I-Lamb in foil, ibhaka kuhhavini: iresiphi yesinyathelo ngesinyathelo ngesithombe

IWundlu, njengoba uyazi, inyama iyinambitha kakhulu, i-dietary futhi imnandi nakakhulu. Kodwa akuzona zonke izinkosikazi ezizokwazi ukumkhonza etafuleni. Okokuqala, ngenxa yephunga elithile ukuthi zonke izivakashi ngeke zithande. Okwesibili, akuwona wonke umuntu ozokwenza isinqumo sokulungiselela inyama enjalo, ekholelwa ukuthi le nqubo izothatha isikhathi eside futhi ithathe amandla amaningi. Kokubili labo kanye nezinye iziphathimandla bephutha. IWundlu elibizayo, elibhaka kuhhavini, - isidlo esilungele ithebula lokugubha futhi sishesha ngokupheka ekuphekeni. Inyama ithenda.

Ngakho-ke, ku-ajenda - iwundlu eliphezu, liphekwe kuhhavini. Iresiphi yesinyathelo-ngesinyathelo nesithombe esixhunyiwe. Ake siqale?

Izithako

Isithako esibaluleke kunazo zonke yi-iwundlu. Umlenze, ubhakiwe kuhhavini (ngo-foil) futhi ukhishwa emaqabunga e-ulethisi, uzobukeka emangalisayo etafuleni futhi ukunambitheka kuzoba kuhle. Kodwa ungathatha izimbambo, i-brisket noma ezinye izingxenye. Kuphelele, sidinga i-kilogram eyodwa yenyama.

Futhi, ukupheka iwundlu elimnandi elifakwe kuhhavini, uzodinga anyanisi amabili noma amathathu, usawoti kanye nomsila omuncu ukulawa, isiqephu samagilebhisi ngaphandle kwemigodi, amakhambi aseCaucasia (uma engekho, ungasebenzisa noma yiziphi izinongo ngenxa yenyama Uthanda).

Isigaba 1. Ukulungiselela inyama

Njengoba kunoma iyiphi iresiphi lapho kuhileleka khona inyama, ukulungiswa kwamalungiselelo kudla indima ebalulekile ekulungiseleleni iwundlu. Isiqephu kufanele sagezwe futhi sifakwe amahora amaningana emanzini amancane anamanzi. Phakathi nalokhu ukuxhaphaza, zonke igazi ezingadingekile nezingadingekile zizophela, iphunga elithile elithandwa kakhulu yiziningi lizophela. Inyama izoba elula futhi ithenda, iyokwazi ukuqina. Ngemuva kokuba iwundlu selithathile usawoti, akudingekile ukuwageza futhi, kwanele ukuwomisa nge-napkin iphepha.

Isigaba 2. Izinongo

Manje silungiselela inyama yokubhaka. Kubalulekile ukuqaphela ukuthi ukupheka noma yisiphi isidlo esithombeni kuyindlela elula futhi elula. Leli gama livame ukulondoloza abesifazana besuka ekudleni okungadingekile kwesikhathi sokupheka. IWundlu epholile, ibhaka kuhhavini, iresiphi nesithombe esinikezelayo namhlanje akuyona into ehlukile emithethweni.

Kodwa ngaphambi kokuba ubeke ucezu lwesilwane esiluhlaza bese ubhaka, kufanele uhlolwe kahle ngezinongo. Ukuze iresiphi yethu, abaseCaucasia bafaneleke kakhulu. Zingathengwa kunoma yisiphi isitolo esikhethekile. Uma iwundlu lishaya, liphekwe kuhhavini, lilungele wena, ngokushoyo, ngokusheshisa, futhi akukho spice edingekayo esandleni - akukho lutho olwesabekayo. Thatha i-pepper allspice pepper noma ingxube yepelepele, imifino emincane (ngokuqinisekile izotholakala esiqandisini), i-turmeric noma i-curry yombala omnandi.

Isigaba 3. Ukuhamba

Noma iyiphi inyama ngaphambi kokupheka kungcono ukuhamba, ikakhulukazi iwundlu. Ngaphambi kokukhethwa, sikweluleka ukuthi usiqede u-anyanisi ngokucophelela futhi ubenze "udoti" kanye "nengubo" yenyama. Spread ezinye anyanisi esitsheni, faka inyama phezulu bese umboze phezulu nge "ingubo" yemifino esele.

