'Such' (Sač) - Traditional method for outdoor cooking

'Such' is traditional metal dish that is used for outdoor cooking in many Balkan countries, primarily in Bosnia. Its parts you can see below. A large amount of live coals is needed for this kind of slow cooking. Dish is filled, set on its posts above the coals, covered, ring placed on the lid and hot ash is placed on top. It should not be opened during the cooking, as it ensures preserving all aromas.
  
  Such Parts                                                Bosnian pita cooked under the Such

Ingredients:
4-5 tbs oil
Large cuts of lamb (or any other meat), with bones please
Potatoes, peeled
Other vegetables (optional)
salt and pepper
bay leaves
200 ml water ( or wine)

Method:
Season meat and vegetables, pour oil over it and mix to coat. Place meat first in the dish, then arrange potatoes around. Pour water over it, add bay leaves and place lid on top.
Set such over live coals (heat shouldn't be too strong), place ring on the top of lid and cover with hot ashes and small pieces of live coal. Let it cook for at least 2 1/2 hours. Let it cool slightly (uncovered) before serving.




Waiting for such...You can see on our faces that we were very hungry!
Cekanje da bude gotovo...Na licima nam se vidi da smo gladni!

Tradicionalno pečenje ispod sača

Sac je metalna posuda koja se koristi za pecenje u zaru. Njegove dijelove mozete vidjeti gore na slici. Nista nije tako ukusno kao obrok pripremljen na ovaj nacin. Bitno je pripremiti dosta zara prije pocetka kuhanja. Tokom pecenja, sac netreba otvarati, jer se na ovaj nacin osigurava zadrzavanje svih aroma i ukusa.

Potrebno:
4-5 K ulja
veliki komadi jagnjetine (ili drugo meso), sa kostima molim
krompir, oguljen
drugo povrce (opciono)
so i biber
lovorov list
2 dl vode (ili vina)

Nacin:
Zacinite meso i krompir, pospite ulje po tome i izmijesajte. Smjestite sve u sac (najprije meso, a krompir okolo), ubacite lovor i uspite vodu. Poklopite i smjestite iznad zara koji nesmije biti prejak. Postavite prsten na poklopac, zatim pospite vrelim pepelom i manjim komadicima zara. ostavite peci najmanje 2 1/2 sata. Prije sluzenja, ostavite neotklopljeno da se malo prohladi. Uzivajte!

Outdoor cooking (Aussie Damper)

If the kitchen is hart of a home, then my hart is very empty at the moment! Time for renovating has arrived!

We bought our home at the very end of 1999. It was in bad condition, and we had to change everything. 

As we didn't have plenty of money, we opted for cheapest solutions in many cases, and we did everything by ourselves. Many fixings were 'temporary' (I know - 12 years is a long 'temporary'), and that's why we want to do it in a proper way now.

A part of my old kitchen is outdoor now, where I cook.

Damper is a 'bread' that is made outdoor in an cast iron oven, originally by bush tuckers and /or travellers.  

Same bread can be baked in a traditional oven, or wrapped in al-foil and placed in hot ashes and /or on barbeque.

I remember that my mother used to make similar bread (pogača) during 'rakija' (plum brandy) making every autumn. She would wrap the bread into cabbage leaves, then AL-foil, and place it in hot ashes under the 'kazan' (distiller). It had very unique smell and taste.

Ingredients:

3 cups SR flour

1 tsp salt

75 g butter,cold, diced

1 cup milk (originally water, but beer is also used very often)

Seeds for sprinkling (optional)

Method:

Preheat oven to 180-190*C, prepare a baking dish; oil it.

Rub flour (with added salt) and butter with tips of your fingers. Pour liquid into it and mix quickly with a spreading knife, until incorporated but still rough. Place dough onto baking dish, smooth it a bit with your wetted hands (pressing slightly) and sprinkle with seeds. make a cross on top and bake for 35-40 minutes, or until golden.

Before

During

 Kuhanje vani (Ozi 'Pogača')

Ako je kuhinja srce doma, onda je moje srce prazno u ovom trenutku! Vrijeme za renoviranje je stiglo.

Kuću, u kojoj zivimo sada, smo kupili na samom kraju 1999. Bila je u losem stanju, pa smo morali sve izmijeniti. Kako nismo imali dovoljno novaca, cesto smo se odlucivali za najjeftinije opcije i sve smo sami radili (citaj - neprofesionalno!). Mnoge tvorevine su bile 'privremene' (znam - 12 godina je DUGO 'privremeno'), i stoga sada zelimo da ucinimo stvari kako treba.

Dio moje stare kuhinje se sada nalazi vani, gdje kuham.

Damper je slican nasoj pogači, i obicno se pravi vani u posebnoj peci  (kao sač) kojom su raspolagali prvi doseljenici / putnici u Australiji (sad je koriste kamperi). Moze se peci i u obicnoj rerni ili zamotan u AL-foliju preko vruceg pepela ili na grilu.

Sjecam se da je mama nekada pravila pogaču koju bi pekla u žaru (obicno kad' se rakija pravila). Zamotala bi je u listove kupusa, zatim AL-foliju i smjestila u vrući pepeo ispod kazana. Takva pogaca je imala bozanstven okus i miris!

Potrebno:

3 solje samodizajuceg brasna

1 k soli

75 gr maslaca,hladnog u kockicama

1 solja mlijeka (originalno voda, ali i pivo se cesto koristi)

Sjemenke za posuti po povrsini (opcionalno)

Nacin:

Ukljucite rernu na 180-190*C, pripremite pleh za pecenje, nauljite ga.

Pomijesajte so i brasno, utrljajte maslac vrhovima prstiju. Nalijte tecnost preko toga i nozem za mazanje brzo umijesite. Treba da bude poprilicno 'neujednaceno' tijesto - ne brinite ako svi sastojci nisu perfektno povezani. Istresite tijesto na pleh, skvasenim rukama oblikujte tijesto njezno stiskajuci. Pospite sjemenkama, nasijecite na par mjesta unakrsno  i pecite 35-40 minuta, ili dok ne postane zlatno-zuta.