{"id":236,"date":"2021-05-12T11:38:19","date_gmt":"2021-05-12T11:38:19","guid":{"rendered":"http:\/\/www.farma-podyji.cz\/?page_id=236"},"modified":"2024-12-15T04:46:27","modified_gmt":"2024-12-15T04:46:27","slug":"ovcacky-receptar","status":"publish","type":"page","link":"https:\/\/www.farma-podyji.cz\/index.php\/jehneci-maso\/ovcacky-receptar\/","title":{"rendered":"OV\u010c\u00c1CK\u00dd RECEPT\u00c1\u0158"},"content":{"rendered":"\n

Smyslem tohoto recept\u00e1\u0159e je zve\u0159ejnit recepty n\u00e1s ov\u010d\u00e1k\u016f. N\u011bkdo je odborn\u00edk v\u011bt\u0161\u00ed, jin\u00fd men\u0161\u00ed, n\u011bkdo je ost\u0159\u00edlen\u00fdm veter\u00e1nem v p\u0159\u00edprav\u011b jehn\u011b\u010d\u00edch a skopov\u00fdch specialit, jin\u00fd t\u00e1pe a experimentuje. N\u011bkdo rad\u011bji j\u00e1tra, druh\u00fd ledvinky. V\u011bt\u0161ina recept\u016f je jednoduch\u00fdch, \u0159ekn\u011bme z\u00e1kladn\u00edch. Jin\u00e9, kter\u00e9 se zde mohou \u010dasem objevit, u\u017e pot\u0159ebuj\u00ed zku\u0161en\u00e9ho a trp\u011bliv\u00e9ho kucha\u0159e. <\/p>\n\n\n\n

Obecn\u011b o jehn\u011b\u010d\u00edm mase<\/strong><\/h3>\n\n\n\n

A\u0165 u\u017e jste sly\u0161eli o jehn\u011b\u010d\u00edm mase cokoliv, m\u016f\u017eeme hned v \u00favodu napsat, \u017ee jehn\u011b\u010d\u00ed a kozle\u010d\u00ed maso p\u0159i spr\u00e1vn\u00e9 \u00faprav\u011b nenese onu \u0161iroce sd\u00edlenou p\u0159edstavu o masu, na kter\u00e9m je cosi divn\u00e9ho. Divn\u00e1 je pouze ona zv\u011bst, je\u017e je zako\u0159en\u011bna v mysl\u00edch na\u0161ich ob\u010dan\u016f, tedy p\u0159edev\u0161\u00edm t\u011bch, kte\u0159\u00ed o jehn\u011b\u010d\u00edm mase pouze sly\u0161eli, nikoliv u t\u011bch, kdo jej skute\u010dn\u011b ochutnali. Pravdou je, \u017ee jehn\u011b\u010d\u00ed maso vy\u017eaduje p\u0159i p\u0159\u00edprav\u011b v\u011bt\u0161\u00ed pozornost p\u0159i odstra\u0148ov\u00e1n\u00ed tuku (i kdy\u017e n\u011bkter\u00e9 kultury, nap\u0159\u00edklad ko\u010dovn\u00ed Mongolov\u00e9, si pr\u00e1v\u011b na skopov\u00e9m tuku zakl\u00e1daj\u00ed). Pokud v\u00e1m k p\u0159\u00edprav\u011b z\u016fstane \u010dist\u00e1 svalovina, je jehn\u011b\u010d\u00ed maso delikatesou, kterou nepohrdne star\u00fd mu\u017e, mlad\u00e1 \u017eena a ani d\u00edt\u011b s teprve n\u011bkolika ml\u00e9\u010dn\u00fdmi zuby nep\u0159ijde zkr\u00e1tka. <\/p>\n\n\n\n

