[{"data":1,"state":206,"_errors":207},{"page/de/magazin/rezepte/hanging-tender-trifft-auf-randen-und-petersilie":2},{"id":3,"meta":4,"title":24,"data":25,"breadcrumbs":32,"tags":42,"body":61,"form_fields":204,"open_graph_image_url":29,"robots_meta_tag":205},3990,{"type":5,"detail_url":6,"html_url":7,"slug":8,"show_in_menus":9,"seo_title":10,"search_description":10,"first_published_at":11,"alias_of":12,"parent":13,"locale":20,"url":21,"hreflang":22},"cms.MagazineContentPage","https://api.luma-delikatessen.ch/api/v2/pages/3990/","https://luma-delikatessen.ch/de/magazin/rezepte/hanging-tender-trifft-auf-randen-und-petersilie/","hanging-tender-trifft-auf-randen-und-petersilie",false,"","2024-01-10T18:21:52.263315+01:00",null,{"id":14,"meta":15,"title":19},3527,{"type":16,"detail_url":17,"html_url":18},"cms.MagazineCategoryPage","https://api.luma-delikatessen.ch/api/v2/pages/3527/","https://luma-delikatessen.ch/de/magazin/rezepte/","Rezepte","de","/de/magazin/rezepte/hanging-tender-trifft-auf-randen-und-petersilie/",{"de":21,"fr":23},"/fr/magazin/recette/la-rencontre-onglet-betteraves-et-persil/","Hanging Tender trifft auf Randen und Petersilie",{"images":26,"description":31},[27],{"id":28,"src":29,"alt":30,"focal_point_x":12,"focal_point_y":12},250,"https://storage.googleapis.com/luma-du-shop-production/original_images/DSC00380.jpeg","DSC00380.jpeg","Nicht nur ein Augen-Schmaus sondern auch für den Gaumen eine Freude. Der saftige Hanging Tender harmoniert wunderbar mit den Randen und der Petersiliencrème.",[33,36,39,41],{"text":34,"to":35},"Startseite","/de/",{"text":37,"to":38},"Rezepte & Stories","/de/magazin/",{"text":19,"to":40},"/de/magazin/rezepte/",{"text":24,"to":21},[43,46,49,52,55,58],{"name":44,"to":45},"Sommer","/de/magazin/tags/sommer/",{"name":47,"to":48},"Rind","/de/magazin/tags/rind/",{"name":50,"to":51},"Grillieren","/de/magazin/tags/grillieren/",{"name":53,"to":54},"Barbecue","/de/magazin/tags/barbecue/",{"name":56,"to":57},"Second Cut","/de/magazin/tags/second-cut/",{"name":59,"to":60},"Hanging Tender","/de/magazin/tags/hanging-tender/",[62,69,108,173,185,189],{"type":63,"value":64,"id":68},"recipe_time_block",{"people":65,"timeActive":66,"timeTotal":67},"2","25","60","52993fab-f6a0-4f1e-a785-b8467ce538f4",{"type":70,"value":71,"id":107},"recipe_ingredients_block",{"title":72,"ingredients":73},"Zutaten & Zubehör",[74,76,79,81,83,85,88,91,93,95,97,99,101,103,105],{"name":59,"amount":75},"etwa 600 g",{"name":77,"amount":78},"Kochsalz","etwas",{"name":80,"amount":78},"Murray River Salz",{"name":82,"amount":78},"schwarzer Pfeffer aus der Mühle",{"name":84,"amount":65},"Randen inkl. 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Mit dem Rub: bestehend aus Murray River Salz, Koriander, Zwiebel, Knoblauch, Kurkuma und Paprikapulver einreiben und für 24 Stunden in den Kühlschrank ziehen lassen. Eine Stunde vor der Zubereitung aus dem Kühlschrank nehmen und auf Raumtemperatur kommen lassen.\u003C/p>","\u003Cp data-block-key=\"o9hfq\">Den Randen in Alufolie mit einem Spritzer Olivenöl und Murray River Salz einwickeln und bei 180° C Heissluft für 45 Minuten im Ofen garen. Den Randen anschliessend schälen und in dicken Scheiben schneiden. Diese dann mit einer Ausstechform ausstechen. Die Blätter kurz vor dem Anrichten mit einem Tropfen Olivenöl und Murray River Salz anmachen.\u003C/p>","\u003Cp data-block-key=\"tppde\">Petersilie blanchieren. Kalt abschrecken und fein pürieren. Mit Murray River Salz würzen. Durch ein Sieb streichen. Die Flüssigkeit anschliessend reduzieren und mit etwas kalter Butter aufmontieren.\u003C/p>","\u003Cp data-block-key=\"85a55\">Die Jus de Boeuf erhitzen und mit etwas kalter Butter aufmontieren. Das Fleisch in einer Pfanne in etwas Öl rundum anbraten und für 4 Minuten bei 210° C Heissluft in den Ofen schieben. Das Fleisch anschiessend auf ein Gitter 4 Minuten ruhen lassen.\u003C/p>",0,"9c2ad752-a596-4ad3-a0cf-4e919dc38ae6",{"type":186,"value":187,"id":188},"text","\u003Ch4 class=\"scale-1\" data-block-key=\"reyoh\">Anrichten\u003C/h4>\u003Cp data-block-key=\"9r6uh\">Das Fleisch in schönen Scheiben schneiden und auf den Teller legen. Dann folgen die Randentaler. Darauf kommt ein wenig Petersiliencreme. Mit der Jus servieren. Das Fleisch bekommt noch ein wenig Murray River Salz und schwarzer Pfeffer obendrauf.\u003C/p>","b894cc73-fe71-4efa-930f-7bb835fd4fec",{"type":190,"value":191,"id":203},"quotation_block",{"info":192,"quote":10,"person":193},"Chef",{"image":194,"name":197,"function":198,"description":199,"email":200,"phone":201,"website":202},{"id":195,"src":196,"alt":197,"focal_point_x":12,"focal_point_y":12},229,"https://storage.googleapis.com/luma-du-shop-production/original_images/alex.png","Alex Bidault","Caterer","\u003Cp data-block-key=\"eg64w\">Als Manager eines bekannten DJs reiste Alexandre Bidault um die halbe Welt, bevor er herausgefunden hat, wo er wirklich hingehört: In die Küche. Dort experimentierte er Stundenlang mit hochwertigen Zutaten und exklusiven Cuts - erst als Hobby, dann als Beruf. Heute kocht er sich mit seinem Catering-Business in die Herzen Zürcher Feinschmecker und publiziert regelmässig neue Rezepte auf seinem Blog.\u003C/p>","info@thefrenchiekitchenclub.com","+41 78 626 20 29","https://www.thefrenchiekitchenclub.com","1e4eb30b-1802-4033-a3e5-58377de33cb7",[],"index,follow",{},{}]