Croatian Lamb Brodet Recipes

TRADITION:ROASTED LAMB UNDER THE BELL

Steps:

• The preparation of this rustic meal is actually quite simple: you put everything together in the baking pan (which is part of the bell) and season with rosemary leaves, sea salt and oil. Just cut potatoes, tomatoes, onion and apple in half.
• Cook the way it is described in the text above for 1,5 to 2 hours. You can uncover it after about 45 minutes and turn the meat on the other side. Cover with bell and hot coals and continue baking. The meat should be nice and golden, the potatoes crispy and vegetables soft.

CROATIAN LAMB PEKA

Steps:

• Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.
• Make oil marinade - Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.
• Add potatoes and vegetables into a large lidded casserole dish.
• Place diced lamb on top of the vegetables, pour the marinade and wine over the top.
• Add the rosemary, thyme and sage, trying to keep the herbs on top. So you can easily remove the herb stalks once cooked.
• Place lid on the casserole dish and cook for 1hr 30 minute If you do not have a lid cover very well with kitchen foil
• Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.Cook for a further 20-30 mins.
• Serve with fresh homemade bread to dip into the juices.

CROATIAN FISH "BRODET"

Steps:

• For this meal you have to have large round pot with low rim.
• Put olive oil in a pot and sauté the onion until it is soft.
• Put fish in (if it is too big cut it in portions), fry very shortly. Add vinegar and cook gently for 2 more minutes.
• Add garlic and bay leaf. DO NOT STIR with any kind of ladle, just shake the whole pot (if you have wooden flat ladle, you may move fish a bit).
• Add tomato, salt, pepper, raisins and water to cover fish.
• Cook open for 50-60 minute on not too strong fire.
• Add water if evaporates too quickly.
• Try it: if it's too sour, add sugar.
• At the end add parsley leaves and some more olive oil.
• Serve with hard corn mush (polenta, as we say).