Hont


Hont
Veľmi často píšeme o našej láske k Štiavnickým vrchom. Minulú zimu sme mali zopár obhliadok miest v okolí Bnaskej Štiavnice, kde sme chceli uskutočniť náš spoločný sen. Pozreli sme si starý majer i tristoročný mlyn. No, nenašli sme žiaľ to správne miesto, ktoré by malo silné fluidum pre nás i pre našich budúcich hostí. Ubehlo niekoľko mesiacov a stretli sme sa so štiavničanom, ktorý nám v Bratislave dorábal dlažbu. Profesionál, ktorému som celý deň mixoval rokové a blúzové pecky. Tak sme si rozumeli, že sme sa rozprávali o našich plánoch v budúcnosti. V tejto našej niekoľkodňovej diskusii sme od Romana dostali tip na náš projekt. Stále vravel o juhu regiónu Hont. Celý rok sme sa tam chystali, no akosi sme stále zakotvili v Štiavnici. Až na facebooku niekoľko našich priateľov zdielalo video, ktoré sa volalo "Hontianska paráda". Z toho videa šla radosť a srdce, takže sme sa tam museli ísť pozrieť. Jasmínke sme zabalili misku a nám foťáky.



First Hont region experience
We use to write fairly often about our affection towards the hills in Stiavnica. Last winter, we did a little survey in surroundings of Banska Stiavnica, where we want our dream to come true. We checked out the old farmstead and mill, which is three hundred years old. Unfortunately we didn’t manage to find the place which feels right to us and to our future customers.  After few months, we met a guy from Stiavnica, who was paving our floor in Bratislava. He was a professional, with whom I listened to various rock and blues desks all day. We got along with each other so much that we started to talk about our plans for the future.  During our discussion, which lasted for few days, we got a hint from him about where to start with our project. He was always speaking about the southern area of Hont region. We were planning to go there for a year but somehow we got always stuck in Stiavnica. It was up until few of our friends shared a video on facebook, called “Hont fair”. Video showed good- hearted people full of joy. We decided that we have to check the place out so we packed our cameras and Jasmine’s water bowl.
 




Národná hrdosť
Nad týmito vetami som strávil veľa hodín. Bojoval som s myšlienkami a názormi. Ako písať o folklóre a láske k vlasti? Nechcel som napísať myšlienky ako cinycký snílek ale ani ako občan nahnevaný na celý okolitý svet. Napíšem to teda tak, ako to bolo a aké sme mali pocity. Do Hrušova sme ani nemuseli doraziť, nebyť dobrých bŕzd a srnky, ktorá nás chcela vidieť. Z roviny sme sa rýchlo dostali do malebnej krajiny pahorkatín a nekonečných lúk. Veľmi pekný kraj. Rovnako to vyzeralo aj v Hrušove. Všetko to začalo na kopci nad dedinkou, ktorú sme mali odtiaľto ako na dlani. Už na parkovisku, kde od rána parkovalo možstvo áut, to bolo veselé. Z áut vystupoval národ v dobrej nálade a väčšina z nich oblečená v kroji. Od samého začiatku bolo cítiť, že to títo ľudia myslia od srdca. V strednej Európe máme totiž jednu zvláštnu vlastnosť. Naša národná hrdosť končí pri sledovaní večerného spravodajstva. Tú a náš folklór vždy niekto vezme pod svoje upotené pazuchy a potom ju pred kamerou úplne pošliape. Väčšina národa pri takýchto ľuďoch nadobudla pocit, že čo je v kroji, to je už nacionalistické. Toto boli mladé rodiny a nie bagandžový pochod. Veď naši predkovia zanechali viac ako len ľadový hokej. Nám boli ľudia v Hrušove sympatickí a bolo vidieť, že tam nie sú kvôli politike ale kvôli sebe. Skvelá atmosféra, predvádzanie remesiel, jedlo a hudba. Bolo to miesto, kam by sme aspoň raz za život mali vziať deti z mesta. Nabudúce prídeme tiež a v ľudovom, lebo to čo nám tu ostalo po našich predkoch je krásne a klobúk dole pred tými, ktorí tieto tradície udržiavajú zo srdca a lásky. Len z týchto dvoch dôvodov.


