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Steamed Pork Buns (Dim Sim / Dim Sum)

This is an easy and quick version of famous Chinese Pork buns. Traditionally, Dim Sums are made with yeast dough and leftovers from grilled pork. These are nothing less delicious and quick.

Ingredients:

Dough-

2 1/2 cups SR flour

1/2 tsp salt

1 cup water

Filling-

250 g pork mince

1 small onion, diced

1 tbs oil

3-5 garlic cloves, crushed

1 piece of ginger (2-3 cm), grated

1-2 tbs soy sauce

2-3 tbs Hoisin sauce

pepper to taste

Method:

Heat oil, saute onions, garlic and ginger. Add mince and cook until change colour. Add sauces and seasoning, and let it evaporate until half juices gone. Cool slightly.

Make soft dough, divide into 8. Roll out each into a circle. Fill with a spoonful of cooled mixture and enclose edges, making a ball. Place each ball onto a piece of baking paper.

Bring your steamer to boil; place prepared dough onto steamer with some space between (they will grow), cover and steam for 12-15 minutes. Take out carefully and serve with soy sauce (optional).

Dim Sim / Kineski napareni hljeb sa punjenjem od svinjetine

Tradicionalno, Dim Sim se pravi sa kvascem i preostalog grilovanog mesa (svinjetina) i 'pece' se na pari u bambusovim posudama. Ovo je brza verzija, koja ne zaostaje za ukusom u odnosu na originalne. Za one koji nemaju 'steamer' (posuda za pecenje na pari), predlazem da iznad kljucale vode u loncu stave neku resetku ili cjediljku i poklope odgovarajucim poklopcem.

Potrebno:

Tijesto-

2 1/2 solje samodizajuceg brasna

1/2 k soli

1 solja vode

Fil-

250 gr mljevene svinjetine

1 manji crveni luk, sjeckan

1 K ulja

3-5 cena bijelog luka, protisnutog

1 komad (2-3 cm) djumbira, sitno rendanog

1-2 K soja sosa

2-3 K Hoisin sosa (Kineski slatkasti, tamni sos) - nije neophodno

biber prema ukusu

Nacin:

Zagrijte ulje, proprzite luk, djumbir i bijeli luk. Dodajte meso i przite dok ne promijeni boju. Zacinite i ubacite soseve, zatim ostavite da polovina tekucine ispari. Prohladite.

Umijesite tijesto i podijelite na 8. Razvucite svaki dio u krug i filujte sa punom kasikom fila. Zatvorite ivice stiskajuci prstima, pa svaku pripremljenu lopticu stavite na komad ne-prijanjajuceg papira. Zagrijte vodu u posudi do kljucanja, postavite tijesto sa papirom na resetku (sa razmakom- narast ce, a ako se dodiruje ostace zalijepljeno), poklopite i pecite iznad pare oko 12-15 minuta. Ponovite postupak radije, nego da pretrpate posudu! (Ja sam 'pekla' po 3 sa dosta razmaka i odvojene papirom). Pazljivo izvadite i sluzite sa soja sosem

'Leskovacka Muckalica'- Serbian Pork and Capsicum Stew

Leskovac is a city of southern Serbia. They're famous for producing beautiful red (bullhorn) peppers (capsicums) and their love for grilled meat. Each year in beginning of September, main streets are closed for traffic for 5 days and 'Rostiljijada' ( grilling / barbecuing festival) begins.
The following recipe is product of grilled leftovers and most loved vegetables from this part of the world. Any grilled meat can be used, but pork is always favourite in this city. The distinctive flavour comes from wood fired smoke, which penetrate the meat during cooking and also from char grilled peppers. For authentic experience, the meal is cooked in a clay / stone pot. Divine!

