{"id":32069,"date":"2021-01-29T07:58:00","date_gmt":"2021-01-29T06:58:00","guid":{"rendered":"https:\/\/indre24.no\/?p=32069"},"modified":"2026-08-13T20:20:04","modified_gmt":"2026-08-13T18:20:04","slug":"det-gakker-mot-var","status":"publish","type":"post","link":"https:\/\/jobbhjelp.eu\/index.php\/2021\/01\/29\/det-gakker-mot-var\/","title":{"rendered":"Det gakker mot v\u00e5r"},"content":{"rendered":"\n

Sommerlig mat om vinteren gir h\u00e5p om lysere tider.<\/strong><\/p>\n\n\n\n

Av: Even Ramsvik \/ NTB<\/em><\/p>\n\n\n\n

V\u00e5ren og sommeren finnes et sted der fremme, og for \u00e5 lure hjernen litt skal vi lage mat vi forbinder med varme land og solfylte dager.<\/p>\n\n\n\n

Andekonfit lager jeg altfor sjelden mye av, og dumt er det. Konfitering er en gammel konserveringsteknikk som inneb\u00e6rer at saltet kj\u00f8tt blir kokt m\u00f8rt i fett, for deretter \u00e5 oppbevares i det samme fettet. Det konfiterte kj\u00f8ttet holder seg i m\u00e5nedsvis.<\/p>\n\n\n\n

Prosessen er tidkrevende, s\u00e5 det i seg selv er en god grunn til \u00e5 lage tre ganger s\u00e5 mye som du har tenkt. Salting, skylling og koking tar minimum sju-\u00e5tte timer. Men det er ingen tvil om at det er verdt innsatsen! Har du konfiterte andel\u00e5r lett tilgjengelig i kj\u00f8leskapet, kan du alltid lage deg noe godt n\u00e5r du er fysen.<\/p>\n\n\n\n

Her er det bare fantasien som setter grenser. Hva med varme, danske sm\u00f8rbr\u00f8d med and, r\u00f8dk\u00e5l og kanskje litt hissig sennep? Eller en pekingand-variant? Eller en salat med lett bitre blader som endive, noen n\u00f8tter, biter av s\u00f8t p\u00e6re og bl\u00e5skimmelost? Smakene i salaten er helt uovertrufne sammen med det lune, salte andekj\u00f8ttet.<\/p>\n\n\n\n

Det er generelt smart \u00e5 lage konfit av egnet kj\u00f8tt n\u00e5r man \u00f8nsker store porsjoner med lang holdbarhet. I stedet for andel\u00e5r i andefett kan du for eksempel man lage saltet ribbe i ribbefett. Du kan ogs\u00e5 konfitere viltkj\u00f8tt i en hvilken som helst type godt dyrefett. Har du ikke dyrefett, kan du bruke en n\u00f8ytral olje.<\/p>\n\n\n\n

Av det nykokte kj\u00f8ttet kan du gjerne lage en kompakt, holdbar \u00abrillette\u00bb eller pat\u00e9. Da plukker du kj\u00f8ttet av beinet og legger det over i en blandebolle eller kj\u00f8kkenmaskin, der du knuser det fint sammen. Spe inn cirka 20 prosent av fettet, og smak til med de krydderne du selv \u00f8nsker. Alleh\u00e5nde, fennikelfr\u00f8 og svart pepper er veldig klassisk og godt. Miksen legger du over i et glass med lokk og oppbevarer i kj\u00f8leskapet. Holdbarhetstid: til det er spist opp<\/p>\n\n\n\n

Tilbake til sommerstemningen: Dytt litt p\u00e5 lampeskjermen, slik at du m\u00e5 myse mot lysp\u00e6ra. Sett p\u00e5 et lydspor fra nettet med b\u00f8lgeskvulp og m\u00e5keskrik. Og s\u00f8rg for at det er s\u00e5 lunt inne at middagen for en gangs skyld kan inntas i shorts og sandale.<\/p>\n\n\n\n

(Saken fortsetter under bildet) <\/em><\/p>\n\n\n\n

\"\"
RISPAPIR: Dyppes i lunkent vann f\u00f8r du lager rullene. Foto: Ole Berg-Rusten \/ NTB<\/figcaption><\/figure>\n\n\n\n

OPPSKRIFT: <\/h3>\n\n\n\n

Andel\u00e5r i rispapir med agurk, egg og hoisindipp<\/em><\/p>\n\n\n\n

Ingredienser (2 personer)<\/strong><\/p>\n\n\n\n

  • 2 andel\u00e5r<\/li>
  • 1 dl grov salt<\/li>
  • 1 hel hvitl\u00f8k<\/li>
  • skall av en sitron<\/li>
  • 1 bunt timian<\/li>
  • 5 dl andefett eller n\u00f8ytral olje<\/li>
  • rispapir<\/li>
  • 1 agurk<\/li>
  • 1 r\u00f8d chili<\/li>
  • 1 ss sesamfr\u00f8<\/li>
  • 1 ss srirachasaus<\/li>
  • 1 ss fish sauce<\/li>
  • 1 ss soyasaus<\/li>
  • 1 lime<\/li>
  • 1 hjertesalat<\/li>
  • 4 egg<\/li>
  • hoisinsaus til dipp<\/li>
  • 4 ss knuste saltede pean\u00f8tter<\/li><\/ul>\n\n\n\n

    (Saken fortsetter under bildet) <\/em><\/p>\n\n\n\n

    \"\"
    STABEL: Ingrediensene i rullen stables hensiktsmessig f\u00f8r du ruller og bretter stramt. Foto: Ole Berg-Rusten \/ NTB<\/figcaption><\/figure>\n\n\n\n

