Dutch Sauce. Hollandaise Sauce Secrets

Steam roll Khanum, recipe with photo

Khanum roll is a national dish of Uzbek cuisine, it has many names... Cooking Khanum according to the recipe with a photo that is as close to the original as possible!

So, dear friends, let me present to your attention khanum roll recipe. I prepared the recipe with photos so that everything is clear and understandable, because making a Khanum roll is not as easy as it seems at first glance 🙂 We will cook Khanum in a slow cooker, but a regular double boiler will do!

Khanum is a national dish of Uzbek cuisine and has many names: Khonym, Oromo, Hunon, Burma, Kiymali, Orama, Kirkabat. It is prepared from very finely chopped lamb with the addition of fat tail fat. It is somewhat reminiscent of manti, but the roll is usually prepared for a couple, and not in portions, but as a whole roll.

I prepared the Khanum recipe with photos in a slow cooker, I used a steaming grate. For the filling, I always choose beef and add cabbage or less often potatoes. I often take ready-made puff pastry without yeast, if there is no time to knead by hand. By the way, the dough for the roll should be sufficiently steep and elastic if you want to knead it yourself.

Steam roll khanum - ingredients:

• Yeast-free puff pastry - 500 g
• Minced beef - 500 g (I usually have a spatula)
• Onion - 250 g
• Garlic - to taste
• White cabbage - 400 g
• Hard boiled egg - 2 pcs
• Vegetable oil - 1 tbsp.
• Herbs, spices, salt - to taste

Cooking khanum roll for a couple in a slow cooker

Note - from this amount of products I get two rolls. I divide the dough and filling in half.

Grind the beef for the roll into minced meat.

Finely chop the cabbage.

Boil in salted water until tender. It is necessary that the cabbage becomes soft, but not overcooked. How much to cook is hard to say, it all depends on the type of cabbage. I usually boil for about 3 minutes.

In the meantime, mince the onion for the meat.

Add it to the minced meat, squeeze the garlic there and generously sprinkle with spices. We mix everything well.

Fry the finely chopped onion in vegetable oil and add to the cabbage.

We rub the eggs on a fine grater.

And also add them to the cabbage with onions. Mix well.

Eggs may or may not be added. But they make the filling more tender.

Roll out the puff pastry, lay out half the minced meat in an even layer.

Spread the cabbage with eggs in the same even layer on top.

Carefully wrap and form our first Khanum roll =)

Approximately like this:

We pinch the edges tightly and fasten with toothpicks. We put in a double boiler and cook for 40-45 minutes.

When the timer squeaks, we get such a roll. Carefully remove from the steamer and remove the toothpicks.

Steam roll Khanum is ready! Welcome to the table =)

Calorie roll Khanum per 100 g = 208 kcal

• Proteins - 8.6 g
• Fats - 13 g
• Carbohydrates - 14.2 g

Cooking time: 1 hour 30 minutes

Bon appetit everyone! Try it, the roll is very tasty, satisfying and it does not go off scale, as is the case with fried goodies =)

2015-08-21

Anyone who has ever been to Uzbekistan, most likely tried this dish. There it is served in all cafes and canteens. Craftswomen who make this dish at home sell it in bazaars. In terms of its popularity, it is on a par with, and today I present to you the recipe for making this yummy. This is a wonderful and easy to prepare dish, I'm sure many will like it.

Products:

The recipe is for 8-10 servings. For cooking, we need a mantyshnitsa. (steamer)

1. flour - 1 kg
2. water - 250 ml
3. salt - 1 tbsp. spoon
4. vegetable oil - 1 tbsp. spoon
5. minced meat - 1 kg
6. onion - medium-sized heads 10 pcs (7 pcs in "Khanum" and 3 pcs for frying)
7. potatoes - 8 pcs
8. tomato paste - 50-100 gr
9. spices - to taste
10. bell pepper (preferably red) - 1 pc.

