I-foour grass gras ekuqaleni eGibhithe, ngoba eminyakeni engaba ngu-4000 edlule, amaGibhithe ahlakaniphile aphelisa amadada namahansi ngamakhiwane, ukuze emva kokudla isinkwa esinezinyosi ezinesibindi nesibindi. Kusukela ngaleso sikhathi, sekuyisiko ukuba izinkukhu ezidlulele ngokweqile kakhulu, umkhiqizi womhlaba wonke ohlala njalo eFrance.
Kulula ukupheka i-foie gras kunokuba ithole. Isibindi esisha se-goose singadliwa ngisho nasendleleni eluhlaza, kodwa asikhulumi ngisho namasenti, izindawo zokudoba noma ukuthosa okulula. Ezinye izitsha ezivela e-foie gras zizoxoxwa kulesi sihloko.
Ukulungiswa kwe-foie gras ethosiwe
Ngokuvame uketshezi lwe-hoose yesibindi ngokufakela okungenani okungenani kwe-seasonings ukuze ujabulele ngokugcwele ukunambitheka okuhlanzekile kwesidlo.
Izithako:
- foie gras fresh - 100 g;
- amaqabunga esaladi eluhlaza - izicucu ezimbili;
- usawoti, pepper - ukunambitha.
Ukulungiselela
Ngaphambi kokulungiselela i-foie gras, i-hoose yesibindi ihlukaniswe ngama-lobes futhi ihlanzwa kahle ngamafilimu nasemithanjeni. Khona-ke umkhiqizo unqunywe ngamabhuloki ama-2-3 cm obukhulu, okomisiwe futhi othosiwe ezinhlangothini zombili emafutheni omifino ngomzuzu owodwa. I-foie gras ephekiwe ngokufanele inendawo enomhlophe, okuyi-gradient idlulela enhliziyweni enomnyama futhi enothile emanzini. Gcina foie gras fresh nge isiphuzo nge amahlamvu ulethisi noma enye evuselelayo, hlangothi ukunambitha imifino.
I-Foie gras pate - iresiphi
Izithako:
- i-goose fat - 90 g;
- foie gras - 500 g;
- shallots - izingcezu ezimbili;
- Ama-provencal we-provencal - i-pinch;
- usawoti, pepper - ukunambitha.
Ukulungiselela
I-goose fat gazinga ama-shallots avulekile ukuze ubonakale, bese ufaka i-goose isibindi, gcina isidlo epanini lokuthosa imizuzu emibili. Okokugcina, i-pate elandelayo ifakwe ama-provencal ama-herbs, usawoti kanye nopelepele.
I-hoose yesibindi ne-anyanisi ifakwe ku-blender kanye nomhlabathi ukuze kufane. I-pate ekulungele isetshenziswe ku-toast enokugcoba kahle.
I-terrine ye-foie gras nama-nut
Izithako:
- foie gras yesibindi - 1 piece;
- usuku - izingcezu ezingu-3;
- ama-pistachio - ama-8 ama-pcs .;
- ama-alimondi - ama-8 ama-pcs.;
- i-hazelnut - ama-8 ama-pcs .;
- i-cognac - 50 g;
- usawoti - ukunambitha.
Ukulungiselela
Izinsuku namantongomane zichotshozwa futhi zathululelwa nge-cognac, zimbozwe ifilimu, bese zifakwa esiqandisini.
Isibindi se-goose sinqunywe ngamasentimitha angu-centimetric futhi siswe esikhunjeni, sihlanganise izindonga zayo ezingaphansi nangaseceleni. Esigodini esakhiwe sibeka umuthi womkhiwane nomkhiwane futhi sivale nesigqila sokugcina sesibindi. Gcoba ifomu ngesembozo bese ubhake isidlo ngamaminithi angu-60 engama-30. Ngokudla okulungele ukugcoba amafutha, faka ifomu ngefilimu bese ufaka ingcindezi. Ngakho-ke i-terrine kufanele ihlale esiqandisini amahora angaba ngu-2 futhi kuphela ingakhonza. Bon appetit!