Sastojci (za oko 300-370 g ajvara): 500 g crvene paprike (po mogućstvu ljute i slatke mešano), 200 g patlidžana, 2-3 čena belog luka, 50 ml suncokretovog ulja, 5-10 g soli*, 1 kašika sirćeta** (opciono, za bolju konzervaciju).
Priprema:
1. Paprike (cele) i patlidžane (cele) operite i stavite u rernu da se peku u prethodno zagrejanoj rerni na 200°C dok koža ne pocrni i povrće ne omekša (oko 40–50 min).
2. Nakon pečenja, stavite paprike i patlidžane u kesu ili pokrijte krpom i ostavite 15–20 minuta da se lako oljušte.
3. Oljuštite povrće, odstranite semenke i iseckajte na manje komade.
Nakon ljuštenja paprike se pocepaju ili iseku na krupnije trake. Patlidžan se iseče na veće komade ili trake.
4. Beli luk sitno iseckajte ili izgnječite.
5. U velikoj šerpi stavite paprike i patlidžane, dodajte ulje i kuvajte na laganoj vatri (2) ili srednje niskoj (3) uz često mešanje oko 30–40 minuta dok se smesa ne zgusne i dobije kremastu strukturu.
Cilj je da ajvar polako gubi vodu i zgušnjava se, bez da se zagori ili stvori mehuriće.
6. Dodajte so i sirće po ukusu, promešajte. Kuvaj još 5–10 minuta stalno mešajući, da se začini sjedine i ajvar dobije završnu kremastu teksturu.
7. Sterilisati tegle.
8. Vruć ajvar sipajte*** u sterilizovane tegle, odmah zatvorite i okrenite naopačke dok se hladi (za bolju dugotrajnost).
Napomena:
Za ljuti ajvar dodajte jednu malu ljutu papričicu po želji.
* Napomena za so
- Ako planirate da ajvar čuvate duže vreme u teglama, možete dodati do 10 g soli.
- Više od toga može učiniti ajvar previše slanim i maskirati prirodan ukus paprika.
- Za konzervaciju u teglama, dodavanje sirćeta je bolja opcija nego povećavanje soli preko ove granice.
** Napomena za sirce
Za leskovački ajvar najčešće se koristi:
- Alkoholno (belo) sirće 9% – tradicionalno i daje neutralan ukus
- Jabukovo sirće – blaže je i daje blago voćnu notu (mnogi ga danas vole).
*** Napomena za spremnost ajvara
Kada je ajvar spreman da se sipa u tegle?
Evo kako da znaš da je ajvar spreman za tegle bez tačnog merenja minuta.
1. Konzistencija – kada podigneš kašiku od ajvara, smesa treba da polako klizi sa kašike, a ne da bude potpuno tečna. Ako kapljica ostaje na kašici i sporo pada, to je znak da je dovoljno zgusnut.
2. Boja i sjaj – ajvar postaje tamniji i sjajniji dok se krčka. Svežije pečeno povrće je svetlije, dok kuvan ajvar dobija intenzivniju crvenu boju.
3. Miris – aroma se pojačava i postaje prijatno pečena i blago slatka, što je znak da su ukusi povezani.
4. Test u tanjiru – uzmi kašiku ajvara, stavite malo na tanjir i ohladi 1 minut. Povucite kašikom kroz sredinu; ako se ne spaja odmah nazad, ajvar je spreman.
**** Napomena za sipanje ajvara u tegle
Evo praktičnih saveta kako da ajvar pravilno sipate u tegle i što duže čuvate:
1. Sterilizacija tegli – pre upotrebe, tegle i poklopce operi i steriliši u rerni na 100–120 °C oko 10–15 minuta ili prokuvaj u vodi 10 minuta.
2. Sipanje ajvara – vruć ajvar sipajte odmah u vruće tegle, skoro do vrha, ostavljajući oko 0,5–1 cm praznog prostora od vrha tegle.
3. Zatvaranje – odmah zatvorite poklopce čvrsto.
4. Postavljanje naopako – okrenite tegle na poklopce i ostavite da se hlade 12–24 sata. Ovo stvara vakum i pomaže dužem čuvanju.
5. Čuvanje – kada se ohlade, tegle čuvajte na tamnom i hladnom mestu, poput podruma ili kuhinjskog ormana.
Otvorena tegla treba da ide u frižider i potroši se u roku od 7–10 dana.
Upotreba :
- Leskovački ajvar se koristi kao namaz, prilog ili dodatak jelima.
