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[title] => Otkrivamo kako su mladi imotski kuhari napravili čudo i ‘raspametili‘ svjetske kulinarske face, odali su nam svoje vrhunske recepte! Tko kaže da Imoćani samo znaju za janjca
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Jeste li čuli vic o receptu “hobotnica na imotski način”? Ako niste, potražite ga negdje na internetu pa ćete se nasmijati do suza.
Mi ćemo vam samo spomenuti da je u sadržaju pripreme za hobotnicu jedan od glavnih sastojaka mlado pečeno janje s imotskog pobrđa.
Dakako da ćete odmah i komentirati kako Imoćani i nisu baš tako spretni u pripremi morskih delicija. No to je samo razmišljanje onih koji baš i nisu upućeni u spretnost kuhanja ljudi iz srca Dalmatinske zagore. A s ovom istinitom pričom može se to itekako potvrditi. To više što glavnu ulogu u njoj igraju mlade imotske kuharske nade.
Prije nekoliko dana u Supetru na otoku Braču, naime, završilo je veliko i priznato međunarodno kulinarsko natjecanje pod nazivom “Biser mora”. To je ujedno i najveće kulinarsko natjecanje u ovom dijelu Mediterana.
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Na njemu su, osim hrvatskih gastrospecijalista iz Zagreba, Opatije, Splita, Sinja, Omiša, Osijeka, Varaždina, Trogira, sudjelovali i meštri od kužine iz Turske, Crne Gore, Italije, Slovenije, Sjeverne Makedonije, Srbije. Zasigurno bi ih bilo i još puno više iz mnogih zemalja Europe da nije krize oko Ukrajine.
Ono što je nama zanimljivo u ovoj priči svakako je činjenica što je na “Biseru mora” sudjelovalo i 36 strukovnih škola s oko 200 mladih kuhara. I, eto, u toj silnoj i kvalitetnoj skupini prijavili se i učenici Industrijsko-obrtničke škole, smjer kuhari, iz Imotskog.
Prijavili se, otišli u Supetar, pripravili meni po svom izboru i pobijedili. Štoviše, raspametili su neke članove stručnog ocjenjivačkog suda, kojega su redom činili svjetski poznate kulinarske face. Isti nisu mogli odoljeti a da ne dadu vrhunske ocjene za kategoriju pripreme menija u tri slijeda, koji je bio predviđen za učenike 36 škola.
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I sad se pitate koje su to jelo pripremili mladi Imoćani Anamarija Kujundžić i Jakov Vrljičak, maturanti imotske škole kuharskog smjera, pod mentorstvom svoga učitelja Mirka Tolića, i vratili se u Imotski sa zlatnom medaljom.
Htjeli baš ribu zbog njene delikatnosti
Za predjelo su poslužili tunu u sezamu ili tataki tunu, japanski recept, ali s itekako debelom imotskom podlogom; za glavno jelo mariniranog brancina u maslinovu ulju i šafranu s imotskim prirodnim sastojcima i za desert tart od jabuka na imotski način. Eto cijeli ručak s morskim resursima, ali i s imotskom infrastrukturom.
– Baš tako – veli nam meštar Mirko Tolić, koji obučava mnoge buduće imotske kuharske genijalce.
– Moram priznati da je ovo uistinu najveći uspjeh naše škole, ali i dokaz da imamo nevjerojatno nadarene učenike, koji će danas-sutra, nastave li s napredovanjem u pripremi jela, kuhanju, dosegnuti same vrhove kulinarstva. Potajno sam se nadao nekom dobrom rezultatu, a ova zlatna medalja od kulinarskih magova je nešto prekrasno.
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A zašto nismo uzeli neki naš recept iz Zagore, neko jelo koje bi isto tako, uvjeren sam, očaralo žiri? Nismo, već smo htjeli baš ići s ribom, jer koliko god se čini da priprema ribe ide jednostavno, to je vrlo osjetljiva namirnica.
