Unogwaja we-Carcass kufanele ugwetshwe noma ugcobe ngezinongo ukuze ususe iphunga futhi unciphise inyama. Futhi, pheka inyama enogwaja kangcono kuhhavini, uyivikele ekumiseleni ngemikhono ekhethekile noma isilwane. Ukunamathela kulezi zeluleko, unogwaja ophekwe kuhhavini uzokujabulisa ngenyama enomsoco obucayi.
Rabbit ebhaka kuhhavini nge ukhilimu omuncu
Inyama yenyama enogwaja, efakwe ukhilimu omuncu we-sauce ngezinongo, iphendukela ithenda nephunga elimnandi, futhi i-sauce ikhilimu izohlobisa ukunambitheka kwanoma yikuphi ukudla okulula.
Izithako:
- unogwaja - 980 g;
- Ibhotela - 60 g;
- anyanisi - 80 g;
- izaqathe - 80 g;
- impande yesilimo esidliwayo esinamagatsha anamanzi - 130 g
- garlic - 2-3 clove;
- ukhilimu omuncu - 260 ml;
- i-laurel leaf - izingcezu ezingu-3;
- ikhasi elimnyama - i-peas 5;
- I-thyme eyomile, i-rosemary - ye-¼ tsp;
- ilamula - ucezu olulodwa;
- ufulawa - 170 g;
- amafutha yemifino - 65 ml;
- amanzi angu 480 ml.
Ukulungiselela
Sika isidumbu sogwaja sibe yizicucu, hlanza, somile, soma ngezinongo ezomisiwe bese uthela ngamanisi e-citrus. Shiya unogwaja ku-marinade ngesigamu sosuku. Ngemuva kokudoba, sula izicucu zogwaja, ugoqe ufulawa futhi unobundu emafutheni omifino afudumele. Izingcezu zenyama zifakwa ku-brazier futhi zithatha ukugqoka imifino. Imifino ehlwanyelwe, gcina ibhotela imizuzu eminingana, engeza inyama, uthele amanzi ashisayo bese ubeka iqabunga le-laurel. Lezi zinsuku zithunyelwa ekhilimu omuncu we-brazier, emva kwalokho isitsha sithunyelwa ukubhaka amahora angu-2 ngama-180 degrees.
U-unogwaja ophekwe kuhhavini usebenza kahle ngamazambane noma eminye imifino ebhakiwe.
Unogwaja oqoshiwe ubhaka kuhhavini ngokuphelele
Izinhlobo ezihlukahlukene zokugcwalisa izidakamizwa, ezivela emuncu-omnandi kuya esiqhingini-usawoti, zinikeza abanikazi ithuba lokuzama nokwenza abangane. Lokhu kuhluka kwesitya kusebenzisa ukugcwaliswa okulula okusekelwe okusanhlamvu, izithako ezivame ukusetshenziselwa ukugxilisa izitsha zenyama.
Izithako:
- i-carcass rabbit (ene-giblets) - 1.5 kg;
- amaqanda - izingcezu ezimbili;
- ilayisi - 190 g;
- ama-champignon - 210 g;
- anyanisi - 90 g;
- amafutha yemifino - 35 ml.
Ukulungiselela
Ngaphambi kokubhakabhaka okunomsoco onogwaja kuhhavini ngokuphelele, cwilisa isidumbu samahora ambalwa emanzini ukuze ususe iphunga. Sika unogwaja bese uwuxubanise ngenhlanganisela kasawoti kanye nopelepele, vumela ukuthi inyama idle cishe ihora. Ngaphakathi, susa bese ugaya. Izingcezu ze-anyanisi nama-mushroom zihlangane nama-giblets oqoshiwe aze alungele. Bilisa ilayisi, futhi emva kokupholisa, xuba ngamaqanda abilisiwe nama-giblets abilisiwe. Ngomxube obangelwayo, gcwalisa isidumbu sogwaja, uyigcobe bese uyithumela ukuba ubhake, sigubungulwe nge-foil, ngo-degrees angu-180 cishe cishe ihora, njalo uchithela isidumbu ngejusi elivelele.
Rabbit ebhaka kuhhavini emkhondeni
Le recipe ye-rabbit ebhakile kuhhavini ibonakala ngokulula kwayo nangokusheshisa ukupheka, njengoba unogwaja ulungiselela ijusi laso, ugcine ukunambitheka kwawo okuvamile.
Izithako:
- unogwaja onogwaja - 590 g;
- amafutha omnqumo - 35 ml;
- i-curry - ½ tsp;
- rosemary, basil - ithisipuni elilodwa ngalinye;
- umnyama omnyama - ½ tsp.
Ukulungiselela
Sika isidumbu sogwaja, usike ngamafutha omnqumo kanye nempepho ibe inyama yesipuni. Shiya inyama ukuze uhambe ubusuku bonke. Beka izingcezu ezigcotshwe emikhanda yokubhaka bese ubhaka amahora owodwa nengxenye ema-180 degrees. I-rabbit inyama enomsoco ihamba kahle nge-saladi yemifino.