{"id":1877758464,"date":"2019-10-19T19:46:36","date_gmt":"2019-10-19T17:46:36","guid":{"rendered":"http:\/\/kakann.se\/2019\/october\/husmanskost-iv.html"},"modified":"2019-10-19T19:46:36","modified_gmt":"2019-10-19T17:46:36","slug":"2019_october_husmanskost-iv","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=1877758464","title":{"rendered":"Husmanskost IV"},"content":{"rendered":"<div>Idag blev det bland det godaste jag vet, oxrullader. Det \u00e4r s\u00e5 himla gott.<br \/>Recept fr\u00e5n kokboken &#8221;Husman&#8221; av Stefan Ekengren. Den \u00e4r som etuppslagsverk med alla de gamla hederliga r\u00e4tterna fr\u00e5n ens barndom.<\/div>\n<div>\u00a0<\/div>\n<div>\n<div>4 portioner<\/div>\n<div>500 g oxinnanl\u00e5r, i tunna skivor<br \/>1\/2 gul l\u00f6k, finhackad<br \/>40 g sm\u00f6r<br \/>80 g bacon, fint\u00e4rnat<br \/>1\/2 saltgurka, fint\u00e4rnad<br \/>1 1\/2 msk dijonsenap<br \/>4 dl kalvfond<br \/>1\/2 dl vispgr\u00e4dde<br \/>1 msk svartvinb\u00e4rsgel\u00e9 <br \/>1\/4 persiljeknippe, grovhackad<br \/>Salt<\/div>\n<div>Fr\u00e4s l\u00f6ken mjuk i h\u00e4lften av sm\u00f6ret, l\u00e5t kallna helt. Blanda l\u00f6k, bacon, gurka och senap till en smet. L\u00e4gg ut innanl\u00e5ren p\u00e5 en sk\u00e4rbr\u00e4da och l\u00e4gg lite smet p\u00e5 varje skiva. Rulla ihop till rullar och l\u00e4gg dem p\u00e5 rad t\u00e4tt ihop, 4 i varje rad. Ta ett grillspett av tr\u00e4 och stick det genom varje rad. Rulladerna \u00e4r nu s\u00e4krade f\u00f6r tillagning.<\/div>\n<div>Bryn rulladerna i resten av sm\u00f6ret och l\u00e4gg dem i en ugnsfast form. H\u00e4ll \u00f6ver fonden, t\u00e4ck med aluminiumfolie och br\u00e4sera mitt i ugnen p\u00e5 175 grader tills de \u00e4r ordentligt m\u00f6ra, cirka 1 1\/2 timme. Ta upp rulladerna och h\u00e5ll dem varma. Sila ner kalvfonden fr\u00e5n ugnsformen i en kastrull och l\u00e5t reducera n\u00e5got. H\u00e4ll i gr\u00e4dden och koka ihop n\u00e5gra minuter. Smaka av med salt och gel\u00e9. Dra ur grillspetten fr\u00e5n rullarna och l\u00e4gg dem i en form. H\u00e4ll \u00f6ver gr\u00e4ddsky, str\u00f6 \u00f6ver persilja och servera med skrubbad kokt potatis och gel\u00e9.<\/p>\n<p>Jag f\u00f6redrar faktiskt att reda s\u00e5sen s\u00e5 att den blir lite simmigare. S\u00e5 gott att mosa potatisen i.<br \/>Servera med lite kokta mor\u00f6tter, j\u00e4ttegott.<\/div>\n<div>\u00a0<\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2019\/10\/oxrullader_5dab4b972a6b22b7fce8fab0.jpg\" alt=\"\" class=\"image\" data-oid=\"5dab4b972a6b22b7fce8fab0\" \/><\/div>\n<div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/09\/signatur_59ac5cee2a6b22abdce41a70.jpg\" alt=\"\" style=\"margin-right: auto; margin-left: auto; display: block;\" class=\"image\" data-oid=\"59ac5cee2a6b22abdce41a70\" \/><\/div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Idag blev det bland det godaste jag vet, oxrullader. Det \u00e4r s\u00e5 himla gott.Recept fr\u00e5n kokboken &#8221;Husman&#8221; av Stefan Ekengren. Den \u00e4r som etuppslagsverk med alla de gamla hederliga r\u00e4tterna fr\u00e5n ens barndom. \u00a0 4 portioner 500 g oxinnanl\u00e5r, i tunna skivor1\/2 gul l\u00f6k, finhackad40&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[83,180,237,278,350,511,650,722,800],"class_list":["post-1877758464","post","type-post","status-publish","format-standard","hentry","category-kakann","tag-bacon","tag-dijonsenap","tag-farsk-persilja","tag-gul-lok","tag-kalvfond","tag-oxinnanlar","tag-saltgurka","tag-svartvinbarsgele","tag-vispgradde"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1877758464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1877758464"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1877758464\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1877758464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1877758464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1877758464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}