http___www.leekrecipes.co.uk_lamb-and-leek-stew-recipe_.xml
http___gastro.vijesti.me_recepti_piletina-u-vinu-na-francuski-nacin-2967_1.xml
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Ingredients 1kg stewing lamb 3 carrots, peeled and sliced 2 large leeks 2 tablespoons light olive oil 750ml light chicken or vegetable stock 3 medium sized potatoes, peeled and thickly sliced 1 sprig of thyme and a bay leaf 25g butter A large handful of parsley Salt and black pepper Recipe Instructions Prepare the leeks. Cut off the upper half of the leeks and discard the coarse outer leaves. Slice and wash thoroughly. Cook the meat. Heat 1 tablespoon of oil in a casserole pan and brown the lamb pieces on each side. Remove the meat from the pan and set aside. Put the tops of the leeks and one of the carrots (roughly chopped) into the pan and fry for a couple of minutes. Return the meat to the pan, add the herbs and pour over enough stock to cover the meat. Bring this to the boil. Reduce the heat and simmer for 1 ½ hours until the meat if falling off the bones. Remove the chops from the pan and strain the stock into bowl and allow to cool. Discard the herbs and vegetables used for flavoring. Take the meat off the bone and remove any excess fat or connective tissue. Cook the vegetables. Heat the remaining oil in a pan and add the butter, leeks, carrots and potatoes and cook covered for 7 – 8 minutes on a low heat until the vegetables begin to soften. Skim the fat off the cooking liquid and bring back to the boil for another 15 minutes until the vegetables are tender. To finish. Return the meat to the pan and heat through. Season with salt and pepper and garnish with the finely chopped parsley.
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Priprema Ljutike stavite u posudu i prelijte kipućom vodom. Ostavite 30 sekundi pa ocijedite. Ogulite ih i ostavite sa strane. Zagrijte kašiku ulja u loncu, dodajte pančetu i pržite tri minute. Izvadite i ostavite sa strane. U lonac stavite ljutiku i pržite pet minuta uz miješanje. Izvadite i ostavite sa strane. Ubacite gljive i pržite tri minute. Vratite polovinu pančete i ljutike u lonac. Na njih stavite piletinu pa dodajte ostatkom pančete i ljutike. Začinsko bilje povežite u svježanj i stavite u lonac s vinom i temeljcem. Neka uzavrije pa kuvajte 15 minuta na slaboj vatri. Dodajte šargarepu i kuvajte 30 minuta. Izvadite piletinu i ocijedite tečnost iz tiganja. Piletini dodajte pančetu, gljive, ljutiku i šatgarepu pa držite na toplom. Dodajte svežanj sa začinskim biljem i šećer pa pustite da uzavrije. Neka vrije sve dok se sos ne smanji na oko 350 ml. Kukuruzno brašno pomiješajte s malo vode da dobijete glatku smjesu. Dodajte u sos, miješajući, i kuvajte dok se ne zgusne. Začinite i izvadite svežanj sa začinskim biljem.