Meso u nekim trenucima pripreme možete dorađivati, spasiti, a riba, ako se raspadne, ako joj koža pukne, tu nema spasa. To je jedan razlog, a drugi, htjeli smo dokazati da se i riba, ma koja bila, može s imotskim sastojcima u pripremi poslužiti u najizbirljivijim restoranima svijeta. To odgovorno tvrdim – veli nam Mirko Tolić.
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Normalno da smo odmah za naše čitatelje priupitali za recepte njihova pobjedničkog menija. Samo, ako hoćete da vam jelo bude i blizu ovoga pobjedničkog, morat ćete se zaputiti u Imotski i Imotsku krajinu i pribaviti onu autohtonu infrastrukturu, i onda je implementirati u tunu, brancin ili neku drugu ribu.
Ovisi o stotinu nijansi
– Tako je, no nije problem dati recept, tu priprema ovisi o stotinu nijansi koje u onome tko spravlja jelo trebaju planuti baš kada je potrebno. A to vam znači imati talent, razumijete.
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Mi svako jelo prije pripreme praktički sanjamo i zaista želimo biti vrhunski kuhari, neki šefovi kuhinje u nekom vrhunskom hotelu – vele nam mlada Anamarija Kujundžić i njezin kolega Jakov Vrljičak, koji su bili zvijezde “Bisera mora”.
Evo konačno i recepata pobjedničkog menija mladih imotskih kulinarskih majstora. Objasnio nam ih je njihov mentor Mirko Tolić.
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Pobjednički recepti
1. Predjelo: tuna tataki u sezamu
Od fileta tunjevine radi se pravokutnik tri puta sedam centimetara. Taj filet mariniramo u umaku od soje jedno 15 minuta prije pripreme. Nakon toga filet vadimo i uvaljamo ga u bijelo-crni sezam.
Tu je vrlo kratka termička obrada, od svega tridesetak sekundi, tako da tunjevina u sredini bude gotovo sirova, jer kažu da ni jedan slikar još nije uspio dobiti boju sirove tunjevine.
To je boja koja se ne može dobiti nikakvom tehnikom. Onda se odradi jedna redukcija od crnoga vina, i to imotskog vinara Grabovca, potom domaći med našega Pere Brnića Perića.
Zatim ide aceto balsamico, reducira se i dobije se umak. Ide majoneza i vasabi, začin azijskog podneblja. Ono što je očaralo žiri bili su vrhovi naših samoniklih biljaka kuka i šparoga i izdanci od mlade rokule.
2. Glavno jelo: filet od brancina
Marinira se u maslinovu ulju i šafranu, začinili solju i paprom i pržili ga se na tavi. Za prilog se radi pura na ribljem temeljcu, uz dodatak svježeg crnila od sipe, i na kraju parmezan. Tu je još povrće – tikvica, paprika i patlidžan – koji su se malo dinstali na tavi i flambirali konjakom. Radili smo i hrust od parmezana i prilog su bile naše kuke.
3. Desert: tart od jabuka
U jednoj posudi smo rastopili šećer, dodali maslac i napravili karamel i tu dodali nasjeckane i jednim dijelom naribane jabuke da dobijemo različitu teksturu.
U jabukama je bio cimet, grožđice namočene u rum i orasi. Jabuke se dinstaju u tom karamelu desetak minuta.
Nakon toga se u prhkim tijestom koje je zamiješano pune košarice za tart, pa se dodaje nadjev i preko toga ide mrežica od prhkog tijesta.
Radili smo jedan umak od vanilije i drugi od malina i mente.
"Naš desert dobio je desetku od poznatoga kulinarskog meštra Hamila Hadžića iz Sarajeva, koji u 17 godina rada u žiriju “Bisera mora” nikome nije dao desetku!" - ponosan je mentor Mirko Tolić.
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Jeste li čuli vic o receptu “hobotnica na imotski način”? Ako niste, potražite ga negdje na internetu pa ćete se nasmijati do suza.
