stdClass Object ( [id] => 1015320 [title] => Uskrsni ćete ručak ove godine pamtiti, neka bude i po dobrome: donosimo dva iskušana recepta za janjetinu bez puno kompliciranja, oduševite ukućane [alias] => uskrsni-cete-rucak-ove-godine-pamtiti-neka-bude-i-po-dobrome-donosimo-dva-iskusana-recepta-za-janjetinu-bez-puno-kompliciranja-odusevite-ukucane [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Proslava Uskrsa za mnoge bi ove godine za mnoge mogla biti specifična. I to u najmanju ruku, da se ne poslužimo sada nekim drugim opisima, viđate ih često na naslovnicama medija. Situacija u svijetu možda nije najsjajnija, daleko je od takve, ali neke stvari si ipak ne biste trebali uskratiti.

Počastite zato sebe i svoje ukućane ovih blagdana pravom uskrsnom gozbom. Donosimo vam dva isprobana recepta koja su se pokazala uvijek punim pogotkom, baš kad treba. Sastojaka nema puno, kvalitetan komad mesa sve je što vam treba. 

Janjetina s ružmarinom i češnjakom

Sastojci:

- 1 kg janjeće plećke ili buta

- 3 režnja češnjaka

- 4 grančice ružmarina

- 60 ml maslinova ulja

- 1 kg krumpira

- povrće (po želji)

Priprema:

Meso stavite u vatrostalnu posudu, zarežite vrhom noža džepiće i u njih utisnite češnjak. Otrgnite listiće s dviju grančica ružmarina i pospite po mesu. Preostale grančice utaknite po mesu. Poprskajte uljem. Posolite i popaprite.

Tako pripremljeno meso stavite u prethodno zagrijanu pećnicu na 180 stupnjeva. Nakon 20 minuta pečenja oko mesa složite manje mlade krumpire u kori ili starije ogulite i izrežite na kriške. Mesu treba oko sat da bude gotovo, a krumpirima četrdesetak minuta. Uz krumpire možete staviti peći i razno povrće - mrkve, tikvice, paprike, balancane... Okrenite ih tijekom pečenja.

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Savjeti:

Isto tako, tijekom pečenja, nemojte zaboraviti povremeno zalijevati meso vlastitim sokom kako bi ostalo mekano. Odlučite li se za but bez kostiju, možete ga nadjenuti kako bi bio još ukusniji. Najvažnije je meso uvijek peći na umjerenoj temperaturi. Iako je mnogima najomiljenija janjetina s ražnja, često se priprema na lešo s povrćem, a poseban specijalitet je i ona ispod peke, s mladim krumpirima, povrćem i jabukom.

Janjeći but u vinu

Sastojci:

- 1 janjeći but

- 6 režnjeva češnjaka

- 2 velike žlice senfa

- 2 velike žlice meda

- grančice svježeg ružmarina

- 1 dl vode

- 1/2 dl bijelog vina

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Priprema:

Napravite marinadu od senfa, meda, češnjaka i ružmarina u kojoj ćete marinirati janjeći but. Oštricom noža zarežite meso na više mjesta i unutra umetnite režnjeve češnjaka. Izmiješajte senf i med i tom smjesom premažite cijeli but, a na kraju u meso utisnite i grančice ružmarina.

Tako pripremljen janjeći but stavite u posudu za pečenje, zalijte ga okolo vodom, a po želji dodajte mrkvu i krumpir. Sve prekrijte folijom i lagano pecite na 130 stupnjeva nekoliko sati. Pred kraj pečenja but zalijte vinom, uklonite foliju i nastavite peći na temperaturi od 200 stupnjeva, dok meso ne dobije hrskavu koricu.

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Proslava Uskrsa za mnoge bi ove godine za mnoge mogla biti specifična. I to u najmanju ruku, da se ne poslužimo sada nekim drugim opisima, viđate ih često na naslovnicama medija. Situacija u svijetu možda nije najsjajnija, daleko je od takve, ali neke stvari si ipak ne biste trebali uskratiti.

