K\u0159upav\u00e1 ku\u0159ec\u00ed prsa s bylinkovou om\u00e1\u010dkou a bramborovou ka\u0161\u00ed
\nSyt\u00e1 dom\u00e1c\u00ed ve\u010de\u0159e, kter\u00e1 kombinuje zlatav\u011b k\u0159upav\u00e9 ku\u0159e, jemnou bramborovou ka\u0161i a kr\u00e9movou om\u00e1\u010dku. Velkou v\u00fdhodou je, \u017ee om\u00e1\u010dka vznik\u00e1 p\u0159\u00edmo ve stejn\u00e9 p\u00e1nvi jako ku\u0159e.<\/p>\n
Ingredience pro 4 osoby
\nKu\u0159e:<\/p>\n
4 ku\u0159ec\u00ed prsa bez kosti a k\u016f\u017ee
\n250 ml strouhanky
\n2 l\u017e\u00edce \u010derstv\u00e9 petr\u017eelky
\n2 l\u017e\u00edce \u010derstv\u00e9 pa\u017eitky
\n1 l\u017ei\u010dka su\u0161en\u00e9ho tymi\u00e1nu
\n1 l\u017ei\u010dka \u010desnekov\u00e9ho pr\u00e1\u0161ku
\ns\u016fl a pep\u0159
\n2 l\u017e\u00edce olivov\u00e9ho oleje
\nKr\u00e9mov\u00e1 om\u00e1\u010dka:<\/p>\n
250 ml ku\u0159ec\u00edho v\u00fdvaru
\n150 ml smetany ke \u0161leh\u00e1n\u00ed
\ns\u016fl a pep\u0159
\nBramborov\u00e1 ka\u0161e:<\/p>\n
900 g brambor
\n4 l\u017e\u00edce m\u00e1sla
\n150 ml ml\u00e9ka
\ns\u016fl a pep\u0159
\nP\u0159\u00edprava
\nUva\u0159te brambory. Oloupejte je, nakr\u00e1jejte na \u010dtvrtky a va\u0159te v osolen\u00e9 vod\u011b asi 15\u201320 minut, dokud zcela nezm\u011bknou.<\/p>\n
P\u0159ipravte obal. Sm\u00edchejte strouhanku s petr\u017eelkou, pa\u017eitkou, tymi\u00e1nem, \u010desnekov\u00fdm pr\u00e1\u0161kem, sol\u00ed a pep\u0159em.<\/p>\n
P\u0159ipravte ku\u0159e. Prsa osu\u0161te. Pokud jsou p\u0159\u00edli\u0161 siln\u00e1, lehce je naklepejte nebo pod\u00e9ln\u011b upravte tak, aby m\u011bla rovnom\u011brnou tlou\u0161\u0165ku. Pot\u0159ete je olivov\u00fdm olejem a d\u016fkladn\u011b obalte v ochucen\u00e9 strouhance.<\/p>\n
Ope\u010dte ku\u0159e. Na p\u00e1nvi rozeh\u0159ejte olej a ku\u0159ec\u00ed prsa op\u00e9kejte na st\u0159edn\u00edm plameni p\u0159ibli\u017en\u011b 4\u20136 minut z ka\u017ed\u00e9 strany. Povrch m\u00e1 b\u00fdt kr\u00e1sn\u011b zlatav\u00fd a maso mus\u00ed b\u00fdt uvnit\u0159 prope\u010den\u00e9. Bezpe\u010dn\u00e1 vnit\u0159n\u00ed teplota ku\u0159ete je 74 \u00b0C.<\/p>\n
P\u0159ipravte om\u00e1\u010dku. Ku\u0159e vyjm\u011bte a do stejn\u00e9 p\u00e1nve nalijte v\u00fdvar. Va\u0159e\u010dkou uvoln\u011bte ope\u010den\u00e9 kousky ze dna. Nechte 3\u20134 minuty m\u00edrn\u011b probubl\u00e1vat. Pot\u00e9 sni\u017ete teplotu, p\u0159idejte smetanu a va\u0159te dal\u0161\u00edch 3\u20135 minut, dokud om\u00e1\u010dka lehce nezhoustne. Dochu\u0165te sol\u00ed a pep\u0159em.<\/p>\n
Dokon\u010dete ka\u0161i. Brambory sce\u010fte a nechte kr\u00e1tce odpa\u0159it. P\u0159idejte m\u00e1slo a postupn\u011b tepl\u00e9 ml\u00e9ko. Rozma\u010dkejte do hladk\u00e9 konzistence a podle chuti osolte a opep\u0159ete.<\/p>\n
Serv\u00edrujte. Na tal\u00ed\u0159 dejte bramborovou ka\u0161i, p\u0159idejte k\u0159upav\u00e9 ku\u0159ec\u00ed prso a kolem n\u011bj nalijte kr\u00e9movou bylinkovou om\u00e1\u010dku. Ku\u0159e om\u00e1\u010dkou nep\u0159el\u00e9vejte p\u0159\u00edli\u0161, aby z\u016fstalo k\u0159upav\u00e9.<\/p>\n
Tip pro dokonal\u00fd v\u00fdsledek
\nNejd\u016fle\u017eit\u011bj\u0161\u00ed je nep\u0159eplnit p\u00e1nev a nep\u0159el\u00e9vat om\u00e1\u010dkou cel\u00fd k\u0159upav\u00fd povrch ku\u0159ete. Pokud m\u00e1te men\u0161\u00ed p\u00e1nev, ope\u010dte ku\u0159e rad\u011bji ve dvou d\u00e1vk\u00e1ch.<\/p>\n
V\u00fdbornou p\u0159\u00edlohou m\u016f\u017ee b\u00fdt tak\u00e9 jednoduch\u00fd zelen\u00fd sal\u00e1t, kter\u00fd vyv\u00e1\u017e\u00ed kr\u00e9movou ka\u0161i a om\u00e1\u010dku.<\/p>\n
V\u00fdsledek: k\u0159upav\u00e9, \u0161\u0165avnat\u00e9 ku\u0159e + sametov\u00e1 ka\u0161e + v\u00fdrazn\u00e1 om\u00e1\u010dka z v\u00fdpeku. Jednoduch\u00e1 rodinn\u00e1 ve\u010de\u0159e, kter\u00e1 p\u016fsob\u00ed skoro jako j\u00eddlo z restaurace.<\/p>\n","protected":false},"excerpt":{"rendered":"
K\u0159upav\u00e1 ku\u0159ec\u00ed prsa s bylinkovou om\u00e1\u010dkou a bramborovou ka\u0161\u00ed Syt\u00e1 dom\u00e1c\u00ed ve\u010de\u0159e, kter\u00e1 kombinuje zlatav\u011b k\u0159upav\u00e9 ku\u0159e, jemnou bramborovou ka\u0161i…<\/p>\n","protected":false},"author":2,"featured_media":1918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts\/1917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1917"}],"version-history":[{"count":1,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts\/1917\/revisions"}],"predecessor-version":[{"id":1919,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts\/1917\/revisions\/1919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/media\/1918"}],"wp:attachment":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}