{"id":3101,"date":"2008-11-19T15:03:00","date_gmt":"2008-11-19T13:03:00","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/geroosterde-lamsboud-in-n-soutkors\/"},"modified":"2019-05-23T11:42:07","modified_gmt":"2019-05-23T09:42:07","slug":"geroosterde-lamsboud-in-n-soutkors","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/geroosterde-lamsboud-in-n-soutkors\/","title":{"rendered":"Geroosterde lamsboud in \u2019n soutkors"},"content":{"rendered":"<p><span class=\"penci-recipe-shortcode\">\t<div id=\"penci-recipe-card\"><\/div>\r\n\t<div class=\"wrapper-penci-recipe\">\r\n\t\t<div class=\"penci-recipe penci-recipe-hide-featured penci-recipe-novertitle precipe-style-2\">\r\n\t\t\t<div class=\"penci-recipe-heading\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t<div class=\"penci-recipe-metades\">\r\n\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"recipe-title-nooverlay\">Geroosterde lamsboud in \u2019n soutkors<\/h2>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"penci-recipe-meta\">\r\n\t\t\t\t\t\t\t<span>\r\n\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-hot-food\"><\/i> <span class=\"remeta-item\">Serves:<\/span> <span class=\"servings\">6 - 8<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"penci-nutrition-meta\">\r\n\t\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-fire\"><\/i>\r\n\t\t\t\t\t\t\t\t\t<span class=\"remeta-item nutrition-lable\">Nutrition facts:<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">200 calories<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">20 grams fat<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-ingredients penci-recipe-not-visual\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Ingredients<\/h3>\r\n\t\t\t\t\t\t\t\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>2,25 kg lamsboud<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Soutkors<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>750 g (5\u00bd k) meel<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>400 g (1\u00bd k) tafelsout<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>2 takkies roosmaryn<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>2 takkies tiemie<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>225 ml (6 eiers) eierwit<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>200 ml water<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 eiergeel, geklits<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Kruiebolaag<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>85 g (2 k) platblaar-pietersielie,\u00a0ruweg gekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>6 takkies roosmaryn<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>6 takkies vars tiemie<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>3 knoffelhuisies, geskil en\u00a0ruweg gekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>100 g (4) snye witbrood,\u00a0korsies verwyder<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>60 ml (4 e) olyfolie<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>15 ml (1 e) Dijon-mosterd<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-method\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Instructions<\/h3>\r\n\t\t\t\t\t<p><strong>Soutkors:<\/strong><br \/>\n1 Sif die meel en\u00a0sout in die bak van \u2019n menger.\u00a0Trek die blaartjies van die roosmaryn\u00a0en tiemie af en kap fyn.\u00a0Voeg by die meelmengsel.<br \/>\n2 Voeg die eierwitte en die water\u00a0by en meng vir sowat 5 min.\u00a0met \u2019n lae spoed tot \u2019n deeg\u00a0vorm wat van die kante wegtrek.\u00a0Jy kan nog \u2019n bietjie water\u00a0byvoeg as dit lyk of die deeg te\u00a0styf is.<br \/>\n3 Keer die deeg en enige\u00a0krummels op \u2019n meelbestrooide\u00a0werkvlak uit en knie tot die\u00a0deeg bymekaarkom. Vorm in \u2019n\u00a0reghoek en bedek met kleefplastiek.<br \/>\n4 Geur die lamsboud\u00a0goed met sout en gemaalde\u00a0swartpeper. Verhit die olyfolie\u00a0in \u2019n groot pan of vlak kastrol\u00a0oor ho\u00eb hitte. Se\u00ebl die boud aan\u00a0albei kante tot goudbruin.