How to cook "Khanum":

1. First, prepare the dough. The dough is prepared in the same way as for dumplings, only without the egg. Mix water with salt and add vegetable oil. Next, add the sifted flour and knead the dough. Cover the finished dough with a napkin and set aside.

2. Peel potatoes and onions. We cut the potatoes into thin oblong slices or rub them through a coarse grater, cut the onion into thin half rings. We divide the dough into 4 parts. We roll out the first part into a thin, rectangular or square layer. We spread 1/4 of the onion, 1/4 of the potatoes and the same amount of minced meat on it. Distribute evenly over the entire surface of the dough. Salt, pepper and add spices (zira is a must and cilantro can be used). Then roll up the dough.

3. Cooking the mantle. Pour water into the lower pan of the mantle and grease the first circle with oil. We lay out on it, in a circle, the resulting roll.

We do the same three more times. There should be 4 rolls in total. We turn on the fire and cook after boiling water, over low heat, with the lid closed, for about 45 minutes.

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Although many people have not heard of hollandaise sauce, it is it that is the basis of many pastas and seasonings. The seasoning is very similar to the truth, it has a completely unusual and rather delicate taste.

This sauce is prepared with the obligatory use of egg yolk. Its color should be pale lemon, opaque, but with a greasy sheen. It resembles a creamy paste with a smooth texture and has the flavor of good butter. To make a real hollandaise sauce, you need to know all the subtleties and secrets of cooking. It is usually served with fish, asparagus, or with it. It is also the basis for a number of other sauces, such as olive and mustard, as well as mikado gravy. There are several famous chefs who claim that hollandaise sauce is a great addition to vegetable salads.

Hollandaise sauce is closely related to French sauce. As far back as the 17th century, there are written references to the sauce, which is very similar in recipe to Hollandaise. After the city of Isigny-sur-Mer in Normandy became famous for its own production of butter, the sauce became known as "Sauce Isigny". When butter became scarce in France during World War II, it was imported from Holland. Therefore, the name of the gravy was changed to "hollandaise sauce", indicating the supplier of the oil, and has not changed since. The famous culinary specialist Francois Pierre de la Varenne (1618-1678) in his cookbook Le cuisine françois (Pravda described in detail the hollandaise sauce, the recipe of which was given there.

The method of its preparation is sometimes controversial. A well-known culinary specialist claims that not a single person will succeed the first time. And another famous chef - Delia Smith - recommends mixing all the ingredients in turn with a blender. The advantage of this method is that the sauce can be made in advance and stored in the refrigerator, and only reheated in a saucepan of warm water before serving.

Marco Pierre White's simple method of preparing the sauce is to mix the ingredients together and then warm the mass to room temperature. Many chefs claim that the presence of water in the original recipe makes the sauce softer. But without exception, culinary experts agree that the key to success in preparing the sauce is the appropriate temperature for heating the yolks and the required mass density. During the cooking process, the sauce must be constantly stirred. As famous chefs say, if you make hollandaise sauce, you can be considered a hero. By the way, use in its preparation will lead to a green tint of the mass due to the passage of chemical reactions. And overheating the sauce can cause it to curdle.

What ingredients are needed to make hollandaise sauce? Not so much. Half a cup of butter, four egg yolks, the juice of half a lemon, a pinch of salt and the same amount of white pepper. The most important thing in making a sauce is mixing all the ingredients. First you need to put the yolks in a deep bowl, add salt and pepper and beat with a mixer. Gradually melted butter is introduced to them. You need to beat until the yolks combine with the butter and become. It is worth noting that the hollandaise sauce should eventually be similar in consistency to mayonnaise. In any case, the color for sure. At the end of cooking, you need to add lemon juice to give the sauce a special flavor.

Hollandaise sauce can be seasoned with one of the following ingredients - tarragon, chili peppers, shallots, anchovies. It can be served separately in a small dish or put in portions on the edge of the plate, and you can also pour it over the finished dish. In any case, you need to remember that this sauce can only be used for certain dishes in order to emphasize their taste and aroma.

