{"id":203652,"title":"Ba\u017eant\u00ed terina na \u010derven\u00e9m v\u00edn\u011b","modified":"2026-11-04T15:04:15+01:00","plain":"Tradi\u010dn\u00ed recept na ba\u017eant\u00ed terinu z masa marinovan\u00e9ho v \u010derven\u00e9m v\u00edn\u011b a pe\u010denou v troub\u011b\n\n\n\nPl\u00e1tek ba\u017eant\u00ed teriny, zelen\u00fd sal\u00e1t a p\u00e1r nakl\u00e1dan\u00fdch okurek: ke slavnostn\u00edmu j\u00eddlu u\u017e mnoho dal\u0161\u00edho nepot\u0159ebujete. Ba\u017eant\u00ed terina spojuje jemnost zv\u011b\u0159iny s plnost\u00ed vep\u0159ov\u00e9ho masa a v\u0161e podtrhuje vo\u0148av\u00e1 marin\u00e1da z \u010derven\u00e9ho v\u00edna. Tato masov\u00e1 pochoutka chutn\u00e1 tepl\u00e1 i studen\u00e1. P\u0159ipravuje se p\u0159edem, tak\u017ee v den pod\u00e1v\u00e1n\u00ed u\u017e zb\u00fdv\u00e1 jen nakr\u00e1jet ji na pl\u00e1tky.\n\n\n\nCo je ba\u017eant\u00ed terina?\n\n\n\nJe to zv\u011b\u0159inov\u00e1 terina: sm\u011bs mlet\u00e9ho ba\u017eant\u00edho a vep\u0159ov\u00e9ho masa pe\u010den\u00e1 v troub\u011b ve form\u011b vylo\u017een\u00e9 pl\u00e1tky \u0161peku. Doprost\u0159ed se vkl\u00e1d\u00e1 n\u011bkolik cel\u00fdch prou\u017ek\u016f ba\u017eant\u00edch prsou, kter\u00e9 pak najdete uprost\u0159ed ka\u017ed\u00e9ho pl\u00e1tku.\n\n\n\nZv\u011b\u0159ina z kr\u00e1lovsk\u00fdch stol\u016f\n\n\n\nBa\u017eant\u00ed terina vych\u00e1z\u00ed z francouzsk\u00e9 kulin\u00e1\u0159sk\u00e9 tradice, v n\u00ed\u017e teriny a pa\u0161tiky oded\u00e1vna slou\u017e\u00ed k uchov\u00e1v\u00e1n\u00ed masa a zv\u011b\u0159iny.\n\n\n\nBa\u017eant pat\u0159il k vybran\u00fdm pokrm\u016fm na \u0161lechtick\u00fdch a kr\u00e1lovsk\u00fdch stolech a byl cen\u011bn\u00fd pro sv\u00e9 jemn\u00e9 maso. Teriny umo\u017e\u0148ovaly uchovat toto maso d\u00e9le: pomalu se peklo a pot\u00e9 se skladovalo ve vlastn\u00edm tuku (podobn\u011b jako proslul\u00e9 rillons z Tours), co\u017e mu z\u00e1rove\u0148 dod\u00e1valo chu\u0165.\n\n\n\nVyzkou\u0161ejte tak\u00e9 recept na vep\u0159ovou terinu s pist\u00e1ciemi\n\n\n\nHlavn\u00ed suroviny na ba\u017eant\u00ed terinu\n\n\n\nBa\u017eant dod\u00e1v\u00e1 jemnost, vep\u0159ov\u00fd lalok a b\u016f\u010dek zaji\u0161\u0165uj\u00ed tu\u010dnost a vl\u00e1\u010dnost masov\u00e9 sm\u011bsi. Vyb\u00edrejte \u010derstv\u00e9 a kvalitn\u00ed maso. Ba\u017eanta dob\u0159e o\u010dist\u011bte a pe\u010dliv\u011b vykost\u011bte, aby v mase nez\u016fstaly tvrd\u00e9 kousky.\n\n\n\nMarin\u00e1da obsahuje \u010derven\u00e9 v\u00edno, cibuli, mrkev, svazek bylinek, h\u0159eb\u00ed\u010dek a pep\u0159. Maso v n\u00ed nechte marinovat dostate\u010dn\u011b dlouho, ide\u00e1ln\u011b p\u0159es noc, aby se chut\u011b rozvinuly a dob\u0159e prostoupily masem.\n\n\n\nTipy pro p\u0159\u00edpravu poveden\u00e9 teriny\n\n\n\nMlet\u00e9 maso dob\u0159e prom\u00edchejte, aby vznikla stejnom\u011brn\u00e1 sm\u011bs, s t\u00edmto krokem v\u00e1m pom\u016f\u017ee kuchy\u0148sk\u00fd robot. Dochucen\u00ed ov\u011b\u0159te tak, \u017ee na p\u00e1nvi ope\u010dete kousek sm\u011bsi o velikosti l\u00edskov\u00e9ho o\u0159\u00ed\u0161ku a ochutn\u00e1te ho. S\u016fl a ko\u0159en\u00ed maj\u00ed chu\u0165 zv\u00fdraznit, ne ji p\u0159eb\u00edt.