I wish this was in english. I need to find a Czech to translate. I was in Prague a year ago and tried this at a restaurant. It doesn't look good, but it's delicious! I enjoyed it on a large pretzel. I've made it twice...first time didn't turn out right. Second time I got it right. Looking forward to making knee of pork next.
As far as i understand this czech guy, the ingredients are: 4 pcs of Camembert cheese (i think czech have Hermelin cheese, but camembert does the job), some sliced garlic, thymian, black pepper, juniper, laurel, paprika and rosemary. The spices are powdered and mixed together, except the laurel leafs. The cheeses sliced in half, and layered, as on the video. When you are ready, fill the glass with olive or sunflower seed oil, and let it stay in a cool place for a while. 1-2 weeks. A fridge can be a cool place to store. After 1-2 weeks, you can eat with toast, and a lots of beer.
Laurel maybe Bay leaf. Some says, it needs purple onion. The ingredients in the video: 4 camembert cheese, 9 cloves of garlic, 2 teaspoon sweet paprika, 15 pcs of juniper berry, 10 pcs of green and black pepper (maybe 10-10 of each), 2 teaspoon of thymian, 2 teaspoon of rosemary, 2-3 pcs of bay leaves, and fill the jar with oil, sunflower seed or olive. In an other video, they let it ripen (mature...) in a cool place - in a fridge for 7...10 days, and it is ready to serve. I am ready to make it nowadays.
Paráda. Suneš tam bobkový list, papriku, jalovec, kdejaký nesmysl, ale kurva že bys tam nacpal trochu cibule ? Tak já nevím. Do teplé kuchyně cibulu cpe každý, zbytečně, protože tepelnou úpravou většinou cibule přijde o vše. Ale když je možno (dokonce NUTNO) použít za syrova, tak se raději nepoužije vůbec. Nevím no. Recept super, ale toto mě akorát nasralo. Fakt. Já nevím, to jak kdybys ji nedal do utopenců.
