{"id":534,"date":"2016-02-14T19:57:05","date_gmt":"2016-02-14T19:57:05","guid":{"rendered":"http:\/\/www.food-4jazz.cz\/?p=534"},"modified":"2016-03-13T20:18:57","modified_gmt":"2016-03-13T20:18:57","slug":"kure-v-solne-kruste-s-fenyklem-tymianem-a-citronem","status":"publish","type":"post","link":"http:\/\/www.food-4jazz.cz\/index.php\/2016\/02\/14\/kure-v-solne-kruste-s-fenyklem-tymianem-a-citronem\/","title":{"rendered":"Ku\u0159e v soln\u00e9 krust\u011b s fenyklem, tymi\u00e1nem a citronem"},"content":{"rendered":"
\"Ku\u0159e<\/a>
Ku\u0159e v soln\u00e9 krust\u011b<\/figcaption><\/figure>\n
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<\/div>\t
Ku\u0159e v soln\u00e9 krust\u011b s fenyklem, tymi\u00e1nem a citronem<\/div>\t
2016-02-14 20:47:03<\/div>\t\t
Tohle je nejvo\u0148av\u011bj\u0161\u00ed recept, kter\u00fd zn\u00e1m. Sm\u011bs bylin a citronu v\u00e1m doma navod\u00ed p\u0159\u00edmo aromaterapeutickou atmosf\u00e9ru. A taky je to nejlep\u0161\u00ed recept, jak p\u0159ipravit cel\u00e9 ku\u0159e a vyhnout se pozn\u00e1mk\u00e1m typu \" J\u00e1 ty such\u00fd prsa nechci\". Tohle ku\u0159e se d\u00e1 j\u00edst rukama a ur\u010dit\u011b to nebude p\u0159estupek proti bontonu.\nA p\u0159\u00eddavkem funguje jako skv\u011bl\u00fd p\u0159ekv\u00e1pko pro n\u00e1v\u0161t\u011bvu. Tak se t\u011b\u0161te na v\u00fdraz va\u0161ich str\u00e1vn\u00edk\u016f, a\u017e jim na st\u016fl p\u0159istane hrouda v soln\u00e9 krust\u011b, kterou p\u0159\u00edmo p\u0159ed nimi rozbijete a objev\u00ed se fantasticky vo\u0148av\u00e9 ku\u0159e. \u00dapln\u011b v\u00e1m ten moment p\u0159ekvapen\u00ed z\u00e1vid\u00edm!!<\/div>\t
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<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t
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Napsat hodnocen\u00ed<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit Recept<\/a><\/div>\t\t
Tisk<\/div>\t<\/div>\t
<\/div>\t
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\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
15 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
3 hr <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
3 hr 15 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t
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<\/div>\t\t
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\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
15 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
3 hr <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
3 hr 15 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t
Ingredience<\/div>\t\t\t
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  1. 1 ku\u0159e nejvy\u0161\u0161\u00ed kvality 1,5 - 2 kg<\/li>\t\t\t\t
  2. 3 kg hrubozrnn\u00e9 mo\u0159sk\u00e9 soli<\/li>\t\t\t\t
  3. 1 balen\u00ed fenyklov\u00fdch sem\u00ednek<\/li>\t\t\t\t
  4. 2 Bio citrony<\/li>\t\t\t\t
  5. 1 l\u017e\u00edce cel\u00e9ho \u010dern\u00e9ho pep\u0159e<\/li>\t\t\t\t
  6. 1 palice \u010desneku<\/li>\t\t\t\t
  7. 2 pl\u00e1tky m\u00e1sla ( zasunout pod k\u016f\u017ei na prsou)<\/li>\t\t\t\t
  8. hrst \u010derstv\u00e9ho tymi\u00e1nu a rozmar\u00fdnu<\/li>\t\t\t\t
  9. 1 dcl vody<\/li>\t\t\t\t
  10. extra pevn\u00fd alobal<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
    \t\t\t
    Instrukce<\/div>\t\t\t
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    1. Troubu p\u0159edeh\u0159ejte na 200\u00b0C. S\u016fl nasypte do m\u00edsy a sm\u00edchejte s fenyklov\u00fdmi sem\u00ednky, pep\u0159em, \u0161\u0165\u00e1vou ze 2 citron\u016f ( k\u016fru si schovejte) a 1 dcl vody.<\/li>\t\t\t\t
