Gourmet pljeskavica

Pljeskavica is a complicated dish to make. It has a similar shape to a hamburger and uses minced meat but that's where the similarities end. Pljeskavica contains more fat than a burger and has a different texture. Hot pepper and onion are also a must in every pljeskavica, and the gourmet version adds bacon, cheese and powdered paprika to the mix. The most important part in making this dish is the meat because without proper meat, even if the proper recipe is used the results won't be satisfactory. The ideal meat mix is 60% beef, 30% pork and 10% lard. Pljeskavica is best eaten with baked beans, somun (a type of bun) and young kajmak (sour cream).


Prep time: 2 days
Cooking time: 20 mins
Portions: 2

Ingredients:
400g minced beef chuck
200g minced pork
100g lard
1 onion
Fresh hot pepper
1tsp powdered sweet paprika
0,5dcl carbonated water
50g bacon
50g gauda cheese

Instructions:
In a large bowl squeeze and mix meat well using your hands, add salt to taste, cover with plastic wrap and leave it overnight in the fridge. Finely dice the onion and slice the hot pepper. Cut the bacon into 1cm strips and cube the cheese into small pieces. Mix all ingredients with the meat then add carbonated water and squeeze and mix well using your hands once again. Cover and leave in the fridge till next day. Take the meat mixture and out of the fridge and form 2 patties, each about 2cm thick. Return to the fridge for another 30 minutes. 

Comments

Post a Comment

Popular posts from this blog

Zagreb style steak

Image
Zagreb style steak is a well known european dish which has different names in different countries or cities but uses the same preparation method though the filling may differ. In Serbia it is called Karađorđeva šnicla, there is also Osijek style steak which uses kulen, a cured sausage type delicacy. The proper meat to use for this dish is veal round but pork can be used instead. It is important that the meat is cleared of all the fat parts and veins. Ask the butcher to cut the meat in a way to form a large thin slice so its easily wrapped. Milk is not necessary but depending on the steak size you will have to use two eggs if milk is ommited. The cooking temperature should be medium low and during cooking meat should be turned so the whole surface becomes golden brown. Because of the shape of these steaks it will require some holding with a pair of kitchen thongs and frying on the edges and sides as well to get the best results. Side dishes can vary greatly and can involve rice, rice wi...
Read more

Beef tenderloin fillet with cranberry sauce

Image
Beef tenderloin goes perfect with cranberries. This is an extremely simple recipe on how to pair the two delicious ingredients into a perfect steak dinner which will surprise your taste buds. All that is needed are few ingredients, good quality beef and about 10 minutes. My recommendation as a side dish with this recipe would be potato croquettes but it is possible to serve it with a wide range of side dishes.   Category: Main course Prep time: 0 min Cook time: 10 mins Serves 2 Ingredients: 500g beef tenderloin fillet 30g butter 1 tsp flour 1dl beef stock soup 0,3 dcl sherry wine 1 tbs wild cranberry jam Instructions: Season the beef steaks with salt and pepper. Melt a little bit of butter combined with oil in a frying pan until very hot. Fry the steaks for 2-3 minutes on each side depending on the thickness or more if you prefer. Remove to a plate and cover with tin foil. Add a bit more butter to the pan and then add flour. Lower the heat to medium and fry the flour a bi...
Read more