OSMRTNICE
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Red francuske, red sarme, red pečenja... Tijekom proteklih blagadana, htio-ne htio, svugdje nešto čalabrcnemo, doma nakuhavamo i danima jedemo sve ono što smo pripremili ‘da ne fali’. Zato smo se potrudili naći profesionalnog kuhara koji će nam savjetima olakšati detoks koji obavezno slijedi ovih dana.

Tradicionalno

Izbor je pao na šefa kuhinje dubrovačkog visokokategornika, Hotela Dubrovnik Palace iz grupacije Jadranski luksuzni hoteli. Igor Šabadin cijeli je život kuhar, s bogatim iskustvom i velikom ljubavlju za posao koji radi. A kako uspijeva izbjeći nakuhavanje previše jela za blagdane?

- Planiram unaprijed! Pravilno planiranje je najvažnije, kako na poslu, tako i doma. Cijeli život planiram kako ću i koliko čega skuhati, tako da sam i doma prenio ovo znanje s posla. Zato nikad nema puno ostataka, a to nije teško jer smo mi tročlana familija - kazuje Igor, čiji je prvi posao bio u Hotelu Imperial.

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Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

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A što kuha za blagdane?

- U hotelu je to većinom zadano, i postoje normativi, pa radimo po tome. Doma sam kuhao tradicionalna jela, bakalar na bijelo za Badnji dan, a na Božić pečenje - govori Igor, koji u Hotelu Dubrovnik Palace radi od veljače ove godine i vodi 55 kuhara i kuharica. Prije je ovaj 42-godišnjak vodio velike i poznate restorane i kuhinje, a kao kuhar radi od 17. godine.

- Svaki dan donosim puno odluka i to je najteži dio ovog posla. Teško je u momentu odlučiti što je najbolje učiniti, ali to se s godinama nauči. Kao u svemu u životu - ističe naš sugovornik.

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Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/
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Popara je idealna za detoks

- Posao je jako izazovan. Nije lako biti šef kuhinje, treba balansirati, ali na koncu je najljepše kad su gosti zadovoljni i pohvale hranu. Na kraju dana, ako je sve bilo dobro, svi smo sretni. A naši gosti najviše vole pojesti kozice, sipu, jadransku ribu.

Biti kuharom danas zahtijeva veliku vještinu i umjetničko nadahnuće koje rezultira oku ugodnim i nepcu ukusnim zalogajima, što je izazov koji se postavlja pred svakog majstora kuhače ponaosob.

- Prije svega, treba voljeti ovaj posao. Meni se uvukao pod kožu. Ne bi bilo pošteno, kako to vole reći, da su muškarci bolji u kuhanju jer ima žena i djevojaka sjajnih u ovom poslu. To je povezano samo s onim koliko je netko ambiciozan i koliko ima volje.

Treba imati tim koji može odgovoriti svim zahtjevima koji se pred njih stavljaju - kaže Igor, koji je u Hotelu Dubrovnik Palace zatekao tim kuhara i kuharica sposoban odraditi svaki kulinarski zadatak, pa i izazove azijskih i drugih kuhinja.

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Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/
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Nakon teže i začinjenije hrane koju smo konzumirali ovih dana, predložio nam je Igor kuhanje dubrovačke popare i dao nam recept koji uvijek uspijeva, pitanje je samo koju ćemo ribu tog dana zateći na peskariji jer je za poparu izuzetno važno kuhati najmanje tri vrste ribe. Popara je idealna za poslijeblagdanski detoks:

- Ovaj tradicionalni dubrovački i dalmatinski recept mi je dao jedan moj stari šef kuhinje. Na dva kila tri vrste ribe ide kilogram luka, koji nasjeckamo na ploške i dinstamo na biljnom ulju na laganoj vatri. Onda ogulimo patate i nasječemo ih na ploške od jedan cenat debljine i dodamo na luk, te zalijemo temeljcem i bijelim vinom. Kuha se od 10 do 15 minuta. Za to vrijeme očistimo ribu, nasječemo je na fete i kad su patate dopola gotove, složimo ribu u teću. Zalijemo s vinom, vodom i poklopimo i kuhamo 20 minuta. Kad je gotovo, dodam maslinovo ulje, konjak i bijelo, dobro vino te pospem sa sitno sjeckanim petrusinom. Poklopljeno ostavim sa strane 10 minuta, dok se svi ukusi prožmu. U popari kuhanoj na ovaj način riba se neće raspasti - savjetuje Igor Šabadin, koji je vješt i u spravljanju slatkih jela.

