{"id":1004,"date":"2009-03-29T22:09:38","date_gmt":"2009-03-29T21:09:38","guid":{"rendered":"http:\/\/somes.dk\/?p=1004"},"modified":"2021-03-21T15:46:07","modified_gmt":"2021-03-21T14:46:07","slug":"kalkunsteg-i-appelsinsauce","status":"publish","type":"post","link":"https:\/\/somes.dk\/?p=1004","title":{"rendered":"Kalkunsteg i appelsinsauce"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong>K\u00f8d\/sauce<\/strong>: <\/em>1 fersk kalkunbryst p\u00e5 ca. 1 kg, salt og friskkv\u00e6rnet peber, 1 1\/2 oliemargarine til stegning, 4 dl h\u00f8nsebouillon, 2\u00bd dl madlavningsfl\u00f8de 8%, 1 tsk. honning, 2 spsk. sojasauce, 2 tsk. fintreven ingef\u00e6r, 1 dl appelsinjuice, ca. 2 spsk. Maizena<\/p>\n<p style=\"text-align: justify;\"><em><strong>Tilbeh\u00f8r<\/strong>: 320 g <\/em>brune ris kogt efter anvisningen p\u00e5 posenBrune eller Hasselbackkartofler. og desuden 800 g blandet salat (ex: appelsin, 3 slags salatblade revet i mellemstore stykker, revne guler\u00f8dder , peberfrugt i strimler eller ristede pinjekerner, agurk i sm\u00e5 tern.)<\/p>\n<p style=\"text-align: justify;\"><em><strong>K\u00f8d<\/strong>:<\/em><\/p>\n<ol>\n<li style=\"text-align: justify;\">Gnid kalkunk\u00f8det med salt og peber, og brun det i ca. 5 minutter p\u00e5 alle sider i oliemargarinen, gerne i en jern-gryde eller p\u00e5 en slip let-pande.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><em><strong>Sauce<\/strong>:<\/em><\/p>\n<ol>\n<li style=\"text-align: justify;\">Til k\u00f8det i gryden tils\u00e6ttes bouillon, fl\u00f8de, honning, sojasauce, ingef\u00e6r og juice, og det skal s\u00e5 simre ved meget svag varme og under l\u00e5g i 15 minutter.<\/li>\n<li style=\"text-align: justify;\">Vend k\u00f8det, og kog det i yderligere 15 minutter.<\/li>\n<li style=\"text-align: justify;\">Tag kalkunk\u00f8det op, pak det i folie, og lad det hvile, mens saucen f\u00e6rdigg\u00f8res.<\/li>\n<li style=\"text-align: justify;\">Kog saucen ind i ca. 10 minutter. J\u00e6vn den med Maizena r\u00f8rt ud i lidt koldt vand, til saucen f\u00e5r en passende konsistens.<\/li>\n<li style=\"text-align: justify;\">Den saft, der l\u00f8ber fra k\u00f8det, mens det hviler, h\u00e6ldes ogs\u00e5 i saucen.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\">Sk\u00e6r k\u00f8det i tynde skiver og server med ris\/kartoflerne og en sk\u00e5l blandet salat<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/somes.dk\/?p=1004&amp;print=1\" title=\"Print denne post\" rel=\"nofollow\"><img decoding=\"async\" class=\"WP-PrintIcon\" src=\"https:\/\/somes.dk\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" alt=\"Print denne post\" title=\"Print denne post\" style=\"border: 0px;\" \/><\/a>&nbsp;<a href=\"https:\/\/somes.dk\/?p=1004&amp;print=1\" title=\"Print denne post\" rel=\"nofollow\">Print denne post<\/a><\/p>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>K\u00f8d\/sauce: 1 fersk kalkunbryst p\u00e5 ca. 1 kg, salt og friskkv\u00e6rnet peber, 1 1\/2 oliemargarine til stegning, 4 dl h\u00f8nsebouillon, 2\u00bd dl madlavningsfl\u00f8de 8%, 1 tsk. honning, 2 spsk. sojasauce, 2 tsk. fintreven ingef\u00e6r, 1 dl appelsinjuice, ca. 2 spsk. Maizena Tilbeh\u00f8r: 320 g brune ris kogt efter anvisningen p\u00e5 posenBrune eller Hasselbackkartofler. og desuden &hellip; <a href=\"https:\/\/somes.dk\/?p=1004\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Kalkunsteg i appelsinsauce<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":5845,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,16,8],"tags":[],"class_list":["post-1004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fjerkrae","category-hovedretter","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/1004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1004"}],"version-history":[{"count":0,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/1004\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/media\/5845"}],"wp:attachment":[{"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}