Домашний бургер, fish and chips и тартин с ростбифом: чем угощать футбольных фанатов во время финала Кубка конфедераций

Уже завтра, 2 июля, состоится финал Кубка конфедераций. Если вы не оказались в числе тех счастливчиков, которые будут наблюдать за исходом главной футбольной битвы этого лета на стадионе «Санкт-Петербург Арена», не расстраивайтесь. Возьмите на вооружение советы от шеф-поваров трех московских ресторанов и устройте спортивную тематическую вечеринку прямо у себя дома или на даче. В меню этого активного вечера: фиш-энд-чипс, тартин с ростбифом и аппетитный домашний бургер с моцареллой и соусом песто.
Fish and chips (Фиш-энд-чипс)
Состав (на порцию):
филе зубатки – 150 г
темпурная мука – 20 г
яйцо – 1 шт.
панировочные сухари панко – 50 г
масло растительное для фритюра – 500 г
картофель фри – 150 г
соль
перец
Соус тартар:
майонез – 100 г
сметана – 100 г
сок лимона – 10 г
огурцы маринованные – 100 г
укроп – 20 г
соль – 7 г
Способ приготовления:
1. Филе зубатки нарезать полосками. Посолить, поперчить, обвалять в темпурной муке, затем в яйце и в сухарях панко.
2. Разогреть масло в кастрюле или во фритюрнице до 140 градусов.
3. Пожарить в нем панированную рыбу и картофель фри.
4. Смешать все ингредиенты для соуса тартар. Добавить нарезанные мелкими кубиками огурцы.
Рецепт подготовил шеф-повар ресторана Haggis pub & kitchen Дмитрий Бобылев.
Домашний бургер с моцареллой и соусом песто
Ингредиенты:
мясо говяжьей лопатки – 60 г
стейк из толстого края (рибай) – 40 г
томаты – 30 г
красный лук – 20 г
базилик – 100 г
кедровые орешки – 100 г
петрушка – 50 г
оливковое масло – 150 г
чеснок – 3 зубчика
лимонный сок – 1 чайная ложка
сыр твердый (пармезан) – 150 г
сыр моцарелла – 80 г
булочка – 1 шт.
Способ приготовления:
1. Мелко порубить мясо, добавить соль, перец, соевый соус, перемешать. Сформировать котлету.
2. Сделать соус песто: соединить в чаше базилик, кедровые орехи, петрушку, оливковое масло, чеснок, лимонный сок и тертый сыр, перемешать и пробить блендером. Добавить к песто обычный майонез, смешать в пропорции 1:1. Моцареллу нарезать тонкими кружочками.
3. Обжарить котлету на гриле. Выложить моцареллу на пергамент и поставить под гриль. Держать, пока сыр не начнет плавиться.
4. Булочку разрезать пополам, обжарить, смазать домашним соусом песто, смешанным с майонезом. Выложить на булочку котлету, кружок томата, моцареллу, добавить еще немного соуса. Накрыть второй половинкой булочки.
Рецепт подготовил шеф-повар ресторана «Лакки Лучано».
Тартин с ростбифом с кунжутно-луковой заправкой
Ингредиенты:
хлеб – 100 г
огузок – 60 г
лук зеленый – 1 г
редис – 5 г
кинза – 2 г
помидор – 20 г
огурец маринованный – 50 г
соль морская – 1 г
перец черный (горошек) – 1 г
салат фризе – 2 г
Кунжутно-луковая заправка:
соус соевый – 200 г
сахар-песок – 28 г
горчица дижон – 8 г
масло виноградных семечек – 215 г
масло кунжутное – 220 г
рисовый уксус – 120 г
лук белый – 400 г
перец черный (горошек) – 1 г
Способ приготовления:
1. Помидоры бланшировать, очистить от кожи и семян и нарезать мелкими кубиками.
2. Огузок посолить и поперчить, обжарить со всех сторон на растительном масле (лучше на гриле), довести в духовке при 180 градусах до прожарки медиум. Дать остыть в холодильнике, нарезать тонкими слайсами.
3. Для кунжутно-луковой заправки: порубить мелко лук, промыть, отжать и перемешать его с остальными ингредиентами.
4. Обжарить хлеб, выложить на него кунжутно-луковую заправку, затем красиво уложить ростбиф, посолить, поперчить, полить оставшейся заправкой, добавить помидор и маринованный огурец, нарезанные мелкими кубиками. Украсить кинзой, редисом и фризе.
Рецепт подготовил шеф-повар ресторана Beer Happens Тимур Абузяров.
По материалам: ru.hellomagazine.com
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