Gastronomia, mon petit bistrô, Receitas, receitas&memories

Le Jardin de Perséphone

Minha avó Flora fazia o melhor couscous do mundo, eu me lembro que ela passava azeite de oliva em minhas maos pequenas e eu  colocava um punhado deles na mao e esfregava, era uma bacia cheia deles, era o segredo dela, passar azeite de oliva neles assim o cousocus ficava soltinho. Eu adorava brincar com aqueles grãos dourados e mágicos. Outro segredo é cozinhar os ingredientes em fogo baixo e lento. Eis aqui minha versão para este prato fabuloso da minha infancia. O couscous é uma das delícias oriunda do Norte da Africa, muito comum entre os Berberers.

My grandmother Flora used to cook the best couscous of the world, in my memories I remember that she passed  olive oil in my little hands, and I hold a handful of couscous and I rubbed my hands, it was a bowl full of couscous. This is her secrets, use olive oil to make the couscous always fluffy. I loved to play with those golden and magical grains. Another secret is to simmer the ingredients over a low heat. I created a version to this fabulous dish from my childhood. The couscous is my favourite delicacy from northern  Africa, very common between the Berbers.

Ingredientes

  • 200 gr couscous marroquino
  • 450 ml de agua
  • 3 cravos
  • 1 pau de canela
  • 2 anis estrelado
  • 5 gr de gengibre em pó
  • 10 gr de cardamomo moído
  • noz moscada
  • 5 grãos de pimenta do reino
  • 20 ml de azeite de oliva
  • 20 gr de manteiga
  • 150 gr de beterraba ralada
  • sal
  • 50 gr de nozes
  • 50 gr de amendoas
  • 50 gr de castanhas de caju
  • 100 gr de uvas passas
  • 1 colher de manteiga
  • 1 colher de chá de agua de rosas
  • Flores comestiveis
  • salsinha picada

Modo de preparo

  1. Numa frigideira coloque uma colher de sopa de manteiga e doure as nozes, as amendoas e as castanhas, até soltarem o perfume característicos de seus oleos essenciais. Reserve.
  2. Coloque numa panela a agua, os cravos, a canela em pau, o anis estrelado, o gengibre, cardamomo, noz moscada, grãos de pimenta, o azeite de oliva, a manteiga, a beterraba ralada e o sal. Aqueça até ferver.Coe e reserve.
  3. Num bowl coloque o couscous e acrescente o caldo de beterraba já coado e ainda quente, junte as uvas passas e deixe hidratar por cerca de 15 minutos.
  4. Coloque as nozes, amendoas e castanhas, misture bem. Acrescentea agua de rosas e a salsinha picada , misture bem.
  5. Enfeite com flores comestiveis.

 

IMG_20170208_220358

 

Ingredients:

  • 200 gr  couscous
  • 450 ml of water
  • 3 gloves
  • 1 stick of cinnamon
  • 2 star anise
  • 5 gr of ginger powder
  • 10 gr of ground cardamom
  • nutmeg
  • 5 grains of black pepper
  • 20 ml olive oil
  • 20 gr of butter
  • 150 gr of grated beet
  • salt
  • 50 gr of walnuts
  • 50 gr of almonds
  • 50 gr of cashew nuts
  • 100 grams of raisins
  • 1 tablespoon of butter
  • 1 teaspoon of rose water
  • Edible flowers
  • Chopped parsley

Preparation

  1.  In a frying pan melt a tablespoon of butter and cook the nuts (walnut, almonds and cashew) until you smells the scent characteristic of their essential oils. Reserve.
  2. In another pan put the water, cloves, cinnamon sticks, star anise, ginger, cardamom, nutmeg, pepper, olive oil, butter, grated beets and salt. Heat to a boil. Strain this broth and reserve.
  3. In a bowl, put the couscous and add the already cooked and still hot “beet broth”, add the grapes raisins and allow to hydrate for about 15 minutes.
  4. Put the walnuts, almonds and nuts, mix well. Add the rose water and chopped parsley and mix .
  5. Garnish with edible flowers.

Para ouvir:

 

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