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Nakladany Hermelin....Recipe ?
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jeffster
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Joined: 11 Sep 2004
Posts: 10
Location: Bristol, England

PostPosted: 22-Oct-04 17:37  Reply with quote

On my recent visit to the Czech Republic, I enjoyed some Nakladny Hermelin at the "Pivni Galerie" in Holesovice in Prague (http://www.pivnigalerie.cz)

I realise that Hermelin is a Czech soft cheese, and I guess that Camembert is the closest variety to it....

Has anyone got a recipe for this delightful little dish ?

From memory, I would need :

A few small camembert rounds
Shavings / small pieces of Green & Red Peppers
Shavings / small pieces of Onions
Crusty Bread / Baguette (To serve with the dish)

I am guessing you would pickle everything (except the bread of course) for 2 - 3 days....

Am I correct ?

Any help & advice greatly appreciated.....


Regards,

Jeff
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Jana
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Joined: 07 Dec 1999
Posts: 1066
Location: VA, U.S.A., Olomouc, ČR

PostPosted: 22-Oct-04 23:55  Reply with quote

Our favorite recipe is:
5 rounds of Hermelín cheese
5 garlic cloves, crushed
15 juniper berries, crushed
1 tsp thyme
1 tsp rosemary
1/2 tsp paprika
ground black pepper
1 bay leaf, crushed
few drops of Tabasco or 1 hot chili pepper, cut
salt
oil
Dice cheese and put in layers into a jar, cover each layer with the mixture of all other ingrediences except for oil, and pour some oil on it. The top layer should be covered by oil. Keep in the fridge for three or four days and then enjoy.
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jeffster
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Joined: 11 Sep 2004
Posts: 10
Location: Bristol, England

PostPosted: 23-Oct-04 0:40  Reply with quote

Thank you Jana....
Very Happy


Looks like "Nakladany Hermelin" is a catch all term for any dish with hermelin / camembert as the main ingredient - just use your favourite vegetables, herbs & flavourings Very Happy
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Jana
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Joined: 07 Dec 1999
Posts: 1066
Location: VA, U.S.A., Olomouc, ČR

PostPosted: 23-Oct-04 1:54  Reply with quote

Well, nakládaný means pickled, as you can fry or scallop Hermelín as well, but you are right about various combinations of vegetables and spices for pickling Hermelín (or feta cheese - it is good too).
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kn
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Joined: 06 May 2006
Posts: 3
Location: Norimberk/Nuremberg/Nuernberg, Germany

PostPosted: 07-May-06 1:26  Reply with quote

Hello Jana & Jeffster !

As for me, it was the same: I visited Prague with my Czech Language course from our university, tried some "naklad(an)y Hermelin" and also got a vague recipe for it from our tutor, who happens to be from Prague! : )

I tried finding the recipe for nakladany hermelin ("pickled hermelin cheese", "eingelegter Hermelin Kaese") in the web as well.
Naturally, the sites were mostly in Czech, apart from the posts in this forum here.
After some time-consuming translating (www.slovnik.cz is really helpful) I finally ended up with some more exact recipes : )
They vary in ingredients, but the preparation should be the same.

I would like to quote them here, hoping that more people who probably do not speak Czech (that well) are able to prepare this delicious Czech dish at home - maybe also in memory of the time they spent in that country, like I do !

Dobrou chut' !

Kathrin

*********************************************************
Recipe no.1 - Nakládaný hermelín
from http://www.hobby-info.cz/art.php?id=hermelin_nakladany (with photo)
*********************************************************
Ingredients (for ca. 4 Pers.)[I guess for more!]:

- 15 small rounds of "normal" Hermelin cheese (without extra taste)
- 2 bigger onions
- 2 cloves (?) of garlic [or 2 entire lumps of garlic? didn't quite get that]
- some sweet "paprika"=(engl)red pepper=(germ.) Paprika, as available in glasses/tins in the supermarket
- some pickled "feferonky"=(engl)green pepper =(germ.)Peperoni
- usual black pepper (spice!) in whole grains
- whole grains of "nové korení"=(engl) allspice, pimento =(germ) Piment, Neugewuerz
- some bay leaves
- ca. 2 L of vegetable oil
- 1 big (5 L) pickle glas [opening big enough for cheese to fit in!], some tooth picks

Preparation:
- Peel the onions and cut them into rings
- Cut half of the garlic into slices/rings, leave the rest as whole clove
- Cut the hermelin cheeze horizontally into 2 halves
- "Sprinkle"[cz:"posypat"] the inside of both cheese halves carefully with red pepper [maybe also with the spice, not only the vegetables?].
Put on each half some onion rings, 3 slices of garlic, and - according to your own liking - also some grains of pepper
- Fold up both halves back together again and pierce them with 3 tooth sticks to fix them
- After having prepared all cheese halves like this, put them into the glas, adjusting them evenly in layers. While doing so, add garlic, onion rings, bay leaves, grains of pepper, grains of pimento and green pepper, and always cover with some oil. (The result should not only have a good taste but also a decorative look, see photo on mentioned website)
After all cheese is finished, add oil up to the brim of the glas. Close it.

