Meat

Hutsul Banosh

Hutsul Banosh


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Hutsul Banosh Ingredients

  1. Coarse corn flour 1 cup
  2. Sour cream 25-45% fat content 500 grams
  3. Pasteurized whole milk 3-5% fat content 1 cup
  4. Pork fat (neck, cheek or brisket) 400 grams
  5. Lard pork 2 tablespoons
  6. Onion 1 head
  7. Sheep feta cheese 200 grams or to taste
  8. Salt 1 teaspoon or to taste
  9. Sugar 1 teaspoon or to taste
  10. Ground black pepper to taste to taste
  • Main ingredients: Lard, Corn grits
  • Serving 3 servings
  • World CuisineUkrainian Cuisine

Inventory:

Plate - 3 pieces, Bowl - 2 pieces, Glass, Tablespoon, Knife, Cutting board, Stove, Teaspoon, Wooden spatula, Deep cast iron pot with lid, Oven, Frying pan, Flat large plate

Hutsul banosh preparation:

Step 1: prepare the ingredients.

For the preparation of this dish, no small role is assigned to the proper selection of products. First fat, it should be fresh better than homemade, the skin should be soft, fat with small layers of meat, scorched by straw. Most suitable for the preparation of this dish is the pork neck, cheek or brisket. We put 400 grams of fat on a cutting board, cut into small pieces with a knife and transfer to a plate. The diameter of the pieces is arbitrary, about 4 by 2 or 5 by 3 centimeters. Now sour cream, it is necessary to stock up on this product in advance, three days before making the banosh, put it in the refrigerator and let it lie there. Immediately before preparing the banosh, we take out 500 grams of sour cream from the refrigerator and pour into a bowl. Then we select the most important ingredient - cornmeal. It should not be coarse, medium grinding. We pour 1 cup cornmeal in a bowl. One onion clean with a knife from the peel, rinse under running water and cut into half rings or a large cube on a cutting board. The thickness of the floor rings is up to 5 millimeters, and the diameter of onion cubes 1 per 1 centimeter. We put the chopped onion on a plate, helping ourselves with a knife. Brynza - of course for a real banosh she must be a sheep, to taste salty, according to elastic consistency. Two hundred grams of feta cheese break hands into small pieces and put on a plate. We will also need 1 cup pasteurized whole milk in order to dilute sour cream and 2 tablespoons lard for frying lard and onions.

Step 2: prepare the Hutsul banosh.

We turn on the stove to the middle level and put on it a cast-iron deep pot. We put 500 grams of sour cream in a pig-iron giant and so that it is not very thick, we dilute it with 1 cup of whole distilled milk. Bring the ingredients to a boil and season with 1 teaspoon of salt and 1 teaspoon of sugar without slides. The amount of salt and sugar is not important, you can put these ingredients to taste, but do not forget that the feta cheese is salty. Then we take a bowl with groats and carefully, with a thin stream, pour it into a cauldron with diluted boiling sour cream, stirring the ingredients intensively and without stopping with a wooden spatula. Stir the banosh without stopping, in a clockwise direction until thickened, until droplets of fat appear on the surface. Continuously stirring with a wooden spatula, bring the corn flour to a thickening. About 25 to 30 minutes although it all depends on the quality of flour and sour cream. Ready banosh should freely lag behind the walls of the pot. Then we cover the pot with a lid, put it in the oven, preheated up to 100 degreesand let the cornmeal swell even more over 5 to 10 minutes. We leave the finished banosh in the switched off oven so that it does not cool.

Step 3: fry lard and onions.

While the banosh reaches full readiness in the stove, prepare the lard and onions. On a stove included, put a frying pan on a strong level, heat it and put 2 tablespoons of lard in it. When the fat is melted, add slices of pre-chopped bacon to the pan and fry them until golden brown. After frying fat, fat will become 2 times more, and it should be, because onions have the ability to absorb fat. Add chopped onion to the fried lard, and ground black pepper to taste. We mix the ingredients with a pre-washed wooden spatula, frying the onions from all sides to a pink, transparent color. All ingredients are ready. We take a large flat plate, pour porridge of cornmeal on it, put pork fried cracklings with onion on top, sprinkle with slices of feta cheese and pour over the remaining pork fat. Case for small tasting!

Step 4: serve Hutsul banosh.

Hutsul banosh is served only hot on a flat large plate, in layers. The first layer of cornmeal porridge, the second layer of pork greaves, fried with onions, the third layer of feta cheese and the fourth layer, melted pork fat. By tradition, this dish is savored with a glass of whey or yogurt, which perfectly complement the taste of this dish. I hope you enjoyed the Hutsul cuisine and you enjoyed the Hutsul Banosha cooking and tasting. Enjoy your meal!

Recipe Tips:

- - Required! Use only a wooden spatula or wooden spoon to stir the cornmeal porridge. Metal equipment is in contact with sour-milk products during oxidation. And there is a risk that sour cream, milk or cream may curdle.

- - To make a real banosh, the feta cheese must be sheep, but since this type of cheese is very rare in large megacities, and it is not always possible to get it, you can take any other feta cheese, such as cow or goat. The main thing is that the cheese should be sour, salty, the piece should be dense, fat, without a lot of colostrum. And do not try to replace the feta cheese with hard cheeses or home-made cottage cheese, you will not be able to convey the real taste of a properly prepared dish - Hutsul banosh.

- - It is desirable that the sour cream in this dish was homemade. Also, sour cream can be replaced with good homemade cream 20 - 25% fat.

- - You can double or triple the amount of onion at will, but taking into account that it does not interrupt the taste of fried bacon.

- - Instead of pork cracklings, fatty pork meat, tenderloin or sliced ​​with slices of bacon is very often used. First, the meat is pickled in spices and tomato, then fried in a pan until golden brown, and only after that add onion, which is stewed with meat for 10 to 12 minutes until it becomes transparent.

- - In this dish you can use 3 types of fat raw, smoked and salted. But do not forget that the last two options are already salted and do not require a lot of salt.

- - Initially, banosh was served only with onions and cracklings and was considered food for poor people, nowadays various types of mushrooms are often added to this delicacy. It can be chanterelles, honey mushrooms, russula and many other edible mushrooms. They are fried separately in pork fat and laid on greaves.



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