Ovo je jedna vrlo zanimljiva kombinacija. Deluje zahtevno, a u stvari priprema ide paralelno i brzo. Količine prilagoditi potrebama... Za jednu osobu je sasvim dovoljna porcija koja sadrži: 2 parčeta mesa, 2-3 kašike prženih vrganja, 1 manju tikvicu punjenu kuskusom.
Piletina
Pileće grudi (skinuti kožicu i odvojiti od kosti)iseći na deblje šnicle, posoliti, pobiberiti, posuti "alevom" paprikom (mlevena crvena začinska paprika) i lepo rukama utrljati začine. U većem tiganju zagrejati malo ulja, staviti 2-3 čena belog luka (neoljušten, samo zgnječen nožem), prstohvat sušenog ruzmarina ili par grančica svežeg, staviti začinjeno meso i na umereno jakoj vatri pržiti - povremeno prevrnuti meso. Gotovo je kada lepo porumeni sa obe strane. Iako je reč o belom mesu, pripremljeno na ovaj način biće iznenađujuće sočno. Bitno je da komadi budu malo deblji, da se ne prže suviše dugo (ali da ne ostanu "živi" u sredini) i da se prevrću tokom prženja.
Vrganji
Šumski ili gajeni vrganji služe se kao prilog, pa nije neophodna neka velika količina. Pečurke temeljno očistiti papirnim ubrusom. Znalci kažu da ne bi trebalo da se peru. Ipak, propustim ih kroz mlaz tekuće vode na par sekundi - ništa im ne fali, ne gube na ukusu. Pečurke iseći na krupnije listove debljine oko 0.5cm, pržiti ih na puteru, ali lagano, na umerenoj temperaturi. Kada smekšaju, gotove su. Samo ih na kraju treba malo posoliti. Da bi ukus vrganja došao do izražaja, druge začine izostaviti.
Tikvice punjene kuskus-om
Pripremiti manje i mlade tikvice (dužine 15-20cm), lepo ih oprati, iseći krajeva ali ih ne ljuštiti. Iseći tikvice uzduž na pola i pažljivo izdubiti, odstraniti srednji deo sa semenkama, da se dobije lepo čanče. U vatrostalnu posudu odgovarajuće veličine staviti malo ulja, poređati tikvice u jednom redu, tako da izdubljena strana bude okrenuta na dole, kratko zapeći u rerni na 180°C, samo da malo smekšaju i puste vodu.
Dok su tikvice u rerni, pripremiti nadev od kuskus-a. Za punjenje 2-3 male tikvice (4-6 čančića) potrebno je sitno iseckati 1 glavicu crnog luka srednje veličine i u šerpici propržiti na malo ulja, da postane staklast. Luk posoliti, pobiberiti, ne vaditi iz šerpice nego samo naliti sa oko 100-150ml pileće supe (može kocaka rastvorena u vrućoj vodi ili samo voda) - ostaviti da provri. Čim provri, skloniti sa ringle i dok je još vrelo sipati kuskus da ogrezne, dodati oko 150-200g izgnječenog feta sira, par iseckanih listova svežeg bosiljka ili peršuna, 3-4 kašike iseckanih crnih maslinki. Poklopiti, sačekati desetak minuta da kuskus smekša, apsorbuje tečnost, pa onda kašikom promešati. Osim maslinki, može da se upotrebi i neko drugo povrće (propržene paprike, kisele paprike, kapar, kukuruz, obareni grašak... čak i inćuni bi se fino uklopili). Po potrebi, dodati so i biber.
Omekšale tikvice posoliti i pobiberiti, napuniti pripremljenim kuskus-om, čančiće poređati u podmazanu posudu za pečenje, posuti sa malo izmrvljenog feta sira, odozgo poprskati sa malo ulja i vratiti u rernu da se zapeče (10-15 minuta, sir će lagano da porumeni).
Piletinu, vrganje i punjene tikvice poslužiti vruće! Bilo koja salata od svežeg sezonskog povrća će se fino uklopiti.
I piletina, i vrganji, i punjene tikvice, pojedinačno, uz svežu salatu, mogu da budu izuzetan obrok - jednostavan, brz, ukusan, zdrav...
