Makarska Menu 2020

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JUNEĆI ROSTBIF SA HLADNOM
PAŠTETOM OD PRŠUTA,
MARMELADOM OD PIPUNA I
DIVLJOM SALATOM
Sastojci:
400 g junećeg ramsteka
200 g pršuta
100 g maslaca
500 g pipuna
500 g šećera
100 g rikole
100 g mladog kozjeg sira
sol, papar, senf, ružmarin, med, đumbir, balzamični
ocat, crno vino, peršin, češnjak
COLD ROASTBEEF, SMOKED HAM
PATE, MELON JAM, ROCKET SALAD
Ingredients for 4 servings:
beef roastbeef 400 g
smoked dalmatian ham 200 g
butter 100 g
melon 500 g
sugar 500 g
rocket salad 100 g
goat cottage cheese 100 g
salt, pepper, mustard, rosemary, honey, ginger,
balsamic vinegar, red wine, parsley, garlic
JANJEĆI BUT SA PIREOM OD BIŽI I
KREMOM OD MRKVE U UMAKU OD
RUŽMARINA
Sastojci:
1 janjeći but
400 g graška
300 g mrkve
250 g maslaca
svježi ružmarin
mladi luk
začini
Janjeći but zarežite i napunite začinskim biljem i
lukom. Začinite i stavite u pećnicu zgrijanu na
180 ºC , a dok se but peče u teći izdinstajte mladi
luk na maslacu. Zatim mu dodajte grašak i začinite,
a kad se skuha napravite pire. Od masnoće od
pečenja napravite umak tako što ćete mu dodati
ružmarin i crno vino.
ROASTED LAMB LEG, GREEN PEAS
PUREE, CAROT CREAM, ROSEMARY
SAUCe
Ingredients for 4 servings:
lamb leg 1 piece
green peas 400 g
spring onions 4 pieces
carot 300 g
butter 250 g
salt, pepper, rosemary, red wine
Rub lamb leg with spices. Marinate shortly. Heat oven
on 180 C, and roast lamb for abaouth 90 minutes.
In saute pan, heat butter and saute choped spring onions.
When they are golden, add green peas, some
salt and cover with water. Cook for 15 minutes, and
using blender make nice puree.
In the other pan, make the carot cream, using the
same method like we did green peas puree.
Using fat from roasting, adding rosemary and red
wine, make some sauce.
TORTA MAKARANA S HLADNOM
KREMOM OD MENDULA
Tijesto:
400 g brašna
200 g maslaca
3 jaja
naribana kora 1 limuna
rožulin ili maraskino (ili prošek)
2 žlice šećera
Tijesto ostavite u hladnjaku oko 1 sat ili da odstoji
preko noći.
Nadjev:
100g badema
1000 g kristalnog šečera
1 vanili šećer
15 jaja
naribana kora 1 limuna
naribana kora 1 naranče
“MAKARANA” ALMOND CAKE
Dough for one cake:
flour 400 g
butter 200 g
eggs 3 pieces
lemon zest from 1 lemon
marascino or rosolino liquore
sugar 2 tbs
Mix all ingredients, to get something like pate
sucre, wrap in strech foil, and leave overnight in
fridge.
Stuffing:
almonds 1000 g
sugar 1000 g
vanilla sugar 1 tbs
eggs 15 pieces
lemon zest from 1 lemon
orange zest from 1 orange