{"id":795,"date":"2011-04-10T21:19:16","date_gmt":"2011-04-10T19:19:16","guid":{"rendered":"http:\/\/alpeblik.dk\/grillkylling\/?p=795"},"modified":"2020-08-08T22:15:06","modified_gmt":"2020-08-08T20:15:06","slug":"jamies-parmakylling","status":"publish","type":"post","link":"https:\/\/alpeblik.dk\/grillkylling\/2011\/04\/10\/jamies-parmakylling\/","title":{"rendered":"Jamies parmakylling"},"content":{"rendered":"<p>Dagens grilleri er Jamie Oliver&#8217;s <a title=\"Jamies parmakylling\" href=\"https:\/\/www.jamieoliver.com\/videos\/jamie-s-ministry-of-food-parmesan-chicken-breasts-with-crispy-posh-ham\/\" target=\"_blank\" rel=\"noopener noreferrer\">parmakylling<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-801\" title=\"En flad kylling...\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-185343-MHP.jpg\" alt=\"\" width=\"500\" height=\"335\" srcset=\"https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-185343-MHP.jpg 500w, https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-185343-MHP-300x201.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Foerst skal kyllingebrysterne have boellebank med en kagerulle, saa de bliver nogenlunde lige tykke over det hele.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-802\" title=\"Citron p\u00e4...\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-185456-MHP.jpg\" alt=\"\" width=\"500\" height=\"335\" srcset=\"https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-185456-MHP.jpg 500w, https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-185456-MHP-300x201.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Der rives lidt oeko citronskrael paa kyllerne.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-803\" title=\"Parmasan p\u00e4...\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-185656-MHP.jpg\" alt=\"\" width=\"500\" height=\"335\" srcset=\"https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-185656-MHP.jpg 500w, https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-185656-MHP-300x201.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Friske krydderurter, idag blev det frisk basilikum, og parmesanost rives henover kyllerne.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-797\" title=\"Parmaskinke p\u00e4...\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-190106-MHP.jpg\" alt=\"\" width=\"500\" height=\"335\" srcset=\"https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-190106-MHP.jpg 500w, https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-190106-MHP-300x201.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Til sidst toppes de med parmaskinke.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-798\" title=\"P\u00e4 grillen med dem...\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-192204-MHP.jpg\" alt=\"\" width=\"500\" height=\"335\" srcset=\"https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-192204-MHP.jpg 500w, https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-192204-MHP-300x201.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Herefter &#8220;smides&#8221; de paa grillen med parmasiden nederst.<\/p>\n<p>Et godt tip er at smoere risten med lidt olie foerst, saa slipper parmaskinken nemt naar de skal vendes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-799\" title=\"Mmmmmm!\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-193413-MHP.jpg\" alt=\"\" width=\"500\" height=\"335\" srcset=\"https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-193413-MHP.jpg 500w, https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-193413-MHP-300x201.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>5 min paa hver side.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-800\" title=\"Dagens ret...\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-193755-MHP.jpg\" alt=\"\" width=\"500\" height=\"335\" srcset=\"https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-193755-MHP.jpg 500w, https:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2011\/04\/20110410-193755-MHP-300x201.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Serveres med gaarsdagens coleslaw. Mmmmm, Jamies opskrifter er nu altid et hit!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dagens grilleri er Jamie Oliver&#8217;s parmakylling. Foerst skal kyllingebrysterne have boellebank med en kagerulle, saa de bliver nogenlunde lige tykke over det hele. Der rives lidt oeko citronskrael paa kyllerne. Friske krydderurter, idag blev det frisk basilikum, og parmesanost rives henover kyllerne. Til sidst toppes de med parmaskinke. Herefter &#8220;smides&#8221; de paa grillen med parmasiden&hellip;<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,8,5],"tags":[],"class_list":["post-795","post","type-post","status-publish","format-standard","hentry","category-fjerkrae","category-opskrifter","category-weber"],"_links":{"self":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts\/795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/comments?post=795"}],"version-history":[{"count":8,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts\/795\/revisions"}],"predecessor-version":[{"id":4799,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts\/795\/revisions\/4799"}],"wp:attachment":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/media?parent=795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/categories?post=795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/tags?post=795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}