{"id":2148,"date":"2013-11-25T17:22:14","date_gmt":"2013-11-25T15:22:14","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2148"},"modified":"2026-04-04T19:28:55","modified_gmt":"2026-04-04T18:28:55","slug":"peceny-kralik-na-tymiane-a-salvii-s-jablkovymi-masovymi-gulkami","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2148","title":{"rendered":"Pe\u010den\u00fd kr\u00e1lik na tymi\u00e1ne a \u0161alvii s jablkovo-m\u00e4sov\u00fdmi gu\u013ekami"},"content":{"rendered":"

\"IMG_0416\"<\/a><\/p>\n

Britsk\u00fa\u00a0 kuchy\u0148u pova\u017eujem za skvel\u00fa, nech si hovor\u00ed kto chce, \u010do chce…vr\u00e1tane Hercule Poirota…
\nJe to m\u00f4j hrdina, ale ide mi na nervy, ke\u010f ju v jednom kuse pova\u017euje za odporn\u00fa :-)- Programy Delie Smith<\/a> som hltala a toto je jej recept<\/a>.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0\u00a0 90 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 3 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

600 g naporciovan\u00fd kr\u00e1lik
\nTenk\u00e9 pl\u00e1tky prerastanej slaniny
\n1 ve\u013ek\u00e1 cibu\u013ea
\n4 str\u00fa\u010diky cesnaku
\nso\u013e, \u010derstvo drven\u00e9 korenie
\nolej
\norech masla
\n3 ly\u017eice sherry (sladk\u00e9 biele v\u00edno), alebo jablkov\u00fd mu\u0161t
\ntymianov\u00e9 vetvi\u010dky
\n\u0161alviov\u00e9 l\u00edstky
\nmali\u010dk\u00e9 zemia\u010diky<\/p>\n

Na m\u00e4sovo-jablkov\u00e9\u00a0 gu\u013eky :<\/p>\n

200g mlet\u00e9 brav\u010dov\u00e9 m\u00e4so
\n1\/2 v\u00e4\u010d\u0161ieho jablka
\n1 ve\u013ek\u00e1 polievkov\u00e1 ly\u017eica nasekan\u00e1 petr\u017elenov\u00e1 v\u0148a\u0165
\n1 men\u0161ia cibu\u013ea
\n1 \u010dajov\u00e1 ly\u017ei\u010dka\u00a0 str\u00fahan\u00e1 citr\u00f3nov\u00e1 k\u00f4ra
\n1 mal\u00e1 ly\u017ei\u010dka tymian
\n1\/2 \u010dajov\u00e1 ly\u017ei\u010dka\u00a0 so\u013e
\n\u010derstvo mlet\u00e9 korenie<\/p>\n

\"IMG_0406\"<\/a><\/p>\n

Postup<\/h2>\n

Priprav\u00edme si suroviny na m\u00e4sov\u00e9 gu\u013eky<\/p>\n

\"IMG_0403\"<\/a><\/p>\n

Jablko zbav\u00edme jadrinca, nemus\u00edme ho bieli\u0165 a pokr\u00e1jame na mali\u010dk\u00e9 kocky.
\nCibu\u013eu nasek\u00e1me na drobno a z tymianovej vetvi\u010dky\u00a0 zo\u0161uchneme mal\u00e9 l\u00edstky.\u00a0 Petr\u017elenov\u00fa v\u0148a\u0165 nasek\u00e1me .V\u0161etko dobre vymie\u0161ame, k\u00fdm sa n\u00e1m zmes nespoj\u00ed. Vytvarujeme gu\u013eky<\/p>\n

\"IMG_0405\"<\/a><\/p>\n

M\u00e4so z kr\u00e1lika, alebo zajaca, umyjeme osu\u0161\u00edme, nasol\u00edme a nakoren\u00edme. Na panvici rozohrejeme\u00a0 olej a m\u00e4so\u00a0 , zo v\u0161etk\u00fdch str\u00e1n, dobre ope\u010dieme do tmavo zlata.<\/p>\n

Cibu\u013eu a cesnak o\u010dist\u00edme a nakr\u00e1jame. D\u00e1me do pek\u00e1\u010dika spolu so \u0161alviov\u00fdmi l\u00edstkami, tymianov\u00fdmi vetvi\u010dkami a pokrop\u00edme dvoma ly\u017eicami oleja.
\nZ\u013eahka osol\u00edme, okoren\u00edme a rukami dobre vymie\u0161ame, aby sme v oleji obalili ka\u017ed\u00fd k\u00fasok na dne pek\u00e1\u010dika.
\nNa cibu\u013eu pouklad\u00e1me gu\u013eky a d\u00e1kymi naolejovan\u00fdmi rukami ich „vyhladk\u00e1me“<\/p>\n

