Phakathi kwezinhlobonhlobo zokupheka zethu, kukhona inyama yenkomo ngesiFulentshi, inomusa kakhulu nge imayonnaise kanye noshizi, futhi ngemuva kokubhaka kuhhavini ngokungavamile isikhathi eside. Yiqiniso, akekho umFulentshi owodwa ozwile ngesidlo esinjalo sokudla futhi akanalo lutho ngokudla kweFrance. Asikwazi ukuphuthelwa leli pearl kusuka kwabesifazane abakhuluma isiRashiya futhi singalichazi iresiphi elandelayo, kodwa sizobuyela ezifundeni bese sibheka indlela amaFulentshi abheka ngayo ngempela inyama.
Ukudla ngesiFulentshi kusuka enkomeni yehhavini
Siphakamisa ukuqala ngenyama efanayo yesiRashiya ngesiFulentshi. Kuye, kuvame ukuthatha izingcezu zekhanda, kodwa kulokhu kuhluka, ukukhetha kwethu kwawela enkomeni.
Izithako:
- Inkomishi yenkomo - 550 g;
- ushizi onzima - 165 g;
- anyanisi - 135 g;
- imayonnaise - 65 g.
Ukulungiselela
Lungiselela u-pulp yenkomo, uhlanza futhi uwume, futhi emva kokusika zibe izingqimba zokulingana okulinganayo. Gcoba isidlo sokubhaka bese usakaza inyama kuyo. Nyakazisa inyama bese ubeka ungqimba we imayonnaise. Phezulu, usakaze u-anyanisi uphinde uphelele konke ushizi. Dlulisela inyama yenkomo kuhhavini ngaphansi kwe-foil ngama-170 degrees emizuzu engu-35. Uma ufuna i-crust ebusweni ukuthi ibambe, susa isikhumba samaminithi ambalwa.
Inkabi ngesiFulentshi kuhhavini namazambane
Manje ake siqhubekele ekilasini langempela lesiFulentshi, inyama yenkomo egwasiwe kanye nemifino ye-beef burgenon. Lesi sidlo silungiselwe isikhathi eside, kodwa ngomzuzu ngamunye kuthatha ukukhokha ukunambitheka okukhulu.
Izithako:
- ubhekeni - 220 g;
- Utamatisi unamathele - 10 g;
- izaqathe - 85 g;
- iwayini elibomvu - 520 ml;
- yenkomo - 1,3 kg;
- Umhluzi wenkomo - 520 ml;
- shallot - 95 g;
- amazinyo e-garlic - izingcezu ezimbili;
- amaqabunga e-thyme - 1 ithisipuni;
- amaqabunga ama-laurel - izingcezu ezimbili;
- ufulawa - 25 g;
- ibhotela - 65 g;
- amazambane - 330 g;
- i-parsley eluhlaza okwesibhakabhaka.
Ukulungiselela
Sika i-bacon ibe yimichilo bese uyayazinga kuze kube yilapho iqoqa. Izingcezu zebhethoni zithunyelwa ku-brazier, futhi kulawo asele asele, gcina utshani lwesanqante kanye namasongo omunwe we-anyanisi. Yenkomo yenkomo, bese ubeka usawoti bese ugoqa izingcezu zofulawa. Lezi zicucu kufanele zithathwe emgodini ogcwele kahle futhi zidluliselwe ku-brazier ngefriji yemifino. Bese wengeza unamathisela utamatisi, amakhambi, ugarlic, uthele iwayini nomhluzi bese ufaka i-brazier engxenyeni engama-degrees angu-160, inyama izolahlekelwa amahora amathathu. Phakathi kwesidlo, faka amazambane osikiwe enyameni. Inkabi ephelile ehhavini kuhhavini isiFulentshi iphendulela kakhulu kangangokuthi ayikwazi ukubamba isikhunta lapho icindezelwe ngefoloki. Sikhonze kangcono ngesinkwa sesinkwa esisha kanye nengilazi yewayini.
Inkabi ngesiFulentshi kuhhavini ngamakhowe - iresiphi
Izithako:
- Inkomo yenkomo - 1,2 kg;
- ibhotela - 35 g;
- i-cognac - 15 ml;
- anyanisi - 65 g;
- i-garlic - amazinyo amabili;
- ama-champignon - 135 g;
- iwayini elimhlophe elimhlophe - 180 ml;
- Utamatisi unamathele - 15 g;
- umhluzi - 115 ml.
Ukulungiselela
Ngaphambi kokuba upheke inyama yenkomo yaseFrance ehhavini, hlela inyama kusukela kumateyipu, ugcobe ngamafutha nosawoti ngosawoti, ufake i-oven esitokisini esishisayo ngaphambi kwama-degree angu-235 imizuzu engu-15. Awudingi ukumboza inyama. Ngemuva kokuba ucezu lukhiwe ngaphandle, ukunciphisa ukushisa kuma-degree angu-160 bese ushiya inyama ukubhaka ihora nemizuzu engu-15. Ngesikhathi i-tenderloin ibhakwa, yibophe i-sauce. Fry anyanisi amasongo ngamakhowe, futhi lapho wonke umswakama uphuma kubo, faka ugarlic garlic. Ngemuva kwesigamu seminithi, uthele iwayini bese ushiya uketshezi ukuthi uphumele emkhathini. Thela ku-cognac, linda imizuzu embalwa bese ufaka ufulawa. Uma ufulawa ubilisiwe, yiphakamisa ngomhluzi bese ubeka unamathisele utamatisi. Ngemva kokusika inyama yenkomo elungiselelwe imizuzu engu-15 emva kokuyisusa ehhavini, sebenzisa inyama kanye nomshukela omuncu okhanyayo.