{"id":2453,"date":"2022-04-27T14:52:18","date_gmt":"2022-04-27T12:52:18","guid":{"rendered":"https:\/\/www.magickazena.sk\/magazin\/?p=2453"},"modified":"2022-04-27T14:53:17","modified_gmt":"2022-04-27T12:53:17","slug":"exotika-v-kuchyni-juzna-amerika-brazilia","status":"publish","type":"post","link":"https:\/\/www.magickazena.sk\/magazin\/2022\/04\/27\/exotika-v-kuchyni-juzna-amerika-brazilia\/","title":{"rendered":"Exotika v kuchyni – Ju\u017en\u00e1 Amerika \u2013 Braz\u00edlia"},"content":{"rendered":"\n

Ani v\u00e1s u\u017e nebav\u00ed vari\u0165 st\u00e1le dokola to ist\u00e9? Pre\u010do teda nesiahnu\u0165 po nie\u010dom, na \u010dom ste si zatia\u013e pochutn\u00e1vali len v re\u0161taur\u00e1ci\u00e1ch po\u010das va\u0161ej exotickej dovolenky? Nebojte sa, nie je to tak\u00e9 n\u00e1ro\u010dn\u00e9, akoby sa na prv\u00fd poh\u013ead mohlo zda\u0165. Vydajte sa so svojou kuchy\u0148ou letom svetom a in\u0161pirujte sa tradi\u010dn\u00fdmi jedlami z r\u00f4znych kontinentov.<\/strong><\/p>\n\n\n\n

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https:\/\/pixabay.com\/images\/id-5181840\/<\/figcaption><\/figure>\n\n\n

Recept na feijoadu poch\u00e1dza p\u00f4vodne z Portugalska, no udom\u00e1cnil sa i v\u00a0Braz\u00edlii, a to najm\u00e4 v\u010faka otrokom cukrov\u00fdch plant\u00e1\u017e\u00ed, ktor\u00ed si z\u00a0nechcen\u00fdch zvy\u0161kov zo zak\u00e1\u013ea\u010dky (menej hodnotn\u00e9 druhy m\u00e4sa z\u00a0prasa\u0165a, ako u\u0161i, ryp\u00e1k, chvost, papr\u010dky, ko\u017ea, mastn\u00e9 \u010dasti \u010di vn\u00fatornosti) od svojich p\u00e1nov pripravovali pokrm. Nesk\u00f4r sa stal braz\u00edlskym n\u00e1rodn\u00fdm jedlom. Mnoho \u013eud\u00ed v\u0161ak m\u00e1 vo\u010di brav\u010dov\u00fdm u\u0161iam, ryp\u00e1kom \u010di chvostom v kuchyni predsudky. Na pr\u00edpravu feijoady ich ale nevyhnutne pou\u017ei\u0165 nemus\u00edme. Tak\u00e1to feijoada potom bude vo feijoadovej terminol\u00f3gii patri\u0165 medzi tzv. nekompletn\u00e9 feijoady. A ako ju pripravi\u0165?<\/p>\n

\u00a0<\/p>\n

Feijoada<\/strong><\/h3>\n

Ingrediencie<\/h3>\n
    \n
  • 1 kg \u010diernej fazule<\/li>\n
  • 1,2 kg \u00faden\u00e9ho brav\u010dov\u00e9ho kolena<\/li>\n
  • 0,5 kg solen\u00e9ho brav\u010dov\u00e9ho b\u00f4\u010dika prerasten\u00e9ho ko\u017eou<\/li>\n
  • 0,5 kg brav\u010dov\u00fdch rebierok s kos\u0165ou<\/li>\n
  • 2 no\u017ei\u010dky dom\u00e1cej klob\u00e1sy<\/li>\n
  • 2 no\u017ei\u010dky pikantnej klob\u00e1sy<\/li>\n
  • 8 str\u00fa\u010dikov cesnaku<\/li>\n
  • 1 ve\u013ek\u00e1 cibu\u013ea<\/li>\n
  • cca 15 zrniek cel\u00e9ho \u010dierneho korenia<\/li>\n
  • 2 zrnk\u00e1 nov\u00e9ho korenia<\/li>\n
  • 4 bobkov\u00e9 listy<\/li>\n
  • 2 \u010dili papri\u010dky.<\/li>\n<\/ul>\n

