Serbia: Đuveč One-Pot Pork with ‘Golden Grits’ Cheesy Corn Bread
Famed for its hospitality, Serbia is a land-locked country siting at the intersection between central and south-eastern Europe. The history, folklore and food culture of Serbia runs deep. The origins of Belgrade (Serbia’s capital city), can be traced back beyond 7000 years and the country’s tradition of storytelling is amongst the oldest in Europe. Near neighbours include Hungary to the north, Romania to the north east, Bulgaria to the south east, North Macedonia to the south, Croatia and Bosnia Herzegovina to the west and Montenegro to the south west.
Serbia is agriculturally abundant. It is the largest exporter of raspberries in the world and a leader in plum, apple and pear exports across Europe. Its cuisine shares characteristics with neighbouring countries in south-eastern Europe and the Mediterranean. Serbian recipes are complex, with multiple steps and rich rewards. Serbian cuisine is characterized by highly diverse, solid and flavoursome food, which can be roughly described as a mixture of Greek, Bulgarian, Turkish and Hungarian cuisine. Key ingredients include meat, vegetables and dairy products with bread being the star of the Serbian table.
Our Serbian Menu included:
Đuveč one-pot Pork
with
‘Golden Grits’ Cheesy Corn Bread
ĐUVEČ ONE-POT PORK
ĐUVEČ (Djoo-vetch) is a rich gift with something for everyone. Imagine a cross between roast pork, ratatouille and pilaf rice with delicious extras thrown in. This is a recipe that lends itself to innovation so do feel comfortable to add or subtract ingredients to taste or based on what is in the fridge
INGREDIENTS:
· 800 gm pork shoulder, cubed
· 150 gm bacon, diced
· 1 small chorizo, diced
· 1 large onion, diced
· 1 small eggplant, diced
· 4 medium red potatoes, peeled and diced
· 150 gn green beans, cut in 1 cm pieces
· 1 red capsicum, deseeded and diced
· 1 green capsicum, deseeded and diced
· 4 tomato cored and chopped
· 2 carrots, peeled and chopped
· 1 cup white long grain rice
· 2 cups beef/chicken stock
· 3 tbs olive oil
· 2 cloves garlic, crushed
· 1 tbs parsley, chopped
· 1 tsp paprika powder
· 2 bay leaves
· 1 large sprig rosemary
· 2 or 3 lengths of fresh oregano
· 1 tbs fresh chopped dill
· Salt & and pepper
METHOD:
1. Pre-heat oven to 180 degrees c
2. Take a piece of kitchen string and tie the bay leaves, rosemary and oregano together to make a bouquet garni
3. Season pork with paprika, salt and pepper
4. Take an ovenproof pot and heat on the top of the stove with half the oil
5. Add onion and fry until golden
6. Add bacon and sauté quickly
7. Add chorizo and sauté quickly
8. Pour in extra oil, heat, add pork and sear on all sides
9. Pour in the stock, stirring the bottom of the pot with a wooden spoon to get up all the crispy bits left from frying
10. Bring to the boil and cook for 10 mins on medium, stirring often
11. Add potatoes and rice and bring back to boil
12. Add remaining ingredients (except dill) and some extra salt and pepper
13. Bring pot back to the boil, stir, put lid on the pot and put into the oven
14. Bake in the oven with lid on for 50 minutes
15. When finished fluff with a fork and fold through the dill
16. You can serve the pot straight onto the table or turn out into a bowl
This is a Q-Zine original recipe created from several found at:
https://www.serbiancookbook.com/food-recipes/main-dishes/meat-meals/serbian-casserole-djuvec-recipe/
http://www.beligrad.com/food.htm
http://www.dvhh.org/cooking-donauschwaben-style/main-meal/Djuvec-Juwetsch~vetter.htm
https://theculturetrip.com/europe/serbia/articles/11-traditional-serbian-dishes-you-need-to-try/
http://www.alleasyrecipes.com/recipes/2/6/lamb_chop_and_vegetable_casserole.asp
http://tastymakeshappy.blogspot.com/2011/01/pork-and-vegetable-casserole-djuvec.html
GOLDEN GRITS’ CHEESY CORN BREAD
INGREDIENTS:
· 200 gm fine corn meal (or fine polenta)
· 200 gm wheat flour
· 2 eggs
· 200 gm yoghurt
· 100 ml sunflower oil
· 200 ml cold cow’s milk
· 1 tsp salt
· 1 tsp baking powder
· 200 gm Greek fetta cheese
METHOD:
1. Heat oven to 200 degrees C
2. Crumble fetta cheese or cut in approximately 2x2 m pieces
3. Mix flours, salt, baking powder and sieve into a bowl
4. Whisk eggs, add yoghurt, whisk a bit, then milk and whisk again
5. Add egg mix to flour mix and whisk together until smooth
6. Add oil and whisk again until the mis resembles thick batter
7. Carefully fold the cheese through the batter with a spoon
8. Pour batter into greased muffin tins. Note: bread will rise so don’t overfill
9. Bake at 200 degrees until the surface of the bread begins to turn light golden brown, then turn the heat back to 180 degrees and bake until golden brown. Should take about 30 minutes
10. Serve warm with Đuveč One-Pot Pork
This is a Q-Zine original recipe created from several found at:
https://modernfamilycook.com/en/recipe-items/proya-serbskij-kukuruznyj-hleb/
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