Week 34 Montenegro and Pakistan

A successful week of food, a lovely curry and some nice rolled meat.

Pakistan was a biryani, using boiled meat. I wasn't too sure how this was done. So, instead of boiling on the stove I put the meat in water in the oven and cooked slowly that way (as I was using the oven for something else, it made more sense and made me feel like I was doing something for the environment!) Mine did not look quite like the pictures I saw, however we all really enjoyed it and I will use it as a basis for another curry.

So, we had an experiment this week from Montenegro. A dish I found reference to on the
http://balkans-guide.com/montenegro/montenegrin-cuisine/ website, but I couldn't find a recipes. So, using the description I came up with my version - now I don't deep-fry, so after browning I popped it into the over for half an hour and we all enjoyed it!

Podgorica popeci is prepared with a piece of cheese or ham wrapped in the steak veal, then breaded and fried. I flattened out beef steaks, as I couldn't get veal, then put some cured ham and then some smoked cheese for the boys. I rolled this up, dipped in egg and then in breadcrunbs. Fried it off, then in the warmed oven for 30 mins. I did serve it with Blitva, which my husband thought was a poor version of bubble and squeak and Ajvar - which I thought was amazing and good for a BBQ!

Blitva (chard and potatoes)

500g potatoes cut into 1-2cm pieces
3 tbsp olive oil, for frying
4 garlic cloves, thinly sliced
200g chard, leaves shredded (I would urge you to pick out stalks, as these tasted foul!)

1.  Boil the potatoes in salted water for about 10 minutes, or until just cooked. Drain well.
2.  Heat the oil in a large pan and add the garlic. Stir-fry for a minute before adding the potatoes and tossing them in the garlic oil until lightly browned.
3.  Add the chard and cook with the potatoes until wilted. Season well.

Ajvar

4 red peppers
1 aubergine
3 garlic cloves, crushed
1 tsp smoked paprika
2 tsp red wine vinegar
Salt and black pepper

1.  Heat a griddle pan (or grill) until hot. Add the peppers and grill on each side until charred all over. Remove and put in a bowl. Cover with clingfilm.
2.  Prick the aubergine all over with a fork, and grill on the griddle until charred all over. When the aubergine is soft, remove from the grill.
3.  Remove the skin and seeds from the peppers. Skin the aubergine and put its flesh in a food processor with the garlic. Blitz until smooth.
4.  Add the peppers to the food processor and pulse until combined, but still a little chunky. Season and stir in the paprika and vinegar to taste.
Source: https://www.theguardian.com/lifeandstyle/2015/sep/11/blitva-ajvar-recipe-stuffed-cabbage-montenegro-adriatic-feasting-henry-dimbleby-jane-baxter

Chinioti Biryani

Ingredients

• Rice (soaked) ½ kg
• Beef (boiled) ½ kg
• Yogurt 250 gms
• Tomatoes 250 gms
• Green Chilies Powder 2 tbsp
• Coriander Powder 2 tsp
• Salt 2 tsp
• Red Chilies Powder 1 tsp
• Turmeric Powder ½ tsp
• Mix Garam Masala 1 tbsp
• Star Anise 4
• Nutmeg Powder ½ tsp
• Mace Powder ½ tsp
• Finely Chopped Ginger 1 tbsp
• Ginger Garlic Paste 1 tbsp
• Plum 50 gms
• Coriander Leaves ½ bunch
• Mint Leaves ½ bunch
• Yellow Food Color ½ tsp
• Oil 4 tbsp oil
• Onions (fried) 1 tsp

Cooking Directions

1. In a pan, add 2 1/2 glasses water, yogurt, turmeric powder, red chilies powder, salt, oil, mix garam masala powder, ginger garlic paste, nutmeg and mace powder, star anise and mix it.
2. Add boiled beef in spice mixed water and cook for 10 minutes.
3. Then add yogurt, yellow food color and rice. Cook until water dries and rice 80% cook.
4. Now spread fried onions, tomatoes, plum, coriander leaves, mint leaves, finely chopped ginger and oil.
5. Let it simmer for 10-12 minutes, removes from the stove. Dish out and serve.