Hvis du har tænkt dig at lave denne skål, så spørg din slagter for en hud på skulder og fjern huden efter braising. Brændt med fedtet og kastet med sprød hud, bliver kartoflerne creme indeni og knap udenfor. Tilføjelse grønne hæver denne side skål til Hovedretter.
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“If you plan on making this dish, ask your butcher for a shoulder skin and remove the skin after braising. Burnt with fat and tossed with crispy skin, the potatoes become creamy inside and crispy outside. Adding greens elevates this side dish to a main course. Source: Martha Stewart Living, October 2010. 4 servings. Ingredients: 1 1/2 pounds baby potatoes, halved (such as fingerling or Yukon Gold), 2 tablespoons plus 1 tablespoon reserved skimmed pork fat, room temperature (from Braised Pork Shoulder), 1/2 cup shredded pork, heated (from Braised Pork Shoulder), Skin, heated (from Braised Pork Shoulder), Jus (from Braised Pork Shoulder), 1 tablespoon extra-virgin olive oil, 1 bunch collard greens (stems removed), 2 tablespoons water, Coarse salt and freshly ground pepper, Chives, for garnish. Directions: 1. Preheat oven to 375 degrees. Toss together halved baby potatoes and room temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper. 2. Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room temperature reserved skimmed pork fat and heated reserved cracklings. 3. Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces begin to crisp, 25 to 30 minutes. 4. Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes. 5. Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus and garnish with chives.”
27.04.2023 @ 07:19
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“If you plan on making this dish, ask your butcher for a shoulder skin and remove the skin after braising. Burnt with fat and tossed with crispy skin, the potatoes become creamy inside and crispy outside. Adding greens elevates this side dish to a main course. Source: Martha Stewart Living, October 2010. 4 servings. Ingredients: 1 1/2 pounds baby potatoes, halved (such as fingerling or Yukon Gold), 2 tablespoons plus 1 tablespoon reserved skimmed pork fat, room temperature (from Braised Pork Shoulder), 1/2 cup shredded pork, heated (from Braised Pork Shoulder), Skin, heated (from Braised Pork Shoulder), Jus (from Braised Pork Shoulder), 1 tablespoon extra-virgin olive oil, 1 bunch collard greens (stems removed), 2 tablespoons water, Coarse salt and freshly ground pepper, Chives, for garnish. Directions: 1. Preheat oven to 375 degrees. Toss together halved baby potatoes and room temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper. 2. Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room temperature reserved skimmed pork fat and heated reserved cracklings. 3. Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces begin to crisp, 25 to 30 minutes. 4. Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes. 5. Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus and garnish with chives.”