meat

Kale and Ham Stew / Varivo od kelja i šunke

Crunch Crunch Away, , , , , , Leave a comment

A few days ago I’ve managed to give myself a black eye. Actually, it wasn’t exactly I that gave me the black eye, it was a giant box of cookies that I’ve managed to get all fumbling and flipping through the air and thus smacking myself right across the face with it. Oh, and that happened at work. So of course, there were witnesses to this graceful act.

And this isn’t the first time I’ve been attacked by inanimate objects while trying to eat either. That one time a refrigerator door fell out of its hinges and got cushioned by my conveniently placed forehead. Which was also at the same work.

Come to think of it, maybe our office feng shui needs a bit of realignment.

IMGP4743

So anyway, about food. Are you still trying to go through leftover ham from Easter? I definitely am. So in order not to waste a single thing, I came up with this dish. Of course, this batch can feed like a dozen people, so feel free to scale down. Or make space in your freezer if you have trouble with assessing quantities like I do.

INGREDIENTS:

(Yields about 10 servings / 0.51 EUR per serving / 5.09 EUR for all)

1 large onion (0.10 EUR)

4 tbsp sunflower seed oil, divided (0.03 EUR)

2 enormous potatoes (1.07 EUR)

3 large carrots (0.27 EUR)

½ head kohlrabi (0.13 EUR)

3 garlic cloves, minced (0.10 EUR)

1 head of kale (1.07 EUR)

2 cups diced ham (2.00 EUR)

½ cup tomato puree (0.13 EUR)

1 bay leaf (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Good pinch of hot pepper flakes (0.07 EUR)

Good pinch of salt (0.01 EUR)

8-10 cups water (–)

2 tbsp all purpose flour (0.01 EUR)

IMGP4742

METHOD:

Wash, peel and dice all the vegetables. In a large pot, sauté onion on high heat on 2 tablespoons of sunflower seed oil until slightly translucent. Add in diced potatoes, carrots, kohlrabi and minced garlic and give everything a good stir. Cook for a few minutes and then add kale, ham, tomato puree, bay leaf, paprika, pepper flakes and salt. Just a small heads up, though, if your ham is salty, you definitely want to go easy on the salt. Cover everything with water, give a good stir and bring to a rolling boil. Once boiling, reduce heat to low and cook with a lid cracked open for 30 minutes. Then taste and adjust seasoning.

IMGP4746

To thicken the stew, make roux in a small saucepan on medium heat, by adding flour to remaining 2 tablespoons of oil. Mix constantly for a few minutes, until the flour becomes golden and starts smelling nutty. Remove from heat and slowly and carefully ladle in some liquid from the stew, while stirring constantly to prevent lumps. Then when you have a thick and evenly creamy mixture, pour everything into the stew, give it all a good stir and cook through for a minute or two.

IMGP4747

Pred par dana uspjela sam si napraviti šljivu na oku. Tehnički, nisam si ju sama napravila, napravila mi ju je ogromna kutija kolača koju sam nekako uspjela prevrnuti i okrenuti u zraku i raspaliti se sa njom po faci. To mi se naravno desilo na poslu. Tako da je taj gracijozni čin imao i svjedoke.

Ovo čak nije niti prvi puta da su me napali neživi objekti dok pokušavam jesti. Jednom je moje čelo uspjelo ublažiti pad vratima od frižidera koja su ispala iz šarki. A što se također desilo na tom istom poslu.

Sada kada malo razmislim o tome, možda naš uredski feng shui treba malo kalibracije.

Uglavnom, idemo na hranu. Da li i vi pokušavate pojesti ostatke uskršnje šunke? Ja definitivno da. Pa kako se ništa ne bi bacilo, smislila sam ovo jelo. Naravno, ova količina dostatna je za nahraniti deset ljudi, pa slobodno dodajete manje svega. Ili si oslobodite mjesta u frizeru, ako kao i ja imate problema sa procjenom kvantitete.