    Pr\u00edloha<\/h3>\n
      \n
    • 1 kg \u0161pen\u00e1tu<\/li>\n
    • 2 \u2013 3 pomaran\u010de<\/li>\n
    • 3 stonky zeleru<\/li>\n
    • pod\u013ea potreby petr\u017elenov\u00e1 v\u0148a\u0165<\/li>\n
    • uvaren\u00e1 ry\u017ea<\/li>\n<\/ul>\n

      Postup<\/h3>\n
        \n
      1. Prebrat\u00fa a\u00a0umyt\u00fa fazu\u013eu namo\u010d\u00edme aspo\u0148 pol d\u0148a pred za\u010diatkom varenia do studenej vody.<\/li>\n
      2. M\u00e4so d\u00e1me do hrnca, prid\u00e1me polovicu cibule, \u010dierne a nov\u00e9 korenie, 3 str\u00fa\u010diky cesnaku a\u00a03 bobkov\u00e9 listy. Zalejeme vodou, aby bolo m\u00e4so ponoren\u00e9, a d\u00e1me vari\u0165.<\/li>\n
      3. Do hrnca d\u00e1me namo\u010den\u00fa fazu\u013eu a neprikryt\u00fa ju privedieme do varu. Po zovret\u00ed fazu\u013eu nech\u00e1me 10 min\u00fat odpo\u010d\u00edva\u0165 vo vode, ktor\u00fa n\u00e1sledne zlejeme. Fazu\u013eu op\u00e4\u0165 zalejeme \u010distou vodou, prid\u00e1me druh\u00fa polovicu cibule, nieko\u013eko str\u00fa\u010dikov cesnaku, bobkov\u00fd list, \u0161tipku drvenej rasce a soli, prikryjeme a var\u00edme.<\/li>\n
      4. Asi po dvoch hodin\u00e1ch, ke\u010f je u\u017e m\u00e4so m\u00e4kk\u00e9 a aj m\u00e4so z rebierok sa samo zlupuje od kost\u00ed, vyberieme ho z\u00a0v\u00fdvaru a pokr\u00e1jame na mal\u00e9 k\u00fasky, ktor\u00e9 vr\u00e1time sp\u00e4\u0165 do hrnca.<\/li>\n
      5. Klob\u00e1sy pokr\u00e1jame a\u00a0prid\u00e1me ich do hrnca k m\u00e4su. Vodu nedolievame, preto\u017ee feijoada m\u00e1 by\u0165 hustej\u0161ia.<\/li>\n
      6. Do hrnca s m\u00e4som a m\u00e4sov\u00fdm v\u00fdvarom prid\u00e1me uvaren\u00fa \u010diernu fazu\u013eu aj s trochou vody, v ktorej sa varila, a za ob\u010dasn\u00e9ho mie\u0161ania e\u0161te chv\u00ed\u013eu povar\u00edme. Mali by sme z\u00edska\u0165 konzistenciu hustej\u0161ej om\u00e1\u010dky.<\/li>\n
      7. Na panvici na olivovom oleji osma\u017e\u00edme na jemn\u00e9 pl\u00e1tky pokr\u00e1jan\u00fd cesnak, prid\u00e1me sparen\u00fd \u0161pen\u00e1t a prehrejeme. Dochut\u00edme so\u013eou, koren\u00edm, pr\u00edpadne p\u00e1r kvapkami citr\u00f3na.<\/li>\n
      8. Ry\u017eu uvar\u00edme be\u017en\u00fdm sp\u00f4sobom. Pomaran\u010d pokr\u00e1jame na \u0161tvrtinky alebo na e\u0161te men\u0161ie k\u00fasky.<\/li>\n
      9. Feijoada sa tradi\u010dne pod\u00e1va v keramickej n\u00e1dobe, v ktorej sa dov\u00e1rala. Posta\u010d\u00ed v\u0161ak aj klasick\u00fd tanier. Ak ju ale chceme pekne naserv\u00edrova\u0165, napr\u00edklad pre n\u00e1v\u0161tevu, na st\u00f4l pouklad\u00e1me misky zvl\u00e1\u0161\u0165 so \u0161pen\u00e1tom, uvarenou ry\u017eou, pomaran\u010dom, pokr\u00e1janou petr\u017elenovou v\u0148a\u0165ou, zelerov\u00fdmi stonkami (nemusia by\u0165) a \u010dili papri\u010dkami, ktor\u00e9 rozdrv\u00edme s\u00a0cesnakom a\u00a0so\u013eou a\u00a0premie\u0161ame ich s\u00a0olivov\u00fdm olejom. Na tanier si potom ka\u017ed\u00fd naberie zo v\u0161etk\u00e9ho s\u00e1m a\u00a0porciu si pod\u013ea chuti posype petr\u017elenovou v\u0148a\u0165ou a prid\u00e1 pikantn\u00fa pastu. V Braz\u00edlii si feijoadu pos\u00fdpaj\u00fa e\u0161te tzv. farofou, \u010do je osma\u017een\u00e1 maniokov\u00e1 m\u00faka dochuten\u00e1 najm\u00e4 cesnakom, pr\u00edpadne in\u00fdmi koreniami.<\/li>\n<\/ol>\n

