John Myers
Contents
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Izithako
I-fillet ye-veal kunye neekherothi
- 750 g Inyama yenkomo
- 400 g Iparma ham
- 3 iqela Iitshizi ezintsha
- 3 iqela Iparsley entsha egudileyo
- 25 g Ibhotolo ecacisiweyo
- 25 g ibhotolo
- 1 songe ITyuwa kunye nepepper
- 15 Qhekeza Iikherothi ezincinci ezinombala oluhlaza
- 4 tbsp iswekile
- 0,5 tsp ityuwa
i sauce
- 5 IPc. UShalot
- 3 tbsp ibhotolo
- 300 ml I wayini ye Port
- 200 ml Imfuyo yenkomo
- 100 ml Cream
- 1 songe ITyuwa kunye nepepper
- I-Sauce binder emnyama
nerisotto
- 2 IPc. IiShallots
- 3 IPc. I-clove yegalikhi
- 400 ml Imfuyo yeenkukhu
- 400 ml Isitokhwe semifuno
- 200 ml Iwayini elimhlophe
- 120 g Truffle gouda
- 90 g Parmesan
- 50 ml I-oyile ye-olivu
- 250 g Irayisi ye-risotto
- 400 g Amakhowa amatsha e-boletus
- 100 g ibhotolo
- 1 songe ITyuwa kunye nepepper
- 0,5 iqela IChives
imiyalelo
Inyama yenkomo
- Geza i-fillet ye-veal (iphelele, iqhekeza elide) kunye ne-dab ngephepha lekhitshi, ukutshisa ibhotela ecacileyo epanini, ixesha le-fillet ngetyuwa kunye nepepper uze uyitshise kuwo onke macala, uze uyiyeke kwaye uyiyeke ipholile.
- Geza i-parsley kunye ne-chives kwaye uyinqumle. Ngoku beka imichilo emininzi yefilimu yokutya ecaleni komnye nomnye, uyigqume kumphezulu wokusebenza.
- Emva koko ubeke i-ham ukuze idibanise ukuze i-fillet yonke ihlanganiswe ngamaxesha amaninzi. Ukusabalalisa imifuno ngokulinganayo kwi-ham. Emva koko gubungela i-fillet kunye ne-ham kunye nemifuno. Ukutshisa i-oven ukuya kuma-degrees angama-165 uze upheke i-fillet ye-veal imizuzu engama-20.
IiKaroti
- Sika uhlaza lwee-carrots phantsi kwe-2 cm kwaye uhlambulule. Emva koko u-blanch imizuzu emi-2-3 epanini ngamanzi abilayo anetyuwa (uvavanyo lwemela).
- Emva koko cima emanzini e-ice. Kamva fudumeza ibhotolo epanini kwaye wongeze iswekile kunye netyuwa kunye neminqathe kwaye uqhotse kancinane de ibe yigolide macala onke ade aqine ekulumeni.
i sauce
- Ngosuku olungaphambili: Peel kwaye unqumle ii-shallots ezine kwaye ugaye kwi-2 ye-tpuni yebhotolo kunye ne-deglaze nge-250 ml yewayini ye-port kwaye unciphise imizuzu eyi-15. Emva koko yongeza inyama yenkomo kwaye unciphise kwakhona imizuzu engama-20 elungileyo. Emva koko yongeza ukhilimu kunye nexesha ngetyuwa kunye nepepper ukunambitha. Faka efrijini ngobusuku.
- Ngaphambi kokukhonza, i-peel kunye ne-dice enye i-shallot kwaye uyifake epanini ngepunipoon yebhotela kunye ne-deglaze kunye newayini eseleyo ye-port. Emva koko yongeza i-sauce elungiselelwe kwaye uyitshise. Emva koko, ukuba kuyimfuneko, bopha nge-sauce thickener de ibe ne-creamy consistency. Ekugqibeleni uthele nge-sieve.
nerisotto
- Yizisa inyama yenkukhu kunye nemifuno ukuba ibile. I-peel kunye ne-dice shallots kunye negalikhi. I-Grate i-60 g ye-Parmesan kunye ne-truffle gouda, i-finely slice 30 g yeParmesan nge-peeler. Coca amakhowa ngebrashi kwaye usike kwisiqingatha kuxhomekeke kubukhulu. Sika i-chives ibe yimiqulu emincinci.
- Ukushisa ioli yeoli kwisitya esikhulu, gcoba i-shallots kunye negalikhi. Emva koko yongeza irayisi kwaye upheke de i-translucent ngelixa uvuselela. Thela iwayini emhlophe kwiingxenye ezi-2 emva komnye kwaye uzise kwi-thumba phezu kobushushu obuncinci ngelixa uvuselela. Galela kwisinye kwisithandathu sesitokisi esishushu kwaye upheke irayisi, uvuselele rhoqo, de iinkozo ziphantse zifunxe ngokupheleleyo ulwelo. Phinda le nkqubo amaxesha amahlanu angakumbi de isitokhwe sisetyenziswe phezulu - kuthatha malunga nemizuzu engama-25 ukuba irayisi ipheke.
- Okwangoku, ukushisa i-50 g ibhotela ethambileyo kwaye gazinga amakhowa kuyo. Ityuwa kunye nepepper i-risotto, xuba kwi-50 g ye-cubes ebandayo yebhotela. Songa i-Parmesan egayiweyo kunye ne-truffle gouda cheese, ama-mushroom kunye ne-chives. Emva kokukhonza, ufafaze ushizi weParmesan.
isondlo
Ukukhonza: 100gI khalori: 197kcalIiCarbohydrate: 8.6gIprotheni: 9.2gAmafutha: 12.9g