Ripening:
The pickled Hermelin has to "ripen" at room temperature. [In summer, also the fridge would be okay, I guess?] The duration is up to your liking, but the onions should have become soft. In general, it may taste well already after 1 week. As a rule, if you like the hermelin less "ripe", 14 days will do. If you like it a bit "riper" [i.e. also spicier], give it at least 3 weeks' time.

Serving:
The "nakladany hermelin" is usually served with "chleb"=(engl) brown bread = (germ.) Schwarzbrot/Roggenmischbrot, a "roof" of the pickled vegetables on top, and beer, of course ! : )
[see also picture and poem provided here: http://www.nakladanyhermelin.cz/ ]

Oil:
The oil in the glas can be used once more after the cheese is finished. It will give the next pickled hermelin a savoury/spicy taste.

*********************************************************
Recipe no.2 - Nakládaný hermelín
from my Czech tutor's Mum, Mrs. Veilupková
*********************************************************
Ingredients:
- hermelin cheese, or - if not available - also Camenbert or even Brie
- onion rings, garlic cloves, maybe some [grinded?!]sweet red pepper
- pimento/allspice [in whole grains, too, I guess]
- vegetable oil, pepper [in whole grains or even in grinded form, strewn directly onto the cheese halves], Salt [!]

Preparation & Serving:
Like in recipe no. 1 ! Only difference: Leave the glas for ripening in the fridge (!) for one(!) week.
[Own hint: If you don't want that much garlic taste, then do not cut it and put it directly on the cheese, but add the cloves as a whole to the oil or cut them through only once! should work]


*********************************************************
Recipe no.3 - Nakládaný hermelín
from website http://www.phil.muni.cz/fil/kucharka/hermelin_2.html
*********************************************************
Ingredients: [for 1-2 Persons, I guess]
- 5 rounds of Hermelin cheese
- 1- 2 bigger onions (best are the red ones)
- 1- 2 pickled "feferonky"=(engl)green pepper = (germ) Peperoni, or else, some hotter kind of "paprika"=(engl)green pepper =(germ) Paprika
- a few cores/kernels of walnut (!)
- 1 spoon of grinded(=spice!) sweet red pepper ("sladka mleta paprika")
- 2 bay leaves
- 15-20 grains of pimento/allspice
- 2-4 cloves of garlic
- salt (!)
- oil
- maybe also: 1 spoon of mustard seeds [yellowish ones, usually!], 1 spoon of grinded(!) pepper

pickle glas with cover or, alternatively, aluminium foil

Preparation:
I guess the same like recipe no.1, but you will have to cast a look at the quoted website yourself, because my stamina for translating ended at this point : )
One notable difference, though, is the instruction to keep the cheese cooled(!) and let it ripe for 5-7 days.

****************************
There may be hundreds of other recipes for nakladany hermelin.
But if you want to go for traditional ones, you should be well off with those three.

Have a nice meal and cheers !
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fabik317
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Joined: 15 Feb 2005
Posts: 261
Location: Brno, CZ

PostPosted: 09-May-06 10:47  Reply with quote

maybe a bit off topic but you can also try pickling olomoucké tvarůľky also known internationally(?) as olmutzer quargel - small rounds of semi-soft cheese which smells like rotting feet. the recipe is more or less the same as for hermelin (IOW improvise it), just change the hermelin for said tvarůľky and oil for beer (the darker and stronger the better). let it stand in the fridge until it turns into slimy horribly stinking substance. spread over dark bread (optionally put a clothes peg on your nose) and eat. you may find it disgusting but it's really delicious (hope someone will second it)
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kn
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Joined: 06 May 2006
Posts: 3
Location: Norimberk/Nuremberg/Nuernberg, Germany

PostPosted: 09-May-06 15:11  Reply with quote

Ahoj,

no, its definitely _not_ off-topic !
Actually, the "exchange oil for beer" is really something interesting to try !
even with other cheese...

Děkuju ! : )

kn
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ursula
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Joined: 10 Feb 2005
Posts: 109
Location: gretna, va usa

PostPosted: 11-May-06 14:34  Reply with quote

i live in amerika where there is no quargel
boo hoo
ursula
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magan
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Joined: 24 Jan 2004
Posts: 691
Location: Canada/Czech Republic

PostPosted: 12-May-06 7:18  Reply with quote

For those who are in Prague, you can buy "tvaruzky" in deli (downstairs in Tesco) on Narodni trida. Olomoucke tvaruzky are chopped in pieces with onion and garlic, paprika (spice) and oil....marinated for some time. They will go with (unsalted) butter and freshly baked rye bread (still warm) guy is cutting in halves and quarters and putting in brown bags. 1/4 loaf of typical Czech bread is 3.5 Kc. I always miss that bread when I go back to Canada. There is nothing like it.

By-the way - there are really great (ready to eat) salad/fish and cold cuts and cheese counters....fresh bread...........and also large section of wine/beer and juices near by. I think that even tourists would enjoy to go in and buy something small to try.
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ursula
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Location: gretna, va usa

PostPosted: 12-May-06 11:44  Reply with quote

there is nothing like the bread you grew up with. i alwaus order bread from a german bakery in georgia. it took me forever to find a german bakery. but i love my blackbread.
ursula
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