Wannan girke-girke na Pâté ko Paszetet (PAHSH-tet) daga masanin Gutic Bogdan Gałązka "(AWRT, 2015). An rubuta littafin a cikin harsuna biyu da Ingilishi ta yin amfani da ma'auni ma'auni kuma, a wannan lokaci, za'a iya ba da umarni a kan layi daga wuraren sayar da litattafan Intanit. Mun ba da girke-girke a ma'auni guda biyu da ma'aunin ma'auni, don haka tabbatar da auna nauyin ku, idan ya dace, don daidaituwa.
Yawancin mutane suna amfani da kalmar "pâte" tare da hanta amma babu wani a wannan girke-girke, kawai naman sa flank nama, da alade kafada. Kalmar pâté tana nufin "nau'i" a cikin Faransanci kuma tana nufin kowane kayan ado mai kyau na nama, naman kaji ko abincin teku mai gauraye da kayan kayan da wasu kitsen mai da aka gasa a cikin wani dutse ko terrine, ko wani lokacin a cikin ɓawon burodi (en croûte). Saboda pâtés suna da ɗan lokaci kaɗan, suna amfani da su ne don abubuwan da suka fi dacewa a matsayin mai zafi ko sanyi.
Chef Bogdan ya rubuta wasu littattafai guda biyu, " Cibiyar abinci na Sarakuna na Poland a Malbork Castle " (Multico, 2010) da kuma " Cibiyar Masana ta Teutonic Grand Masters a Malbork Castle " (Multico, 2009).
Wannan masanin tarihi shine mashahurin Gothic Café & Restaurant a Malbork Castle , babbar masarautar tubali a duniya kusa da Gdansk, Poland, da kuma Baltic Sea. Kuna iya ji dadin sauraro Bogdan yayi magana game da shrimp a cikin Poland .
Abin da Kayi Bukatar
- 2.2 fam / 1kg naman sa (flank steak)
- 1.1 fam / 500g alade (boneless kafada)
- 10.5 ounces / 300g mai naman alade
- 1 bay ganye
- 4 hatsi allspice
- 5 barkono baƙar fata
- 2 gurasa burodi (bushe)
- Albasa 2 (peeled da thinly sliced)
- 2 man kayan lambu mai ganyayyaki
- 2 teaspoons gishiri
- 1/4 teaspoon barkono barkono
- 1 goge nutmeg
- 3 cloves tafarnuwa (crushed)
- 1 tablespoon kayan lambu mai (na mold)
- 1 tablespoon gurasa crumbs (na mold)
Yadda za a yi shi
- Wanke naman sa, naman alade da naman alade. Drain kuma sanya a babban tukunya. Ƙara ganye mai laushi, allspice, barkono barkono da kuma zuba a cikin ruwan sanyi don rufe nama.
- Sauƙaƙe har sai naman mai taushi ne. Cire kwanon rufi daga zafi. Sanya waƙa a kan samfurin don jiƙa. Ciyar da albasarta a cikin man fetur a cikin gurasar frying har sai m.
- Da zarar naman ya sanyaya, cire shi daga samfurin sannan kuma, tare da takarda da soyayyen albasa, toka wannan cakuda sau biyu a cikin nama. Sa'a don dandana tare da gishiri, barkono, nutmeg da crushed tafarnuwa. Mix wadannan sinadaran sosai. Kwayar pâte dole ne ya zama m. Idan yana da bushe, ƙara wasu daga cikin kayan daga nama dafa.
- Man shafawa mai ƙananan ƙwayoyi ko yin burodi da man da kuma yayyafa shi da gurasa. Canja wurin cakuda pâte zuwa kwanon rufi, cika shi zuwa 3/4 na tsawo. Gasa ga kimanin minti 40 a cikin tanda mai tsanani zuwa 350F / 180C. Yarda da pâté gasa don kwantar da hankali kafin yin sakawa ko slicing da bauta. Idan kuna so, ku bauta wa wannan tare da Cranberry-currant miya .
Ga wasu karin kayan girke-girke uku na Bogdan ya raba daga wannan littafi:
- Polish Crayfish a Butter Recipe
- Polish Spelled girke Recipes
- Rice Cheesecake Recipe
Ga wasu karin kayan girke-girke shugaba Bogdan ya raba tare da masu karatu daga wasu littattafai:
- Polish Royal Babka tare da Raisins Recipe
- Yaren mutanen Poland Yawan girke-girfe na ruwan 'ya'yan itace Horseradish
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 332 |
| Total Fat | 23 g |
| Fat Fat | 8 g |
| Fat maras nauyi | 11 g |
| Cholesterol | 79 MG |
| Sodium | 712 MG |
| Carbohydrates | 7 g |
| Fiber na abinci | 1 g |
| Protein | 23 g |