SASTOJCI:

(Za oko 10 porcija / 3,80 kn po porciji / 37,96 kn za sve)

1 veliki luk (0,75 kn)

4 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 enormna krumpira (8,00 kn)

3 velike mrkve (2,00 kn)

½ glavice korabe (1,00)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

1 glavica kelja (8,00 kn)

2 šalice kockica šunke (15,00 kn)

½ šalice pirea od rajčice (1,00 kn)

1 lovorov list (0,20 kn)

1 žlica slatke paprike (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,50 kn)

Dobar prstohvat soli (0,01 kn)

8-10 šalica vode (–)

2 žlice brašna (0,05 kn)

PRIPREMA:

Operite, ogulite i narežite na kockice svo povrće. U velikom loncu, na jakoj vatri i 2 žlice ulja, prodinstajte luk dok ne postane staklast. Dodajte narezane krumpire, mrkvu, korabu i sjeckani češnjak i sve dobro izmiješajte. Kuhajte tako par minuta, pa dodajte kelj, šunku, pire od rajčice, lovor, papriku, čili i sol. Samo mala napomena, budite oprezni sa solju ako vam je šunka već slana. Sve prekrijte sa dovoljno vode, dobro promiješajte i pričekajte da zavrije, a onda smanjite vatru na srednje jaku i kuhajte 30 minuta sa odškrinutim poklopcem. Kušaje i prilagodite začine.

Da zgusnete varivo, napravite zapršku u malom lončiću tako da na srednjoj vatri pomiješate brašno sa preostale 2 žlice ulja. Stalno miješajte par minuta, dok brašno ne dobije zlatno-smeđu boju i ne zamiriši. Maknite sa vatre, pa polako i oprezno malo po malo u zapršku dodajte tekućinu iz variva, konstantno miješajući kako se ne bi napravile grudice. Onda kada imate gustu i jednolično kremastu smjesu, zapršku istresite u lonac sa varivom, dobro promiješajte i kratko sve prokuhajte još koju minutu.

Kale and Ham Stew / Varivo od kelja i šunke

Mustard and Paprika Marinated Pork Chops with Potatoes and Mixed Salad / Svinjski krmenadli marinirani u senfu i paprici sa krumpirima i miješanom salatom

Crunch Crunch Away, , , , , , Leave a comment

I’m really proud of whipping up such a well-rounded meal on top of juggling a couple of other things on a busy afternoon. Not that I’m such a fantastic multitasker, noup. This is simply one of those recipes where you’re utilizing your oven to do most of your work for you. That way you can do your nails or catch up on your favorite TV show.

IMGP4666

INGREDIENTS:

(Yields 3 servings / 1.90 EUR per serving / 5.70 EUR for all)

For the pork chops:

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

2 tsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

6 boneless pork chops (2.67 EUR)

For potatoes:

1 kilo baby potatoes (1.33 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

2 tbsp olive oil (0.09 EUR)

For mixed salad:

1 head of iceberg lettuce (0.67 EUR)

½ small head of kohlrabi (0.13 EUR)

6 radishes (0.27 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

Juice of 1 lemon (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

IMGP4667

METHOD:

To make marinade for the pork chops, in a small bowl, whisk together salt, black pepper, paprika, mustard and olive oil until creamy and uniform. Rub marinade into each pork chop and let them rest for at least half an hour, but best overnight.

When ready to bake, preheat oven to 200°C. Give potatoes a good scrub, quarter with skins intact and toss together with salt, pepper and olive oil. Bake for 20 minutes, then carefully arrange pork chops on top of potatoes and bake for additional 20-30 minutes, depending on how well done you prefer your meat and how thick are the slices. I generally prefer mine crisped down to shoe leather, but I understand that most people do not share these sentiments.

IMGP4669

Meanwhile, prepare salad by giving the vegetables a good wash. Cut lettuce into strips. Peel and cut kohlrabi into thin slices. Trim and discard radish ends and then cut into thin coins or half-moons. Toss all the salad vegetables with salt, pepper, lemon juice and olive oil.

Serve with hot meat and potatoes.

IMGP4670

Stvarno sam ponosna na samu sebe što sam sklepala ovako fino zaokružen objed dok sam usput žonglirala sa par drugih stvari jedno zagužvano popodne. Nije da sam takav fantastični multitasker, a-a. Ovo je jednostavno jedan od onih recepata gdje vaša pečnica za vas odrađuje sav težak posao. Tako da vi možete lakirati nokte, ili pogledati vašu najdražu seriju.

SASTOJCI:

(Za 3 porcije / 14,17 kn po porciji / 42,51 kn za sve)

Za svinjske krmenadle:

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

1 žličica slatke crvene paprike (0,25 kn)

2 žličice senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

6 svinjskih krmenadli bez kostiju (20,00 kn)

Za krumpire:

1 kg mladih krumpira (10,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

2 žlice maslinovog ulja (0,66 kn)

Za miješanu salatu:

1 glavica salate kristalke (5,00 kn)

½ male glavice korabice (1,00 kn)

6 rotkvica (2,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra(0,05 kn)

Sok od 1 limuna (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

PRIPREMA:

Da napravite marinatu za kotlete, u maloj zdjelici istucite sol, papar, papriku, senf i maslinovo ulje dok ne dobijete kremastu i jednoličnu smjesu. Utrljajte marinadu u krmenadle i ostavite ih da odleže barem pola sata, a najbolje preko noći.

