Pivo - "Ajme, koliko nas je"/Beer - 3 recipes

Please scroll down for English version

Dugo me nije bilo i mogu vam reci da mi je nedostajalo sve ovo. Necu vas sad gusiti pricom gde sam bila i sta mi se sve izdesavalo, samo cu reci da me stiglo sve od selidbe do bolnice :(
Uglavnom, u mojoj kuci, poslednjih par nedelja, slabo se kuvalo, jos slabije slikalo i jos kad bi mogla reci i da se slabo jelo ;) Jelo se uglavnom brzinski - po picerijama, restoranima, kioscima brze hrane sto znaci i da je bilo vremena i volje, jednostavno nije bilo materijala za neki novi post.

Situacija kod mene se sredila i doslo je vreme da zasucem rukave i vratim se u igru pa neka to bude post na zadanu temu u igrici "Ajme, koliko nas je" koju je pokrenula Snjezana. Domacica Ana odlucila se za pivo i moram reci da recepti koji slede uopste nisu bili u prvom planu... planirala sam da pravim svoje standardne "pivske" recepte a onda su nekako, sasvim slucajno, ovi recepti nailazili na mene i resila sam da ipak isprobam nesto novo. Moja odluka pokazala se kao odlicna jer je sada moj repertoar prosiren za tri recepta, ovo su jela koja cu svakako ponoviti.

Dakle, krenuli smo sa piletom na limenci piva, nastavili sa pivskim hlebom i osladili se sa Majinim prhkim kiflicama... sad, za ove kiflice nisam sigurna da li mogu biti ulaznica jer se nalaze kod Maje na blogu? Ako pravila to ne dopustaju prebacicu ih u zaseban post jer su toliko jednostavne i toliko fine da ih svakako zelim zadrzati na blogu.
I evo kako je to izgledalo kod mene:

Pile peceno na konzervi piva

Sastojci:

mesavina zacina:

1 kasika soli

1 kasika braon secera

1 kasika paprika

½ kasika bibera

ostalo:

1 pile (preporucena tezina za ovaj recept je oko 1,800 gr - moje je bilo oko 1,300)

limenka piva

1 kasika maslinovog ulja

Priprema:

Ocistiti i isusiti pile. Pripremiti mesavinu zacina. 

Sipati 1-1/2 kasicicu zacina u unutrasnjost pileta, a zatim jos 1/2 kasicice u gornji deo tj. unutrasnjost u delu oko vrata.

Premazati pile maslinovim uljem (potrudite se da celo pile bude lepo prekriveno uljem) pa ga, sa spoljasnje strane, posuti sa 2 kasike mesavine zacina (ja sam ga natrljala rukama).

Otvoriti limenku piva, istresti 1/3 (oko pola solje), pa na povrsini limenke napraviti jos nekoliko rupa otvaracem za konzerve ili makazama.

Sipati 2-1/2 kasicice mesavine zacina u limenku sa pivom ( u tom trenutku pivo ce se zapeniti). Staviti pile na limenku i to tako da se limenka nadje u utrobi pileta. Batkove pileta povucite napred, a krila unazad - pile treba da izgleda kao da sedi na limenci.

Stavite pile u rernu zagrejanu na 180 stepeni i pecite oko 1, 5 sat. 

Ovako pripremljeno pile mozete peci i na grilu, ali mora biti pod poklopcem ili ceo rostilj mora biti umotan folijom tako da nigde ne ulazi vazduh i da se sva para zadrzava unutra.

Najtezi deo je skinuti peceno pile sa vruce limenke, tu ce vam dobro doci pomoc jer je najlakse ako neko pridrzava limenku dok vi vucete pile (ili obrnuto). I obavezno zastitite ruke!

Isto ovo mozete uraditi i na pivskoj flasi, interesantne recepte mozete pronaci ovde i ovde.

