{"id":240,"date":"2016-01-10T02:34:40","date_gmt":"2016-01-09T13:34:40","guid":{"rendered":"http:\/\/cervena-nl.6mq.me\/?p=240"},"modified":"2018-12-04T15:54:09","modified_gmt":"2018-12-04T02:54:09","slug":"cervena-in-jambalaya-rub-peach-salsa-caramelised-fennel-cornbread","status":"publish","type":"post","link":"https:\/\/www.cervena.nl\/en\/cervena-in-jambalaya-rub-peach-salsa-caramelised-fennel-cornbread\/","title":{"rendered":"(Nederlands) Cervena in Jambalaya rub, perzik salsa, gekarameliseerde venkel, maisbrood"},"content":{"rendered":"

Sorry, this entry is only available in Nederlands<\/a>. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.<\/p>\n

\"Cervena<\/p>\n

Recept van\u00a0Shannon Campbell.<\/strong><\/p>\n

800g Cervenavlees fillet steaks.
\nSquid sauce \/ lime juice Peach Salsa<\/strong><\/p>\n

1 large sweet onion, chopped
\n1 jalape\u00f1o pepper, seeded and chopped
\n50 g sugar
\n2 tablespoons grated fresh ginger
\n2 tablespoons olive oil
\n6 large firm peaches, peeled and chopped
\n50ml fresh lemon juice
\n1\/4 teaspoon salt
\n2 tablespoons chopped fresh cilantro Jambalaya<\/strong><\/p>\n

2 teaspoons garlic powder
\n2 teaspoons onion powder
\n2 teaspoons sweet paprika
\n1 \u00bd teaspoon dried thyme
\n1 teaspoon dried oregano
\n1 teaspoon dried basil
\n1 teaspoon cayenne pepper
\n\u00be teaspoon salt
\n\u00bd teaspoon freshly ground black pepper cornbread<\/strong><\/p>\n

500 g flour
\n380 g polenta
\n8 g baking powder
\n3 eggs
\n100 g sugar
\n160 ml olive oil<\/p>\n

caramelized fennel<\/strong><\/p>\n

1 large fennel bulb, stems and leaves removed
\n120g butter<\/p>\n

Before serving
\n<\/strong> Squid sauce \/ lime juice Preparation:<\/strong><\/p>\n

Cervena Brush the meat lightly with oil and roll it into the Jambalaya \/ Cajun mix. Let it marinate for at least two hours. Peach Salsa:<\/strong> fry first 4 ingredients into the hot oil in a saucepan over medium heat until the onion is soft. Stir in the peaches and the remaining ingredients and cook, stirring for about 5 minutes range. serve warm or at room temperature. stockeer the leftovers in an airtight container in the refrigerator up to 2 days.<\/p>\n

Jambalaya:<\/strong> Combine all the spices in a coffee or spice grinder. Grind to a fine powder and put it in an airtight container, ready for use.<\/p>\n

corn bread:<\/strong> preheat the oven to 190 C. Mix the flour, baking powder and polenta and in another bowl the sugar, eggs and milk. Add the wet ingredients to the dry and whisk until just homogenized. Pour into pan and bake for about 20 minutes<\/p>\n

caramelized fennel:<\/strong> Cut the fennel crosswise into 4 slices each 2 cm thick. Heat the pan over medium heat. Add butter and fennel and cook for about 15 minutes or until caramelized fennel is at the bottom. Do not turn around.<\/p>\n

Before serving
\n<\/strong> Grill Cervenavlees it on the BBQ or in a hot pan make the herb crust does not burn, sprinkle with the squid sauce and lime juice. Let it go. Cut the corn bread into thick slices and grill on the barbecue or toast in a pan. Place cornbread on the board, the caramelized fennel and steak topped with peach chutney on top. Garnish with small sprigs of cilantro and serve with hot jalapeno sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sorry, this entry is only available in Nederlands. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Recept van\u00a0Shannon Campbell. 800g Cervenavlees fillet steaks. Squid sauce \/ lime juice Peach Salsa 1 large sweet onion, chopped 1 jalape\u00f1o pepper,…<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-240","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/posts\/240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/comments?post=240"}],"version-history":[{"count":5,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/posts\/240\/revisions"}],"predecessor-version":[{"id":758,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/posts\/240\/revisions\/758"}],"wp:attachment":[{"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/media?parent=240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/categories?post=240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cervena.nl\/en\/wp-json\/wp\/v2\/tags?post=240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}