        Nap\u00edsala:<\/strong> ZunaS<\/pre>","protected":false},"excerpt":{"rendered":"
        Ani v\u00e1s u\u017e nebav\u00ed vari\u0165 st\u00e1le dokola to ist\u00e9? Pre\u010do teda nesiahnu\u0165 po nie\u010dom, na \u010dom ste si zatia\u013e pochutn\u00e1vali len v re\u0161taur\u00e1ci\u00e1ch po\u010das va\u0161ej exotickej dovolenky? Nebojte sa, nie je to tak\u00e9 n\u00e1ro\u010dn\u00e9, akoby sa na prv\u00fd poh\u013ead mohlo zda\u0165. Vydajte sa so svojou kuchy\u0148ou letom svetom a in\u0161pirujte sa tradi\u010dn\u00fdmi jedlami z r\u00f4znych kontinentov. Recept na feijoadu poch\u00e1dza p\u00f4vodne z Portugalska, no udom\u00e1cnil sa i v\u00a0Braz\u00edlii, a to najm\u00e4 v\u010faka otrokom cukrov\u00fdch plant\u00e1\u017e\u00ed, ktor\u00ed si z\u00a0nechcen\u00fdch zvy\u0161kov zo zak\u00e1\u013ea\u010dky (menej hodnotn\u00e9 druhy m\u00e4sa z\u00a0prasa\u0165a, ako u\u0161i, ryp\u00e1k, chvost, papr\u010dky, ko\u017ea, mastn\u00e9 \u010dasti \u010di vn\u00fatornosti) od svojich p\u00e1nov pripravovali pokrm. Nesk\u00f4r sa stal braz\u00edlskym n\u00e1rodn\u00fdm jedlom. Mnoho \u013eud\u00ed v\u0161ak m\u00e1 vo\u010di brav\u010dov\u00fdm u\u0161iam, ryp\u00e1kom \u010di chvostom v kuchyni predsudky. Na pr\u00edpravu feijoady ich ale nevyhnutne pou\u017ei\u0165 nemus\u00edme. Tak\u00e1to feijoada potom bude vo feijoadovej terminol\u00f3gii patri\u0165 medzi tzv. nekompletn\u00e9 feijoady. A ako ju pripravi\u0165? \u00a0 Feijoada Ingrediencie 1 kg \u010diernej fazule 1,2 kg \u00faden\u00e9ho brav\u010dov\u00e9ho kolena 0,5 kg solen\u00e9ho brav\u010dov\u00e9ho b\u00f4\u010dika prerasten\u00e9ho ko\u017eou 0,5 kg brav\u010dov\u00fdch rebierok s kos\u0165ou 2 no\u017ei\u010dky dom\u00e1cej klob\u00e1sy 2 no\u017ei\u010dky pikantnej klob\u00e1sy 8 str\u00fa\u010dikov cesnaku 1 ve\u013ek\u00e1 cibu\u013ea cca 15 zrniek cel\u00e9ho \u010dierneho korenia 2 zrnk\u00e1 nov\u00e9ho korenia 4 bobkov\u00e9 listy 2 \u010dili papri\u010dky. Pr\u00edloha 1 kg \u0161pen\u00e1tu […]<\/p>\n","protected":false},"author":1,"featured_media":2455,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-sidebar.php","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[75,97,29,31,37],"class_list":["post-2453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty-a-rady","tag-jedlo","tag-recept","tag-relax","tag-tip","tag-zena"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/2453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/comments?post=2453"}],"version-history":[{"count":2,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/2453\/revisions"}],"predecessor-version":[{"id":2457,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/2453\/revisions\/2457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media\/2455"}],"wp:attachment":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media?parent=2453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/categories?post=2453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/tags?post=2453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}