Grilled Trout with Bok Choy (paleo) / Pastrva i bok choi sa žara (paleo)

My lovely co-worker brought me fresh trout from her pond, so that’s what we had for a fancy lunch a few weeks ago. I’ve been meaning to type up a recipe, but life kinda always got in the way. However, I finally did manage to get to it. I just loved how simple and tasty this dish turned out, so had to share with the internet. In this recipe I used prepackaged lemon pepper seasoning mix for the trout, but I think any combination of zesty citrus flavors would work really well, so feel free to use whatever you have on hand.

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INGREDIENTS:

(Yields 2 servings / 3.68 EUR per serving / 7.35 EUR for all)

For the trout:

1 kilo of fresh trout (5.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of lemon-pepper seasoning (0.03 EUR)

For bok choy:

2 heads of baby bok choy (1.33 EUR)

2 tbsp ketchup (0.07 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tsp toasted sesame oil (0.27 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

Additional:

Sunflower seed oil for brushing the pan (0.01 EUR)

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METHOD:

Clean the trout and cut it into fillets. If you’ve never filleted a fish before (I haven’t!), this is the video that I’ve watched to find out how it’s done and I had no problem making fillets on the first try. It took me maybe ten minutes and was super easy and straightforward. The only thing which is a must is a good and really sharp filleting knife.

Pat the trout fillets dry and rub them with salt and lemon-pepper seasoning on both sides. Set aside. Wash and pat dry the bok choy, cut in half and rub with ketchup, soy sauce, sesame oil and freshly ground black pepper.

Place a grilling pan on medium heat to warm up and lightly brush with sunflower seed oil. Arrange the trout fillets skin sides down on a pan and cook for about two to three minutes. Gently flip over and finish cooking on the other side for another minute. Remove the fillets from the pan and keep warm while you grill the bok choy. Arrange it on the same pan, cut sides down and grill for about 3-4 minutes. Flip over and cook for another minute or two. Serve it all immediately while still warm.

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Pred par tjedana mi je moja draga kolegica donijela svježe pastrve iz svojeg ribnjaka, tako da smo si napravili fensi ručak. Već neko vrijeme planiram napisati recept, ali uvijek mi se nekako život prepriječi na putu. No eto, ipak sam na kraju uspjela prionuti na posao. Jako mi se svidjelo kako je ovo jelo ispalo jednostavno i fino, pa sam ga morala podijeliti sa internetom. U ovom sam receptu za ribu upotrijebila gotovi limun-papar miks začina. Međutim, mislim da bi bilo kakve citrusne arome super pasale, pa vi slobodno iskoristite ono što vam je pri ruci.

SASTOJCI:

(Za 2 porcije / 27,56 kn po porciji / 55,11 kn za sve)

Za pastrvu:

1 kg svježe pastrve (40,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat limun-papar mješavine začina (0,25 kn)

Za bok choy:

2 glavice baby bok choya (10,00 kn)

2 žlice kečapa (0,50 kn)

2 žlice soja sosa (2,00 kn)

2 žličice tostiranog sezamovog ulja (2,00 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

Dodatno:

Suncokretovo ulje za namastiti tavu (0,10 kn)

PRIPREMA:

Očistite pastrvu i isfiletirajte ju. Ako nikada prije niste filetirali ribu (ja nisam!), samo da znate kako sam ja pogledala ovaj video i sve mi je bilo jasno, te sam uspjela napraviti filete iz prvog pokušaja. Sve skupa mi je trebalo možda desetak minuta i nije uopće bilo teško. Jedino bez čega nikako nećete moći je dobar i jako oštri nož za filetiranje.

Filete ribe posušite kuhinjskim ručnikom i sa obje strane natrljajte sa soli i limun-papar mješavinom. Stavite na stranu. Operite i lagano posušite kuhinjskim ručnikom bok choi, pa raspolovite po dužini. Natrljajte bok choi sa kečapom, soja sosom, sezamovim uljem i paprom.

Gril tavu stavite da se ugrije na srednjoj vatri i lagano premažite suncokretovim uljem. Filete pastrve poslažite po tavi, tako da je koža okrenuta prema dolje. Kuhajte oko dvije do tri minute, pa nježno okrenite i još minutu kuhajte i drugu stranu. Maknite sve filete i držite na toplom dok izgrilate i bok choi. Bok choi poslažite na istu tavu, sa raspolovljenom stranom okrenutom prema dolje. Pecite oko 3-4 minute, preokrenite, pa drugu stranu pecite još minutu-dvije. Sve poslužite odmah dok je toplo.