Ingredients:
1 - 1,5 kg pork (bbq leftovers, or specifically grilled for this recipe)
200 g smoked bacon, sliced
4-5 onions, diced
2 tbs oil (or lard)
6-8 garlic cloves
1 kg red bullhorn peppers / capsicums, grilled or oven cooked, peeled
1 can tomatoes (or 4-6 diced tomatoes)
chilly powder / flakes, or dried hot peppers, to taste
salt and black pepper, to taste

Method:
Grill seasoned meat; leave large pieces (which will be sliced later), or thread cubes onto skewers (adding a few bacon slices between). Wood fired bbq is most desirable for this.
Grill capsicums (or bake in oven) until skin blistered and partially blackened. Place them into a plastic bag to slightly cool, then take out and peel the skin. Slice them and set aside.
Heat oil in a pan, add bacon and onions. Cook until onions slightly change colour. Add garlic, tomatoes, capsicums and meat. Mix well and season to taste. Cover and place in oven for 45+ minutes, on 160-180*C. Take the lid off for the last 10 minutes, if you want more coloured top. Serve with bread and green salad.

Leskovac je grad u juznoj Srbiji. Poznat je po proizvodnji divnih duguljastih crvenih paprika ('roge / silje') i po ljubavi prema mesu sa rostilja / grila. Svake godine, pocetkom septembra, glavne ulice se zatvaraju za saobracaj na 5 dana i 'Rostiljijada' pocinje.
Sljedeci recept je nastao kao potreba za iskoristenjem preostalog mesa sa rostilja i Leskovackog najdrazeg povrca. Bilo koje meso moze biti koristeno, ali svinjetina je ovdje uvijek najradje koristena. Specifican ukus dolazi od dima sa vatre (drvo), koja penetrira meso i takodje od pecenih paprika. Za autentican dozivljaj, obrok je kuhan u glinenoj / kamenoj posudi. Bozanstveno!

Potrebno:
1-1,5 kg svinjetine (ostatke sa rostilja, ili posebno pecene za ovu priliku)
200 gr dimljene prosarene slanine, sjeckane
4-5 glavica crvenog luka, sjeckanog
2 K ulja (ili masti)
6-8 cena bijelog luka, cjeckanog
1 kg crvenih paprika (pecenih i oguljenih)
1 konzerva paradajza u soku (ili 4-6 sjeckanih svjezih)
Prah ljute paprike ili susena ljuta papricica, po ukusu
so i crni biber, po ukusu

Nacin:
Meso zasolite i ispecite na rostilju (vatra od drva daje najbolju aromu); ostavite vece komade, ili izrezite na kockice i nanizite (sa malo slanine) na drvene stapice. Paprike ispecite i ogulite. Isjeckajte i ostavite po strani.
Zagrijte ulje, proprzite luk i slaninu. Dodajte paprike, bijeli luk, paradajz i meso. Promijesajte, provjerite ukus. Poklopite i stavite u rernu na 160-180*C, oko 45+ minuta. Otklopite zadnjih 10 minuta, ako zelite bolje zapeceno po povrsini. Servirajte sa hljebom i zelenom salatom.

Roast Pork infused with Garlic

December is always very busy in many homes of Australia, including mine. It looks like the end of year have accelerated even more...everyone is running somewhere or has something to finish, a lot of parties is held, school classes are ending, yearly holidays beginning for many employed, Christmas gifts have to be purchased, food prepared, homes decorated...
Roasts are ideal when you don't have time on your hand. Preparation is quick and the rest does the oven. Moreover, they can feed a large number of people and they look good on the table

Ingredients:
1 leg of pork (or other part of pork; lamb can be used in the same way too)
5-6 garlic cloves
1 large onion

favourite herbs (I added thyme sprigs)
salt and pepper
olive oil

Method:
Preheat oven to 180*C.
Slice onion, place on bottom of your roasting pan, along with 4 garlic cloves and herbs.
Score pork skin with a very sharp knife ( I used scalpel) for easier carving later. Make incisions in the meat (10-14); place slivered garlic into each. Sprinkle salt all over the leg; oil surface well and massage into the skin. Place it onto onion, add 1/2 cup of water in pan. Cover with al- foil and place in the oven. Lower the temperature to 160, and forget about it for 5-6 hours. You'll get tender meat, that falls apart.

