{"id":3662,"date":"2024-07-14T20:37:32","date_gmt":"2024-07-14T20:37:32","guid":{"rendered":"https:\/\/saltbudapest.com\/summer-menu-at-salt\/"},"modified":"2024-07-14T20:42:45","modified_gmt":"2024-07-14T20:42:45","slug":"summer-menu-at-salt","status":"publish","type":"post","link":"https:\/\/saltbudapest.com\/hu\/summer-menu-at-salt\/","title":{"rendered":"Ny\u00e1ri men\u00fc a SALT-ban"},"content":{"rendered":"

A b\u0151 k\u00e9t h\u00f3napja \u00e9les ny\u00e1ri men\u00fcben nemcsak a signature keny\u00e9rfog\u00e1st t\u00e1laljuk\u00a0 pecseny\u00e9vel, azaz szatm\u00e1riasan pecsivel<\/i>, de azon egy sor izgalmas, \u00faj \u00e9tel is tal\u00e1lhat\u00f3, ami legkedvesebb \u00edzeml\u00e9keinket id\u00e9zi fel, mik\u00f6zben a term\u00e9szetk\u00f6zelis\u00e9get \u00e9s a fenntarthat\u00f3s\u00e1got \u00e1ll\u00edtja a k\u00f6z\u00e9ppontba. <\/strong><\/p>\n

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A SALT men\u00fcsor\u00e1t a kezdetekt\u0151l meghat\u00e1rozz\u00e1k a Szil\u00e1rd \u00e9s a csapat sz\u00e1m\u00e1ra legfontosabb alap\u00e9rt\u00e9kek: a most bemutatott fog\u00e1sok fejleszt\u00e9s\u00e9n\u00e9l sem volt ez m\u00e1sk\u00e9pp. A t\u00f6bb h\u00f3napig tart\u00f3 men\u00fctervez\u00e9si folyamatban a szezonalit\u00e1s \u00e9ppen \u00fagy els\u0151dleges szempont volt, mint a fej\u00e9t\u0151l a fark\u00e1ig megk\u00f6zel\u00edt\u00e9s. Emellett term\u00e9szetesen most is szerepet kapnak a szatm\u00e1ri, \u00e9s a hagyom\u00e1nyos erd\u00e9lyi parasztkonyha legjobb hagyom\u00e1nyai is, illetve felt\u0171nik egy az Osztr\u00e1k-Magyar Monarchia kor\u00e1ban elterjedt klasszikus kedvenc, a k\u00e1poszt\u00e1s t\u00e9szta is.<\/span><\/p>\n

Ut\u00f3bbi persze – m\u00e9g ha \u00edz\u00e9ben egy\u00e9rtelm\u0171en az – nem pont azt a cvekedli, amit otthon, pl\u00e1ne a menz\u00e1n megszoktunk: a k\u00e1posztaropog\u00f3shoz ferment\u00e1lt borsot \u00e9s libazs\u00edrt adnak Szil\u00e1rd\u00e9k, mik\u00f6zben a konyhai csapat nem foglal \u00e1ll\u00e1st a h\u00e1ztart\u00e1sokban v\u00e9rre men\u0151 s\u00f3s, \u00e9des, vagy \u00e9des-s\u00f3s vit\u00e1ban. Azt, hogy milyen \u00edzes\u00edt\u00e9ssel k\u00e9rik ezt az \u00e9ttermi konyh\u00e1n ritk\u00e1n fellelhet\u0151 fog\u00e1st, teljes eg\u00e9sz\u00e9ben a vend\u00e9gekre b\u00edzzuk.\u00a0<\/span><\/p>\n

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A men\u00fc egy m\u00e1sik, szint\u00e9n szer\u00e9ny alapanyaga miatt izgalmas fog\u00e1sa a ferment\u00e1lt rebarbar\u00e1val, r\u00f3zs\u00e1val \u00e9s csomborral t\u00e1lalt, saj\u00e1t lev\u00e9ben lassan f\u0151tt sert\u00e9snyelv. A magyar konyh\u00e1ban hossz\u00fa ideig jelent\u0151s szerepet kap\u00f3 bels\u0151s\u00e9gek felhaszn\u00e1l\u00e1sa j\u00f3 n\u00e9h\u00e1ny \u00e9vtizedre visszaszorult, \u00edgy nagyobb r\u00e9sz\u00fck m\u00e1ra m\u00e1r ink\u00e1bb ritk\u00e1n felt\u00e1lalt \u00ednyencs\u00e9g, vagy teljes eg\u00e9sz\u00e9ben mell\u0151z\u00f6tt alapanyag lett.\u00a0<\/span><\/p>\n

Az ilyen \u00e9s ehhez hasonl\u00f3 h\u00fasr\u00e9szek felhaszn\u00e1l\u00e1sa ugyanakkor j\u00f3l r\u00edmel a SALT konyhai fenntarthat\u00f3s\u00e1ggal kapcsolatos filoz\u00f3fi\u00e1j\u00e1ra: azzal, hogy egy \u00e1llat minden r\u00e9sz\u00e9t m\u00e9lt\u00f3 m\u00f3don felhaszn\u00e1lja a konyha, nemcsak kevesebb hullad\u00e9k keletkezik, de form\u00e1l\u00f3dhat az etikus h\u00fasfogyaszt\u00e1ssal kapcsolatos szeml\u00e9let is. <\/span><\/p>\n

