{"id":1321,"date":"2012-11-18T03:59:12","date_gmt":"2012-11-18T09:29:12","guid":{"rendered":"http:\/\/beiskjaer.eu\/blog\/?p=1321"},"modified":"2025-03-01T15:56:52","modified_gmt":"2025-03-01T21:26:52","slug":"aeg-benedict-pa-chilihakkebof-med-spinat","status":"publish","type":"post","link":"https:\/\/beiskjaer.eu\/blog\/?p=1321","title":{"rendered":"\u00c6g benedict p\u00e5 chilihakkeb\u00f8f med spinat"},"content":{"rendered":"
\n

Ingredienser<\/h2>\n

Til 4 personer<\/em><\/p>\n

Hakkeb\u00f8f:<\/strong><\/p>\n

1 r\u00f8dl\u00f8g<\/p>\n

1 spsk blandede hakkede chilier<\/p>\n

800 g hakket \u00f8kologisk oksek\u00f8d med et godt fedtindhold (evt. vildtk\u00f8d eller k\u00f8d fra fritg\u00e5ende lam eller geder)<\/p>\n

2 spsk hakkede gr\u00f8nne peberkorn<\/p>\n

1 spsk dijonsennep<\/p>\n

olivenolie<\/p>\n

 <\/p>\n

Pocherede \u00e6g:<\/strong><\/p>\n

salt<\/p>\n

8 sm\u00e5 \u00f8kologiske \u00e6g<\/p>\n

lidt lagereddike<\/p>\n

 <\/p>\n

Spinat:<\/strong><\/p>\n

1 bakke babyspinat<\/p>\n

usaltet \u00f8kologisk sm\u00f8r<\/p>\n

salt og peber<\/p>\n

 <\/p>\n

Salat:<\/strong><\/p>\n

1 hjertesalat<\/p>\n

4 gode stilktomater<\/p>\n

2 avocadoer<\/p>\n

pekann\u00f8dder<\/p>\n

lidt n\u00f8ddeolie<\/p>\n

lidt citronsaft<\/p>\n

salt og peber<\/p>\n

 <\/p>\n

S\u00c5DAN G\u00d8R DU:<\/strong><\/p>\n

Hakkeb\u00f8f:<\/strong><\/p>\n

Pil og riv r\u00f8dl\u00f8get groft, skyl chilien, fjern kernerne og hak k\u00f8det groft.<\/p>\n

Bland alle ingredienser til hakkeb\u00f8fferne undtagen olivenolie. Arbejd farsen godt igennem og form sm\u00e5 b\u00f8ffer a ca. 100 g.<\/p>\n

Pensl med lidt olivenolie og grill b\u00f8fferne eller steg dem h\u00e5rdt p\u00e5 en pande.<\/p>\n

Pocherede \u00e6g:<\/strong><\/p>\n

S\u00e6t to gryder med letsaltet vand over varmen.<\/p>\n

Vandet i den ene gryde skal v\u00e6re omkring 45 grader, og i den anden skal det koge. Sl\u00e5 \u00e6ggene ud p\u00e5 underkopper og fjern den helt flydende del af \u00e6ggehviden med k\u00f8kkenrulle.<\/p>\n

Kom et skv\u00e6t eddike i gryden med det kogende vand og dan en malstr\u00f8m ved hj\u00e6lp af et piskeris. Lad \u00e6ggene glide ned i malstr\u00f8mmens centrum, s\u00e5 hviden samles om blommen.<\/p>\n

Pocher \u00e6gget i ca. 5 minutter, tag det op med en hulske og lad det glide over i det varme vand, s\u00e5 det holdes varmt, mens du pocherer de \u00f8vrige \u00e6g.<\/p>\n

Spinat:<\/strong><\/p>\n

Skyl spinaten og saut\u00e9r den let i sm\u00f8r, s\u00e5 den lige akkurat falder sammen, og krydr med salt og peber.<\/p>\n

Salat:<\/strong><\/p>\n

Skyl og snit salat, tomater og avocadoer og kom det i en sk\u00e5l. Kom ogs\u00e5 n\u00f8dderne i. Dryp med olie og citronsaft. Smag til med salt og peber.<\/p>\n

Anretning:<\/strong><\/p>\n

Fordel spinaten p\u00e5 b\u00f8fferne og kom et \u00e6g p\u00e5 hver. H\u00e6ld herefter lidt hjemmelavet sauce over efter eget valg over – Thomas Rode foresl\u00e5r f.eks. hjemmelavet bearnaise, hollandaise eller mousseline – og drys evt. med knust rosa peber. Serv\u00e9r salaten til.<\/p>\n<\/div>\n

\n
\n
<\/div>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredienser Til 4 personer Hakkeb\u00f8f: 1 r\u00f8dl\u00f8g 1 spsk blandede hakkede chilier 800 g hakket \u00f8kologisk oksek\u00f8d med et godt…<\/p>\n","protected":false},"author":59,"featured_media":12009,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[14,31],"tags":[],"class_list":["post-1321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-denmark","category-food-and-stuff"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/beiskjaer.eu\/blog\/wp-content\/uploads\/image.png?fit=1024%2C768&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p1wBMT-lj","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1321"}],"version-history":[{"count":2,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1321\/revisions"}],"predecessor-version":[{"id":1324,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1321\/revisions\/1324"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/media\/12009"}],"wp:attachment":[{"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}