Joala, esita le ka bongata bo fokolang, bo fetela maling hang-hang 'me bo abeloa lesea ka ho toba ka placenta. Ke ’nete hore lesea le ka pōpelong le na le bothata ba ho noa joala haholo hobane sebete sa lona se senyenyane, se e-s’o hōle ha se e-s’o be le matla a ho bo sefa le ho bo felisa.

Ho lesea, joala bo sebetsa joaloka chefo ea sebele 'me bo fetola mekhahlelo e sa tšoaneng ea tsoelo-pele, haholo-holo tsamaiso ea methapo ka ho ama methapo ea kutlo.

Nakong ea matsatsi a phomolo, joalo ka nakong eohle ea bokhachane le ho anyesa, ka hona ho molemo ho thibela ka ho feletseng ho noa lino tse tahang.

Ho toast ka mokhoa o lokelang nakong ea lijo tsa lelapa, ho na le mefuta e mengata ea lino tse sa tahang tse etsisang li-cocktails, veine ea khale le veine e phatsimang hantle. Rera botlolo ea hau!

Foie gras, lijo tsa leoatleng le salmon

Foie gras, salmon e tsubang, oyster… litloaelo tse tloaelehileng tsa Keresemese li hlahisa likotsi tsa baktheria tseo ho leng bohlale ho itšireletsa ho tsona nakong ea bokhachane. Leha ho le joalo, ka litemoso tse seng kae, u ka natefeloa ke lithatho tsena tse monate le tse bonojoana ntle le ho beha lesea la hao kotsing.

Mabapi le sebete sa mafura, ho na le lipelaelo tse kholo hobane hangata ho fanoa ka halofo e phehiloeng, empa haeba e phehiloe, kotsi ea tšoaetso ea likokoana-hloko (toxoplasmosis) kapa tšoaetso ea baktheria (listeriosis) ke priori e tlaase. Leha ho le joalo, ho hlokahala mehato e matla ha u khetha foie gras ho etsa bonnete ba hore u se ke ua ipeha kotsing leha e le efe: khetha sterilized foie gras, ka hona e phehiloe ka mocheso o fetang 100 ° C, e kenngoe ka makotikoting kapa ka nkho e sa keneng moea ka rabara hobane listeria e senyeha ha mocheso oa ho pheha o ka holimo. 70 ° C mme traceability e tšepahala haholoanyane. Leha ho le joalo, qoba foie gras ea maiketsetso kapa ea matsoho le foie gras e phehiloeng ka halofo.

Ha ho tluoa tabeng ea lijo tsa leoatleng, hape, ho pheha e tla ba motsoalle oa hau. Ebang li foreshe, li kentsoe ka makotikoting kapa li hatsetse, li bolokehile hafeela li bolokiloe maemong a matle (ha ho khefutso ka ketane e batang) le haeba li phehiloe hantle. Haeba maemo ana a kopane, o ka khetha ka ho phethahetseng bakeng sa li-shrimp, langoustines, whelks kapa esita le lobster e sebelelitsoeng e batang, empa e phehiloe hantle. Leha ho le joalo, ela hloko mayonnaise e atisang ho tsamaea le lijana tsena, ka lebaka la mahe a hlahisang kotsi ea salmonella: lebala mayonnaise ea maiketsetso 'me u khetha nakong ea bokhachane, mayonnaise ea indasteri. Bakeng sa li-oyster, li lokela ho qojoa hobane hangata ke mohloli oa tšilafalo. Empa haeba u hlanya ka tsona, ho ka khoneha ho li ja haeba li phehiloe. Ho na le diresepe tse monate bakeng sa oyster e halikiloeng le ea au gratin.

Mabapi le salmon, ebang e le tala kapa e tsuba, ho molemo ho e qoba hobane kotsi ea ho silafatsoa ke listeria ha e na thuso. Hoa tšoana le bakeng sa lihlahisoa tsohle tsa lefapha la ho fepa, bakeng sa litlhapi tse tala le litlhapi tse marinated kapa nama e kang carpaccio kapa ceviche. Leha ho le joalo, haeba mekete e le lapeng la hao, u ka sebeletsa baeti ba hao pasteurized tsuba salmon.

Lijoe

Li-cheeses tse ling li fana ka likotsi tsa listeriosis le toxoplasmosis, mafu a mabeli a bolaeang lesea le ka pōpelong. Ho etsa bonnete ba hore ha o ipehe kotsing leha e le efe, lebala ka lichisi tsa lebese tse tala, lichisi tse nang le rind e thunyang hammoho le lichisi tse nang le methapo e putsoa tse kang Roquefort kapa Bleu d'Auvergne hobane ke tse ling tsa lijo tse silafalitsoeng khafetsa.

Leha ho le joalo, li-cheeses tse ling ha li na kotsi ho lesea la hao le e-s'o tsoaloe:

• Pasteurized milk cheeses: sheba feela hore lengolo le bua ka "lebese la pasteurized" lethathamong la metsoako.
• Lichisi tse thata, tseo hape li bitsoang li-cheeses tse phehiloeng - qoba feela ho ja rind -: Abondance, Beaufort, Comté, edam, emmental, gouda, gruyère, manchego, parmesan, pecorino, provolone, hlooho ea moitlami
• Lichisi tse bonolo le tse qhibilihisitsoeng: cancoillotte, lisekoere tsa chisi ea tranelate, tranelate ea Gruyère, feta, chisi e phatlalalitsoeng, chisi ea pōli e se nang lipalesa tse thunyang, frais, mascarpone, mozzarella, ricotta.

