Mood color — red: bright dishes for a gourmet meal

How often do you cook by matching food by … color? Try to use an unusual approach — and you will not only please your taste buds, but also stimulate the brain. We offer simple recipes from Kati Pal that do not require many hours of vigil at the stove.

There are such colors that you are saturated even from one contemplation … These are the dark shades of red. Ripe cherries, beets, red meat or fish will not only make the table extraordinarily elegant, but will also add nobility and solemnity to the meal.

There are a lot of dark red foods in nature — why not use this to turn dinner into a work of art? Take beetroot as an assistant in all its variations, from soup to salad. Do not forget that this sweet root vegetable is great to use raw or, as in the tzatziki recipe, baked.

By the way, you can fool around and color something with juice squeezed from beets: cook lightly salted salmon with a burgundy border, crimson squid or purple spaghetti. Take the beef and make a crimson carpaccio or bake it into a pink bloody steak.

And what a beautiful fresh tuna tartare! Numerous dark red berries allow the fantasy to unfold in the field of desserts and cocktails. Raspberry or blackberry smoothie, open cherry pie — but still, I advise you to take up the incredible black berry pudding without delay, that’s what will blow your receptors!

Octopus with beetroot tzatziki

For 6 people

Preparation: 30 minutes

Waiting time: 30-40 minutes

Ingredients

600 g young octopuses

4 garlic cloves

100 g red onion

70 ml olive oil

2 tsp honey

400 g beet

5 sprigs of red basil

100 ml Greek yogurt

30 g pine nuts

1 / 2 lemons

Salt and black pepper to taste

Bake the beets in foil until soft (30–40 minutes), peel and grate on a coarse grater. Roast the pine nuts in a dry frying pan. Finely chop 1 clove of garlic and most of the basil, mix with beets and season with yogurt and lemon juice, salt.

Defrost octopuses and cook for 5-10 minutes until soft, put in a colander (you can immediately buy ready-made octopuses in oil — drain the oil). Finely chop the garlic and red onion. Heat olive oil in a frying pan, fry onion and garlic, add honey and octopus and quickly fry over high heat until crisp, add lemon zest. Arrange on a tzatziki dish, top with warm octopuses and garnish with basil leaves.

Pudding «Black Berry»

For 12 people

Preparation: 1 hour

Waiting time: 12-24 hours

Ingredients

1 kg frozen black

currants

400 g sugar

520 ml of water

For the cakes:

175 g flour

175 g sugar

3 eggs

125 g butter

1 Art. l. milk

1 tsp razrыhlitelya

To apply:

300 ml whipped cream 33%

You will need a 2 liter round plastic container and a plate that fits inside the container and can be used as a press. Preheat oven to 180°C. Beat the butter and sugar, then, continuing to beat, add the eggs one at a time, stir in the flour and baking powder, add the milk.

Cover the bottom of a round shape with parchment, lay out the dough. Bake 30 minutes. Remove from mold and cool. Cut in half horizontally. Line the edges of the round container with a biscuit (it doesn’t matter if it breaks — all this will later hide in the currant juice). Leave one round part of the biscuit for the «lid» of the pudding.

Mix sugar with water and bring to a boil. Add currants and cook for 3-4 minutes. Immediately pour half of the hot liquid and berries into a bowl. Add fragments of biscuit, pour out the remaining liquid, put a round layer (like a “lid”) of biscuit on top, press it with a plate and put a press on top of the plate (you can use a jar of water) so that the entire biscuit goes into syrup.

Leave for 12-24 hours (this pudding will keep in the refrigerator for 4-5 days). Before serving, invert the pudding onto a platter, pour over the rest of the sauce, garnish with whipped cream.

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