Kada ste spremni za pečenje, zagrijte pećnicu na 200°C. Dobro operite i istrljajte krumpire, ostavite kožu na njima i prerežite na četvrtine pa pomiješajte sa soli, paprom i maslinovim uljem. Pecite ih 20 minuta, a onda pažljivo po krumpirima poslažite krmenadle i pecite dodatnih 20-30 minuta, ovisno o tome koliko pečeno volite meso i koliko su vam debeli krmenadli. Ja općenito preferiram meso zapečeno do konzistencije kože za cipele, ali jasno mi je da većina ljudi ne dijeli moje osjećaje.

U međuvremenu, pripremite salatu tako da dobro operete svo povrće. Narežite kristalku na trakice. Ogulite i narežite korabicu na ploškice. Rotkvicama odrežite i bacite krajeve, pa ih narežite na tanke novčiće ili polumjesece. Pomiješajte salatu sa soli, paprom, sokom od limuna i maslinovim ulje.

Poslužite sa vrućim mesom i krumpirima.

Mustard and Paprika Marinated Pork Chops with Potatoes and Mixed Salad / Svinjski krmenadli marinirani u senfu i paprici sa krumpirima i miješanom salatom

Beefy Shepherd’s Pie / Juneća pastirska pita

Crunch Crunch Away, , , Leave a comment

I know that you need to have sheep to have a real shepherd’s pie. What I’ve made would technically be cheating. Or blasphemy, depending on how seriously you take your food. Or you could simply name it a cowboy’s pie and just call it a day. IMGP4557

INGREDIENTS:

(Yields 8 generous servings / 1.36 EUR per serving / 10.89 EUR for all)

For meaty part:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

1 kilo minced beef (7.33 EUR)

3 garlic cloves, minced (0.10 EUR)

3 large carrots, diced (0.10 EUR)

1 cup frozen peas (0.53 EUR)

½ cup white wine (0.67 EUR)

1 cup beef stock (0.33 EUR)

2 tablespoons tomato concentrate (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Handful of fresh parsley, finely chopped (0.27 EUR)

For mashed potatoes:

1 kilo potatoes (0.67 EUR)

3 tbsp butter (0.40 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR) IMGP4560

METHOD:

Saute onion with tablespoon of oil on high heat until it becomes slightly translucent. Add in minced beef and break it into small chunks with your spatula. Cook for about five minutes before adding garlic, carrots and peas. Stir everything and cook for a few minutes for vegetables to soften a bit. Pour in wine and cook until alcohol evaporates. This may take two to three minutes.

Add in stock, tomato concentrate, paprika, salt, pepper and parsley, reduce heat and allow everything to simmer for about 30 minutes, so all the tastes can combine, with a lid cracked open. You’d want to stir occasionally, so it doesn’t burn. If necessary, add a splash of water. You want the sauce to be thick and rich. IMGP4566

Meanwhile, peel and dice the potatoes and add to a pot of water. Bring to a rolling boil and cook for 20 minutes. Once done, drain potatoes and mash together with butter, milk, salt and pepper, until uniform.

Preheat oven to 200°C. Pour the cooked beef into a casserole dish and carefully scoop mashed potatoes on top. Using a spoon or a spatula, even out the potatoes. Bake for 30 minutes, until the top is crispy and slightly golden. IMGP4568

Just a small note, be sure to use a big enough casserole dish (unlike me!), as the pie will get all bubbly while cooking. Just to ensure you don’t have a whole oven to scrub, place a baking tray underneath your casserole dish to catch any drippings.

IMGP4561

Znam da bi trebali imati ovce za pastirsku pitu. Ono što sam ja napravila zapravo bi se moglo nazvati varanjem. Ili blasfemijom, ovisno o tome koliko ozbiljno shvaćate svoju hranu. Ili jednostavno možete ovo jelo nazvati kaubojskom pitom i tako riješiti probleme.

