{"id":8689,"date":"2023-12-17T20:40:20","date_gmt":"2023-12-17T18:40:20","guid":{"rendered":"https:\/\/andrestover.com\/?p=8689"},"modified":"2023-12-17T20:40:20","modified_gmt":"2023-12-17T18:40:20","slug":"chicken-liver-with-cognac-and-thyme","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chicken-liver-with-cognac-and-thyme\/","title":{"rendered":"Kanamaks konjaki ja t\u00fc\u00fcmianiga"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Sellesarnast retsepti tuleb sagedasti ette allikates, mis viitavad Ungari k\u00f6\u00f6gile. Sedasi kana maksa valmistades on tulemus v\u00e4ga nauditav. Maksa praetakse toidu\u00f5liga v\u00f5rdlemisi k\u00f5rgel kuumusel kuni praktiliselt kogu vedelik on aurustunud, seej\u00e4rel lisatakse tubli sorts konjakit ja pannakse p\u00f5lema, et alkoholi redutseerida. Toitu serveeritakse basmatiriisiga, aga ilmselt sobivad ka teised lisandid.<\/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\/2023\/12\/Tuumianiga-kanamaks_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8691\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Tuumianiga-kanamaks_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Tuumianiga-kanamaks_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Tuumianiga-kanamaks_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Tuumianiga-kanamaks_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\">Valmistamise aeg: 20 minutit<br>Tase: mitte liiga keeruline<br>Kogus: Kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>400 g kanamaksa<br>50 ml konjakit<br>150 ml vahukoort<br>1 tl jahu kastme tegemiseks lahustatuna k\u00fclmas vees<br>1 tl kuivatatud v\u00f5i v\u00e4rsket t\u00fc\u00fcmiani<br>Meresoola j amusta pipart maitsestamiseks<br>Toidu\u00f5li praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Keedetud basmati riisi serveerimiseks<\/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\">\n<li>Puhasta kanamaks soontest ja rasvast, kuumuta toidu\u00f5li paksup\u00f5hjalisel pannil ning pruunista k\u00f5rgel kuumusel kanamaksa. Keera aegajalt maksat\u00fckkidel poolt, et see pruunistuks \u00fchtlaselt.<\/li>\n\n\n\n<li>Maks ajab v\u00e4lja veidi vedelikku, lase sel \u00e4ra aurata. Maitsesta maksa meresoolaga.<\/li>\n\n\n\n<li>Kui vedelik on aurunud ja maks pruunistub, siis vala pannile umbes 50 ml konjakit ning s\u00fc\u00fcta ettevaatlikult p\u00f5lema.<\/li>\n\n\n\n<li>Sega ettevaatlikult maksa. P\u00f5lemine kestab umbes 30 sekundit, seej\u00e4rel alanda temperatuur keskmiseks, maitsesta maksa t\u00fc\u00fcmianiga, sega ja t\u00f5sta k\u00f5rvale.<\/li>\n\n\n\n<li>Maksa praadimisest pannile j\u00e4\u00e4v vedelik, mis sisaldab \u00f5li, maksast v\u00e4ljunud mahla ja redutseeritud alkoholiga konjakit, on suurep\u00e4rane kastmep\u00f5hi. Lahusta umbes 1 tl jahu v\u00e4heses k\u00fclmas vees. Vala pannile vahukoor ning lisa v\u00e4hehaaval lahustatud jahu vedelik kuni kaste omandab soovitud paksuse. Maitsesta kastet musta pipra ja meresoolaga.<\/li>\n\n\n\n<li>Serveeri maksa basmati riisiga. T\u00f5sta taldrikule riis, seej\u00e4rel kaste ning kastmele praetud maksat\u00fckid. Kaunista soovi korral toitu maitserohelisega.<br>Serveeri koheselt.<br>Valmis!!<\/li>\n<\/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\/2023\/12\/Tuumianiga-kanamaks_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-8701\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Tuumianiga-kanamaks_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Tuumianiga-kanamaks_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Tuumianiga-kanamaks_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Tuumianiga-kanamaks_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8689\" data-postid=\"8689\" class=\"themify_builder_content themify_builder_content-8689 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Sellesarnast retsepti tuleb sagedasti ette allikates, mis viitavad Ungari k\u00f6\u00f6gile. Sedasi kana maksa valmistades on tulemus v\u00e4ga nauditav. Maksa praetakse toidu\u00f5liga v\u00f5rdlemisi k\u00f5rgel kuumusel kuni praktiliselt kogu vedelik on aurustunud, seej\u00e4rel lisatakse tubli sorts konjakit ja pannakse p\u00f5lema, et alkoholi redutseerida. Toitu serveeritakse basmatiriisiga, aga ilmselt sobivad ka teised lisandid. Valmistamise aeg: 20 minutitTase: mitte [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8692,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,1],"tags":[486,757,371],"class_list":["post-8689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-uncategorized","tag-kanamaks","tag-cognac","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\/8689","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=8689"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8689\/revisions"}],"predecessor-version":[{"id":8715,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8689\/revisions\/8715"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8692"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}