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Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/
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Recept za rozatu

Da ne bismo ostali zakinuti za dezert, evo i njegovog recepta za rozatu:

- Na decilitar mlijeka ide 100 grama cukara i jedno jaje. Da bismo je zvali dubrovačkom rozatom, u njoj mora biti kap rozulina. Napravi se karamela od cukara, u suhoj teći rastopimo cukar, zalijemo s malo vode da ne zagori, te kalup u kojem ćemo dovršiti rozatu namažemo s tim karamelom. Pustimo ga da se malo ohladi. Pomiješamo mlijeko, jaja i cukar, ne smijemo previše miješati da se ne napravi pjena, procijedimo i nalijemo u kalup s karamelom. To se sve kuha u banja mariji na 90 do 100 stupnjeva C dva do tri sata - zaključuje šef kuhinje Hotela Dubrovnik Palace.

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Red francuske, red sarme, red pečenja... Tijekom proteklih blagadana, htio-ne htio, svugdje nešto čalabrcnemo, doma nakuhavamo i danima jedemo sve ono što smo pripremili ‘da ne fali’. Zato smo se potrudili naći profesionalnog kuhara koji će nam savjetima olakšati detoks koji obavezno slijedi ovih dana.

Tradicionalno

Izbor je pao na šefa kuhinje dubrovačkog visokokategornika, Hotela Dubrovnik Palace iz grupacije Jadranski luksuzni hoteli. Igor Šabadin cijeli je život kuhar, s bogatim iskustvom i velikom ljubavlju za posao koji radi. A kako uspijeva izbjeći nakuhavanje previše jela za blagdane?

- Planiram unaprijed! Pravilno planiranje je najvažnije, kako na poslu, tako i doma. Cijeli život planiram kako ću i koliko čega skuhati, tako da sam i doma prenio ovo znanje s posla. Zato nikad nema puno ostataka, a to nije teško jer smo mi tročlana familija - kazuje Igor, čiji je prvi posao bio u Hotelu Imperial.

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Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/
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A što kuha za blagdane?

- U hotelu je to većinom zadano, i postoje normativi, pa radimo po tome. Doma sam kuhao tradicionalna jela, bakalar na bijelo za Badnji dan, a na Božić pečenje - govori Igor, koji u Hotelu Dubrovnik Palace radi od veljače ove godine i vodi 55 kuhara i kuharica. Prije je ovaj 42-godišnjak vodio velike i poznate restorane i kuhinje, a kao kuhar radi od 17. godine.

- Svaki dan donosim puno odluka i to je najteži dio ovog posla. Teško je u momentu odlučiti što je najbolje učiniti, ali to se s godinama nauči. Kao u svemu u životu - ističe naš sugovornik.

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Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/
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Popara je idealna za detoks

- Posao je jako izazovan. Nije lako biti šef kuhinje, treba balansirati, ali na koncu je najljepše kad su gosti zadovoljni i pohvale hranu. Na kraju dana, ako je sve bilo dobro, svi smo sretni. A naši gosti najviše vole pojesti kozice, sipu, jadransku ribu.

Biti kuharom danas zahtijeva veliku vještinu i umjetničko nadahnuće koje rezultira oku ugodnim i nepcu ukusnim zalogajima, što je izazov koji se postavlja pred svakog majstora kuhače ponaosob.

- Prije svega, treba voljeti ovaj posao. Meni se uvukao pod kožu. Ne bi bilo pošteno, kako to vole reći, da su muškarci bolji u kuhanju jer ima žena i djevojaka sjajnih u ovom poslu. To je povezano samo s onim koliko je netko ambiciozan i koliko ima volje.

Treba imati tim koji može odgovoriti svim zahtjevima koji se pred njih stavljaju - kaže Igor, koji je u Hotelu Dubrovnik Palace zatekao tim kuhara i kuharica sposoban odraditi svaki kulinarski zadatak, pa i izazove azijskih i drugih kuhinja.

