Inyama Egazingiwe NgeSauce Yewayini Elibomvu, Izaqathi Ezifakwe Ibhotela namabhisikidi Wamazambane

I-Parry inyama bese uyisika ngokucophelela ungqimba lwamafutha phezulu ngendlela yedayimane (qaphela: ungasiki inyama!). Epanini elikhulu ngokwanele, gazinga inyama nxazonke ngamafutha anele. Khona-ke upelepele nosawoti, faka kuhhavini oshisayo ngaphambi kwama-degree angu-200 bese wehlisela ku-160 degrees.

Hlola izinga lokushisa eliyisisekelo nge-thermometer yenyama: lapho ama-degree angu-50 esefinyelelwe, cisha ihhavini, kodwa ushiye inyama kuze kufike izinga lokushisa eliyisisekelo lama-degree angu-57. Isikhathi esiqondile sincike ebukhulu besiqephu senyama. Ngale ndlela, inyama ingahanjiswa ngokushesha ngoba isivele iphumule kuhhavini.

Caramelize 1 wezipuni ushukela epanini futhi deglaze ngewayini elibomvu. Engeza inyama yenkomo, i-garlic ne-rosemary bese upheka imizuzu engu-5. Susa i-rosemary ne-garlic, engeza ibhotela, inkathi ngoju, usawoti kanye nopelepele. Hlanganisa i-cornstarch namanzi bese ushubisa isoso.

Hlanza izaqathe bese ususa okuluhlaza (isiqephu esincane singashiywa ukuze sibukeke). Pheka epanini enosawoti kanye noshukela kuze kube yi-al dente. Khipha bese upheka ngobumnene epanini elinebhotela. Faka usawoti kanye noshukela ukunambitha.

Bilisa amazambane athambe kakhulu, ukhiphe futhi uhwamuke ukuze kungabikho uketshezi. Okwamanje, sika u-anyanisi kahle bese uwayeka ube nsundu epanini. Vumela ukupholisa ithawula lephepha.

Faka amazambane epanini ngokusebenzisa umshini wokunyathelisa. Engeza u-anyanisi, izikhupha zamaqanda kanye ne-parsley eqoshiwe, inkathi ngosawoti, pepper kanye ne-nutmeg. Hlanganisa inhlama kahle, uyigoqe ngethawula bese uyibeka eceleni ukuze ipholile. Uma inhlama isipholile, yibeke esiqandisini. Kamuva susa ithawula futhi uthathe izingcezu 2-3 cm obukhulu. Gcoba izinhlangothi ezibushelelezi bese uthosa kancane izinhlangothi zombili ngebhotela epanini kuze kube nsundu osagolide. Bese uphake ngokushesha.