{"id":2031,"date":"2021-05-15T19:56:56","date_gmt":"2021-05-15T16:56:56","guid":{"rendered":"http:\/\/andrestover.com\/?p=2031"},"modified":"2021-05-15T19:56:56","modified_gmt":"2021-05-15T16:56:56","slug":"beef-liver-pate","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/beef-liver-pate\/","title":{"rendered":"Veisemaksa pasteet"},"content":{"rendered":"

Pasteet on toit, millel on kindlasti tuhandeid variatsioone. M\u00f5ned neist on klassikalised, enamus improviseeritud, aga kindlasti on k\u00f5ik p\u00e4ris maitsvad. Ma ei ole ise kunagi valmistanud p\u00e4ris klassikalist pasteeti j\u00e4rgides mingit kindlat ajaloolist retsepti. Valmistasin veise maksast \u00fche pasteedivariandi, kus p\u00fc\u00fcdsin j\u00e4rgida m\u00f5ningaid traditsioonilisi reegleid.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 1 tund<\/span>
\nTase: lihtne<\/span>
\nKogus: neljale kuni kaheksale<\/span><\/p>\n

Koostisosad:<\/span>
\n1 kg veisemaksa
\n250 g rasvasemat sealiha, ribi v\u00f5i kvaliteetset hakkliha
\n1 suurem sibul
\n5-6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt
\n50 g v\u00f5id
\nOliivi\u00f5li praadimiseks
\n30-40 ml br\u00e4ndit
\n100 ml vahukoort
\nMeresoola, t\u00fc\u00fcmiani, rosmariini, punet ja musta pipart maitsestamiseks<\/p>\n

Valmistamine:<\/span>
\n1. L\u00f5ika maks umbes 3-4 cm paksusteks viiludeks, lisa pannile koos hakklihaga. Pruunista kergelt oliivi\u00f5lis
\n2. Haki sibul sektoriteks ja l\u00f5ika k\u00fc\u00fcslauguk\u00fc\u00fcned veidi v\u00e4iksemaks ning lisa lihale ja prae keskmisel kuumusel
\n3. Lisa maitseained ja \u00fcrdid, alanda temperatuur madalaks ja prae kuni maks on valmis
\n4. T\u00f5sta temperatuuri, lisa br\u00e4ndi ja lase alkoholil \u00e4ra aurata
\n5. Alanda temperatuur, lisa v\u00f5i ja konjak, lase segul keema t\u00f5usta
\n6. Vala segu k\u00f6\u00f6gikombaini ja purusta 5-10 minutit k\u00f5rgel kiirusel kuni pasteet on muutunud kenasti \u00fchtlaseks
\nServeeri n\u00e4iteks hea saiaga. Prae saia kuival pannil kuni saiaviilud hakkavad servast kergelt k\u00f5rbema. M\u00e4\u00e4ri saiaviiludele pasteeti, lisa maitserohelist ja serveeri kohe.
\nValmis!!!<\/p>\n

\"\"<\/p>\n

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

Pasteet on toit, millel on kindlasti tuhandeid variatsioone. M\u00f5ned neist on klassikalised, enamus improviseeritud, aga kindlasti on k\u00f5ik p\u00e4ris maitsvad. Ma ei ole ise kunagi valmistanud p\u00e4ris klassikalist pasteeti j\u00e4rgides mingit kindlat ajaloolist retsepti. Valmistasin veise maksast \u00fche pasteedivariandi, kus p\u00fc\u00fcdsin j\u00e4rgida m\u00f5ningaid traditsioonilisi reegleid. Valmistamisaeg: 1 tund Tase: lihtne Kogus: neljale kuni kaheksale Koostisosad: […]<\/p>\n","protected":false},"author":1,"featured_media":2035,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,323],"tags":[580,459,331,275,370,371],"class_list":["post-2031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-maarded-ja-dipid","tag-beef-liver","tag-garlic","tag-onion","tag-oregano","tag-rosemary","tag-thyme","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\/2031","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=2031"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2031\/revisions"}],"predecessor-version":[{"id":2038,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2031\/revisions\/2038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2035"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}