Pivski hleb

Sastojci:

2 1/2 kasicice suvog kvasca (ja sam stavila celo pakovanje)

0,33 l piva (jedna limenka) 

1 kasika secera

2 kasike istopljenog maslaca

2 solje visenamenskog brasna

1 1/2 solja integralnog brasna

1 ravna kasika soli

* solja je 240 ml

Priprema:

Zagrejati pivo, dodati secer, maslac i suvi kvasac pa ostaviti da odstoji desetak minuta da se kvasac aktivira.

U medjuvremenu izmesati visenamensko brasno, integralno brasno i so. Dodati aktivirani kvasac i umesiti testo. Po potrebi dodati jos malo brasna (meni je testo bilo malo lepljivo ali nisam odmah dodavala brasno, ostavila sam da naraste a zatim ga premesila na stolu posutom brasnom i tada je bilo sasvim ok). Staviti testo u ciniju podmazanu uljem, prekriti kuhinjskom krpom i ostaviti da naraste. 

Kad se testo udvostruci prebaciti ga na radnu povrsinu posutu brasnom i premesiti. Oblikovati po zelji i prebaciti na pleh postavljen papirom za pecenje. Prekriti kuhinjskom krpom i ostaviti da se ponovo udvostruci (ja nisam cekala da se udvostruci, ostavila sam ga da raste samo dok se rerna ne zagreje). 

Ukljuciti rernu da se zagreje na 230 stepeni (moze i malo slabija temperatura jer je moj hleb vec nakon 20-ak minuta potamnio vise nego sto je trebalo). Zatim na povrsini hleba napaviti tri reza pa staviti hleb da se pece narednih 20-25 minuta ili dok lepo ne porumeni. Izvaditi ga iz rerne i ostaviti da se hladi najmanje 15 minuta pre secenja.

Korica mi je delovala jako tvrda kad sam ga izvadila iz rerne pa sam ga lagano umila vodom i umotala u krpu.

Prhke kiflice

(prenosim recept u originalu)

Sastojci:

1 čaša piva

1 čaša ulja

4 čaše mekog brašna

1 čaša oštrog brašna

1 vanilin šećer

džem, za punjenje

prah šećer, za umakanje

Postupak:

U sud za mešenje sipati brašno i vanilin šećer. Dodati pivo i ulje, izmešati varjačom a zatim umesiti rukom. Testo je meko i masno, lepo se radi, ne lepi se.

Podeliti testo na 10 loptica, po 120-125 g svaka. Lopticu malo rastanjiti rukama a zatom oklagijom razvući u krug prečnika 20 cm. Iseći na osam trouglastih delova. Na svaki staviti po malo džema i umotati, rastežući trougao da bude što duži.

Peći u zagrejanoj rerni na 200°C oko 15-20 minuta, ili dok rubovi kiflica ne dobiju blago zlatan ton. Ne smeju puno potamneti, treba da ostanu što svetlije. Vruće kiflice obilno uvaljati u prah šećer. Ohladjene čuvati u zatvorenoj kutiji. Od ove mere dobije se 80 malih kiflica, za dva velika pleha po 40 komada.

Kod mene sa visenamenskim brasnom i bez greske pa ako, kao ja, ne mozete pronaci ostro i meko brasno znate da necete omasiti ni ovako ;)

Tnx Majo!!!

English version:

Grilled or Oven Roasted Beer Can Chicken

(recipe adapted from here)

Ingredients:

Prepare a spice rub with the following ingredients:

1 tablespoon kosher salt 

1 tablespoon brown sugar 

1 tablespoon paprika 

1/2 tablespoon black pepper

Remaining Ingredients:

1 whole chicken (about 4 lbs.) 

1 can of beer (12 oz.) 

1 tablespoon olive oil 

The spice rub (3-1/2 tablespoons)

Directions:

Begin the process by cleaning the chicken and patting it dry. Prepare the simple spice rub, sprinkle 1-1/2 teaspoons of the rub inside the large cavity of the chicken; then sprinkle another 1/2 teaspoon of the rub inside the neck cavity.