Mi ćemo vam samo spomenuti da je u sadržaju pripreme za hobotnicu jedan od glavnih sastojaka mlado pečeno janje s imotskog pobrđa.
Dakako da ćete odmah i komentirati kako Imoćani i nisu baš tako spretni u pripremi morskih delicija. No to je samo razmišljanje onih koji baš i nisu upućeni u spretnost kuhanja ljudi iz srca Dalmatinske zagore. A s ovom istinitom pričom može se to itekako potvrditi. To više što glavnu ulogu u njoj igraju mlade imotske kuharske nade.
Prije nekoliko dana u Supetru na otoku Braču, naime, završilo je veliko i priznato međunarodno kulinarsko natjecanje pod nazivom “Biser mora”. To je ujedno i najveće kulinarsko natjecanje u ovom dijelu Mediterana.
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Na njemu su, osim hrvatskih gastrospecijalista iz Zagreba, Opatije, Splita, Sinja, Omiša, Osijeka, Varaždina, Trogira, sudjelovali i meštri od kužine iz Turske, Crne Gore, Italije, Slovenije, Sjeverne Makedonije, Srbije. Zasigurno bi ih bilo i još puno više iz mnogih zemalja Europe da nije krize oko Ukrajine.
Ono što je nama zanimljivo u ovoj priči svakako je činjenica što je na “Biseru mora” sudjelovalo i 36 strukovnih škola s oko 200 mladih kuhara. I, eto, u toj silnoj i kvalitetnoj skupini prijavili se i učenici Industrijsko-obrtničke škole, smjer kuhari, iz Imotskog.
Prijavili se, otišli u Supetar, pripravili meni po svom izboru i pobijedili. Štoviše, raspametili su neke članove stručnog ocjenjivačkog suda, kojega su redom činili svjetski poznate kulinarske face. Isti nisu mogli odoljeti a da ne dadu vrhunske ocjene za kategoriju pripreme menija u tri slijeda, koji je bio predviđen za učenike 36 škola.
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I sad se pitate koje su to jelo pripremili mladi Imoćani Anamarija Kujundžić i Jakov Vrljičak, maturanti imotske škole kuharskog smjera, pod mentorstvom svoga učitelja Mirka Tolića, i vratili se u Imotski sa zlatnom medaljom.
Htjeli baš ribu zbog njene delikatnosti
Za predjelo su poslužili tunu u sezamu ili tataki tunu, japanski recept, ali s itekako debelom imotskom podlogom; za glavno jelo mariniranog brancina u maslinovu ulju i šafranu s imotskim prirodnim sastojcima i za desert tart od jabuka na imotski način. Eto cijeli ručak s morskim resursima, ali i s imotskom infrastrukturom.
– Baš tako – veli nam meštar Mirko Tolić, koji obučava mnoge buduće imotske kuharske genijalce.
– Moram priznati da je ovo uistinu najveći uspjeh naše škole, ali i dokaz da imamo nevjerojatno nadarene učenike, koji će danas-sutra, nastave li s napredovanjem u pripremi jela, kuhanju, dosegnuti same vrhove kulinarstva. Potajno sam se nadao nekom dobrom rezultatu, a ova zlatna medalja od kulinarskih magova je nešto prekrasno.
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A zašto nismo uzeli neki naš recept iz Zagore, neko jelo koje bi isto tako, uvjeren sam, očaralo žiri? Nismo, već smo htjeli baš ići s ribom, jer koliko god se čini da priprema ribe ide jednostavno, to je vrlo osjetljiva namirnica.
Meso u nekim trenucima pripreme možete dorađivati, spasiti, a riba, ako se raspadne, ako joj koža pukne, tu nema spasa. To je jedan razlog, a drugi, htjeli smo dokazati da se i riba, ma koja bila, može s imotskim sastojcima u pripremi poslužiti u najizbirljivijim restoranima svijeta. To odgovorno tvrdim – veli nam Mirko Tolić.
