{"id":15890,"date":"2013-02-08T03:00:29","date_gmt":"2013-02-08T03:00:29","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=15890"},"modified":"2022-12-06T10:18:59","modified_gmt":"2022-12-06T09:18:59","slug":"gronpepparsas","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=15890","title":{"rendered":"Gr\u00f6npeppars\u00e5s, ljuvlig"},"content":{"rendered":"

\"IMG_9610\"<\/a>\"\"<\/a><\/h3>\n

Det h\u00e4r \u00e4r en klassiker som jag g\u00e4rna g\u00f6r till den dekonstruerade stek vi helt sn\u00f6at in p\u00e5 i Katinkas Kitchen:). Denna peppar- och konjakstinna s\u00e5s passar lika bra till kalvk\u00f6tt, n\u00f6tk\u00f6tt, fl\u00e4skk\u00f6tt och \u00e4ven hjortstek eller annat viltk\u00f6tt.<\/h3>\n

F\u00f6r recept p\u00e5 den dekonstruerade steken – s\u00f6k i s\u00f6krutan h\u00e4r uppe till h\u00f6ger. Eller s\u00e5 steker du bara en bit gott k\u00f6tt, rostar potatis och kanske n\u00e5gra rotfrukter och v\u00e4ljer n\u00e5gra h\u00e4rliga gr\u00f6nsaker att servera till.<\/h3>\n

Knepet \u00e4r att inte sn\u00e5la p\u00e5 vare sig peppar eller konjak. Jag hade turen att av en slump f\u00e5 pr\u00f6va en naturlig smakf\u00f6rst\u00e4rkare som heter Kelpamare och finns i en del v\u00e4lsorterade butiker. Den kan jag varmt rekommendera f\u00f6r s\u00e5ser som denna. Eftersom jag inte vill anv\u00e4nda glutamat \u00e4r Kelpamare den perfekta ingrediensen som h\u00f6jer smaken p\u00e5 varje s\u00e5s eller gryta.<\/p>\n

Du beh\u00f6ver:<\/em><\/h4>\n

2-3 schalottenl\u00f6kar, skalade och finhackade<\/p>\n

2-3 msk sm\u00f6r<\/p>\n

drygt 1\/2 dl konjak<\/p>\n

k\u00f6ttbuljong eller k\u00f6ttfond (kalvbuljong eller -fond g\u00e5r ocks\u00e5 bra)<\/p>\n

1-2 msk sojas\u00e5s<\/p>\n

ca 10-20 droppar\/st\u00e4nk Kelpamare (om du inte finner Kelpamare \u00e4r det b\u00e4ttre att utesluta det och ta lite mer soja kanske)<\/p>\n

2-3 dl gr\u00e4dde<\/p>\n

1-2 msk gr\u00f6npeppar, grovkrossad – en del korn kan vara hela (helst f\u00e4rsk, annars frystorkad)<\/p>\n

1\/2 tsk vit- och svartpeppar, nymalen eller \u00e4nnu hellre nykrossad i mortel – g\u00e4rna lite gr\u00f6vre malen eller krossad<\/p>\n

salt att smaka av med<\/p>\n

K\u00f6ttsaft fr\u00e5n stekning<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/em><\/h4>\n

Fr\u00e4s schalottenl\u00f6ken i sm\u00f6ret p\u00e5 medell\u00e5g v\u00e4rme s\u00e5 att l\u00f6ken blir mjuk utan att ta f\u00e4rg. Tills\u00e4tt konjaken och br\u00e4nn hastigt av (d.v.s. det puttrar och fr\u00e4ser till n\u00e4r du h\u00e4ller i konjaken i den heta pannan). Tills\u00e4tt gr\u00e4dden, sojan, pepparn, buljongen (b\u00f6rja med att smula i t\u00e4rning eller h\u00e4lla i koncentrerad fond och sp\u00e4d sedan med lite vatten, men f\u00f6rsiktigt – smaka av!) och Kelpamaren.<\/p>\n

L\u00e5t puttra ihop, smaka av och justera kryddningen med mer av n\u00e5got..?<\/p>\n

L\u00e5t s\u00e5sen puttra s\u00e5 att den blir tjock och rik i smaken, sedan kan du bara h\u00e5lla den varm till servering. H\u00e4ll i k\u00f6ttsaft fr\u00e5n k\u00f6ttet precis innan servering f\u00f6r extra mustig smak.<\/p>\n

Servera!<\/p>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarski\u00f6ld@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Det h\u00e4r \u00e4r en klassiker som jag g\u00e4rna g\u00f6r till den dekonstruerade stek vi helt sn\u00f6at in p\u00e5 i Katinkas Kitchen:). Denna peppar- och konjakstinna s\u00e5s passar lika bra till kalvk\u00f6tt, n\u00f6tk\u00f6tt, fl\u00e4skk\u00f6tt och \u00e4ven hjortstek eller annat viltk\u00f6tt. F\u00f6r recept p\u00e5 den dekonstruerade steken – s\u00f6k i s\u00f6krutan h\u00e4r […]<\/p>\n","protected":false},"author":5,"featured_media":15896,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57,4024,4035,11765,4008,4036,4023,127,4030],"tags":[],"class_list":["post-15890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buljong","category-festmiddagar","category-flaskkott","category-retro","category-kott","category-notkott","category-nyar-och-festmiddagar","category-saser-roror","category-vilt"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/15890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15890"}],"version-history":[{"count":16,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/15890\/revisions"}],"predecessor-version":[{"id":35770,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/15890\/revisions\/35770"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/15896"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}