the FOOD TRUCK ROAD TRIP COOKBOOK POWERED BY

the FOOD TRUCK ROAD TRIP COOKBOOK

RECEPTI S OKUSOM LJETA! RECIPES WITH A FLAVOR OF SUMMER! Nije da se hvalimo, ali ne možemo si pomoći: jednostavno obožavamo ovu zemlju, a najdraže nam je njezine neotkrivene ljepote dijeliti s drugima. Ovaj put nećemo pričati o suncu i moru, nego o užicima koji su vam na raspolaganju baš svakog dana u godini, bez obzira na vrijeme. Hrvatska gastronomija na najbolji je način iskoristila povijesna previranja i strane utjecaje kojima je bila izložena, spajajući najfinije okuse srednje Europe i Mediterana, kontinenta i obale, u nove i neponovljive, ali sasvim lokalne recepte. Dalmacija je kulinarski možda najbliža talijanskoj kuhinji, s primjesama grčkog utjecaja, dok je Istra posebno raznolika jer mudro koristi i svoje austro-ugarsko naslijeđe. Unutrašnjost Hrvatske, pak, priča neku svoju kulinarsku priču u kojoj sve kuha od turskih recepata i mađarskih začina, na bečki način. Zato Hrvatska nema jedno nacionalno jelo, već nekoliko njih. No tko želi praznog želuca slušati lekcije iz povijesti pa makar bile i ovako ukusne? Pridružite nam se i isprobajte tradicionalne hrvatske recepte u modernoj obradi poznatog hrvatskog chefa, Marina Medaka, koji je osmislio ovaj jelovnik. Stvaranje novog jela uvijek je iznova izazov koji vas ne ostavlja ravnodušnima, a tako je i s ovim jelima koja sam osmislio naslanjajući se na našu mediteransku tradiciju, lokalne namirnice i tehnike kuhanja koje sam iskoristio i presložio u street food dimenziju jela. Današnji nas užurbani stil života tjera da pojedemo nešto s nogu, onako usput, pa kad je već tako, zašto ne bismo jeli zdravo, ukusno i ispravno skuhano, rekao je Marin Medak. Što dodati? U slast i dobar tek svima! Svaki dan! Not to brag, but we just can t help it: we simply love this country and our favorite thing to do is sharing its undiscovered beauties with others. This time, we won t tell you about the sun and the sea, but rather the delights that are available every single day of the year, no matter the weather. Croatian gastronomy has taken advantage of the historical turmoil and foreign influences it was exposed to in the best possible way, by combining the most delicious flavors of Central Europe and the Mediterranean, of the interior and the coast, into new and unique, but completely local recipes. Dalmatia, in a culinary sense, is perhaps closest to the Italian cuisine, but with a touch of Greek influence, while Istria is especially versatile because it wisely uses its Austro-Hungarian heritage as well. The interior of Croatia, on the other hand, tells its own culinary tale, where everything is full of Turkish recipes and Hungarian spices, made Viennese style. That s why Croatia doesn t have a single national dish, but several of them. But, who wants to listen to history lessons on an empty stomach, no matter how delicious they are? Join us and try out traditional Croatian recipes made in a contemporary style by the well-known Croatian chef, Marin Medak, who designed this menu. Creating a new dish is always a new challenge that won t leave you indifferent and that is the case with these dishes. I came up with them by leaning on our Mediterranean tradition, local produce and cooking techniques which I ve used and gave them a street food dimension. Today s hectic lifestyle is forcing us to have a quick bite on the go and since that s the case, why not eat something healthy, tasty and properly cooked, said Marin Medak. What else to say? Bon appétit and enjoy your meal, everyone! Every day!

