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Recipes Of Famous Pubs: Kolkovna CELNICE - Pork In A Bread Dough - VIDEO

Published: 24.12.2011
We are staying in Prague, in the very centre, the Republic Square, only moments from the Municipal House, Art Nouveau jewel capital. We stop exactly at the point where madness around Christmas avoided even for a second, stay - if the centre of the action.

Or come with us a while to hide in stylish restaurant kitchen and let through Chef Joseph Sedlář initiate into the mysteries of his cook art. And because Sedlář is right bohemian, we'll cook something purely national, us after Christmas fills pretty fast.

Pork tenderloin baked in bread dough

Pork tenderloin 800 g

Tramezzin (toast) 200 g

Green Beans 80 g

Country Spice Mix

Pork tenderloin cut into portions and trimmings mix fas, which soften by cream. Meat flavour with season spice County mix. Tramezzino spread a layer about 2 mm of fas, spread it on the beans about 5 pieces per serving, wrap dolls in the rollers, so the bread does not overlap. Wrap in foil leave to marinate the meat got a nice shape.

Bake 12-15 minutes at 200 o C (no plastic film!!!). Finally meat slice diagonally in half.

Side dish:

Mashed potatoes 800 g

Horseradish Cream 120 g

Brussels sprouts 400 g with a little pork. juice

British Bacon 200 g

Prepare mashed potatoes, stir in the horseradish cream, steamed Brussels sprouts with bacon fry

Salad of red cabbage:

Red cabbage 500 g

Red Onions 500 g

Red wine vinegar 100 g



Olive oil 

Cabbage and onion cut into fine long strips Pour vinegar and let stand for minimum hour with occasional stirring then add the honey, oil, cranberries, season with salt and pepper or lemon.

Thank you for cooperation to Kolkovna Celnice restaurant and OCG company, Ltd.

Text/photo/video: Klára Svobodová  

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