{"id":5715,"date":"2013-12-05T11:17:20","date_gmt":"2013-12-05T09:17:20","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/riboog-steak-bearnaise-frites-aspersies\/"},"modified":"2020-01-20T08:28:02","modified_gmt":"2020-01-20T06:28:02","slug":"riboog-steak-bearnaise-frites-aspersies","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/riboog-steak-bearnaise-frites-aspersies\/","title":{"rendered":"Riboog-steak met B\u00e9arnaise, Frites & aspersies"},"content":{"rendered":"

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Riboog-steak met B\u00e9arnaise, Frites & aspersies<\/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
\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t<\/i> Serves:<\/span> Genoeg vir 4<\/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\r\n\t\t\t\t\t\t\t\t\t<\/i>\r\n\t\t\t\t\t\t\t\t\tNutrition facts:<\/span>\r\n\t\t\t\t\t\t\t\t\t200 calories<\/span>\r\n\t\t\t\t\t\t\t\t\t20 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
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Ingredients<\/h3>\r\n\t\t\t\t\t\t\t\t\t\t
    \r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • (B\u00e9arnaise is een van daardie klassieke Franse souse, vir my die heel beste pasmaat by geskroeide steak. Wees op die uitkyk na goeie, verouderde riboog-steaks.)<\/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
  • B\u00e9arnaise-sous<\/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
  • 80 ml (1\/3 k) witwynasyn<\/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
  • 1 dik skyf ui<\/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
  • 1 lourierblaar<\/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
  • 6 swartpeperkorrels<\/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
  • 2 eiergele<\/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
  • 125 g koue botter, in blokkies 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
  • 2,5 ml (\u00bd t) Marmite<\/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
  • Aspersies<\/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
  • Aspersies moet soos blits in borrelende kookwater gekook word sodat daar nog \u2019n bietjie kraak behoue bly.<\/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
  • 12-14 dun aspersies<\/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
  •  <\/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
  • Pangebraaide kersietamaties <\/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
  • 200 g kersietamaties<\/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
  • 30 ml (2 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
  • gehalte\u00a0soutvlokkies soos 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
  • Pomme Frites<\/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
  • In Frankryk word steak by die meeste bistro\u2019s met krakerige pomme frites voorgesit.<\/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
  • 6 groot aartappels, geskil en in dun skyfies gesny, so dun as wat jy kan<\/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
  • olie vir diepbraai<\/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
  • sout en gemaalde swartpeper<\/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
  •  <\/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
  • Pangeskroeide kersietamaties<\/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
  • Warm gebraaide tamaties by steak is smullekker - die tamaties bars in jou mond en bring al die ander geure perfek bymekaar.<\/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
  • 1 houer (sowat 350 g) kersietamaties<\/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
  • 45 ml (3 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
  • \u2019n goeie knypie Maldonsout of enige ander soortgelyke vlokkerige sout<\/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
    \r\n\t\t\t\t\t

    Instructions<\/h3>\r\n\t\t\t\t\t

    B\u00e9arnaise-sous
    \n<\/strong><\/p>\n

    1 Kook die asyn en speserye saam in \u2019n kastrol af tot 15 ml (1 e) oor is. Skep die speserye uit.
    \n2 Gooi die eiergele en asyn in \u2019n hittebestande bak wat knus oor \u2019n kastrol met warm water pas. Sit die kastrol op die stoof en klop die eiers oor die hitte tot lig en romerig. (Wees versigtig dat die onderkant van die bak nie te warm word nie, anders sal die eier skif.)
    \n3 Voeg die botter blokkies gewys by, roer aanhoudend tot die sous dik en romerig word.
    \n4 Meng die Marmite deur en geur na smaak. Hou warm tot benodig - maak net seker dat dit nie weer kook nie.<\/p>\n

     <\/p>\n

    Pangebraaide kersietamaties <\/strong><\/p>\n

    Aspersies
    \n1 Kook die aspersies vir 4 min. in borrelende sout-water tot amper gaar. Dreineer en dompel dadelik in yswater.
    \n2 Verhit olie in \u2019n pan en rooster die tamaties vir 2-3 min. daarin.
    \n3 Gooi die gedreineerde aspersies by en braai vir nog 3-4 min.
    \n4 Sit die rib-oog met frites, aspersieslaai en b\u00e9arnaise-sous voor.<\/p>\n

    Pomme Frites<\/strong><\/p>\n

    1 Verhit die olie in \u2019n middelslagkastrol. Braai die frites vir 4-5 min. daarin, of tot hulle net begin sag word. Skep uit, laat afkoel.
    \n2 Dompel die frites net voor julle eet weer in die olie. Braai tot goudbruin en krakerig.
    \n3 Dreineer op kombuispapier en geur met seesout.<\/p>\n

    Pangeskroeide kersietamaties<\/strong><\/p>\n

    1 Braai die tamaties in die matig verhitte olie in \u2019n middelslagpan.
    \n2 Strooi die Maldon oor, want dit help om die skilletjies te laat oopbars.
    \n3 Skud die pan af en toe om die tamaties alkant te laat braai. Haal af sodra dit begin skroei en oopbars. Sit warm 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>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

             <\/p>\n","protected":false},"author":4,"featured_media":18165,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946],"tags":[329,901,2992,2993,3642],"class_list":["post-5715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","tag-kersietamaties","tag-aspersies","tag-riboog-steak","tag-bearnaise-sous","tag-pomme-frites"],"acf":[],"yoast_head":"\nRiboog-steak met B\u00e9arnaise, Frites & aspersies | 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\/riboog-steak-bearnaise-frites-aspersies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Riboog-steak met B\u00e9arnaise, 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