Patriotism
I spend hours writing this article. I was comparing thoughts and opinions. How to write about folklore and love for one’s country at the same time? I wanted to write neither like a naïve dreamer nor like a citizen who’s mad at the whole surrounding world. Therefore I’ll write about our experience exactly how it was and how we felt about it. We almost didn’t make it to Hrusovo if it wasn’t for good brakes on our car since a deer wanted to say hello to us.  After we left the lowlands, we approached to a picturesque country of highlands and endless meadows fairy quickly. Beautiful landscape! The same situation was in Hrusov. It all started on a nearby hill from where we’re able to see the whole village.  Good vibrations started in the parking lot, where cars where parking from the early morning. Folks got out their cars in merry mood, most of them dressed in folk costumes. From the very beginning we felt that these people were kindhearted. In central Europe, we have one very odd feature. Our patriotism ends as soon as we start to watch the evening news. Our folklore here is taken under somebody’s dirty hands and afterwards it is completely destroyed in front of cameras. Most of the nation has come to a conclusion that whoever is dressed up in folk costume is a nationalist.  However these folks we’re young people and not some nationalistic march.  Our ancestors left us much bigger heritage than just ice hockey. We found people in Hrusov very likable and it was obvious that they gathered not for political reasons but for themselves. There was a great atmosphere, demonstration of traditional crafts, good food and music. We should take kids out of the cities and bring them to this place at least once in their lifetime. We’re visiting in folk costumes next time because the cultural heritage of our ancestors is magnificent and we salute to those who are cherishing these traditions. These folks are keeping them alive with love and kindness. They don’t need any other reason.

 


Vidiecke chute
V každom dvore to žilo a rozvoniavalo. Pripomenulo mi to všetko, o čom sa doma rozprávalo a čo som ako dieťa iba okrajovo zažil. Vidieť pani, ktorú čakalo celodenné mešanie slivkového lekváru mi pripomenulo náš článok o slivkách. Všetky tie vôňe ovocia, medu, praskajúce drevo v sporákoch, nám vždy dokážu rozvíriť myšlienky. Ostať v meste, či ísť žiť na vidiek? Čas ukáže. Keď som videl ten sporák na drevo, hneď som si predstavil  hnedý smaltový pekáč s králikom. Je to pre mňa symbol nášho vidieka. Toto sa v meste nevidí. Králik sa nám dostane na stôl maximálne dvakrát za rok a to je škoda. Voľakedy ich bolo na poliach a vo dvoroch toľko, že z nich boli gazdiné zúfalé. Veď aj niekoľko komédií zobrazovalo detskú traumu z neustáleho prídelu králičieho mäsa. Pre mňa je ale stále synonymom pravého dedinského nedeľného obedu. Zlatistý vývar a pečený alebo dusený králik.
Zopár malých zmien a tradičné jedlo dostalo ďalší rozmer.



Countryside flavors
Each house yard was full of life and delicious smells. It reminded me of all the things we talked about at home and what I seldom experienced as a child. Seeing a lady who’s task for the whole day was to stir a plum jam reminded me of our article about plums. Smells of various fruits and honey, sound of firewood gently blazing in the cook-stove, all those things bring questions to one’s mind. Is it better to stay in the city or to move out into the countryside? Time will tell. As soon as I saw that cook-stove with small firewood in it, I imagined an enamel, brown roasting pan and a cooked rabbit in it.  It is a symbol of our countryside for me. You won’t see a cooked rabbit in the cities. We experience this dish twice a year at best, which is a pity. There were times when fields and yards were full of rabbits and it drove housewives crazy. Even few Czechoslovak classic comedies show kids struggling with rabbits since there was always one for lunch or dinner.  For me however, it is a synonym for traditional Sunday countryside lunch which consists of golden soup and roasted or braised rabbit. After few additional changes, this traditional dish gets a new dimension.
 


Dusený králik s kuriatkami / Braised rabbit with golden chanterelle


Ingrediencie / Ingredients:

Králik / Rabbit
Hríby / Mushrooms
Šalotka / Shallot
Rajčiny / Tomatoes
Cesnak / Garlic
Olej / Oil
Maslo / Butter
Hladká múka / Plain Flour
Estragón / Tarragon
Pažítka /Chives
Soľ / Salt
Čierne korenie / Black pepper
Brandy 1 dcl
Biele suché víno 2dcl / White Dry Wine 2 dcl
Slepačí vývar / Chicken stock

Postup / Method:
Králika si naporcujeme a dobre umyjeme. Na strednom ohni si rozpustíme maslo s olejom. Pridáme mäso, nadrobno pokrájanú šalotku a cesnak. Spolu pečieme po oboch stranách do zlatova. Mäso zaprášime múkov, prilejeme brandy a opatrne zapálime. Necháme niekoľko sekúnd horieť a pridáme víno a vývar až kým nie je králik ponorený. Ochutíme soľou a čiernym korením. Soľ pridávajte opatrne, lebo šťavu budeme na konci redukovať. Prikryjeme a dusíme 30 minút. Zatiaľ si na jemné plátky nakrájame hríby. Rajčiny oblanšírujeme, stiahneme šupku a vyberieme dužinu a semená. Takto očistené ich potom nadrobno nakrájame. Po polhodine dusenia pridáme do hrnca s mäsom hríby, rajčiny a dusíme ďalších 10 minút. Potom králika vyberieme a zvýšime teplotu aby nám šťava vrela. Pridáme nadrobno nakrájanú hrsť pažítky a estragónu. Šťavu zredukujeme o jednu tetinu. Nakoniec ju zahustíme maslom a hneď podávame.

