sv. ribica polnjena z breskvami

Kako se naredi ta zadeva. Predvsem ne vem kaj z maslom, ga stopiš, ko ga dodaš k breskvam in česnu ali kako?

Jutri bom to pripravila, ker dobim starše na kosilo pa upam, da bom dobila čimprej odgovor.

Hvala

Poglej na Starševski čvek. Je ravno ena taka debata. Vem, da je to recept iz Jamieve knjige, ki jo imam doma. Če do popoldne ne boš našla odgovora, ti ga lahko prepišem.

Bi kar prosila, da mi ga napišeš. Na starševskem sem gledala, pa je napisano bolj splošno. Prosim še enkrat, ker grem popoldne v shoping.

Hvala

Ajda 70!
ta recept mi je zaupala kolegica in po receptu pride še ena začimba oziroma eno zelišče, katerega se ni mogla spomniti, mi lahko pomagaš, prosim?

ena forumka
, maslo lahko daš tudi celo (neraztopljeno) na vrh ali vmes, ker se v pečici itak raztopi, tako je bolje, da gre od zgoraj dol…

Recept imam le v anglescini, ce sploh se rabis. LP!

Pork with Peaches

This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water
Preheat the oven to 425 degrees F (220 degrees C/gas 7).
Score the skin of the pork through the fat, the incisions should be about 1 centimetre apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimetres) deep in the centre of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won’t fall out.
Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.

Pogledala, tudi moja knjiga je angleška. To je to, hvala Muša, si mi prihranila pisanje :-)) Torej, od začimb je samo česen in timijan.
Če ti bo prevod delal težave pa povej, bomo pomagali.

timjan, O.K., recept je zdaj popoln :). Moram rečt, da je tudi brez njami. Sem pa probala narediti tudi z pršutom, pa je malo premočno, vsaj zame, možu pa je bilo tako skoraj bolj všeč.

Lepo prosim, tiste, ki ste to že delale: če prav razumem, ne narediš “žepa” (luknje) v meso po sredini in ga napolniš, temveč narediš zarezo po vrhu ribice in v njo nadevaš sadje in ostalo? Ali sem razumela narobe? Hvala!

Meso zrežeš kot, da bi naredila sendvič, vendar ne točno na sredino (ali pa tudi) ampak bolj na vrhu.

Najlepša hvala, zdaj razumem.