Alternatively, you can roast pork on 180-190 *C (30 minutes for each 500 g), without foil. Crackle would be crisper in that case, but you need to watch it during cooking and spoon juices over the meat now and then.

Svinjetina spikovana bijelim lukom

Decembar je uvijek pun obaveza u mnogim domovima Australije, ukljucujuci moj. Izgleda kao da je kraj godine ubrzao jos vise...svako negdje zuri ili treba nesto da zavrsi, mnogo zabava se odrzava, skolska godina zavrsava, godisnji odmori za mnoge pocinju, Bozicni pokloni se kupuju, hrana priprema, kuce ukrasavaju...
Pecenja su idealna kada nemate mnogo vremena. Priprema je brza i ostatak ucini rerna. Stavise, veliki broj ljudi se moze nahraniti i dobro izgledaju na stolu.

Potrebno:
1 veliki komad svinjetine (najbolje noga), mozete koristiti i jagnjetinu na isti nacin
5-6 cena bijelog luka
1 veci crveni luk
zacinsko bilje koje volite (ja sam dodala timijan / majcinu dusicu)
so i biber
maslinovo ulje

Nacin:
Ukljucite rernu na 180*C.
Izrezite luk na kolutove, postavite ga na dno tepsije za pecenje, zajedno sa bijelim lukom i zacinskim biljem.
Narezite kozu svinjetine ostrim nozem (skalpelom). Napravite ubode u mesu (10-14) i u svaki ugurajte komadice bijelog luka. Posolite svinjetinu sa svih strana, zatim utrljajte maslinovo ulje u kozu.
Postavite meso na luk, uspite 1/2 solje vode, pokrijte sa al-folijom i smjestite u rernu. Smanjite temperaturu na 160*C i zaboravite na meso u narednih 5-6 sati. Dobicete mekano pecenje koje se raspada.
Opciono, meso mozete peci na 180-190*C (30 minuta na svakih 500 gr mesa), bez folije. Dobije se hrskavija kozica, ali u tom slucaju meso morate nadgledati i zalijevati sokovima od pecenja.

A few other suggestions for roasts / Nekoliko drugih prijedloga za pecenje

Stuffed Leg of Lamb

Greek Style Leg of Lamb

Greek-Style Roast Chicken

Meatloaf

Mechoui - North African Style Lamb Roast

7 Hour Lamb

Chicken Baked in Salt Crust

Pork Ribs Asian Style

This is my favorite way of cooking ribs in oven.

Ingredients:
1 kg pork ribs (or beef)
2-3 tbs tomato paste
1-2 tbs brown sugar
1 teas paprika
1-2 garlic cloves, crushed
2 cm ginger, grated
2/3 cup (+) soy sauce
1-2 tbs sesame oil
Method:
Mix all ingredients well, add pork ribs and coat with marinade. Let it rest 2+ hours in a cool spot.
Preheat oven to 220*C, place ribs onto a baking tray and bake for 20-30 minutes. Serve with crusty bread (or rice) and salad.

Svinjska rebra na Azijski nacin

Ovaj nacin pripremanja rebara nikada ne izda!

Sastojci:
1 kg svinjskih rebaraca (ili govedjih)
2-3 K gusto ukuhanog paradajza
1-2 K braon secera
1 k paprike
1-2 cena bijelog luka, protisnuta
2 cm svjezeg djumbira, sitno rendanog
2/3 solje (+) soja sosa
1-2 K sezamovog ulja
Nacin:
Pomijesajte sve sastojke za marinadu, dodajte rebra i ostavite na hladnom mjestu 2+ sati. Ukljucite rernu na 220*C. Postavite rebra na pleh i pecite oko 20-30 min. Sluzite sa rusticnim hljebom (ili rizom) i salatom.

Pork Cordon Bleu

Easy!