- Najčešće se služi uz pečeno meso, roštilj, ćevape, ražnjiće od mesa, pljeskavice, kobasice i virsle.
- Odličan je i kao namaz za hleb, lepinju, sendviče i rolnice i tost.
- Može se koristiti kao dodatak makaronama, picama, slanim pitama, sosevima ili kao baza za mariniranje mesa i povrća.
- Ajvar se često služi i kao deo predjela uz sir, suhomesnate proizvode i sveža peciva.
Ingredients (for about 300-370 g of ajvar): 500 g of red peppers (preferably hot and sweet mixed), 200 g of eggplant, 2-3 cloves of garlic, 50 ml of sunflower oil, 5-10 g of salt*, 1 tablespoon of vinegar (optional, for better preservation).
Preparation:
1. Wash the peppers (whole) and eggplants (whole) and put them in the oven to bake in a preheated oven at 200°C until the skin turns black and the vegetables soften (about 40–50 min).
2. After baking, put the peppers and eggplants in a plastic bag or cover with a cloth and leave for 15-20 minutes so that they peel easily.
3. Peel the vegetables, remove the seeds and chop into smaller pieces.
After peeling, the peppers are torn or cut into larger strips. Eggplant is cut into larger pieces or strips.
4. Finely chop or mash the garlic.
5. Put peppers and eggplants in a large saucepan, add oil and cook on low heat (2) or medium-low (3) with frequent stirring for about 30-40 minutes until the mixture thickens and acquires a creamy texture.
The goal is for the ajvar to slowly lose water and thicken, without burning or forming bubbles.
6. Add salt and vinegar to taste, mix. Cook for another 5-10 minutes, stirring constantly, so that the spices combine and the ajvar acquires a final creamy texture.
7. Sterilize the jars.
8. Pour hot ajvar* into sterilized jars, close immediately and turn upside down while it cools (for a longer duration).
Note:
For hot ajvar, add one small chilli pepper if desired.
* Note for salt
- If you plan to store ajvar for a long time in jars, you can add up to 10 g of salt.
- More than that can make ajvar too salty and mask the natural taste of peppers.
- For preservation in jars, adding vinegar is a better option than increasing the salt beyond this limit.
** Note for vinegar
For Leskovac ajvar, the following is most often used:
- Alcoholic (white) vinegar 9% – traditional and gives a neutral taste
- Apple cider vinegar – it is milder and gives a slightly fruity note (many people like it today).
*** Note for readiness of ajvar
When is ajvar ready to pour into jars?
Here's how to know that ajvar is ready for jars without measuring the minutes exactly.
1. Consistency - when you lift the spoon from the ajvar, the mixture should slowly slide off the spoon, and not be completely liquid. If the drop remains on the spoon and falls slowly, it is a sign that it has thickened enough.
2. Color and shine – ajvar becomes darker and brighter as it simmers. Freshly roasted vegetables are brighter, while cooked ajvar acquires a more intense red color.
3. Smell - the aroma intensifies and becomes pleasantly roasted and slightly sweet, which is a sign that the flavors are connected.
4. Test on a plate - take a spoonful of ajvar, put it on a plate and cool for 1 minute. Spoon through center; if it doesn't come back together immediately, the ajvar is ready.
**** Note for pouring ajvar into jars
Here are practical tips on how to properly pour ajvar into jars and keep it as long as possible:
1. Sterilization of jars - before use, wash and sterilize jars and lids in the oven at 100-120°C for about 10-15 minutes or boil in water for 10 minutes.
2. Pouring ajvar - pour hot ajvar immediately into hot jars, almost to the top, leaving about 0.5-1 cm of empty space from the top of the jar.
3. Closing - immediately close the lids tightly.
4. Place upside down - turn the jars onto the lids and let them cool for 12-24 hours. This creates a vacuum and helps preserve it longer.
5. Storage - when they have cooled, store the jars in a dark and cool place, such as a basement or a kitchen cupboard.
The opened jar should go in the fridge and be consumed within 7-10 days.
Using :
- Leskovac ajvar is used as a spread, side dish or addition to dishes.
- It is most often served with roasted meat, barbecue, cevapi, kebabs, burgers, sausages and hot dogs.
- It is also excellent as a spread for bread, buns, rolls, sandwiches and wraps and toast.
- It can be used as an addition to pastas, pizzas, savory pies, sauces or as a base for marinating meat and vegetables.
- Ajvar is often served as part of an appetizer with cheese, dried meat products and fresh pastries.
Ajvar Balkans roasted peppers sauce
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