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PORK,CABBAGE AND DUMPLINGS Pork, dumplings with cabbage is a Czech national food,consisting of potato dumplings and white cabbage with roast pork.
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by Jakub Jindra
PORK,CABBAGE AND DUMPLINGS
Pork, dumplings with cabbage is a Czech national food,consisting of potato dumplings and white cabbage with roast pork.
INGREDIENTSYou will need: for dumplings0.9 kg of pork meat 1 and a half to 2 cups flour2-3 cloves garlic a pinch saltcaraway seeds 1-2 eggssalt 1 cup milk
1-2 white bread rolls cut into cubes1 teaspoon baking powder
For stewed cabbage1 head of cabbage1 onion2 teaspoons lard or butter1 teaspoon caraway seedssugarsaltvineger
INSTRUCTIONSPORKWash the meatDry the meatSalt it and cover with some carawayPut the meat into a pan and cover it with cut onionPour some water or broth into the panBake it covered with a top at high temperature
in the oven for one hour and a halfDuring baking pour the water on the meatBake the meat untill it is softenUncover the pan and continue baking for
about 10 minutes
CABBAGECut 1 onion into pieces and fry it on some oilPut 2 table spoons of flour into the saucepan Put the sterilized cabbage cut into small pieces,some
caraway,salt.Pour little water into it. Stew the cabbage, stir it, pour some
more water if necessary.
DumplingsCut the dry rolls into small pieces (cubes cca 1cm)Pour the milk mixed with eggs and a bit of salt into the rolls.Wait 20 minutes (stir the mixture once or twice)After 20 minutes add the flour and baking powde into the mixtureMake the shape of cones from the doughPut the cones into boilling waterBoil them for about 15 minutes (after 8 minutes turn them upside down).
Don‘t cover the pot with a lid.Put the cones out of the pot. Let them cool and then cut into slices of
dumplings.
“Olomoucké tvarůžky“- cheese, the kind of soft curd cheese. Characterized by a strong smell and odor and yellow color.
Curd cheese is the only Czech cheese with a strong, pungent taste. Curd cheese is made from unsulphured, sour curd and salt used in addition to no preservatives.
Fried potatoPotato cakes - a traditional dish most of the Slavic and Germanic people
and the Hungarians, who is preparing a thin layer of batter frying a finely shredded raw potatoes, flour, eggs, garlic, salt and marjoram.
SVIČKOVA
Tenderloin sauce is a kind of typical Czech sauce that is prepared from root vegetables and cream.
Usually served with beef and dumplings,sometimes with cranberries and whipped cream.