Trinity Inc.

Trinity Vama želi srecne praznike , radost, uspeha i ljubavi za 2018. Godinu!

Za svetog Nikolu imamo u ponudi: prave mesane
domace kolace sremske variante : 700/kg akcijaaaaaa, narudjbine na viber 00381611338750, 0644031184 ili inbox.
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Curetine
Guske
Patke
Slanine
Kobasice od divlje svinje
Jaja
Jelenskog mesa
Kozijieg sira
Domacih sokova od nane itd.
Zimnice sa mesanim povrcem ( karfiol, krastavac, sargarepa, luk, paprika itd.)
Stuke
Sardine
Sarana
sezonsko povrce , sutra u najavi koje
( sveze zamrznute ili dimljene)
Srecni praznici! 😊😊😊

Guska Alzasijen

RECIPES GOOSE
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Alsatian-Style Roast Goose with Foie Gras & Chestnuts

This luxurious Alsatian-style goose is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for dinner on Christmas Eve.
Roasted Goose, Alsatian-Style Recipe |
Ingredients

1 large head red cabbage
1 cup red wine
2 teaspoons red wine vinegar
1 bay leaf
2 teaspoons rendered goose or duck fat
1 medium onion, sliced
2 apples, peeled, cored, and diced
Salt and freshly ground black pepper to taste
1 teaspoon red gooseberry jam or red currant jelly
1 pound ready-to-use chestnuts
½ pound sliced white bread
1/3 cup milk
1 teaspoon plus 2 tablespoons unsalted butter
1 large shallot, chopped
½ pound each pork shoulder and veal shoulder
2 teaspoons ruby port
1 teaspoon Cognac
2 teaspoons chopped flat-leaf parsley
½ teaspoon quarter epices, or 1/8 teaspoon each ground cloves, nutmeg, cinnamon, and black pepper
1 goose, 8 to 10 pounds, 2 wing joints, giblets, neck, and excess fat and skin removed, skin pricked
1 Grade A foie gras, about 1 pound, cleaned
1 each onion and carrot, coarsely chopped
1 cup Alsace Riesling wine
½ cup cold water
Preparation

For the cabbage: Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into ¼-inch shreds. Combine wine, vinegar, and bay leaf in a bowl.
Heat goose fat in a large, deep casserole over medium-high heat. Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally. Add cabbage, apples, and wine-vinegar mixture, and season with salt and pepper. Cover, and cook slowly for 45 minutes, stirring occasionally. Set aside.
For the goose: Soak bread in milk. Heat the 1 teaspoon butter in a small skillet over medium heat, add shallots, cover, and sweat until tender, 3 to 4 minutes.
Squeeze milk from bread. Combine bread, pork, and veal in a food processor, and pulse until chopped medium fine. Do not over-process. Scrape mixture into a bowl, and add shallots, chestnuts, port, Cognac, parsley, quatre epices, and salt and pepper, and mix just to blend.
Season inside of goose cavity with salt and pepper. Gently pack stuffing into goose, placing foie gras in the center of the stuffing. Truss goose with butcher’s twine, season outside with salt and pepper, and place on a rack in a roasting pan large enough to hold it comfortably. Melt the remaining 2 teaspoons of butter, and brush over goose.
Turn goose on its side and roast for 1 hour. Turn bird to other side and roast another hour.
After goose has roasted 2 hours, scatter onion and carrot in roasting pan, and turn bird on its back, breast up. Roast for 30 minutes longer, basting with pan juices two or three times. Goose should be golden brown, and juices should run pale pink when bird is deeply pricked in the breast. Remove goose from pan to a warm platter, tent with foil, and keep warm. Discard all fat from roasting pan and set pan on top of stove. Pour in wine and over medium-high heat, deglaze pan, stirring up all browned cooking bits. Reduce liquid to a glaze, then stir in the cold water and simmer for 5 minutes. Strain sauce and keep warm. Warm reserved red cabbage, stir in jam or jelly.
Present whole roasted goose on a bed of red cabbage. Slice at the table, and serve with stuffing and sauce.

