I-Foie gras, okusho ukuthi "isibindi esinamafutha" ngenye yezinhlobonhlobo ezinhle zokudla emhlabeni. Ukunambitheka nokuthungwa akunakwenzeka ukuchaza. Lo mkhiqizo obizayo kakhulu wakhiqizwa kuphela eYurophu, kodwa manje kunamithombo eminingana emikhulu yaseMelika ye foie gras.
Okuzokwenza
- I-quart 1 quart noma stock inkukhu (low-sodium)
- 1/4 indebe ubudala
- uviniga obhalsamu
- 2 isipuni red currant jelly
- Imishini encane encane eyomisiwe
- amakhiwane , ahlukaniswe
- usawoti kanye nopelepele ukunambitha
- 4 ama-slices grade "A" i-foie gras (ama-2 kuya ku-3 ama-ounces ngalinye)
- 4 izingcezu zesinkwa esimhlophe, uqweqwe olunqunywe ukugcoba, ukugcoba
Indlela Yokwenza
- Engeza izithako zokuqala ezine epanini bese unciphisa ekushiseni okuphakathi, kuze kube yilapho kuphela indebe yamanzi asele. I-sauce izokwehla kancane njengoba iyanciphisa. Qaphela ukuthi unganciphisi kakhulu, njengoba isobho lizoshisa. Isizini nosawoti kanye nopelepele ukunambitha. Gcina ufudumele.
- Usawoti kanye nepelepele i-foie gras ibamba ngokukhululekile ezinhlangothini zombili. Sishisa i-skillet eyomile phezu kokushisa okukhulu kuze kube yilapho, kushisa (lokhu kuyisihluthulelo!). Ukwahlukanisa iziqephu zemizuzu engu-1-2 ngakunye. I-foie gras izobomvu futhi ifanele igubhe, kepha isusiwe ngaphambi kokuba iziqephu ziqale ukuhlehlisa kakhulu futhi zilahlekelwe amanoni amaningi kakhulu.
- Beka isinkwa esinesinkwa esiphundu epulatifeni, phezulu ne-foie gras esolwandle, ne-spoon phezu kwe-sauce. Khonza ngokushesha.