{"id":185,"date":"2014-10-04T10:09:31","date_gmt":"2014-10-04T10:09:31","guid":{"rendered":"https:\/\/tom-christensen.dk\/?page_id=185"},"modified":"2022-11-01T14:24:44","modified_gmt":"2022-11-01T14:24:44","slug":"confit-af-andelar","status":"publish","type":"page","link":"https:\/\/tom-christensen.dk\/?page_id=185","title":{"rendered":"Confit af andel\u00e5r"},"content":{"rendered":"<p>En af mine hofretter er Confit af andel\u00e5r. Der er s\u00e6rlige minder forbundet med denne ret. Det var mit f\u00f8rste m\u00e5ltid i Paris for rigtig mange \u00e5r siden.<\/p>\n<p>4 andel\u00e5r<\/p>\n<p>500 g. andefedt (bed familie og venner om at gemme n\u00e5r der steget and til mortens aften og juleaften) Fedtet holder l\u00e6nge i et t\u00e6tsluttende glas i k\u00f8leskabet.<\/p>\n<p>Et lille bundt persille, timian og laurb\u00e6rblad, 3 spk salt og en halv tsk. sukker.<\/p>\n<p>A.<\/p>\n<p>1 d\u00f8gn &nbsp;f\u00f8r du skal confitere gnider du andel\u00e5rerne ind i en blanding af salt og sukker. Andel\u00e5rerne s\u00e6ttes i k\u00f8leskabet.<\/p>\n<p>B.<\/p>\n<p>Salt sukker t\u00f8rres af andel\u00e5rerne. Andel\u00e5rerne s\u00e6tter over i en gryde med andefedt&nbsp; persille, timian&nbsp;og laurb\u00e6rblad&nbsp;ved svag varme (det skal blot sige blop)<\/p>\n<p>Efter ca&nbsp;2 1\/2 time slipper andek\u00f8det l\u00e5rbenet og confiteringen er f\u00e6rdig.<\/p>\n<p>Dette kan g\u00f8res i god tid f\u00f8r du skal have g\u00e6ster.<\/p>\n<p>C.<\/p>\n<p>N\u00e5r du skal servere andel\u00e5rerne s\u00e6ttes de i en 220 grader varm ovn med en skefuld andefedt p\u00e5 hvert l\u00e5r. N\u00e5r l\u00e5rerne er spr\u00f8de og l\u00e6kre serveres de med brasede kartofler &#8211; gerne i braset i andefedt og en syrlig salat f.eks med \u00e6bler, som danner modspil det fede and.&nbsp; Guf.<\/p>\n<p>PS. En traditionel selleripure smager ogs\u00e5 rigtig godt til andel\u00e5rerne.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En af mine hofretter er Confit af andel\u00e5r. Der er s\u00e6rlige minder forbundet med denne ret. Det var mit f\u00f8rste m\u00e5ltid i Paris for rigtig mange \u00e5r siden. 4 andel\u00e5r 500 g. andefedt (bed familie og venner om at gemme n\u00e5r der steget and til mortens aften og juleaften) Fedtet holder l\u00e6nge i et t\u00e6tsluttende [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-185","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=185"}],"version-history":[{"count":2,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/185\/revisions"}],"predecessor-version":[{"id":371,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/185\/revisions\/371"}],"wp:attachment":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}