<\/p>\n<p><strong>Kruiebolaag:<\/strong><br \/>\n5 Kap die pietersielie,\u00a0roosmaryn, tiemie en\u00a0knoffel in \u2019n voedselverwerker\u00a0tot \u2019n growwe mengsel.\u00a0Die soutkors vang al die sappe vas en geur die boud regdeur.\u00a0Vra die slagter om die skenkel aan te los en om die been lekker\u00a0skoon te skraap. Die been is soos \u2019n handvatsel en maak die snyslag\u00a0makliker. Maak hierdie boud wanneer jy \u2019n bietjie meer tyd\u00a0het. Die soutkors kan tot 3 dae in die yskas gehou word. Breek\u00a0die brood in stukkies en voeg\u00a0by die kruiemengsel.<br \/>\n6 Verlaag die spoed van die voedselverwerker\u00a0en voeg die olyfolie in \u2019n\u00a0dun straaltjie by. Meng tot \u2019n\u00a0smeerbare pasta. Hou eenkant.<br \/>\n7 Verf die mosterd oor die\u00a0lamsboud. Druk die kruiemengsel\u00a0op die bokant van die boud\u00a0vas. (Jy kan die boud tot in die\u00a0stadium berei en oornag in die\u00a0yskas hou. Bring tot kamertemperatuur\u00a0voor jy die vleis in die\u00a0oond sit.)<br \/>\n8 Voorverhit die oond tot 180 \u00b0C. Sit die deeg\u00a0op \u2019n meelbestrooide werkvlak\u00a0en verdeel in \u2019n \u00b2\/\u00b3 en \u00b9\/\u00b3 stuk\u00a0deeg. Rol die groter een tot\u00a0sowat 35 x 30 cm uit. Sit die\u00a0boud in die middel van die deeg\u00a0en vou die vleis daarin toe.\u00a0Druk stewig vas sodat dit aan\u00a0die vleis vassit.<br \/>\n9 Verf die rand van die deeg met die geklitste\u00a0eier. Rol dan die kleiner stuk\u00a0deeg uit om die boonste, oop\u00a0deel van die vleis te bedek.\u00a0Druk stewig vas en gebruik die\u00a0res van die deeg om enige\u00a0krake of gate op te vul. Verf die\u00a0deeg met die res van die eiermengsel.<br \/>\n10 Rooster vir 1\u00bd uur.\u00a0Hou die vleis maar dop en\u00a0bedek met foelie as dit te donker\u00a0bak.<br \/>\n11 Haal uit. Sny die\u00a0kors deur die middel oop, haal\u00a0die vleis uit en sny in dun\u00a0skywe.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n\t\t\r\n\t<\/span><\/p>\n<p><strong>Watter grootte lamsboud?<\/strong><\/p>\n<p>Genoeg vir 4: 1,75 &#8211; 2 kg<br \/>\nGenoeg vir 6: 2 &#8211; 2,5 kg<br \/>\nGenoeg vir 8: meer as 2,5 kg<\/p>\n<p><strong>Gaarmaaktye<\/strong><\/p>\n<p>Volg di\u00e9 riglyne as jy lamsboud\u00a0op die tradisionele manier rooster.<\/p>\n<p>Voorverhit die oond tot 180 \u00b0C.<br \/>\n&#8211; Vir medium gaar: 20 min.\u00a0vir elke 500 g + 15 min.<br \/>\n&#8211; Vir goed gaar: 25 min. per 500 g + 15 min.<br \/>\n&#8211; Haal uit die oond, bedek met foelie\u00a0en laat rus vir 30 min.<\/p>\n<p><strong>Vleistermometer<\/strong><\/p>\n<p>Die temperatuur wat aangedui word, is dit\u00a0waarby die vleis uit die oond verwyder\u00a0moet word.<\/p>\n<p>Medium gaar 70 \u00b0C.<br \/>\nGoed gaar 80 \u00b0C &#8211; 85 \u00b0C.<\/p>\n<p>WENK: Om te toets of\u00a0die vleis gaar is sonder \u2019n\u00a0termometer: Druk \u2019n\u00a0toetspen in die dikste\u00a0gedeelte van die vleis. Hoe\u00a0pienker die vleissappe,\u00a0hoe rouer is die vleis. As\u00a0die vleissappe deursigtig\u00a0is, is die vleis gaar.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Watter grootte lamsboud? Genoeg vir 4: 1,75 &#8211; 2 kg Genoeg vir 6: 2 &#8211; 2,5 kg Genoeg vir 8: meer as 2,5 kg Gaarmaaktye Volg di\u00e9 riglyne as jy lamsboud\u00a0op die tradisionele manier rooster. Voorverhit die oond tot 180 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":17182,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946],"tags":[924,3068,3069],"class_list":["post-3101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","tag-lamsboud","tag-skaapboud","tag-soutkors"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Geroosterde lamsboud in \u2019n soutkors | rooi rose<\/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:\/\/novanews.co.za\/rooirose\/geroosterde-lamsboud-in-n-soutkors\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Geroosterde lamsboud in \u2019n soutkors | rooi rose\" \/>\n<meta property=\"og:description\" content=\"Watter grootte lamsboud? 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