Jehn\u011b\u010d\u00ed maso skl\u00edz\u00ed \u00fasp\u011bch i tam, kde jej konzumuj\u00ed lid\u00e9, kte\u0159\u00ed maso jed\u00ed st\u0159\u00eddm\u011b a k p\u0159\u00edle\u017eitostn\u00e9mu poj\u00edd\u00e1n\u00ed jehn\u011b\u010d\u00edho masa z na\u0161eho chovu se n\u00e1m u\u017e n\u011bkolikr\u00e1t poda\u0159ilo p\u0159esv\u011bd\u010dit i p\u00e1r vegetari\u00e1n\u016f. Jeliko\u017e hospoda\u0159\u00edme v re\u017eimu ekologick\u00e9ho zem\u011bd\u011blstv\u00ed a na\u0161e maso je nositelem bio certifikace, m\u016f\u017eeme v\u0159ele doporu\u010dit i vnit\u0159nosti \u2013 srdce, jazyk, j\u00e1tra, ledvinky nebo jehn\u011b\u010d\u00ed \u017ealudky. Mnoho lid\u00ed tyto \u010d\u00e1sti zv\u00ed\u0159ete pova\u017euje za druho\u0159ad\u00e9, co\u017e je pravd\u011bpodobn\u011b zp\u016fsobeno stylem chovu v pr\u016fmyslov\u00e9m zem\u011bd\u011blstv\u00ed. Nicm\u00e9n\u011b z na\u0161\u00ed vlastn\u00ed zku\u0161enosti v\u00edme, \u017ee nen\u00ed nad j\u00e1tra na \u010derven\u00e9m v\u00edn\u011b nebo dr\u0161\u0165kovou pol\u00e9vku z jehn\u011b\u010d\u00edch \u017ealudk\u016f. Ale dost \u0159e\u010d\u00ed. Poj\u010fme se p\u0159em\u00edstit do kuchyn\u011b.<\/p>\n\n\n\n

Pokud jde o Znojmo a p\u0159ilehl\u00e9 krajiny, pak v\u011bzte, \u017ee jehn\u011b\u010d\u00ed maso se v 19. stolet\u00ed z tohoto regionu vyv\u00e1\u017eelo a\u017e na Vala\u0161sko. Tedy Znojemsko b\u00fdvalo pro sv\u00e9 jehn\u011b\u010d\u00ed vyhl\u00e1\u0161enou oblast\u00ed a nyn\u00ed nastal \u010das, abychom tuto sl\u00e1vu znovu vzk\u0159\u00edsili. Jen bychom byli r\u00e1di, kdyby maso z na\u0161eho chovu bylo poj\u00edd\u00e1no co nejbl\u00ed\u017ee na\u0161im pastvin\u00e1m. Tedy zde, na Znojemsku, kter\u00e9, jak douf\u00e1me, se v dohledn\u00e9 dob\u011b stane vyhl\u00e1\u0161en\u00fdm regionem nejen d\u00edky v\u00ednu a okurk\u00e1m, ale i d\u00edky jehn\u011b\u010d\u00edmu masu.  <\/p>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Jehn\u011b\u010d\u00ed h\u0159bet<\/strong><\/h3>\n\n\n\n

Jde o nejkvalitn\u011bj\u0161\u00ed svalovinu na jehn\u011bti. Je typicky \u201esteakov\u00fdm masem\u201c.\u00a0Obsah bal\u00ed\u010dku (i\u00a0s\u00a0obsa\u017een\u00fdm rozmar\u00fdnem a \u010desnekem) vlo\u017ete na rozeh\u0159\u00e1tou p\u00e1nev s\u00a0trochou oleje. Maso restujte na st\u0159edn\u00edm ohni z\u00a0ka\u017ed\u00e9 strany asi 3 minuty. Na z\u00e1v\u011br m\u016f\u017eete vytvo\u0159it trochu om\u00e1\u010dky: za horka podl\u00edt asi deckou \u010derven\u00e9ho v\u00edna s\u00a0mal\u00fdm mno\u017estv\u00edm (p\u016fl mal\u00e9 k\u00e1vov\u00e9 l\u017ei\u010dky) \u0161krobu. Po minut\u011b vypnout plamen, osolit (p\u0159\u00edp. opep\u0159it) a nechat dal\u0161\u00ed minutu \u010di\u00a0dv\u011b odpo\u010dinout. Maso „nafil\u00edrovat“ (nakr\u00e1jet na pl\u00e1tky), p\u0159\u00edloha dle libosti.<\/p>\n\n\n\n

