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Language: Česky Slovensky

Which are the things to watch out, where to cut and where not? What do carp soup belongs and what does not? You will find the answer in this video recipe.

Remove the scales from the carp and rinse. The best is to follow the instructions on the video attached. After cutting rinse everything in cold water, in warm water the carp begins to deteriorate and the blood would collide instead of flushing. Also the cutting board and all the tools rinse with cold water first and only then you can use hot.

 

At the begining of gutting concentrate on gall. You must not cut it because the whole fish would be spoiled (it would be unbearably bitter). Therefore separate viscera from meat as soon as possible - so if the gall bursts, at least the meat would remain good. The main principle of this step is do not insert knife deep into the fish.
If you have small children - remember that you are working with a very sharp knife. Do not walk away, until you clear the knife away. Children may want to help you, and in an unguarded moment can harm themselves. 

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    Creamy egg spread

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    Mexican pork belly in a pan

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    If you get rid of some melted fat, you will end up with far more favorable value than the GDA shows. |

    Probably the best is to serve with potatoes.

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    Grilled chicken in the oven

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    Pork roasts

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    Quick devilish pork neck

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    This meal is delicious with potatoes, mashed potatoes, bread and pastries.

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    True steak tartare

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    Fish burgers with broccoli

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    Marinated spicy pork

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    Can be served with bread, pastries, potatoes, mashed potatoes, or just the way you will enjoy the most. |

     

    The amount of marinade will be enough for up to 1.5 kg of meat.

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    Cheesecake with raspberries

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    You can decorate it with any fruit and pour over various fruit or chocolate topping. |

     

    You can also prepare a smaller cheesecake using the half-dose ingredients.

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    Hungarian goulash

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    Camembert spread with horseradish and apples

     


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    Grilled pork neck with rosemary

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    Meat on the grill never impale, but either scoop up or use tongs.

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    Provencal grilled pork

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    If you do not have handy grill, then you can also do it on a quality pan. You proceed in the same way. Set a temperature of around 160°C and do not use any oil - as there is enough fat in pork itself.

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    Spinach with cream

     


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    Sour lentils

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    Instead of vinegar can be used brine from pickled cucumbers. | 

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