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nā mea hoʻohui
ʻO ka pipi ʻōpala me ka rosemary a me ka ʻōpala pepa
- 1 kg ʻAi pipi
- 0,5 wp Pepelu ʻeleʻele
- 0,5 wp Peppercorns keʻokeʻo
- 1 wp ʻO nā kīʻaha Allspice
- 2 wp Paʻakai paʻakai
- 3 wp Rosemary maloʻo
- 2 Lau Bay
- 2 ka palaoa ʻO ka aila Rapeseed
ʻO nā ʻuala ʻuala Mediterranean
- 8 uala
- 2 Nā lālā Rosemary
- 4 Pālika ʻaukā
- 1 pin ʻO ka paʻakai a me ka pepa
- 1 kūkala ʻAila hua ʻumeke
- 1 ua pana mai ʻO ka hinuʻaila
kope kō
- 400 g Piʻi hau
- 1 ʻO ke kālika
- 1 ka palaoa Pāpaʻa lāʻau
- 1 pin ʻO ka paʻakai a me ka pepa
sauce bernaise
- 3 Honu hua honu
- 1,5 ka palaoa Ka wai lemona
- 1,5 wp ʻO Dijon kūkeke
- 1,5 ka palaoa Kīme fraiche Kīkī
- 1,5 wp kōpaʻa
- 200 g Me ka bata
- 1,5 wp Kālika maloʻo
- 1 pin ʻO ka paʻakai a me ka pepa
Na Ke Kumu
pipi pipi
- E hoʻokuʻu i ka pipi ʻōpala i ka lumi wela ma kahi o 2 mau hola ma mua o ka hoʻomākaukau ʻana.
- No ka hoʻohui ʻana i ka mea hoʻonani, e ʻoki i ka pepa, nā ʻōpala allspice, ka paʻakai moana, nā nila rosemary a me nā lau bay i loko o kahi mortar. E hamo i ka ʻōpala me ka hapalua maikaʻi o kēia hui ʻana.
- E puhi i ka ʻaila rapeseed i loko o kahi pā nui. E hoʻomoʻa i ka pipi kālua e hoʻomaka ana ma ka ʻaoʻao momona no ka approx. 10–15 minuke. E hoʻomaʻamaʻa mua i kahi pahu uea ma ka pae 1 a i ʻole 2 o ka pae i ka umu. Hoʻonohonoho i ka wela o luna / lalo a i ʻole ea wela 80 ° C. E kau i kahi kīʻaha ma lalo o ka pahu uea e hopu ai i ka wai.
- E kau i ka ʻiʻo pipi i hoʻopaʻa ʻia ma luna o ka pā uea a kuke. Ma kahi o 1 hola o ka kuke ʻana i manaʻo ʻia no 500 g o ka pipi ʻōpala. ʻOi aku ka maikaʻi o ka hoʻohana ʻana i ka wela wela o ka ʻiʻo e ana i ka wela kumu. No ka 'ōlelo Pelekania he 5 ° C ka mahana wela, no ka 60-62 ° C. E kau i nā papa i ka umu ma kahi o 10 mau minuke ma mua o ka lawelawe'ana i mea maika'i a wela.
ʻO nā ʻuala ʻuala Mediterranean
- No nā ʻuala ʻuala Mediterranean, holoi i ka ʻuala, hoʻomaloʻo iā lākou, ʻoki ʻia i ka hapalua a ʻokiʻoki i nā ʻāpana me ka ʻili.
- E hohola i nā ʻuala ʻuala me ke kālika ʻoki maikaʻi ʻia a me nā kumu rosemary i loko o kahi pā. E kau me ka paʻakai a me ka pepa a hoʻoheheʻe ʻia me ka hua ʻukena a me ka ʻaila ʻoliva. E hoʻomoʻa i nā ʻuala ʻuala ma ka papa waena ma ka wela o luna / lalo (200 ° C) ma kahi o 50 mau minuke.
kope kō
- E hoʻomaʻemaʻe i ke kō. Peel i ke kālika clove a ʻokiʻoki i nā ʻāpana. E hoʻomoʻa i ka ʻōpala herb i loko o ka pā, e hoʻohui i ke kālika a me ka pī hau a hoʻolei i loko o ka pā ma ka wela wela ma kahi o 20 mau minuke. E ʻono me ka paʻakai a me ka pepa.
sauce bernaise
- No ka ʻai Bernaise, e kau i nā yolks hua manu me ka wai lemon, tarragon maloʻo, sinapi, paʻakai liʻiliʻi, ke kō a me ka crème fraîche i loko o kahi pahu kiʻekiʻe a puree a maʻemaʻe me kahi lāʻau ʻoki.
- I kēia manawa, e lawe mai i ka pata i ka paila, e ninini mālie i loko o ka pahu i ka wā e holo ana i ka mea hui lima. E kau i ka paʻakai a me ka pepa.
- E lawelawe i ka pipi kālua me nā kīʻaha ʻaoʻao a me ka ʻuala a kau i ke koena mea hoʻonoʻo i ka pākaukau no ka hoʻoulu ʻana.
kino
Lawelawe: 100gKāleka: 234kcalKalepona 4.3gKumuʻiʻo: 12.4gMomona: 18.8g