USTASINDAN NEFİS YEMEK İKİLİSİ❗❗ TAZE OTLU TAVUK KÜLBASTI ve RÖŞTİ PATATES TARİFİ #ustadanaltarifi

Hepinize selamlar, bu videoda taze otlu tavuk külbastı ve röşti patates yemeklerinin tüm detaylarını anlattım. Davet sofralarına yakışacak türden ve tam ölçülü olan bu nefis tarifi mutlaka denemelisiniz.
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Gününüz dünden güzel olsun, saygıyla!
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???? Eğer video hoşunuza gittiyse beğenmeyi unutmayın. ????
???? Kanala abone olup, videoları kaçırmamak için bildirimleri açabilirsin. ????
???? Kanala abone olmak için ➤ https://www.youtube.com/@ustadanaltarifi2

???? Malzemeler :
Tavuk külbastı marinasyonu için :

1 tutam nane
1 tutam maydanoz
1 tutam dereotu
1 dal taze biberiye
4 diş sarımsak
1 çay kaşığı tuz
1 tutam tane karabiber
1 çay kaşığı köri
1 yemek kaşığı dolusu limon suyu
Yarım çay bardağı zeytinyağı
Çay bardağının dibinde 1 parmak su

Röşti Patates için malzemeler:

2 büyük boy haşlanmış patates
Yarım adet kapya biber (küçük boy ise 1 adet yeterli)
3 dal taze soğan
1 tutam tane karabiber
bir tutam tane
1 çay kaşığı kırmızı toz biber
1 tatlı kaşığı tuz
Pişirmek için zeytinyağı kullandım.

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???? Sosyal Medya Hesaplarımı Takip Edebilirsiniz ????
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#chikenrecipe #tarifler #tavuk

???? Bıçak Önerilerim İçin Linke Tıklayabilirsiniz????https://app.hps.im/d7ct/dc56bcfd
♨ Pişirme ekipman önerilerim için linke tıklayın ???? https://app.hps.im/d7ct/47213248

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Hello, Welcome to the “Ustadan Al Tarifi” recipe channel. Today, the recipe you will receive from your master is chicken cutlets with fresh herbs and we will make a nice roast potato as a side dish. You can find all the ingredients in the description section of our video

. Do not forget to follow us on the “Take it from the Master” recipe on Instagram page. Do not spare your support from us. First of all, we will make chicken with fresh herbs to rest. We start by making the cutlets. Chicken cutlets with fresh herbs.

For marinating, I will use a pinch of mint, a pinch of parsley to taste, a pinch of dill and fresh rosemary. I will use rosmarie. If you can find it for this recipe, you can use fresh thyme. I washed it and sorted it well.

I cut the herbs finely as much as you can. Be careful about chopping, I put the herbs I chopped into the bowl I will make the sauce with , and I will use 4 cloves of garlic for cutlets with fresh herbs. I crush the garlic first and chop it finely.

I add the garlic to the herbs. A teaspoon of ground rock salt. A pinch of black pepper. 1 teaspoon of curry powder. Here’s half a lemon. The lemon I used was not very big, so if the lemon is big, a quarter of a lemon is enough.

I added an average tablespoon of lemon juice and half a tea glass of olive oil into the sauce. I rinse the bottom of the glass in which I used olive oil with a little water

And add it to the sauce. I take it aside, my sauce is ready and my recipe is for two people, I use two chicken breasts, two chicken breasts weigh 480 grams. I bought it this way from the market and I thinly open the chickens like this, mix them well with the sauce

And feed the sauce to the chicken with my hand and spread the sweetened chicken over it like this. I pull it and wrap it well , preventing it from getting air. I put it in the fridge to rest the mouth. While the chicken is resting in the fridge. In the

Meantime, we will make the adult potatoes. I use boiled potatoes. I boiled the potatoes, but as you can see, the potatoes are still hot. If the potatoes were cold, you wouldn’t be able to peel them easily in this way and you cause less damage

This way. When you peel the potatoes while they are hot, I mash the boiled potatoes with a masher. There will be more kneading process. For the ripe potatoes, I cleaned one capia pepper as follows , but I will use half of the capia pepper. I chop the capia pepper finely.

In my recipe, I have two small and one large spring onion. So, I will use 3 sprigs of spring onion, I chop the spring onions not too thinly, I use a pinch of parsley so that it will be slightly palatable, I also

Finely chop the parsley, I put all the fresh herbs and red pepper I chopped directly into the potato, I add 1 teaspoon of ground rock salt, a pinch of black pepper and a cup of tea. I add a spoon of chili peppers , I mix the herb mixture I have made well,

But it will not be done with a spoon like this. We will have to use our hands , I think you can use it in any way for breakfast, lunch and dinner , but in professional kitchens it is generally used as a garnish,

That is, as a flavoring for the meal. As you can see, all my potatoes are vegetables or not. I mixed it well, now let’s wash our hands and move on to our other tasks. I will use a non-stick pan and add about 2 tablespoons of oil to the bottom of

The pan. I press the potato well and press the edges inwards with a spatula . I control all the thickness with my hand. Let all sides be almost the same, so after all, we are not doing machine work.

We do it by hand, but we want it to be the same thickness on all sides as much as possible , that is,

We can feel it easily when we press it with the palm of our hand and the back of our hand, and I put the potato on the stove to cook it . After putting the potato on the stove, we will cook it on high heat for about a minute or so.

After it is cooked on high heat, we will turn down the heat a little bit. As you can see right now, it is on high heat and a slight sizzling is coming from the bottom of the pan. We turn down the heat of our stove and continue frying on low heat.

How do we understand that the bottom of the pan is also heated? Hold the pan like this and shake it gently. And as you can see, the potato started to rotate in the pan. So, this

Is an example of the pan being heated. My potato has been on the stove for about 3 minutes and smoke has started to come out from the edges and the sizzling has increased. Now

We will do the flipping process. I took a porcelain plate in my hand and poured some oil on its bottom. I put the plate directly on the potato. I cover it and turn it upside down, I take the potato I made back into the pan like this,

I will fry the other side well. As you can see, I turn off the bottom of my stove and let the potato rest in this way . Because I will be cooking on high heat and I hold my hand on the pan to understand that the pan is heated.

When my hand is at this height, the heat of the pan will hit my hand and smoke will come out from the edges of the pan. After the pan is heated up, this sizzling will come directly when I put the chickens into the pan,

As you can see because we open the chickens very thinly. It started to turn white on top , it turned slightly white around the edges, and it took exactly 1 to 5 minutes . Now we turn

The chickens, starting from the first time we put them in, and we cooked the other side of the chicken in 1 and a half minutes. Now we turn off the stove. Let’s put the ashtrays on their plate. As you can see, it turned out to be a juicy chicken cutlets. Now

Let’s meet you at the presentation. My roasted potato is ready to serve, we divide it into four, my potato is 2 and it was a nice dinner for two, and we take the cooked chickens directly on it and take it like this. My roast

Potato is ready to serve. My chicken ashes bastı is ready to serve. My chicken ash bastı with fresh herbs was a nice dinner. As you can see, it is a meal for two. The chicken was as juicy as cotton and my potato was a nice roast potato with the same pastry consistency.

It was a nice dinner. It was a nice combination that goes well together. I hope you will try my recipes and eat them safely with your loved ones. Don’t forget to subscribe to our channel, like our videos and share them. Get the recipe from the Master on Instagram page. Don’t forget to follow,

May your day be better than yesterday, respectfully

KAYNAK