Tuesday, September 25, 2007

Tüüpiline Eesti praad / A typical Estonian meal


Pühapäeval tabas meid taas lihahimu ja kuna mina olin sous-vide-tamiseks liiga väsinud ja Siim tahtis anyways siga, tegime sellist tüüpilist Eesti praadi.

We were craving meat again on Sunday, but I was too tired for sous-vide and Siim wanted pork anyways, so we made a very typical Estonian meat-dish.

Tüüpiline ahjuliha / A typical oven-pork

kaelakarbonaadi / pork chop (neck)
küüslauku / garlic
värskelt purustatud soola ja pipart / freshly ground salt and pepper
ribadena porgandit ja punast paprikat / carrots and red bell peppers in sticks
tüümiani / thyme

Topi küüslaugutükke kõikjale lihatüki sisse. Patsuta soola ja pipra ning tüümianiga ja pane ahjukotti aedviljade vahele (osad alla, osad peale). Arvesta ca 1 h ahjus 1 kg liha kohta. Serveeri ahjukartulite ja ahjuaedviljadega. Lihast ja aedviljadest eraldunud vedelik teeb mõistagi imehea kastme.

Stick some garlic into the meat (evenly) and pat the meat with salt, pepper and thyme. Put it into a baking bag in between of he vegetable sticks. Keep the meat in the oven for at least an hour (1 kg - 1 hr).
Serve with baked potatoes and oven-veggies. The juices from the meat and veggies make an excellent sauce.

1 comment:

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