Inyama e Provence

1. Gweba inyama. Gweba i-anyanisi. Yichitha i-clove yegalikhi. I-Peel itekisi, izithako: Imiyalelo

1. Gweba inyama. Gweba i-anyanisi. Yichitha i-clove yegalikhi. I-peel itamatato, yibetha imbewu kwaye uyinqume. Ukucwangcisa 1 tbsp. ioli yomnquma kwiphaka yefrying. Yongeza i-bacon eqoshiwe, kwaye uchele phezu kobushushu obuphakathi kwimizuzu engama-4 ukuya kwemizuzu emihlanu, uvuselela rhoqo kude kube i-bacon iphosa. Hambisa epanini uze ufake umlilo omkhulu. 2. Yongeza inyama yenkomo kwi-pan yokutsha kunye nefry. Pheka imizuzu engama-6 ukuya kwimi-8 kude kube yinyama, iguqulwe rhoqo ukuze inyama iguqulwe kumacala onke. Dlulisa inyama kwisipokeni, uthele kwiwayini kunye nomhluzi. Ukushisa i-oyile esele kwipani yokucoca, yongeza i-anyanisi, upheke phezu kobushushu obuphakathi kwemizuzu emi-5. Ukususela ngexesha elidityanisiweyo, ukwenzela ukuba i-anyanisi ayinamathele phantsi kwepenji yocingo kwaye ilungiswe ngokusemthethweni. Yongeza ii-kroti uze upheke enye imizuzu emihlanu de iyancwina. 3. Hlanganisa utamatisi, unamathanga kunye ne-clove ecikiweyo yegalikhi, kunye namayeza aseProvencal, xuba kakuhle kwaye udlulisele epanini. Ukupheka amahora ama-5 ukuya ku-7 ukuya kwinqanaba elinesibini kuze kube yilapho inyama yenkomo nemifuno igqitywa kwaye ibe yintsifo. 4. Susa isiqhekeza, faka i-zest kunye nejusi le-orange, ufafaze nge-parsley uze usebenze.

IiNkonzo: 4