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

Saturday

  SATURDAY - PIG-SLAUGHTERING DAY

BUJTA REPA
1 kg prepared pickled beetroot, 50 decagrams fresh pork bones, half a paprika pepper,
15 decagrams millet, 3 dessert-spoonfuls lard, 2 dessert-spoonfuls flour,
up to 4 garlic cloves, 1 small onion, salt, 1 bay leaf, 10 peppercorns, 2 decagrams millet


Bring the pickled beetroot, the bones and the strips of paprika to a boil. After 45 minutes, add the washed millet and allow to boil for another 20 minutes. Use the flour and lard to prepare a light-brown roux and brown the finely chopped onion and garlic in it. Then pour on about 1 dl of cold water, bring to a boil and mix into the beets, add salt and simmer for another 10 minutes.


 

BUCKWHEAT SAUSAGES
300 g buckwheat, 200 g cooked pig's head meat, 100 g cooked lights,
50 g lard, 100 g onions, 1.5 m sausage skins, salt, pepper,
allspice, marjoram, stock from the pig's head meat

Heat the lard and briefly fry the washed buckwheat, pour on water (twice the quantity), salt and leave to simmer. Meanwhile, mince the meat, sauté the coarsely chopped onions in fat and mix them into the buckwheat together with the minced meat. Season with salt, pepper, allspice and marjoram, add stock if necessary and knead the whole mixture well. Fill the sausage skins with the moist and slightly spicy mixture. Tie into the shape of sausages with a thread and blanch in stock. Remove from the stock, place on a wooden board and allow to cool. Bake until crisp in a greased baking mould.


BREAD FROM THE BREAD OVEN
1000 g wheat flour, 4000 g rye flour, 5 g salt, 220 cl water,
50 g yeast, 300 g home-made yeast

To prepare home-made yeast: take some of the last bread dough and leave it to stand on a plate in a warm place until the yeast dries out. Dissolve the dry yeast in lukewarm water, and let it rest for a couple of hours. Then add the bought yeast and stir. Heat the flour, make a well in the middle and add the yeast, cover and allow to rise. Add lukewarm water, salt and knead into a dough. Cover the dough and let it rise. Then knead briefly again, shape into small loaves, place in bread trays and allow to rest again. Meanwhile, pre-heat the bread oven (a special oven for baking bread), push the loaves into the oven with a bread shovel having first moistened them again with warm water. The bread has to be baked for about 2 hours.


A VARIETY OF STRUDEL
Strudel: 40 decagrams flour, salt, lukewarm water, sour cream,
fat for coating, 5 decagrams sugar
Fillings: 1 kg turnips, 1 pumpkin, 50 decagrams ground poppy seeds ,
water, sour cream, fat

Knead the dough and let it rise.
Turnip/carrot strudel: peel turnips or carrots, slice them and let them stand for 10 minutes. Then press the water out and coat the rolled-out dough with the vegetables; whip the sour cream with some water so that it thickens, roll together and coat with 1 dessert-spoonful of fat; bake at 180°C for 45 minutes.

Pumpkin strudel: peel the pumpkin, slice it and let it stand until it is a little softer. Coat the rolled-out dough with the pumpkin, sprinkle sugar over it, whip the sour cream with some water so that it thickens, roll together and coat with 1 dessert-spoonful of fat; bake at 180°C for 45 minutes.

Poppy seed strudel: grind the poppy seeds, mix with sugar and spread over the rolled-out dough. Line with apple slices, place a couple of knobs of butter on top, roll together and bake at 180°C for about half an hour


 

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