---

image

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/
---

Nakon teže i začinjenije hrane koju smo konzumirali ovih dana, predložio nam je Igor kuhanje dubrovačke popare i dao nam recept koji uvijek uspijeva, pitanje je samo koju ćemo ribu tog dana zateći na peskariji jer je za poparu izuzetno važno kuhati najmanje tri vrste ribe. Popara je idealna za poslijeblagdanski detoks:

- Ovaj tradicionalni dubrovački i dalmatinski recept mi je dao jedan moj stari šef kuhinje. Na dva kila tri vrste ribe ide kilogram luka, koji nasjeckamo na ploške i dinstamo na biljnom ulju na laganoj vatri. Onda ogulimo patate i nasječemo ih na ploške od jedan cenat debljine i dodamo na luk, te zalijemo temeljcem i bijelim vinom. Kuha se od 10 do 15 minuta. Za to vrijeme očistimo ribu, nasječemo je na fete i kad su patate dopola gotove, složimo ribu u teću. Zalijemo s vinom, vodom i poklopimo i kuhamo 20 minuta. Kad je gotovo, dodam maslinovo ulje, konjak i bijelo, dobro vino te pospem sa sitno sjeckanim petrusinom. Poklopljeno ostavim sa strane 10 minuta, dok se svi ukusi prožmu. U popari kuhanoj na ovaj način riba se neće raspasti - savjetuje Igor Šabadin, koji je vješt i u spravljanju slatkih jela.

---

image

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/
---

Recept za rozatu

Da ne bismo ostali zakinuti za dezert, evo i njegovog recepta za rozatu:

- Na decilitar mlijeka ide 100 grama cukara i jedno jaje. Da bismo je zvali dubrovačkom rozatom, u njoj mora biti kap rozulina. Napravi se karamela od cukara, u suhoj teći rastopimo cukar, zalijemo s malo vode da ne zagori, te kalup u kojem ćemo dovršiti rozatu namažemo s tim karamelom. Pustimo ga da se malo ohladi. Pomiješamo mlijeko, jaja i cukar, ne smijemo previše miješati da se ne napravi pjena, procijedimo i nalijemo u kalup s karamelom. To se sve kuha u banja mariji na 90 do 100 stupnjeva C dva do tri sata - zaključuje šef kuhinje Hotela Dubrovnik Palace.

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Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
Tonći Plazibat/cropix/

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
Tonći Plazibat/cropix/

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
Tonći Plazibat/cropix/

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
Tonći Plazibat/cropix/

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
Tonći Plazibat/cropix/

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
Tonći Plazibat/cropix/

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
Tonći Plazibat/cropix/

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
Tonći Plazibat/cropix/

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
Tonći Plazibat/cropix/

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin
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Gastro‘DETOKSIKACIJA‘ NAKON BLAGDANA

Šef kuhinje u Hotelu Dubrovnik Palace, Igor Šabadin: Ovaj tradicionalni dubrovački recept dao mi je jedan moj stari šef kuhinje

Piše Dubravka Marjanović Ladašić
5. siječnja 2023. - 21:24
&lt;p&gt;Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin&lt;/p&gt;
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Šef kuhinje u Hotelu Dubrovnik Palace Igor ŠabadinTonći Plazibat/cropix/

Red francuske, red sarme, red pečenja... Tijekom proteklih blagadana, htio-ne htio, svugdje nešto čalabrcnemo, doma nakuhavamo i danima jedemo sve ono što smo pripremili ‘da ne fali’. Zato smo se potrudili naći profesionalnog kuhara koji će nam savjetima olakšati detoks koji obavezno slijedi ovih dana.

Tradicionalno

Izbor je pao na šefa kuhinje dubrovačkog visokokategornika, Hotela Dubrovnik Palace iz grupacije Jadranski luksuzni hoteli. Igor Šabadin cijeli je život kuhar, s bogatim iskustvom i velikom ljubavlju za posao koji radi. A kako uspijeva izbjeći nakuhavanje previše jela za blagdane?

- Planiram unaprijed! Pravilno planiranje je najvažnije, kako na poslu, tako i doma. Cijeli život planiram kako ću i koliko čega skuhati, tako da sam i doma prenio ovo znanje s posla. Zato nikad nema puno ostataka, a to nije teško jer smo mi tročlana familija - kazuje Igor, čiji je prvi posao bio u Hotelu Imperial.

image

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/

A što kuha za blagdane?