Jehn\u011b\u010d\u00ed kol\u00ednko<\/strong><\/h3>\n\n\n\n

Kol\u00ednko naopak vy\u017eaduje del\u0161\u00ed \u010das p\u0159\u00edpravy, kdy se do masa a v\u00fdpeku dostanou kolageny z kosti a kloubu. Na p\u00e1nvi nebo v kastrolu orestujeme nakr\u00e1jenou cibuli s ko\u0159enovou zeleninou a p\u0159em\u00edst\u00edme do zap\u00e9kac\u00ed misky. N\u00e1sledn\u011b v p\u00e1nvi na tro\u0161e oleje kr\u00e1tce orestujeme i kol\u00ednka a um\u00edst\u00edme do t\u00e9\u017ee misky na p\u0159ipraven\u00fd z\u00e1klad. Bylinky \u010di ko\u0159en\u00ed dod\u00e1me dle vkusu- vhodn\u00fd je rozmar\u00fdn, tymi\u00e1n, saturejka nebo klidn\u011b i major\u00e1nka. Podlijeme trochou v\u00edna, p\u0159ikryjeme a dus\u00edme v troub\u011b \u010di remosce p\u0159i asi 140o<\/sup>C zhruba 2 hodiny. Ob\u010das zkontrolujeme, zda se v\u00edno nevydusilo \u2013 dol\u00e9vat. Ke konci p\u0159\u00edpravy osol\u00edme a p\u0159id\u00e1me \u010desnek, sekan\u00fd nebo p\u016flen\u00e9 strou\u017eky. Vhodnou p\u0159\u00edlohou je bramborov\u00e1 ka\u0161e nebo \u0161pen\u00e1t.<\/p>\n\n\n\n

Jehn\u011b\u010d\u00ed k\u00fdta<\/strong><\/h3>\n\n\n\n

K\u00fdta je kvalitn\u00ed svalovinou pro r\u016fznorod\u00e9 zp\u016fsoby p\u0159\u00edpravy. \u0158\u00edzky, gul\u00e1\u0161, rag\u00fa nebo medailonky. Nijak zvl\u00e1\u0161\u0165 se co do p\u0159\u00edpravy neli\u0161\u00ed od jin\u00fdch druh\u016f masa, jen je vhodn\u00e1 krat\u0161\u00ed doba tepeln\u00e9ho opracov\u00e1n\u00ed, nebo\u0165 jde o maso k\u0159ehk\u00e9 z mlad\u00fdch zv\u00ed\u0159at.<\/p>\n\n\n\n

Redyck\u00fd jehn\u011b\u010d\u00ed gul\u00e1\u0161<\/strong><\/h3>\n\n\n\n
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Ingredience:<\/strong> jehn\u011b\u010d\u00ed maso, cibule, \u010derven\u00e1 paprika,
olej, s\u016fl, pep\u0159

Restujte mnoho cibule ve velk\u00e9m hrnci. Zapra\u0161te \u010dervenou paprikou a p\u0159idejte jehn\u011b\u010d\u00ed maso nakr\u00e1jen\u00e9 na kostky dle va\u0161eho vkusu. Sma\u017ete, m\u00edchejte, sma\u017ete. Po n\u011bjak\u00e9m \u010dase podlijte v\u00fdvarem. Osolte. Opep\u0159ete.
Va\u0159te pod pokli\u010dkou. Ob\u010das zkontrolujte a prom\u00edchejte. A\u017e bude maso m\u011bkk\u00e9, vypn\u011bte plamen a p\u0159ipravte si tal\u00ed\u0159e. Celkov\u00e1 doba varu dle st\u00e1\u0159\u00ed zv\u00ed\u0159ete 2\u20133 hodiny.

Doporu\u010den\u00e1 p\u0159\u00edloha:<\/strong> chl\u00e9b.<\/p>\n\n\n\n

Tento gul\u00e1\u0161 byl uva\u0159en p\u0159i p\u0159\u00edle\u017eitosti prvn\u00edho podyjsk\u00e9ho redyku na Kate\u0159insk\u00e9m dvo\u0159e v listopadu 2016. Na sn\u00edmku m\u00edch\u00e1 gul\u00e1\u0161 pastevec Bohumir. (foto: Krist\u00fdna Urb\u00e1nkov\u00e1)<\/em><\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Balk\u00e1nsk\u00fd kotl\u00edk<\/strong><\/h3>\n\n\n\n