SASTOJCI:

(Za 8 izdašnih porcija / 10,19 kn po porciji / 84,52 kn za sve)

Za mesni dio:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk, narezan na kockice (0,75 kn)

1 kg mljevene junetine (55,00 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

3 velike mrkve, narezane na kockice (0,75 kn)

1 šalica smrznutog graška (4,00 kn)

½ šalice bijelog vina (5,00 kn)

1 šalica goveđeg temeljca (2,50 kn)

2 žlice koncentrata rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Pregršt svježeg peršina, sitno nasjeckanog (2,00 kn)

Za pire krumpir:

1 kg krumpira (5,00 kn)

3 žlice maslaca (3,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

PRIPREMA:

Prodinstajte luk na žlici ulja na jakoj vatri, da postane staklast. Dodajte mljevenu junetinu, pa ju špatulom razlomite na sitne komadiće. Kuhajte oko 5 minuta, pa dodajte češnjak, mrkvu i grašak. Sve dobro promiješajte i kuhajte nekoliko minuta dok povrće mrvicu ne omekša. Prelijte bijelim vinom i kuhajte dok alkohol ne ispari. To obično traje oko 2-3 minute.

Dodajte temeljac, koncentrat rajčice, papriku, sol, papar i peršin, smanjite vatru na srednje i pustite da se krčka sa odškrinutim poklopcem oko pola sata, da se svi okusi prožmu. Povremeno promiješajte da vam ne zagori, a po potrebi dodajte i malo vode. Želite da vam umak na kraju bude gust i bogat.

U međuvremenu ogulite i narežite krumpir na kocke i stavite da se kuha u lonac vode. Kuhajte 20 minuta nakon što zakipi, a kad su krumpiri kuhani, ocijedite ih i izgnječite skupa sa maslacem, mlijekom, soli i paprom da postanu jednolični.

Zagrijte pećnicu na 200°C. Ulijte mesni dio u posudu za pečenje i pažljivo žlicom po vrhu raspodijelite pire. Poravnajte pire žlicom ili špatulom i pecite 30 minuta, dok se ne uhvati zlatna korica.

Samo mala napomena, pazite da (za razliku od mene!) upotrijebite dovoljno duboku posudu za pečenje, jer će umak bubriti i pjeniti se kako se peče. Kako bi ste se kasnije spasili od ribanja cijele pećnice, za svaki slučaj ispod posude podmetnite veliki pleh za pečenje, da ulovi sve što kapne van.

Beefy Shepherd’s Pie / Juneća pastirska pita

Burrito Bowls / Burito zdjelice

Crunch Crunch Away, , , , , , Leave a comment

These were initially planned to be made as burrito wraps. However, my tortilla making game definitely needs a lot more practice. My tortillas came out too tiny and too thick. Maybe I could’ve wrapped a carrot stick in them. But definitely not all the sauce, cheese and veggies I’d wanted to. Hence I’ve decided to take the bowl route. And what a great journey that has been, ha!

INGREDIENTS:

(Yields at least 8 generous servings / 1,75 EUR per serving / 14.03 EUR for all)

For the meaty sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

1 kilo of mixed ground beef and pork – 50:50 (6.67 EUR)

4 garlic cloves, minced (0.13 EUR)

3 large carrots, diced (0.10 EUR)

3 bell peppers, diced (1.33 EUR)

1 can beans (0.67 EUR)

1 can diced tomatoes (0.53 EUR)

1 tsp salt (0.01 EUR)

1 tsp crushed red pepper flakes (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 can corn (0.80 EUR)

Handful fresh parsley, roughly chopped (0.27 EUR)

To assemble the bowls:

1 cup grated cheese (0.67 EUR)

2 cups tortilla chips or 4 tortillas, cut into triangles and lightly toasted (1.33 EUR)

1 cup lettuce, roughly chopped (0.27 EUR)

2 tomatoes, diced (0.67 EUR)

½ cup sour cream (0.27 EUR)

 IMGP4592

METHOD:

In a large pot, sauté onion on a medium heat with a tablespoon of oil until softened and slightly translucent. Add in minced meat and break it off with your spatula into small chunks. Cook the meat through for about 5-10 minutes, stirring occasionally.

Add in minced garlic, diced carrots and peppers and stir everything thoroughly. Cook for additional 5 minutes before adding drained beans, can of tomatoes, salt, red pepper and paprika. If needed, you can add a splash of water to the pot as well. Just a small heads up, for milder bowls reduce the amount of hot pepper flakes. You can easily add more later on if needed.

 IMGP4599

Gently simmer the sauce for about half an hour, so all the tastes can develop, stirring occasionally. Lastly, when the sauce is done stir in drained corn and roughly chopped parsley. Remove pot from heat, taste and adjust seasoning.

