Pork and Pea Goulash / Gulaš sa svinjetinom i graškom

Oh my, the summer ended in like three and a half seconds. We were sweating and walking in flip-flops for one minute and now we’re in jeans, sweaters and sporting umbrellas. I definitely did not expect it all to be over so abruptly. I’m also burrowing down at home, wrapping myself in blankets and drinking tea. Naturally, all I want to eat are hot soups and stews. This is where the goulash kicks in. It’s super comforting and tasty. It makes autumn exceptionally good.

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INGREDIENTS:

(Yields 6 servings / 0.90 EUR per serving / 5.42 EUR for all)

For the meat:

500 grams pork leg or shoulder (2.00 EUR)

1 tbsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

For the goulash:

5-6 tbsp sunflower seed oil, divided (0.08 EUR)

1 large onion (0.10 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp dried hot pepper flakes (0.07 EUR)

1 bay leaf (0.01 EUR)

5 carrots (0.33 EUR)

2 parsley roots with leaves (0.40 EUR)

1 small bell pepper (0.20 EUR)

5 garlic cloves (0.17 EUR)

1 can of diced Roma tomatoes (0.67 EUR)

1 tsp salt (0.01 EUR)

1 tsp smoked paprika (0.07 EUR)

3 cups water (–)

3 cups frozen peas (1.00 EUR)

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METHOD:

Start off by preparing the meat by cutting it into small cubes. Whisk together mustard, olive oil, salt and pepper and massage the mixture into the pork cubes. Store in an airtight container and refrigerate overnight.

Remove the meat from the refrigerator 30 minutes before starting to cook, so it has plenty of time to come to room temperature. Meanwhile wash, peel and finely dice all the vegetables. Keep chopped parsley leaves separated from the roots.

Place large pot on high heat and allow it to thoroughly warm up. Add two tablespoons of oil, then add in half of the pork and cook for a few minutes, until browned on all sides. Remove the browned meat and repeat with the rest, adding in more oil if necessary. Set all cooked meat aside and deglaze the pot with a bit of water. Reserve those delicious juices for later.

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Return the pot to heat and saute onion on remaining oil, until slightly caramelized. Add in coriander, dried hot pepper flakes and bay leaf and stir for about 30 seconds, just so all the flavors from spices can infuse the oil. Throw in diced carrots, parsley roots, bell pepper and garlic, give a good stir and cook for about 10 minutes, until veggies slightly caramelize, while stirring once or twice. Return the meat to the pot with all its juices, throw in diced tomatoes, salt and paprika, then pour water over everything. Bring to a boil, reduce heat to low and cook with a lid cracked open for about 2 hours. The sauces will thicken and meat will get super tender. At that point add in frozen peas and chopped parsley leaves, stir and simmer for another 10 minutes, until peas are thoroughly cooked though.

Serve hot goulash over cooked rice, mashed potatoes, pasta or gnocchi.

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Da li samo ja imam osjećaj kao da je ljeto završilo u tri i pol sekunde? Jedan tren smo se znojili i hodali okolo u japankama, a sada smo odjednom u trapericama, džemperima i mašemo kišobranima. Definitivno nisam očekivala da će sve završiti tako naglo. Doma se isto zamatam u deke i pijem čaj. Naravno, sve što mi se jede su vruće juhe i variva. I tu na scenu stupa ovaj gulaš koji je baš fini i topli. Radi toga je jesen iznimno dobra.

SASTOJCI:

(Za 6 porcija / 6,73kn po porciji / 40,38 kn za sve)

Za meso:

500 g svinjskog buta ili lopatice (15,00 kn)

1 žlica senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

Za gulaš:

5-6 žlica suncokretovog ulja, podijeljenih (0,60 kn)

1 veliki luk (0,75 kn)

1 žličica mljevenog korijandera (0,50 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

1 lovorov list (0,10 kn)

5 mrkvi (2,50 kn)

2 peršinova korijena sa lišćem (3,00 kn)

1 mala paprika babura (1,50 kn)

5 češnjeva češnjaka (1,25 kn)

1 konzerva sjeckanih pelata (5,00 kn)

1 žličica soli (0,01 kn)

1 žličica dimljene slatke paprike (0,50 kn)

3 šalice vode (–)

3 šalice smrznutog graška (7,50 kn)

PRIPREMA:

Prvo pripremite meso tako da ga narežete na kockice. Umutite skupa senf, maslinovo ulje, sol i papar, te umasirajte smjesu u narezanu svinjetinu. Spremite u hermetički zatvorenu posudu i ostavite preko noći u hladnjaku.

