{"id":1039,"date":"2024-03-17T22:16:24","date_gmt":"2024-03-17T21:16:24","guid":{"rendered":"https:\/\/ubcr.be\/ubcrubcr\/?p=1039"},"modified":"2024-03-18T23:47:39","modified_gmt":"2024-03-18T22:47:39","slug":"effiloche-de-marcassin-celeri-rave-facon-ottolenghi","status":"publish","type":"post","link":"https:\/\/ubcr.be\/ubcrubcr\/effiloche-de-marcassin-celeri-rave-facon-ottolenghi\/","title":{"rendered":"Effiloch\u00e9 de marcassin, c\u00e9leri rave fa\u00e7on Ottolenghi"},"content":{"rendered":"\n
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Type de recette : <\/strong> Plat<\/p>\n

Difficult\u00e9 :<\/strong> Facile<\/p>\n

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INGREDIENTS<\/h2>\n\n\n\n

6 couverts<\/p>\n

    \n
  • Effiloch\u00e9 :<\/strong>\n

    2.5 Kg \u00c9paule de jeune sanglier 
    2 c\u00e0s huile
    2 gros oignons hach\u00e9s
    750 ml de ketchup ou de chair de tomates
    200 ml de vinaigre de cidre 
    200 ml d\u2019eau
    2 c\u00e0s de sauce Worcestershire
    2 c \u00e0 c de piment
    3 gousses d\u2019ail
    feuilles de laurier
    1 c \u00e0 c origan<\/p>\n<\/li>\n

  • C\u00e9leri rave : <\/strong>\n

    1 c\u00e9leri rave
    huile olive ou neutre
    Graines de coriandre
    2 c \u00e0 c de gros sel.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n

    \n

    METHODE<\/h2>\n\n\n\n

    Sanglier : <\/b>Pr\u00e9chauffez four \u00e0 120\u00b0 Dorer l\u2019\u00e9paule d\u00e9soss\u00e9e et coup\u00e9e en 2 ou 3 morceaux.
    R\u00e9server.
    Faire revenir les oignons
    M\u00e9langer viande et accompagnements dans une casserole en fonte dans le four \u00e0 120\u00b0
    Arroser de temps en temps. Cuisson 6 -7 h
    Pour servir, prendre 2 fourchettes, la viande se laisse effilocher facilement.<\/p>\n

    C\u00e9leri : <\/strong>Pr\u00e9chauffer le four \u00e0 170 \u00b0
    Brosser le c\u00e9leri rave (sans le peler )
    Piquez-le au couteau sur toute la surface.
    Massez-le avec de l\u2019huile,les graines de coriandre et le gros sel.
    Enfournez 2 h 30 en arrosant r\u00e9guli\u00e8rement. Il doit devenir fondant \u00e0 c\u0153ur.
    Coupez en quartier,<\/p>\n

    Dressage :<\/strong>  Pr\u00e9senter le sanglier en chiffonade sur une assiette accompagn\u00e9 de quartiers de c\u00e9leri rave et de pur\u00e9e de pomme de terre ou de croquettes<\/p>\n

     <\/p>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n

    <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1043,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","_themeisle_gutenberg_block_has_review":false,"ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[20,6],"tags":[],"class_list":["post-1039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-le-blog","category-recettes-gibier","entry","has-media"],"yoast_head":"\nEffiloch\u00e9 de marcassin, c\u00e9leri rave fa\u00e7on Ottolenghi - 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