Kuhinju vodi imotski chef Mate Đuzel koji je svoj je put gradio uboljim restoranima Makarske rivijere, kao i u kuhinjama renomiranihnjemačkih hotela.“Moja je kulinarska priča neodvojiva od autohtonih namirnica i starihreceptura; bilo onog što nam dolazi iz i od mora ili iz dalmatinskogzaleđa. Namirnice koje spremam moraju se osjetiti u svojoj punoći, neželim ih prikrivati kojekakvim dodacima i umacima. To možete samoako imate vrhunsku i svježu ribu iz mora, meso nabavljeno od malihlokalnih mesara, te svježe voće i povrće ubrano na OPG-ovima našeregije” - kazao je ovaj mladi, ali iskusni chef.Đuzel neprestano uči, usavršava se i istražuje. Njegova strast zastalnim napredovanjem u svom kuharskom pozivu i stjecanjemiskustava odvela ga je i u münchenski hotel Verona, restoranHeidemann in Spiek u Dortmundu te za šefa kuhinje hotela Ferienauf der Heid u Hamburgu. Pored toga, Đuzel odlazi na kuharskanatjecanja i osvaja nagrade.“Usavršavam se tako što idem po raznim natjecanjima, dodatnimedukacijama, jer sve me to potiče da budem što bolji u svom poslu i daotkrivam nešto novo. Istovremeno me veseli jer hrvatska gastronomijapostaje prepoznatljiva u svijetu, a to možemo zahvaliti tome jerimamo iznimno raznoliku kuhinju, odlične stare recepte iz svakeregije. Dakako, našu kulinarsku baštinu treba neprestano istraživati,a provjerena stara jela prezentirati na moderan način” – zaključio jeovaj zaljubljenik u kuhanje od djetinjstva. SPLIT MENU2018 | 44
The chef Mate Đuzel, has worked in some of the best restaurants on the Makarska Riviera aswell as renowned kitchens in German hotels. “My culinary story is inspired by authentic foodsand old recipes, which is given to us either from the sea or the Croatian hinterlands. The mealsI prepare must be felt in their full capacity, I don’t want to cover them with any supplements orsauces. You can only do this if you have the highest quality and freshest fish from the sea, meatfrom the small local butchers, and fresh fruit and vegetables grown from within our region.” saidthis young but experienced chef.Đuzel is constantly learning, improving and exploring. He has a calling for cooking and a passionfor steady progress which he built by working in hotel Verona in Munich, the restaurant Heidemannin Spiek in Dortmund, and as the head chef in Ferien auf der Heid in Hamburg. Aside from that,Đuzel has entered and won many cooking competitions.“I am perfecting my craft by going to various competitions and additional education, because itencourages me to do better in my business and to discover something new. At the same time, Ienjoy it because Croatian gastronomy is recognized around the world, thanks to our exceptionallyvaried kitchen and excellent old recipes from every region. Of course, our culinary heritage needsto be continually explored and innovated to present old dishes in a modern way.” concluded thelifelong fan of cooking, Đuzel.45 | SPLIT MENU2018
HOBOTNICA U KOŠARICI OCTOPUS IN A BASKET 4 OSOBE / 4 PERSONSSastojci Ingredients600 g hobotnice 600 g octopus300 g boba 300 g fava beans200 g mladog luka 200 g spring onion150 g rajčica 150 g tomato7 ml maslinovog ulja 7 ml olive oil4 ml vinskog octa 4 ml red wine vinegarsol saltpapar pepperKošarica: Basket:150 g glatkog brašna 150 g smooth flour7 ml vode 7 ml water3 ml maslinovog ulja 3 ml olive oilsol saltPriprema: Očišćenu hobotnicu kuhajte oko sata. Preparation: Cook the cleaned octopus forNakon što se ohladi isijecite je na ploškice. Skuhajte about an hour. After it is cooled, cut it intobob i rashladite ga pod mlazom hladne vode slices. Boil the fava beans and then cool themte mu