Izvadite meso iz hladnjaka pola sata prije nego krenete kuhati, kako bi imalo vremena ugrijati se na sobnu temperaturu. U međuvremenu operite, očistite i fino nasjeckajte svo povrće. Držite nasjeckano peršinovo lišće odvojeno od korjena.

Stavite veći lonac na jaku vatru i pustite da se dobro ugrije. Dodajte dvije žlice ulja pa na njemu kratko popecite polovicu mesa, tako da kockice budu hrskave sa svih strana. Izvadite meso iz lonca, i ponovite sa ostatkom, po potrebi dodajući još malo ulja. Kada je meso gotovo, stavite ga na stranu i sa malo vode otopite sve što je ostalo u loncu i obavezno sve te fine sokove sačuvajte za kasnije.

Vratite lonac na jaku vatru i na ostatku ulja izdinstajte luk dok se lagano ne karamelizira. Ubacite korijander, pahuljice čilija i lovorov list, pa promiješajte tridesetak sekundi, samo da se arome iz začina otpuste u ulje. Dodajte u lonac narezane mrkve, peršinov korjen, papriku i češnjak. Dobro promiješajte i kuhajte desetak minuta da se povrće malo karamelizira. Jednom ili dva puta sve promiješajte. Vratite u lonac meso i sve sokove, ubacite pelate, sol i dimljenu papriku, te zalijte sve vodom. Pustite da zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem oko dva sata. Umak će se za to vrijeme fino zgusnuti, a meso postati sasvim mekano. Za kraj dodajte smrznuti grašak i nasjeckan peršinov list, promiješajte i krčkajte još desetak minuta, dok se grašak do kraja ne skuha.

Poslužite topli gulaš preko kuhane riže, pire krumpira, tjestenine ili njoka.

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Pork and Pea Goulash / Gulaš sa svinjetinom i graškom

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Yes, another chicken recipe! I’ve been craving chicken in cream sauce for a while, so naturally I cooked a humongous batch to eat to my heart’s desire. The only problem with this dish is that it’s so good you’ll have a hard time putting your fork down, so consider yourselves warned.

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INGREDIENTS:

(Yields 8 servings / 1.58 EUR per serving / 12.62 EUR for all)

For the chicken:

3 chicken breasts (8.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For cream sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.67 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 cups of cooking cream (2.00 EUR)

Handful of fresh chives (0.20 EUR)

Handful of fresh parsley (0.20 EUR)

For serving:

8 cups cooked rice (0.80 EUR)

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METHOD:

Remove bone and skin from chicken breasts then cut the meat in small chunks. Toss with salt and pepper, so all of the pieces are coated, and allow it to sit a bit. While the chicken is resting wash and peel your veggies. Dice the onion, shred zucchini and carrots on a box grater, mince garlic and chop up chives and parsley.

In a medium-sized pot roast chicken pieces in a few batches on sunflower oil until crispy. Add a bit more oil to the pot as necessary. Remove all chicken pieces from the pot, deglaze with a bit of water and pour all the delicious juices over chicken. Set the meat aside.

Add remaining tablespoon of oil to the pot and saute onion until slightly translucent. Add in zucchini, carrot and garlic, season with salt and pepper, and cook for about 10 minutes until most of the water from the veggies evaporates, while stirring occasionally. Return the meat to the pot, pour cooking cream over everything and stir to combine. Cook for a few minutes until the sauce thickens to desired consistency. Finally stir in chives and parsley and serve over cooked rice.

This dish reheats great, so you’ll be all set if you’re making a big batch to take to work.

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Da, još jedan recept s piletinom! Već mi se duže vrijeme jede piletina u umaku od vrhnja, pa sam naravno skuhala enormnu količinu da mogu to tamaniti do mile volje. Jedini je problem sa ovim jelom što je toliko fino da će vam biti teško ostaviti vilicu. Smatrajte se upozorenima.

