Salad

To avoid cooking on a hot day I like to put togther a hearty salad base full of fresh findings on Dolac, like tomatoes, cucumbers, spring onions, yellow peppers and parsley. Prepare enough for 2-3 days, cover and place in the fridge and serve each time with young salad. Other serving suggestions include, adding tuna, chicken breast, ham or boiled eggs. Look out for my tuna salad tomorrow!

Zoran Osmokrović

Chicken Pate

Overview

Very versatile dish! Great as a starters to an evening meal, a light snack or fast breakfast. Dig in and enjoy!

Zoran’s Tip!*

The sour cream is the main ingredient for the consistency of the pate, too much and you create soup, so we shall stick with the same theory, ‘less is more’.

Ingredients

Serves 4

1. 1 medium sized chicken fillet
2. 1 tsp sour cream
3. 40g butter
4. 2 cloves of garlic
5. 1tsp mayo
6. Salt & pepper (to taste)
7. few sprigs of parsley

Preparation

1. Grill the chicken fillet in a frying pan on a medium heat until fully cooked.
2. Leave to cool and then cut into cubes
3. Place them in a bowl and add the sour cream*, butter, finely chopped garlic and mayo to the bowl and blend well with a hand blender, until the texture is smooth
4. Season with salt and pepper to taste
5. Add freshly chopped parsley
6. Serve on brown french bread with cherry tomatoes and young baby salad

Try it. Taste it. Enjoy it.

Zoran

Fresh Fried Sardines and Young Salad

Overview

Very cheap, very health, very fast lunch, dinner or snack!

Ingredients

• Cooking oil
• 3 tbsps flour
• 500g sardines
• 500g young salad
• Olive oil
• 1 lemon

Method

1. Clean the sardines, by removing each fishes insides, scales and head
2. Wash the sardines and leave them to drain for a few moments
3. Heat the cooking oil in a deep frying pan
4. Cover the sardines in flour and place them in the hot* oil for 4 minutes, until golden brown
5. Remove the Sardines from the oil and place them on kitchen towel to remove excess cooking oil
6. Serve with young salad and drizzle with fresh lemon juice and olive oil.

Try it. Taste it. Enjoy it.

Zoran

*How to test if your oil is hot enough?

Sprinkle a very small amount of flour into the oil and if it goes golden brown then you have reached the correct temperature. :)

Chicken and Vegetable Stir Fry

Fast. Healthy. Versatile.

Ingredients

Serves 2

• 1 carrot
• 1 celery stick
• 2 cloves of garlic
• 1 handful of chinese cabbage
• 1/2 tin of bamboo shoots
• 5 Small mushrooms. I used Portobello and Champignon
• 1 Spring Onion
• 1 Chicken Breast
• 2tbsps Sesame Oil
• Salt and pepper (to taste)
• Soya Sauce (to taste)
• Couple sprigs of parsley

Method

1. Add sesame oil to wok and throw in the garlic and vegetables (sliced into thin strips) and stir for 5 minutes on a high heat.
2. Add the chicken (also cut into thin strips) stir together with vegetables for 5 minutes
3. Season with salt and pepper (to taste)
4. Add soya sauce (to taste)
5 Sprinkle with freshly chopped parsley

Try it. Share it. Enjoy it

Zoran

www.zoranosmokrovic.com

Wild Asparagus Risotto

I used the wild aspargus I bought on Dolac market, you can get them only at this time of the year, so I have included them in a beautiful risotto, prepared in under 15minutes, it can be served as an appertiser or as a main dish.

Ingredients (serves 2)

1tsp butter
180g risotto rice
1 small red onion
2 cloves of garlic
200ml vegetable stock
1tsp mascarpone
Grana Padana (to taste)
Salt and pepper (to taste)
1 bunch of fresh wild asparagus

Method

On melted butter, saute finely chopped red onion and garlic. Add the risotto rice with salt and pepper and gradually stir in the vegetable stock until the rice is half cooked*.  Add asparagus tips (approx. 3cm long)  and stir in with the risotto rice. Add the mascarpone cheese and grana padano and stir well to finish. Garnish with a few drops of olive oil.

Texture of fully cooked risotto should be sticky in texture and hold its shape when presented on the plate.

Try it. Share it.

Zoran