Croatian Stubica Tenderloin Recipes

CROATIAN " STUBICA TENDERLOIN"

Steps:

• Cut the tenderloin though middle and make a "pocket".
• Wash dried plums (take out the stone) and instead of stone put butter. Put buttered plumes one by one all through the pocket and close with toothpick.
• Season tenderloin and fry it on hot lard to close pores. Plumes surplus cut into stripes and add into frying pan.
• Cover with wine and water if evaporates too much and sauté until meat is soft (about 20 minutes).
• Add sour cream and cooking cream. At the end add slivovica and sauté it for 1-2 minutes. Sprinkle with parsley leaves.
• Before serving cut across and cover with sauce. Serve with noodles, rice or flour noodles.

MOJITA

Steps:

• Place lime wedges and mint leaves in a pint glass.
• Muddle with the handle of a wooden spoon for 30 seconds.
• Add simple syrup and white rum.
• Fill glass with ice and top off with club soda.
• Shake or stir gently.
• TO MAKE SIMPLE SYRUP:.
• In a small saucepan, combine 2 parts sugar to 1 part water.
• Heat until sugar is dissolved.
• Cool before using (this keeps in the refrigerator for 1-2 weeks).
• For a fruity twist to your mojito, use flavored rum, such as mango, banana, or pineapple.
• NOTE: Muddle means to simply bruise or gently pound the limes and mint leaves to release their juices and essence. You can buy a muddler, which looks like a tiny baseball bat or billy club, at any good restaurant store.

CITRUS CAULIFLOWER

Steps:

• Trim the cauliflower of leaves and stalk.
• Put it into boiling salted water and boil gently for 15 minutes or until tender.
• Remove, drain and separate into florets.
• Place in a serving dish.
• Pour over the melted butter, seasoned with salt and pepper, into which half an orange and half a lemon have been squeezed.

NORTH CROATIAN BEANS AND PEAR BARLEY STEW (RICHET)

Steps:

• Day before soak beans in cold water.
• On D-day change the water and cook beans until almost done.
• Finely slice garlic and bacon and put it in a pot. Melt lard and fry flour until brownish together with garlic and bacon.
• Add paprika and cold water to make creamy mixture.
• Wash barley and add into the pot together with drained beans.
• Add bay leaf, season with salt and pepper and cook for 30 more minutes or until beans and buckwheat are soft.
• This meal must be almost like thick soup and not too hot.

CROATIAN CHICKEN "PAPRIKAS"

Steps:

• Melt the lard in a pot.
• Add 2 large onions finely minced and sauté it until the onion is soft and transparent.
• Chop the chicken into small pieces (mouthfull). Than, add chicken pieces and sauté it until the meat is white.
• Add wine and sauté it for 5 more minutes.
• Than add 3 teaspoons of paprika (chili to taste), salt pepper and caraway seeds.
• Add water to cover the chicken.
• Sauté for 50 minutes or until chicken is soft.
• At the end add 2-3 teaspoons of sour cream and cook for 2-5 more minutes.
• Serve with noodles or mashed potatoes, and inevitably white wine (you've used in the paprikas).
• As a salad with it I would recommend red beet.

CROATIAN ZAGORJE POTATO SOUP

Steps:

• Melt lard in a pot and add flour. Fry until become brownish and add paprika.
• Pour cold water and make it creamy. Make soup removing eventual small flour clods.
• Cut potato into small cubes and add into soup.
• Chop mushrooms into leaves and add into soup.
• Cut dried smoked pork ribs into small pieces and add into soup. You can also use smoked bacon if you do not have pork ribs.
• Add bay leaf and season the soup.
• Cook for 1,5 to 2 hours. When potato become soft just squash it a bit to make it more creamy.
• At the end, before serving, add sour cream and dill.