\u00c9rdemes kiemelni m\u00e9g egy nagyon otthonos, egyben a hagyom\u00e1nyos konyha \u00e1ltal inspir\u00e1lt fog\u00e1st a men\u00fcr\u0151l: a h\u00e1zi tejf\u00f6llel \u00e9s paprik\u00e1s csirkezs\u00edrral k\u00e9sz\u00edtett Arany leves mell\u00e9 medvehagyma-kr\u00e9mmel t\u00f6lt\u00f6tt aludttejes lep\u00e9ny j\u00e1r, az \u00e9tel pedig az erd\u00e9lyi parasztkonyha burgonya ir\u00e1nti rajong\u00e1s\u00e1ra is sz\u00e9pen utal vissza.<\/span><\/p>\n

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A SALT \u00faj men\u00fcj\u00e9t nemcsak Szil\u00e1rd kreat\u00edv \u00f6tletei form\u00e1lj\u00e1k, de azok a gasztron\u00f3miai \u00e9s egy\u00e9b kultur\u00e1lis \u00e9lm\u00e9nyek is alak\u00edtj\u00e1k, amelyek a tervez\u00e9s id\u0151szak\u00e1ban \u00e9rt\u00e9k a st\u00e1btagokat. A tejterm\u00e9kek mostani, nagyvonal\u00fa haszn\u00e1lata (aludtej, sajthab, tejf\u00f6l, juht\u00far\u00f3 form\u00e1j\u00e1ban) a sous s\u00e9f\u00fcnk, Makai Edina erd\u00e9lyi otthon\u00e1b\u00f3l \u00e9rkez\u0151 inspir\u00e1ci\u00f3j\u00e1nak k\u00f6sz\u00f6nhet\u0151, a men\u00fcn megjelen\u0151 ponty \u00e9s kecsege pedig Szil\u00e1rd a magyar halak fogyaszt\u00e1sa ir\u00e1nti egyre er\u0151sebb elk\u00f6telez\u0151d\u00e9s\u00e9t jelzi.<\/span><\/p>\n

Egy SALT men\u00fc persze nem lenne az igazi, ha az \u00e9teleket amuse-t\u00f3l petit four-ig nem k\u00eds\u00e9rn\u00e9k v\u00e9gtelen v\u00e1ltozatoss\u00e1g\u00fa, javar\u00e9szt a konyhai csapat \u00e1ltal gy\u0171jt\u00f6tt vad-\u00e9s gy\u00f3gyn\u00f6v\u00e9nyek, ferment\u00e1l\u00e1ssal tart\u00f3s\u00edtott z\u00f6lds\u00e9gek, gy\u00fcm\u00f6lcs\u00f6k.\u00a0<\/span><\/p>\n

Ezek a most is nagyvonal\u00faan haszn\u00e1lt\u00a0 f\u0171szerek nemcsak k\u00fcl\u00f6nleges \u00edzekkel gazdag\u00edtj\u00e1k az egyes fog\u00e1sokat, de megint csak sokat megjelen\u00edtenek abb\u00f3l, ahogy Szil\u00e1rd\u00e9k a konyh\u00e1r\u00f3l gondolkodnak: a tart\u00f3s\u00edt\u00e1ssal elny\u00fajtott szezon \u00e9s a vadon term\u0151 n\u00f6v\u00e9nyek felhaszn\u00e1l\u00e1sa is a konyhai fenntarthat\u00f3s\u00e1g fel\u00e9 mutat.\u00a0<\/span><\/p>\n

A men\u00fcsort most is M\u00e1t\u00e9 magyar \u00e9s nemzetk\u00f6zi borsorai, illetve Maya \u00e9s Lili szint\u00e9n a fenntarthat\u00f3s\u00e1g \u00e9s a zero waste jegy\u00e9ben k\u00e9sz\u00fclt ferment\u00e1lt italai eg\u00e9sz\u00edtik ki.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

A b\u0151 k\u00e9t h\u00f3napja \u00e9les ny\u00e1ri men\u00fcben nemcsak a signature keny\u00e9rfog\u00e1st t\u00e1laljuk\u00a0 pecseny\u00e9vel, azaz szatm\u00e1riasan pecsivel, de azon egy sor izgalmas, \u00faj \u00e9tel is tal\u00e1lhat\u00f3, ami legkedvesebb \u00edzeml\u00e9keinket id\u00e9zi fel, mik\u00f6zben a term\u00e9szetk\u00f6zelis\u00e9get \u00e9s a fenntarthat\u00f3s\u00e1got \u00e1ll\u00edtja a k\u00f6z\u00e9ppontba. A SALT men\u00fcsor\u00e1t a kezdetekt\u0151l meghat\u00e1rozz\u00e1k a Szil\u00e1rd \u00e9s a csapat sz\u00e1m\u00e1ra legfontosabb alap\u00e9rt\u00e9kek: a most […]<\/p>\n","protected":false},"author":5,"featured_media":3654,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[18],"tags":[],"class_list":["post-3662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-hu"],"yoast_head":"\nNy\u00e1ri men\u00fc a SALT-ban - SALT Budapest<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/saltbudapest.com\/hu\/summer-menu-at-salt\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ny\u00e1ri men\u00fc a SALT-ban\" \/>\n<meta property=\"og:description\" content=\"A b\u0151 k\u00e9t h\u00f3napja \u00e9les ny\u00e1ri men\u00fcben nemcsak a signature keny\u00e9rfog\u00e1st t\u00e1laljuk\u00a0 pecseny\u00e9vel, azaz szatm\u00e1riasan pecsivel, de azon egy sor izgalmas, \u00faj \u00e9tel is tal\u00e1lhat\u00f3, ami legkedvesebb \u00edzeml\u00e9keinket id\u00e9zi fel, mik\u00f6zben a term\u00e9szetk\u00f6zelis\u00e9get \u00e9s a fenntarthat\u00f3s\u00e1got \u00e1ll\u00edtja a k\u00f6z\u00e9ppontba. 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