(p\u016fvodn\u00ed recept ov\u010d\u00e1ka Toma, zapsal a mnohokr\u00e1t v kuchyni p\u0159ipravil pastevec Michael)<\/em>
Ingredience:<\/strong> <\/em>jehn\u011b\u010d\u00ed plec nebo k\u00fdta, raj\u010data, papriky, cibule, \u010derven\u00e1 paprika (ko\u0159en\u00ed), balk\u00e1nsk\u00fd s\u00fdr \/ makedonsko siren\u011b \/ ov\u010d\u00ed s\u00fdr feta, olej, s\u016fl, pep\u0159<\/p>\n\n\n\n

Restujeme cibulku, k n\u00ed p\u0159ihod\u00edme na men\u0161\u00ed kostky nakr\u00e1jen\u00e9 maso a pokra\u010dujeme, dokud se maso nezat\u00e1hne. P\u0159id\u00e1me \u010dervenou papriku (ko\u0159en\u00ed), trochu soli, trochu pep\u0159e, podlijeme v\u00fdvarem a dus\u00edme cca 30\u201360 minut. P\u0159id\u00e1me polovinu zelen\u00e9 papriky a raj\u010dat (nakr\u00e1jen\u00e9 podobn\u011b jako maso) a dus\u00edme cca 1 hodinu. P\u0159id\u00e1me druhou polovinu zelen\u00e9 papriky a raj\u010dat a dus\u00edme je\u0161t\u011b jednu hodinu. Po celkov\u00e9 dob\u011b cca 2 hodin by m\u011blo b\u00fdt v\u0161e hotov\u00e9, ale z\u00e1le\u017e\u00ed t\u00e9\u017e na st\u00e1\u0159\u00ed zv\u00ed\u0159ete. U skopov\u00e9ho m\u016f\u017ee proces trvat i o hodinu d\u00e9le. Serv\u00edrujeme hork\u00e9, posypan\u00e9 nastrouhan\u00fdm balk\u00e1nsk\u00fdm s\u00fdrem. <\/p>\n\n\n\n

Doporu\u010den\u00e1 p\u0159\u00edloha:<\/strong> r\u00fd\u017ee nebo chleba.<\/p>\n\n\n\n

Jehn\u011b\u010d\u00ed j\u00e1tra na \u010derven\u00e9m v\u00edn\u011b<\/strong><\/h3>\n\n\n\n

(p\u016fvodn\u00ed recept majitele st\u00e1d Petra Kosm\u00e1ka, sepsal a mnohokr\u00e1t v kuchyni p\u0159ipravil pastevec Michael)<\/em>
Ingredience:<\/strong> <\/em>jehn\u011b\u010d\u00ed j\u00e1tra (kozle\u010d\u00ed j\u00e1tra), \u010derven\u00e9 v\u00edno, \u010desnek, tymi\u00e1n, jalovec, olej, s\u016fl, pep\u0159

<\/em>!!! upozorn\u011bn\u00ed !!! j\u00e1tra osolte a\u017e v samotn\u00e9m z\u00e1v\u011bru<\/strong><\/p>\n\n\n\n

J\u00e1tra nakr\u00e1j\u00edme na mal\u00e9 kostky, osmahneme cibulku, p\u0159id\u00e1me j\u00e1tra a sma\u017e\u00edme cca 5\u201310 minut. Pot\u00e9 p\u0159id\u00e1me \u0161petku tymi\u00e1nu, rozmar\u00fdnu a p\u00e1r kuli\u010dek jalovce. Podlijeme \u010derven\u00fdm v\u00ednem a trochou vody, l\u00e9pe v\u00fdvaru a nech\u00e1me cca 10\u201320 minut dusit. Dod\u00e1me zbytek ko\u0159en\u00ed, osol\u00edme (pozor nesol\u00edme na za\u010d\u00e1tku, ale a\u017e kdy\u017e jsou j\u00e1tra m\u011bkk\u00e1) a podle pot\u0159eby m\u016f\u017eeme je\u0161t\u011b podl\u00edt v\u00ednem\/vodou a nechat dusit max. 5 minut. Vypneme a p\u0159id\u00e1me drcen\u00fd \u010desnek.

