{"id":200321,"title":"Ku\u0159e na \u010derven\u00e9m v\u00edn\u011b bez mouky","modified":"2026-10-31T18:09:11+01:00","plain":"Ketogenn\u00ed verze coq au vin bez mouky: ku\u0159e pomalu du\u0161en\u00e9 na \u010derven\u00e9m v\u00edn\u011b se slaninou, mrkv\u00ed a \u010derstv\u00fdmi bylinkami.\n\n\n\n\u010cerven\u00e9 v\u00edno se redukuje na dozlatova ope\u010den\u00e9m v\u00fdpeku, uzen\u00e1 slanina provon\u00ed kuchy\u0148 a tmav\u00e1 om\u00e1\u010dka obal\u00ed kousky ku\u0159ete. V t\u00e9to verzi nahrazuje mouku trocha marantov\u00e9ho \u0161krobu nebo karubinov\u00e9 gumy, d\u00edky nim\u017e je om\u00e1\u010dka leskl\u00e1 a zahu\u0161t\u011bn\u00e1 i bez p\u0161enice. Na \u010dty\u0159i porce po\u010d\u00edtejte p\u0159ibli\u017en\u011b se dv\u011bma hodinami, z toho jednu a\u017e dv\u011b hodiny zabere pozvoln\u00e9 du\u0161en\u00ed. Tento recept pat\u0159\u00ed mezi m\u00e1 keto j\u00eddla.\n\n\n\nCo je keto coq au vin?\n\n\n\nCoq au vin je dr\u016fbe\u017e pomalu du\u0161en\u00e1 v \u010derven\u00e9m v\u00edn\u011b se slaninou, aromatick\u00fdmi p\u0159\u00edsadami a hn\u011bdou om\u00e1\u010dkou. Tady nepou\u017eijeme cel\u00e9ho kohouta: sta\u010d\u00ed 2 ku\u0159ec\u00ed pali\u010dky a 2 horn\u00ed stehna, tedy kousky, kter\u00e9 dob\u0159e sn\u00e1\u0161ej\u00ed pozvoln\u00e9 du\u0161en\u00ed a z\u016fst\u00e1vaj\u00ed k\u0159ehk\u00e9. Om\u00e1\u010dku zahust\u00edme marantov\u00fdm \u0161krobem nebo mou\u010dkou ze semen rohovn\u00edku, zn\u00e1mou tak\u00e9 jako karubinov\u00e1 guma \u010di E410, tedy bez p\u0161eni\u010dn\u00e9 mouky.\n\n\n\nK du\u0161en\u00ed se pou\u017e\u00edv\u00e1 200 ml such\u00e9ho \u010derven\u00e9ho v\u00edna a 200 ml dr\u016fbe\u017e\u00edho v\u00fdvaru: v\u00edno dod\u00e1 barvu a vinn\u00e9 aroma, v\u00fdvar om\u00e1\u010dku na\u0159ed\u00ed. Bez hub, bez drobn\u00fdch cibulek, bez marinov\u00e1n\u00ed.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Osso buco.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nCoq au vin pat\u0159\u00ed k francouzsk\u00e9 tradici du\u0161en\u00fdch j\u00eddel, p\u0159i jejich\u017e p\u0159\u00edprav\u011b m\u00edrn\u00fd \u017e\u00e1r zm\u011bk\u010duje dr\u016fbe\u017e\u00ed maso a zv\u00fdraz\u0148uje chut\u011b. Postup z\u016fst\u00e1v\u00e1 jednoduch\u00fd: op\u00e9ct slaninu, zprudka zat\u00e1hnout maso, podl\u00edt v\u00ednem a uvolnit p\u0159\u00edpe\u010dky ze dna hrnce, pot\u00e9 nechat bylinky pod pokli\u010dkou rozvinout sv\u00e9 aroma. Tato \u00faprava zachov\u00e1v\u00e1 podstatu pomal\u00e9ho du\u0161en\u00ed, ale vynech\u00e1v\u00e1 mouku. Typick\u00fd charakter z\u016fst\u00e1v\u00e1 rozpoznateln\u00fd, uzen\u00e1 slanina, such\u00e9 \u010derven\u00e9 v\u00edno, pozvoln\u00e9 du\u0161en\u00ed a tmav\u00e1 om\u00e1\u010dka dostate\u010dn\u011b hust\u00e1, aby obalila maso.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad tvo\u0159\u00ed 2 pali\u010dky a 2 horn\u00ed stehna z ku\u0159ete. Bio dr\u016fbe\u017e z voln\u00e9ho chovu m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a tyto kousky sn\u00e1\u0161ej\u00ed du\u0161en\u00ed v hrnci l\u00e9pe ne\u017e prsa; nas\u00e1knou om\u00e1\u010dkou a zm\u011bknou natolik, \u017ee se maso odd\u011bluje od kosti.