{"id":1559,"date":"2013-09-29T19:24:18","date_gmt":"2013-09-29T17:24:18","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=1559"},"modified":"2013-09-29T19:27:36","modified_gmt":"2013-09-29T17:27:36","slug":"perkelt","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=1559","title":{"rendered":"Perkelt"},"content":{"rendered":"

\"IMG_0589\"<\/a><\/p>\n

Kuraci perkelt a bravcovy perkelt<\/a>\u00a0 su v zasade dva rovnake recepty. Odlisuju sa vlastne\u00a0 len dlzkou varenia….a ja vynechavam v kuracom, drvenu rascu. Nejako mi k hydine to korenie nepasuje.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 30 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

2 velke kuracie stehna
\n1 cervena cibula
\n1 velka cervena paprika
\n1 biela paprika
\n1 sladsia feferonka
\n1 stiplava papricka
\n1 PL mleta sladka paprika
\n1 CL cerstve mlete korenie
\n1 CL sol
\n3 PL olej<\/p>\n

\"IMG_0568\"<\/a><\/p>\n

Postup<\/h2>\n

Kuracie stehna vykostime <\/a>, ale kozu im nechame. Vravi sa, ze kura je najchutnejsie ked sa pripravuje spolu s kostou, Floyd v Indii hovoril, ze ani jedna Indka nevari kura bez kosti. Napriek vsetkym odporucaniam, ja kura vykostujem,\u00a0 Vy sa zariadte podla seba.<\/p>\n

Takze mame kuracie maso, ktore nakrajame na kocky. Zeleninu ocistime a pokrajame na vhodne pruzky a kusky a kocky a neviem este ake utvary oblubujete.
\nDo kastrola dame olej a rozohrejeme ho. Poprazime na nom dobre kuracie kusky, prazime dokladne zo vsetkych stran do zlatohneda.<\/p>\n

Po oprazeni, maso odohrnieme do stran, do stredu dame nasekanu cibulu, papriky a feferonky.\u00a0 Posolime, pokorenime<\/p>\n

\"IMG_0581\"<\/a><\/p>\n

vsetko premiesame a prikryjeme pokrievkou. Nechame dusit nejakych 5 minut, kym sa nam pod masom nevytvori taka stavicka. Teraz zasypeme vsetko paprikou a znovu dobre premiesame.<\/p>\n

\"IMG_0583\"<\/a><\/p>\n

Takto pekne obalene, ochutene maso zalejeme vriacou vodou.<\/p>\n

\"IMG_0586\"<\/a><\/p>\n

Prikryjeme pokrievkou a dodusime do makka. Ja som mala hotovo za 20 minut. Cas varenia nam vyrazne skracuje kvalita opecenia masa v prvej faze a podliatie vriacou vodou. Ak sa Vam omacka vydusila dolejte este trochou horucej vody a dosolte.<\/p>\n

\"IMG_0588\"<\/a><\/p>\n

Podavame ako vzdy s haluskami, alebo obdobnou mucnou prilohou. Ale dobre chuti aj s chlebom \ud83d\ude42<\/p>\n

\"IMG_0591\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Kuraci perkelt a bravcovy perkelt\u00a0 su v zasade dva rovnake recepty. Odlisuju sa vlastne\u00a0 len dlzkou varenia….a ja vynechavam v kuracom, drvenu rascu. Nejako mi k hydine to korenie nepasuje. \u010cas pr\u00edpravy:\u00a0 30 min + priprava Po\u010det porci\u00ed (kusov):\u00a0 2 porcie Suroviny: 2 velke kuracie stehna 1 cervena cibula 1 velka cervena paprika 1 biela […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[17],"tags":[],"class_list":["post-1559","post","type-post","status-publish","format-standard","hentry","category-hydina"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s3HW8C-perkelt","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1559"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1559\/revisions"}],"predecessor-version":[{"id":1568,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1559\/revisions\/1568"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}