{"id":200834,"title":"Pe\u010den\u00e1 ku\u0159ec\u00ed stehna s d\u00fdn\u00ed a \u010dervenou \u0159epou","modified":"2026-10-31T18:16:25+01:00","plain":"Pe\u010den\u00e9 ku\u0159ec\u00ed stehno s k\u0159upavou k\u016f\u017e\u00ed, pod\u00e1van\u00e9 na trojici d\u00fdn\u011b, \u010derven\u00e9 \u0159epy a rebarbory, ochucen\u00e9 sm\u011bs\u00ed ko\u0159en\u00ed.\n\n\n\nK\u016f\u017ee rovnom\u011brn\u011b zl\u00e1tne a k\u0159upe, ko\u0159en\u011bn\u00e1 \u0161\u0165\u00e1va obaluje d\u00fdni, \u0159epu a rebarboru. Ku\u0159ec\u00ed stehno se pe\u010de v troub\u011b, maso kolem kosti z\u016fst\u00e1v\u00e1 \u0161\u0165avnat\u00e9 a dopl\u0148uje ho sladkokysel\u00e1 zelenina a sm\u011bs papriky, koriandru, \u0159\u00edmsk\u00e9ho km\u00ednu a chilli. Na jednu porci po\u010d\u00edtejte s 10 minutami p\u0159\u00edpravy a 40 minutami pe\u010den\u00ed p\u0159i 220 \u00b0C, tedy celkem s 50 minutami. Pat\u0159\u00ed mezi m\u00e1 keto j\u00eddla.\n\n\n\nKu\u0159ec\u00ed stehno grilovan\u00e9 v troub\u011b, co to vlastn\u011b je?\n\n\n\nGrilovan\u00e9 ku\u0159ec\u00ed stehno m\u00e1 kr\u00e1sn\u011b zlatavou a k\u0159upavou k\u016f\u017ei a k\u0159ehk\u00e9 maso kolem kosti. Vysok\u00e1 teplota v troub\u011b prudce ope\u010de povrch, zkoncentruje \u0161\u0165\u00e1vu a dod\u00e1 zelenin\u011b ope\u010den\u00e9 okraje, a to bez venkovn\u00edho grilu. Stehno, nejl\u00e9pe s \u010d\u00e1st\u00ed h\u0159betu a s k\u016f\u017e\u00ed, se polo\u017e\u00ed doprost\u0159ed pek\u00e1\u010de; kolem n\u011bj d\u00fdn\u011b zm\u011bkne jako m\u00e1slo, va\u0159en\u00e1 \u0159epa dod\u00e1 zemitou sladkost a rebarbora v\u00fdraznou kyselost.\n\n\n\nHlavn\u00edm zdrojem v\u016fn\u011b je sm\u011bs ko\u0159en\u00ed. Paprika dod\u00e1v\u00e1 barvu a plnou chu\u0165, mlet\u00fd koriandr citronov\u00fd n\u00e1dech, \u0159\u00edmsk\u00fd km\u00edn hlubokou h\u0159ejivost a chilli vlo\u010dky pikantnost. Su\u0161en\u00e9 oregano prop\u016fj\u010duje zelenin\u011b bylinn\u00fd t\u00f3n. P\u0159i 220 \u00b0C k\u016f\u017ee zl\u00e1tne a uvol\u0148uje tuk, kter\u00fd provon\u00ed zeleninu, zat\u00edmco rebarbora p\u0159idan\u00e1 v pr\u016fb\u011bhu pe\u010den\u00ed zm\u011bkne, ani\u017e by se vysu\u0161ila.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Treska s modr\u00fdm s\u00fdrem pe\u010den\u00e1 v bal\u00ed\u010dku.\n\n\n\nRodinn\u00e1 klasika s d\u00fdn\u00ed, \u0159epou a rebarborou\n\n\n\nKu\u0159ec\u00ed stehno upe\u010den\u00e9 dozlatova je jednoduch\u00e9 dom\u00e1c\u00ed j\u00eddlo: k\u0159upav\u00e1 k\u016f\u017ee, hork\u00fd tuk a pep\u0159em ochucen\u00e1 \u0161\u0165\u00e1va na dn\u011b pek\u00e1\u010de. Tato verze s\u00e1z\u00ed na kr\u00e1sn\u011b zlatavou k\u016f\u017ei, zeleninu obalenou ko\u0159en\u011bnou \u0161\u0165\u00e1vou a pe\u010den\u00ed p\u0159i 220 \u00b0C.\n\n\n\nZ\u00e1klad z\u016fst\u00e1v\u00e1 praktick\u00fd, dopl\u0148uje ho v\u0161ak m\u00e9n\u011b obvykl\u00e1 trojice zeleniny. D\u00fdn\u011b p\u0159in\u00e1\u0161\u00ed sladkost, va\u0159en\u00e1 \u0159epa syt\u011b \u010dervenou barvu a zemitost, rebarbora sv\u011b\u017e\u00ed kyselost. \u0158epu si m\u016f\u017eete uva\u0159it doma nebo koupit p\u0159edva\u0159enou, \u010dasto vakuov\u011b balenou v odd\u011blen\u00ed ovoce a zeleniny. \u010cerstv\u00e1 rebarbora je k dost\u00e1n\u00ed hlavn\u011b na ja\u0159e a za\u010d\u00e1tkem l\u00e9ta, pou\u017e\u00edvaj\u00ed se pouze \u0159ap\u00edky a \u0159ezn\u00edk v\u00e1m m\u016f\u017ee naporcovat stehno s \u010d\u00e1st\u00ed h\u0159betu.