Alsatian-Style Roast Goose with Foie Gras & Chestnuts
D'Artagnan

This luxurious Alsatian-style goose is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for dinner on Christmas Eve.
Roasted Goose, Alsatian-Style Recipe |
Ingredients

1 large head red cabbage
1 cup red wine
2 teaspoons red wine vinegar
1 bay leaf
2 teaspoons rendered goose or duck fat
1 medium onion, sliced
2 apples, peeled, cored, and diced
Salt and freshly ground black pepper to taste
1 teaspoon red gooseberry jam or red currant jelly
1 pound ready-to-use chestnuts
½ pound sliced white bread
1/3 cup milk
1 teaspoon plus 2 tablespoons unsalted butter
1 large shallot, chopped
½ pound each pork shoulder and veal shoulder
2 teaspoons ruby port
1 teaspoon Cognac
2 teaspoons chopped flat-leaf parsley
½ teaspoon quarter epices, or 1/8 teaspoon each ground cloves, nutmeg, cinnamon, and black pepper
1 goose, 8 to 10 pounds, 2 wing joints, giblets, neck, and excess fat and skin removed, skin pricked
1 Grade A foie gras, about 1 pound, cleaned
1 each onion and carrot, coarsely chopped
1 cup Alsace Riesling wine
½ cup cold water
Preparation

For the cabbage: Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into ¼-inch shreds. Combine wine, vinegar, and bay leaf in a bowl.
Heat goose fat in a large, deep casserole over medium-high heat. Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally. Add cabbage, apples, and wine-vinegar mixture, and season with salt and pepper. Cover, and cook slowly for 45 minutes, stirring occasionally. Set aside.
For the goose: Soak bread in milk. Heat the 1 teaspoon butter in a small skillet over medium heat, add shallots, cover, and sweat until tender, 3 to 4 minutes.
Squeeze milk from bread. Combine bread, pork, and veal in a food processor, and pulse until chopped medium fine. Do not over-process. Scrape mixture into a bowl, and add shallots, chestnuts, port, Cognac, parsley, quatre epices, and salt and pepper, and mix just to blend.
Season inside of goose cavity with salt and pepper. Gently pack stuffing into goose, placing foie gras in the center of the stuffing. Truss goose with butcher’s twine, season outside with salt and pepper, and place on a rack in a roasting pan large enough to hold it comfortably. Melt the remaining 2 teaspoons of butter, and brush over goose.
Turn goose on its side and roast for 1 hour. Turn bird to other side and roast another hour.
After goose has roasted 2 hours, scatter onion and carrot in roasting pan, and turn bird on its back, breast up. Roast for 30 minutes longer, basting with pan juices two or three times. Goose should be golden brown, and juices should run pale pink when bird is deeply pricked in the breast. Remove goose from pan to a warm platter, tent with foil, and keep warm. Discard all fat from roasting pan and set pan on top of stove. Pour in wine and over medium-high heat, deglaze pan, stirring up all browned cooking bits. Reduce liquid to a glaze, then stir in the cold water and simmer for 5 minutes. Strain sauce and keep warm. Warm reserved red cabbage, stir in jam or jelly.
Present whole roasted goose on a bed of red cabbage. Slice at the table, and serve with stuffing and

Danasnji recept preporuke je guska na alzaski nacin: sa pastetom od djigerice i kestenjima punjeno preliveno sa konjakom .... najlepse za Vasu Bozicnu slavu !😊😊😊

RECIPES DUCK
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Duck Wellington with Truffle Armagnac Sauce

Ingredients

1 Magret Duck Breast, fat removed and reserved
Salt and freshly-ground black pepper, to taste
1/4 teaspoon Five Spice
1/2 teaspoon Dijon mustard
1 tablespoon apricot preserves, or apricot puree
4-5 medium mushrooms, (wild or white), chopped
3 tablespoons Black Truffle Butter
1 teaspoon fresh thyme leaves
1 tablespoon Madeira
4 tablespoons Armagnac
3 tablespoons Mousse of Foie Gras, softened, (or foie gras cubes)
1 piece packaged puff pastry, (approx. 9x12)
1 whole egg, beaten with 1 tablespoon milk
1 clove garlic, chopped
1 small large shallot, chopped
2 teaspoons butter
1 cup Duck and Veal Demi-Glace
1 tablespoon basil jelly, gooseberry or current jelly, (optional)
2 teaspoons Black Truffle Flavored Oil
Preparation