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Grilled Trout with Bok Choy (paleo) / Pastrva i bok choi sa žara (paleo)

Marinated Feta Cheese (vegetarian) / Marinirani feta sir (vegetarijanski)

This dish is an absolute blast to have around at parties and will instantly fancy up your antipasto platter to level 9,000. Also, it’s great to just keep a giant jar around for yourself to munch on, since this tastes absolutely fantastic and requires about five minutes of your time to prepare.

When you’re done with the cheese, definitely be sure to save the leftover olive oil for later. The oil is gonna soak up all those wonderful aromas from herbs and spices, so just strain it and keep refrigerated to use as a tasty salad dressing.

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INGREDIENTS:

Block of feta (or any other soft salty cheese)

A few sprigs of fresh thyme

A few sprigs of fresh rosemary

1-2 bay leaves

2-3 sundried tomatoes

Good pinch of red pepper flakes

Good pinch of freshly ground black pepper

Cheap olive oil

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METHOD:

Cube the cheese and arrange in a jar, interspersed with layers of herbs, sundried tomatoes (which I remembered to stuff in the jars after the pictures were already taken) and sprinkles of red pepper flakes and black pepper. When the jar is full, pour enough olive oil to cover all of the cheese and refrigerate. Allow the mix to sit for a day before digging in, so the cheese has some time to soak up the aromas.

Rumor has it that this marinated cheese can keep up in the fridge for at least two weeks. However, I never got around to verifying this piece of information, as it was all devoured within days.

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Ovo jelo je kao stvoreno za bilo kakva druženja i odmah će vašu platu sa narescima podignuti na fensi level 9.000. Osim toga, super ga je uvijek imati pri ruci u ogromnoj staklenci da možete prigristi kada vam bude volja, pošto je okus savršen a za pripremu vam treba oko pet minuta.

SASTOJCI:

Komad fete (ili bilo kojeg drugog mekanog slanog sira)

Par grančica svježeg timijana (majčine dušice)

Par grančica svježeg ružmarina

1-2 lovorova lista

2-3 sušene rajčice

Dobar prstohvat sušenog čilija u pahuljicama

Dobar prstohvat svježe mljevenog crnog papra

Jeftino maslinovo ulje

PRIPREMA:

Narežite sir na kocke i slažite u staklenku tako da na svaki red sira stavite sloj začinskog bilja i sušenih rajčica (koje sam se ja sjetila nagurati u staklenku tek kada sam sve slikala), kao i malo čilija i papra. Kada je staklenka puna, ulijte dovoljno maslinovog ulja da skroz prekrijete sav sir. Čuvajte u hladnjaku, a ostavite da se sve paca bar jedan dan kako bi sir imao vremena povući sve arome.

Priča se po internetu da ovakav marinirani sir može u hladnjaku držati barem dva tjedna. Međutim, meni nije uspjelo provjeriti tu tvrdnju jer bi se sve uvijek pokrkalo u najviše par dana.

Marinated Feta Cheese (vegetarian) / Marinirani feta sir (vegetarijanski)

Sunday Pork Roast with Potatoes / Nedjeljno svinjsko pečenje sa krumpirima

While I was a kid, you could easily tell that it’s Sunday simply by mouth-watering smells of roasted meat, floating through our building staircase. Growing up in a communist country (and later on during the war and post-war times) meant that meat was a scarcity and a luxury. We’d rarely have it during the week, but on the weekends, especially on Sundays, whole families would get together to feast on some sort of roast, usually with potatoes on the side. In lieu with those past traditions and memories, I decided to make a good old hunk of roasted pork.

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INGREDIENTS:

(Yields 4 servings / 1.64 EUR per serving / 6,55 EUR for all)

For the meat:

1 kilo of whole pork rib roast (5.30 EUR)

1 tbsp pork lard (0.01 EUR)

1 tbsp herb steak seasoning (0.13 EUR)

1 tsp salt (0.01 EUR)

For the potatoes:

4-5 large new potatoes (0.80 EUR)

1 tsp pork lard (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

¼ cup water (–)

For the gravy:

1 tbsp butter (0.13 EUR)

¼ cup stock or water (0.07 EUR)

1 tsp corn starch (0.02 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Prepare the meat the day before by rubbing it all around with lard, seasoning and salt. I used a prepackaged herb mix, but go ahead and use whichever flavors you fancy. The world is your oyster. Refrigerate the meat uncovered until the next day.

