{"id":2429,"date":"2014-01-13T16:52:26","date_gmt":"2014-01-13T14:52:26","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2429"},"modified":"2014-01-13T16:57:18","modified_gmt":"2014-01-13T14:57:18","slug":"kralik-s-greckymi-chutami","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2429","title":{"rendered":"Kr\u00e1lik s gr\u00e9ck\u00fdmi chu\u0165ami"},"content":{"rendered":"

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

Vobec netusim, ci v Grecku vobec konzumuju kralikov, ale v kazdom pripade som tohto zajaca urobila tak trochu na vonavo, ako robievaju\u00a0 v Grecku a pouzila ich tradicne suroviny. Hrozienok sa nebojte, s citronovou stavou tvoria maximalne vyvazenu chut omacky. Ouzo som nemala, ani recinu, mozno mame metaxu, ale aj tak si manzel pravdepodobne k tomuto jedlu naleje cervene vino.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 80 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1 velke , alebo dve male stehna z kralika
\n1 cibula
\n80 g mrkva
\n6 ceresnovych paradajok
\n3 lyzice hrozienka
\nstava z pol citrona
\nstruciky cesnaku na spikovanie
\nvetvicka rozmarinu
\nsuseny tymian
\nsol, cerstvo mlete korenie
\n2 PL olej
\nplatky masla<\/p>\n

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

 <\/p>\n

 <\/p>\n

Postup<\/h2>\n

Ocistime cibulu a cesnak. Cibulu nakrajame na kruzky a cesnakom naspikujeme husto kralicie maso. Ocistenu mrkvu nakrajame na hrubsie hranolky, alebo na tvar aky sa Vam paci.
\nMaso nasolime, posypeme susenym tymianom a cestvo mletym korenim. Na ruky si kvapneme par kvapiek oleja a koreninym votrieme do masa.
\nNa panvici rozohrejeme dve lyzice oleja a maso opecieme zo vsetkych stran do tmavozlata.
\nMaso prelozime do pekacika, posypeme ho cibulou, pridame rozmarinovu vetvicku, hrozienka, male paradajcicky vcelku, mrkvu,\u00a0 vyzmykame citron a po povrchu pokladieme platky masla.<\/p>\n

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

 <\/p>\n

Nakoniec panvicu po opekani vylejeme horucou vodou a vsetko prelejeme do pekacika.
\nJa som prikryla alobalom a dala piect do vyhriatej rury na cca 220, upravte si teplotu podla svojej rury.
\nPiekla som 60 minut a kontrolovala som, ci netreba podlievat, ak bolo, tak som doliala len horucu vodu.
\nPo 60 minutach som dala dolu alobal a zapekala som maso z obidvoch stran. Ked bolo maso hotove, tak sa mi zdala omacka prilis vodava, tak som este dala platok masla.
\nNa zaver som omacku este dosolila.<\/p>\n

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

Ako prilohu som uvarila cestovinovu ryzu a vymiesala ju so sekanou petrzlenovou vnatkou, vsetko preliate omackou. Pred podavanim som stehno vykostila a nakrajala na mensie kusky.<\/p>\n

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

Vobec netusim, ci v Grecku vobec konzumuju kralikov, ale v kazdom pripade som tohto zajaca urobila tak trochu na vonavo, ako robievaju\u00a0 v Grecku a pouzila ich tradicne suroviny. Hrozienok sa nebojte, s citronovou stavou tvoria maximalne vyvazenu chut omacky. Ouzo som nemala, ani recinu, mozno mame metaxu, ale aj tak si manzel pravdepodobne k […]<\/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],"tags":[],"class_list":["post-2429","post","type-post","status-publish","format-standard","hentry","category-divina-kralik"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Db","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2429","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=2429"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2429\/revisions"}],"predecessor-version":[{"id":2437,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2429\/revisions\/2437"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}