John Myers
Roulades Reme, Kritharaki raukikini, Huamata Pīni me te Kirīmi Feta
Ko te roulades reme, te kritharaki raukikini, te huamata pini me te tunu kirīmi feta me te pikitia me nga tohutohu ngawari.
Roulades:
- 175 g Reme hamana 2 pcs. ia approx
- 35 g Pesto matomato (i konei mai i te karika mohoao)
- 35 g Feta cream (tirohia ki raro)
- Te tote pepa
Fetacreme:
- 100 g Feta
- 100 g Ricotta
- 100 g Greek yogurt 10% ngako
- Te pepa, te tote, te timonga o te huka
Kritharaki:
- 175 g Kritharaki
- 1,5 tbsp te hinu oriwa
- 1 rahi Pepa Whero
- 100 g Paprika penupenu (Ajvar)
- 3 tbsp Ketchup
- tote
- 0,5 tbsp te huka
- 10 Pcs. Nga oriwa pango
Huamata pīni:
- 250 g pīni kākāriki (tapahi) TK
- 1 small Onion red
- 65 g Bacon poraka
- 3,5 tbsp te hinu putirā
- 2,5 tbsp Balsamic crema bianco
- 0,5 tsp Savory
- Te tote pepa
Fetacreme:
- Kohuatia nga kai katoa ki te whakaranu-a-ringa tae noa ki te kirikiri me te wa ki te pepa, te tote me te huka. Whakaorangia kia rite ki te whakamahi.
Roulades:
- Tapahia te roa o te hamana reme ki waenganui, engari kaua e tino, tuwhera, hipoki ki te kiriata piri me te pereti he iti ake. Whakaranuhia te 35 g pesto me te 35 g o te pata kirīmi, paraihia ia pereti mīti ki taua mea, kātahi ka hurihia mai i tetahi taha whaiti ka whakatikahia te pito ki te ngira roulade, ki te toothpick ranei. Kia mau ki roto i te pouaka whakamātao kia whakamahia.
Te whakarite i te huamata pīni:
- Bring well-salted water to a boil in a saucepan. Add the frozen beans, bring to the boil again and then simmer for only 1 minute. Try a bean, it should be with a slight bite. Then drain immediately, briefly pour in a little ice water, drain again after approx. 3 minutes, drain and pour into a bowl. Peel the onion and dice it. Also dice the bacon – if it is still too coarse. Have everything ready.
Kritharaki:
- Halve the peppers lengthways, remove the core and cut the halves crosswise into thin strips. Slice olives. Bring plenty of well-salted water to the boil in a larger saucepan, sprinkle in the pasta and cook until bubbling for 5 – 8 minutes. Test once after 5 minutes. When they are done, but – like the beans – still have a light bite, drain, return to the saucepan and mix immediately with the oil and pepper strips. Then let it rest next to the stove until it is finished.
Te whakaoti:
- Whakawerahia te 4 punetēpu hinu putirā me te kotahi punetēpu pata i roto i te paraharaha. Te pepa me te tote i nga roula a tawhio noa, ka parai katoatia. Ka whakaitihia te wera ki te haurua, ka werohia he inemahana mīti ki waenganui tonu o te roulade ka haere tonu ki te parai ata kia tae ra ano ki te 60 nga nekehanga me te teitei o te 62 °. I nga wa katoa ka kohia etahi ngako parai ki runga i te mata. Mena e tika ana, toia te inemahana mo te wa poto, hurihia nga roulades ka werohia ano.
- Meanwhile, heat the sunflower oil in a separate pan for the bean salad. First fry the bacon in it and then add the onions and sweat them until translucent. Immediately add everything – including the frying fat – to the beans while still hot, fold in the balsamic cream and savory and finally season with salt and pepper.
- I te wa ano, whakamahanahia te kritharaki i roto i te paraharaha i te wa e whakaoho ana, ka pupuhi i te ajvar, te ketchup me te oriwa me te wa ki te tote me te huka.
- When the roulades have reached their core temperature, they can be served immediately. Good Appetite…………;-)