To assemble bowls, ladle finished sauce into small bowls. Top sauce with grated cheese, and divide tortilla chips or triangles, lettuce, tomatoes and sour cream between the bowls. A scoop of guacamole would also be awesome.

IMGP4595

Ovo sam jelo inicijalno planirala raditi kao burrito. Međutim, moja vještina pečenja tortilja baš i nije nešto. Tortilje su mi ispale sićušne i predebele. U najboljem sam slučaju u njih mogla zamotati komad mrkve. Nikako ne sav umak, sir i povrće koje sam planirala. Iz tog sam razloga odlučila krenuti u smjeru burito zdjelica. I kakvo je to samo čudesno putovanje na kraju ispalo!

SASTOJCI

(Za barem 8 izdašnih porcija / 13,14 kn po porciji / 105,11 za sve)

Za mesni umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk, narezan na kockice (0,75 kn)

1 kg miješanog mljevenog mesa, svinjetina i junetina 50:50 (50,00 kn)

4 češnja češnjaka, sitno narezana (1,00 kn)

3 velike mrkve, narezane na kockice (0,75 kn)

3 šarene paprike, narezane na kockice (10,00 kn)

1 konzerva graha (5,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 žličica soli (0,01 kn)

1 žličica sušenog čilija u pahuljicama (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 konzerva kukuruza (6,00 kn)

Pregršt svježeg peršina, grubo narezanog (2,00 kn)

Za složiti zdjelice:

1 šalice naribanog sira (5,00 kn)

2 šalice tortilja čipsa ili 4 tortilje, narezane na trokutiće i lagano tostirane (10,00 kn)

1 šalica zelene salate, grubo narezane (2,00 kn)

2 rajčice, narezane na kocke (5,00 kn)

½ šalice kiselog vrhnja (2,00 kn)

PRIPREMA:

U velikom loncu na srednjoj vatri izdinstajte luk na žlici ulja, da malo omekša i postane staklast. Dodajte mljeveno meso, pa ga sa špatulom izmrvite na sitne komadiće. Prokuhajte meso oko 5-10 minuta uz povremeno miješanje.

Ubacite nasjeckani češnjak, mrkvu i paprike i dobro promiješajte. Kuhajte 5 minuta prije nego što ćete dodati ocijeđeni grah, konzervu rajčice, sol, čili pahuljice i crvenu papriku. Ukoliko je potrebno, podlijte sve sa malo vode. Samo mala napomena, za blaži umak prepolovite količinu čilija. Kasnije po potrebi lako možete dodati još.

Pustite da se umak nježno krčka uz povremeno miješanje oko pola sada, kako bi se svi okusi proželi. Na kraju, kada je umak već gotov, umiješajte ocijeđeni kukuruz i nasjeckani peršin. Maknite lonac s vatre, kušajte i prilagodite začine.

Burrito Bowls / Burito zdjelice

Dry Rubbed Low and Slow Pulled Turkey / Sporo pečena puretina u suhoj marinadi

Crunch Crunch Away, , , 1 Comment

We are not big meat eaters at home. When we do eat meat, it’s mostly either minced, or clean, lean cuts like chicken breast or pork fillets, or something really easy and similar to that. Stuff that comes attached to a bone? Nah. That feels like too much of a hassle. Especially if there is roasting involved. I’m always scared that I’ll bite into raw, bloody hunks of meat surrounding the bone.

But then we were given a whole turkey. I dropped the idea of roasting it intact right away. We could never manage to eat such a gigantic bird, and even if we did, roasting a whole turkey seems like too daunting of a task with too many uncertainties. Plus, I still haven’t fully recovered from the oven scrubbing action after roasting a whole chicken on a beer bottle. But that’s a whole different story. (The chicken was delicious, though.) IMGP4399

Anyway, after mulling over what to do with a whole turkey, I’ve figured the best approach would be chopping the bird up and processing different things in different ways. And thus thighs and legs went to dry marinade for slow cooked pulled meat dish, which you can later use for sandwiches, tacos, stews, salads, or have on its own with a side of some potatoes and veggies.

INGREDIENTS:

(Yields at least 4 servings / 1.37 EUR per serving / 5.48 EUR for all)

2 turkey legs and 2 turkey thighs (5.33 EUR)

1tsp salt (0.01 EUR)

1 tbsp Hungarian sweet paprika (0.07 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp sugar (0.01 EUR)

¼ tsp ground nutmeg (0.01 EUR)

1 tbsp vegetable oil (0.01 EUR)

1 tsp apple cider vinegar (0.01 EUR)

IMGP4401

METHOD:

Using a sharp paring knife remove skin from turkey and save for broth or discard. In a small bowl, mix together salt, sweet paprika, smoked paprika, black pepper, sugar and nutmeg. Place meat in a freezer bag, pour marinade mix over and, using your hands, rub well into the meat. This might seem like an awful lot of marinade, but worry not. Close the bag and allow meat to marinade in a fridge, ideally for 24 hours.

