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15. Recepty
15.1. Hrubé jaternice
Prísady
2 kg bravčový bôčik s kožou
500 g bravčová pečeň
500 g cibuľa
1 00 g bravčová masť
2 ČL drvené nové korenie
1 PL tymián a majorán, sušené
1 ČL biele korenie
1 PL soľ
Príprava
Bravčový bôčik varte v osolenej vode po dobu 1,5 hodiny a nechajte ho vychlad-
núť.
Potom ho zomeľte mlynčekom na mäso so stredným kotúčom. Pečeň pomeľte s
jemnom perforovanom kotúči.
Cibuľu nakrájajte na kocky a osmažte ju na masti. Potom pridajte mäso, pečeň,
korenie a 1/4 l vývaru z bravčového bôčika a dobre premiešajte. Ihneď nalejte
hmotu do pripravených pohárov. Naplňte iba 1/3 pohára!
Poháre varte približne 2 hodiny pri teplote približne 98 °C.
Tento recept môžete obmieňať rôznymi spôsobmi: napríklad môžete pridať rôz-
ne bylinky, cesnak alebo kocky šunky.
15.2. Tekvica v sladko-kyslom náleve
Prísady
2 kg tekvica
1/2 l ocot
1 l voda
1 / 4 l vínny ocot
1 kg cukor
šťava a kôra z jedného citróna
koreň zázvora (na plátky nakrájaný čerstvý zázvor)
tyčinka škorice
niekoľko klinčekov
18336 ML-Kaufland Content MSN 5005 9408 final_rev2.indb 2518336 ML-Kaufland Content MSN 5005 9408 final_rev2.indb 25 19.04.2018 14:18:1919.04.2018 14:18:19
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