\n\n\n\nZe 150 g uzen\u00e9 slaniny nakr\u00e1jen\u00e9 na hranolky se vy\u0161kva\u0159\u00ed tuk, na dn\u011b vzniknou ope\u010den\u00e9 p\u0159\u00edpe\u010dky, kter\u00e9 se po podlit\u00ed uvoln\u00ed. Velk\u00e1 \u010derven\u00e1 cibule, nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky a ope\u010den\u00e1 dosklovata, tvo\u0159\u00ed aromatick\u00fd z\u00e1klad om\u00e1\u010dky.\n\n\n\nV podobn\u00e9m duchu: \u010cevap\u010di\u010di s bylinkami.\n\n\n\nSuch\u00e9 \u010derven\u00e9 v\u00edno dod\u00e1 t\u0159\u00edsloviny, barvu a vinn\u00fd charakter; dr\u016fbe\u017e\u00ed v\u00fdvar v\u0161e vyv\u00e1\u017e\u00ed. Zeleninu tvo\u0159\u00ed jen 150 g mrkve a 2 \u0159ap\u00edky celeru. Z bylinek pou\u017eijeme 2 bobkov\u00e9 listy, 1 sn\u00edtku tymi\u00e1nu, 1 rozmar\u00fdnu, 2 oregana a 3 l\u00edstky \u0161alv\u011bje, kter\u00e9 vytvo\u0159\u00ed v\u00fdraznou v\u016fni s prysky\u0159i\u010dn\u00fdmi t\u00f3ny. Chu\u0165 dolad\u00ed mlet\u00e1 paprika, pep\u0159 a \u0161petka r\u016f\u017eov\u00e9 nebo mo\u0159sk\u00e9 soli.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nKl\u00ed\u010dov\u00e9 je zahu\u0161\u0165ovadlo. Po\u010d\u00edtejte se 2 l\u017ei\u010dkami marantov\u00e9ho \u0161krobu nebo 1 l\u017ei\u010dkou mou\u010dky ze semen rohovn\u00edku, nelze je zam\u011b\u0148ovat ve stejn\u00e9m objemov\u00e9m pom\u011bru. Rozm\u00edchejte zahu\u0161\u0165ovadlo v tro\u0161e v\u00fdvaru o pokojov\u00e9 teplot\u011b, vm\u00edchejte do om\u00e1\u010dky a pot\u00e9 p\u0159ilijte zbytek v\u00fdvaru; p\u0159i nasyp\u00e1n\u00ed p\u0159\u00edmo do hork\u00e9 tekutiny by vznikly hrudky. Duste zvolna pod pokli\u010dkou 1 a\u017e 2 hodiny, tekutina m\u00e1 jen m\u00edrn\u011b probubl\u00e1vat; pokud se v hrnci vyva\u0159\u00ed, sta\u010d\u00ed p\u0159il\u00edt trochu hork\u00e9 vody.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Feijoada jinak, pe\u010den\u00e1 v troub\u011b.\n\n\n\nP\u0159i rozd\u011blen\u00ed na 4 porce obsahuje recept 7 g \u010dist\u00fdch sacharid\u016f na porci, p\u0159i\u010dem\u017e se po\u010d\u00edt\u00e1 s pod\u00e1v\u00e1n\u00edm s p\u0159\u00edlohami. Bez p\u0159\u00edlohy vysta\u010d\u00ed stejn\u00fd hrnec sp\u00ed\u0161e pro 2 osoby, s vy\u0161\u0161\u00edm celkov\u00fdm mno\u017estv\u00edm sacharid\u016f na tal\u00ed\u0159i. Kv\u011bt\u00e1kov\u00e9 pyr\u00e9 nebo zelen\u00e1 zelenina zachovaj\u00ed n\u00edzk\u00fd obsah sacharid\u016f v j\u00eddle, je ale t\u0159eba je zapo\u010d\u00edtat zvl\u00e1\u0161\u0165. P\u0159i pod\u00e1v\u00e1n\u00ed postavte litinov\u00fd hrnec p\u0159\u00edmo na st\u016fl; p\u0159ed serv\u00edrov\u00e1n\u00edm odstra\u0148te prov\u00e1zek, stonky bylinek a bobkov\u00e9 listy.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tCoq au vin bez mouky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 pali\u010dky z ku\u0159ete (bio z voln\u00e9ho chovu)2 horn\u00ed stehna z ku\u0159ete (bio z voln\u00e9ho chovu)150 g slaninov\u00fdch nudli\u010dek (uzen\u00fdch)1 cibule (velk\u00e1, \u010derven\u00e1)200 ml \u010derven\u00e9ho v\u00edna200 ml ku\u0159ec\u00edho v\u00fdvaru2 l\u017ei\u010dky marantov\u00e9ho \u0161krobu (nebo 1 l\u017ei\u010dka mou\u010dky ze semen svatoj\u00e1nsk\u00e9ho chleba)150 g mrkve (mlad\u00e9 s nat\u00ed nebo zimn\u00ed)2 \u0159ap\u00edky \u0159ap\u00edkat\u00e9ho celeru2 listy bobkov\u00e9ho listu1 sn\u00edtka tymi\u00e1nu (\u010derstv\u00e9ho)1 sn\u00edtka rozmar\u00fdnu (\u010derstv\u00e9ho)2 sn\u00edtky oregana (\u010derstv\u00e9ho)3 listy \u0161alv\u011bje (\u010derstv\u00e9)paprika (mlet\u00e1, podle chuti)\u010dern\u00fd pep\u0159 (podle chuti)jedna \u0161petka soli (r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9)olej (avok\u00e1dov\u00fd, jemn\u00fd olivov\u00fd nebo slune\u010dnicov\u00fd s vysok\u00fdm obsahem kyseliny olejov\u00e9, na op\u00e9k\u00e1n\u00ed)\t\n\t\n\t\tRozeh\u0159ejte litinov\u00fd hrnec a dejte do n\u011bj trochu oleje a m\u00e1sla. Ope\u010dte slaninov\u00e9 nudli\u010dky.Nakr\u00e1jejte cibuli na tenk\u00e9 pl\u00e1tky. Jakmile za\u010dne slanina zl\u00e1tnout, p\u0159idejte cibuli. Restujte, dokud cibule nezesklovat\u00ed a slanina nebude lehce k\u0159upav\u00e1.Ku\u0159e podle chuti oko\u0159e\u0148te mletou paprikou a \u010dern\u00fdm pep\u0159em.Cibuli a slaninu na chv\u00edli vyjm\u011bte z hrnce. V hrnci ponechte co nejv\u00edce tuku. Podle pot\u0159eby p\u0159idejte je\u0161t\u011b trochu oleje nebo m\u00e1sla.Ku\u0159e d\u016fkladn\u011b ope\u010dte. Nejprve ze strany s nejv\u011bt\u0161\u00edm mno\u017estv\u00edm k\u016f\u017ee. Pot\u00e9 ho oto\u010dte.Slaninu a cibuli vra\u0165te do hrnce. Podlijte v\u00ednem a uvoln\u011bte p\u0159\u00edpe\u010dky ze dna.Odeberte trochu v\u00fdvaru (pokojov\u00e9 teploty) a rozpus\u0165te v n\u011bm marantov\u00fd \u0161krob nebo mou\u010dku ze semen svatoj\u00e1nsk\u00e9ho chleba. Prom\u00edchejte. Rovnom\u011brn\u011b vm\u00edchejte do om\u00e1\u010dky. P\u0159ilijte zbytek v\u00fdvaru. St\u00e1hn\u011bte plamen a hrnec p\u0159iklopte poklic\u00ed.Omyjte mrkev a \u0159ap\u00edkat\u00fd celer. Nakr\u00e1jejte na kousky. Rozlo\u017ete kolem ku\u0159ete.Bylinky sva\u017ete do svaze\u010dku. Pono\u0159te je do om\u00e1\u010dky. Stejn\u011b tak p\u0159idejte bobkov\u00fd list.Nechte zvolna dusit pod poklic\u00ed jednu a\u017e dv\u011b hodiny. Ob\u010das zkontrolujte, zda je v hrnci dostatek tekutiny. Pokud ne, p\u0159ilijte trochu hork\u00e9 vody. Pokud je om\u00e1\u010dka st\u00e1le p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1, p\u0159idejte je\u0161t\u011b trochu marantov\u00e9ho \u0161krobu nebo mou\u010dky ze semen svatoj\u00e1nsk\u00e9ho chleba.Ide\u00e1ln\u011b pod\u00e1vejte p\u0159\u00edmo v hrnci, kter\u00fd jednodu\u0161e postav\u00edte na st\u016fl, proto\u017ee v n\u011bm pokrm vypad\u00e1 opravdu l\u00e1kav\u011b.\t\n\t\n\t\tVelikost porc\u00ed (pro 4 osoby) po\u010d\u00edt\u00e1 s pod\u00e1v\u00e1n\u00edm tohoto pokrmu jako sou\u010d\u00e1sti bohat\u0161\u00ed (v\u00e1no\u010dn\u00ed) ve\u010de\u0159e o n\u011bkolika chodech a s v\u00edce p\u0159\u00edlohami. Pokud ho pod\u00e1v\u00e1te jako hlavn\u00ed chod s mal\u00fdm mno\u017estv\u00edm p\u0159\u00edloh nebo bez nich, po\u010d\u00edtejte s 2 osobami.\nVybaven\u00ed: litinov\u00fd hrnec (s poklic\u00ed), n\u016f\u017e, kuchy\u0148sk\u00fd prov\u00e1zek.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200321"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200321\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178381"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}