{"id":4383,"date":"2015-03-01T18:10:15","date_gmt":"2015-03-01T16:10:15","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4383"},"modified":"2015-03-01T21:30:33","modified_gmt":"2015-03-01T19:30:33","slug":"mlete-maso-zapecene-pod-zemiakovou-kasou-na-sposob-pastierskeho-kolaca","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4383","title":{"rendered":"Mlet\u00e9 m\u00e4so zape\u010den\u00e9 pod zemiakovou ka\u0161ou na sp\u00f4sob pastierskeho kol\u00e1\u010da"},"content":{"rendered":"

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

Pastiersky kolac sa robi z mleteho jahnacieho, kus jahnaciny sice v mraznicke mam, ale to nie je vhodne na tento recept…a setrim si to jahnacie na Velku Noc. Takze som to spancovala a urobila som pastiersky kolac do ktoreho som pouzila mlete bravcove maso.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/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

300 g mlete bravcove
\n1 mrkva
\ntake iste mnozstvo\u00a0 kolke je mrkvy…kvaka (alebo korenovy zeler)
\nvelka hrst mrazeny hrasok
\n1 cibula
\n1 paliva papricka
\n2 cesnakove struciky
\n2 PL olej
\nsol, cerstvo mlete korenie, kyticka mladeho tymianu
\nmaslo + hruba muka na vymazanie zapekacej misy
\n4 vacsie zemiaky
\n1 orech masla
\nmlieko na doslahanie (cca 100 ml)<\/p>\n

 <\/p>\n

Postup<\/h2>\n

Kvaku a mrkvu ocistime a narezeme na male kocky, obidve kopky by mali byt priblizne rovnako velke.
\nCibulu cesnak nasekame, papricku pokrajame
\nNa rozohriatom oleji poprazime cibulu, zaklad posolime a pridame cesnak a papricku.
\nPremiesame, pridame maso a restujeme, kym sa nam nerozpada.
\nVsetko znovu posolime, posypeme cerstvo mletym koreni, pridame mrkvu a kvaku. Podlejeme horucou vodou , privedieme k varu. Znizime\u00a0 zdroj tepla, prikryjeme\u00a0 pokrievkou a dusime nejaku polhodinu.
\nPo pol hodine by malo byt maso, uz na najlepsej ceste, aby sa dorobilo.
\nPridame pasirovane paradajky a dodusime.
\nKed je maso uz hotove, vhodime este mrazeny hrasok a ten nechame zmaknut.
\nHotove ragu,\u00a0 je dostatocne huste, ale nie suche, ak pocas dusenia treba tak podlievajte, ale s mierou.
\nKym sa dusi maso, uvarime v slanej vode zemiaky.
\nDo hotovych dame orech masla a prikryjeme ich na 15 minut.
\nZemiaky popucime a zapracujeme do nich dokladne roztopene maslo. Nakoniec s pomocou mlieka vymiesame zemiakovu kasu.
\nPekacik vytrieme maslom a vysypeme hrubou mukou, alebo struhankou.
\nToto je velmi dolezite, aby sa Vam kolac dobre serviroval…..a ulahci to aj pracu pri umyvani.:D<\/p>\n

Do pekacika presunieme ragu, uhladime ho .
\nNa ragu rozotrieme zemiakovu kasu a povrch nacechrame vidlickou.<\/p>\n

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

Dame do rozohriatej rury a zapekame….ja som zapekala asi tak 25 minut…kym sa mi nacechrane konceky kase, nezacali hnednut.
\n\"pastier<\/a>
\nKolac nechame postat, aby spevnel.
\nPri servirovani\u00a0 mozeme\u00a0 posypat bylinkami a pofrkat roztopenym maslom.<\/p>\n

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

Pastiersky kolac sa robi z mleteho jahnacieho, kus jahnaciny sice v mraznicke mam, ale to nie je vhodne na tento recept…a setrim si to jahnacie na Velku Noc. Takze som to spancovala a urobila som pastiersky kolac do ktoreho som pouzila mlete bravcove maso. \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov): 2 porcie Suroviny: 300 g mlete […]<\/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":[6],"tags":[],"class_list":["post-4383","post","type-post","status-publish","format-standard","hentry","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-18H","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4383","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=4383"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4383\/revisions"}],"predecessor-version":[{"id":4392,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4383\/revisions\/4392"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}