{"id":4955,"date":"2022-11-03T21:22:05","date_gmt":"2022-11-03T19:22:05","guid":{"rendered":"http:\/\/andrestover.com\/?p=4955"},"modified":"2022-11-03T21:22:05","modified_gmt":"2022-11-03T19:22:05","slug":"foie-de-veau-a-la-lyonnaise-fried-beef-liver-with-onions","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/foie-de-veau-a-la-lyonnaise-fried-beef-liver-with-onions\/","title":{"rendered":"Foie de veau \u00e0 la Lyonnaise \u2013 praetud veisemaks sibulatega"},"content":{"rendered":"\n

Lyoni moodi veisemaks. Neid retsepte on ringlemas erinevaid. Modifitseerisin sobivaks \u00fche neist paljudest. Maksa valmistamisel ei ole muud saladust kui see, et seda ei tohi mingil juhul \u00fcle k\u00fcpsetada. Prantslased armastavad veisemaksa j\u00e4tta seest roosaks. Sedasi tehes on maks t\u00f5eliselt \u00f5rn ja suurep\u00e4rane. Karamellistatud, kergelt magus sibul sobib h\u00e4sti selle toidu juurde.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamisaeg: 30 minutit
Tase: lihtne
Kogus: Kahele kuni neljale<\/mark><\/p>\n\n\n\n


Koostisosad:<\/span>
400 g veisemaksa l\u00f5igatud 2 cm paksusteks viiludeks
3 suurt sibulat viilutatud j\u00e4medamalt
2 suurt k\u00fc\u00fcslaugu k\u00fc\u00fcnt purustatud
Kimbuke \u00fcrte, basiilikut, rosmariini, t\u00fc\u00fcmiani maitsestamiseks
2 tl pruuni suhkrut
100 ml puljongit
Toidu\u00f5li praadimiseks
Musta pipart ja meresoola maitsestamiseks
Soovi korral 2 spl koort kastmele lisamiseks<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

  1. Koori sibulad, l\u00f5ika paksemateks viiludeks. Lase pannil \u00f5li kuumaks ja lisa sibulad, lisa suhkur ja pruunista umbes 10 minutit aegajalt segades keskmisel kuumusel. Maitsesta musta pipra ja meresoolaga.<\/li>
  2. Kata pann kaanega ja keera kuumus madalaks, hauta sibulaid umbes 15 minutit kuni need on pehmed. Eemalda pannil kaas, keera kuumus keskmisest k\u00f5rgemaks ja prae sibulaid sagedasti segades kuni need on kuldpruunid. T\u00f5sta \u00fcrdid v\u00e4lja ja j\u00e4ta sibulad ootama.<\/li>
  3. Teisel pannil kuumuta \u00f5li keskmisele kuumusele, l\u00f5ika maks umbes 2 sm paksusteks viiludeks, kuivata paberiga ja prae m\u00f5lemilt k\u00fcljelt 2-3 minutit. Maitsesta soola ja pipraga. Maksa ei tohi \u00fcle praadida, siis see muutub puiseks. Prantslased armastavad maksa pigem sedasi, et see on seest kergelt roosa.<\/li>
  4. T\u00f5sta maks taldrikule ootama, lisa maksa praadimise pannile puljong, sega ja hauta kuni vedelik kergelt redutseerub. V\u00fcid lisada natuke r\u00f5\u00f5ska koort. Maitsesta kergelt soola ja pipraga.<\/li>
  5. Sevreeri maksa sedasi, et s\u00e4ti maksat\u00fckid taldrikule ja t\u00f5sta karamellistunud sibul maksale peale. K\u00f5rvale v\u00f5id pakkuda kartuliputru, mille valmistamiseks keeda paar kartulit kerge soolaga pehmeks, tambi v\u00f5i suru l\u00e4bi pudrupressi, lisa natuke piima ja 30-40g v\u00f5id ning sega \u00f5huliseks.
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Lyoni moodi veisemaks. Neid retsepte on ringlemas erinevaid. Modifitseerisin sobivaks \u00fche neist paljudest. Maksa valmistamisel ei ole muud saladust kui see, et seda ei tohi mingil juhul \u00fcle k\u00fcpsetada. Prantslased armastavad veisemaksa j\u00e4tta seest roosaks. Sedasi tehes on maks t\u00f5eliselt \u00f5rn ja suurep\u00e4rane. Karamellistatud, kergelt magus sibul sobib h\u00e4sti selle toidu juurde. Valmistamisaeg: 30 minutitTase: […]<\/p>\n","protected":false},"author":1,"featured_media":4960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[580,331],"class_list":["post-4955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-beef-liver","tag-onion","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\/4955","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=4955"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4955\/revisions"}],"predecessor-version":[{"id":4980,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4955\/revisions\/4980"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4960"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}