{"id":118,"date":"2006-08-20T00:00:01","date_gmt":"2006-08-20T00:00:01","guid":{"rendered":"http:\/\/acme.to\/uppskriftir\/?p=118"},"modified":"2006-08-20T00:00:01","modified_gmt":"2006-08-20T00:00:01","slug":"steikt-gaes-med-kastaniuhn-og-sveppum","status":"publish","type":"post","link":"https:\/\/acme.to\/uppskriftir\/?p=118","title":{"rendered":"Steikt g\u00e6s me\u00f0 kastan\u00eduhn. og sveppum"},"content":{"rendered":"<ul>\n<li>1 G\u00e6s ( u.\u00fe.b. 4 kg )<\/li>\n<li>30 g smj\u00f6r, mj\u00fakt<\/li>\n<li>salt, pipar<\/li>\n<li>1 laukur, sneiddur<\/li>\n<li>1 gulr\u00f3t, sneidd<\/li>\n<li>1.25 l vatn<\/li>\n<li>1 d\u00f3s kastan\u00eduhnetur ( m\u00e1 vera meira )<\/li>\n<li>15 g smj\u00f6r<\/li>\n<li>1 kg sveppir, ferskir sneiddir<\/li>\n<\/ul>\n<p><strong>Kryddsmj\u00f6r:<\/strong><\/p>\n<ul>\n<li>125 g smj\u00f6r<\/li>\n<li>2 karlottulaukar, saxa\u00f0ir<\/li>\n<li>1 hv\u00edtlauksgeiri, pressa\u00f0ur<\/li>\n<li>2 msk s\u00f6xu\u00f0 steinselja<\/li>\n<\/ul>\n<p><!--more--><br \/>\nHiti\u00f0 ofninn \u00ed 230\u00b0C.<br \/>\nHreinsi\u00f0 fuglinn og taki\u00f0 allan innmat \u00far honum.<br \/>\nBindi\u00f0 fuglinn upp. Smyrji\u00f0 30 g af smj\u00f6ri yfir fuglinn. Str\u00e1i\u00f0 salti og pipar yfir.<br \/>\nSetji\u00f0 fuglinn \u00e1 grind \u00ed ofnsk\u00faffu, me\u00f0 bringuna upp. Steiki\u00f0 \u00ed 40 m\u00edn., \u00fear til kominn er litur \u00e1 fuglinn, pensli\u00f0 \u00f6\u00f0ru hverju.<br \/>\nL\u00e6kki\u00f0 hitann \u00ed 175\u00b0C. Steiki\u00f0 \u00e1fram og \u00e1\u00e6tli\u00f0 um 30 m\u00edn. \u00e1 hvert k\u00edl\u00f3. Pensli\u00f0 \u00f6\u00f0ru hveru og helli\u00f0 fitunni \u00ed sk\u00e1l. B\u00fai\u00f0 til so\u00f0 \u00e1 me\u00f0an fuglinn steikist. Br\u00fani\u00f0 innmatinn \u00ed potti,\u00ed 1 msk. af fitunni af fuglinum (\u00far ofnsk\u00faffunni) \u00ed potti, b\u00e6ti\u00f0 lauk og gulr\u00f3t.<br \/>\nHelli\u00f0 vatninu yfir, salti\u00f0 og pipri\u00f0 og l\u00e1ti\u00f0 malla \u00ed 1-1 1\/2 klst., e\u00f0a \u00fear til v\u00f6kvinn hefur minnka\u00f0 um helming.<br \/>\nSigti\u00f0 so\u00f0i\u00f0 \u00ed pott.<br \/>\nL\u00e1ti\u00f0 leka af kastan\u00eduhnetunum og velti\u00f0 \u00feeim upp \u00far fitunni af fuglinum. Ra\u00f0i\u00f0 hnetunum me\u00f0fram fuglinum \u00feegar u.\u00fe.b. 15-20 m\u00edn. eru eftir af steikingart\u00edmanum.<br \/>\nBr\u00e6\u00f0i\u00f0 1 msk af smj\u00f6ri og og l\u00e1ti\u00f0 sveppina \u00fear \u00ed, salti\u00f0 og pipri\u00f0. L\u00e1ti\u00f0 malla undir loki \u00ed 10-12 m\u00edn. taki\u00f0 \u00fe\u00e1 loki\u00f0 af og l\u00e1ti\u00f0 malla \u00fear til v\u00f6kvinn er svo til b\u00fainn.<br \/>\nKryddsmj\u00f6r:<br \/>\nHr\u00e6ri\u00f0 \u00f6llu saman sem \u00ed smj\u00f6ri\u00f0 \u00e1 a\u00f0 fara.<br \/>\nSetji\u00f0 fuglinn \u00e1 fat \u00e1samt kastan\u00eduhnetum, haldi\u00f0 heitu.<br \/>\nSj\u00f3\u00f0i\u00f0 upp af sk\u00faffunni, vei\u00f0i\u00f0 fituna ofan af. Helli\u00f0 \u00ed gegnum sigti \u00fat \u00ed so\u00f0i\u00f0. Hiti\u00f0, m\u00e1 \u00feykkja s\u00f3suna ef vill.<br \/>\nHiti\u00f0 sveppina og blandi\u00f0 \u00feeim saman vi\u00f0 kryddsmj\u00f6ri\u00f0.<br \/>\nSmakki\u00f0 til. Skeri\u00f0 fuglinn og ra\u00f0i\u00f0 \u00e1 diska, \u00e1samt kastan\u00eduhnetum.<br \/>\nBeri\u00f0 fram me\u00f0 sveppum og s\u00f3su.<br \/>\n<a href=\"http:\/\/ostur.is\" target=\"blank\">ostur.is<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 G\u00e6s ( u.\u00fe.b. 4 kg ) 30 g smj\u00f6r, mj\u00fakt salt, pipar 1 laukur, sneiddur 1 gulr\u00f3t, sneidd 1.25 l vatn 1 d\u00f3s kastan\u00eduhnetur ( m\u00e1 vera meira ) 15 g smj\u00f6r 1 kg sveppir, ferskir sneiddir Kryddsmj\u00f6r: 125 g smj\u00f6r 2 karlottulaukar, saxa\u00f0ir&nbsp;<a class=\"read-more\" href=\"https:\/\/acme.to\/uppskriftir\/?p=118\">Lesa meira<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-118","post","type-post","status-publish","format-standard","hentry","category-villibrad"],"_links":{"self":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts\/118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=118"}],"version-history":[{"count":0,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts\/118\/revisions"}],"wp:attachment":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}