SASTOJCI:

(Za 8 porcija / 11,83 kn po porciji / 94,62 kn za sve)

Za piletinu:

3 pilećih prsa (60,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (5,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 šalice vrhnja za kuhanje (15,00 kn)

Pregršt svježeg vlasca (1,50 kn)

Pregršt svježeg peršina (1,50 kn)

Za posluživanje:

8 šalica kuhane riže (6,00 kn)

PRIPREMA:

Odkoštite pileća prsa i skinite kožu, pa narežite meso na manje komadiće. Pomiješajte sa soli i paprom da svi komadi budu obloženi, pa ostavite da malo odstoji. Dok meso odmara, operite i ogulite svo povrće. Narežite luk na kockice, naribajte tikvicu i mrkvu, te fino nasjeckajte češnjak, vlasac i peršin.

U loncu srednje veličine u nekoliko manjih tura na ulju ispecite komadiće piletine da se zahrskaju. Po potrebi dodajte malo po malo ulja. Maknite sve komadiće mesa iz lonca, a sa malo vode otopite sve što se uhvatilo na dnu lonca i prelijte te ukusne sokove preko piletine. Stavite na stranu.

U lonac dodajte preostalu žlicu ulja, pa prodinstajte luk da bude staklast. Ubacite tikvicu, mrkvu i češnjak, začinite sa soli i paprom, te kuhajte uz povremeno miješanje desetak minuta da većina vode iz povrća ispari. Vratite meso u lonac, prelijte preko svega vrhnje za kuhanje i dobro promiješajte. Kuhajte par minuta da se umak zgusne do željene konzistencije. Na kraju umiješajte vlasac i peršin te poslužite preko kuhane riže.

Ovo se jelo super podgrijava tako da ćete imati riješen ručak za ponijeti na posao ako skuhate veću količinu.

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

I know, I know. The title itself seems overwhelming and I’m piling on dishes one on top of the other. But this whole meal is actually fairly easy to make. As the majority of work here actually gets done in the oven, you have quite a lot of off time on your hands. If you have a food processor too, preparing this should really be a breeze.

I also have a confession to make here. My ‘meatballs’ totally fell apart while baking and melted into small, thick puddles. Of course, I myself am to blame here and the very generous splash of water I added to the food processor, so my mixture turned out too mushy. Skip the water altogether (or add a tablespoon at the time) and you should be just fine. Oh, and I totally reshaped those things into balls once they were baked. After all, my home isn’t a five star Michelin kitchen and such ingenious deviations are not frowned upon.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the salsa:

5 tomatoes (1.07 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp dried oregano (0.07 EUR)

For the squash:

1 spaghetti squash (1.33 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

2 garlic cloves (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For vegan ‘meatballs’:

2 cups cooked lentils (0.53 EUR)

1 onion, peeled (0.07 EUR)

3 garlic cloves, peeled (0.10 EUR)

2 carrots, peeled (0.13 EUR)

2 tbsp ground flax seed (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

We’re gonna start off by making salsa. Preheat oven to 220°C. Halve tomatoes and spread on a baking pan with skins down. Season generously with salt and pepper. Quarter onion with its skin intact and leave the skins on garlic cloves too. Tuck those around tomatoes, then drizzle all with olive oil. Bake for about 45 minutes, until slightly charred. Allow to cool a bit before discarding onion and garlic skins and running everything through a food processor, including all the delicious juices left at the bottom of the pan. Stir in oregano and keep someplace warm until squash and ‘meatballs’ are ready. You can also bring it to a simmer later on, or prepare the salsa the day ahead. Simmering for a bit should also work if your tomatoes are too watery and you feel like the finished salsa isn’t thick enough.

While the tomatoes are roasting, prepare your squash and vegan ‘meatballs’.

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Line two baking trays with aluminum foil for easy cleanup. Wash the whole squash, cut it in half and scoop out and discard seeds. Season generously with salt and pepper, place one unpeeled garlic clove on each half, then drizzle everything with olive oil. Place the squash halves with skins down on one prepared baking sheet.

Place parchment paper on another foil-lined baking sheet (trust me on this). Add ‘meatball’ ingredients to a food processor and blitz to desired consistency. If necessary, add in a splash of water, but be wary not to overdo it, like I have. Taste the mixture and adjust seasoning. Use a spoon or a small ice cream scoop to make balls and spread them on foil and parchment lined baking sheet.

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When ready to bake, preheat oven to 200°C (or reduce heat, if you just finished with the salsa). Squash should be done after 45-50 minutes and ‘meatballs’ after about 25-30 minutes so plan accordingly. Once the squash is done, squeeze the garlic cloves out of their skins and use two forks to fluff the squash into strands. Stir thoroughly.