Kule fomu, iwundlu kufanele lihlanjululwe efrijini amahora amathathu kuya kwangu amane. Uma kungekho isikhathi esiningi, khona-ke ihora lizokwanela, kodwa ngokufanele - okunye, okungcono, ngoba i-juicier kanye ne-tenderer izoba inyama.

Isigaba 4. Amagilebhisi

Iphunga elimnandi nelithandekayo lamagilebhisi lidlala indima ebalulekile ku-recipe "iWundlu epholiseni, ebhaka kuhhavini". Ochwepheshe bayelulekwa ukuthatha omnyama noma obuluhlaza, beboshiwe, ukuze bangachithi isikhathi esiningi basika lo mkhiqizo.

Ngakho-ke, iqoqo lamagilebhisi kufanele lihlanzwe, lihlukaniswe zibe izingxenye zalo. Ibhisi ngalinye kufanele linqunywe ngesigamu. Umsebenzi unzima, kodwa kuwufanele ngempela isikhathi futhi uzoba nomthelela omuhle kunambitheka yonke yesidlo.

Isiteji 5. Khohlisa kusizo

Siqala ukuqedela izitsha zokubhaka. Esikhathini esikhulu samapilisi (akufanele sizisole) sisakaza amaqebelengwane amaqebelengwane nge anyanisi, sibeka izingxenye zamagilebhisi phezulu. Iphuzu elibalulekile ukuvalwa kwesilwane.

Zama ukuqinisekisa ukuthi inyama "ihlanganiswe" ngokucophelela ukuze kungabikho izikhala noma izinyembezi kule ndaba. Lokhu kwenziwa ukuze ngesikhathi sokupheka, i-mutton ayomisiwe futhi ifakwe kahle.

Isinyathelo 6. Ihhavini

Lungiselela futhi ulungisele kuqala ihhavini (kuze kube ngu-200 degrees). Kungakanani ukubhaka iwundlu kuhhavini ku-foil? Isikhathi sokulungisa lesi sidlo ngeke sidinge okuningi njengoba kubonakala kwabaningi besifazane. Uma ugoqa kahle inyama inyamazane, kuzobe sekulungele imizuzu engamashumi amane kuya kwengu-50.

Yiqiniso, okuningi kuxhomeke ngesikhathi sokugcoba inyama, uhlobo lwenyama oye wanquma ukuyisebenzisa ukuze uthole iresiphi futhi, empeleni, emsebenzini wehhavini ngokwayo.

Isinyathelo 7. Ukuzithoba

Kunezinketho eziningi. Uma ufuna ukukhonza iwundlu esiqetheni sesimenywa ngasinye, ucezu ngalunye kufanele lubekwe ebilini elihlukile. Kodwa ukonga okwedlulele ukhetho "lwesinye isiqeshana", okuyinto kamuva, ngaphambi kokukhonza, vele uthathe izingxenye bese ukhonza kwelinye ipuleti. Ungawuhlobisa ngeqabunga elihlaza okwesibhakabhaka oluhlaza okwesibhakabhaka.

IWundlu namazambane

Uma ufuna ukusindisa isikhathi bese ubeka inyama etafuleni ngokushesha ngokuhlobisa, khona-ke iwundlu elifakwe ku-foil, elibhaka kuhhavini namazambane, lizoba yinto nje yokuthola. Le iresiphi iyodinga: isisindo segundane, isanqante encane, amazambane amakhulu amane kuya ayisithupha, ingcosana yemifino kanye nemali efanayo yemifula, isigamu seglasi lewayini elibomvu, izinongo zokunambitha.

Kule recipe, abachwepheshe bayelulekwa ukuba bathathe i-chunk enkulu ye-tenderloin. Kumele kuhlanjululwe futhi kuhlolwe okuncane okwenziwe phezulu. Kulezi zimbobo sifaka amapuleti amancane amaqathe. Khona-ke inyama iyafakwa usawoti, i-peppered futhi igxotshwe ngezinongo noma ama-herbs anomnandi.

Amazambane ahlanzekile futhi anqunywe emibuthanweni. Sifaka isikhalazo esitokisini sokubhaka. Kuyo sibeka imibuthano yamazambane, bese sibeka imifula kanye nenyama ephezulu. Bese sibeka i-pinch yamayini omisiwe, uthele iwayini futhi sivale ngokuqinile isilwane, njengalesi iresiphi yokuqala. Khumbula, uma uqina ngokucophelela lo mfanekiso uhlanganiswa nenyama, kungcono ukuthi kuphekwe.

