John Myers
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Izithako
- 800 g Iitapile ezimanzi
- 800 g Hokkaido ithanga
- 2 Inyama yehagu 350 g
- 3 tbsp Iviniga yebhalsamu emhlophe
- 150 ml Iwayini elimhlophe
- 3 tsp Ijeli yeapile
- 1 tbsp I-Creme fraiche Cheese
- 2 tbsp Ukukhanya kwe-Sauce binder
- 2 tbsp I-thyme eyomileyo
- Ioli, ipepile, ityuwa
kuba nisafuna oko
- Ifowuni yeAluminium
imiyalelo
- I-Peel kwaye uhlambe iitapile kwaye unqumle kwi-wedges. Beka i-wedges kwiphepha lokubhaka, gcoba i-tablespoon ye-1 yeoli, ityuwa kwaye udibanise. Bhaka kwi-oven eshushu ngaphambili (isitofu sombane: 200 ° C / convection: 175 ° C / igesi: inqanaba le-3) kwi-rack ephantsi ye-40-45 imizuzu.
- Geza ithanga, ucofe owomileyo kwaye usike kwisiqingatha. Susa imbewu kwaye usike ithanga libe ngamacangci
- Geza iifillet, womile. Ixesha le-fillet ngetyuwa kunye nepepper. Fudumeza ioyile epanini enkulu okanye epanini yokutshisa kwaye uqhotse iifillet macala onke malunga nemizuzu emi-5. Thela kwisiqingatha seviniga ye-balsam kunye ne-50 ml yewayini emhlophe kwaye ugqoke iifayili nge-apula jelly. Gubungela ipani yokutshisa okanye ipani kwaye upheke inyama enye imizuzu eyi-15-20 phezu kobushushu obuphakathi, udibanise kwakhona ngeviniga ye-balsam kunye nokuxubha ngejeli.
- Yongeza ithanga kwiitapile malunga. Imizuzu eyi-15-20 ngaphambi kokuphela kokupheka kwaye ugalele ipunipoon yeoli. Gquba inyama kwi-aluminium foil kwaye uyivumele iphumle. Gcoba i-roast nge-150 ml yewayini emhlophe. Gxuma kwi-crème fraiche, ubophe kancinci nge-sauce thickener kunye nexesha ngetyuwa kunye nepepper.
- Yongeza i-thyme kwimifuno. Ixesha lemifuno kwakhona ngetyuwa kunye nepepper ukuba kuyimfuneko
- Ps: Uhmmm ... isosi ilahlekile kwifoto ^^
isondlo
Ukukhonza: 100gI khalori: 71kcalIiCarbohydrate: 12.8gIprotheni: 1.6gAmafutha: 0.7g