IMGP4403

When ready to bake, preheat oven to 150°C. For easy cleanup, line baking pan with aluminum foil and lightly coat the foil with a tablespoon of oil. Remove meat from freezer bag and place in a prepared pan. Discard any liquid and marinade residue remaining in the bag. Tightly cover baking pan and meat in it with another sheet of aluminum foil and bake covered for 3 hours. Be very careful when peeling the foil from the pan, there is going to be a lot of hot steam in there. You’ll know the meat is done when it’s pulling away from the bone.

Let the meat sit for at least 15 minutes before separating from the bones and cleaning any remaining veins and fat. Shred the meat using two forks, pour over any juices remaining from the roasting with 1 teaspoon of apple cider vinegar, stir and serve.

IMGP4405

Mi doma i nismo neki veliki mesojedi. Kada jedemo meso, uglavnom je to ili faširano, ili čisti jednostavni komadi pilećih prsa ili svinjski file. Stvari koje su prikačene na kost? Ne baš. To mi se uvijek čini kao previše posla. Posebno ako je u pitanju pečenje. Uvijek se bojim da ću zagristi o krvavu hrgu mesa oko kostiju.

Ali dobili smo cijelu puricu. Odmah sam odustala od ideje da ju pečem u komadu. Nikad ne bi uspjeli pojesti tu pričurinu. A čak i da tome nije tako, pečenje cijele purice čini mi se kao preogroman projekt sa previše neizvjesnosti. Osim toga, još uvijek se oporavljam od ribanja pečnice koje je slijedilo nakon pečenja cijelog piceka na pivskoj boci. Ali to je skroz druga priča. (Picek je bio jako fini.)

Uglavnom, nakon mozganja i premišljanja, zaključila sam da je najbolje puricu raskomadati i različite komade pripremiti na različite načine. Tako su bataci i zabatci završili u ovom jelu koje kasnije možete koristiti u sendvičima, tacosima, gulašima, salatama ili jesti samo za sebe, sa krumpirima i povrćem za prilog.

SASTOJCI:

(Za barem 4 porcije / 10,26 kn po porciji / 41,03 kn za sve)

2 pureća batka i 2 pureća zabatka (40,00 kn)

1 žličica soli (0,01 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice dimljene paprike (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

1 žličica šećera (0,01 kn)

¼ žličice mljevenog muškatnog oraščića (0,10 kn)

1 žlica suncokretovog ulja (0,05 kn)

1 žličica jabučnog octa (0,01 kn)

PRIPREMA:

Oštrim nožićem skinite kožu sa mesa pa sačuvajte za temeljac ili bacite. U maloj posudi izmiješajte sol, slatku papriku, dimljenu papriku, papar, šećer i muškatni oraščić. Stavite meso u vrećicu za smrzavanje pa preko pospijte marinadu i rukama ju dobro utrljajte u meso. Možda vam se čini da je ovo previše marinade, ali ništa ne brinite. Dobro zatvorite vrećicu pa ostavite meso da se marinira u hladnjaku, najbolje 24 sata.

Kada ste spremni za pečenje, zagrijte pećnicu na 150°C. Za lakše čišćenje, obložite tepsiju za pečenje aluminijskom folijom i foliju premažite sa žlicom ulja. Izvadite meso iz vrećice i poslažite po tepsiji, a eventualni ostatak marinade i tekućinu koja se skupila u vrećici bacite. Čvrsto pokrijte tepsiju sa mesom još jednim komadom folije i pecite 3 sata. Budite jako oprezni kada mičete foliju jer će ispod biti puno vruće pare. Znati ćete da je meso gotovo kada se bude lako odvajalo od kostiju.

Pustite da meso odstoji barem 15-tak minuta prije nego ga krenete skidati sa kostiju i čistiti od žilica i masnoće. Sa dvije viljuške natrgajte meso, prelijte preko sokove koji su se skupili od pečenja sa žličicom jabučnog octa, promiješajte i poslužite.

Dry Rubbed Low and Slow Pulled Turkey / Sporo pečena puretina u suhoj marinadi