Šumajstr with Home-Made Crackling
South Moravian Region (4 persons)
Šumajstr is a truly traditional every-day dish for ordinary folk: easy to prepare, nutritious and easily digestible. And so simple to make that you will have time to prepare God’s Graces. In Moravia, this typical ceremonial bakery product used to be brought to new mothers – not only because it was festive, but it is also light and easily digestible for new mums.
400 g hulled grain (No. 10), 200 g red beans, 150 g crackling, pickled onions, lard, salt, pepper
Cook the beans and grain separately in salt water. Once cooked, mix them together, grease with oil, add crackling. Season with salt and pepper. Serve with bread and Znojmo gherkins.
250 g soft wheat flour, 2 egg yolks, 1 tbs. powdered sugar, 200 g frying oil, some milk, a pinch of baking powder and salt
Mix together flour and yolks, a pinch of salt, baking powder and sugar. Work the dough until it is smooth and does not stick, covering it with flour as needed. Leave it to rest in a cold place for about an hour. Roll the dough on a rolling board until it’s thin, use a cutter to cut small squares or triangles and fry them in heated oil. Let the oil drip off, cover the cakes in sugar and serve.
Moravian-Silesian Region (6 persons)
750 g smoked meat (e.g. pork leg or neck), 20 g yeast, 100 ml milk, 300 g pastry flour, 60 g butter, 2 egg yolks, a pinch of salt, 50 ml of oil, 3 tablespoonfuls of chopped herbs (basil, green parsley, thyme) Cook the smoked meat until it‘s soft and let it cool down. In a smaller bowl put yeast, add a little flour, some of the warm milk and leave in a warm place to leaven. Mix pastry flour, 1 egg yolk, molten butter, a pinch of salt, the rest of the warm milk, (or, especially near Karviná, the greasy remainder of a smoked meat soup) and the leavened yeast. Form salty dough – leave to leaven a bit. Spread over a baking board and roll until it is 1–1.5 cm thick. Spread smoked meat on the dough then wrap, forming a large roll (leave to leaven for 10 minutes). Spread egg yolk over the dough, sprinkle with herbs and put in a preheated oven. Bake for approximately 30 minutes at 170°C.
Olomoucké tvarůžky in beer brine
250g olomoucké tvarůžky, 1 teaspoonful of oil, 1/4 litre of pale lager, caraway seeds, sweet (or hot) paprika Cut the Olomoucké tvarůžky in halves or leave them as they are and put them in a glass or pottery container. Use beer, oil, paprika and caraway to prepare brine which is then poured over the Olomoucké tvarůžky. Then close the container and store in a warm place and leave the Olomoucké tvarůžky to ripen for 2-4 days. Serve with fresh bread and a glass of cool beer.
Zlín Region (4 persons)
6 large potatoes, 300 g of buckwheat, 4 eggs, sour cream, lard, salt, pepper, marjoram, green parsley, bacon (bryndza, sheep milk cheese) for topping Cooked potatoes in salty water until half soft, then peel, slice and dice. Wash the buckwheat, pour into boiling salty water, boil (for approximately 2 minutes) and cover with a duvet for half an hour. Then mix with the potatoes, put in a roasting pan greased with lard, season with salt and pepper, add marjoram and green parsley as desired and leave to bake at 250°C for approximately 15 minutes. Then pour in eggs whipped with sour cream and bake for 20 more minutes at 200°C. Fry the bacon in a pan and use for topping (bryndza or sheep milk cheese may be used as well).