Meat Recipe Page

Cafe Kolarovi Meat Recipe Page

Spicy Grilled Chicken with Garlic and Yogurt

This is such a tasty recipe, and very flexible too - you can marinade everything overnight if you wish, and it can be eaten hot or cold.

6 chicken legs
some garlic cloves
1 teaspoon paprika
1 teaspoon cinnamon
half a teaspoon of cayenne pepper
the juice of one lemon
6 to 8 tablespoons (90-120ml) olive/sunflower oil
the same amount of natural yogurt

Crush the garlic with some salt, mix in the paprika, cinnamon and cayenne pepper. Stir in the lemon juice and add the oil and yogurt. Put the chicken into a dish and pour over the spicy yogurt mixture. Make sure the chicken is thoroughly coated all over. You can either marinade for a few hours or cook immediately. Put the chicken under a hot grill - it does help if you cover the bottom of the grill pan with foil to catch all the juices. Cook for at least twenty minutes until the chicken is almost charred - check that the chicken is cooked by looking inside one of the chicken pieces - I have sometimes been caught out with this one! Serve with salads, garlic bread and/or baked potatoes.

Sweet Pork Pot

Pork, pineapple and wine - this one is really yummy!

1 tablespoon oil
450g/1lb pork fillets, cubed
100g/4oz red pepper, seeded and diced
1 onion, chopped
100g/40z potatoes, diced
3 tablespoons pineapple juice
1 tablespoon tomato puree
150ml/quarter pint white wine
sprig of fresh thyme
2 teaspoons cornflour
150ml/quarter pint chicken stock
100g/4oz sweetcorn
100g/4oz pineapple, diced
1 tablespoon fresh chopped parsley
seasoning

Heat the oil and gently fry the pork, peppers, onion and potatoes. Stir well until all is golden! Then add the juice, tomato puree, white wine and thyme. Season and bring to the boil.
Blend the flour with the stock and add to the mixture, stirring well. Gently simmer until the pork is tender - about 30 minutes.
Now add the sweetcorn, pineapple and parsley and simmer for two or three minutes. Serve with fresh vegetables and/or rice.

Succulent Ways to Cook Meat

When you cook a chicken, or chicken pieces, wash and trim well. Then put the chicken in a big pan of water with three or four whole peeled carrots, onions chopped into large pieces and whatever other vegetables you like. Bring to the boil, remove the scum, add salt and pepper and let it boil on a medium heat for an hour or an hour and a half. It's done when the meat falls off the bone! Remove the chicken, which can now be eaten immediately - or even better, used for cold salads and sandwiches or for reheating later. You also have a wonderful pan of chicken stock with which you can make soup, rich gravy or spicy sauce later on!

When roasting chicken or pork, I now wash the meat - either as one big joint or in pieces - and rub a little oil over it. Pop it in the roasting dish, add salt and pepper. Chop up some onions, peel some garlic and add to the pan. Sprinkle with herbs if liked. Then add water to the bottom of the pan - that means not pouring it over the meat - the amount is up to you - usually a depth of about half an inch or a little more, about a centimeter and a half! You don't want too much, neither do you want it to dry out. You can replace some of the water with wine - or add a dash of lemon juice. Cover with foil. Cook the meat as normal, you may have to adjust the timings a little. Again, succulent meat - the slower you cook it the better...

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