CHEF and blogger Paul James writes for our paper.
I’m visiting Slovenia for a few days to attend a marriage for my nephew and his pretty bride to be.
I’ve additionally agreed to do a evaluate on the lodging the place I’m staying, which is just a stone’s throw from the stunning ‘Lake Bled’ – belongings you do for a reduction…
Slovenia – if you don’t already know – is in central Europe and well-known for its mountains, ski resorts and lakes.
The city of Bled, a well-liked vacationer vacation spot from guests throughout Europe, incorporates a church-topped islet,
The small island in the course of the lake is house to the Assumption of Mary pilgrimage the place guests ceaselessly ring its bell – because of an outdated people story claiming it supplies good luck.
Nicely if that’s the case, I can see myself rowing over to there a number of occasions, as I would like all of the luck I can get.
Bograc is a conventional Slovenian meat stew which by folklore was launched by Hungarian shepherds when Prekmurje was underneath Hungarian rule.
This area within the higher japanese area of Slovenia is mixture of Slovenian, Hungarian and Croatian cultural influences.
Bograc is a one-pot dish that’s unsurprisingly paying homage to the Hungarian goulash dish, because of its location and cultural background and often incorporates three kinds of meat, however as this dish is all about my nephew’s and his bride’s marriage ceremony and the actual fact they’re vegans, I believed I’d tone it down on the meat entrance a tad.
The truth is this dish could possibly be was a vegan variation through the use of the ingredient ‘Seitan’
‘Seitan’ produced from wheat gluten, mimics the style and texture of meat and and might be loved by vegetarians and vegans.
However to be trustworthy my final encounter with this ingredient went horribly improper when making a vegan donner kebab. Due to its elasticity, I underestimated its time within the fridge, when shaped within the form of a kebab. To chop a really lengthy story brief, it expanded that a lot it burst out of its cling movie and foil wrapping.
Anyway again to the Bograc dish, which was named after Bogracs—a conventional cauldron through which it’s nonetheless ready right now.
To be trustworthy I’ve tinkered with this recipe like all cooks do – you may add additional meat if you want, swap the contemporary tomatoes with tinned.
Recipes are simply pointers for a prepare dinner to regulate.
However no matter you do, please steer clear of the increasing ‘Seitan’
Go to recipesfrommytravels.com for extra of Paul’s recipes and his weblog.
Bograc
Elements
2tbsp olive oil
1 pink onion, finely sliced
2tsp candy paprika
1 garlic clove, crushed
4 pork loin steaks (or diced pork in order for you)
1tbsp plain flour
1tbsp tomato puree
1 pack of excellent high quality tomatoes (resembling piccolo) squashed along with your fingers.
600ml of vegetable inventory
1 jar of roasted peppers
Chopped contemporary parsley
1tbsp of white floor pepper (for seasoning)
Salt
2tsps of chilli powder
100ml of pink wine
Methodology
1. Swap you sluggish cooker to excessive.
2. In a medium heated frying pan, add the oil and gently fry your pork till it’s properly seared. Push to 1 aspect and add the onion, garlic, flour, chilli and paprika then combine.
3. Whereas the onions are gently frying till translucent, add the vegetable inventory and wine to the sluggish cooker, then your tomatoes and roasted peppers.
4. Give it a superb stir then add the pork and onion combine from the frying pan.
5. Decrease the sluggish cooker right down to a medium setting and go away to infuse all the spices and flavours for at the very least 4 hours.
6. Season with the white pepper for added style and warmth
7. To serve, take away the pork from the sluggish cooker and gently place on a heat plate.
8. Add the handful of chopped parsley to the sauce combine within the sluggish cooker and stir by means of. (For those who assume the sauce isn’t thick sufficient to your liking, simply add a little bit of cornflour blended with water).
9. Then drizzle the sauce over the pork steaks and serve with clean and creamy mashed potato.