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nKu\u0159ec\u00ed stehno poskytne \u0161\u0165avnat\u00e9 maso a k\u016f\u017ei, kterou upe\u010dete dozlatova. Ponechan\u00e1 k\u016f\u017ee chr\u00e1n\u00ed maso a uvol\u0148uje tuk, kter\u00fd st\u00e9k\u00e1 na zeleninu; pokud p\u0159esahuje p\u0159es maso, rozprost\u0159ete ji v pek\u00e1\u010di, aby nevznikaly m\u011bkk\u00e9 z\u00e1hyby. D\u00edky 150 g d\u00fdn\u011b z\u00edsk\u00e1 p\u0159\u00edloha jemnou, rozpl\u00fdvavou strukturu: nakr\u00e1jen\u00e1 na kousky se v troub\u011b ope\u010de a nas\u00e1kne ko\u0159en\u011bnou \u0161\u0165\u00e1vou, a pokud je v bio kvalit\u011b, m\u016f\u017eete j\u00ed ponechat d\u016fkladn\u011b omytou slupku.\n\n\n\nV podobn\u00e9m duchu: Lilkov\u00e9 hranolky.\n\n\n\nVa\u0159en\u00e1 \u010derven\u00e1 \u0159epa v mno\u017estv\u00ed 100 g se proh\u0159eje a obal\u00ed olejem a ku\u0159ec\u00ed \u0161\u0165\u00e1vou. P\u0159ed kr\u00e1jen\u00edm ji nechte dob\u0159e okapat, aby zelenina nebyla rozm\u00e1\u010den\u00e1. Jeden \u0159ap\u00edk rebarbory dod\u00e1 kysel\u00fd t\u00f3n: omyt\u00fd a nakr\u00e1jen\u00fd se p\u0159id\u00e1v\u00e1 po prvn\u00edch 15 minut\u00e1ch pe\u010den\u00ed mezi zeleninu, kde postupn\u011b zm\u011bkne. Jeho sv\u011b\u017e\u00ed kyselost vyva\u017euje tu\u010dnost k\u016f\u017ee a sladkost d\u00fdn\u011b.\n\n\n\nKo\u0159en\u00ed dod\u00e1 \u0161\u0165\u00e1v\u011b barvu a h\u0159ejivost: dv\u011b l\u017ei\u010dky papriky, dv\u011b mlet\u00e9ho koriandru, jedna mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu a jedna chilli vlo\u010dek. L\u017ei\u010dka su\u0161en\u00e9ho oregana p\u0159id\u00e1 zelenin\u011b bylinn\u00fd n\u00e1dech. Dochucen\u00ed dopln\u00ed \u0161petka r\u016f\u017eov\u00e9 nebo mo\u0159sk\u00e9 soli, \u0161petka \u010dern\u00e9ho pep\u0159e a trocha avok\u00e1dov\u00e9ho oleje, jemn\u00e9ho olivov\u00e9ho oleje nebo slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Keto ramen.\n\n\n\nRady k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nKe konci pe\u010den\u00ed sledujte barvu: pokud k\u016f\u017ee nebo ko\u0159en\u00ed tmavnou p\u0159\u00edli\u0161 rychle, p\u0159ikryjte pek\u00e1\u010d kouskem alobalu. Stehno pod\u00e1vejte na pe\u010den\u00e9 zelenin\u011b s ko\u0159en\u011bnou \u0161\u0165\u00e1vou. J\u00eddlo obstoj\u00ed samo o sob\u011b, zelenina, \u0161\u0165\u00e1va a kyselost rebarbory u\u017e maso dopl\u0148uj\u00ed, zelen\u00fd sal\u00e1t p\u0159id\u00e1 k\u0159upavost. Zbytky dejte co nejd\u0159\u00edve do lednice v uzav\u0159en\u00e9 n\u00e1dob\u011b a p\u0159i oh\u0159\u00edv\u00e1n\u00ed je d\u016fkladn\u011b proh\u0159ejte i uvnit\u0159, v troub\u011b k\u016f\u017ee tolik nezm\u011bkne. Jedna porce obsahuje 13 g \u010dist\u00fdch sacharid\u016f.