skinite opnu. Rajčicu isijecite na kockice, under running water. Cut the tomatoes intoa mladi luk na ploškice. Sve sastojke stavite u cubes and slice the spring onions. Put all thezdjelu te začinite octom, maslinovim uljem, solju ingredients into a bowl and season with redi paprom. wine vinegar, olive oil, salt and pepper.Za košarice zamijesite tijesto od brašna, vode, For the basket, mix the flour, water, olive oilmaslinovog ulja i soli. Zatim ga ostavite da and salt. Let it rest for a half hour, then roll flat.odstoji pola sata, a potom ga razvucite na Cut squares that are 10 x 10 cm and placetanko. Isijecite od tijesta kvadrate promjera them in a muffin tray. Bake for 10 minutes in10 x 10 cm. Pomoću kalupa za muffin obliku- the oven at 180C. Then serve the salad injte od njega košarice, pa ga pecite 10 minuta baskets.u pećnici na 180º C. Potom salatu servirajte ukošaricama. SPLIT MENU2018 | 46
PILETINA S MIŠANCOM CHICKEN WITH VEGETABLES 4 OSOBE / 4 PERSONSSastojci Ingredients800 g pilećih prsa200 g mišance (samoniklo divlje zelje) 800 g chicken breast300 g prokulice 200 g wild spring herbs mix10 g češnjaka 300 g brussels sprouts5 ml maslinovog ulja 10 g garlic150 g pršuta 5 ml olive oil400 g krumpira 150 g smoked ham40 g parmezana 400 g potatoes4 dcl španjolskog umaka 2 eggs2 jaja 40 g parmesan 4 dcl Spanish saucePriprema: Pileća prsa rastvorite i napunitekuhanom mišancom začinjenom češnjakom, Preparation: Fill the chicken breast withmaslinovim uljem, solju i paprom. Zatim pilet- spring herbs mix, sliced garlic, olive oil, salt,inu formirajte u roladu i omotajte pršutom. and pepper. Then form the chicken in a roll and wrap it with smoked ham.Zamotajte je u aluminijsku foliju i kuhajte upilećem temeljcu 15 minuta. Potom je izvadite Wrap it in aluminum foil and boil it for 15 min-iz folije i zapecite u tavi dok pršut ne zamiriše. utes. Then remove it from the foil and bake it until the prosciutto doesn’t smell.Kuhane prokulice začinite maslinovim uljem isolju. Krumpir izradite u pire, te mu dodajte sol, Season the cooked brussels sprouts withpapar, parmezan i jaja. Dobro izmiješajte i istis- olive oil and salt. Mash the potatoes in a potnite ga na masni papir u cvjetove koje pečemo and give them salt, pepper, parmesan and20 minuta u pećnici ugrijanoj na 180ºC . eggs. Mix well and squeeze the it onto wax paper, forming flowers. Cook for 20 minutesŠpanjolski umak obogatite dalmatinskim in the oven at 1800C.miješanim biljem. Sve komponente stavite natanjur i poslužite. Enrich the Spanish sauce with Dalmatian mixed herbs. Place all of the components on a plate and serve.47 | SPLIT MENU2018
SLATKO IZ SRCA SPLITA SWEETNESS FROM THE HEART OF SPLIT 4 OSOBE / 4 PERSONSSastojci IngredientsZa biskvit: For the biscuit:2 jaja 2 eggs50 g brašna 50 g flour70 g šećer 70 g sugar3,5 g praška za pecivo 3.5 g baking soda50 ml suncokretovog ulja 50 ml sunflower oil50 ml mlijeka 50 ml milkČokoladni ganache: Chocolate ganache:250 ml vrhnja za šlag 250 ml cream150 g tamne čokolade 150 g dark chocolatekorica jedne naranče orange peel2 ml ruma 2 ml rumPriprema: Preparation:Biskvit: Žumanjke dobro izmiksajte sa svim Biscuit: Beat the egg yolks with all theostalim sastojcima, a bjelanjke razmutite u other ingredients to a pale light cream.snijeg. Zatim ih lagano spojite. Izlijte smjesu Beat the egg whites until stiff and foldu namašćen pleh i pecite u pećnici 30 minuta them in to the egg mixture. Pour the mix-na 180 ºC. ture in a buttered, non-stick cake tin and bake in the oven for 30 minutes at 1800C.Ganache: Vrhnje za šlag, čokoladu, koricunaranče i rum stavite u lonac. Na laganoj Ganache: Put the cream, chocolate, orangevatri miješajte dok se svi sastojci ne sjedine. crust and rum in a pot. Mix over a light flamePustite da se malo rashladi i prelijte ganache until all the ingredients are combined. Let itpreko ispečenog biskvita. cool slightly then pour the mixture over the cooked biscuit. SPLIT MENU2018 | 48
