{"id":4626,"date":"2023-02-14T07:15:49","date_gmt":"2023-02-14T07:15:49","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=4626"},"modified":"2023-02-14T07:16:12","modified_gmt":"2023-02-14T07:16:12","slug":"possin-ballutine","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=4626","title":{"rendered":"Possin Ballutine"},"content":{"rendered":"\t\t
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En l\u00e6kker forret der ligner en milion og smager derefter. Opskrift til 4 personer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredienser<\/span><\/h5>
  • 2stk\u00a0 (Pussin udbenet og delt i brystk\u00f8d, andet k\u00f8d, skind og skrog.)<\/li>
  • 6<\/span>\u00a0skiver<\/span>\u00a0Serranoskinke<\/span><\/li>
  • Frisk Timian<\/span><\/li>
  • Fl\u00f8de<\/li>
  • 1 \u00e6g<\/li>
  • Sm\u00f8r til stegning<\/span><\/li>
  • Salt peber.<\/li><\/ul>
    Kyllinge glace<\/h5>

    Skrog og afpuds brunes\u00a0 h\u00e5rdt af i en bryde med lidt sm\u00f8r. Tils\u00e6t derefter lidt vand til det d\u00e6kker og kog det hele en god times tid. Sigt v\u00e6den fra og inddamp til maksimalt 1 dl v\u00e6ske.<\/p>

    Pisk en god klat sm\u00f8r i til glacen tykner. Smag til med salt og peber<\/p>

    Soufle fars<\/h5>

    K\u00f8d fra l\u00e5r mm. blendes sammen med salt til det er sejt. Lidt \u00e6g, fl\u00f8d <\/span>\u00a0og timian blandes i til en luftig fars der lige h\u00e6nger sammen. Pas p\u00e5 med \u00e6g og fl\u00f8de s\u00e5 farsen ikke skiller<\/span><\/p>

    Ballutinen<\/h5>

    L\u00e6g et godt stykke plast folie ud p\u00e5 sk\u00e6re br\u00e6dtet . Tag\u00a0 3 stykker serano skinke og l\u00e6g dem firkant p\u00e5 folien. Sm\u00f8r det halve Souflefars\u00a0 ud i et tyndt lag p\u00e5 skinken, ikke t\u00e6ttere end 2cm fra kanterne .<\/p>

    Possin bryst l\u00e6gges ovenp\u00e5 farsen og det hele rulles sammen til en fast rulle.<\/p>

    Tag enderne af folien og drej p\u00f8lsen rundt s\u00e5 det hele strammer op.<\/p>

    \u00a0Det er meget vigtigt at p\u00f8lsen er vandt\u00e6t s\u00e5 kommer normalt nogle ekstra lag folie uden p\u00e5,\u00a0 s\u00e5 der ikke kan komme vand ind.<\/p>

    Porcher p\u00f8lserne i let kogende vand ca 20min – bruger normalt sousvide gryden p\u00e5 90\u00baC.<\/p>

    Lige f\u00f8r servering ristes p\u00f8lsen p\u00e5 en pande med sm\u00f8r ved rimeligt h\u00e5rd varme til den er ensartet brunog spr\u00f8d, h\u00f8jst et par minutter.<\/p>

    Purssin skindet ristes spr\u00f8dt p\u00e5 en pande ved middel varme. Det p\u00e6neste resultat opn\u00e5s ved at ligge skindet under press ved ristning.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Br\u00e6ndte L\u00f8gskaller<\/h5>
    Ingredienser<\/span><\/div>
    • L\u00f8g (Zitauerl\u00f8g, salat l\u00f8g, hvad som helst virker.)<\/li>
    • Sm\u00f8r til stegning<\/li>
    • mild eddikeeddike<\/li>
    • salt peber<\/li><\/ul>
      \u00a0<\/div>
      Sm\u00e5 l\u00f8g sk\u00e6res i halve og deles ud i skaller. De st\u00f8rste og mindste bruges til noget andet.\u00a0 (Zitauerl\u00f8g, salat l\u00f8g, hvad som helst virker.)<\/div>
      Steg skallerne i sm\u00f8r med sk\u00e6refladen vendt ned ad til de bliver br\u00e6ndte.
      H\u00e6ld eddike og evt et skvat vand p\u00e5 panden og lad skallerne simre til de er m\u00f8re.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      \u00c6rtepur\u00e9<\/h5>
      • 150<\/span>\u00a0gram<\/span>\u00a0\u00c6rter<\/span>\u00a0fine<\/span><\/li>
      • 1<\/span>\u00a0fed<\/span>\u00a0Hvidl\u00f8g<\/span><\/li>
      • 1<\/span>\u00a0stk.<\/span>\u00a0L\u00f8g<\/span>e<\/span><\/li>
      • Timian<\/span><\/li>
      • 50g Sm\u00f8r<\/span><\/li>
      • Salt og peber<\/span><\/li>
      • Citronsaft<\/span><\/li><\/ul>

        Svits l\u00f8g og hvidl\u00f8g i en gryde. Kom \u00e6rter og Timian i gryden samt lidt vand og kog det let i 5 – 10min. H\u00e6ld vandet fra og tils\u00e6t sm\u00f8r det halve sm\u00f8r og blend det hele. Smag til med mere sm\u00f8r, salt, peber og citron. Puren skal laves ligef\u00f8r den skal bruges dan den gr\u00f8nne farve forsvinder efter noget tid.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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        Servering<\/h5>

        Sk\u00e6r Balutinen i 2cm skiver. L\u00e6g skiverne p\u00e5 en skefuld \u00e6rtepure. Pynt med l\u00f8gskaller, spr\u00f8dt skind, glace og \u00e6rteskud.<\/p>

        Pynt og tilbeh\u00f8r kan varieres – her en udgave med syltede r\u00f8dl\u00f8g, \u00e6rteure, spr\u00f8dt skind og \u00e6rteskud.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

        En l\u00e6kker forret der ligner en milion og smager derefter. Opskrift til 4 personer. Ingredienser 2stk\u00a0 (Pussin udbenet og delt i brystk\u00f8d, andet k\u00f8d, skind og skrog.) 6\u00a0skiver\u00a0Serranoskinke Frisk Timian Fl\u00f8de 1 \u00e6g Sm\u00f8r til stegning Salt peber. Kyllinge glace Skrog og afpuds brunes\u00a0 h\u00e5rdt af i en bryde med lidt sm\u00f8r. Tils\u00e6t derefter lidt […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/4626"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4626"}],"version-history":[{"count":43,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/4626\/revisions"}],"predecessor-version":[{"id":5544,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/4626\/revisions\/5544"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}