Perfect generous kutia: 4 recipes from Hector Jimenez-Bravo

Ukrainian chef of Colombian origin, restaurateur, judge of “MasterChef. Professionals”-4, which is scheduled to premiere in February 2023 on STB, Hector Jimenez-Bravo shared the best recipes for generous kutia!   

“The best kutia, as you know, is the one cooked with love. At the same time, kutia, like borscht, is made differently by each cook and hostess, and recipes are passed down from generation to generation. Today I want to share three proven methods of cooking kutia, as well as one more secret bonus recipe for the Generous Evening. If you haven’t found the perfect recipe for sweet kutia yet, hurry to the kitchen with my recipes. I guarantee you will like it!” – says Ektor.

WHEAT KUTIA WITH LIQUEUR 

Ingredients:

– Wheat – 400 grams;

– Orange fillet – 100 grams;

– Orange zest;

– Poppy – 100 grams;

– Pecans – 100 grams;

– Dried fruits – 150 grams;

– Honey – to taste;

– Liqueur – 1 tbsp. l. 

– Dried apples and pears – 50 grams; 

METHOD OF PREPARATION:

First of all, we prepare the broth. Pour 50 grams of washed dried apples and pears with 200 ml of water and bring to a boil. Remove from the stove and let stand for at least two hours. 

Boil the wheat until cooked. Pour boiling water over the poppy seeds and then rub. Cut nuts and dried fruits into small pieces. Peel the orange from the films, leaving only the fillet. Prepare the zest. 

Combine wheat with dried fruits, nuts, orange, zest and poppy seeds. Stir honey in a glass of compote and add it to kutia. 

Note that kutia should not be liquid – you may not need all the compote. 

And now add a spoonful of liqueur.

RICE KUTIA WITH POPPY SEEDS

Ingredients:

– Rice – 1 st. 

– Almonds – 50 grams;

– Raisins – 100 grams;

– Poppy – 50 grams;

– Honey – to taste;

METHOD OF PREPARATION:

Pour a glass of rice with one and a half cups of boiling water, close the pan tightly with a lid and cook: 3 minutes on high heat, then 6 on medium and again 3 on low. 

After removing the rice from the heat, do not open the lid for another 15 minutes, allowing the rice to steam. 

While the rice is cooling, scald the almond kernels, peel and chop finely. Pour boiling water over the raisins. Drain in 5 minutes. Steam the poppy. 

After the poppy has cooled completely, it must be grated. 

Mix grated poppy seeds, raisins, nuts with cooked rice, season with liquid honey. If your honey is too thick, just heat it in a steam bath. 

Mix everything.

TRADITIONAL PEARL BARLEY KUTIA WITH CREAM

Ingredients:

– Barley – 200 grams;

– Lemon zest;

– Poppy – 100 grams;

– Walnut – 70 grams;

– Raisins – 50 grams; 

– Honey – 2 tbsp. L.;

– Dried apricots – 100 grams; 

– Cream – 80-100 grams.

METHOD OF PREPARATION:

Pour the barley with water and cook. When it is ready, pour cream into it and cook for another 2 minutes until the grain absorbs it. Cook for about another hour. 

Pour boiling water over poppy seeds and then knead in a mortar. Grind nuts and dried apricots. 

Then mix all the ingredients, add honey and zest.

COCONUT KUTIA FOR THOSE WHO LIKE NEW TASTES

Ingredients:

– Rice – 200 grams;

– Coconut milk – 100 grams (+ 50 grams);

– Water – 200 grams;

– Dried cranberries – 50 grams;

– Pistachios – 100 grams;

– Frozen mango – 100 grams.

METHOD OF PREPARATION:

Cook rice with water and coconut milk, let it cool down a little. Grind nuts, chop mango.

Mix all the ingredients to make a little liquid kutia – add more coconut milk.

Bon appetit!

Recall that Hector Jimenez-Bravo continues to work on a documentary charity film about the culinary front of Ukraine. The film is created by a team from the UK and STB.

Photo: STB press service