'Such' (Sač) - Traditional method for outdoor cooking

'Such' is traditional metal dish that is used for outdoor cooking in many Balkan countries, primarily in Bosnia. Its parts you can see below. A large amount of live coals is needed for this kind of slow cooking. Dish is filled, set on its posts above the coals, covered, ring placed on the lid and hot ash is placed on top. It should not be opened during the cooking, as it ensures preserving all aromas.
  
  Such Parts                                                Bosnian pita cooked under the Such

Ingredients:
4-5 tbs oil
Large cuts of lamb (or any other meat), with bones please
Potatoes, peeled
Other vegetables (optional)
salt and pepper
bay leaves
200 ml water ( or wine)

Method:
Season meat and vegetables, pour oil over it and mix to coat. Place meat first in the dish, then arrange potatoes around. Pour water over it, add bay leaves and place lid on top.
Set such over live coals (heat shouldn't be too strong), place ring on the top of lid and cover with hot ashes and small pieces of live coal. Let it cook for at least 2 1/2 hours. Let it cool slightly (uncovered) before serving.




Waiting for such...You can see on our faces that we were very hungry!
Cekanje da bude gotovo...Na licima nam se vidi da smo gladni!

Tradicionalno pečenje ispod sača

Sac je metalna posuda koja se koristi za pecenje u zaru. Njegove dijelove mozete vidjeti gore na slici. Nista nije tako ukusno kao obrok pripremljen na ovaj nacin. Bitno je pripremiti dosta zara prije pocetka kuhanja. Tokom pecenja, sac netreba otvarati, jer se na ovaj nacin osigurava zadrzavanje svih aroma i ukusa.

Potrebno:
4-5 K ulja
veliki komadi jagnjetine (ili drugo meso), sa kostima molim
krompir, oguljen
drugo povrce (opciono)
so i biber
lovorov list
2 dl vode (ili vina)

Nacin:
Zacinite meso i krompir, pospite ulje po tome i izmijesajte. Smjestite sve u sac (najprije meso, a krompir okolo), ubacite lovor i uspite vodu. Poklopite i smjestite iznad zara koji nesmije biti prejak. Postavite prsten na poklopac, zatim pospite vrelim pepelom i manjim komadicima zara. ostavite peci najmanje 2 1/2 sata. Prije sluzenja, ostavite neotklopljeno da se malo prohladi. Uzivajte!

Hungarian Goulash Slovenian Way

I befriended many people that I met through blogging. One of them is Sonja from Slovenia. She is a very creative and talented card maker and blogger. Her blog is called 'Na obisku pri Oldpunci'.
Sonja sent to me a book of recipes from a part of Slovenia that is very close to Hungary, so recipes are mixture of Slovenian and Hungarian influence in cooking. I've tried a few recipes from that book, and I'm glad I can share it with you.
Thank you Sonja!

Ingredients:
3 tbs oil
750 g onion, diced
2 carrots, diced
50 g smoked bacon, diced
750 g beef, diced into 4 cm cubes
1 green capsicum, diced
5 chillies, sliced
2 garlic cloves, crushed
2 tbs paprika powder
1/4 tsp cumin powder
500 ml water
0,5 kg potatoes, diced into  2,5 cm cubes
2 tomatoes, diced
1 tsp salt
1/2 tsp black pepper

Method:
Heat oil in a pot, add onion and bacon. Sautee until onion become transparent. Add other vegetables (except potato) and meat. Cook, stirring, until meat change colour. Add spices and water; season with salt and pepper. Cover and cook for 1 hour, or until meat almost done. Add potatoes, cover and cook for another 20 minutes, or until meat and potatoes become soft. Serve with crusty bread.



Madjarski Gulaš na Slovenački način

Kroz blogiranje sam upoznala mnoge i sprijateljila se s nekima. Jedna od dragih prijateljica mi je Sonja iz Slovenije. Ona je veoma talentovana i kreativna u izradi cestitki i blogiranju. Njen blog se zove 'Na obisku pri Oldpunci'.
Sonja mi je nedavno poslala knjigu recepata iz dijela Slovenije koji se granici sa Madjarskom, tako da je interesantno vidjeti mjesavinu uticaja ove dvije zemlje  na pripremu hrane. Isprobala sam nekoliko recepata, koje cu rado podijeliti s vama.
Hvala puno Sonja!

