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söndag 18 november 2007

Kalkonfilé på mitt vis



När det är dags att steka stor hel kalkon krävs ett mindre fotbillslag att utfodra. När det bara är vi så blir det kalkonfilé. Kalkonen kommer från Ingelsta kalkon. Fantastiska filéer.
Söndagsmiddagen är serverad!

En stor filé räcker till oss - två vuxna och två barn.

Jag brukar bara steka den hel i stekgryta med salt och vitpeppar, häll på en god buljong (eller bara vatten det funkar också), en bit lök, en bit morot. Sjud ca 20 minuter. Ta upp filén och lägg den i aluminiumfolie. Gör sås av skyn med en skvätt grädde, kanske en tesked vinbärsgelé och vanlig mjölredning. Vilken sås det blir - smakar riktigt god mormor-sås.

Filén blir så otroligt mör, den smälter i munnen. Idag blev det stekta eller friterade potatisskivor, lökringar, brysselkål och tomat och basilika sallad. Ja jag vet det är inte så värst vanligt traditionellt med lökringar till. Nu är det dock så att jag är väldigt förtjust i lökringar så då får det bli så. Man ska inte vara så rädd för att prova annorlunda sammansättningar. Självklart är det väldigt gott och traditionellt med kokt potatis till!

15 kommentarer:

Anonym sa...

Hej.
Det blev Pollo al ajillo. Man kokar kycklingen i chili tomat vitlök olja och vin. Mycket gott. Det arabiska brödet påminner om tortillas mera än naan, och finns i små invandrarbutiker. Ligger om fem i plastpåsar och kallas kort och gott arabiskt bröd. Är helt suveränt, och går även att göra Quesadillas av.
MVH
Michelangelo

Christina W sa...

Det är ju tur att man ätit frukost :-))
Jag åt polkabetan med lite citronrapsolja på bara.

Christina W sa...

Förresten....
mineralvatten i frikadellerna. Jag har ingen aning om varför. Har fått receptet från barnens danska farmor och liksom aldrig funderat över varför.

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