Serve squash with ‘meatballs’ and salsa ladled on top. Boom, there’s your fancy meal.

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Znam, znam, već se i sam naslov čini zastrašujuć, a ja samo nabacujem jela jedno na drugo. Ali cijeli ovaj objed je jako jednostavan za pripremiti. Pošto se skoro sve zbiva u pećnici, zapravo ćete većinu vremena biti slobodni za baviti se drugim stvarima. Ako imate doma i multipraktik, ovo ćete jelo spremiti za čas.

Također vam moram i nešto priznati. Moje su se ‘mesne’ okruglice poraspadale i tijekom pečenja pretvorile u debele lokve. Naravno, tu sam si sama kriva jer sam u multipraktik dodala previše vode pa mi je smjesa ispala premokra. Da se to ne dogodi i vama skroz zaobiđite vodu ili ju po potrebi dodajte žlicu po žlicu. Okruglice sam na kraju ponovno oblikovala kada su se ispekle i stvar je bila spašena. Pošto doma ne vodim Michelinovu kuhinju, takve ingenijozne devijacije su skroz dopuštene.

SASTOJCI:

(Za 4 porcije / 8,03 kn po porciji / 32,12 kn za sve)

Za šalšu:

5 rajčica (8,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica sušenog origana (0,50 kn)

Za tikvu:

1 špageti tikva (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 češnja češnjaka (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za veganske ‘mesne’ okruglice:

2 šalice kuhane leće (4,00 kn)

1 luk, oguljeni (0,50 kn)

3 češnja češnjaka, oguljena (0,75 kn)

2 mrkve, oguljene (1,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Prvo ćemo pripremiti šalšu. Zagrijte pećnicu na 220°C. Raspolovite rajčice i raširite ih po posudi za pečenje sa kožom prema dolje. Dobro ih začinite solju i paprom. Raščetvorite luk zajedno sa ljuskom te ostavite ljuske i na češnjaku, pa sve njih rasporedite oko rajčica i još sve skupa pokapajte maslinovim uljem. Pecite oko 45 minuta, dok se ne ulovi lagana korica. Pustite da se malo ohladi prije nego što bacite ljuske sa luka i češnjaka. Sve skupa propasirajte, zajedno sa tekućinom koja se skupila na dnu protvana. Umiješajte origano i držite na toplom dok tikva i okruglice ne budu gotovi. Po potrebi šalšu možete kasnije i zakuhati, ili ju čak pripremiti i dan ranije. Ako su vam rajčice prevodenaste i šalša ispadne prerijetka, također kratko prokuhajte da se sve fino zgusne.

Dok se rajčice peku, pripremite tikvu i okruglice.

Obložite dva protvana aluminijskom folijom za lakše čišćenje. Operite cijelu tikvu te ju onda raspolovite i izvadite i bacite sjemenke. Dobro začinite solju i paprom, stavite po jedan neoguljeni češanj češnjaka u svaku polovicu i pokapajte tikvu maslinovim uljem te sa kožom prema dolje stavite tikvu na jedan pripremljeni protvan.

Na drugi folijom obloženi protvan stavite list papira za pečenje (vjerujte mi). Dodajte sve sastojke za okruglice u multipraktik i propulsirajte do željene konzistencije. Po potrebi ulijte i mrvicu vode, ali pazite da ne pretjerate kao ja. Kušajte smjesu i prilagodite začine. Žlicom ili malom žlicom za sladoled grabite smjesu i oblikujte ju u kuglice. Okruglice raširite po protvanu obloženom folijom i papirom za pečenje.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C, ili smanjite temperaturu ako ste upravo pekli šalšu. Tikva će biti gotova za 45-50 minuta, a okruglice nakon 25-30 minuta, tako da znate planirati. Kada je tikva gotova, istisnite češnjak iz ljuski i sa dvije vilice raščerupajte meso tikve u rezance i sve dobro promiješajte.

Poslužite tikvu i okruglice prelivene sa šalšom. Vaš fensi ručak je spreman.