Potrebno:
3 K ulja
750 gr crvenog luka, sjeckanog
50 gr mesnate dimljene slanine, sjeckane
750 gr govedine, sjecene na 4 cm kockice
2 mrkve, sjeckane
1 zelena paprika, isjecena na kockice
5 feferonki, isjecene
2 cena bijelog luka, isjeckan
2 K crvene paprike, prah
1/4 k kima u prahu
500 ml vode
0,5 kg krompira, sjecen na 2,5 cm kocke
2 paradajza, sjecen na kockice
1 k soli
1/2 k crnog bibera

Nacin:
Zagrijte ulje, proprzite luk i slaninu, zatim dodajte ostalo povce (osim krompira) i meso. Dinstajte dok meso ne promijeni boju. Ubacite zacine i vodu, poklopite i kuhajteoko 1 sat ili dok meso skoro ne bude gotovo. Ubacite krompir pa kuhajte jos dodatnih 20 minuta, ili dok meso i krompir ne budu sasvim meki. Sluzite sa nekim dobrim kruhom / hljebom.






Perfect Schnitzels every time

Rules for successful schnitzels:
1- never make schnitzels with red meat (blood will come out on surface and spoil the schnitzel's look)
2 - fry on medium heat (too high temperature will burn coating and leave meat uncooked)
3 - meat should not be very cold (straight from fridge)
4 - do not overcrowd your pan (cook one or two at time)
5 - drain well on paper towel (with a warmed plate underneath)

Ingredients:
4 chicken breast schnitzels (or pork, veal... - meat should be thinly cut)
salt and pepper
Flour
2 eggs, beaten
bread crumbs
oil for shallow frying (light olive, peanut or rice bran)
Method:
Season each side of your schnitzels. Coat every-one with flour (shake off ), dip into beaten eggs (making sure it's coated well), then coat with bread crumbs. I do all of this with a wooden skewer, but fork can be used. Heat oil in a pan, then fry schnitzels on both sides for 2-3  minutes. Drain on paper towel.

..............................................................................

Savršene šnicle svaki put

Pravila kojih se treba pridrzavati:
1 - nikada ih ne pravite sa crvenim mesom (krv ce se pojaviti na povrsini i pokvariti izgled)
2 - przite na srednje jakoj vatri (previsoka temperatura ce izgoriti spoljni dio, meso ce ostati nepeceno)
3 - meso ne bi smjelo biti hladno (direktno iz frizidera)
4 - nemojte prziti previse odjednom (jedna ili dvije snicle u nekoliko mahova)
5 - dobro ocijedite na upijajucem papiru (sa zagrijanim tanjirom ispod)

Sastojci:
4 snicle (pileca prsa, svinjetina, teletina...- meso treba biti tanko izrezano)
so i biber
brasno
2 jaja, umucenih
krusne mrvice / prezla
Ulje za (plitko) przenje (svijetlo maslinovo ili slicno)
Nacin:
Zacinite snicle prema ukusu. Uvaljajte svaku u brasno (otresite suvisak), umocite u jaja (pazeci da se dobro prekriju), zatim u mrvice. Ja ovo radim sa dugackom cackalicom, ali moze i viljuska.
Zagrijte ulje pa przite oko 2-3 minute svaku stranu. Ocijedite na papiru prije sluzenja.

Hand Made Macaroni with Meat Sauce - speciality of Žrnovo

Žrnovo is small place on Korcula island. There is an 'agrotouristic' restaurant called 'Gera'. They offer only vegetables that they grow in their garden and fish that they catch that day. We had 'kerna' fish (caught that day by diving) with potatoes and 'zeje' - never tasted something fresher; we had to wait for the owner to 'harvest' our dinner from their garden! They also offer local hand made macaroni that are only made in that small village. They're called 'Žrnovski Makaruni'.

Žrnovo

Ingredients:
Macaroni-
500 g flour
1 tsp salt
1 egg
1 tbs olive oil
1 cup water
Meat sauce-
1/3 cup olive oil
1 large onion, diced
1 carrot, diced
1 celery stalk, diced
1-2 garlic cloves, crushed
2-3 tsp paprika
500 g mince (or finely chopped beef)
1 cup beef broth
1 can diced tomatoes
2 tbs tomato paste
1/2 tsp black pepper, freshly ground
3-4 tbs parsley leaves, chopped
1 tsp oregano leaves, chopped
salt to taste

Method:
Macaroni-
Mix all ingredients and make a stiff dough. Let it rest 15-20 minutes, then cut small pieces. Wrap each piece of dough around a skewer and rub between your palms to form macaroni. Take off and place onto a clean cloth; repeat with remaining dough. When everything used, cook macaroni in salted water  in 3-4 batches (they will come to the surface; boil for a couple of minutes more). Take them out and place onto oiled serving plate.
Meat sauce-
Heat oil, saute onion, then add other vegetables. Mix well and add meat and spices. Cook until meat looses its pink colour. Add broth and canned  tomato paste, season to taste. Cook for 5-10 minutes.
Spoon meat sauce over the macaroni; sprinkle with shaved Parmesan cheese (optional).

