Marko's Home Cooking

  This is a Bavarian specialty which is perfect for autumn and goes extremely well with beer. The sauce which is derived from cooked vegetables gives a new dimension to this dish which can also be served with sauerkruat or pickled cabbage. If served with potatoes they can be added and roasted along side the meat after the vegetables have been removed from the roasting tray. Category: Main course Prep time: 35 mins Cook time: 1h 30 mins Serves 4-6 Ingredients: 1 onion 1 carrot 100g celery root 2 stalks of leek 2 pork shanks, each about 1kg Dried marjoram 0,5l pale lager beer Instructions: Heat up the oven to 220C. Peel and finely dice the onion, carrot and celery root. Clean the leek and cut horizontally, wash and slice into thin strips. Use a sharp knife to score the skin on the pigs shanks. Rub salt, pepper and marjoram into the meat. Heat up pig fat or cooking oil in a large frying pan then fry the shanks on all sides. It should take about 15 minutes in total. Add the vegetables ...

  Semmelknoedel are dumplings made of bread. traditionally made in Germany, Austria and Czech Republic. It is usually eaten as a side dish with a variety of stews and beer dishes. While the most common variant is just cooked in water or meat broth, the recipe presented here is less widely known and very old as it originates in Austro Hungary. This recipe originally involves cooking the dumpling in a dish rag but it is possible to make it using tin foil and pvc foil. Prep time: 10 mins Cook time: 30 mins Serves 4 Ingredients: 500g 1-2 days old bread or buns 100g bacon 2 eggs dried parsley leaf 2 dcl milk Instructions: Finely dice the bacon.  Dice the bread or buns and pour warm milk over it. Leave it to soak.  Drain the excess milk from the soaked bread. Separate the egg yolks from the whites. Put the egg whites in a bowl and beat it with an electric mixer to get a light snow. In another bowl, add the soaked bread, parsley, egg yolks, mix well then fold in the snow, a...

  Wild boar differs in many ways from it's domestic cousin. Other then the different appearance, the meat is also different in aroma and taste. Usual pork is not a difficult kind of meat to prepare, but wild boar requires a bit more cooking skills. Wild boar is usually prepared as a stew or in sauces with a side dish of gnocchi, bread dumplings or pasta. It's meat is a lot more lean then pork and has less calories and fat content. This recipe contains many ingredients which are a perfect accompaniment for wild boar and when it is all combined together in the right way it creates an extraordinary blend of flavours in every bite. Prep time: 3h 30 mins Cook time: 2hrs Serves 4 Ingredients: 1kg diced wild boar round 100g diced bacon 1 tbs garlic powder 1 tbs dijon mustard 3 bay leafs 1l of mineral water 2 onions 1 medium sized carrot 1 medium sized parsley root 1 tbs concentrated tomato paste 1 tbs powdered sweet paprika 1 tsp powdered hot paprika 200 ml beef cube soup 200 ml...

  Stuffed breast of veal is a traditional dish made in many different countries with a wide variety of recipes. Jewish people make the stuffing with minced meat, Italians use Ricotta and Pecorino cheese and in Croatia it is usually prepared with mushrooms or liver. This recipe doesn't contain any of these ingredients but it is a personal favourite of mine because the stuffing's light and fluffy texture. Category: Main course, Meat Prep time: 30 min Cook time: 2h 30 min Serves 6 Ingredients: 2kg of boneless veal breast 4 buns or half of day old bread 2dcl milk 2 eggs 1 onion 50 g bacon parsley leaves Instructions: Wash and pat dry the meat then slice a pocket for stuffing. Rub the meat with salt. Finely dice the onion, bacon and parsley leaves. Dice the bread or buns and pour warm milk over it. Leave it to soak. Heat up a bit of oil in a pan and fry the onion and bacon. Remove from heat and let it chill. Drain the excess milk from the soaked bread. Separate the egg yolks from t...

  Spaghetti with tomato sauce with panceta and ricotta is a simple yet delicious dish. All that is required are 4 basic ingredients and 10 minutes of free time. Panceta can be left out if so preferred. This is a perfect dish for a quick lunch or dinner. Category: Main course, Pasta Prep time: 5min Cook time: 10min Serves 2 Ingredients: 300g spaghetti 100g panceta 100g ricotta cheese 1 tsp garlic powder Few leaves of fresh basil or a tsp of dried basil leaves 300 ml tomato puree Olive oil Instructions: Boil the water for pasta. Dice the panceta. Put the spaghetti in the boiling water and cook al dente according to the instructions on the package. Heat up a bit of olive oil in a deep pan then add the panceta and fry for a few minutes while stirring. Add tomato puree, garlic powder, basil, and a pinch of salt. 1-2 minutes before pasta is done, add the ricotta and stir well. Add a bit of pasta water and let it boil through then add spaghetti. Mix and coat with the sauce.

  Despite this being a long recipe it is not as difficult to make as it may seem, and the end result is absolutely worth it. This is a real culinary treat for all senses. It is based on traditional Indian way of preparing curry meat but simplified. The most important thing to do is to not burn the spices and to not uncover meat or rice during the cooking process. This will ensure the meat is soft and rice gets the typical pilaf texture. Category: Main dish Prep time: 10 mins Cooking time: 3 hrs 30 mins Serves 2 Ingredients: For the meat 2 lamb shanks Few cloves Cardamom seeds 1/2 tsp powdered cinnamon 1/2 tsp powdered nutmeg 1/2 tsp powdered ginger 1/2 tsp powdered garlic 2-3 bay leafs 1/2 tsp powdered coriander 1 tsp sweet powdered paprika For the pilaf 1 chilli pepper 1 tsp curry powder 1 onion Cumin 1 tbs turmeric powder 1 chicken stock cube 1 cup basmati rice 1 cup fresh mint leaves 1 Greek yogurt Instructions: Prepare the chicken stock by dissolving half of the stock cube in 2...