{"id":2414,"date":"2016-11-01T11:02:00","date_gmt":"2016-11-01T08:02:00","guid":{"rendered":"https:\/\/paulasarekanno.com\/?post_type=recipe&p=2414"},"modified":"2026-06-01T11:10:44","modified_gmt":"2026-06-01T08:10:44","slug":"metsseapada-veini-kastmes","status":"publish","type":"recipe","link":"https:\/\/paulasarekanno.com\/et\/recipe\/metsseapada-veini-kastmes\/","title":{"rendered":"Metsseapada veini kastmes"},"content":{"rendered":"

Pajaroa eeliseks on see, et ta k\u00fcpsetab end sisuliselt ise. Keetmine on aga ajaliselt korralik ettev\u00f5tmine ja v\u00f5tab v\u00e4hemalt 3 tundi. Kui moodsas maailmas on \u201cfast food\u201d,<\/em> siis lihapaja k\u00fcpsetamine on absoluutselt \u201cslow food\u201d.<\/em>  Mida kauem liha podiseb, seda pehmemaks see muutub. Minule see aeglane k\u00fcpsetamine meeldib, kuidagi nii m\u00f5nus on aegajalt piilumas ja segamas k\u00e4ia, j\u00e4lle miskit potti juurde visata ja oodata. Kui l\u00f5puks see ootamine l\u00e4bi saab, on s\u00f6\u00f6mise nauding seda suurem.<\/p>\n\n\n\n

Liha teeb m\u00f5nusaks ja maitsekaks veel eelnev marineerimine, seega kui on aega, siis ideaalne oleks kui liha saaks \u00f6\u00f6p\u00e4ev-kaks enne paja keetmist \u00f5hukindlas anumas marineerida. Marinaadiks pane lihat\u00fckk tervena karpi, peale nirista oliiv\u00f5li, veidi veini ning agaavisiirupit ja maitsesta soola, pipra ja t\u00fc\u00fcmianiga. H\u00f5\u00f5ru see k\u00f5ik kenasti sisse, sulge karp ja j\u00e4ta k\u00fclmikusse marineeruma.<\/p>\n\n\n\n

Kui steigiks sobib v\u00e4lis- v\u00f5i sisefileet\u00fckk, siis paja saab keeta peaaegu, et \u00fcksk\u00f5ik millisest lihat\u00fckist. Mina kasutasin sel korral metssea jalga \u2013 kondist keetsin puljongi ning lihast paja. Eelnevatel kordadel olen kasutanud ka n\u00e4iteks abat\u00fckki. Punase veini kastmel on kombeks vahel liiga hapuks muutuda, seega oma pajale lisasin musti ploome, et maitse oleks m\u00f5nusalt mahe, aga s\u00e4iliks veinine mekk.<\/p>\n\n\n\n

Meil oli au pakkuda seda metsseapada kohe p\u00e4ris kuulsatele k\u00fclalistele. Osutusin valituks P\u00d6FFi kodukokkade programmi ning r\u00f5\u00f5m oli seda suurem, et k\u00fclaliseks saadeti lausa n\u00e4itleja otse Hollywoodist, noor t\u00f5usev t\u00e4ht Hayden Szeto koos oma manageriga.\u00a0Men\u00fc\u00fcd kokku pannes l\u00e4htusin ideest pakkuda neile miskit Eestimaist ning seep\u00e4rast metssiga ka lauale j\u00f5udis. Oli tore t\u00f5deda, et m\u00f5lema k\u00fclalise jaoks oli see esmakordne kogemus maitsta sellist liha ning m\u00f5lemale v\u00e4ga meeldis. Seega v\u00f5in julgelt oma pajaretsepti soovitada \u2013 testitud v\u00e4ga peenemaitseliste k\u00fclaliste peal\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

Metssiga on midagi P\u00f5hjamaadele ainuomast ja erilist. See on tihke ja v\u00e4herasvane kvaliteetne ulukiliha, mis sobib v\u00e4ga h\u00e4sti t\u00e4iendama tasakaalusatud GI men\u00fc\u00fcd.<\/p>","protected":false},"author":3,"featured_media":2415,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_wp_convertkit_post_meta":{"form":"-1","landing_page":"0","tag":"0","restrict_content":"0"}},"recipe-course":[71,39],"recipe-cuisine":[],"recipe-cooking-method":[202],"recipe-tag":[212,57,32,44],"recipe-key":[79,78,82],"recipe-badge":[217,69],"recipe-dietary":[],"class_list":["post-2414","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-course-ohtusook","recipe-course-peod","recipe-cooking-method-keetmine","recipe-tag-gluteenivaba","recipe-tag-joulud","recipe-tag-laktoosivaba","recipe-tag-lihtne","recipe-key-gluteenivaba","recipe-key-laktoosivaba","recipe-key-madal-gi","recipe-badge-joulud-et","recipe-badge-nadalavahetuseks","latest_post"],"yoast_head":"\nMetsseapada veini kastmes - Paula S\u00e4rekanno<\/title>\n<meta name=\"description\" content=\"Metssiga on midagi P\u00f5hjamaadele ainuomast ja erilist. 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