I-Goose ibhaka ngeapulo

I-goose etafileni yokutya ihlala isigidimi esivulekile, ingakumbi kuba kunzima kakhulu ukukulungisa, ngoko wonke umgcini wegama ekhaya kufuneka azi ukuba ukupheka i-goose nge-apula kumkhono wakhe. Nangona, kwaye amadoda amaninzi avuyayo ukupheka le ntaka, ezama ukukhanya ngekhono labo lokutya phambi kobulili obuhlukile.

I-Recipe ye-goose ebhaka ehhavini ngeapulo

Oku mhlawumbi iincwadi zokuthandayo kunye nezona ziqhelekileyo zokupheka i-goose, kodwa ngeempawu ezincinci eziya kuvumela le ndawo ukuba "idlale" ngendlela entsha.

Izithako:

• i-goose - 1 (3-3.5 kg);
• i-lemon - i-1 piece;
• i-mandarin - ½ ipcs.;
• ityuwa;
• pepper;
• i thyme;
• ioli (yemifuno) ioli - 4 tbsp. iipuni;
• ii-apula - iingcezu ezine;
• brandy - 2 tbsp. iipuni (ukukhetha).

Ukulungiselela

Njengamaxesha onke, qalisa ngeenkqubo zokulungiselela: unqume amanxeba angaphezu kweesisu, uhlambele intaka kakuhle, ingqalelo ingqalelo ngaphakathi ngaphakathi kwidumbu. Emva kokuhlamba, kuyimfuneko ukomisa i-goose kakuhle ngamathambo kwaye uyibeke eceleni, makumile ngakumbi, de ube uthathe i-marinade. Hlanganisa ityuwa, i-pepper, i-thyme kunye nezinye izityalo ezinomsila ozithandayo ngeoli yeoli, uze udibanise umxube kunye nentaka evela ngaphandle nangaphakathi. Ngoku gquba i-goose kwifilimu uze ushiye i-friji ebusuku okanye iiyure ezingama-5-6, ukuba upheka ngosuku olufanayo. Ngaphambi kokuba uthumele i-goose ehovini, susa iibhola ezivela kwiipulo, uthinte iipulo zibe ngamaqhekeza amane, uze unqumle isahlulo ngasinye kwisiqingatha. Amanqindi ama-mandarin kufuneka anqunywe kwisiqingatha aze afakwe kwiiphotile kwiipulo. Finyisa ijusi yesiqingatha semon kwi siqhamo, kwaye uthele i-brandy. Ngoku ngokuqinisekileyo, phantsi kwamehlo, ujonge iziqhamo kwi-goose uze ukhwebe isisu. Finyisa ijusi yesigamu sesibini semon ndiyibeke kakuhle. Ngoku i-goose isele iyenzeka kwaye ifuna ukuba ifakwe emanzini kwaye ithunyelwe kwi-oven esandulele ukuya kuma-degrees angama-200. Emva kweyure, izinga lokushisa kufuneka linciphise ukuya kwi-180 kwaye libhakwe elinye iiyure eziyi-1.5. Ukuba i-goose i-brown, iyakususa, yinqumle umkhono uze uyibuyisele ehovini imizuzu engama-30-40, ukwandisa izinga lokushisa ukuya kuma-degrees ama-200. Ewe, ukuba waba ngumntu onobuqili kunye nomkhono wakhe, ke ulinde elinye isigama seyure. Emva kokukhipha i-goose ehovini, kufuneka isuswe kumkhono, yifake isidlo eshushu kwaye mime imizuzu eyi-15.

I-goose ebhaka kunye nama-apile kunye nezicwenga

Izithako:

• i-goose - 1 (3.5-4 kg);
• i-lemon - ½ ipcs.;
• ii-orange - ½ amaqhosha.;
• ioli;
• isardadi - 1 tbsp. isipuni;
• ityuwa;
• pepper;
• coriander;
• ii-apula omuncu - ii-4.
• iifumba - 150 g.

Ukulungiselela

Ukulungisa i-goose akuyona into ehlukileyo ngokusemthethweni kwiresi yangaphambilini. Zonke izenzo ezifanayo zokulungiswa kwesidumbu, ngenye indlela: emva kokumisa kuyimfuneko ukuba wenze ukuboniswa kwesikhumba se-goose, kodwa ngaphandle kokusika isikhumba ekudleni. I-marinade, udibanise ioli, ityuwa, i-coriander (nezinye iinqununu ezithandayo), ipiliti, isardadi, i-½ ijusi ye-orange kunye ne-½ ijusi ye-lemon uze uyixolele intaka ngaphandle. Ukusuka ngaphakathi, isidumbu kuphela ngetyuwa. Gqungqa i-goose kwifilimu uze uthumele ukuhamba ngeefriji malunga neeyure ezingama-5, kodwa kunokwenzeka kwaye ebusuku. Yilungiselele ukuthulula ngamanzi afudumele kwaye mayeke, unqunywe kwisiqingatha, kodwa unokuba luncinci. Jonga ii-apula, susa umxholo kwaye uthathe iikerubhi ezinkulu. Ukufunda intaka kwaye ubonce isisu, emva koko kuyimfuneko ukuyifaka kwi-double layer of foil. Ukuthintela imilenze ukuba ingaphuli i-foil, qhawula phambili imiphetho yawo kunye nezinye izalathisi ezimbini. Yonke, thumela le ntaka kwi-oven ye-degrees 200 kwiiyure eziyi-1.5. Emva kweeyure eziyi-1.5, ukunciphisa izinga lokushisa ukuya kwi-180 kwaye upheke enye iyure. Emva kweyure, vula i-foil, phakamisa ubushushu ukuya kwi-200 kunye nomdaka intaka kwibala legolide.