Coat the chicken with the olive oil (or vegetable oil); make sure that the entire bird is covered.

Sprinkle 2 tablespoons of the rub over the exterior of the chicken. Cover the surface evenly.

Pour out one-third of the can of beer (about one-half cup). Create several holes in the top of the beer can in order to vent the can properly, allowing steam to be released when the chicken is cooked.

Add the final 2-1/2 teaspoons of the rub mixture to the remaining beer in the can. This may cause the beer to foam over slightly.

Hold the chicken held upright with the large opening facing down; then slide the chicken over the beer can, taking care not to tip the can. Pull the legs forward and tuck the wings behind the bird (unless the wing tips are missing).

Place the chicken in the oven or on the grill. If you are grilling the chicken, cook it over medium heat with the grill cover closed. If you are roasting the chicken in the oven, cook it at 350ºF.

For both cooking methods, cook the chicken about 1-1/2 hours. To ensure proper doneness, make sure the temperature of the thigh is 170ºF, as measured with a reliable meat thermometer.

Remove the chicken from the grill or oven, tent with foil, and allow it to rest for 15 to 20 minutes before carving. The temperature of the meat will continue to rise, reaching a safe temperature of 180ºF in the thickest part of the thigh.

To remove the chicken from the beer can, use several layers of folded paper towels in each hand to insulate skin from the hot chicken and beer can. Hold the bottom of the beer can firmly with one hand and pull the chicken off the can with the other. Carve the chicken and serve.  

Beer bread

(recipe adapted from here)

Ingredients:

2 1/2 teaspoons active dry yeast

12 oz. beer (warmed up to luke warm) - the darker the beer the darker and more beer flavor your bread

1 tablespoon Sugar

2 tablespoons butter, melted

2 cups all purpose flour

1 1/2 cups whole wheat flour

1 tablespoon salt

Directions:

In a small bowl add the warmed beer, sugar, butter and active dry yeast. Let it sit for about 10 minutes to let the yeast dissolve. 

While you are waiting for the yeast to dissolve mix together the all purpose flour, whole wheat flour and salt. Once the yeast is dissolved, add it into the dry ingredients and knead the dough. Add more flour if that necessary. Place your dough into a greased bowl and cover to let rise. 

Once the dough has doubled in size, dump it onto a flour surface and punch it. Then knead it for about 1-2 minutes.

Place your dough into parchment paper or a silpat on a baking sheet and shape into the form you'd like it to be in the end. Tuck the sides under after you've achieved the shape you'd like. That will stretch the top out a bit.

Cover it loosely and let it rise until it has doubled in size again. 

Preheat oven to 450 degrees. While waiting for your oven to preheat, slice 3 slits down the top of your loaf.

Once your oven reaches 450 degrees, put your loaf in for about 20-25 minutes until your loaf is a nice golden brown. Let rest at least 15 minutes before cutting into. 

Shortcrust Pastry Kiflice

(recipe adapted from here)

Ingredients:

1 cup (250 ml) beer

1 cup sunflower oil

4 cups cake flour

1 cup flour

1 vanilla sugar

jam or thick marmalade, for the filling

icing sugar

Directions:

1. Whisk together flour and vanilla sugar. Add beer and oil, stir with a wooden spoon, then kneed the dough by hands. A dough should be easy to work with, it shouldn't be sticky, but soft and fat.

2. Divide the dough into 10 balls, about 120-125 g each. Flatten it by your hands, then roll out to 20 cm diameter circle using rolling pin. Cut into 8 triangles, place 1/3 tsp of jam onto each one. Fold. Reffer to this link for folding technique.

3. Bake in the oven preheated to 180-200°C for about 18-20 minutes, or until dough starts to get golden. They should not get golden brown, but keep light gold color instead. While still hot, roll baked kiflice into icing sugar, thoroughly. The dough itself has no sweeteners at all, so roll kiflice into sugar well. Once cooled, store in an airtight container.