MC ROAD TRIP BURGER ZA 8 BURGERA MC ROAD TRIP BURGER RECIPE FOR 8 BURGERS Junetina 1,5 kg Rajčica 0,5 kg Pršut 200 g Crne masline bez koštica 160 g Kapara 30 g Fileti slanih inćuna 10 g Maslinovo ulje 50 ml Vinski ocat 20 ml Grančica svježe majčine dušice (koristiti samo listove) Brašno 540 g Mlijeko 360 ml Jaja 2 kom Maslac 60 g Šećer 2 žličice Suhi kvasac 1 žlica Sol 2 žličice Sezam za posip beef 1.5 kg tomato 0.5 kg prosciutto 200 g seedless black olives 160 g caper 30 g salted anchovy fillets 10 g extra virgin olive oil 50 ml wine vinegar 20 ml a branch of fresh breckland thyme (use leaves only) flour 540 g milk 360 ml eggs 2 pcs butter 60 g sugar 2 tsp. dry yeast 1 tbsp. salt 2 tsp. Sesame seeds for sprinkling Junetinu rashladiti na 0 stupnjeva Celzija. Samljeti je dva puta, i oblikovati kuglice rezanjem smjese po pola kako bi se dobile jednake porcije, pljeskvice debljine prsta, pritom istiščući što je više zraka moguće. Burger ispeći na željenu temperaturu. Otprilike 3 minute sa svake strane. Preporuka je da je burger gotov kad sokovi iz mesa počnu izlaziti na pečenoj strani burgera. Pecivo prerezati i pouljiti maslinovim uljem, te tostirati na roštilju. Namazati tapenadu na pecivo, položiti burger, poklopiti pršutom i rajčicom te poslužiti. Grind it the beef two times and shape into balls in a way that you always cut the mixture in half in order to get equal portions, 3/4-inch-thick burgers, and squeeze out as much air as possible. Grill the burgers at the desired temperature, about 3 minutes at each side. Recommendation: the burger is done when meat juices start to come out from the roasted side. Cut the bagel and oil it with olive oil, then toast it on a grill. Spread the tapenade on the bagel, place the burger, cover it with prosciutto and tomato and serve. Priprema brioche peciva: Pomiješati toplo mlijeko, šećer, kvasac i jaje. Dodati otopljeni maslac, dobro pomiješati pa pustiti da se na vrhu stvori pjena. Dodati brašno i sol i te zamijesiti mekano i elastično tijesto. Ako je tijesto premekano, dodati još brašna. Nauljiti posudu pa u nju ubaciti tijesto i pustiti da se diže oko sat vremena ili dok se ne udvostruči. Kada tijesto postane duplo veće, premijesiti ga. Podijeliti tijesto na 10 do 12 okruglica i pustiti ih da odmore još desetak minuta. Prebaciti ih na lim za pečenje, pustiti ih da se dižu oko pola sata do 45 minuta, a zatim ih premazati jajem i posuti sjemenkama po želji. Peći na 190 stupnjeva oko 15 do 20 minuta, ovisno o pećnici i veličini peciva. Pecivo mora poprimiti zlatnu boju. Izvaditi ih iz pećnice i prekriti čistom kuhinjskom krpom. Odmoriti ih 15 minuta pa poslužiti. Priprema tapenade: Štapnim mikserom emulzirati crne masline, kapare, inćune, maslinovo ulje i vinski ocat. Brioche bagel preparation: Mix warm milk, sugar, yeast and an egg. Add melted butter, mix it well and then let the foam create at the top. Add flour and salt, then knead a soft and elastic dough. If the dough is too soft, add more flour. Oil the bowl and put the dough in it, then let it rise for about an hour or until it doubles in size. When the dough has doubled in size, reknead it. Divide the dough into 10 to 12 balls and let them set for another ten minutes. Put them into the baking tin, let them rise for about 30 to 45 minutes, brush them with egg wash and sprinkle with seeds if desired. Bake at 190 degrees for 15 20 minutes, depending on the oven and bagel size. The bagels have to become golden. Take them out of the oven and cover with a clean kitchen towel. Let them set for 15 minutes and then serve. Tapenade preparation: Emulsify black olives, caper, anchovies, olive oil and wine vinegar with a hand blender. Season with black pepper to taste and mix once again. Sprinkle with breckland thyme leaves before serving.

