Nutmeg - properties and use in cooking. Recipes with nutmeg.

Nutmeg - properties and use in cooking. Recipes with nutmeg.

Nutmeg - Description

This oblong nut, the size of an olive tree, grows on a large and spreading evergreen tree. The homeland of nutmeg, or nutmeg, is considered to be the Moluccas, India and the Brazilian tropics. There are more than a hundred of its species. Muscat blooms all year round. In place of the flower appears fruit, the size of an apricot, inside of which is nutmeg, enclosed in a shell. The shell, otherwise it is also called mace, or nutmeg, as well as walnut used in cooking. During the year, about 10 thousand fruits can be obtained from one tree.

Nutmeg - Properties

And the reader, and the reaper, and the igretsa on the dude, this is how one could briefly characterize nutmeg, describing its beneficial properties. It contains vitamins, minerals, the variety and quantity of which is so great that the nut will be useful for almost any organ or system of the human body. Whether it is the circulatory, lymphatic, digestive or nervous system.

This is a well-known natural pain reliever, which is used for pain in the joints, muscles, stomach, stomach, gums, arthritis, toothache and headache. Systematic use of nutmeg with food helps to cleanse the kidneys, liver, blood, lymph and the whole body from toxins and poisons. It will help with insomnia, nervous breakdown. Being an aphrodisiac, it will spray sensuality and desire, will increase the potency. Soothe diarrhea and flatulence, lift your spirits and return your appetite.

Consuming nutmeg, you must adhere to a strict dosage - no more than 1 nut per day. Otherwise, it may cause heart palpitations, vomiting, headache, hallucinations, death is not excluded.

Nutmeg - Use in Cooking

Nutmeg is a fairly popular spice in cooking. It is used in the manufacture of sausages, smoked fish and meat, pickling and canning meat and fish products.

Before adding to the dish, nutmeg is crushed, ground on a grater or use ready-made ground spice. It improves the taste of mushroom, vegetable dishes, salads, sauces and gravies. Its pleasant spicy aroma and sweetish taste came in very handy when making sweet dishes - pastry flour products, jams, milk drinks, sweets, punches and cocktails.

Recipe examples with Nutmeg

Recipe 1: Chicken Pastor with Nutmeg

Very easy to prepare dish. The recipe uses chicken or turkey breasts. The product turns out completely natural and much tastier than store sausage.

Ingredients: chicken breast (turkey) - 0.5 kg, 2 cloves of garlic, 2 table. lie cooking oil, 1 tea. honey, 3 tayn.lozh. salt, 1.5 stak. water, ground paprika - 1 table.lozh., 1/4 tea.lozh. nutmeg.

Method of preparation

Salt dissolved in water and in the resulting brine to lower the breast. Leave for two or three hours.

Chop garlic, mix with spices and honey. Salted breast must be tightly tied with string or twine to keep the piece of meat in shape. Breast fully coat with a mixture of honey and spices and bake for 20 minutes (240-250C). Turn off the fire and leave the pastorm to cool in the oven, then put it in the fridge. After complete cooling, it can be cut and served.

Recipe 2: Pea Sausage with Nutmeg

A good dish for the post. A la doctor sausage. It is said that from the 19th century and until the end of the Second World War, pea sausage was in the daily diet of German soldiers. Ostensibly, she increased their stamina. For taste and calorie content, pieces of fat were also added to it. Germans are famous inventors of ersatz products. And most importantly, they do it great. Why not cook a similar sausage at home. Ingredients: 2 cups of peas (pea flakes), 2-3 tables. lie beetroot juice, 6 cloves of garlic, 100 ml of vegetable oil, 2 teas. coriander and salt to taste: ground black pepper and nutmeg.

Method of preparation

Cook thick pea puree. Faster out of the flakes. But the usual round peas will do. To speed up cooking, you can heat it in a frying pan or oven, cool slightly and grind into flour in a blender. Or cook in the old fashioned way, previously soaked with water.

Chopped garlic, spices, salt and beet juice mixed. And along with the hot mashed potatoes shift into a blender. It is good to shake up weight, to full uniformity. You can use a sieve, but it will be much longer.

Make a sausage. From the plastic bottle (0.5-1 l) cut off the top so that the bottle becomes straight. Otherwise, the frozen sausage will be difficult to get. In the resulting container to put the "stuffing". As soon as the sausage cools, it is ready to eat. It also, like the real one, can be cut and put with a slice of cheese for bread.

Little advice. A beet is a color of varying degrees of saturation. Therefore, so that the sausage is not too beet, the juice should not be introduced immediately, but gradually, following the color.

Recipe 3: Liver under a golden crust

The liver is a very useful product, although some people can not stand it. It is a pity, but we will try to help them and submit to the court an interesting recipe for a tasty liver, which with great pleasure will be eaten by absolutely everything. Try it.

Ingredients: chicken liver (turkey) - 600-800g, 300g of mushrooms, 1 onion, 150g of hard cheese, vegetable oil. Sauce: 100g butter, with a slide 3 table.lozh. flour, 1 l of milk, pepper, salt, 2 pinches of nutmeg.

Method of preparation Fry chopped onion and sliced ​​mushrooms until golden. Salt

Prepare the bechamel sauce. In a hot frying pan, melt the butter, add flour, stir and crush the lumps, lightly fry. Pour the milk with constant stirring mass. Pepper sauce, salt, sprinkle with nutmeg and a little boil until slightly thickened (sour cream consistency).

Prepare the liver. It should be said that it is desirable to take the liver in briquettes, so it will be convenient to prepare it for baking. Thaw the liver, but not completely. Those. it should be soft enough to be convenient to cut, but not split into pieces, but keep the form of a briquette. Put in a mold, where it will be baked, and cut into slices about a centimeter thick. Place the mushroom and onion stuffing between the slices.

Pour over the sauce, spreading it over the entire surface so that each piece is covered. Bake for about 40 minutes (200C). Then sprinkle with chopped cheese and hold for another 15 minutes in the oven so that the cheese melts and grabs a beautiful crust. Serve, slicing with a spatula. The liver is good and hot and cold.

Nutmeg - tips from experienced chefs

- From the crushed spices quickly the aroma disappears. Therefore, it should not be kept in powder. It is recommended to keep the spice as a whole nut, and to rub and chop up just before adding to the dish.

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