{"id":5644,"date":"2009-10-25T12:04:02","date_gmt":"2009-10-25T10:04:02","guid":{"rendered":"http:\/\/karin.stampis.com\/blog\/?p=5644"},"modified":"2009-10-25T13:33:12","modified_gmt":"2009-10-25T11:33:12","slug":"vildsvinsstek-med-klyftpotatis-och-enbarssas","status":"publish","type":"post","link":"http:\/\/karin.stampis.com\/blog\/?p=5644","title":{"rendered":"Vildsvinsstek med klyftpotatis och enb\u00e4rss\u00e5s"},"content":{"rendered":"<p>Helgen har varit trevlig och avkopplade. Dock har min st\u00f6rsta syssels\u00e4ttning varit att sova&#8230; Har varit galet tr\u00f6tt. Sovit l\u00e4nge och\u00a0 somnade tv\u00e5 g\u00e5nger under dagtid p\u00e5 l\u00f6rdagen, s\u00e5 det har inte blivit s\u00e5 mycket gjort. Tacksam f\u00f6r att vintertiden inf\u00f6rdes just idag, eftersom det annars hade blivit alldeles f\u00f6r kort dag eftersom jag vaknade tok-sent. Kommer nog sitta v\u00e4l p\u00e5 sin plats med semester om 23 dagar \ud83d\ude00 !<\/p>\n<p>\u00c5t en gudomligt god middag ig\u00e5r! Vildsvinsstek med klyftpotatis och enb\u00e4rss\u00e5s. Vildsvinsk\u00f6tt \u00e4r enligt mig antagligen det godaste k\u00f6ttet som g\u00e5r att \u00e4ta. Fast krokodil \u00e4r ocks\u00e5 &#8211; lite otippat &#8211; mycket gott. Dock \u00e4r det ju ingenting som \u00e4r s\u00e5 vanligt i aff\u00e4rer.<\/p>\n<p><strong>Vildsvinsstek med klyftpotatis och enb\u00e4rss\u00e5s<\/strong><\/p>\n<ul>\n<li>Vildsvinsstek<\/li>\n<li>2 msk finhackad schalottenl\u00f6k<\/li>\n<li>20-25 finhackade enb\u00e4r<\/li>\n<li>15 vitpepparkorn<\/li>\n<li>Sm\u00f6r<\/li>\n<li> 1 k\u00f6ttbuljongt\u00e4rningar<\/li>\n<li>2,5 dl gr\u00e4dde<\/li>\n<li>ca 3 dl creme fraiche<\/li>\n<li>1-2 msk soja<\/li>\n<li>gin<\/li>\n<\/ul>\n<p>Ugnsstek vildsvinssteken p\u00e5 125 grader tills innertemperaturen \u00e4r 75 grader (tar tid, men blir ju mkt b\u00e4ttre p\u00e5 l\u00e5g temperatur).<\/p>\n<p><strong>S\u00e5s<\/strong><\/p>\n<p>Finkrossa enb\u00e4r och vitpeppar och finhacka l\u00f6ken. Steks i sm\u00f6r. Tills\u00e4tt k\u00f6ttbuljongt\u00e4rning, gr\u00e4dde, creme fraiche samt soja och gin efter smak. Puttra p\u00e5 l\u00e5g temp i 5-10 minuter.<\/p>\n<p>Servera med klyftpotatis, brysselk\u00e5l, f\u00e4rsk timjan och r\u00f6d vinb\u00e4rsgel\u00e9.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5646\" title=\"enbar\" src=\"http:\/\/karin.stampis.com\/blog\/wp-content\/uploads\/2009\/10\/enbar-360x259.jpg\" alt=\"enbar\" width=\"360\" height=\"259\" srcset=\"http:\/\/karin.stampis.com\/blog\/wp-content\/uploads\/2009\/10\/enbar-360x259.jpg 360w, http:\/\/karin.stampis.com\/blog\/wp-content\/uploads\/2009\/10\/enbar.jpg 457w\" sizes=\"auto, (max-width: 360px) 100vw, 360px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Helgen har varit trevlig och avkopplade. Dock har min st\u00f6rsta syssels\u00e4ttning varit att sova&#8230; Har varit galet tr\u00f6tt. Sovit l\u00e4nge och\u00a0 somnade tv\u00e5 g\u00e5nger under dagtid p\u00e5 l\u00f6rdagen, s\u00e5 det har inte blivit s\u00e5 mycket gjort. Tacksam f\u00f6r att vintertiden &hellip; <a href=\"http:\/\/karin.stampis.com\/blog\/?p=5644\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[146,237,135],"tags":[],"class_list":["post-5644","post","type-post","status-publish","format-standard","hentry","category-146","category-oktober-2009","category-recept"],"_links":{"self":[{"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5644"}],"version-history":[{"count":7,"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5644\/revisions"}],"predecessor-version":[{"id":5651,"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5644\/revisions\/5651"}],"wp:attachment":[{"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5644"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/karin.stampis.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}