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

Grilled Tuna Steaks with Garlic Potatoes / Tuna steak sa žara i krumpiri s češnjakom

Last week we had a blast of fake spring and temperature suddenly plummeted from -13°C to +13°C in a day. Let me tell you, it’s been glorious to finally take off the gloves, scarves, hats and all seven layers of underclothes. I suddenly felt like grilling something (even though all my grilling is done in a pan on a stove) and a nice juicy chunk of tuna caught my eye. Whenever I have such a nice fresh piece of meat or fish, I go very minimal with the seasonings.

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INGREDIENTS:

(Yields 2 servings)

For potatoes:

4-5 potatoes

Good pinch of salt

Good pinch of freshly ground black pepper

3 garlic cloves, minced

Handful of fresh parsley, chopped

2 tbsp olive oil

For tuna:

2 tuna steaks

1 tbsp olive oil

Good pinch of salt

Good pinch of freshly ground black pepper

Lemon juice for serving

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METHOD:

Peel and cube potatoes, add to a pot, cover with water and place on high heat. When potatoes reach rolling boil, reduce heat to medium and simmer for about 20 minutes, until potatoes are cooked through. Once cooked, drain the potatoes and toss with salt, pepper, garlic, parsley and olive oil.

While the potatoes are cooking, place a grilling pan on high heat for 2-3 minutes until warms up. Pat-dry the tuna steaks with a kitchen towel, brush with olive oil and sprinkle them lightly with salt and pepper. Place tuna steaks on preheated grilling pan and grill for about 2-3 minutes, then flip and finish on the other side for a minute or two. Serve immediately with a squeeze of lemon juice.

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Prošloga smo tjedna imali nalet lažnog proljeća i temperature su odjednom u jendom danu skočile sa -13°C na +13°C. Samo da znate, bilo je čista milina napokon se izvući iz kapa, šalova, rukavica i sedam podslojeva odjeće. Odmah mi se nešto peklo na grilu (iako ja to sve radim na gril tavi na štednjaku), a za oko mi je zapeo lijepi komad sočne tune. Kad god imam tako dobro svježe meso ili ribu, začine svedem na minimum.

SASTOJCI:

(Za 2 porcije)

Za krumpire:

4-5 krumpira

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

3 češnja češnjaka, sitno sjeckana

Pregršt svježeg peršina, nasjeckan

2 žlice maslinovog ulja

Za tunu:

2 odreska tune

1 žlica maslinovog ulja

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

Sok od limuna za posluživanje

PRIPREMA:

Ogulite i narežite krumpir na kocke, dodajte u lonac, pokrijte vodom i stavite na jaku vatru. Kada voda zavrije, smanjite vatru, te kuhajte na srednjoj temperaturi oko 20 minuta, dok se krumpiri skroz ne skuhaju. Procijedite kuhane krumpire i pomiješajte ih sa soli, paprom, češnjakom, peršinom i maslinovim uljem.

U međuvremenu dok se krumpiri kuhaju, stavite gril tavu na jaku vatru na 2-3 minute da se dobro ugrije. Tunu posušite kuhinjskim ručnikom, premažite maslinovim uljem i lagano posipajte solju i paprom. Stavite odreske tune na zagrijanu tavu i pecite oko 2-3 minute na jednoj strani, pa onda okrenite i dovršite još minutu-dvije na drugoj strani. Tunu pokapajte limunovim sokom i poslužite odmah.

Grilled Tuna Steaks with Garlic Potatoes / Tuna steak sa žara i krumpiri s češnjakom

Classic Pork Roast / Klasična pečena svinjetina

I remember clearly those Sundays while I was just a little girl, when I’d step into the hallway of our apartment building, and the smell of roasting meat would just swarm me from all around. The times were definitely different back then and big chunks of roasted meat were a luxury people would only serve on big Sunday meals or on holidays.

Nowadays, though, meat is pretty affordable. Roasting a big hunk of meat is easy and leaves you with plenty of leftovers to incorporate in your meals during the week. I love adding thinly sliced cold roast into my salads or sandwiches, just as much I love a fresh roast.

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For a delicious roast, the only two things you need to do is to pick out a fresh and good quality chunk of meat and generously season it with salt and pepper the night before. That’s it. I prefer going for such neutral seasoning, so I can later play with add-ons while eating leftovers.

A lot of people prefer searing the meat in the pan before roasting, so the outer pores can seal and the meat is more juicy and tender. Honestly, I never bother with this. Mainly because I am too lazy to justify getting another dish dirty, but also because I prefer meat really well done. I’ve never had a piece of meat that was too dry for my unsophisticated palate.