    Framgangsm\u00e5te<\/h3>\n\n\n\n

    Legg andel\u00e5rene i en beholder, og dekk dem med grovt salt, revet sitronskall, timian og knuste hvitl\u00f8ksfedd. La ligge i 3 timer. Skyll deretter av saltet og det andre, t\u00f8rk l\u00e5rene godt, og kok dem m\u00f8re i andefett eller olje i cirka 2,5 time eller til kj\u00f8ttet lett slipper beinet.<\/p>\n\n\n\n

    Skrell agurken, og skrap ut fr\u00f8ene. Kutt agurken i grove biter som knuses lett med undersiden av en kjele. I en blandebolle vendes agurken sammen med fish sauce, soyasaus og sriracha. Smak til med limesaft.<\/p>\n\n\n\n

    Kok eggene til litt under hardkokt, cirka 9 minutter, f\u00f8r de skrelles og deles i b\u00e5ter.<\/p>\n\n\n\n

    L\u00f8ft andel\u00e5rene ut fra fettet, og legg dem p\u00e5 et stekebrett med bakepapir eller i en ildfast form. Bak l\u00e5rene med grillelement i ovnen p\u00e5 200 grader til skinnet er spr\u00f8tt. N\u00e5r kj\u00f8ttet er ferdig, dras det litt fra hverandre med to gafler eller med en kniv p\u00e5 skj\u00e6refj\u00f8l.<\/p>\n\n\n\n

    Dypp ett rispapir av gangen i lunket vann, slik at det mykner. Legg rispapiret p\u00e5 en tallerken. Ha p\u00e5 litt finsnittet salat, og topp med andekj\u00f8tt, knust agurk og egg. Brett og rull sammen, og server med hoisindipp og knuste pean\u00f8tter.<\/p>\n\n\n\n

    \"\"
    AGURK: Kjernen skj\u00e6res ut. Foto: Ole Berg-Rusten \/ NTB<\/figcaption><\/figure>\n\n\n\n
    \"\"
    N\u00c6RING: Med egg, gr\u00f8nnsaker og andekj\u00f8tt f\u00e5r kroppen masse av b\u00e5de vitaminer, mineraler og proteiner. Foto: Ole Berg-Rusten\/ NTB<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

    Sommerlig mat om vinteren gir h\u00e5p om lysere tider. Av: Even Ramsvik \/ NTB V\u00e5ren og sommeren finnes et sted der fremme, og for \u00e5 lure hjernen litt skal vi lage mat vi forbinder med varme land og solfylte dager. Andekonfit lager jeg altfor sjelden mye av, og dumt er det. Konfitering er en gammel […]<\/p>\n","protected":false},"author":14,"featured_media":32116,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[459,458,290],"adace-sponsor":[],"ppma_author":[742],"class_list":["post-32069","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ukategorisert","tag-hverdagsliv","tag-mat","tag-ntb"],"yoast_head":"\nDet gakker mot v\u00e5r - Indre24.no<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jobbhjelp.eu\/index.php\/2021\/01\/29\/det-gakker-mot-var\/\" \/>\n<meta property=\"og:locale\" content=\"nb_NO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sommerlig mat om vinteren gir h\u00e5p om lysere tider\" \/>\n<meta property=\"og:description\" content=\"(Matsak fra NTB)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jobbhjelp.eu\/index.php\/2021\/01\/29\/det-gakker-mot-var\/\" \/>\n<meta property=\"og:site_name\" content=\"Indre24.no\" \/>\n<meta property=\"article:published_time\" content=\"2021-01-29T06:58:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-13T18:20:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jobbhjelp.eu\/wp-content\/uploads\/2021\/01\/Matbilder-fra-NTB-NB-Kan-brukes-kun-en-gang-Foto-Hakon-Mosvold-Larsen-NTB-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"NTB\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Skrevet av\" \/>\n\t<meta name=\"twitter:data1\" content=\"NTB\" \/>\n\t<meta name=\"twitter:label2\" content=\"Ansl. lesetid\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutter\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jobbhjelp.eu\\\/index.php\\\/2021\\\/01\\\/29\\\/det-gakker-mot-var\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jobbhjelp.eu\\\/index.php\\\/2021\\\/01\\\/29\\\/det-gakker-mot-var\\\/\"},\"author\":{\"name\":\"NTB\",\"@id\":\"https:\\\/\\\/jobbhjelp.eu\\\/#\\\/schema\\\/person\\\/c05727e42faae00361bb6cd194baa917\"},\"headline\":\"Det gakker mot v\u00e5r\",\"datePublished\":\"2021-01-29T06:58:00+00:00\",\"dateModified\":\"2026-08-13T18:20:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jobbhjelp.eu\\\/index.php\\\/2021\\\/01\\\/29\\\/det-gakker-mot-var\\\/\"},\"wordCount\":747,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/jobbhjelp.eu\\\/index.php\\\/2021\\\/01\\\/29\\\/det-gakker-mot-var\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jobbhjelp.eu\\\/wp-content\\\/uploads\\\/2021\\\/01\\\/Matbilder-fra-NTB-NB-Kan-brukes-kun-en-gang-Foto-Hakon-Mosvold-Larsen-NTB-3.jpg\",\"keywords\":[\"Hverdagsliv\",\"Mat\",\"NTB\"],\"inLanguage\":\"nb-NO\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jobbhjelp.eu\\\/index.php\\\/2021\\\/01\\\/29\\\/det-gakker-mot-var\\\/\",\"url\":\"https:\\\/\\\/jobbhjelp.eu\\\/index.php\\\/2021\\\/01\\\/29\\\/det-gakker-mot-var\\\/\",\"name\":\"Det gakker mot v\u00e5r - 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