{"id":184,"date":"2012-04-16T14:55:17","date_gmt":"2012-04-16T11:55:17","guid":{"rendered":"http:\/\/nomnom.chou.ee\/?p=184"},"modified":"2012-06-11T11:11:07","modified_gmt":"2012-06-11T08:11:07","slug":"urdi-sidrunimarinaadis-kanakoivad","status":"publish","type":"post","link":"https:\/\/nomnom.chou.ee\/?p=184","title":{"rendered":"\u00dcrdi-sidrunimarinaadis kanakoivad"},"content":{"rendered":"

Otsisin Googlest uusi ja huvitavaid viise kanakintsude ja -koibade tegemiseks ning sattusin Elise blogisse, kus ta oli teinud ahjukana sidruni ja \u00fcrtidega. \u00dcldiselt ma tervet kana eriti ei armasta ja seega otsustasin pigem kanakoivad sarnasesse marinaadi pista.<\/p>\n

Asendasin k\u00fcll enamuse \u00fcrte lusikat\u00e4ie Jamie Oliveri pestoga, mille mu ema viimati k\u00fclas k\u00e4ies mulle n\u00e4ppu pistis. Tema seltskond kodus ei ole suurem \u00fcrtide ja huvitavate maitseelamuste s\u00f5ber ning seega j\u00e4\u00e4b selliste asjadega katsetamine enamasti \u00e4ra. Lisaks panin marinaadi veel lusikat\u00e4ie sulatatud mett, et anda asjale tibakene magusamat tooni.<\/p>\n

Igatahes oli tulemus v\u00e4ga huvitav ja maitsev ning isegi Celion kiitis igati heaks.<\/p>\n

\"\"<\/a><\/p>\n

\u00dcrdi-sidrunimarinaadis kanakoivad<\/strong>
\n(Originaalretsept p\u00e4rineb “Elis K\u00f6\u00f6gis”<\/a> toidublogist)<\/small><\/p>\n

6 kanapoolkoiba
\n1 sidruni riivitud koor ja mahl
\n1 tl kuivatatud t\u00fc\u00fcmiani
\n1 sl Jamie Oliveri rohelist pestot
\n3-4 k\u00fc\u00fcnt k\u00fc\u00fcslauku
\n1 sl sulatatud v\u00f5i vedelat mett
\n1 tl (mere-)soola
\n1 tl purustatud musta pipart<\/p>\n

Pese kanak\u00fcivad puhtaks ja kuivata majapidamispaberiga.
\nSega marinaadi komponendid kokku – sidruni koor ja mahl, t\u00fc\u00fcmian, pesto, mesi, sool ja must pipar.
\nL\u00fckka iga kanakoiva nahk liha k\u00fcljest lahti, t\u00f5mba nahk \u00fcles ja kasta kanakoib \u00fcleni marinaadi. T\u00f5mba nahk alla tagasi ning aseta koivake kaussi v\u00f5i kilekotti millesse plaanid kuivad marineeruma j\u00e4tta. Mina isiklikult kasutan minigripp kotikesi, mida ostan pakendikeskusest suurema kogusena korraga.
\nToimi samamoodi k\u00f5igi kanakoivakestega ja kalla \u00fclej\u00e4\u00e4nud marinaad neile peale. J\u00e4ta nad v\u00e4hemalt 4-5 tunniks aga veel parem \u00fcle\u00f6\u00f6 marineeruma k\u00fclmkappi.
\nPiisava aja m\u00f6\u00f6dudes lao koivakesed ahjuvormi ja vala natukene marinaadi sinna peale. L\u00f5ikak\u00fc\u00fcslaugu k\u00fc\u00fcned t\u00fckkideks v\u00f5i liistakuteks ja pista kanakoibade vahele.
\nPista ahjuvorm ahju 180 kraadi juures ja k\u00fcpseta, kuni kana mahlad on puhtad ning peale hakkavad tekkima esimesed pruunikad laigukesed. Siis t\u00f5sta kuumus 200 kraadini ja l\u00fclita sisse grill funktsioon. Grilli, kuni kanakoivakesed on saavutanud soovitud pruunika tooni (grilliga l\u00e4heb asi kiiresti, seega pead j\u00e4lgima, et liiale ei l\u00e4heks).
\nT\u00f5sta ahjust v\u00e4lja ja j\u00e4tta fooliumi all umbes 15 minutiks seisma. Serveeri!<\/p>\n","protected":false},"excerpt":{"rendered":"

Otsisin Googlest uusi ja huvitavaid viise kanakintsude ja -koibade tegemiseks ning sattusin Elise blogisse, kus ta oli teinud ahjukana sidruni ja \u00fcrtidega. \u00dcldiselt ma tervet kana eriti ei armasta ja seega otsustasin pigem kanakoivad sarnasesse marinaadi pista. Asendasin k\u00fcll enamuse … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[106,9],"tags":[18,58,55,65,5,64],"class_list":["post-184","post","type-post","status-publish","format-standard","hentry","category-praad","category-soolane","tag-kana","tag-kuuslauk","tag-mesi","tag-pesto","tag-sidrun","tag-urdid"],"_links":{"self":[{"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/posts\/184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=184"}],"version-history":[{"count":3,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/posts\/184\/revisions"}],"predecessor-version":[{"id":451,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=\/wp\/v2\/posts\/184\/revisions\/451"}],"wp:attachment":[{"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nomnom.chou.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}