Best 2 Croatian Old Time Veal And Baby Goat Pod Peku Recipes
Welcome to the world of traditional Croatian cuisine, where flavors and aromas dance together to create a symphony of taste. Embark on a culinary journey as we explore "Croatian Old Time Veal and Baby Goat Pod Peku," a time-honored recipe that has been passed down through generations. This delectable dish, rooted in the heart of Croatian culinary heritage, promises a symphony of flavors that will transport you to the rustic charm of Croatian countryside. Get ready to indulge in a feast fit for royalty as we unveil the secrets of this iconic dish.
Here are our top 2 tried and tested recipes!
CROATIAN OLD TIME VEAL AND BABY GOAT «POD PEKU»
This is very old traditional Croatian meal, at least more than 500 years old, or more. We usually eat this during feasts or some religious holidays. It is of course meal before America was discovered so there are no potatoes, but, today we put some because potatoes will soak meat juices. In Croatia, nobody will refuse if you have been offered "peka". "Pod peku" means that you have a special pot with iron cover. We put the covered pot into the fire place and cover with hot live coal. Today, we can use aluminum foil and bake it in oven. It is almost the same as "peka", but it will never have the same taste. Of course you may use other meat, lamb or turkey.
Provided by nitko
Categories Veal
Time 2h40m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 10
Steps:
- Take appropriate large pot and spread lard over the bottom.
- If meat is too large cut into few pieces, salt them and put into the pot.
- If you use potato, peel potato and cut into 1/8 parts, salt them and put under meat.
- Put spring onions, bay leaves, rosemary and peppercorn into the pot, pour olive oil over, cover with aluminum foil and bake on 200°C for 90 minutes.
- After 90 minutes uncover, see if meat is done, cut larger pieces into smaller and bake 30 to 50 more minutes.
- If you are doing real "peka" you will have to bake it covered, but using aluminum foil now you may decide to bake it uncovered. That will make meat crusty on top.
Nutrition Facts : Calories 1091.6, Fat 68.1, SaturatedFat 20, Cholesterol 409.9, Sodium 2870.4, Carbohydrate 5.6, Fiber 1.6, Sugar 1.6, Protein 108.1
CROATIAN PIGLET ("ODOJAK U PECNICI")
Now, this is a typical Croatian meal. It is a variation of a whole piglet on a spin machine (we call it in Croatia: a happy machine) when you have only a part of a piglet. Anyway, it tastes the same, maybe even better. It goes excellent with sauerkraut.
Provided by nitko
Categories One Dish Meal
Time 2h50m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 4
Steps:
- Wash the piglet leg and salt it. DO NOT salt the skin.
- Cut the skin with sharp knife and make a "chess board" on it.
- Preheat oil in a pot. Pour HOT oil over the piglet skin and quickly put the piglet in hot oven (220°C).
- You bake piglet as follows: 1 kg = 1 hour.
- After 15 min reduce heat to 180°C and pour over piglet 1/3 of your beer.
- After approximately 1,5 hours pour over another 1/3 of your beer.
- About 20 minutes before it is done heat the over back to 220°C and pour over the piglet last 1/3 of your beer.
- Wondering around hot oven obviously requires more than half a litre of beer, so keep one for the piglet and three for you.
Nutrition Facts : Calories 1155.2, Fat 100, SaturatedFat 25.8, Cholesterol 228.5, Sodium 149.6, Carbohydrate 2.2, Protein 54.9
Tips:
- Use high-quality meat: The quality of the meat you use will greatly affect the flavor of the dish. Look for veal and baby goat that is fresh, tender, and well-marbled.
- Marinate the meat: Marinating the meat in a mixture of spices, herbs, and olive oil will help to tenderize it and infuse it with flavor.
- Cook the meat slowly: Veal and baby goat are best cooked slowly over low heat. This will help to prevent the meat from becoming tough or dry.
- Use a variety of spices and herbs: Croatian cuisine is known for its use of spices and herbs. Experiment with different combinations to create a dish that is flavorful and unique.
- Serve with traditional Croatian sides: Traditional Croatian sides for veal and baby goat include mashed potatoes, roasted vegetables, and pickled cabbage.
Conclusion:
Croatian old-time veal and baby goat pod pekom is a delicious and hearty dish that is perfect for a special occasion. The meat is tender and flavorful, and the sauce is rich and savory. This dish is sure to please everyone at your table.
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