Ingredients:
4 boneless pork chops
4 slices thin ham (size as pork chops)
4 slices Swiss cheese, smaller than pork
1/2 teaspoon dried thyme leaves
salt and pepper
1 cup all-purpose flour
2 eggs, beaten with 1 tbs water
1 cup fine dry bread crumbs
oil for frying
Method:
On top of each piece of meat put a slice of cheese following with ham. Season flour with salt, pepper and thyme. Carefully dip 'parcels' into flour, shake off excess. Dip into egg, then bread crumbs and fry until golden. Serve hot.
Perfect with boiled potatoes (dressed with oil and wholegrain mustard) and corn.

Krmenadle 'Cordon Bleu' stil

Potrebno:
4 krmenadle bez kosti
4 reznja sunke (ili slicno, velicine kao krmenadle)
4 reznja nekog tvrdog sira (mora biti manji od mesa)
1/2 k timijana
so i biber
1 solja brasna
2 jaja, umuceno sa 1 K vode
1 solja krusnih mrvica/prezle
ulje za przenje
Nacin:
Polozite meso na radnu povrsinu, preko svakog komada stavite rezanj sira i sunke. Zacinite brasno sa solju, biberom i timijanom. Pazljivo uvaljajte obje strane, zatim uronite u jaja i mrvice. Przite dok ne porumeni sa obje strane. Servirajte toplo.
Perfektno uz kuhani krompir (zacinjen uljem i senfom od punog zrna)i mlade kukuruze.

Thai Spicy Peanut Sauce ( Salad with Pork)

Ingredients:
Sauce-
1 tbs (peanut) oil
1,5 tbs red curry paste
1 clove garlic, crushed
1/2 teas ginger, grated/minced
1/2 can coconut milk
3 tbs peanut butter
1 teas sesame oil
2 tbs peanuts (roasted and crushed)
1 tbs fish sauce
2 tbs lime juice
1 tbs brown sugar
1 tbs chili sauce (or less)
Salad-
1 large carrot, grated
1 large Spanish onion, cut into very thin wedges
1 small bunch coriander leaves, chopped
2 cups bean sprouts
Meat-
Pork cutlets (or rump steak)
Method:
Sauce-
Heat the oil in a pan. Add the curry and saute until fragrant.
Add everything else and simmer to thicken it a bit, about 2-3 minutes. Let it cool slightly.
Salad-
Mix all ingredients together; place in a serving dish.
Meat-
Fry meat in a little oil, until cooked through.
Serve meat and salad on individual plates, pour with sauce. Sprinkle with some more peanuts (optional). (Or, cut meat into bite size, mix with salad and pour dressing/sauce over it).

Tajlandski Zacinjeni Kikiriki Sos (sa salatom i krmenadlama)

Potrebno:
Sos-
1 K ulja (kikiriki)
1,5 K Thai crvenog karija
1 ceno bijelog luka, protisnutog
1/2 k djumbira, sitno rendanog
1/2 konzerve kokos mlijeka (200ml)
3 K kikiriki putera
1 k sezamovogulja
2 K kikirikija , pecenog, sjeckanog
1 K ribljeg sosa
2 K soka limete
1 K braon secera
1 K chili sosa (ili manje)
Salata-
1 veca mrkva, rendana krupno
1 veci (ljubicasti) luk, rezan na sitna rebarca
1 manji svezanj korijanderovog lisca, sjeckan
2 solje izdanaka (zelenog sitnog) graha
Meso-
Krmenadle ili ramstek
Nacin:
Sos-
Zagrijte ulje, proprzite cari. Ubacite sve ostale sastojke i kuhajte dok se malo ne zgusne. Smaknuti sa ringle i malo prohladiti.
Salata-
Pomijesajte sve sastojke, prebacite u posudu za serviranje.
Meso-
Propecite na malo ulja dok ne porumeni.
Servirajte pojedinacno na tanjir meso i salatu, prelijte sa sosom (Ili, izrezite meso na velicinu zalogaja, pomijesajte sa salatom i prelijte sosom).

Parmigiana Meal ( Pork and Eggplant)

You can use this recipe for veal, chicken or pork. Meat should be thinly sliced, and flatened.

