{"id":3899,"date":"2015-10-28T10:02:32","date_gmt":"2015-10-28T09:02:32","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=3899"},"modified":"2017-03-30T11:46:37","modified_gmt":"2017-03-30T09:46:37","slug":"recept-gevulde-parelhoen-met-stoofpeer","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/recept-gevulde-parelhoen-met-stoofpeer","title":{"rendered":"Recept: gevulde parelhoen met stoofpeer"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><p class=\"titel-4\" style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">E<\/span>en culinair hoogtepunt in het najaar: het wildseizoen! Probeer eens deze heerlijke manier om parelhoen klaar te maken.<\/strong><\/p>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-Becel.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3900\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-Becel.jpeg\" alt=\"life-magazine-Becel\" width=\"950\" height=\"560\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-Becel.jpeg 950w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/09\/life-magazine-Becel-624x368.jpeg 624w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><\/a><\/h2>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">INGREDI\u00cbNTEN\u00a0<\/span><\/h2>\n<ul class=\"list list-ingredients\" style=\"text-align: justify;\">\n<li><span class=\"ingredient-value\" data-original-qty=\"150\">150<\/span>\u00a0g kleine stoofperen<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0tl suiker<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0mespunt kaneelpoeder<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"300\">300<\/span>\u00a0g bloemige aardappelen<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"200\">200<\/span>\u00a0g knolselder<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0sjalot<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0teentje knoflook<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0el gedroogde cranberries<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"225\">225<\/span>\u00a0g parelhoenfilet (2 stuks)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"100\">100<\/span>\u00a0g rode uien<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"20\">20<\/span>\u00a0g Becel Bakken en Braden<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"3\">3<\/span>\u00a0el broodkruimels<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0el platte peterselie, fijngehakt<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"0.25\">0,25<\/span>\u00a0appel, zoetzuur<\/li>\n<li>extra nodig: bindtouw<\/li>\n<\/ul>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">BEREIDINGSWIJZE (Voor 2 personen)<\/span><\/h2>\n<ol>\n<li style=\"text-align: justify;\">Schil de stoofperen, halveer ze en snijd de klokhuizen eruit. Breng ze in een klein passend pannetje met 2 dl water, de suiker en het kaneelpoeder aan de kook en stoof ze op een laag vuur in 1 uur helemaal gaar.<\/li>\n<li style=\"text-align: justify;\">Schil intussen de aardappelen en snijd ze in stukken. Schil de knolselderij en snijd hem in blokjes. Pel en snipper de sjalot en de knoflook. Hak de cranberry\u2019s grof.<\/li>\n<li style=\"text-align: justify;\">Trek de haasjes (dit zijn de lange stukjes vlees die aan de binnenzijde van de filets zitten) van de parelhoenfilets en hak het vlees heel fijn. Snijd de filets in zodat de filet opengeklapt kan worden. Pel en snijd de rode uien in partjes.<\/li>\n<li style=\"text-align: justify;\">Verhit 5 g Becel in een kleine koekenpan en fruit de sjalot met de knoflook 2 minuten op een laag vuur. Schep de cranberry\u2019s en het broodkruim erdoor en bak ze 1 minuut mee.<\/li>\n<li style=\"text-align: justify;\">Voeg 2 el water toe en schep het geheel goed om. Doe het over in een schaaltje en laat het afkoelen. Schep de gehakte parelhoenfilet, 2 tl van de peterselie en peper er naar smaak door. Verdeel het mengsel over de opengevouwen parelhoenfilets en vouw ze weer dicht. Bind de filets vast met bindtouw.<\/li>\n<li style=\"text-align: justify;\">Kook de aardappelen met de knolselderij in een laagje water in ca. 20 minuten gaar. Verhit intussen de rest van de Becel in een koekenpan en bak de gevulde filets rondom bruin aan. Voeg de rode uiparten toe en bak de parelhoen met de ui in ca. 7 minuten gaar. Schil de appel en snijd het vruchtvlees in piepkleine blokjes.<\/li>\n<li style=\"text-align: justify;\">Giet de aardappelen en de knolselder af maar vang het kookwater op. Stamp ze met een beetje van het kookwater tot een grove knolselder aardappelpuree en breng het geheel op smaak met peper. Roer de appelstukjes erdoor.<\/li>\n<li style=\"text-align: justify;\">Neem de parelhoenfilets uit de pan, snijd ze schuin middendoor en leg ze op de borden. Voeg 3 el heet water aan het bakvet toe, roer het aanbaksel los en lepel de jus over de parelhoen. Schep de puree, de stoofperen en de gebakken uien erbij. Bestrooi de borden met de rest van de peterselie en serveer de gevulde parelhoenfilet met aardappelpuree, ui en stoofpeer direct. Eet smakelijk!<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/gevulde-parelhoenfilet-met-aardappelpuree-ui-en-stoofpeer\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Meer info?\u00a0Lees ons\u00a0artikel \u20186 tips voor een gezonde lunch op het werk\u2019!\u00a0<a href=\"http:\/\/www.life-magazine.be\/nl\/2430-becel-gezond-eten-op-het-werk.html\" target=\"_blank\">Klik hier<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/06\/UNE-life-magazine-boulot.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-2435\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/06\/UNE-life-magazine-boulot.jpg\" alt=\"UNE-life-magazine-boulot\" width=\"332\" height=\"288\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/06\/UNE-life-magazine-boulot.jpg 600w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/06\/UNE-life-magazine-boulot-160x139.jpg 160w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/06\/UNE-life-magazine-boulot-213x185.jpg 213w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/06\/UNE-life-magazine-boulot-131x114.jpg 131w\" sizes=\"auto, (max-width: 332px) 100vw, 332px\" \/><\/a><\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Parelhoen en cranberry&#8217;s: een heerlijke combinatie die perfect past bij de kleurrijke vallende bladeren!<\/p>\n","protected":false},"author":2,"featured_media":3901,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[8],"tags":[325,56,369],"class_list":["post-3899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinair","tag-becel","tag-gezondheid","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept: gevulde parelhoen met stoofpeer - Fifty &amp; 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