{"id":10605,"date":"2025-01-15T20:28:22","date_gmt":"2025-01-15T18:28:22","guid":{"rendered":"https:\/\/andrestover.com\/?p=10605"},"modified":"2025-01-15T20:28:23","modified_gmt":"2025-01-15T18:28:23","slug":"irish-stew","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/irish-stew\/","title":{"rendered":"Iiri hautis"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ajalooline roog Iirimaalt. See oli lihtne toit, mis oli hinnalt odav ning seda sai valmistada suures koguses ette ning s\u00e4ilitada. Selle toidu esmaseid retsepte on leitud 17 sajandi m\u00e4rkmetest. T\u00e4nap\u00e4eval on see levinud pubi ja ka restoraniroog. Klassikaliselt valmistatakse seda toitu lambalihast v\u00f5i ka veiselihast ning erinevatest juurikatest. Lisandina kasutatakse sibulat, peterselli porrulauku, selleks, et kaste tuleks paksem purustatakse kas osa kartulitest kastmes \u00e4ra v\u00f5i lisatakase toidu valmistamise ajal pet\u00e4is odrakruupe. Osades retseptides kasutatakse lisake lihale ka suitsupeekonit, osades retseptides kasutatakse lisaks puljongile ka porter t\u00fc\u00fcpi \u00f5lut. Ma sain j\u00f5uluks \u00fche pudeli maitsvat koduk\u00e4\u00e4ritatud porterit, mis kulus selle toidu valmistamiseks h\u00e4sti \u00e4ra.<br>Selle toidu valmistamisviise on v\u00e4ga erinevaid ja ma usun, et need k\u00f5ik on maitsvad. Siinkohal esitan oma variandi, mis tuli v\u00e4lja t\u00e4pselt nii maitsev kui ma lootsin. Valmistamise peale v\u00f5iks varuda mitu tundi aega. Rooga saab valmistada ka kiiremini, aga see on eriti m\u00f5nus kui liha on keenud v\u00e4ga pehmeks ning maitsed on kenasti \u00fchtlustunud.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-10607\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 3 tundi<br>Tase: Lihtne<br>Kogus: Neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>800 g lambaliha, kintsuliha, kaela v\u00f5i mingit odavamat lambaliha t\u00fckki l\u00f5igatud t\u00fckkideks<br>4-5 keskmist porgandit l\u00f5igatud meelep\u00e4rasteks t\u00fckkideks, n\u00e4iteks 2-3 cm suurusteks l\u00f5ikudeks<br>6-7 v\u00e4iksemat kartulit poolitatult<br>1 keskmine porru peeneks hakitult<br>2 keskmist sibulat peeneks hakitult<br>300 ml kana v\u00f5i veisepuljongit<br>300 ml porter t\u00fc\u00fcpi tumedat \u00f5lut<br>Suur peot\u00e4is hakitud peterselli<br>Peot\u00e4is odrakruupe, leotatud \u00fcle\u00f6\u00f6 k\u00fclmas vees<br>V\u00e4rskelt jahvatatud musta pipert umbes 0,5 tl<br>Meresoola maitse j\u00e4rgi.<br>0,5 tl kuivatatud oreganot<br>2 spl toidu\u00f5li pruunistamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>P\u00e4ev varem pane peot\u00e4is odrakruupe k\u00fclma vette likku.<\/li>\n\n\n\n<li>L\u00f5ika lambaliha meelep\u00e4rasteks t\u00fckkideks ning pruunista keskmisest k\u00f5rgemal kuumusel toidu\u00f5lis kuldpruuniks. Ksuta paksup\u00f5hjalist, eelistatult malmpotti.<\/li>\n\n\n\n<li>Haki sibul ning porrulauk, l\u00f5ika porgand 2-3 cm pikkusteks t\u00fckkideks. L\u00f5ika kartulid pooleks ja haki petersell peeneks. Soovi korral v\u00f5id kartulid koorida, aga rustikaalsema toidu valmistamiseks pigem mitte<\/li>\n\n\n\n<li>T\u00f5sta liha taldrikule ja pane ootele.<\/li>\n\n\n\n<li>Pruunista sibulat, porrulauku ning porgandeid liha pruunistamise \u00f5lis ja rasvas umbes 5 minutit keskmisest k\u00f5rgemal kuumusel.<\/li>\n\n\n\n<li>Lisa liha ja kruubid, sega l\u00e4bi ning maitsesta jahvatatud musta pipra, oregano ja meresoolaga.<\/li>\n\n\n\n<li>Lisa puljong ning porter. Sega ning lase keema t\u00f5usta. Alanda kuumus miinimumini ning j\u00e4ta toit kaane alla hauduma.<\/li>\n\n\n\n<li>Tunni m\u00f6\u00f6dudes lisa pooleks l\u00f5igatud kartulid ning hakitud petersell. Kartuleid tuleb hiljem lisada seet\u00f5ttu, et need keevad muidu v\u00e4ga pudruks.<\/li>\n\n\n\n<li>Kata toit taas kaanega ja hauta veel umbes \u00fche tunni kuni kartulid ja liha on pehmed.<\/li>\n\n\n\n<li>Selle ajaga peaks toit olema valmis, hautises peaks olema piisavalt vedelikku, et peaaegu katta liha ja aedvili ning kaste v\u00f5iks olla veidi paksenenud. Kui kaste ei ole piisavalt paks, siis purusta kahvliga pool kartulit ning lase toidul veel 5 minutit keeda.<br>Serveeri v\u00e4rske leivaga. Serveerimisel v\u00f5id hakkida toidule juurde v\u00e4rsket peterselli.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-10606\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/01\/Irish-stew_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-10605\" data-postid=\"10605\" class=\"themify_builder_content themify_builder_content-10605 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Ajalooline roog Iirimaalt. See oli lihtne toit, mis oli hinnalt odav ning seda sai valmistada suures koguses ette ning s\u00e4ilitada. Selle toidu esmaseid retsepte on leitud 17 sajandi m\u00e4rkmetest. T\u00e4nap\u00e4eval on see levinud pubi ja ka restoraniroog. Klassikaliselt valmistatakse seda toitu lambalihast v\u00f5i ka veiselihast ning erinevatest juurikatest. Lisandina kasutatakse sibulat, peterselli porrulauku, selleks, et [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386,19],"tags":[559,744,682,393,592,331,389,574],"class_list":["post-10605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","category-rahvustoidud","tag-barley-groats","tag-beer","tag-ireland","tag-lamb","tag-leek","tag-onion","tag-parsley","tag-carrot","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10605","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10605"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10605\/revisions"}],"predecessor-version":[{"id":10634,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10605\/revisions\/10634"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10608"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10605"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10605"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}