Bugu da ƙari, yin burodin kaza tare da cikawa a ciki shi ne a yayin dafa abinci, tsuntsu yana iya yin amfani da dukan abubuwan dandano da dandano waɗanda kuka saka a cikin gawar, kuma a sake mayar da cika cika da ruwan 'ya'yan itace da mai da aka sako a ƙarƙashin rinjayar yanayin zafi. Kayan kayan aiki shine haɗuwa da nama da kuma ado, wanda kafin a bautawa yana da kari kawai tare da miya da kayan lambu.
Chicken girke-girke cushe da shinkafa da namomin kaza
Ƙanshi mai haske, wadda aka cika wa 'ya'yan itatuwa mai' ya'yan itace, ana jin dadinsa da gourmets a cikin jita-jita da aka yi da kaji. A girke-girke shine kara - hujja ta kai tsaye cewa kyawawan jinsi na sinadaran sukan lashe nasara.
Sinadaran:
- gawa na kaza - 1.5 kg;
- brandy - 60 ml;
- a cakuda prunes, dried apricots da cranberries - 160 g;
- man zaitun - 15 ml;
- Zakaran - 160 g;
- albasa - 80 g;
- tafarnuwa cloves - 1 yanki;
- Boiled shinkafa - 3 abubuwa;
- Provencal ganye, driedmarymary - 1/2 teaspoon kowane;
- Cayenne barkono, nutmeg - tsunkule.
Shiri
Zuba bishiyoyi, cranberries da dried apricots brandy kuma barin kayan da aka yalwata tare da ƙanshi da dandano abin sha na kimanin awa daya.
A kan man fetur, ya adana albasa yankakken da chunks na musa da tafarnuwa. Bayan minti 10, ƙara zuwa abin da ke cikin grying pan da 'ya'yan itace da aka yayyafa, kayan lambu tare da kayan yaji, kuma ya ba da izinin cikawa. Ƙara shinkafa shinkafa zuwa cakuda 'ya'yan itace da kuma haɗuwa. Cika ɗakin da aka samu a cikin kazaccen kaza, kuma sauran shinkafa ya yada a kusa da tsuntsaye, wanda ya sa kitsen ya yadu a lokacin yin burodi ya kwashe shi. Chicken, cakuda da shinkafa da prunes, an dafa shi a cikin tanda a karkashin tsare don sa'a daya da rabi a digiri 180. Bayan wani ɗan lokaci, an cire wutsiya, kuma an cire cuticle a kan gawar a karkashin ginin.
Yadda za a dafa kaza da aka zana da shinkafa a cikin tanda?
Sinadaran:
- babban babban kaza - 1 pc. (kimanin 1.8 kg);
- tafarnuwa hakora - 2 guda;
- Sage da Rosemary - 2 rassan kowane;
- farin giya - 140 ml;
- wani dintsi na tumatir ceri;
- shinkafa - 80 g;
- albasa - 120 g;
- broth kayan lambu - 250 ml.
Shiri
Rice tafasa a cikin kayan lambu broth. A kan digo mai zafi, salve da albasarta da sage ganye, Rosemary da yankakken tafarnuwa. Don 'yan mintoci kaɗan har sai an shirya, hada cakuda kayan lambu tare da shinkafa shinkafa kuma ku zuba shi da ruwan inabi. Da zarar gurasar frying ya bushe - an cika shirye-shiryen.
Kafin shayar da kaza da shinkafa, kaza tsuntsu tare da man zaitun tare da kyawawan tsuntsaye na gishiri. Cika hanyan tare da shinkafa, ƙulla kafafun kaji, sa'annan ku rarraba fuka-fuki zuwa fillet tare da tsutsarai.
Cook da kajin a cikin tanda na 190-digiri na minti 40, sannan kuma ya zuga da zafin jiki zuwa 210 digiri kuma launin fata fata na tsuntsu.
Kayan Gwaza Ƙasa da Rice
Idan kafin mu tattauna kajin tare da shinkafa shinkafa gaba ɗaya, sa'an nan kuma a cikin wannan girke-girke za mu mayar da hankali a kan tsarin yau da kullum na tasa - kaji mai kaza, ƙwalƙasa tare da cakuda kayan ƙanshi da naman sa da jasmine shinkafa.
Sinadaran:
- Jasmin shinkafa - 2 abubuwa;
- filletin kaza - 650 g;
- yankakken nama - 220 g;
- dintsi na kowane kwayoyi;
- ƙasa cloves, kirfa, turmeric, cardamom - 1/8 tsp;
- daskararre kore Peas - 70 g.
Shiri
Bayan dafaɗa man fetur a cikin kwanon rufi, yi amfani da shi don soyayyen nama. Da zarar yankakken naman sa sun gane, kakar tare da cakuda ƙasa tare da cardamom, kirfa, turmeric da kyawawan tsuntsaye na gishiri. Jira har sai an naman nama, sa'an nan kuma hada shi da shinkafar shinkafa da kwayoyi.
Ƙunƙarar kaji a yanka tare, a rabi, amma ba zuwa ƙarshe, bude shi da "littafi". A daya daga cikin halves na fillet sa wani ɓangare na cikawa kuma ya rufe rabi na biyu. Sanya fillet tare da tohofi, sa'an nan kuma sanya a cikin tanda, mai tsanani zuwa digiri 190. Gurasar da aka yi dafa, cusa da shinkafa, za ta kasance a shirye bayan rabin sa'a.