Hollandaise sauce is also called Hollandaise sauce. It has a creamy consistency and the main ingredients are butter and egg yolks. Despite the name, the sauce is not related to Dutch cuisine. The recipe appeared in France in the 19th century and since then the recipe has not changed much.

Classic hollandaise sauce

It is traditionally prepared in a water bath, but can also be made with a blender. The calorie content of the classic hollandaise sauce is 316 kcal, one serving is obtained. The hollandaise sauce is prepared according to the recipe in 15 minutes.

Ingredients:

• three yolks;
• 130 g of plum oil;
• two pinches of salt;
• ground black pepper;
• one and a half tsp lemon juice.

Cooking:

1. Add salt to the yolks, melt the butter, without boiling.
2. Beat the yolks in a blender until they become a fluffy white mass.
3. Pour the melted cooled butter into the mass, drop by drop, whisking constantly.
4. Beat until the mass thickens.
5. Add pepper and lemon juice, beat for another 35 seconds.

The finished sauce is similar in consistency to a cream - thick and glossy. The sauce is served warm to the table. You need to heat it up in a water bath.

Hollandaise white wine sauce

White wine can be added to the hollandaise sauce ingredients. It turns out one serving, calorie content - 379 kcal. Hollandaise sauce takes 20 minutes to prepare.

Required Ingredients:

• drain oil. - 100 g;
• one tbsp white wine;
• three yolks;
• ground pepper and salt;
• one tsp soluble broth;
• a pinch of sugar;
• one tbsp lemon juice;
• three tablespoons of cream.

Cooking steps:

1. Melt the butter, pour hot water into a bowl.
2. In another smaller bowl, combine wine and broth, sugar, salt, lemon juice and pepper.
3. Stir the yolks into the mixture and beat everything with a whisk.
4. Place the bowl of sauce into a bowl of hot water and beat the mixture until a white foam appears.
5. Pour in the oil in batches, stirring constantly.
6. Pour the sauce into a saucepan and put on a small fire, beat until thickened.

Ingredients:

• 175 g of plum oil;
• two l. Art. water;
• spices;
• two l. Art. lemon juice;
• 4 yolks.

Cooking step by step:

1. Melt the butter in a frying pan over low heat. Remove the foam and let the oil cool.
2. Add water to the yolks and beat for 30 seconds.
3. Put the yolks in a water bath and beat for three minutes.
4. Remove from heat and add the cooled butter in portions, beating the yolks.
5. Add lemon juice and spices.

You can serve salmon with hollandaise sauce prepared according to the recipe.

Poached egg with hollandaise sauce

This dish is called Eggs Benedict. It takes half an hour to make a poached egg hollandaise sauce. It turns out two servings, calorie content 628 kcal.

Required Ingredients:

• two eggs;
• three yolks;
• 80 g of plum oil;
• 1 spoon of paprika;
• 1 spoon of lemon juice;
• bread - 2 slices;
• 4 slices of ham;
• 1 spoon of vinegar;
• salt.

Cooking:

1. Beat the yolks in a blender and add the lemon juice with paprika.
2. Melt butter and cool. Pour in a trickle to the yolks, whisking constantly.
3. Pour the sauce into a saucepan and set to heat in a water bath. Stir with a whisk until it starts to thicken.
4. Remove from heat and transfer to a cold container to prevent curdling.
5. Put the cooled sauce in the refrigerator for half an hour.
6. Toast the bread on both sides in a toaster, grill or dry skillet.
7. Boil the poached eggs: Crack the eggs into a bowl, one by one.
8. Add vinegar to a saucepan of water and heat to a boil, but do not boil.
9. Stir the water with a spoon to make a "funnel" and pour the eggs one at a time into the funnel.
10. Cook over low heat for five minutes. The water should not boil while boiling.
11. Lay the eggs on a paper towel to remove excess water.
12. Place ham on slices of bread and top with eggs. Drizzle sandwiches with hollandaise sauce.

Poached eggs with hollandaise sauce are perfect for breakfast and for a snack.