Počastite zato sebe i svoje ukućane ovih blagdana pravom uskrsnom gozbom. Donosimo vam dva isprobana recepta koja su se pokazala uvijek punim pogotkom, baš kad treba. Sastojaka nema puno, kvalitetan komad mesa sve je što vam treba. 

Janjetina s ružmarinom i češnjakom

Sastojci:

- 1 kg janjeće plećke ili buta

- 3 režnja češnjaka

- 4 grančice ružmarina

- 60 ml maslinova ulja

- 1 kg krumpira

- povrće (po želji)

Priprema:

Meso stavite u vatrostalnu posudu, zarežite vrhom noža džepiće i u njih utisnite češnjak. Otrgnite listiće s dviju grančica ružmarina i pospite po mesu. Preostale grančice utaknite po mesu. Poprskajte uljem. Posolite i popaprite.

Tako pripremljeno meso stavite u prethodno zagrijanu pećnicu na 180 stupnjeva. Nakon 20 minuta pečenja oko mesa složite manje mlade krumpire u kori ili starije ogulite i izrežite na kriške. Mesu treba oko sat da bude gotovo, a krumpirima četrdesetak minuta. Uz krumpire možete staviti peći i razno povrće - mrkve, tikvice, paprike, balancane... Okrenite ih tijekom pečenja.

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Savjeti:

Isto tako, tijekom pečenja, nemojte zaboraviti povremeno zalijevati meso vlastitim sokom kako bi ostalo mekano. Odlučite li se za but bez kostiju, možete ga nadjenuti kako bi bio još ukusniji. Najvažnije je meso uvijek peći na umjerenoj temperaturi. Iako je mnogima najomiljenija janjetina s ražnja, često se priprema na lešo s povrćem, a poseban specijalitet je i ona ispod peke, s mladim krumpirima, povrćem i jabukom.

Janjeći but u vinu

Sastojci:

- 1 janjeći but

- 6 režnjeva češnjaka

- 2 velike žlice senfa

- 2 velike žlice meda

- grančice svježeg ružmarina

- 1 dl vode

- 1/2 dl bijelog vina

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Priprema:

Napravite marinadu od senfa, meda, češnjaka i ružmarina u kojoj ćete marinirati janjeći but. Oštricom noža zarežite meso na više mjesta i unutra umetnite režnjeve češnjaka. Izmiješajte senf i med i tom smjesom premažite cijeli but, a na kraju u meso utisnite i grančice ružmarina.

Tako pripremljen janjeći but stavite u posudu za pečenje, zalijte ga okolo vodom, a po želji dodajte mrkvu i krumpir. Sve prekrijte folijom i lagano pecite na 130 stupnjeva nekoliko sati. Pred kraj pečenja but zalijte vinom, uklonite foliju i nastavite peći na temperaturi od 200 stupnjeva, dok meso ne dobije hrskavu koricu.

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HranaGozba kod kuće

Uskrsni ćete ručak ove godine pamtiti, neka bude i po dobrome: donosimo dva iskušana recepta za janjetinu bez puno kompliciranja, oduševite ukućane

Piše M. G.
10. travnja 2020. - 08:02

Proslava Uskrsa za mnoge bi ove godine za mnoge mogla biti specifična. I to u najmanju ruku, da se ne poslužimo sada nekim drugim opisima, viđate ih često na naslovnicama medija. Situacija u svijetu možda nije najsjajnija, daleko je od takve, ali neke stvari si ipak ne biste trebali uskratiti.

Počastite zato sebe i svoje ukućane ovih blagdana pravom uskrsnom gozbom. Donosimo vam dva isprobana recepta koja su se pokazala uvijek punim pogotkom, baš kad treba. Sastojaka nema puno, kvalitetan komad mesa sve je što vam treba. 

Janjetina s ružmarinom i češnjakom

Sastojci:

- 1 kg janjeće plećke ili buta

- 3 režnja češnjaka

- 4 grančice ružmarina

- 60 ml maslinova ulja

- 1 kg krumpira

- povrće (po želji)

Priprema:

Meso stavite u vatrostalnu posudu, zarežite vrhom noža džepiće i...

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15. svibanj 2024 13:47