RestoranI Ovaj moderni obiteljski restoran je utkan u splitsku staru jezgru i to na mjesto za koju kažu da je nekad bila smještena rimska vojska koja je čuvala obližnja Željezna vrata Dioklecijanove palače. Mazzgoon food nudi fuziju moderne i tradicionalne kuhinje s naglaskom na mediteranske okuse. Ime “Mazgoon” kovanica je od riječi “mazga” - tvrdoglave i marljive životinje koja je obilježila Dalmaciju te engleske fraze “must go on”, pa za sebe u ovom lokalu vole reći da su “najtvrdoglaviji restoran u Splitu”. Jelovnikemijenjaju za svako godišnje doba, a kako često dovode kuharske i eno zvijezde iz drugih gradova,neki ih nazivaju splitskom gastro ambasadom.49 | SPLIT MENU2018
Mazzgoon Food I This modern family restaurant is situated in the old center of Split, in a place where they say a Roman army was once housed which is just inside the Diocletian Palace’s Iron Gate. Mazzgoon offers a fusion of modern and traditional cuisine with an emphasis on Mediterranean flavors. The name “Mazzgoon” comes from the word “mazga” – or mule – the marvelous, yet stubborn animal which would obey the Dalmatian command “you must go on”. So, for Mazzgoon, they love to say that they are “the most stubborn restaurant in Split”. The menus change with each season, and they are often inviting star chefs from other cities, which is often why they are referred to as Split’s gastro ambassador. SPLIT MENU2018 | 50
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Za okuse u Mazgoonu zadužen je chef Petar Vlak, jedan od onihkuhara koje nose splitski gastronomski uzlet posljednjih godina. Temeljeza njegovu kuharsku filozofiju mu je usadio Miro Bogdanović (1954-2017),vizionar i kulinarski entuzijast koji je dalmatinsku kuhinju otvorio svijetu.“Okusi djetinjstva su zapravo nezamjenjivi u mom kuhanju. Smatram da svanaša jela treba svijetu nuditi s izvornim okusima, ali ih i treba prezentiratina moderniji način, posebice stranim gostima. Što se tiče mojih početaka,vezani su uz uzlet gastronomije u Splitu, a i šire u Hrvatskoj. Isprva samkao veliki ljubitelj tradicionalne hrvatske kuhinje počeo skupljati klasičnekuharice u kojima se, osim jela naših baka i roditelja, našao i zlatna pravilakuharstva koja su nastajala na stoljetnim iskustvima. Nakon što sam tousvojio, odvažio sam se na daljnji korak, a to je izučavanje internacionalnihkuhinja, s posebnim naglaskom na mediteranskoj gastronomiji. Stogasu mi danas fokus fuzija mediteranske i tradicionalne kuhinje našegpodneblja” - ispričao je chef Petar.Neprestano se usavršava na treninzima i edukacijama, a i sam obučavaljubitelje gastronomije na tečajevima. Obožava hrvatsku kuhinju i domaćajela koja su zapravo polazišna točka za njegov stil kuhanja.“Kako bi bili uspješan chef nije sve u kuhanju i nisu samo bitna jela. Iznimnoje bitan humani aspekt osobe, način rada i ophođenje prema kolegama.Nekolicina ljudi na domaćoj sceni su mi uzori, a tu mogu istaknuti HrvojaZirojevića, Željka Nevena Bremeca, Antuna Niševića i pokojnog MiraBogdanovića” - kazao je Petar Vlak. SPLIT MENU2018 | 52