\"IMG_0410\"<\/a><\/p>\n

Ope\u010den\u00e9 kusy m\u00e4sa d\u00f4kladne obal\u00edme do slaninov\u00fdch p\u00e1sikov a polo\u017e\u00edme do pek\u00e1\u010dika<\/p>\n

\"IMG_0411\"<\/a><\/p>\n

Panvicu po opekan\u00ed vylejeme hor\u00facou vodou a\u00a0 vlejeme do pek\u00e1\u010dika.
\nPek\u00e1\u010dik prikryjeme alobalom a d\u00e1me ho do vyhriatej r\u00fary na 220 stup\u0148ov. Pe\u010dieme cca 50 min\u00fat.<\/p>\n

Po\u010das pe\u010denia mal\u00e9 zemia\u010diky o\u010dist\u00edme.
\nAk nechcete , tak bude sta\u010di\u0165, ak ich kefkou dobre omyjete pod te\u010d\u00facou vodou.
\nZemiaky posol\u00edme,\u00a0 prihod\u00edme k nim zbytok \u0161alvie a tymianu,\u00a0 pokrop\u00edme olejom, rukami vymie\u0161ame.<\/p>\n

\"IMG_0414\"<\/a><\/p>\n

Po t\u00fdch cca 50 min\u00fatach vlo\u017e\u00edme zemiaky do pek\u00e1\u010dika k m\u00e4su. Ja som u\u017e nechala pek\u00e1\u010dik odokryt\u00fd, ale nesk\u00f4r som ho znovu prikryla, m\u00e4so z kr\u00e1lika nebolo e\u0161te \u00faplne m\u00e4kk\u00e9 a nechcela som aby mi slanina za\u0161kvr\u010dala, tak som dopekala znovu len pod alobalom.
\nKe\u010f bolo v\u0161etko kone\u010dne m\u00e4kk\u00e9, tak som dala m\u00e4so zapiec\u0165.<\/p>\n

\"IMG_0415\"<\/a><\/p>\n

Po upe\u010den\u00ed som z pek\u00e1\u010dika vybrala m\u00e4so aj zemiaky.
\nA u\u017e na spor\u00e1ku som dorobila v\u00fdpek…pridala som k nemu orech masla a dve polievkov\u00e9 ly\u017eice\u00a0 sherry, m\u00f4\u017eeme nahradi\u0165 portsk\u00fdm, alebo in\u00fdm dezertn\u00fdm sladk\u00fdm v\u00ednom. Pokia\u013e nepreferujete alkohol, tak dolejte trochu jablkovej \u0161\u0165avy…
\nNech\u00e1me prevrie\u0165<\/p>\n

\"IMG_0420\"<\/a><\/p>\n

Ak chcete tak m\u00f4\u017eete om\u00e1\u010dku premixova\u0165, ale mne sa nechcelo a nechala som ju aj s t\u00fdmi k\u00faskami cibule, akur\u00e1t som povyberala stonky z tymianu a vyvaren\u00fa \u0161alviu.<\/p>\n

M\u00e4so z kr\u00e1lika som od kosti obrala a nechala ho v tak\u00fdch kusoch.
\nNa tanieri budete ma\u0165 z toho s\u00edce bordel…..ale pohodln\u00fd bordel.<\/p>\n

Dobr\u00fa chu\u0165.<\/p>\n

\"IMG_0435\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Britsk\u00fa\u00a0 kuchy\u0148u pova\u017eujem za skvel\u00fa, nech si hovor\u00ed kto chce, \u010do chce…vr\u00e1tane Hercule Poirota… Je to m\u00f4j hrdina, ale ide mi na nervy, ke\u010f ju v jednom kuse pova\u017euje za odporn\u00fa :-)- Programy Delie Smith som hltala a toto je jej recept. \u010cas pr\u00edpravy:\u00a0\u00a0 90 min + priprava Po\u010det porci\u00ed (kusov):\u00a0 3 porcie Suroviny: 600 […]<\/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":[36,6],"tags":[],"class_list":["post-2148","post","type-post","status-publish","format-standard","hentry","category-divina-kralik","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-yE","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2148","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=2148"}],"version-history":[{"count":5,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2148\/revisions"}],"predecessor-version":[{"id":11845,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2148\/revisions\/11845"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}