Mamaliga Grilled with Kashkaval and Kransky

Traditional meal of Romanian, Ukrainian and Moldavian sheppards, served mostly with cheese and sour cream and / or preserved meat.

Ingredients:
Basic Mamaliga-
2 cups corn meal
1 tsp salt
6-7 cups water
1-2 tbs butter
Topping-
200 g Sheep feta, crumbled
1-2 Kransky sausages, sliced (or any other)
1/2 cup Kashkaval, grated (or Mozzarella)
Your favorite aromatic herb(s) - oregano, basil, thyme...
Method:
Bring water to boil, add salt and butter. Take away from heat. Pour corn meal at once and quickly start stirring until all incorporated and no dry spots left. Return to heat and cook (stirring) until desired thickness achieved.
Preheat oven to 220*C. Oil a baking pan, place polenta onto it, top with cheese, sausages and herbs. Bake 10-12 min. Enjoy warm.



Mamaliga sa Kačkavaljem i Kranjskim kobasicama

Tradicionalno jelo Rumunjskih, Moldavijskih i Ukrajinskih cobana. Obicno servirano sa dosta masnog sira i kajmaka ili sa suhomesnatim proizvodima.

Potrebno:
Osnovna Mamaliga-
2 solje kukuruznog brasna
1 k soli
6-7 solja vode
1-2 K maslaca
Povrsinski sloj-
200 gr ovcije fete, izmrvljene
1-2 Kranjske, izrezane (ili druge kobasice)
1/2 solje Kackavalja, rendanog (ili Mocarela)
Aromaticno bilje po vasem ukusu
Nacin:
Pristavite vodu da prokljuca. Ubacite so i maslac, smaknite sa vatre. Naglo istresite palentu, pa rigorozno promijesajte da ne ostane ni jedna grudica. Vratite na vatru pa kuhajte dok se ne zgusne.
Ukljucite rernu na 220*C. Nauljite pleh, istresite palentu na pleh, pa stavite sireve i kobasicu na vrh. Pospite sa odabranim biljem. Pecite 10-12 minuta. Uzivajte dok je toplo.

Mexican Baked Beans

All Wonderful flavors of Mexico in one dish!

Ingredients:
1/2 kg Borlotti beans
bay leaf, peppercorns, salt
2 tbs oil
2 onions, diced
3-4 garlic cloves, crushed
2 tbs paprika, smoked preferably
1 chilli, sliced
1 yellow capsicum, strips and dices
1 large carrot, diced
300 g speck, 6 thick slices + rest of it diced
2 teas cumin powder
1/2 teas oregano powder
1 potato, grated
salt, pepper, 'Vegeta' (veg. stock powder)
3-4 Chorizo sausages
Method:
Cook beans with salt, pepper and a bay leaf, until soft, but whole. (Presoaking overnight will help a lot, or using a pressure cooker.) Drain.
Heat oil in a large pot, fry onions, diced speck, carrot, diced capsicum and chilli. Add spices, then beans and 1-1,5 cups water. Cook for 1/2 an hour. Grate potato and check the taste.
Preheat oven to 200*C, oil an dish.
Spoon beans mixture into the oven dish, arrange sausages (halved lenghtwise), paprika strips and speck on top; sprinkle with paprika. Bake for 15-20 minutes, or until thick and sausages baked.

Meksički Zapečeni Grah / Pasulj

Potrebno:
1/2 kg graha/pasulja 'Šarenac'
lovorov list, biber u zrnu i so
2 kasike ulja
2 crvena luka, sjeckana
3-4 cena bijelog luka, protisnuta
2 kasike crvene paprike, dimljene po mogucnosti
1 ljuta papricica, izrezana
1 zuta paprika, isjecena na prutice + kockice
1 veca mrkva, isjecena na kocke
300 gr mesnate slanine. isjecena na 6 reznjeva , ostatak na kockice
2 kasicice kima u prahu
1/2 kasicice origana u prehu
1 krompir, rendani
so, biber, Vegeta
3-4 Chorizo kobasica (moze i Kranjske, ali je ukus drugaciji)
Nacin:
Skuhajte grah sa biberom, solju i lovorom. Ocijedite.
Zagrijte ulje u vecoj serpi, proprzite luk, mrkvu, slaninu i papriku (kockice samo). Nakon nekoliko minuta ubacite zacine, grah i zalijte sa 1 (+)soljom vode. Kuhajte oko 1/2 sata, zatim dodajte izrendani krompir i provjerite ukus.
Zagrijte rernu na 200*C, nauljite tepsiju.
Istresite grah u tepsiju, poredajte raspolovljene kobasice, prutice paprike i slaninu na povrsinu, pospite tucanom paprikom. Pecite 15-20 minuta, ili dok kobasice ne porumene, a grah se stisne.

Spanish Chorizo Sausages

I often make the mixture and use it without casing.

Ingredients:
1 kg pork mince
3 1/2 teas salt
1 teas chilli powder
1 tbs paprika powder
4-6 garlic cloves
2 teas oregano powder
2 teas cumin powder
1 teas black pepper, freshly grounded
1 1/2 teas sugar
3-4 tbs white vine vinegar
2 1/2 tbsp water
Casings
Method:
Mince should be cool; add all dry spices and mix well with 2 forks. Add fluids, and then you can use hands to blend ingredients. Fill casings with meat mixture, or use it without casings (couple of weeks in the fridge).
Original recipe contains 3X more of chilli powder, than stated above.





Spanske Chorizo kobasice

Cesto napravim smjesu i koristim bez stavljanja u crijeva; savrsena!

Sastojci:
kasika/kasicica sastojaka treba biti zaravnjena
1 kg mljevene svinjetine
3 1/2 kasicice soli
1 kasicica chili praha ili ljute paprike(* vidi dole)
1 kasika paprike, slatke
4-6 cena bijelog luka, protisnutog
2 kasicice origana u prahu
2 kasicice kima u prahu
1 kasicica crnog bibera, svjeze mljeven
1 1/2 kasicica secera
3-4 kasike bijelog sirceta
2 1/2 kasike vode
crijeva za kobasice
Priprema:
Pripremite sve sastojke.
Na rashladjeno meso pospite sve zacine i sastojke. Mijesajte uz pomoc 2 viljuske, dok se zacini ne ujednace.
Sada mozete malo mijesiti rukom, ali ne previshe.
Punite crijeva smjesom, kao sto biste bilo koju drugu kobasicu.
Mozete ih ostaviti svjeze (par sedmica), susiti ih (blago dimljene!) ili spremiti u zamrzivac na vise mjeseci.
Za one koji nemogu doci do crijeva, napomena da ovu smjesu mozete koristiti bez da je oblikujete u kobasicu. Traje do 14 dana u frizideru!
*Po originalnom receptu, Chorizo sadrzi do 3 puta vise chili praha nego gore navedeno. Recept je ‘modifikovan’ prema mom ukusu. Ljutina se jos uvijek osjeti, ali blago.