\n\n\n\nV prvn\u00ed \u010d\u00e1sti pe\u010den\u00ed nechte terinu p\u0159ikrytou, aby si udr\u017eela vlhkost, a na posledn\u00ed p\u016flhodinu poklici sundejte, aby lehce zezl\u00e1tla.\n\n\n\nP\u0159ed vyklopen\u00edm z formy ji nechte \u00fapln\u011b vychladnout: bude se l\u00e9pe kr\u00e1jet a chut\u011b se stihnou propojit.\n\n\n\nRecept od C\u00e9line\n\n\n\n\n\n\tBa\u017eant\u00ed terina s \u010derven\u00fdm v\u00ednem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSuroviny na marin\u00e1du2 cibule ( nasekan\u00e9)1 svazek bylinek2 h\u0159eb\u00ed\u010dky1 \u0161petka  pep\u0159e2 mrkve (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)600 ml \u010derven\u00e9ho v\u00ednaSuroviny na terinu1 kg ba\u017eant\u00edho masa700 g vep\u0159ov\u00e9ho laloku300 g vep\u0159ov\u00e9ho b\u016f\u010dku3 l\u017ei\u010dky hrubozrnn\u00e9 soli\t\n\t\n\t\tBa\u017eanta zcela vykost\u011bte a maso nakr\u00e1jejte na kosti\u010dky, n\u011bkolik p\u011bkn\u00fdch prou\u017ek\u016f prsn\u00edho masa si dejte stranou.Tak\u00e9 vep\u0159ov\u00fd b\u016f\u010dek nakr\u00e1jejte na kosti\u010dky.P\u0159ipravte marin\u00e1du sm\u00edch\u00e1n\u00edm cibule, svazku bylinek, h\u0159eb\u00ed\u010dku, madagaskarsk\u00e9ho pep\u0159e, mrkve a \u010derven\u00e9ho v\u00edna.Ba\u017eant\u00ed maso nechte v t\u00e9to sm\u011bsi marinovat alespo\u0148 12 hodin.P\u0159edeh\u0159ejte troubu na 180\u00b0C.Ba\u017eant\u00ed a vep\u0159ov\u00e9 maso (i s marin\u00e1dou) umelte, krom\u011b odlo\u017een\u00fdch prou\u017ek\u016f prsn\u00edho masa.Mlet\u00e9 maso prom\u00edchejte s hrubozrnnou sol\u00ed.Formu na terinu vylo\u017ete vrstvou tenk\u00fdch pl\u00e1tk\u016f \u0161peku.Doprost\u0159ed polo\u017ete prou\u017eky ba\u017eant\u00edho prsn\u00edho masa.Formu napl\u0148te sm\u011bs\u00ed mlet\u00e9ho masa a dob\u0159e up\u011bchujte.Zakryjte tenk\u00fdmi pl\u00e1tky \u0161peku.Formu p\u0159iklopte a pe\u010dte v troub\u011b 1 hodinu.Sejm\u011bte v\u00edko a pe\u010dte dal\u0161\u00edch 30 minut.P\u0159ed pod\u00e1v\u00e1n\u00edm nechte vychladnout.\t\n\t\n\t\t\nMlet\u00ed masa : Mlet\u00e9 maso d\u016fkladn\u011b prom\u00edchejte, aby vznikla jednolit\u00e1 sm\u011bs. Tento krok si m\u016f\u017eete usnadnit pou\u017eit\u00edm kuchy\u0148sk\u00e9ho robotu.\n \nDochucen\u00ed : P\u0159ed pe\u010den\u00edm sm\u011bs ochutnejte a podle pot\u0159eby upravte dochucen\u00ed. S\u016fl a ko\u0159en\u00ed d\u00e1vkujte tak, aby chu\u0165 zv\u00fdraznily, ale nep\u0159ebily ji.\n\n\t\n\t\n\t\tTerrineFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203652","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=203652"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203652\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202125"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=203652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=203652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=203652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}