{"id":5077,"date":"2022-11-16T21:32:33","date_gmt":"2022-11-16T19:32:33","guid":{"rendered":"http:\/\/andrestover.com\/?p=5077"},"modified":"2022-11-16T21:49:57","modified_gmt":"2022-11-16T19:49:57","slug":"chicken-yassa","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chicken-yassa\/","title":{"rendered":"Kana Yassa"},"content":{"rendered":"\n

Yassa on v\u00f5rdlemisi v\u00fcrtsikas ja maitseterikas toit, mille komponentide hulka kuulub sibul ning tavaliselt kana, aga ka kala v\u00f5i lamba ja kitseliha. Toit on algup\u00e4raselt p\u00e4rit Senegalist. P\u00fc\u00fcdsin leida v\u00f5imalikult algup\u00e4raseid ja vanu Prantsuse keelseid retsepte, kuidas seda teha ja l\u00f5puks tegin ikkagi oma variandi sellest toidust. Aafrika toidud on mind alati paelunud ja kui ma olen m\u00f5ne toidu valmis teinud, siis olen aru saanud, et need on v\u00e4ga maitsvad ja annavad t\u00e4iesti teistsuguse maitseelamuse kui me Euroopas harjunud oleme.<\/p>\n\n\n\n

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

Valmistamisaeg: 24h kana marineerimine, 1,5 tundi valmistamine
Tase: keskmine
Kogus: neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
4-6 kanakintsu v\u00f5i neli kanakoiba
Marinaad:<\/em>
4 sidruni v\u00e4rskelt pressitud mahl
5 spl veini\u00e4\u00e4dikat
3 spl dijoni sinepit
50 ml maap\u00e4hkli\u00f5li
1 tl ingveripulbrit
1 spl puljongipulbrit v\u00f5i \u00fcks puljongikuubik
1,5 tl meresoola
2 tl musta pipart
1 habaneri t\u0161illi v\u00f5i 3-4 spl Habanero t\u0161illiekstrakti
6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult
8 suuremat sibulat pooleks l\u00f5igatult ja viilutatult
3 loorberilehte
Kana valmistamiseks:<\/em>
2-3 spl maap\u00e4hkli\u00f5li
1 v\u00e4iksem purk rohelisi oliive soovi korral
Kaunistamiseks v\u00e4rsket peterselli<\/p>\n\n\n\n

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

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

  1. Koori sibulad, l\u00f5ika pooleks ja viiluta \u00f5hukesteks viiludeks.<\/li>
  2. Purusta k\u00fc\u00fcslauk, sega kausis kokku v\u00e4rskelt pressitud sidrunimahl, sinep, veini\u00e4\u00e4dikas, maap\u00e4hkli\u00f5li, ingveripulber, sool, must pipar, puljongipulber.<\/li>
  3. T\u00fckelda habaneri t\u0161illi peeneks ja lisa marinaadile v\u00f5i kasuta habanero ekstrakti.<\/li>
  4. Lisa sibulad ja kanat\u00fckid. Suru segu k\u00e4tega, et sibulatest mahl paremini v\u00e4lja tuleks. Kasuta igaks juhuks kummikindaid, kuna habanero on suhteliselt terav. Lisa loorberilehed.<\/li>
  5. Marineeri kana \u00fcle\u00f6\u00f6 kas k\u00fclmkapis v\u00f5i toatemperatuuril.<\/li>
  6. J\u00e4rgmisel p\u00e4eval kuumuta paksup\u00f5hjalisel pannil \u00f5li, t\u00f5sta kanat\u00fckid marinaadist v\u00e4lja nii, et liiga palju sibulaid kaasa ei tule.<\/li>
  7. Pruunista kana umbes 5 min kummagilt k\u00fcljelt ja t\u00f5sta k\u00f5rvale ootama.<\/li>
  8. S\u00f5elu marinaadist v\u00e4lja sibulad ja prae neid kana pruunistamise pannil keskmisel kuumusel kuni need muutuvad kuldpruuniks, lisa kanat\u00fckid ja vala juurde marinaad.<\/li>
  9. Keera kuumus madalaks ja hauta kana umbes 1 tunni kuni kana muutub \u00fcleni pehmeks.<\/li>
  10. Lisa soovi korral rohelised oliivid ja hauta veel 10 minutit.<\/li>
  11. Serveeri basmatiriisiga ja kaunista toit v\u00e4rske petersellioksaga
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Yassa on v\u00f5rdlemisi v\u00fcrtsikas ja maitseterikas toit, mille komponentide hulka kuulub sibul ning tavaliselt kana, aga ka kala v\u00f5i lamba ja kitseliha. Toit on algup\u00e4raselt p\u00e4rit Senegalist. P\u00fc\u00fcdsin leida v\u00f5imalikult algup\u00e4raseid ja vanu Prantsuse keelseid retsepte, kuidas seda teha ja l\u00f5puks tegin ikkagi oma variandi sellest toidust. Aafrika toidud on mind alati paelunud ja kui […]<\/p>\n","protected":false},"author":1,"featured_media":5083,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[42,459,685,684,505,331,683,56],"class_list":["post-5077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-kana","tag-garlic","tag-green-olives","tag-habanero","tag-mustard","tag-onion","tag-senegal","tag-laane-aafrika","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\/5077","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=5077"}],"version-history":[{"count":37,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5077\/revisions"}],"predecessor-version":[{"id":5118,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5077\/revisions\/5118"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5083"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}