World Recipes

When I arrived to Australia (20 years ago), I realised I will have to learn how to cook fish and seafood. Being born on continent, far away from sea, I didn't eat a lot of fish (except river fish, occasionally) and didn't know much about other edible sea creatures. It all changed last few years...I'm in love with seafood now!
Snapper is one of most appreciated fish here. I like to prepare it whole, either barbecued, baked or steamed and then add flavours in form of fresh herbs, oils and (citrus') juices.

Ingredients:
2 medium snappers
oil, salt and pepper
Dressing-
2-3 tbs olive (or other) oil
1 lime, zest and juice
4-5 tbs chopped coriander
1/2 red (mild) chilly, chopped
1 small garlic clove, crushed (optional)
salt and pepper  to taste

Method:
Preheat your grill / bbq. Make slits on thickest parts of fish. Season and brush with oil. Grill each side of fish for 6-10 minutes, depending on size. Turn once only. (Fish basket or al-foil strips wrapped around head and tail of fish will help handling). Place onto serving plate. Mix all ingredients for dressing and pour over the fish. Enjoy!



Grilovani Zubatac sa Korijanderom, Čilijem i Limetom

Kad' sam stigla u Australiju (prije 20 godina), shvatila sam da cu morati nauciti kako da spremim ribu i morske plodove. Obzirom da sam rodjena na kontinentu, daleko od mora, riba mi nije cesto bila na meniju (osim rijecne ribe, povremeno) i nisam mnogo znala o drugim jestivim morskim bicima. Sve se to promijenilo zadnjih nekoliko godina...Sad' mnogo volim morske plodove!
Zubatac je jedna od najcjenjenijih riba ovdje. Volim da je pripremim cijelu; bilo na rostilju (grilu), u rerni ili kuhanu na pari, i onda dodam svjeze zacinsko bilje, ulje i sokove (citrusa).

Potrebno:
2 zubatca, srednje velicine
ulje, so i biber
Preliv-
2-3 K maslinovog (ili drugog) ulja
1 limeta, sok i ribana korica
4-5 K sjeckanog koriandera (lisce)
1/2 crvene papricice, sjeckane
1 manje ceno bijelog luka, protisnuto (opciono)
so i biber, prema ukusu

Nacin:
Zagrijte gril / rostilj. Zasijecite ribu na najdebljim dijelovima; posolite i pobiberite. Natrljajte uljem. Pecite oko 6-10 minuta svaku stranu, okrecuci jednom (Mreza za ribu ili al-folija oko glave i repa ribe ce pomoci u okretanju). Smjestite ribu na posudu ukojoj cete servirati. Pomijesajte sve sastojke za preliv i pospite po ribi. Uzivajte!

Punjeni Uštipci

Ingredients:
Dough- (for 8 individual or 1 large pita)
2 cups plain flour
220-230 ml water
1/2 tsp salt
Filling-
1 tbs oil
1 medium onion (optional), diced finely
600 g potatoes (3 large), diced finely
1 tsp salt
1/2 tsp black pepper
1 tsp curry (not traditional; it's my addition -optional)

Method:
Mix all ingredients for pastry; knead until smooth. Dust with flour, cover with a bowl and let it rest for 25 min. Switch oven to 190*C; prepare a pan (oil it).
Slice peeled potatoes on a mandolin (medium thick), then cut into small dices. Leave aside in a bowl) until needed.
(For traditional way of stretching the dough (circle), look here. )
Stretch the dough; season potato and sprinkle around the edges. Continue to roll the dough as described. Place in a pan and bake as 8 individual-ones , or as one large spiral-30 minutes. Serve while warm.







individual serves                                                                                                                                        or one large    
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Bosanska 'Krompiruša' / Pita sa krompirom

Konacno je i recept za krompirusu dosao na red! To je bila moja omiljena pita u djetinjstvu; danas je to pita sa gljivama /sampinjonima

Potrebno:
Tijesto- (za 8 individualnih ili 1 veliku pitu)
2 solje mekog brasna, prosijanog
220-230 ml vode
1/2 k soli
Punjenje-
1 K ulja
1 srednji crveni luk, sjeckan sitno(opciono)
600 gr krompira, sjeckan na kockice (5 mm)
1 k soli
1/2 k crnog bibera
1 k kari praha (nije tradicionalan dodatak - opciono)

Nacin:
Pomijesajte sastojke za jufku, umijesite glatko mekano tijesto; pobrasnite i poklopite 'ćasom' da se odmara 25+ min. Ukljucite renu na 190*C; pripremite tepsiju.
Izrezite krompir na sitne kockice ( ja ga izrezem na 'mandolini'/ ribezu prvo na srednje deblje snite, zatim na kockice)
Razvucite tijesto / jufku (Za tradicionalni nacin razvlacenja (u krug) pogledajte ovdje.) Zasolite i pobiberite krompir u zadnjoj minuti, zatim filujte. Zarolajte u 8 individualnih ili 1 veliku spiralu. Pecite oko 30 minuta. Servirajte dok je toplo.