Doporu\u010den\u00e1 p\u0159\u00edloha: <\/strong>r\u00fd\u017ee<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Pe\u010den\u00fd kozle\u010d\u00ed h\u0159bet<\/strong><\/h3>\n\n\n\n

(v\u011b\u0159te, i toto lze zkazit…)<\/em>
Ingredience: <\/strong>jehn\u011b\u010d\u00ed\/kozle\u010d\u00ed h\u0159bet, cibule, sn\u00edtky rozmar\u00fdnu, olivov\u00fd olej, \u010desnek, s\u016fl

H\u0159bet posol\u00edme, pot\u0159eme olejem sm\u00edchan\u00fdm s drcen\u00fdm \u010desnekem, posypeme rozmar\u00fdnem. Nech\u00e1me v chladu p\u00e1r hodin odst\u00e1t, t\u0159eba i den. Do pek\u00e1\u010de vlo\u017e\u00edme p\u00e1r cibul\u00ed nakr\u00e1jen\u00fdch na kole\u010dka, p\u0159id\u00e1me h\u0159bet a pe\u010deme pod pokli\u010dkou. P\u00e9ct se d\u00e1 na mnoho teplot s r\u016fznou d\u00e9lkou pe\u010den\u00ed. Zkuste p\u00e9ct nap\u0159. na 100\u2013120 stup\u0148\u016f. Doba pe\u010den\u00ed m\u016f\u017ee b\u00fdt cca 4\u20136 hodin. P\u0159i teplot\u011b cca 160 stup\u0148\u016f pe\u010deme cca 2\u20133 hodiny.

Doporu\u010den\u00e1 p\u0159\u00edloha: <\/strong>bramborov\u00e1 ka\u0161e nebo \u0161\u0165ouchan\u00e9 brambory



Ji\u017e brzy se m\u016f\u017eete t\u011b\u0161it na tyto speciality:<\/strong>   
Jehn\u011b\u010d\u00ed ledvinky dle Petra Kosm\u00e1ka
Kozle\u010d\u00ed \u010dorba redykovsk\u00e1
Jehn\u011b\u010d\u00ed pa\u0161tika dle ov\u010d\u00e1ka Toma
a mo\u017en\u00e1 i Haggis…<\/p>\n\n\n\n

JEHN\u011a\u010c\u00cd MASO \u2013 CEN\u00cdK<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"

Smyslem tohoto recept\u00e1\u0159e je zve\u0159ejnit recepty n\u00e1s ov\u010d\u00e1k\u016f. N\u011bkdo je odborn\u00edk v\u011bt\u0161\u00ed, jin\u00fd men\u0161\u00ed, n\u011bkdo je ost\u0159\u00edlen\u00fdm veter\u00e1nem v p\u0159\u00edprav\u011b jehn\u011b\u010d\u00edch a skopov\u00fdch specialit, jin\u00fd t\u00e1pe a experimentuje. N\u011bkdo rad\u011bji j\u00e1tra, druh\u00fd ledvinky. V\u011bt\u0161ina recept\u016f je jednoduch\u00fdch, \u0159ekn\u011bme z\u00e1kladn\u00edch. Jin\u00e9, kter\u00e9 se zde mohou \u010dasem objevit, u\u017e pot\u0159ebuj\u00ed zku\u0161en\u00e9ho a trp\u011bliv\u00e9ho kucha\u0159e.  Obecn\u011b o jehn\u011b\u010d\u00edm mase … <\/p>\n

Read the full post →„OV\u010c\u00c1CK\u00dd RECEPT\u00c1\u0158“<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":38,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.farma-podyji.cz\/index.php\/wp-json\/wp\/v2\/pages\/236"}],"collection":[{"href":"https:\/\/www.farma-podyji.cz\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.farma-podyji.cz\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.farma-podyji.cz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.farma-podyji.cz\/index.php\/wp-json\/wp\/v2\/comments?post=236"}],"version-history":[{"count":37,"href":"https:\/\/www.farma-podyji.cz\/index.php\/wp-json\/wp\/v2\/pages\/236\/revisions"}],"predecessor-version":[{"id":824,"href":"https:\/\/www.farma-podyji.cz\/index.php\/wp-json\/wp\/v2\/pages\/236\/revisions\/824"}],"up":[{"embeddable":true,"href":"https:\/\/www.farma-podyji.cz\/index.php\/wp-json\/wp\/v2\/pages\/38"}],"wp:attachment":[{"href":"https:\/\/www.farma-podyji.cz\/index.php\/wp-json\/wp\/v2\/media?parent=236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}