SPORO PEČENA JANJETINA ZA 4 OSOBE SLOW ROASTED LAMB FOR 4 PEOPLE Janjeća plećka 1 kg Sol, papar i ružmarin po želji Kruh Rikola 40 g Krastavci 120 g Krumpir 840 g Mladi luk 40 g Pelati 460 g Luk 120 g Češnjak 30 g Lovorov list 3 kom Vino 0,1 l Kvasina 0,03 l Maslinovo ulje 0,04 l Lamb shoulder 1 kg Salt, pepper, rosemary to your liking Bread Arugula 40 g Cucumbers 120 g Potato 840 g Spring onion 40 g Peeled tomatoes 460 g Onion 120 g Garlic 30 g Bay leaf 3 pcs Wine 0.1 l Wine vinegar 0.03 l Olive oil 0.04 l Janjetinu začiniti i staviti peći na 100 stupnjeva 2 sata. Ako je moguće, u smoker grillu. Nakon 2 sata podići temperaturu na 130 stupnjeva, janjetinu staviti u pleh i poklopiti te peći još 3 4 sata. Vruću janjetinu navući (načupkati vilicom) te je servirati na prepečeni kruh. Kao prilog napraviti salatu od krumpira, rikule, mladog luka i krastavaca. Od pelata, luka i češnjaka napraviti salsu koja će se servirati uz janjetinu. Prvo popržiti sitno nasjeckani luk i češnjak na maslinovom ulju te, kada poprime zlatnu boju, dodati pelate, začiniti solju i paprom te pustiti da proključa. Season the lamb and put it in the oven at 100 C for 2 hours. If possible, use a smoker grill. After 2 hours, bring the temperature to 130 C and place the lamb on a roasting tray and slow roast for another 3-4 hours. Pull the hot lamb with a fork and serve on toasted bread. As a side dish, serve salad with potato, arugula, spring onion and cucumber. Use onion, garlic and peeled tomatoes to make the salsa and serve it with the lamb. First, sauté finely chopped onion and garlic in olive oil, and when they turn golden add peeled tomatoes, season with salt and pepper and let it simmer.

PEKA S KONFITIRANOM TUNOM BREAD UNDER THE LID WITH CONFIT TUNA ZA 4 OSOBE FOR 4 PEOPLE Tuna 0,2 kg (može i konzervirani komadi tune u ulju) Suncokretovo ulje 0,5 l Rajčica šljivarka, filetirana 0,1 kg Maslinovo ulje 50 ml Kalamata masline 0,1 kg Svježi bosiljak, 5 6 listova Kapare 1 žlica Češnjak 1/2 glavice Ljutika 0,2 kg Kvasina 0,2 l Peršin 0,05 kg Tuna 0.2 kg (canned tuna pieces in oil as an alternative) Sunflower oil 0.5 l Plum tomato, filleted 0.1 kg Extra virgin olive oil 50 ml Kalamata olives 0.1 kg Basil, fresh, 5 6 leaves Capers 1 tbsp. Garlic 1/2 bulb Shallot 0.2 kg Vinegar 0.2 l Parsley 0.05 kg Bread slices under the lid Tunu konfitirati u ulju na temperaturi od 90ºC otprilike 20 minuta. Prstima izdrobiti u sitne komadiće. Izmiješati sa salsom od maslina i rajčice. Aiole namazati na tostiranu peku, posložiti tunu sa salsom i posuti ocijeđenom ljutikom s peršinom. Confit tuna in oil at 90 C for about 20 minutes. Crush into small pieces with fingers. Mix with olive and tomato salsa. Spread aioli over the bread baked under the lid, put tuna with the salsa and sprinkle drained shallot and parsley over it. Aioli: Zdrobiti režnjeve češnjaka u mortaru. Pomiješati žumanjke i senf te polako dodavati rashlađeno ulje. Kad se smjesa zgusne, dodati limunov sok i ostatak ulja. Dodati zgnječeni češnjak, začiniti po ukusu. Odložiti u hladnjak. Aioli: Crush the garlic cloves in a mortar. Mix egg yolks and mustard, then slowly add chilled oil. When the mixture thickens, add lemon juice and the rest of the oil. Add the crushed garlic, season to taste. Put in the refrigerator. Salsa od maslina i rajčice: Rajčicu, pola količine ljutike i masline narezati na kockice. Narezati bosiljak na rezance. Začiniti i politi uljem, ostaviti da odstoji u hladnjaku 2 3 sata. Drugu polovicu ljutike narezati na listiće, usitniti peršin i izmiješati. Kvasinu prokuhati 5 10 minuta, kratko rashladiti i preliti preko ljutike i peršina, pustiti da ostoji 20 minuta i odložiti u hladnjak. Olive and tomato salsa Cut the tomato, half of the shallot and olives into cubes. Cut the basil into noodles. Season and pour with oil then leave in the refrigerator for 2 3 hours. Cut the other half of the shallot into slices, chop the parsley and mix. Boil the vinegar for 5 10 minutes, let it cool down shortly, pour it over the shallot and the parsley, let it set for 20 minutes and put in the refrigerator.