Sastojci (za 4 osobe): za piletinu - oko 500g pilećih grudi bez kosti, so, biber, mlevena paprika (takozvana "aleva"), 2-3 čena belog luka, malo svežeg ili sušenog ruzmarina, ulje za prženje; za vrganje - oko 200g šumskih ili gajenih vrganja, oko 50g putera; za tikvice punjene kuskus-om - 3-4 manje mlade tikvice, 250g feta sira, par listova svežeg bosiljka ili svež peršunov list, 3-4 kašike seckanih crnih maslinki (ili crvene paprike, kapar, kukurz, obareni grašak...).
Chicken fillet, porcini, courgettes & couscous
This is an interesting lunch combination. It seems complicated, but in fact everything goes fast. Adjust the quantities to the needs... One person serving: 2 pieces of meat, 2-3 tablespoons roasted porcini mushrooms, 1 small courgette filled with couscous.
Chicken
Cut the chicken breasts into thick steaks (bones and skin removed), rub in some salt, pepper, cayenne pepper. In a large pan heat a lug of oil, put 2-3 cloves garlic (unpeeled, just crushed), a pinch of dried rosemary or a few sprigs of fresh, fry chicken breasts on a medium high heat - turning occasionally. When golden and cooked through, it's done.
Porcini mushrooms
Wild or grown porcini mushrooms are served as a side dish. So you don't need a large amount (200g is just right for 4 servings). Clean the mushrooms with a paper towel. Some master chef might say it should not be washed. However, I put them under the running water for a few seconds and nothing's wrong with their taste. Cut the porcini into large slices about 0.5cm thick, sautee them in butter, but slowly, on a medium heat. Don't overcook the mushrooms, they are ready to serve when nice and soft (10 min. or so). Just sprinkle with some salt. To enjoy the porcini's full taste, avoid adding other spices. It's the simplicity rule.
Courgettes stuffed with couscous
You need smaller courgettes (not to be over ripe) 15-20cm long. Wash them, trim the ends, but do not peel. Half the courgettes with a sharp knife, lengthwise. Carefully scoop out the middle part, with a spoon, to form boat like shape. Put some oil in a baking dish of appropriate size, arrange the prepared courgettes with a cut-side down, bake shortly in a preheated oven at 180°C, just to soften slightly (easily pierced with a fork).
While the courgettes are in the oven, prepare the couscous. To prepare the stuffing for 3-4 smaller courgettes (6-8 halves) you need to fry in some oil finely chopped 1 medium sized onion (until softened), season with a pinch of salt and pepper. Do not take it out of the pan, just add 100-150ml of chicken stock (chicken stock cubes dissolved in hot water or just hot water) - allow to boil. As soon as it boils, remove from the heat, immediately stir in 1 cup couscous, add about 150-200g crumbled feta cheese, few tablespoons of chopped fresh basil or parsley leaves, 3-4 tablespoons chopped black olives. Cover, wait five minutes until couscous absorbs the liquid and gets tender, then stir with a spoon. Besides olives, some other vegetables could be used (fried red peppers, capers, corn, boiled peas... even anchovies would fit nicely). If necessary, add some salt and pepper.
Take a baking dish of appropriate size, put a lug of oil, arrange courgettes cut-side up, season with salt and pepper, and stuff with couscous mixture. Sprinkle with remaining feta and some oil. Bake until cheese is slightly browned (10-15 minutes).
Serve chicken, mushrooms and stuffed courgettes while hot! Any fresh seasonal vegetables salad will perfectly match.
Each one of those dishes (chicken, mushrooms or stuffed courgettes)served separately, with a fresh seasonal vegetables salad is an exceptional meal - simple, quick, delicious, healthy...
Ingredients (4 servings): for the chicken fillet - about 500g chicken breasts (bones and skin removed), salt, pepper, cayenne pepper, 2-3 cloves garlic, some fresh or dried rosemary, oil for frying; for porcini mushrooms - about 200g wild or grown porcini, about 50g butter; for courgettes stuffed with couscous - 3-4 small courgettes, 250g feta cheese, few tablespoons fresh basil or parsley leaves, 3-4 tablespoons chopped black olives (or red peppers, capers, corn, boiled peas...).