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INGREDIENTS:

(4.86 EUR)

1 kg pork loin (4.00 EUR)

1 tsp salt, divided (0.01 EUR)

1 tsp freshly ground black pepper, divided (0.01 EUR)

3 tbsp oil, divided (0.04 EUR)

4-5 large potatoes, scrubbed and cut into chunks (0.80 EUR)

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METHOD:

Pat dry pork loin from any liquids, rub well with about ½ tsp of salt and ½ tsp of pepper and refrigerate overnight in an open container. When ready to roast, preheat oven to 200°C. Lightly brush the meat and roasting pan with a bit of oil. Sprinkle a bit more salt and pepper on top of the pork loin. Scatter potatoes around the meat and toss with remaining oil, salt and pepper.

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Roast all for 1 to 1 ½ hours, depending on how well done you prefer your meat, while stirring the potatoes once or twice during baking. Once done, allow the roast to rest for about 15 minutes before cutting into it and serving. This way the meat will relax after roasting and all the juices will redistribute evenly.

This amount of potatoes should be enough for 3-4 servings and you’ll have enough leftover meat to use up in later meals. Of course, feel free to add in more potatoes to your pan. As they bake, they’ll soak up all the delicious juices from the meat and taste heavenly.

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Dobro se sjećam tih nedjelja dok sam još bila mala, kada bi izašla na hodnik naše zgrade, a sa svih strana bi me oplahnuo miris pečenog mesa. Onda su vremena bila drugačija, a veliki komadi pečenog mesa bili su luksuz koji bi si ljudi priuštili za velike nedjeljne objede i za blagdane.

U današnje je doba meso poprilično jeftino. Ispeći veliki komad mesa je jednostavno, a kasnije vam ostane dovoljno ostataka da ih kombinirate sa obrocima kroz tjedan. Volim ubaciti tanko narezanu hladnu pečenku u salate i sendviče jednako koliko volim i svježe pečeno meso.

Za ukusnu pečenku trebate samo dvije stvari, a to su izabrati dobar i svjež komad mesa i večer prije ga pošteno začiniti sa solju i paprom. I to je to. Meni je draže koristiti takve neutralne začine, jer onda se kasnije kada jedem ostatke mogu poigrati sa raznim dodacima.

Dosta ljudi prije pečenja meso kratko poprži na tavi da se vanjske pore zatvore, pa unutrašnjost onda bude mekša i sočnija. Iskreno, meni se to nikada ne da. Uglavnom iz razloga što sam prelijena da opravdam prljanje još jedne posude, ali također i zato što volim kada je meso jako dobro pečeno. Još mi se nikada nije desilo da pojedem komad mesa koji je presuh za moje nesofisticirano nepce.

SASTOJCI:

(36,41 kn)

1 kg svinjskog buta (30,00 kn)

1 žličica soli, podijeljena (0,01 kn)

1 žličica svježe mljevenog crnog papra, podijeljena (0,10 kn)

3 žlice ulja, podijeljene (0,30 kn)

4-5 velikih krumpira, oribanih i narezanih na kocke (6,00 kn)

PRIPREMA:

Kuhinjskim ručnikom dobro posušite but od bilo koje tekućine, utrljajte u meso oko ½ žličice soli i ½ žličice papra i ostavite preko noći u hladnjaku u otvorenoj posudi. Kada ste spremni za pečenje, zagrijte pećnicu na 200°C. Lagano premažite meso i protvan sa malo ulja. Posipajte još mrvicu soli i papra po butu. Krumpire raštrkajte oko mesa i pomiješajte sa preostalim uljem, soli i paprom.

Pecite sve 1 do 1 ½ sat, ovisno o tome koliko dobro pečeno volite meso, s time da jednom ili dva puta promiješate krumpire tijekom pečenja. Kada je sve gotovo, pustite da pečenka odmara oko 15 minuta prije nego što ju krenete rezati i posluživati. Na taj način će se meso opustiti i svi će se sokovi u njemu jednako preraspodijeliti.

Ova bi vam količina krumpira trebala biti dovoljna za 3-4 porcije te će vam još ostati i nešto mesa, da ga iskoristite u kasnijim obrocima. Naravno, slobodno dodajte još krumpira. Kako se peku, oni će upiti sve ukusne sokove iz pečenke i biti prefini.

Classic Pork Roast / Klasična pečena svinjetina