{"id":1497,"date":"2019-04-20T21:29:58","date_gmt":"2019-04-20T19:29:58","guid":{"rendered":"https:\/\/foodies.dk\/?p=1497"},"modified":"2020-06-16T10:30:55","modified_gmt":"2020-06-16T08:30:55","slug":"nordafrikanske-lammepoelser","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=1497","title":{"rendered":"Nordafrikanske lammep\u00f8lser"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2019\/04\/Lammep%C3%B8lser.jpg?resize=1024%2C768&#038;ssl=1\" alt=\"Nordafrikanske lammep\u00f8lser\" class=\"wp-image-1496\" srcset=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2019\/04\/Lammep%C3%B8lser.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2019\/04\/Lammep%C3%B8lser.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2019\/04\/Lammep%C3%B8lser.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2019\/04\/Lammep%C3%B8lser.jpg?resize=500%2C375&amp;ssl=1 500w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2019\/04\/Lammep%C3%B8lser.jpg?w=2280&amp;ssl=1 2280w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2019\/04\/Lammep%C3%B8lser.jpg?w=3420&amp;ssl=1 3420w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00e5sken betyder for de fleste lam og derfor valgte vi at denne uges p\u00f8lsefors\u00f8g skulle v\u00e6re lammep\u00f8lser. Vi havde oprindeligt t\u00e6nkt vi ville lave Merguez p\u00f8lser efter Tunesisk opskrift med Harissa, men m\u00e5tte desv\u00e6rre indse at Harissa ikke er til at opdrive i H\u00f8je Taastrup.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Men ved hj\u00e6lp af lidt google hj\u00e6lp og hurtig genneml\u00e6sning af adskillige opskrifter kom vi frem til en krydderiblanding, som ikke giver en Merguez p\u00f8lse, men som vi vist godt kan tillade os at kalde Nordafrikansk.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Denne gang gik projektet dog ikke helt lige s\u00e5 nemt, som vores to f\u00f8rste fors\u00f8g. Vi l\u00e6rte undervejs et par h\u00e5rde lektioner, som for eksempel vigtigheden af at have et p\u00f8lsehorn i rette st\u00f8rrelse og at vores gamle Kenwood ikke er s\u00e5 glad for en fast p\u00f8lse fars.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vi kommer derfor til at investere i en p\u00f8lsestopper i en meget n\u00e6r fremtid, s\u00e5 vi kan f\u00e5 pr\u00f8vet at lave Merguez p\u00f8lser, n\u00e5r vi har fundet noget Harissa.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00f8lser blev det nu alligevel til og de blev gode. God lammesmag fra nakkek\u00f8det, god dyb krydring og en smule varme fra chilien \u2013 ja naturligvis spiste vi nogle til aftensmad &#x1f60a;<\/p>\n\n\n\n<!--WPRM Recipe 1495-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Nordafrikanske lammep\u00f8lser<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/i1.wp.com\/foodies.dk\/wp-content\/uploads\/2019\/04\/Lammep\u00f8lser.jpg?resize=150%2C150&amp;ssl=1\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>2 kg lammek\u00f8d (Vi brugte lammenakke)<\/li><li>500 gr lammefedt<\/li><li>1 spsk spidskommen (hele)<\/li><li>1 spsk korianderfr\u00f8 (hele)<\/li><li>1 spsk fennikelfr\u00f8 (hele)<\/li><li>1 spsk sumak (st\u00f8dt)<\/li><li>2 spsk paprika (st\u00f8dt. Vi brugte en st\u00e6rk)<\/li><li>1 spsk chilipulver<\/li><li>2 tsk sort peber (frisk kv\u00e6rnet)<\/li><li>1 spsk findt salt<\/li><li>2 dl vand (meget koldt)<\/li><li>10 fed hvidl\u00f8g pressede<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>Sk\u00e6r k\u00f8d og fedt i tern p\u00e5 2\u00d72 cm. Bland k\u00f8d og fedt og fordel det p\u00e5 en bradepande. Kommes i fryseren et par timer til det er meget koldt.<\/li><li>Mens k\u00f8det er i fryseren forberedes krydderibandingen.<\/li><li>Rist spidskommen, koriander og fennikel p\u00e5 en t\u00f8r pande indtil de frigiver deres duft. Kom det direkte i en morter hvor det st\u00f8des, eller hvis du er madn\u00f8rd som os, s\u00e5 kv\u00e6rn det i din krydderikv\u00e6rn.<\/li><li>Bland de ristede krydderier med resten af de t\u00f8rre ingredienser og d\u00e6k det til indtil de skal bruges.<\/li><li>N\u00e5r k\u00f8det er s\u00e5 koldt at det er n\u00e6sten frosset s\u00e5 skal det hakkes fint p\u00e5 k\u00f8dhakkeren. Brug den fineste indsats.<\/li><li>Kom de pressede hvidl\u00f8g, vand og krydderiblandingen op i k\u00f8det. Brug h\u00e6nderne til at sikre at det bliver blandet ordentligt. Bland det i 2-3 minutter indtil k\u00f8det samler sig som en fars.<\/li><li>Kom farsen p\u00e5 k\u00f8l igen en times tid inden p\u00f8lserne stoppes<\/li><li>Nu er farsen klar til at stoppes i tarme. F\u00f8lg instrukserne der passer til din maskine.<\/li><li>Sno p\u00f8lserne i \u00f8nsket st\u00f8rrelse og bind med et stykke k\u00f8dsnor. Overvej at lade nogle af p\u00f8lserne forblive blive lange som medister, da det er nemt at grille dem hele med et par pinde stukket igennem p\u00e5 kryds. Vi valgte at gemme flere p\u00e5 denne m\u00e5de, da grills\u00e6sonen er lige om hj\u00f8rnet.<\/li><li>Lad p\u00f8lserne hvile 1-2 timer ved stuetemperatur, gerne h\u00e6ngende hvis det er muligt inden de enten kommes i k\u00f8leskabet eller fryses til senere brug.<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<p>Hele lammenakker har fedt nok i sig selv, s\u00e5 n\u00e6ste gang k\u00f8ber vi bare 2 store hele nakker og sk\u00e6rer k\u00f8d og fedt fra.<\/p>\n\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>P\u00e5sken betyder for de fleste lam og derfor valgte vi at denne uges p\u00f8lsefors\u00f8g skulle v\u00e6re lammep\u00f8lser. Vi havde oprindeligt t\u00e6nkt vi ville lave Merguez p\u00f8lser efter Tunesisk opskrift med Harissa, men m\u00e5tte desv\u00e6rre indse at Harissa ikke er til at opdrive i H\u00f8je Taastrup. Men ved hj\u00e6lp af lidt google hj\u00e6lp og hurtig genneml\u00e6sning<\/p>\n<div class=\"more-link-wrap\"><a class=\"more-link button\" href=\"https:\/\/foodies.dk\/?p=1497\">Continue Reading<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"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":"Nordafrikanske lammep\u00f8lser #lchf #opskrifter #lchfdanmark #lchfklubben #madblog","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2,8,9,689,688,697],"tags":[333,769],"class_list":["post-1497","post","type-post","status-publish","format-standard","hentry","category-aftensmad","category-frokost","category-grill","category-keto","category-lchf","category-poelsemageri","tag-lam","tag-nordafrikansk"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-o9","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1497"}],"version-history":[{"count":1,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1497\/revisions"}],"predecessor-version":[{"id":1706,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1497\/revisions\/1706"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}