Žrnovski Makaruni ('makaroni na iglu')

Navodno, ovakvi makaroni se jos samo prave u Žrnovu.
Specijalitet su u mnogim restoranima seoskog turizma, posebno restorana 'Gera' kojeg smo posjetili. 
Taj restoran nudi samo ono sto sami proizvedu ili ulove toga dana. Jeli smo ribu 'kernu' sa krompirom i 'zejem' - nikad nesto tako svjeze nisam dobila prije u restoranu. Morali smo cekati dok povrce nije bilo ubrano, a riba je tog dana ulovljena. Suvlasnik je sam ronio na dubinu , jer je to jedini nacin da se kerna ulovi.

Potrebno:

Za makarune-
500 gr brasna
1 k soli 
1 jaje
1 K maslinovog ulja
1 solja (240-250ml) vode
Mesni sos / preliv-
1/3 solje maslinovog ulja
1 veci crveni luk, sjeckan
1 mrkva, sjeckana na kockice / rendana
1 stabljika celera, sjeckana
1-2 cena bijelog luka, protisnuta
2-3 k crvene paprike
500 gr sitno sjeckane govedine (ili mljeveno)
1 solja govedje supe / bujona
1 konzerva sjeckanog paradajza
2 K gustog paradajz sosa
1/2 k svjeze mljevenog crnog bibera
3-4 K sjeckanog persuna
1 k origana
so po ukusu

Nacin:

Makaruni-

Pomijesajte sve sastojke  i umijesite tvrdje tijesto. Ostavite odmoriti 15-20 minuta, zatim isjecite na manje komadice. Svaki komadic ovijte oko pletace igle (ili prutici za kebabe) i trljajte izmedju dlanova da se formira makaron. Skinite sa igle i postavite na cistu krpu. Kad zavrsite sa oblikovanjem makarona, skuhajte ih u zasoljenoj vodi u 3-4 maha. Kada isplivaju na povrsinu kuhajte par minuta duze, zatim vadite na nauljenu posudu za serviranje.

Mesni sos / preljev-

Zagrijte ulje, proprzite luk, zatim dodajte sve ostalo povrce. nakon par minuta ubacite i meso Pirjajte dok meso ne izgubi svoju pink boju. Dodajte zacine, supu, paradajz i sos. Kuhajte jos 5-10 minuta. Zasolite prema ukusu.

Pospite sos preko makarona i pospite parmezanom (po zelji).

Korčula

Aussie Meat Pie

This is Australians' favorite food. Wholemeal flour makes the crust crispy, and adds a bit of natural goodness to it. Makes one 22cm large pie , or 6 small / individual-ones.

Ingredients:
Crust-
1/4 cup boiling water
1 1/2 cup wholemeal flour
1/2 tsp salt
1/2 cup melted butter
1/4 tsp baking powder
(Classic crust: 220g flour, 1 tbs water, 1/4 tsp baking powder, 1 tbs lemon juice, 110g butter, 1 egg yolk, 1/2 tsp salt)
Filing-
1 1/2 tbs of olive oil
1 large brown onion, finely chopped
500 grams of ground, lean beef (beef mince)
1 1/2 Tbsp of cornstarch
1 cup of beef stock
2 tbs cup of tomato paste
1 tbsp of Worcestershire sauce
1 tsp black pepper, freshly ground
1 tsp Vegemite (or substitute 1 vegetable stock cube)
1-2 tbs soy sauce
For brushing 1 egg, beaten
Method:
Crust- Mix all dry ingredients for the crust. Pour water over butter (in another bowl), mix a bit, then bring all ingredients together, mixing with a spoon. Let it cool slightly, then knead; form a ball and let it rest 20 minutes(wrapped in a cling wrap).
Filing- Heat oil in a pan, cook onions until translucent. Add mince, cook until it changes its colour. Mix corn flour with soy sauce. Season mince and add other ingredients. Cook until thick.
Assembly- Roll out the dough (between sheets of paper or cling wrap) to make 2 circles - 26cm and 22cm. Put larger circle into a pie dish (22cm), press edges into the dish wall, spoon filing over it and cover with smaller circle. Press edges together, cut a small hole in the middle of pie, brush with beaten egg and bake 20-25 minutes on 180*C. Serve with tomato sauce (Ketchup)

Australijska pita od mesa

Ankica je trazila recept za Australijsku pitu sa mesom. Dolje u receptu je naveden nacin na koji ja pravim tijesto; klasicni sastojci su navedeni u zagradi.

