Chicken fillet

Chicken fillet stuffed with Matijević dry-cured ham and red pepper on a bed of spinach and sour cream

Open up the chicken fillet, stuff with pepper and ham, salt lightly and leave for 20 minutes. Pan fry on a moderate heat, towards the end adding spinach, seasoning and 2 tbsp of sour cream.

Serve in a deep bowl using the spinach as a bed for the stuffed fillet.

 

Chicken fillet topped with cheese

Chicken fillet topped with cheese and dry-cured ham

Do not beat the fillet, just remove the tenderloin, fry on a high heat and before frying is finished lay cheese and ham on top and roast in an oven at 200°C for up to 3 minutes.

Serve with grilled vegetables (e.g. courgettes, aubergine, carrots, pepper).

 

Chicken fillet rolled in pancetta

Chicken fillet rolled in pancetta

Marinate the chicken with herbs such as dill and oregano and with salt for up to 40 minutes in a cool place; then beat the fillet, form it into a medallion shape and roll it up with thinly sliced pancetta.

Roast in a covered dish at a medium temperature.

Served with grilled potatoes and sautéed vegetables.

 

Chicken and mushroom salad

Chicken and mushroom salad

Boil the chicken and cut into cubes. Boil the mushrooms and slice thinly. Slice the gherkins into thin circles and mix with the chicken and mushrooms. Season salad with salt and pepper and add mayonnaise and sour cream. Another great addition to this tasty salad is roasted peanuts. Place the salad in your best serving bowl and decorate with mayonnaise, gherkins or fresh herbs.

 

Tortilla with meat

Tortilla with meat

Wash and dry vegetables well. Scatter the lettuce and rocket over the wraps, place the thinly-cut, fried pork chops on top, and then add cheese. In a separate bowl, mix the egg, shredded and hard-boiled, with cubes of tomato and one or two finely chopped cloves of garlic (to taste). Then season with salt, dash with oil and vinegar and sprinkle with Parmesan. Mix it all together, pour over the tortilla and firmly wrap one end.

Tortilla filling can be as varied as you like – use your imagination to invent new recipes. Instead of pork chops you can also try smoked pork neck or tenderloin.

 

Beef goulash

Beef goulash

Heat oil and fry the bacon and onion. Add largeish cubes of beef and fry until golden. Then season with salt and add pepper grains and whole chillies to taste. Mix 1 tbsp of flour into the pan, then pour over half a litre of lukewarm water and leave to stew for around an hour. If you want, at the end you can add a little vinegar and a pinch of sugar for a sweet and sour taste.

 

Chicken fillet in lemon and sour cream sauce

Chicken fillet in lemon and sour cream sauce

Lightly beat and fry the meat on both sides until it is half-done. Take the meat out of the frying pan and set aside; add the flour to the oil left in the pan, fry, then add the sour cream, yoghurt, milk, mustard, salt, pepper, lemon zest and lemon juice. When the sauce is done, add the chicken and stew it in the sauce. If the sauce thickens too much, add milk until the desired consistency is reached.