- U hotelu je to većinom zadano, i postoje normativi, pa radimo po tome. Doma sam kuhao tradicionalna jela, bakalar na bijelo za Badnji dan, a na Božić pečenje - govori Igor, koji u Hotelu Dubrovnik Palace radi od veljače ove godine i vodi 55 kuhara i kuharica. Prije je ovaj 42-godišnjak vodio velike i poznate restorane i kuhinje, a kao kuhar radi od 17. godine.

- Svaki dan donosim puno odluka i to je najteži dio ovog posla. Teško je u momentu odlučiti što je najbolje učiniti, ali to se s godinama nauči. Kao u svemu u životu - ističe naš sugovornik.

image

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/

Popara je idealna za detoks

- Posao je jako izazovan. Nije lako biti šef kuhinje, treba balansirati, ali na koncu je najljepše kad su gosti zadovoljni i pohvale hranu. Na kraju dana, ako je sve bilo dobro, svi smo sretni. A naši gosti najviše vole pojesti kozice, sipu, jadransku ribu.

Biti kuharom danas zahtijeva veliku vještinu i umjetničko nadahnuće koje rezultira oku ugodnim i nepcu ukusnim zalogajima, što je izazov koji se postavlja pred svakog majstora kuhače ponaosob.

- Prije svega, treba voljeti ovaj posao. Meni se uvukao pod kožu. Ne bi bilo pošteno, kako to vole reći, da su muškarci bolji u kuhanju jer ima žena i djevojaka sjajnih u ovom poslu. To je povezano samo s onim koliko je netko ambiciozan i koliko ima volje.

Treba imati tim koji može odgovoriti svim zahtjevima koji se pred njih stavljaju - kaže Igor, koji je u Hotelu Dubrovnik Palace zatekao tim kuhara i kuharica sposoban odraditi svaki kulinarski zadatak, pa i izazove azijskih i drugih kuhinja.

image

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/

Nakon teže i začinjenije hrane koju smo konzumirali ovih dana, predložio nam je Igor kuhanje dubrovačke popare i dao nam recept koji uvijek uspijeva, pitanje je samo koju ćemo ribu tog dana zateći na peskariji jer je za poparu izuzetno važno kuhati najmanje tri vrste ribe. Popara je idealna za poslijeblagdanski detoks:

- Ovaj tradicionalni dubrovački i dalmatinski recept mi je dao jedan moj stari šef kuhinje. Na dva kila tri vrste ribe ide kilogram luka, koji nasjeckamo na ploške i dinstamo na biljnom ulju na laganoj vatri. Onda ogulimo patate i nasječemo ih na ploške od jedan cenat debljine i dodamo na luk, te zalijemo temeljcem i bijelim vinom. Kuha se od 10 do 15 minuta. Za to vrijeme očistimo ribu, nasječemo je na fete i kad su patate dopola gotove, složimo ribu u teću. Zalijemo s vinom, vodom i poklopimo i kuhamo 20 minuta. Kad je gotovo, dodam maslinovo ulje, konjak i bijelo, dobro vino te pospem sa sitno sjeckanim petrusinom. Poklopljeno ostavim sa strane 10 minuta, dok se svi ukusi prožmu. U popari kuhanoj na ovaj način riba se neće raspasti - savjetuje Igor Šabadin, koji je vješt i u spravljanju slatkih jela.

image

Šef kuhinje u Hotelu Dubrovnik Palace Igor Šabadin

Tonći Plazibat/cropix/

Recept za rozatu

Da ne bismo ostali zakinuti za dezert, evo i njegovog recepta za rozatu:

- Na decilitar mlijeka ide 100 grama cukara i jedno jaje. Da bismo je zvali dubrovačkom rozatom, u njoj mora biti kap rozulina. Napravi se karamela od cukara, u suhoj teći rastopimo cukar, zalijemo s malo vode da ne zagori, te kalup u kojem ćemo dovršiti rozatu namažemo s tim karamelom. Pustimo ga da se malo ohladi. Pomiješamo mlijeko, jaja i cukar, ne smijemo previše miješati da se ne napravi pjena, procijedimo i nalijemo u kalup s karamelom. To se sve kuha u banja mariji na 90 do 100 stupnjeva C dva do tri sata - zaključuje šef kuhinje Hotela Dubrovnik Palace.

#IGOR ŠABADIN#HRANA#HOTEL DUBROVNIK PALACE
14. svibanj 2024 17:25