Lijo

Lijo tsa setso tsa Keresemese, capon le turkey hangata ke baeti ba lehlohonolo tafoleng ea Selemo se Secha. Feela joaloka khantsi le letata hammoho le nama e meng kaofela, e ka ba lihlong ho itima tsona. Etsa bonnete ba hore nama e phehiloe. 'Me mohlomong sebelisa stuffing tlas'a boemo bona bo tšoanang.

Leha ho le joalo, hopola hore feela hobane nama e halikiloe ka holim'a metsi ha e bolele hore e phehiloe hantle ka hare. Kamehla hlahloba ho pheha ha sengoathoana sa hau sa nama ka ho hlahloba 'mala oa eona ka hare: e lokela ho ba pinki kapa beige.

Leha ho le joalo, ho na le mekhelo e fokolang ea nama, esita le e phehiloeng hantle:

• nama ea sebete, ka lebaka la boteng bo feteletseng ba Vithamine A (Retinol). Foie gras, e jeoang ka mokhoa o ikhethileng bakeng sa matsatsi a phomolo, 'me ka bongata bo lekaneng e ntse e ka khoneha
• game meat: ona ke molao-motheo oa tlhokomeliso khahlano le chefo ea lijo kaha ho lula ho le thata ho tseba moo e tsoang teng.

Litlhapi

Litlhapi kaofela ke bafani ba bohlokoa ba li-acid tse bohlokoa tse hlokahalang bakeng sa nts'etsopele e nepahetseng ea tsamaiso ea methapo ea lesea ea ka moso. Haeba tse ling li tla fokotsoa nakong ea bokhachane ka lebaka la mercury (tsena ke libatana tse kholo tse kang tuna, shark le swordfish mohlala), litlhapi tsohle qalong le bohareng ba ketane ea lijo li ka jeoa: salmon, trout. , base, sole, turbot. etc Li-scallops, tse atisang ho hlahella nakong ea mekete ea qetellong ea selemo, li ka boela tsa jeoa, ha feela li phehiloe hantle.

Litaba tse monate: logi e leqhoa, mofumahali oa li-dessert tsa Keresemese, e lumelloa ka ho feletseng! Ebang ke chestnut, litholoana kapa chokolete, itšoare! Leha ho le joalo ketane e batang e tlameha ebe e ne e hlomphuoa, joalo ka kamehla.

Ka lehlakoreng le leng, qoba li-pastry logs tseo foam ea tsona e nang le mahe a tala a hlahisang kotsi e kholo ea ho tšoaetsoa ke salmonella.

E le ho etsa hore e be ea pele, haeba u le mong'a Mantsiboea a Selemo se Secha, nahana ka litholoana tse sa tloaelehang tse halikiloeng, mohlomong li tsamaea le sorbet e bonolo. Mehlala ke ena:

• Mango e halikiloeng ka bohobe ba ginger
• Peinapole e entsoeng ka caramelized e nang le linaoa tsa vanilla le lialmonde tse kh'ojoang
• Libanana tse nyane ka moaparo oa 4 oa linoko tsa caramel

Li-verrine le li-dessert tse hlahisitsoeng ka har'a linkho le tsona li fesheneng haholo:

• Verrine mango-apricot
• Lychee-mango terrine le sinamone shortbread
• French toast gingerbread le vanilla ice cream
• Mango-banana, chokolete e tšoeu le kokonate lia senyeha

Mehlala ea li-appetizers le li-starter:

• Toast ea foie gras (e sterilized) holim'a bohobe ba ginger bo halikiloeng le redcurrant kapa jelly ea apole
• Salmon e tsuba (e pasteurized) e nang le lemon zest le tarragon
• Langoustine le scallop skewers
• Avocado, shrimp le tranelate chisi verrines
• Li-oyster tsa Parmesan Gratin

Mehlala ea lijana:

• Cod fillet ka mokotleng oa almonde le basil
• Salmon e halikiloeng ka tranelate ea sorrel
• Capon e halikiloeng, dingata tsa linaoa tse tala le li-chestnuts
• Seared letata sefuba ka sirapo agave, halikiloeng lifeiga le lialmonde e sithabetseng
• Besa nama ea khomo ka har'a crust ea morel le litapole tse khotliloeng ka truffle
• Turkey e kentsoeng ka liapole le li-chestnuts tse bonolo

Mehlala ea lijo tse theolelang:

• Tsokolate le raspberry ice cream log, e nang le nougatine
• Pineapple ravioli e nang le mascarpone le salted butter caramel
• Libanana tse nyane ka moaparo oa 4 oa linoko tsa caramel
• Pienapole ea Verrine, speculoos le mascarpone
• Litholoana tse sa tloaelehang Gratin
• Mango-banana, chokolete e tšoeu le kokonate lia senyeha