{"id":1123,"date":"2017-09-14T09:40:33","date_gmt":"2017-09-14T07:40:33","guid":{"rendered":"http:\/\/www.hanfcooking.at\/blog\/?page_id=1123"},"modified":"2018-07-08T16:57:47","modified_gmt":"2018-07-08T14:57:47","slug":"kuerbismedaillons-in-der-hanfkruste","status":"publish","type":"page","link":"https:\/\/www.hanfcooking.at\/?page_id=1123","title":{"rendered":"K\u00fcrbismedaillons in der Hanfkruste"},"content":{"rendered":"\t\t
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Zutaten:<\/strong><\/p>

600g K\u00fcrbis (Langer von Neapel)
100g Hanfn\u00fcsse gesch\u00e4lt (oder\u00a0 Sesam)
80g Dinkel-Vollkornmehl
2 Eier\u00a0 ( Vegan: statt Eier \u2013 Sojagurt)
400g Weintrauben rot\/wei\u00df
20ml Balsamicoglace
4EL Oliven\u00f6l
Salz, Pfeffer, Chili, Mutterk\u00fcmmel, roter Curry,<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Zubereitung:<\/strong><\/p>

Den DG auf 100\u00b0C vorheizen.<\/p>

Den K\u00fcrbis in 2 cm starke Scheiben schneiden und die Schale entfernen. Nun mit einem runden Ausstecher Medaillons aus dem K\u00fcrbis stechen.<\/p>

Aus den Aromaten Salz, Pfeffer, Chili, Mutterk\u00fcmmel, roter Curry eine Mischung zusammenstellen.<\/p>

Die Hanfn\u00fcsse in einer trockenen Pfanne bei 70\u00b0C leicht anr\u00f6sten und in eine Sch\u00fcssel geben. Die Eier in einer Sch\u00fcssel verschlagen und die W\u00fcrzmischung dazu geben. Das Mehl ebenfalls in eine Sch\u00fcssel geben nun die K\u00fcrbismedaillons einseitig erst in Mehl, dann in Ei und zum Schluss in die ger\u00f6steten Hanfkerne tauchen. Ein ungelochtes Garblech mit 2 EL Oliven\u00f6l auspinseln und die K\u00fcrbismedaillons mit der Panade nach oben aufsetzen.<\/p>

Im DG bei 100\u00b0C 13 Minuten d\u00e4mpfen. In der Zwischenzeit in einer Pfanne das restliche Oliven\u00f6l erhitzen. Die Weintraube halbieren und in der Pfanne scharf anbraten. Nun mit der Balsamicoglace abl\u00f6schen und nochmals kurz durchschwenken. Die fertigen K\u00fcrbismedaillons auf den Trauben anrichten.<\/p>

Tipp: Dazu passt Couscous.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Zutaten: 600g K\u00fcrbis (Langer von Neapel) 100g Hanfn\u00fcsse gesch\u00e4lt (oder\u00a0 Sesam) 80g Dinkel-Vollkornmehl 2 Eier\u00a0 ( Vegan: statt Eier \u2013 Sojagurt) 400g Weintrauben rot\/wei\u00df 20ml Balsamicoglace 4EL Oliven\u00f6l Salz, Pfeffer, Chili, Mutterk\u00fcmmel, roter Curry, Zubereitung: Den DG auf 100\u00b0C vorheizen. Den K\u00fcrbis in 2 cm starke Scheiben schneiden und die Schale entfernen. Nun mit einem […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1123","page","type-page","status-publish","hentry"],"yoast_head":"\nK\u00fcrbismedaillons in der Hanfkruste - hanfcooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hanfcooking.at\/?page_id=1123\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"K\u00fcrbismedaillons in der Hanfkruste - hanfcooking\" \/>\n<meta property=\"og:description\" content=\"Zutaten: 600g K\u00fcrbis (Langer von Neapel) 100g Hanfn\u00fcsse gesch\u00e4lt (oder\u00a0 Sesam) 80g Dinkel-Vollkornmehl 2 Eier\u00a0 ( Vegan: statt Eier \u2013 Sojagurt) 400g Weintrauben rot\/wei\u00df 20ml Balsamicoglace 4EL Oliven\u00f6l Salz, Pfeffer, Chili, Mutterk\u00fcmmel, roter Curry, Zubereitung: Den DG auf 100\u00b0C vorheizen. Den K\u00fcrbis in 2 cm starke Scheiben schneiden und die Schale entfernen. 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