Ngokwale recipe, i-ovini kufanele ifutheke ku-degrees 160-170. Isikhathi sokupheka sizokwanda, kepha ukulinda kuwufanele umphumela. Ihora elilodwa lidlulile, futhi inyama ingathathwa kuhhavini.

Inzuzo yalesi iresiphi ukuthi inyama isivele ihlangene nesidlo esiphundu esiphundu. Amazambane afakwe ijusi ngesikhathi sokupheka, zigcwele izithelo zewayini nezithelo, kuba buthaka futhi bukhuni.

IWundlu elinomuncu

Njengoba usuvele wazi, iwundlu lenyama, elihlanganiswa ngokumangalisayo namazambane ezengeziwe, kungaba izaqathe, omisiwe, umlimi omuncu. Uju alukho.

Sikunikeza iresiphi esheshayo nelula. IWundlu elibizayo, elibhaka kuhhavini elinothile, ngokuqinisekile lizojabulisa izihlobo zakho nabangane bakho. Ukupheka, thatha: isisindo sewundlu, amathisipuni amane uju, i-sprig of rosemary, izinkezo ezimbalwa zesinaphi, umquba womhlabathi, usawoti, ilamula kalamula (1-2 amathisipuni), ama-clove angu-3 e-garlic.

Kulesi iresiphi, into esemqoka ihamba ngezinyama. Le nqubo ithatha isikhathi eside, ngakho-ke lungiselela i-marinade kusihlwa, nangosuku olulandelayo, lungise inyama. Ngaphambi kokudoba, inyama, njengokujwayelekile, ihlanzwa kahle ngaphansi kwamanzi agijima futhi isula ngendwangu eyomile.

Silungiselela ama-marinade. Hlanganisa esitsheni esincane samanzi kalamula, uju nesinaphi. Engeza uju, usawoti, pepper nezinongo. Siphonsa i-sprig ye-rosemary, siyiphonsa nge-garlic echotshoziwe. Kule marinade inyama kufanele ibe amahora angu-10-12. Uma isikhathi eside inyama ihlanjululwa, kungcono futhi kuyashesha ukupheka. Hlanganisa isiqephu kusukela kusihlwa, ufake efrijini, futhi ekuseni ngokulandelayo ungapheka.

Ngemuva kokuba inyama ihlambuluke, ungakwazi ukupheka ihhavini. Yilungiselele ama-degree angu-200. Esikhathini sokubhaka, faka ucezu lwesilwane bese ubeka inyama lapho. Kusenhla ungakwazi ukuthululela i-marinade esele. Ukugoqa ngokuqinile nangokuqinile bese ubhaka kuhhavini imizuzu engu-50-60. Imaminithi emihlanu ngaphambi kokulungele ukukhipha isitayitela sokubhaka, vula kancane isikhumba bese ubuyela ehhavini eminye imizuzu eyishumi. Ngemuva kokunye okunjalo, inyama yangaphakathi iyoba yithenda futhi isetshenziswe ngamanzi, futhi phezulu kuzokwenza u-honey amnyama aqede.

Ama-Sauces wegundane eliphekwe

Baked in the ovundvini - lokhu kakade ukudla okumnandi futhi yokudla. Kodwa uma ufuna ukumangaza futhi ujabulele izivakashi zakho ngisho nangaphezulu, ke uthumele ngokungezelela futhi isiphuzo sokuqala - isinamende, i-garlic noma i-cranberry.

Kodwa sinikeza okuhlukile okungavamile - i-orange-iwayini. Ukwenza lokhu, uzodinga: ingilazi yewayini elibomvu, i-orange enkulu, ama-clove amaningana ka-garlic, i-anyanisi enkulu, i-thyme eyomile ne-rosemary, isipuni esisodwa soju olucibilikile, izinkezo ezimbalwa zamafutha zemifino.

Esikhathini sophisi yokuthambisa uthele amafutha amancane ukuze ukhiphe futhi ubeke anyanisi oqoshiwe. Ohambayo, engeza kancane kancane ezinye izithako: i-garlic eqoshiwe, i-fresh juice orange, ama-herbs omisiwe, izinongo. Thela ingilazi yewayini elibomvu bese uyisithulula kuwo wonke ukushisa okuphansi. Ukulungiswa kwe-sauce kuhlolwe ngobuningi bayo. Uma isisindo samanzi esiphezulu sehlile ngesilinganiso se-2-3, i-sauce izobe isilungele. Bon appetit!