PILEĆI RAŽNJIĆI CHICKEN SKEWERS 10 PORCIJA 10 SERVINGS Pileća prsa 1 kg Rajčica 0,5 kg Paprika 0,2 kg Krastavci 0,5 kg Kvasina 0,05 l Maslinovo ulje 0,1 l Ovčji mladi sir Origano Chicken breasts 1 kg Tomato 0,5 kg Pepper 0,2 kg Cucumbers 0,5 kg Vinegar 0,05 l Olive oil 0,1 l Young sheep milk cheese Oregano Od pilećih prsa napraviti ražnjiće, začiniti i marinirati u ulju. Povrće za salatu narezati na sitne kockice i začiniti kvasinom, uljem i origanom. Odložiti u hladnjak. Pileće ražnjiće ispeći na roštilju. Focacciu namočiti u maslinovo ulje i tostirati na žaru. Na focacciu posložiti salatu, položiti ražnjiće i naribati mladi ovčji sir. Poslužiti. Make skewers out of chicken breasts, season them and marinate in oil. Cut vegetables for the salad into small pieces and season them with vinegar, oil and oregano. Put in the refrigerator. Grill the chicken skewers. Dip a focaccia into olive oil and toast it on a grill. Put the salad and skewers on the focaccia and grate young sheep milk cheese over it. Serve.

KOMIŠKA POGAČA KOMIŠKA POGAČA BREAD Tijesto: Oštro brašno 1 kg 1 vrećica suhog kvasca Topla voda 0,5 l Sol, papar i šećer po želji Maslinovo ulje 5 žlica Nadjev: Luk 2 veće glavice Pelati, 6 7 kom Slani inćuni 20 kom Sjeckani peršin Kapari 2 žlice Maslinovo ulje Dough: Bread flour 1 kg 1 packet active dry yeast Warm water 0.5 l Salt, pepper and sugar to your liking Olive oil 5 tablespoons Stuffing: Onion 2 large onions Peeled tomatoes 6-7 pcs Salted anchovies 20 pcs Chopped parsley Capers 2 tablespoons Olive oil Zamijesiti tijesto od brašna, kvasca, vode, šećera i soli. Pustiti da tijesto odmori otprilike 30 minuta. Luk narežemo na tanke ploške te karamelizirati na maslinovom ulju. Kada poprimi tamno zlatnu boju dodati inćune, kapare i sitno nasjeckan peršin. Nadjev podijeliti na pola te u jednu polovicu dodati pelate i kuhati dok se pelati ne raspadnu. Tijesto razvući i podijeliti na četiri jednaka dijela. Jednu polovicu prekriti prvom smjesom, a drugu drugom. S ostale dvije četvrtine poklopiti obje pogače te ih staviti peći na 30 minuta u prethodno ugrijanu pećnicu na 180 stupnjeva. Pečenu pogaču narezati i servirati uz marinirane masline. Combine flour, dry yeast, water, sugar and salt and knead the dough. Let the dough rest for about 30 minutes. Slice the onion and sauté in olive oil until caramelized. When it turns dark golden, add anchovies, capers and finely chopped parsley. Split the stuffing in half, add peeled tomatoes in one half and cook until the tomatoes break down. Roll out the dough and split into 4 equal pieces Cover one half with the first mixture and the other with the second one. Cover both pogača breads with remaining two quarters and put them in preheated oven at 180 C for 30 min. When done, cut the pogača bread into pieces and serve with marinated olives.

SLADOLED ICE CREAM Pasterizirana jaja 12 kom Mlijeko 2 l Vrhnje 2 l Liker od divlje ruže 0,5 l Pasteurized eggs 12 pcs. Milk 2l Cream 2l Wild rose liqueur 0.5 l Izmiješati mlijeko, pasterizirana jaja i vrhnje. Uliti smjesu u pasterizator i dodati liker od divlje ruže. Mix milk, pasteurized eggs and cream. Pour the mixture into the pasteurizer and add wild rose liqueur.