Carve the rabbit into portions and clean the meat thoroughly under running water.  Heat the oil and butter on a medium heat. Add meat, shallot cut into small pieces and garlic. Cook the rabbit until it browns on both sides. Flour the meat, add brandy and set ablaze carefully. Keep on fire for a few seconds. Then add wine and stock until the rabbit is dipped in it. Season it with salt and black pepper. Add salt carefully since you will have to reduce the sauce in the end. Cover it and cook for 30 minutes. In the meantime, cut mushrooms into tender slices. Peel tomatoes and cut out pulp and seeds. Then cut them into small pieces. After a half an hour of cooking, add tomatoes and mushrooms into the pot with meat and cook for another 10 minutes. Then remove the rabbit and increase the heat until the liquid is boiling. Add chives cut into small pieces and tarragon. Reduce the liquid by one third. In the end, thicken it with butter and serve the dish.





Deti si vďaka svojej vnímavosti dokážu zafixovať rôzne udalosti vo svojom živote aj podľa chutí a tieto pocity ich nikdy neopustia. Ja aj dnes, keď ochutnám prvú hrušku, ktorá dozrie u nás v záhrade, mám zvláštny pocit. Pamätám si ako som to vlastne nemal rád, lebo hrušková chuť mi každé leto pripomenula, že už mám polovicu prázdnin za sebou a čoskoro nás mama vyženie do mesta zháňať zošity a obaly do školy. V tých časoch sme mali na 40 tisíc obyvateľov v meste tri papiernictvá. Tak si asi viete predstaviť, v akýh radoch sme stáli na pokladňu.



Kids are able to remember different events in their lives based on the taste and they remember these sensations. For instance, every time I taste first seasonal pear out of a tree in our garden I get a strange feeling. I recall that I didn’t like the taste actually. The taste of a pear was a sign for me that summer holidays are half over and very soon my mother would send me to town in order to buy new schools supplies. In those times we had three stationery shops for 40 thousand citizens. You can imagine how long the queue was in front of a counter.
 


Pečené hrušky / Baked pears

Ingrediencie / Ingredients :
Hrušky / Pears
Med / Honey
Vlašské orechy / Wallnuts
Škorica / Cinnamon

Postup / Method :
Hrušky ošúpeme a dáme na plech. Na hrušky pridáme zmes z medu, nadrobno posekaných orechov a škorice. Pečieme na 150 stupňov.

Peel the pears and put them on a baking tin. Add the mixture of honey, walnuts cut into pieces and cinnamon on the top of pears. Bake on 150 degrees.










Rilette

Ingrediencie / Ingredients :
Králik / Rabbit
Kačacia masť / Duck fat
Tymián / Thyme
Marhulovica ( alcoholic liquor distilled from apricots )
Vývar/ Stock

Postup / Method:
Umytého králika opečieme do zlatova na masti. Od tejto chvíle prichádza časť, ktorá je len na vašej kreativite a chuti. Opečené mäso sa ďalej veľmi pomaly varí, takže môžete použiť vodu, vývar, pivo, víno či tvrdý alkohol, podľa chuti. Pridáme bylinky, korenie, soľ a hodinu varíme. Pridáme kačaciu masť, toľko aby sme mali kusy králika stále ponorené. Ďalej pomaly varíme ďalšiu hodinu. Hrniec na noc odstavíme a necháme vychladnúť. Ráno uvidíme koľko vody a tuku nám zostalo. Vodu treba vyvariť. Mäso vyberieme, vidličkou ho rozoberieme na vlákna a vývar v hrnci zredukujeme iba na tuk. Mäso naukladáme do fliaš, zalejte zredukovanou masťou a dáme vychladnúť. 

Roast the cleaned rabbit on the duck fat until it browns. The next part of preparation is totally up to your creativity and taste. Roasted meat is cooking very slowly from this point so you can use either water, wine, beer or strong alcohol. It’s up to you. Add herbs, seasoning, salt and cook for an hour. Add duck fat so that the portions of meat are still dipped. Set aside the pot for the night so it will cool off. You’ll see how much water and fat is there left in the morning. Water has to be boiled away. Remove the meat and shred it using fork into fibers.  Reduce stock until the fat is the only thing left in the pot. Put the meat into jars along with reduced fat. Set it aside to cool off.






2 komentáre:

  1. Your dreams sound similar to mine. I love the photo with the three women - the kroj, the accordions, the light, it looks like it is from another time. Slovak folklore is beautiful, and so varied to each region. I was recently at a folklore celebration at the skanzen in Martin and everything was so beautiful I wanted to include allllll the photos for the blog.

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    1. The kroj sounds good :) We love sharing dreams with others and I hope there are more people like us Naomi. Slovak traditions are really beautiful. Hopefully it will attract more young.

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