{"id":558,"date":"2013-07-08T11:10:09","date_gmt":"2013-07-08T09:10:09","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=558"},"modified":"2013-07-08T18:37:09","modified_gmt":"2013-07-08T16:37:09","slug":"anglicke-fasirky-faggots","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=558","title":{"rendered":"Anglick\u00e9 fa\u0161\u00edrky – faggots"},"content":{"rendered":"

\"fagoty8-1\"<\/a><\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 90 minut<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 12 kusov<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500g prerastany masovy bocik bez kosti (alebo mastna krkovicka)
\n100g udena oravska slanina
\n100g bravcova, alebo jahnacia pecienka
\n100g bravcove alebo jahnacie srdce
\n1 PL nasekany tymian
\n12 ks nasekanych salviovych listkov
\n2 lyzicky cerstvo umlete cierne korenie
\n1\/2 lyzicky sol
\n1 mensia nasekana cibula
\ntrochu prasku z muskatoveho oriesku
\n50 g struhanka
\n100 ml plnotucne mlieko
\n200g platy tukovej blany, alebo velmi velmi tenke, az priesvitne platky slaniny<\/p>\n

Na omacku<\/p>\n

2 cibule
\n3 lyzice olej
\norech masla
\n1 lyzica hnedy cukor
\n2 lyzice cerveny, alebo balsamikovy ocot
\n1 kopcovita lyzica hladka muka
\nsol, cervstve mlete korenie
\n500 ml dobry silny hovadzi vyvar<\/p>\n

Postup<\/h2>\n

Maso, slaninu a vnutornosti pomelieme.<\/p>\n

\"fagotyDalsie1-1\"<\/a>
\nMaslo roztopime a orestujeme na nom do makka cibulu + salviu a tymian.
\nK mletemu masu pridame orestovanu cibulu s bylinkami spolu s vypekom.
\nMaso posypeme solou, korenim, muskatovym orechom, pridame struhanku a vlejeme mlieko.<\/p>\n

\"fagotyDalsie2-1\"<\/a>
\nRukami dokladne dokladne vymiesame maso, az s na nam vsetko krasne spoji do kompaktnej hmoty.
\nUrobime gulky velke ako tenisove lopticky. a obalime ich v kuskoch tukovej blany , alebo tenulinkych platoch slaniny.<\/p>\n

\"fagoty1-1\"<\/a><\/p>\n

Na panvici rozohrejeme olej a zo vsetkych stran na nom opecieme gulky, aby sa na nich tuk uzavrel. Prelozime ich do pekaca.<\/p>\n

Ideme si urobit omacku
\nVo vypeku po opekani fasirok, roztopime maslo a opecieme na nom do makka nasekanu cibulu.
\nPridame cukor, premiesame ho a zalejeme octom…nechame restovat, kym sa ocot nevypari….otvorte si okno, lebo to ide strasne do nosa.
\nPridame hladku muku a dobre ju orestujeme…nenechajte ju pripralit. Vsetko nakoniec zalejeme vyvarom a preslahame. Pridame mlete korenie a ak treba sol. Ja som mala ten ocot velmi nevyrazny, tak som este priliala podla svojej chuti.
\nTouto omackou zalejeme fasirky …mali by byt ponorene do dvoch tretin, ak mate omacky malo dolejte este trochou vyvaru, alebo horucou vodou.<\/p>\n

\"fagoty2-1\"<\/a>
\nDame piect do vyhriatej rury prikryte alobaloml\u00a0 Pecieme cca hodinu na 180 stupnoch.
\nPo tomto case, dajme dolu alobal a zapekajme nejakych 20 minut. Ja som nepiekla v trube, ale v remoske a nezdalo sa mi zeby som musela zapekat, takze tuto cast som vynechala.
\nOmacka je tmavohneda a vynikajuca.<\/p>\n

\"fagoty3-2\"<\/a>
\nPodavame so zemiakovou kasou a udusenym mrazenym hraskom.<\/p>\n

 <\/p>\n

Citala som, ze ta starsia generacia Britov sa velmi\u00a0 rozculuje nad tym, stara anglicka kuchyna uz zanika a fagoty budu o chvilu minulostou. A\u00a0 asi maju pravdu, pretoze najviac objednavanym jedlom v Anglicku je indicka kuchyna. Btw…faggots je aj expresivne oznacenie gayov….takze asi tolko k tomu \ud83d\ude00<\/p>\n

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

\u010cas pr\u00edpravy:\u00a0 90 minut Po\u010det porci\u00ed (kusov):\u00a0 12 kusov Suroviny: 500g prerastany masovy bocik bez kosti (alebo mastna krkovicka) 100g udena oravska slanina 100g bravcova, alebo jahnacia pecienka 100g bravcove alebo jahnacie srdce 1 PL nasekany tymian 12 ks nasekanych salviovych listkov 2 lyzicky cerstvo umlete cierne korenie 1\/2 lyzicky sol 1 mensia nasekana cibula […]<\/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-558","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-90","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/558","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=558"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/558\/revisions"}],"predecessor-version":[{"id":564,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/558\/revisions\/564"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}