedi in jih shranimo.
V prvi ponvi prepražimo čebulo, šalotko, na kolobarje narezan por, petršilj ter na rezine narezan ingver. Ko čebula postekleni v ponev dodamo na koščke narezane gobe, dodamo žličko sladke paprike, poper ter nerafinirano Barba sol – BBQ. Omako dušimo na majhnem ognju.
V drugo ponev narežemo česen, ga prepražimo do zlatorjave barve in dodamo marinirane piščančje prsi skupaj z marinado. Ko so piščančje prsi z obeh strani lepo popečene, jih zalijemo z vodo, pokrijemo s pokrovko in dušimo v lastnem soku.
Že prej smo na štedilnik pristavili tudi lonec, v katerem kuhamo sladek krompir in topinambur kot prilogo.
Zdaj se lotimo gobje solate. Surove betičaste prašnice operemo pod tekočo vodo, jih narežemo na rezine ter pokapljamo s svetlo sojino omako, sezamovim oljem ter poprom. V solatni skledi pripravimo rukolo z domačim jabolčnim kisom, olivnim oljem, česnom, nerafinirano Barba / Qi Lab. Soljo Jasmin, dodamo rezine betičastih prašnic in dobro premešamo.
Na krožnike postrežemo piščančje prsi ter prilogo iz sladkega krompirja in topinamburja. Piščančje prsi okrasimo z rezinami jesenskega loputarja. V ponvico, kjer dušimo gobjo omako, tik pred koncem dodamo veliko žlico kajmaka, da dobimo kremasto strukturo omake ter jo dodamo na krožnik.
Kosilo je pripravljeno. Za kruholjubce dodamo še v domači pečici spečen ajdov hlebec in vam želimo
Dober tek
Qi Lab. Gourmet
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CHICKEN BREAST WITH BRKIN MUSHROOMS, SWEET POTATOES AND TOPINAMBUR
Dear friends, we are lucky to be able to go to the forest after breakfast and pick our own ingredients for lunch ... in the spring these are wild edible plants, and in the autumn chestnuts and mushrooms predominate.
With mushrooms, of course, it is necessary to be careful to collect only those mushrooms that we know well, and leave the rest to connoisseurs.
That day, just before sunrise, we prepared a marinade in which we placed the chicken breasts. The marinade consisted of olive oil, light soy sauce, lemon juice, chopped spring onions, pepper and grated lemon zest. Needless to say, we only use organically grown lemons for grated lemon peel.
We also cut Jerusalem artichokes into rings and poured lemon water over them so that they do not oxidize.
After sunrise, a warm breakfast and tea prepared from herbs, we fill thermo bottles and head to the nearby forest.
On this day, we collected diferent mushrooms (Lycopérdon perlátum, Lepista Nuda, Helvélla críspa, Hydnum rufescens, Cantharéllus cibárius, Craterellus cornucopioides, Bolétus edúlis, Macrolepióta procéra and Tricholoma portentosum).
After four hours of recreation on a sunny autumn day and a colorful forest, hunger begins to sound. At home, we clean the mushrooms and distinguish which ones will be for cooking, which ones for drying and which ones for soaked in vinegar.
Mushroom sauce is always the most delicious if we choose several types of mushrooms whose flavors are supported and complemented.
For this mushroom sauce, we chose many of them, but the most (Craterellus cornucopioides) the aromatic horn of plenty, which gave the sauce a dark brown color.
(Helvella crispa) or White saddle is a mushroom that is considered second-class and is usually used only in mixtures, but it has an extremely interesting bet that, when cut, acts like Idrija lace, so we cut a few slices to decorate the final dish and store them.
In the first pan, fry the onion, shallots, leeks, parsley and sliced ginger. When the onion glazed in the pan add the sliced mushrooms, add a teaspoon of sweet pepper, pepper and unrefined Barba salt - BBQ. Simmer the sauce over low heat.
In another pan, slice the garlic, fry it until golden brown and add the marinated chicken breasts along with the marinade. When the chicken breasts are nicely roasted on both sides, pour water over them, cover with a lid and simmer in its own juice.
Earlier, we also put a pot on the stove, in which we cook sweet potatoes and Jerusalem artichokes as a side dish.
Now let’s get to the mushroom salad. Wash raw Common Pufball under running water, cut them into slices and drizzle with light soy sauce, sesame oil and pepper.
In a salad bowl, prepare arugula with homemade apple cider vinegar, olive oil, garlic, unrefined Barba / Qi Lab. Salt - Jasmine, add slices of Common Pufball and mix well.
Serve the chicken breasts on a plate and a side dish of sweet potatoes and Jerusalem artichokes.
Garnish the chicken breasts with slices of White saddle.
In a pan where we stew the mushroom sauce, just before the end, add a large spoonful of kajmak cream to get the creamy texture of the sauce and add it to the plate.
Lunch is ready. For bread lovers, we add homemade buckwheat bread and we wish you
Bon Appetit
Qi Lab. Gourmet