Remove the meat from the fridge at least half an hour before cooking, so it comes to room temperature. Preheat the oven to 200°C. In a pan on high heat, quickly sear the meat on all sides to close all the pores and ensure maximum juiciness. Transfer the meat to a baking tray, together with all the bits you scraped off from the searing pan. Chop up the potatoes, toss with lard, salt and pepper, and then arrange them around meat. Pour ¼ cup of water into the tray and place the tray into a preheated oven for 1 hour and 30 minutes. It won’t hurt if you stir the potatoes once or twice during roasting and add a tiny splash of water to the pan if things start looking too dry.

Once the meat is done remove it from the tray and let it sit for about 15 minutes before you start slicing. Give the potatoes one final stir and return them to the oven for these last 15 minutes so they crisp up a bit.

After the meat had time to rest, carefully carve it from the bone and slice. Transfer to a serving plate, together with potatoes. To make the gravy, strain any leftover juices you have in your roasting pan to a small saucepan and add butter and water (or stock) with dissolved corn starch. Bring to a boil and cook for a minute or two to slightly thicken. Taste and season with salt and pepper as needed. Serve immediately.

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Dok sam bila klinka lako ste mogli pogoditi da je nedjelja samo po mirisima pečenja od kojih cure sline, a koji bi lelujali po haustoru zgrade. Kad ste dijete iz ere komunizma (a kasnije i iz ratnog i poratnog razdoblja), navikli ste da je meso luksuz. U tjednu bi smo ga poprilično rijetko jeli, ali vikendom, a posebno nedjeljom, svi bi smo se skupili oko nekakve pečenke sa krumpirima. U duhu tih minulih tradicija i sjećanja, odlučila sam pripremiti dobro staro svinjsko pečenje.

SASTOJCI:

(Za 4 porcije / 12,31 kn po porciji / 49,23 kn za sve)

Za meso:

1 kg svinjskog karea s kostima, u komadu (40,00 kn)

1 žlica svinjske masti (0,10 kn)

1 žlica miješanog začinskog bilja za steak (1,00 kn)

1 žličica soli (0,01 kn)

Za krumpire:

4-5 velikih mladih krumpira (6,00 kn)

1 žličica svinjske masti (0,05 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

¼ šalice vode (–)

Za umak:

1 žlica maslaca (1,00 kn)

¼ šalice temeljca ili vode (0,50 kn)

1 žličica kukuruznog škroba (0,15 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

PRIPREMA:

Dan prije priredite meso tako da ga sa svih strana dobro natrljate sa mašću, mješavinom začinskog bilja i soli. Ja sam upotrijebila gotovi mix za steak, ali vi se slobodno razmašite i iskoristite ono što vam se najviše sviđa. Meso ostavite preko noći nepokriveno u hladnjaku.

Pola sata prije nego krenete sa kuhanjem izvadite meso iz hladnjaka kako bi došlo na sobnu temperaturu. Pećnicu zagrijte na 200°C. U tavi, na jakoj vatri, kratko popecite meso sa svih strana, samo da se pore zatvore i da osigurate maksimalnu sočnost. Meso skupa sa svim komadićima koje postružete iz tave preselite u protvan. Narežite krumpire na komade, pomiješajte sa mašću, soli i paprom, te rasporedite oko mesa. Ulijte ¼ šalice vode u protvan i stavite u zagrijanu pećnicu na 1 sat i 30 minuta. Neće škoditi ako jednom ili dva puta promiješate krumpire tokom pečenja, a po potrebi u tavu dodajte još mrvicu vode ako vam se situacija čini presuhom.

Kada je meso gotovo maknite ga iz protvana i ostavite da miruje oko 15 minuta prije nego krenete sa rezanjem. Krumpire još jednom promiješajte, pa vratite u pećnicu još tih zadnjih 15 minuta dok meso odmara, a kako bi se malo zahrskali.

Kada je meso odstajalo, pažljivo ga skinite s kosti i narežite na tanke ploške. Preselite meso na pladanj za posluživanje skupa sa krumpirima. Da pripremite umak, u mali lončić procijedite sve što vam je ostalu u protvanu. Dodajte u to maslac i kukuruzni škrob rastopljen u vodi (ili temeljcu). Pustite da zavrije i kuhajte minutu-dvije, samo da se zgusne. Kušajte i po potrebi dodajte soli i papra. Poslužite odmah.

Sunday Pork Roast with Potatoes / Nedjeljno svinjsko pečenje sa krumpirima