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tKu\u0159ec\u00ed stehna pe\u010den\u00e1 v troub\u011b s d\u00fdn\u00ed a \u010dervenou \u0159epou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 ku\u0159ec\u00ed stehno (s \u010d\u00e1st\u00ed h\u0159betu, nejl\u00e9pe s k\u016f\u017e\u00ed)150 g d\u00fdn\u011b100 g \u010derven\u00e9 \u0159epy (va\u0159en\u00e9 (\u010derstv\u011b uva\u0159en\u00e9 nebo p\u0159edva\u0159en\u00e9))1 \u0159ap\u00edk rebarbory2 l\u017ei\u010dky papriky (mlet\u00e9)2 l\u017ei\u010dky sem\u00ednek koriandru (mlet\u00fdch)1 l\u017ei\u010dka sem\u00ednek \u0159\u00edmsk\u00e9ho km\u00ednu (mlet\u00fdch)1 l\u017ei\u010dka chilli vlo\u010dek1 l\u017ei\u010dka oregana (su\u0161en\u00e9ho)jedna \u0161petka r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 soli (nebo keltsk\u00e9 mo\u0159sk\u00e9 soli)jedna \u0161petka \u010dern\u00e9ho pep\u0159epo\u0159\u00e1dn\u00e1 trocha avok\u00e1dov\u00e9ho oleje, jemn\u00e9ho olivov\u00e9ho oleje nebo slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9 (na pe\u010den\u00ed)\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 220 stup\u0148\u016f.Sm\u00edchejte ko\u0159en\u00ed krom\u011b oregana. Ku\u0159ec\u00ed stehno pot\u0159ete trochou oleje. Pot\u00e9 ho ochu\u0165te sm\u011bs\u00ed ko\u0159en\u00ed (nepou\u017eijte v\u0161echnu). Polo\u017ete ho doprost\u0159ed zap\u00e9kac\u00ed m\u00edsy. P\u0159\u00edpadnou p\u0159e\u010dn\u00edvaj\u00edc\u00ed k\u016f\u017ei rozprost\u0159ete co nejv\u00edce po dn\u011b, aby se p\u0159i pe\u010den\u00ed p\u011bkn\u011b vypekla dok\u0159upava.D\u00fdni nakr\u00e1jejte na kousky. U d\u00fdn\u011b v biokvalit\u011b m\u016f\u017eete ponechat slupku (d\u016fkladn\u011b ji omyjte!), jinak ji oloupejte. \u010cervenou \u0159epu nechte okapat a nakr\u00e1jejte na kousky.V\u0161e dejte do m\u00edsy, zak\u00e1pn\u011bte trochou oleje a rukama prom\u00edchejte. Rozlo\u017ete kolem stehna v zap\u00e9kac\u00ed m\u00edse a posypte zbytkem sm\u011bsi ko\u0159en\u00ed a oreganem.Vlo\u017ete do trouby a nastavte minutku na 15 minut.Rebarboru omyjte a nakr\u00e1jejte. Jakmile zazvon\u00ed minutka, vyjm\u011bte zap\u00e9kac\u00ed m\u00edsu z trouby a kousky rebarbory vlo\u017ete mezi ostatn\u00ed zeleninu. Lehce je zatla\u010dte, aby byly opravdu mezi zeleninou, ne na n\u00ed. Vra\u0165te do trouby na 15 minut.Kontrolujte (zejm\u00e9na b\u011bhem posledn\u00edch 5 minut), zda se pokrm nepe\u010de p\u0159\u00edli\u0161 rychle. Ka\u017ed\u00e1 trouba pe\u010de jinak, a pokud shora proud\u00ed v\u00edce hork\u00e9ho vzduchu, ku\u0159ec\u00ed k\u016f\u017ee se m\u016f\u017ee sp\u00e1lit. Pokud se to stane a d\u00fdn\u011b i rebarbora jsou u\u017e upe\u010den\u00e9, vyjm\u011bte zap\u00e9kac\u00ed m\u00edsu z trouby. Jinak: p\u0159ikryjte m\u00edsu kouskem alobalu.\t\n\t\n\t\tTento pokrm p\u0159ipom\u00edn\u00e1 grilovan\u00e9 ku\u0159e s d\u00fdn\u00ed, \u010dervenou \u0159epou a cibul\u00ed.\nVybaven\u00ed: trouba vyh\u0159\u00e1t\u00e1 na 220 stup\u0148\u016f, zap\u00e9kac\u00ed m\u00edsa, m\u00edsa, (elektrick\u00fd) ml\u00fdnek na k\u00e1vu (nebo hmo\u017ed\u00ed\u0159 na mlet\u00ed sem\u00ednek \u0159\u00edmsk\u00e9ho km\u00ednu a koriandru).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200834","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=200834"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200834\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184832"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}