Goricko Nature Park Information Center
Grad 191, 9264 Grad
tel.: (031) 354 149
e-po¹ta: park.goricko@siol.net

Wednesday

  WEDNESDAY

BRAWN OF PUMPKIN SEED OIL AND ONIONS
500 g smoked pig's trotter, 300 g smoked pig's cheekbone, 200 g smoked pork rind,
60 g carrots, 50 g diced parsley, 60 g onions, 30 g garlic, 1 bay leaf,
salt, peppercorns, 5 cl seed oil, 5 cl vinegar, 120 g onions

Place the finely chopped trotter, cheekbone and pieces of pork rind in water overnight. Rinse with cold water and bring to a boil in a pan together with the carrots, parsley, garlic, pepper, bay leaf and salt. Cook slowly and gently in a little water until the meat separates from the bones. Then pass the stock through a fine sieve, remove the bones and cut the meat into small pieces. Divide the meat into shapes or portions and cover with the stock. Cool overnight so that the stock thickens. Before serving, place the mould in hot water and then turn the brawn out into a bowl. Salt, season with seed oil and vinegar, sprinkle with onion rings and decorate with a hard-boiled egg..

BEAN SOUP WITH SOUR CRAM
1 1/5 l water, ˝ kg beans, 1 dessert-spoonful flour, 2 dcl sour cream,
2 garlic cloves, caraway, 1 bay leaf, thyme, marjoram, pepper, salt

Cook the washed beans that have been softened overnight in water, salt and season them with garlic and the bay leaf. Simmer slowly and gently. Whisk the flour with 4 dessert-spoonfuls of water and the sour cream and stir into the bean soup. Bring to a boil again briefly and season with herbs.


POTATO DUMPLINGS WITH POPPY SEEDS
˝ kg potatoes, 1 margarine, 1 egg, poppy seeds,
1 dessert-spoonful sour cream, boiling salted water, salt

Boil the potatoes, peel them and mash them while they are still warm. Add salt, butter, then the egg and some flour. Quickly knead a dough and shape it into a roll. Cut the roll of dough into pieces of equal size and shape them into little oblong dumplings, about the size of your middle finger. Simmer for 10 minutes in boiling salted water and drain. Sprinkle with sugared, ground poppy seeds and serve.


COMPOTE WITH DRIED FRUIT
1/2 kg mixed dried fruit

Soften the dried fruit in water and cook. The compote must be served when cool, so it should be prepared the day before. A refreshing delicacy on hot days.


 

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