- Nkhumba - 200 Gramu
- Nkhumba chiwindi - 350 Gramu
- Pistachios - 70 Gramu
- Chifuwa kapena nyama yankhumba (mapiritsi ataliatali) - 120 Gramu
- Cognac - Gramu 30
- Mkate - 50 Gramu
- Mkaka - zinthu ziwiri. makapu
- Zitsamba za Provencal - Kulawa
- Mchere, tsabola - Kulawa
1. Pitirizani chiwindi ndi nkhumba kupyolera mu chopukusira nyama kapena kuphatikiza. Half brisket kudula muzidutswa tating'ono ting'ono. Peel the pistachios ndi kudula iwo theka. Mkate unayambika mkaka. Mu mbale yotsalira, sakanizani nyama yosungunuka ku chiwindi ndi nyama, zidutswa za brisket, theka la pistachio, mkate wophikidwa ndi kuwonjezera kukoma kwa kukoma. Onjezani kogogoda ndi kusakaniza bwino. 2. Ikani pambali yathu maminiti 20. Panthawiyi, tentheni uvuni. Phimbani poto ndi pepala. Ikani masamba a brisket pa mawonekedwe ndikuyika theka la choyika. Zojambulazo zimayika mwamphamvu ndi mofanana. Phulani zonse zotsalira za pistachios ndikugawiranso mapepala a brisket. 3. Ikani nyama yotsalirayo pamapepala ndi kuphimba ndi mapepala otsiriza a brisket. Phimbani ndi zojambulazo ndikuphwanya osindikizira. Ndikofunika kuti palibe chosowa pokonzekera pâté. Ikani uvuni kwa mphindi 50. Pambuyo pake, chotsani zojambulazo kuchokera pa pate ndi kukhetsa madziwa. Ndi madzi awa, tsitsani pate pamwamba, kuphimba ndi zojambulazo ndi kuziyika mu uvuni kwa mphindi 40 Chotsani chojambulazo ndichotseni mu uvuni kwa mphindi 20. Pangani utomoni wokonzeka, tumizani ku mbale ndikuyiyika mufiriji kwa maola awiri. Pamene mutumikira, dulani pate mu magawo.
Mapemphero: 6-8