Monday, August 6, 2007
Niisiis, nagu lubatud. Nakládaný hermelín-i (nah-klaa-da-ni her-me-lin) retsept a´la Monika Klimentova Prahast. Kuna ta oli nii rõõmsameelselt selle kirja pannud, siis ma tõlkima ei hakanud.
Hermelin (or camembert type of cheese, however the Hemrelin is the best obviously :),
consider 1 per 1 person in Czech style)
A small cup of crushed chilly paprika
Onion (shallot, red onion – definitely tastes better when pickled)
Oil (olive oil or possible to mix olive with sunflower 1:1)
Slice or cut the cheese horizontally and scoop out the cheese’s core carefully.
Mix this stuff with two teaspoons of chilly, pressed garlic (1 clove), pinch of salt and barbecue spices.
Mix it properly and stuff both Hermelin’s halves with the substance again.
After that put the half together and start to place them into a pot. The pot should be filled with oil and Provencal herbs, but you can easily do it after all the cheese is having fun inside.
Don’t forget to put one slice of onion between every two cheesy guys. And now, one bad news…you should wait 2-3 days before you actually eat them.
But it is worth it!!! It is not easy to say where you should keep the pot…someone says in the fridge, I would say some cold place, not fridge necessarily. However, I found the info that to leave in a room temperature is also recommended.
SERVE WITH BREAD, BABY!
There is one alternative recipe and the more common one, I guess. Instead of taking the inside cheese away and mixing it with chilly and garlic, you could actually just half the cheese and spread each half (from the inside) with garlic, chilli, salt and spices. The next steps are the same as in the previous receipt.
Well my dear, I think this is all of the secret!!!