Gio Natsvlishvili, 36 years old. Currently, I am working as PM Lead at IT consulting company. I have never worked as a cook.
Cooking has always been a part of my life, but it became an area of particular interest when I opened my own restaurant. It was followed by participation in a cooking show, which intensified my interests in this direction.
At this point, cooking is a kind of meditation for me. In my own kitchen I cook for my friends, family and myself. I enjoy the process of cooking and culinary experiments so much that I decided to make photos of all this and share it to public through social networks.
Currently I am shooting videos for TikTok platform, and share the same videos on Instagram, Facebook and YouTube.
1
1
piece
pumpkin
1
1
piece
stalk of rosemary leaf
2
2
clove
garlic
1/3
1/3
teaspoon
black pepper (ground)
1/2
1/2
teaspoon
sea salt
30
30
gr.
vegetable butter
1/2
1/2
piece
onion
60
60
gr.
roasted pumpkin seeds
40
40
ml.
tomato puree
1
1
teaspoon
yellow flower (ground)
1/2
1/2
teaspoon
Utkho Suneli (spices and herbs) (ground)
1/3
1/3
teaspoon
chili pepper (ground)
1/2
1/2
teaspoon
table salt
50
50
gr.
Mchadi flour
30
30
ml.
wine vinegar
5
5
piece
black peppercorns
2
2
piece
bay leaves
1/4
1/4
teaspoon
cinnamon (ground)
50
50
gr.
coriander
50
50
gr.
olive oil
Cut the steak pumpkin into halves. Cut a rectangular 2-2.5 cm thick steak from the upper part. Put the steak on a foil, sprinkle with sea salt and black pepper, top with rosemary, garlic, butter and wrap into foil. Place in the oven and bake for 15 minutes at 180 degrees. After 15 minutes, take it out of the oven, open the foil and put it back in the oven to roast. Leave it in the oven until the surface is browned.
Kharcho sauce. Finely chop the onion and saute well on a pan. Add tomato puree to sauted onions and boil. Crush the pumpkin seeds together with the garlic and add them to the tomato and onion mass. Also add 1 cup of water. When the mass boils, add the yellow flower, Utskho Suneli, pepper, table salt and mix well. Cool and blend the resulting Kharcho mass.
Pumpkin Mchadi. Add water to the remaining pumpkin (without skin) and blend until you get a uniform mass. Then strain it through a fine strainer to get pumpkin juice. Add a pinch of salt, pumpkin juice to Mchadi flour and knead well. Then put it into a mold and bake it in the oven at 180 degrees until it turns brown.
Pickled pumpkin. Slice remaining pumpkin into long rectangular pieces. Put in a jar, pour 100 ml of boiled water. Add vinegar, bay leaf, black peppercorns, salt and cinnamon. Leave for 1.5-2 hours.
Coriander oil. Pour oil over coriander and bring to a boil. Then cool and blend for 5 minutes. Drain the obtained mass trough gauzy fabric.
Serve the dish on a fat plate. First, pour coriander oil in the center, then pour Kharcho sauce on the oil. When the sauce spreads over, place the pumpkin steak on about 1/4 of the sauce and put the pickled pumpkin rolled slices on its side.
Fix two pieces of Mchadi leaves on top of the steak and sprinkle with roasted pumpkin seeds.
How To Serve
Bon Appetit!
Click if you already have prepared
30-60 Min
Average
500+ Kcal
