{"id":4157,"date":"2015-02-04T16:33:11","date_gmt":"2015-02-04T14:33:11","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4157"},"modified":"2015-02-07T22:41:12","modified_gmt":"2015-02-07T20:41:12","slug":"diviak-na","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4157","title":{"rendered":"Diviak na \u0161p\u00edzoch"},"content":{"rendered":"

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

Rozmrazila som balicek masa, kde bolo napisane *Diviak Mina*\u00a0 \ud83d\ude00 Vobec som to nezobrala osobne, Jozko z Podkonic mi vzdy dava divinu,\u00a0 prenadherne rozdelenu do balickov, uhladne zabalenu, pofelovanu a vynikajucej kvality. Toto bol, ale mimoriadne pekny kus masa. A tak som ho rozdelila na dve casti a nabuduce bude diviak na sipkovej omacke.<\/a><\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 30 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Maso z diviaka
\nKolieska pikantnej\u00a0 klobasy
\nSalotky
\nTenke pasy prerastanej slaniny
\nMaslo
\n5 strucikov cesnaku
\nbylinky na divinu (tymian, rozmarin,\u00a0 materina duska , drveny jalovec a podobne)
\ncitronova stava
\nsol
\n1 PL olej<\/p>\n

Na prvu a druhu marinadu :
\nmlieko
\nmaslo<\/p>\n

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

Postup<\/h2>\n

Maso z diviaka odblanime, ak ma rozne slachy, vyrezeme ich.<\/p>\n

Maso nakrajame na platky, tak aby bol prave na spiz. Dame ich do misy a zalejeme sladkym mliekom tak, aby boli prikryte.
\nOdlozime na 24 hodin do chladnicky.
\nVyberieme z mlieka, osusime a dame naspat do misy.
\nRoztopime maslo, tak, aby sa neskvarilo a maso zalejeme maslom.
\nMusi sa vytvorit na mase vrstva masla, aby sa nedostal k masu vzduch.
\nTakto moze maso v masle stat v chladnicke aj niekolko dni….to moje som zalievala maslom v nedelu a dnes je streda, ale keby som chcela, tak ho kludne necham aj do soboty. Spravne zaliatemu masu sa nic nemoze stat.<\/p>\n

\"diviak<\/a>
\nMaso pred pripravou vyberieme a maslo olupeme. Ja neviem co mam s tym maslom robit,\u00a0 tak ho vyhadzujem, mozno by mi dal niekto najradsej teraz po prstoch. Musim sa opytat skusenejsich, ze ci sa da to maslo nejako este pouzit.
\nNastastie som robila len asi z 300g masa, takze som toho masla nevyhodila tak vela. Ale davam si do pripomienok, ze si musim zistit, ci\u00a0 ho mozem dalej pouzit , pri tepelnom spracovani masa.
\nV kastroliku si roztopime maslo bez rozprazania. Ked vychladne, prelisujeme do neho cesnakove struciky a korenie na divinu.
\nKusy masa poriadne v ochutenom masle obalime.
\nK divine sa patri davat udenu slaninu, bohuzial ja taku nemam. Kupila som si tenke pasiky ranajkovej slaniny, je prerastana a vonia po udeni.
\nSalotky som ocistila a prerezala na polovicu. Kazdu salotku som obalila do pasikov slaniny.<\/p>\n

\"diviak<\/a>
\nMala som tak istotu, ze sa mi pocas pecenia nerozpadne a ze slanina nebude specena, lebo bude od sladkej salotkovej stavy.
\nKlobasu nakrajame na kolieska. Ja som mala udenu domacu a tato sa mi nezda celkom vhodna na spiz, skor by som dala taku z makkej udeniny, co je o nieco mastnejsia.
\nMy sme si uz zvykli, ale si pamatam,\u00a0 ked sme to jedli prvykrat, tak sme to hovorili, ze by mala byt klobasa mastnejsia.
\nNo a pripravime si spizy.\u00a0 Mne sa osvedcilo napichovat maso na ihlu, nie jeho stredom, ale ho ihlou prepletiem. Ako ked sparatkom uzatvarate nejaky zavitok.
\nStriedavo napichujeme maso, salotku a klobasu.
\nKed su spizy hotove bohato ich vykropime citronovou stavou, posolime a pokorenime.
\n\"diviak<\/a><\/p>\n

Na panvici rozohrejeme olej a spizy opecieme z obidvoch stran.
\nPrelozime ich do pekacika. Vypek z panvice rozriedime horucou vodou a podlejeme maso v pekaciku.
\nJa som k tomu dala este lyzicu oleja.<\/p>\n

\"diviak<\/a>
\nUtesnime alobalom a dame piect do rury na 190 stupnov , moja upiekla maso cca do hodiny a pol.
\nAko prilohu som podavala zlate zemiaky.<\/p>\n

Vyberieme si mensie zemiaky, ocistime ich a prekrojime na polovice. Pekacik vytrieme bravcovou mastou a pokladieme zemiaky reznou stranou dolu.<\/p>\n

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

Polozime do vyhriatej rury na 200 stupnov. Po 20 minutach zemiaky otocime na druhu stranu a dopecieme dalsich 15 az 20 minut.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rozmrazila som balicek masa, kde bolo napisane *Diviak Mina*\u00a0 \ud83d\ude00 Vobec som to nezobrala osobne, Jozko z Podkonic mi vzdy dava divinu,\u00a0 prenadherne rozdelenu do balickov, uhladne zabalenu, pofelovanu a vynikajucej kvality. Toto bol, ale mimoriadne pekny kus masa. A tak som ho rozdelila na dve casti a nabuduce bude diviak na sipkovej omacke. \u010cas […]<\/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-4157","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-153","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4157","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=4157"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4157\/revisions"}],"predecessor-version":[{"id":4186,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4157\/revisions\/4186"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}