{"id":5477,"date":"2022-12-21T21:29:25","date_gmt":"2022-12-21T19:29:25","guid":{"rendered":"http:\/\/andrestover.com\/?p=5477"},"modified":"2022-12-21T21:29:26","modified_gmt":"2022-12-21T19:29:26","slug":"christmas-roast","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/christmas-roast\/","title":{"rendered":"J\u00f5ulupraad"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Eesti traditsioonilise j\u00f5ulu\u00f5htus\u00f6\u00f6gi peaaegu, et kohustuslik osa on seapraad. Igas kodus tehakse seapraadi v\u00e4ljakujunenud, traditsioonilisl viisil. Postitan siia \u00fche veidi v\u00e4hem traditsioonilisema ning aega n\u00f5udvama viisi teha maitsvat ahjupraadi. Tegemist on v\u00e4hemalt 7 tundi madalal temperatuuril hautatud praega. Tulemus v\u00e4\u00e4rib vaeva.<\/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\/2022\/12\/Ajuliha_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-5478\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Ajuliha_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Ajuliha_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Ajuliha_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Ajuliha_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\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\">Valmistamisaeg: ~10 tundi<br>Tase: keskmine<br>Kogus: umbes 4 kg ahjupraadi<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>5 kg sea kaelakarbonaadi. V\u00f5ib kasutada ka mingit muud liha, aga ma eelistan kaelakarbonaadi, sest sellel on tailihaga l\u00f5bip\u00f5imunud veidi pekki, mis teeb liha mahlaseks<br>7-8 k\u00fc\u00fcslauguk\u00fc\u00fcnt l\u00f5igatud pooleks liha pikkimiseks<br>1.5 tl kuivatataud t\u00fc\u00fcmiani<br>1.5 tl kuivatatud oreganot<br>1 tl jahvatatud musta pipart<br>Umbes 1.5 spl meresoola<br>2 spl sinepit<br>200 ml punast veini<br>2-3 spl toidu\u00f5li liha 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\"><li>Koori k\u00fc\u00fcslauguk\u00fc\u00fcned ja l\u00f5pika pikuti pooleks.<\/li><li>Torka terava noaga toasoojale lihat\u00fckile siia-sinna s\u00fcgavad sissel\u00f5iked ja topi s\u00fcgavale liha sisemusse k\u00fc\u00fcslaugud.<\/li><li>Maitsesta liha meresoola, musta pipra, t\u00fc\u00fcmaini ja oreganoga, h\u00f5\u00f5ru maitseainsed kenasti lihasse.<\/li><li>Pruunista liha pannil igast k\u00fcljest, selleks kulub umbes 5-10 minutit lihat\u00fcki kohta.<\/li><li>Aseta lihat\u00fckid suurele ahjupannile, vala juurde punane vein ning lisa veel \u00fcks oks rosmasiini ja paar oksa t\u00fc\u00fcmiani.<\/li><li>Kata liha \u00fcleni fooliumiga ja k\u00fcpseta 150 kraadi C juures 8-10 tundi.<\/li><li>Eemalda lihast tekkinus vedelik ja kasuta seda hiljem kastme valmistamiseks.<\/li><li>Soovi korral v\u00f5ib liha 15-20 minuti jooksul grilli all \u00fcle pruunistada.<\/li><li>Liha on eriti \u00f5rn ja habras, l\u00f5ika seda v\u00e4ga terava noaga v\u00f5i parem jahuta see maha ja l\u00f5ika k\u00fclmalt ning soojenda enne serveerimist.<br>Valmis!!<\/li><\/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\/2022\/12\/Ajuliha_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-5479\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Ajuliha_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Ajuliha_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Ajuliha_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/12\/Ajuliha_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-5477\" data-postid=\"5477\" class=\"themify_builder_content themify_builder_content-5477 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Eesti traditsioonilise j\u00f5ulu\u00f5htus\u00f6\u00f6gi peaaegu, et kohustuslik osa on seapraad. Igas kodus tehakse seapraadi v\u00e4ljakujunenud, traditsioonilisl viisil. Postitan siia \u00fche veidi v\u00e4hem traditsioonilisema ning aega n\u00f5udvama viisi teha maitsvat ahjupraadi. Tegemist on v\u00e4hemalt 7 tundi madalal temperatuuril hautatud praega. Tulemus v\u00e4\u00e4rib vaeva. Valmistamisaeg: ~10 tundiTase: keskmineKogus: umbes 4 kg ahjupraadi Koostisosad:5 kg sea kaelakarbonaadi. V\u00f5ib kasutada [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5480,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,321],"tags":[473,505,275,694,535],"class_list":["post-5477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-sealiha","tag-estonia","tag-mustard","tag-oregano","tag-pork-neck","tag-red-wine","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\/5477","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=5477"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5477\/revisions"}],"predecessor-version":[{"id":5504,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5477\/revisions\/5504"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5480"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}