Marko's Home Cooking

  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...

Roasted veal is one of those dishes that can be prepared in a 100 different ways, and the result largely  depends on what cut of meat is used. This recipe has been created to use a cut that requires longer cooking time to get soft but the result is well worth the time. Honey gives the meat and vegetables a special sweet taste. Category: Main course Prep time: 15 mins Cooking time: 4 hrs Serves 4 Ingredients: 1,5 kg veal shoulder blade 700 g potatoes 300 g carrots 100 g celery 1 tbs honey 2 dcl red wine Rosemary sprig Dried thyme Half of bouillon cube Method: Wash the meat in cold water, drain with a paper towel, salt it well and rub the dried thyme into it. Slice the carrots into 3rds and those 3rds into halves. Do the same with celery. Warm up the oven to 150C. In a large frying pan, heat up some oil then fry the vegetables. When done transfer them to a baking tray or pot. Put the meat in the pan where vegetables have been fried and fry until it browns on both sides, about 10 minu...

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...