{"id":3255,"date":"2022-09-13T13:37:29","date_gmt":"2022-09-13T13:37:29","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=3255"},"modified":"2022-09-17T04:21:40","modified_gmt":"2022-09-17T04:21:40","slug":"tajine-de-cordero-datiles-higos-orejones-ciruelas-y-almendras","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/tajine-de-cordero-datiles-higos-orejones-ciruelas-y-almendras\/","title":{"rendered":"Tajine de Cordero, d\u00e1tiles, higos, orejones, ciruelas y almendras"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-3255","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Tajine de Cordero, d\u00e1tiles, higos, orejones, ciruelas y almendras","url":"https:\/\/vimeo.com\/746164606","descripcion":"","preparacion":"Trocear el cordero en cubos, adobar con todas las especias durante al menos 2 horas. Salar a gusto.\r\nEn una cocotte poner fondo de aceite, calentar. Incorporar la cebolla picada y pochar hasta que quede transl\u00facida.\r\nCocinar el cordero a fuego bajo durante 1,30-1,45 hs hora y tapado. Los \u00faltimos 10 minutos destapado. Desgrasar.\r\nEn otra cazuela peque\u00f1a, poner los d\u00e1tiles, orejones, ciruelas e higos. Incorporar la miel y el bast\u00f3n de canela y un chorrito de agua de rosas. Cocer a fuego suave hasta caramelizar. \r\nReservar parte de esta cocci\u00f3n y el resto a\u00f1adirlo a la cocotte. \r\nEn una sart\u00e9n derretir la mantequilla e ir tostando a fuego bajo las almendras. Retirar exceso de mantequilla e incorporar a la cocotte.\r\nPara la guarnici\u00f3n de  cous-cous, calentar t\/t de agua y s\u00e9mola. Agregar un chorrito de aceite de oliva. A\u00f1adir la s\u00e9mola fuera del fuego. Tapar y dejar hidratar. Con la ayuda de un tenedor mover para que la s\u00e9mola quede suelta.\r\nPicar los frutos secos reservados. Aderezar el cous-cous con ellos, la hierbabuena picada y cilantro. Salar a gusto.\r\nServir los trozos de carne, junto con cous-cous y refrescar con hierbas picadas y s\u00e9samo tostado.\r\n\r\n","ingredientes":"Pierna de cordero\r\nCaldo de Carne \r\nCebollas en mirepoix\r\nDientes de ajos \r\nAlmendras crudas\r\nHigos\r\nOrejones\r\nD\u00e1tiles\r\nMiel\r\nAceite de girasol \r\nCanela molida\r\nCanela en rama\r\nC\u00farcuma\r\nComino molido\r\nPiment\u00f3n dulce\r\nRas Al  Hanount*\r\nNuez moscada\r\nPimienta negra\r\nSal\r\nS\u00e9mola de trigo\r\nAgua mineral \r\nHierba buena\r\nCilantro\r\nS\u00e9samo blanco tostado\r\nMantequilla en pomada \r\nRas Al  Hanount*: combinaci\u00f3n de especias, ingrediente principal de los tajines. \r\n","utensilios":"Tajine de barro\r\nBol\r\nCuchillo\r\nPicadora\r\nSart\u00e9n\r\nCazuela\r\nCocotte\r\nCazo\r\nCuchar\u00f3n\r\n","nombre_del_instructor":"Gabriela Tassile","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/cf44cb87-18.jpg","producto":{"ID":2213,"post_author":"3","post_date":"2022-09-14 03:13:04","post_date_gmt":"2022-09-14 03:13:04","post_content":"contenido","post_title":"COCINA MEDITERRANEA","post_excerpt":"En este curso conoceremos un poco m\u00e1s la cocina griega, marroqu\u00ed y francesa para que puedas sorprender a tu familia con elaboraciones t\u00edpicas del mediterr\u00e1neo.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-mediterranea","to_ping":"","pinged":"","post_modified":"2022-09-20 19:43:13","post_modified_gmt":"2022-09-20 19:43:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2213","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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