    2. Ku\u0159e nacp\u011bte zbylou k\u016frou z citron\u016f, \u010derstv\u00fdmi bylinami a \u010desnekem. Pod k\u016f\u017ei na prsou zastr\u010dte 2 pl\u00e1tky m\u00e1sla. Ku\u0159e za\u0161ijte p\u00e1r\u00e1tky, aby se tam nedostala \u017e\u00e1dn\u00e1 s\u016fl.<\/li>\t\t\t\t
    3. Vezm\u011bte extra siln\u00fd alobal a utrhn\u011bte 3 pruhy. Polo\u017ete je p\u0159es sebe tak, aby vznikl \u010dtverec o stran\u011b asi 1 metr.<\/li>\t\t\t\t
    4. Na alobalu vytvo\u0159te z 1\/3 soli l\u016f\u017eko pro ku\u0159e. Zbytkem soli opl\u00e1cejte ku\u0159e ze v\u0161ech stran. S\u016fl je d\u00edky vod\u011b vlhk\u00e1, tak\u017ee se bude d\u00e1t tvarovat. Hlavn\u011b nesm\u00ed m\u00edt ku\u0159e d\u00edry v k\u016f\u017ei. Alobal srolujte do \u00fahledn\u00e9ho bal\u00ed\u010dku tak, aby nikde nebyla d\u00edra.<\/li>\t\t\t\t
    5. Bal\u00ed\u010dek s ku\u0159etem vlo\u017ete do trouby. Po 30 minut\u00e1ch ztlumte teplotu na 180\u00b0C a pe\u010dte dal\u0161\u00ed 2 a p\u016fl hodiny. Nemus\u00edte si d\u011blat starost s p\u0159esn\u00fdm \u010dasem. Ku\u0159e je chr\u00e1n\u011bno solnou krustou, tak\u017ee se nesp\u00e1l\u00ed. Dokonce ho m\u016f\u017eete nechat ve vypnut\u00e9 troub\u011b do t\u00e9 doby, ne\u017e se dostav\u00ed host\u00e9.<\/li>\t\t\t\t
    6. A pak p\u0159ich\u00e1z\u00ed okam\u017eik p\u0159ekvapen\u00ed!! P\u0159eneste bal\u00edk s ku\u0159etem na st\u016fl, rozbalte a rozbijte solnou krustu p\u0159\u00edmo p\u0159ed hosty.<\/li>\t\t\t\t
    7. K\u016f\u017ei tentokr\u00e1t o\u017eelte a maso natrhejte na jednotliv\u00e9 porce. Nejlep\u0161\u00ed je serv\u00edrovat s \u010dertv\u00fdm sal\u00e1tem, bagetou nebo bramborov\u00fdmi lup\u00ednky a sklenkou vychlazen\u00e9ho b\u00edl\u00e9ho v\u00edna. Dokonalost sama!<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
      \t\t\t
      Pozn\u00e1mky<\/div>\t\t\t
        \t\t\t\t
      1. V\u00fdborn\u011b se hod\u00ed bazalkov\u00e1 tatarka. M\u016f\u017eete vyrobit dom\u00e1c\u00ed nebo sm\u00edchejte koupenou s nasekanou bazalkou.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
        Publikoval Jazz Queen<\/div>
        Kitchen Table http:\/\/www.food-4jazz.cz\/<\/div>\t\t<\/div>\r\n\t<\/div>\n
        \"Bazalkov\u00e1<\/a>
        Bazalkov\u00e1 tatarka<\/figcaption><\/figure>\n
        \"Ku\u0159e<\/a>
        Ku\u0159e v soln\u00e9 krust\u011b<\/figcaption><\/figure>\n

        \"DSC_9904\"<\/a> \"DSC_9905\" \"DSC_9906\"<\/a> \"DSC_9915\"<\/a><\/p>\n

        \"Ku\u0159e<\/a>
        Ku\u0159e v soln\u00e9 krust\u011b<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

          <\/p>\n","protected":false},"author":4,"featured_media":515,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-534","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maso"],"_links":{"self":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/comments?post=534"}],"version-history":[{"count":8,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/534\/revisions"}],"predecessor-version":[{"id":879,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/534\/revisions\/879"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media\/515"}],"wp:attachment":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media?parent=534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/categories?post=534"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/tags?post=534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}