{"id":4237,"date":"2012-10-08T12:22:00","date_gmt":"2012-10-08T10:22:00","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/gevulde-varklende-met-bloukaas-pere\/"},"modified":"2019-08-02T14:08:57","modified_gmt":"2019-08-02T12:08:57","slug":"gevulde-varklende-met-bloukaas-pere","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/gevulde-varklende-met-bloukaas-pere\/","title":{"rendered":"Gevulde varklende met bloukaas-pere"},"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\">Gevulde varklende met bloukaas-pere<\/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\">8-10 porsies<\/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>Sny met \u2019n skeerlemmetjie kepe in die boonste vetlaag vir \u2019n lekker krakerige bolaag.<\/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>2 kg ontbeende varklende<\/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>30 ml (2 e) olie<\/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>30 ml (2 e) growwe sout (ons hou van maldon)<\/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>Vulsel<\/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>30 ml (2 e) olie<\/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>30 ml (2 e) botter<\/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 uie, oorlangs 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>2 knoffelhuises, geskil en fyn 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>3 pere (ons het forel-pere gebruik), in skyfies gesny<\/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 (\u00bc k) sagte bruinsuiker<\/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>\u2019n hand vol vars salieblare, in kleiner stukkies geskeur<\/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>gerasperde skil en uitgedrukte sap van 1 lemoen<\/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>250 ml (1 k) broodkrummels<\/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>Gebakte pere<\/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>4 pere, in die lengte middeldeur gesny en klokhuise uitgehaal<\/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>50 g (\u2019n halwe pakkie) geroosterde okkerneute<\/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>50 g botter<\/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>\u2019n hand vol salieblare<\/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>125 g sagte bloukaas soos gorgonzola<\/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>16 dun stroke repiesspek<\/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>1. Voorverhit die oond tot 220 \u00b0C.<br \/>\n2. Sit die vleis met die vet kant na onder op \u2019n kapplank. Vlek die lende oop deur die deel wat \u2019n effense verdikking vorm met \u2019n skerp mes oop te sny. Draai die vleis om sodat die vel na bo wys.<br \/>\n3. Sny met \u2019n baie skerp mes of lemmetjie vlak kepe in die vel - sowat 1,5 cm uitmekaar. Geur die vleis met sout.<\/p>\n<p><strong>Vulsel<\/strong><br \/>\n1. verhit die olie en botter in \u2019n groot pan oor matige hitte. Soteer die uie vir 5 min. daarin<br \/>\ntot sag. Voeg die knoffel, pere en suiker by en braai vir nog 15-20 min. Tot dit begin karamelliseer en goudbruin is.<br \/>\n2. Trek van die hitte af en voeg die salieblare, lemoensap en -skil en broodkrummels by en meng deeglik, laat effens afkoel.<br \/>\n3. Sit die varklende weer op sy vet kant op \u2019n groot bord neer. Skep die vulsel in die middel van die varklende, rol op en bind stewig met kombuistou vas.<br \/>\n4 Vryf die vel met growwe sout en nog \u2019n bietjie olie in, sit in \u2019n dieperige oondpan en bak vir 30 min.<\/p>\n<p><strong>Pere<\/strong><br \/>\n1. Meng die okkerneute, botter en salie saam in \u2019n voedselverwerker tot net gemeng. Sit \u2019n balletjie van di\u00e9 botter in elke peerholte en krummel van die bloukaas bo-oor.<br \/>\n2. draai elke peerhelfte in 2 repies spek toe. Jy hoef nie die hele peer te bedek nie, net die holte met die botter en bloukaas.<br \/>\n3. Verlaag die oondtemperatuur tot 200 \u00b0C. Sit die pere saam met die vark in die oondpan en<br \/>\nRooster vir nog 40-50 min.<br \/>\n4 Haal uit, sny die vark in dun skywe en sit met die gebakte pere en romerige kapokaartappels voor.<\/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>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp;<\/p>\n","protected":false},"author":18,"featured_media":22433,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,4469],"tags":[4266,292,315,316,317,475,555],"class_list":["post-4237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-winterkos","tag-herfskos","tag-resepte","tag-vark","tag-bloukaas","tag-pere","tag-vrugte","tag-varklende"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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