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Normalno da smo odmah za naše čitatelje priupitali za recepte njihova pobjedničkog menija. Samo, ako hoćete da vam jelo bude i blizu ovoga pobjedničkog, morat ćete se zaputiti u Imotski i Imotsku krajinu i pribaviti onu autohtonu infrastrukturu, i onda je implementirati u tunu, brancin ili neku drugu ribu.
Ovisi o stotinu nijansi
– Tako je, no nije problem dati recept, tu priprema ovisi o stotinu nijansi koje u onome tko spravlja jelo trebaju planuti baš kada je potrebno. A to vam znači imati talent, razumijete.
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Mi svako jelo prije pripreme praktički sanjamo i zaista želimo biti vrhunski kuhari, neki šefovi kuhinje u nekom vrhunskom hotelu – vele nam mlada Anamarija Kujundžić i njezin kolega Jakov Vrljičak, koji su bili zvijezde “Bisera mora”.
Evo konačno i recepata pobjedničkog menija mladih imotskih kulinarskih majstora. Objasnio nam ih je njihov mentor Mirko Tolić.
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Pobjednički recepti
1. Predjelo: tuna tataki u sezamu
Od fileta tunjevine radi se pravokutnik tri puta sedam centimetara. Taj filet mariniramo u umaku od soje jedno 15 minuta prije pripreme. Nakon toga filet vadimo i uvaljamo ga u bijelo-crni sezam.
Tu je vrlo kratka termička obrada, od svega tridesetak sekundi, tako da tunjevina u sredini bude gotovo sirova, jer kažu da ni jedan slikar još nije uspio dobiti boju sirove tunjevine.
To je boja koja se ne može dobiti nikakvom tehnikom. Onda se odradi jedna redukcija od crnoga vina, i to imotskog vinara Grabovca, potom domaći med našega Pere Brnića Perića.
Zatim ide aceto balsamico, reducira se i dobije se umak. Ide majoneza i vasabi, začin azijskog podneblja. Ono što je očaralo žiri bili su vrhovi naših samoniklih biljaka kuka i šparoga i izdanci od mlade rokule.
2. Glavno jelo: filet od brancina
Marinira se u maslinovu ulju i šafranu, začinili solju i paprom i pržili ga se na tavi. Za prilog se radi pura na ribljem temeljcu, uz dodatak svježeg crnila od sipe, i na kraju parmezan. Tu je još povrće – tikvica, paprika i patlidžan – koji su se malo dinstali na tavi i flambirali konjakom. Radili smo i hrust od parmezana i prilog su bile naše kuke.
3. Desert: tart od jabuka
U jednoj posudi smo rastopili šećer, dodali maslac i napravili karamel i tu dodali nasjeckane i jednim dijelom naribane jabuke da dobijemo različitu teksturu.
U jabukama je bio cimet, grožđice namočene u rum i orasi. Jabuke se dinstaju u tom karamelu desetak minuta.
Nakon toga se u prhkim tijestom koje je zamiješano pune košarice za tart, pa se dodaje nadjev i preko toga ide mrežica od prhkog tijesta.
Radili smo jedan umak od vanilije i drugi od malina i mente.
"Naš desert dobio je desetku od poznatoga kulinarskog meštra Hamila Hadžića iz Sarajeva, koji u 17 godina rada u žiriju “Bisera mora” nikome nije dao desetku!" - ponosan je mentor Mirko Tolić.
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Anamarija Kujundžić i Jakov Vrljičak s pjatancom mariniranog brancina u maslinovu ulju i šafranu
Kužinavanje uz mentora Mirka Tolića
I Anamarija i Jakov imaju velike planove
Sve je u kuhinji nadohvat i prstohvat
Tikvica, paprika i patlidžan prodinstani pa flambirani konjakom
Brancin od kojega je žiriju krenula voda na usta
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18. svibanj 2024 00:31
