{"id":4177,"date":"2015-02-07T22:38:30","date_gmt":"2015-02-07T20:38:30","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4177"},"modified":"2015-02-07T23:16:48","modified_gmt":"2015-02-07T21:16:48","slug":"diviak-v-sipkovej-omacke","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4177","title":{"rendered":"Diviak v \u0161\u00edpkovej om\u00e1\u010dke"},"content":{"rendered":"

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

Na diviacie spizy<\/a> sme uz davno zabudli, takze prisiel cas aj na tento recept.\u00a0 Divinu az tak casto nemam a moje skusenosti s tymto receptom boli nulove, vratane tych z filmu Slavnosti snezenek. No, zbehala som vela receptov , precitala vela kucharskych\u00a0 a knih a nieco som si nakombinovala\u00a0 podla seba. Vysledkom bol skvely , skvely skvely obed. Omacka bola uzasna a som v pokuseni ju vyskusat aj s inym druhom masa. No a od Dobreho Manzela som si vysluzila velku pochvalu, prave mi povedal, ze mal vyslovene obavu, ako to bude chutit, pretoze vedel, ze som to nikdy nerobila a ze je to celkom komplikovany recept a nebol si isty, ci som si to dobre premyslela. Priznam sa, ze vobec som nemala z neho obavy a tak nemajte ani Vy. Prave dnes som videla na topreceptoch uzasny recept na willingtona….tak TOHTO <\/a>by som sa teda bala a velmi, ale ked budem mat nabuduce divinu, tak ak nebudem robit nieco ine, tak bez obav pojdem znovu do sipkovej omacky. Tak.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 2 hodiny pecenie<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1 kg maso z diviacieho stehna
\nhranolceky udenej slaniny na spikovanie
\nhladka muka na obalenie
\nsol, cerstvo mlete korenie
\ntuk na opecenie
\nNa marinadu :
\n1 cibula
\n2 mrkvy
\n1 petrzlen
\n1 maly zeler
\n1 PL cele korenie
\n1 CL cele nove korenie
\npar guliciek borievok
\n6 bobkovych listov
\nkora z 1 citrona
\npasik udenej slaniny
\n200 ml olej + 2 pl
\n100 ml ocot
\n100 ml sladke dezertne vino, ja som dala biele porstke, ak nemate, tak dajte lyzicu cukru
\nNa omacku :
\n4 PL sipkovy lekvar
\n200 ml cervene vino
\ncitronova stava + cukor
\nsol<\/p>\n

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

 <\/p>\n

Postup<\/h2>\n

Malymi hranolkami slaniny, naspikujeme maso.
\nJa som mala maso krasne a v jednom celku, takze som si bola ista jeho gulatym tvarom pri krajani, Ale pokial mate maso\u00a0 velmi clenite, tak ho kludne dajte do sietky z potravinoveho spagatika.<\/a>
\nVsetku zeleninu ocistime a nakrajame na malicke kocky.<\/p>\n

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

Pasik slaniny nakrajame na kusky\u00a0 .\u00a0 Rozohrejeme olej a rozprazime na nom slaninu.
\nDo tuku vhodime bobkovy list a gulicky korenin a nechame uvolnit ich vonu.\u00a0 Citronovu koru nedavame.
\nPridame zeleninu s cibulou a orestujeme.\u00a0 Prilejeme ocot a vino (resp. cukor).\u00a0 Dobre prehrejeme, vypneme zdroj tepla\u00a0 a nechame zeleninu uplne vychladnut.<\/p>\n

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

Maso vlozime do hlbsej nadoby.\u00a0 Nakvapkame nan 2 PL oleja a dobre ho do masa votrieme. Na maso nasypeme\u00a0 orestovanu zeleninu aj s vypecenou stavou…skratka vsetko , vratane citronovej kory.\u00a0 Dbame aby bolo vsetko dokladne premiesane a obalene v tuku.<\/p>\n

\"diviak<\/a>
\nNadobu prikryjeme a dame do chladnicky. Marinujeme niekolko dni, minimalne aspon dva dni.
\nMoje diviacie sa marinovalo 7 dni a ked som ho vybrala z chladnicky, bolo presne tak isto cerstve, ako ked som ho tam vkladala, akurat bolo nadherne odlezane.
\nRozohrejeme trochu oleja. Maso vyberieme z marinady a osusime ho. Osolime ho, posypeme cerstvo mletym korenim\u00a0 obalime ho zlahka v hladkej muke a na tuku ho dobre opecieme zo vsetkych stran.
\nPrelozime ho do pekacika. Na vypeku prehrejeme zeleninu za marinadu, prelozime k masu. Panvicu vylejeme horucou vodu a podlejeme vsetko v pekaciku.<\/p>\n

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

Pekacik utesnime alobalom a vlozime do vyhriatej rury na 190 stupnov. Pecieme kym maso nebude makke.\u00a0 Ak treba obcas prelejte maso stavou, ale vzdy dobre utesnite.
\nJa som piekla hodinu a pol a potom som este pol hodinu pridala.
\nMakke maso vyberieme, vsetko z pekacika vlozime do vyssieho hrnca . Maso polozime na teple miesto.
\nTycovym mixerom zmixujeme zaklad. U nas mame radsej ked je ta stava taka hutna, takze nemixujem do hladka, ale Vy urobte ako chuti Vam.
\nDo hustej omacky vlejeme 200 ml cerveneho vina, privedieme k varu a zacneme pridavat sipkovy lekvar. Stale ochucujeme aby ste dosiahli chut, ktora Vam najviac vyhovuje. Ja som mala hustotu homacky vyhovujucu, ale ak mate velmi huste, tak dolejte vino.\u00a0 Niektore zdroje receptov na diviacie v sipkovej omacke, uvadzadju, ze sa omacka este zahustuje trochou muky , rozlahanej vo vode. To si neviem predstavit,\u00a0 ale ak si myslite, ze to tak chcete, tak v tomto momente je\u00a0 cas, kedy tu muku pridate.
\nOmacku nikdy nevychutnavajte tak, ze strkate lyzicu do hrnca. Vzdy si trochu omacky odoberte na porcelanovy tanier a zachladte ju. Tak ju vychutnate najlepsie. Mne sa zdala dost sladka, tak som pridala par kvapiek balzamikoveho octu. Citronovu stavu som nemala a to balzamiko mi urobilo velmi dobru sluzbu.
\nZ masa odstranime sietku a nakrajame ho na platky.<\/p>\n

Podavame zaliate omackou a s knedlou.<\/p>\n

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

Na diviacie spizy sme uz davno zabudli, takze prisiel cas aj na tento recept.\u00a0 Divinu az tak casto nemam a moje skusenosti s tymto receptom boli nulove, vratane tych z filmu Slavnosti snezenek. No, zbehala som vela receptov , precitala vela kucharskych\u00a0 a knih a nieco som si nakombinovala\u00a0 podla seba. Vysledkom bol skvely , […]<\/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-4177","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-15n","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4177","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=4177"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4177\/revisions"}],"predecessor-version":[{"id":4188,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4177\/revisions\/4188"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}