Ingredients:
4 boneless pork chops
1 large eggplant
Salt and pepper
2 large eggs
flour and bread crumbs for coating
Tomato sauce
Parmesan + Mozzarella for sprinkling
Method:
Cut eggplant into 1 cm slices, sprinkle with salt, leave aside to sweat(10-15 min). Rinse and squeeze them between 2 paper towels. Season pork chops.
Prepare 3 bowls: for eggs (beat slightly), flour and bread crumbs.
Heat oil in a pan. Dip eggplant slices and pork chops (one by one) into flour, then eggs, then bread crumbs. Fry on medium high for 3-4 minutes, or until golden. Leave them on paper towel to get rid of excess oil.
Layer eggplant and pork into an ovenproof dish. Spoon tomato sauce (as much or less as you like), sprinkle with Parmesan then Mozzarella Cheese. Put in hot oven (or under the grill) for 5 minutes, or until cheese starts melting. Serve hot.

'Parmidjana' obrok (Svinjski kotleti i patlidzan)

Potrebno:
4 kotleta, bez kostiju
1 veci patlidzan
so i biber
2 veca jajeta
brasno i mrvice za pohovati
Ulje za przenje
Paradajz Sos
Parmezan i Mocarela za posuti
Nacin:
Izrezite patlidzane na snite, posolite ih i ostavite 15 minuta da se ocijede. Isperite i istisnite suvisnu tecnost. Zacinite meso.
U 3 posude pripremite: umucena jaja, brasno i mrvice.
Zagrijte ulje u tavi. Patlidzan i meso uvaljajte u brasno, zatim jaja i onda mrvice. Przite do zlatno-zute boje.
Poredajte po vatrostalnoj posudi. Prelijte sa paradajz sosem (onoliko koliko volite). Pospite Parmezan i Mocarelu po povrsini i zapecite, dok se sir ne rastopi. Servirajte toplo.

Spanish Chorizo Sausages

I often make the mixture and use it without casing.

Ingredients:
1 kg pork mince
3 1/2 teas salt
1 teas chilli powder
1 tbs paprika powder
4-6 garlic cloves
2 teas oregano powder
2 teas cumin powder
1 teas black pepper, freshly grounded
1 1/2 teas sugar
3-4 tbs white vine vinegar
2 1/2 tbsp water
Casings
Method:
Mince should be cool; add all dry spices and mix well with 2 forks. Add fluids, and then you can use hands to blend ingredients. Fill casings with meat mixture, or use it without casings (couple of weeks in the fridge).
Original recipe contains 3X more of chilli powder, than stated above.

Spanske Chorizo kobasice

Cesto napravim smjesu i koristim bez stavljanja u crijeva; savrsena!

Sastojci:
kasika/kasicica sastojaka treba biti zaravnjena
1 kg mljevene svinjetine
3 1/2 kasicice soli
1 kasicica chili praha ili ljute paprike(* vidi dole)
1 kasika paprike, slatke
4-6 cena bijelog luka, protisnutog
2 kasicice origana u prahu
2 kasicice kima u prahu
1 kasicica crnog bibera, svjeze mljeven
1 1/2 kasicica secera
3-4 kasike bijelog sirceta
2 1/2 kasike vode
crijeva za kobasice
Priprema:
Pripremite sve sastojke.
Na rashladjeno meso pospite sve zacine i sastojke. Mijesajte uz pomoc 2 viljuske, dok se zacini ne ujednace.
Sada mozete malo mijesiti rukom, ali ne previshe.
Punite crijeva smjesom, kao sto biste bilo koju drugu kobasicu.
Mozete ih ostaviti svjeze (par sedmica), susiti ih (blago dimljene!) ili spremiti u zamrzivac na vise mjeseci.
Za one koji nemogu doci do crijeva, napomena da ovu smjesu mozete koristiti bez da je oblikujete u kobasicu. Traje do 14 dana u frizideru!
*Po originalnom receptu, Chorizo sadrzi do 3 puta vise chili praha nego gore navedeno. Recept je ‘modifikovan’ prema mom ukusu. Ljutina se jos uvijek osjeti, ali blago.