Otázka: Czech cuisine – Festive Menu
Czech cusine-Festive Menu
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. Goose, duck, rabbit and wild game may be served with cabbage, spinach, potato dumplings or clasic Czech dumplings. Fish is rare, with the occasional exception of fresh trout and carp, which is served at Christmas.
In Czech is celebration e.g.: Christmass, Easter, Birthday, New Year´s Eve.
In Great Britain is celebration e.g.: Christmass, Easter, New Yearś Eve, St. Patrick´s day.
In USA is celebration e.g.: Independence day, Thanksgiving day, Christmass day and New Year´s day.
In Austalia is celebration e.g.: Easter, ANZAC day, Chistmass day, Queen´s birthday.
The Christmas menu is Fish soup, Fried carp, steak or wine sausage with Potato salat and dessert is Christmas cake.
The Easter typical meals is Roasted chicken or pork with spring stuffing and boiled potato. Desserts are Easter Lamb and Mazanec.
On New Year´s Eve we have a canapés and sandwich and for dinner cook a pork knuckle and served with horseradish and mustard.
For Czech cuisine are typice sauces almost from everything. Further it is mainly meat(chicken, pork, beef, goose, rabit).
Czechs served sauces with dumping or rice and with boiler meat. Typical sauces are: Tomato sauce with boiled beef and dumplings, Cream sauce/Vegetable sauce/Marinnated beef sirloin with dumplings, Chicken with pepper sauce with rice or dumping.
Classic meat dishes are: Roast chicken with boiled potato, Roast pork with cabbage and dumping, Rabbit with cream and dumping, Fried chicken steak with boiled potato.
Dumplings (steamed and sliced bread-like side dish) are one of the mainstays of Czech cuisine and are quite often served with meals like Cream sauce, Tomato sauce, Duck with cabbage. They can be wheat or potato based, and are sometimes made from a combination of wheat flour and stale bread or rolls. The smaller dumplings are usually potato-based.
Popato is typical side dishes. We know boiled potatoes, mashed potatoes, baked potatoes, gratin potatoes, potato´s puree and potato salat.
Rice is served with sauces or with meat mixture, wrong called ,,Čína,,
Roast pork with dumplings and Sauerkraut is considered to the most popular Czech dish. It can be prepared from scratch, from cabbage or from sauerkraut, which is most common. There are different varieties, from sour to sweet. Red or white cabbage can be used.
Marinated beef sirloin Braised beef, usually larded, with a thick sauce of carrot, parsley root, celeriac, and cream. This dish is often served with dumplings, chantilly cream, a teaspoon of cranberry compote, and a slice of lemon.
Soup plays an important role in Czech cuisine. Czech meals usually consist of two or more courses: the first course is traditionally soup, the second course is the main dish, and then other courses such as dessert or compote may follow.
Common soups you can find in Czech restaurants are beef or chicken broth with noodles (optionally with liver dumplings), garlic soup with croutons (optionally with minced sausage, raw egg, cheese) and cabbage soup with minced sausage. Other soups, which are mainly cooked at home, are pea, bean or lentil soup, goulash soup, potato soup, fish soup (carp broth is often served on Christmas), champignon mushroom soup and assortment of mixed vegetable soups.
Fruit dumplings are mostly made using plums or apricots. Whole fruit, in some regions including the stones, are coated with potato or curd dough and steamed, then served with butter, sugar and sometimes milled poppy seed or curd.
The most famouset sweet dishes are: muffins(vdolky), pancakes, ducat bans with cream sauce, pie (žemlovka) and czech buns.
Typical Czech dessert is Apple strudel. It making of puff pastry, shredded apples and cinnamon. It roast in oven about 30 minutes.
Other desserts are cakes called ,,koláče,,. They roast of variol dough a fullfil some filling.
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