Season the duck breast with salt, pepper and five spice powder.
In a medium pan over medium-high flame, gently sauté reserved skin until the fat renders. Remove and discard. Sauté the duck breast on both sides in the fat till browned then remove and cool. When cool, stir together 1 tablespoon of Armagnac with mustard and apricot jam. Brush on the duck and rest.
In the same pan over medium-high heat, add 1 tablespoon truffle butter, garlic and shallot. Sauté until slightly translucent then add mushrooms. Continue to cook for about 3 minutes then add the thyme leaves.
Add Madeira and 1 tablespoon of the Armagnac. Scrape up any browned bits. If using fresh foie gras, sauté gently in mushroom mixture.
Lay the puff pastry on a sheet of parchment and place the cooled duck breast on one half. Cover with the mushroom/foie gras mixture. If using mousse, spread a layer on the duck before adding the mushroom mixture.
Fold one half of the pastry over the other and secure by wetting one side and pressing edges together firmly. Use a pastry wheel or knife to clean up the edges. Make a few clean cuts in the top of the assembled pastry for steam to vent. Chill in the refrigerator for 15 minutes.
Preheat oven to 425 degres F. Preheat a sheet pan in the oven.
Remove the Wellington from the fridge and brush the egg and milk mixture all over the pastry. Place on the pre-heated pan.
Bake for approximately 30 minutes, rotating the sheet pan once during cooking. Be watchful, each oven is different.
While the pastry is baking, make the sauce: Sauté the shallot and garlic in the butter. When soft, add the demi-glace and reduce slightly. Add the remaining Armagnac and salt and pepper to taste. Add the jelly if you wish at this point. Allow to cool slightly, and add the truffle butter to make an emulsion. Add the truffle flavored oil.
Remove the duck and let it rest for a few moments before slicing. Serve with the sauce.

Tartufi su najcenjenija i najskuplja gljiva na svetu. Pored izuzetnog ukusa, cuvena je po svojim lekovitim svojstvima.
Tartuf nije samo luksus hrana za gourmeje, nego i prava hrana za poboljsavanje mentalne izdrzljivosti, pamcenje i koncentracije, jednom reciju hrana za mozak.
Tartufi zive u simbiozi sa drvecem i samo tako mogu da se razvijaju do celokupnog potencijala. Zive podzemno i 2 p**a godisnje pustaju mirise , da bih razni inskekti ih prepoznali i rasirili spore za razmnozavanje. Lagotta Romagnola je specijalan obucen pas ( moze i Labrador i druge lovacke pse a se obucavaju) za istragu ove premium gljive.
Ima bele I crne tartufe prema boji a cene su visoke , jer se tesko nailaze I se saznalo ne samo za izvanrednu aromu u kulinarstvu, nego I za lekovitih svojstva kao I jacanje imuniteta.
Ja Vama preporucujem da probate nase crne zimske ili sir sa tartufima ( vidi u prodavnici uskoro) , bice uskoro i bele. Razne recepte mozete naci na nasem blogu na sajtu trinityorganic.com ( pod kategorijom” recepte iz prirode “ .
Ziveli i vidimo se I cujemo na nasem intervjuju o sirovoj hrani uskoro na platformi skole zdravog zivota.
Od srca.

Dunja ( Direktor Trinity organic)

Trinity ponuda ove nedelje : Caj od belog sleza: veoma lekovit za pluca i za umirenje kaslja. narucite odmah na 0611338750

u petak 17.11.😁imamo opet isporuku u Beogradu nasih svezih proizvoda: za detalje , pozovite dunju; 0611338750

cover fotka je sa kc grad ketering a: delikatesni ponedeljak- lepa uspomena, koja traje..