- Izinkomo - ama-Gramu angu-600
- Amafutha omquba - ama-40 million
- 1/2 isipuni emhlabathini pepper
- Cream Cour - 250 Grams
- I-Parsley - ama-Gramu angu-20
- Bow - izingcezu ezimbili
- I-Dill - ama-Gramu angu-20
- Ufulawa wolowa - ama Gramu angu-30
- Usawoti - 1/2 isipuni
1. Okokuqala, inyama yenkomo (i-tenderloin, rump, fillet edge) kufanele ihlanzwe kahle futhi ihlanzwe ama-tendon. Khona-ke inyama iyaqunywa ibe yizicucu cishe ama-1.5-2 cm ubukhulu, futhi kuyadingeka ukuyisika ngapha nangapha. Ngemva kwalezi zicucu zishaywa ukuphakama okungaba ngu-0.5-1 cm bese uthatha iziqephu. 2. U-anyanisi kufanele uthathe amasongo amabili. Khona-ke, epanini lokuthosa, sishisa amafutha, siphonsa u-anyanisi, futhi gazinga kuze kube yilapho ishintsha. 3. Uma i-anyanisi isilungile, sengeza inyama kuyo. I-pre-inyama kufanele ibe peppered bese ungene. Ukudoba kuyadingeka ngemaminithi 5-6, emlilweni oqinile, ngakho-ke njalo uvuse. 4. Ngemuva kokuba inyama ifakwe, kudingekile ukuba uthele ufulawa. Konke kuxutshwe kahle futhi kuthosiwe ngomunye imizuzu 2-3. 5. Into elandelayo esikwenzayo yengeza ukhilimu omuncu inyama. Gcoba, bese uvumela isitsha sethu ukuba i-puck encane. Bese uyivula bese uyibeka epulangwe.
Izinkonzo: 4