Potrebno:
Tijesto za 'pitu'-
1/4 solje vrele vode
1 1/2 solja brasna od punog zrna
1/2 k soli
1/2 solje otopljenog maslaca
1/4 k praska za pecivo
(Klasicno tijesto: 220 gr brasna, 1 K vode, 1/4 k praska za pecivo, 1 K soka limuna, 110 gr maslaca, 1 zumance, 1/2 k soli)
Fil-
1,5 K ulja
1 veci crveni luk, sjeckan
500 gr mljevenog mesa, junetina
1,5 K 'Gustina' ili slicno
1 solja govedjeg bujona
2 K tomato pirea
1 K "Worcerstershire" sosa
1 k svjeze mljevenob bibera
1 k 'Vegemite' (Namaz)- ili 1 kocka za supu od povrca
1-2 K sojinog sosa
Za premazati 1 jaje, umuceno
Nacin:
Tijesto- Pomijesajte sve suhe sastojke. Na to dodajte maslac i vodu (koju ste pomijesali odvojeno). Brzo promijesajte, ostavite malo ohladiti, zatim umijesite. Zamotajte u foliju i ostavite odmarati 20-ak minuta.
Fil- Zagrijte ulje, isprzite luk. Dodajte meso i proprzite. Pomijesajte Gustin i soja sos. Dodajte sve ostale zacine i sastojke u meso. Kuhajte dok se ne zgusne.
Razvucite tijesto u 2 kruga, 22cm i 26 cm. Veci krug smjestite u kalup od 22 cm, pazeci da se visak 'zlijepi' za zidove. Uspite fil, pa preko njega stavite manji krug tijesta. Stisnite krajeve tijesta da se zalijepe. Naprevite prorez u sredini pite, premazite jajetom i pecite 20-25 minuta na 180*C. Sluzite sa Kecapom.
Umjesto 1 velike pite mozete napraviti 6 malih, ukoliko imate kalupe.

Chorbanac - Bosnian 'Soupy' Meat Stew

Traditionally it's made in a big cauldron, outdoor on open fire.

Ingredients (10+ servings)
1 kg chuck steak
1 kg lamb, preferably on the bone
1 kg pork, or chicken - your choice
1 kg onion, chopped
2-3 tbsp oil
2-4 garlic cloves, chopped
1 bay leaf
1 chilli, chopped or chilli powder
2 tbsp paprika
1/2 -1 teas black pepper, freshly grounded
2 medium potatoes, grated
1 bunch of parsley leaves
1-2 tbsp flour
2-3 tbsp vegetable stock powder (Vegeta)
200-250ml white vine
salt to taste
Method:
Heat oil, fry onion until translucent - add meat (cubed) and seal it. Add paprika, flour - mix well and other ingredients except potato, vine and parsley. Pour a lot of water (should cover meat well + allow some for evaporation), bring to boil and cook for 2 hours. After this time you can add the rest of ingredients; cook for another 5-10 minutes. Serve with rice, pasta or some kind of strong bread.


Corbanac
...najbolji je kuhan u kotlicu, na otvorenoj vatri, u velikim kolicinama, za prijatelje kada vrijeme zahladi. Rezultat isprobavanja i eksperimentisanja sa mnogim receptima.

Sastojci za 10 osoba:
1 kg govedine, najbolja od vrata
1 kg jagnjetine, moze sa kostima
1 kg svinjetine ili piletine (po zelji)
1 kg crvenog luka, cjeckanog
2-3 kasike ulja
2-4 cena bijelog luka
1 lovorov list
1 srednja ljuta papricica ili chili puder
2 kasike crvene paprike
1/2-1 kasicice crnog bibera u zrnu (ili mljeveni)
2 srednja krompira, sjeckana ili strugana
svezanj persunovog lisca
1-2 kasike brasna
2-3 kasike vegete
200-250 ml bijelog vina
so po ukusu
Priprema:
Zagrijati ulje, te dodati luk. Dinstati dok ne promjeni boju. Ubaciti meso sjeckano na kocke (postoji misljenje da je corbanac bolji ukoliko je meso masnije – ja ipak odvojim najmasnije dijelove). Dinstati jos nekoliko minuta, a zatim dodavati ostale sastojke: crvena paprika, brasno, i sve ostalo osim krompira, vina i persuna. Naliti dosta vode te ostaviti 2 sata da pomalo vrije. Poslije tog’ vremena istrugati krompir, nasjeckati persun i doliti vino. Probajte ukus i dodajte soli i bibera po ukusu. Ko voli ljuto moze dodati vise chilija. Nakon 5-10 minuta corbanac je gotov.
Posluživanje
Sluzi se sa vrucom pogacom, moze i tjestenina ili riza.
Salata po vasem izboru!