{"id":1765,"date":"2020-12-31T15:27:46","date_gmt":"2020-12-31T13:27:46","guid":{"rendered":"http:\/\/andrestover.com\/?p=1765"},"modified":"2020-12-31T15:27:46","modified_gmt":"2020-12-31T13:27:46","slug":"slow-roast-wild-boar-leg","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/slow-roast-wild-boar-leg\/","title":{"rendered":"Aeglaselt r\u00f6stitud metssea jalg"},"content":{"rendered":"

P\u00fc\u00fcdsin s\u00fcnnip\u00e4evakingiks saadud metssea jala valmistamisel l\u00e4htuda pisut vahemere stiilist. Kasutasin tugevamaid maitseid, raskemat punast veini, aga samas valmistasin k\u00f5rvale p\u00f5hjamaiseid aedvilju. Poest \u00f5nnestus saada v\u00e4ga v\u00e4ikesi, \u00f5hukese koorega kaalikaid, mis maitsevad ilma koorimata suurep\u00e4raselt. Valmistasin liha 165 kraadi juures fooliumkatte all 6 tundi, seej\u00e4rel eemaldasin fooliumi, t\u00f5stsin temperatuuri 180 kraadi juurde ja lasin lihal lisanduvalt pruunistuda veel \u00fche tunni m\u00f5lemilt k\u00fcljelt.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 30 min ettevalmistus, 7h k\u00fcpsetamine<\/span>
\nTase: keskmine<\/span>
\nKogus: neljale v\u00f5i kuuele<\/span><\/p>\n

Koostisosad:<\/span>
\n\u00dcks metsseajalg, umbes 4-5 kg
\n1 pudel rasket punast veini
\n1,5 kg v\u00e4ikesi kaalikaid
\n1 kg porgandeid
\n2 k\u00fc\u00fcslauku, k\u00fc\u00fcned j\u00e4tta koos koorega
\n1 suur sibul sektoriteks l\u00f5igatud
\n3 korralikku oksa rosmariini
\n1 tl t\u00fc\u00fcmiani
\n1 tl fenkoli seemneid
\nMusta pipart ja meresoola maitsestamiseks
\n2-3 spl toidu\u00f5li pruunistamiseks<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Pruunista metssea jalg pannil v\u00f5imalusel igast k\u00fcljest ja aseta k\u00f5rgmate servadega ahjuvanni
\n2. Puhasta aedviljad, vala pannile, lisa k\u00fc\u00fcslauguk\u00fc\u00fcned koos koorega ning sibulasektorid
\n3. H\u00f5\u00f5ru liha igast k\u00fcljest fenkoliseemnete, t\u00fc\u00fcmiani, musta pipra ja soolaga sisse
\n4. Raputa pipart ja soola ka aedviljadele.
\n5. Vala lihale juurdev\u00e4hemalt pool pudelit v\u00f5i rohkem punast veini
\n6. Kata toit fooliumiga ja k\u00fcpseta ahjus 165 kraadi C juures 6 tundi
\n7. Selle ajaga peaks liha olema peaaegu pehme. Eemalda foolium, t\u00f5sta ahju temperatuur 180 kraadi juurde ja k\u00fcpseta liha, seda vahepeal keerates veel \u00fche tunni
\n8. Seni kui liha \u201epuhkab\u201c, vala pannil olev lihaleem ja vein eraldi potti, lisa natuke vees lahustatud jahu ja lase keema, et kaste muutuks pisut paksemaks.
\n9. Serveeri sidruniviiludega, mida saab pigistada lihale peale. Mina s\u00f5in seda liha toorsalatiga (Rooma salat, tomatid, basiilik, petersell, avokaado, parmesan, balsamico ja oliivi\u00f5li).
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

P\u00fc\u00fcdsin s\u00fcnnip\u00e4evakingiks saadud metssea jala valmistamisel l\u00e4htuda pisut vahemere stiilist. Kasutasin tugevamaid maitseid, raskemat punast veini, aga samas valmistasin k\u00f5rvale p\u00f5hjamaiseid aedvilju. Poest \u00f5nnestus saada v\u00e4ga v\u00e4ikesi, \u00f5hukese koorega kaalikaid, mis maitsevad ilma koorimata suurep\u00e4raselt. Valmistasin liha 165 kraadi juures fooliumkatte all 6 tundi, seej\u00e4rel eemaldasin fooliumi, t\u00f5stsin temperatuuri 180 kraadi juurde ja lasin lihal […]<\/p>\n","protected":false},"author":1,"featured_media":1772,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[321],"tags":[356,459,331,370,516,541],"class_list":["post-1765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sealiha","tag-porgand","tag-garlic","tag-onion","tag-rosemary","tag-turnip","tag-wild-boar","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\/1765","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=1765"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1765\/revisions"}],"predecessor-version":[{"id":1774,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1765\/revisions\/1774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1772"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}