Chef Petar Vlak - “The taste of my childhood is really irreplaceable in my cooking. I think all ofour food needs the world to offer original flavors, but they need to be presented in a modern way,especially for our international guests. As far as my beginnings are concerned, they are linked tothe rise of gastronomy in Split as well as in all of Croatia. At first I was a lover of traditional Croatiancuisine and I began to collect classic cookbooks in which, besides the dishes of our parentsand grandparents, I found the golden rules of cooking which were born from experience. After Iadopted it, I dared to take the next step which was to study international cuisine, with an emphasison Mediterranean gastronomy. That’s why today the focus is on the fusion of Mediterranean andour traditional cuisine.” Chef Vlak explained.He is constantly perfecting his craft through training and education as well as training other ongastronomy courses. He loves Croatian cuisine and the homemade dishes which are the startingpoint for his cooking style.“To be a successful chef is not all about cooking, not only the important meals. The human aspectis an extremely important factor, how we work with people and our approach with colleagues. Afew examples of whom I can think are Hrvoje Zirojević, Željko Neven Bremec, Antun Nišević andthe late Miro Bogdanović.” said Peter Vlak.53 | SPLIT MENU2018
TATAR OD KOZICA S DIMLJENIM JOGURTOM I MORSKIM TRAVAMA TATAR OF SHRIMP WITH SMOKED YOGURT AND SEA HERBS 4 OSOBE / 4 PERSONSSastojci Ingredients400 g kozica 400 g shrimp200 g jogurta 200 g yogurt200 g morskih trava 200 g seaweed100 ml sojina umaka 100 ml soy sauce200 ml soka crvene naranče 200 ml red oranges1 g agar agara 1 g agar agar50 ml soka od yuzu agruma 50 ml citrus juicesol saltpapar pepperPriprema: Preparation:Tatar: Repove kozica narežite na sitno, pa Tatar: Cut the shrimp into small pieces, thenim dodajte maslinovo ulje, sol i papar i malo add olive oil, salt, pepper, and a little citrusyuzu soka. Sve dobro izmiješajte i ostavite juice. Mix well and set aside.malo da odstoji. Yogurt: Put the yogurt into a bowl and refreshJogurt: Čvrsti jogurt stavite u posudu i oplah- with smoke, if you are able and have a devicenite dimom, ako ste mogućnosti i imate (smoker), for some 5 minutes. Then mix theuređaj, nekih 5 minuta. Zatim jogurt dobro yogurt well, sprinkle with salt, and place in theizmiješajte i malo posolite i spremite u frižider fridge to save for later.do posluživanja. Red orange gel: Starin the orange juice into aGel od crvene naranče: Procijeđeni sok od pan and set on low heat. Add the agar agar.naranče ulijte u tavu. Zagrijavajte ga i u njega Mix together for one minute while it is still hot.uspite agar agar. Smjesu dovedite do vrenja When the juice cools down, place into a pip-i miješajte još minutu dok je vatri. Zatim sok ing bag.ohladite i kad se stegne štapnim mikserompretvorite je u gel. Gel stavite u dresir vrećicu. Serve the tartar on a plate with the yogurt and orange gel on the side.Na tanjur u kalupu servirajte tatar, a sa straneposlužite jogurt i gel od naranče. SPLIT MENU2018 | 54
FILET LISTA U KRUSTI SA SOJINIM LJUSKICAMA I PIREOM OD ČIČOKE, ROOIBOS ČAJA I TA R T U FAT E SOLE FILET IN SOYA FLAKES, JERUSALEM ARTICHOKE PURE, WITH ROOIBOS TEA AND TRUFFLE TOUCH 4 OSOBE / 4 PERSONSSastojci Ingredients1500 g lista 1500 g lista250 g sojinih ljuskice 250 g soya flakes1000 g čičoka 1000 g Jerusalem artichoke100 g rooibos čaja 100 g rooibos tea1 žlica tartufate spoonful of truffle sauce2 jaja 2 eggs yolksoko 1 l suncokretovog ulja around 1 L sunflower oilžlica senfa spoonful of mustard3 ml soka od yuzu 3 ml yuzu juicesol saltpapar pepperPriprema: Preparation: Purée: Clean and boil the Jerusalem arti-Pire: Očistite i skuhajte čičoku, propasirajte je, chokes, throw in some butter and rooibospa joj dodajte maslac i rooibos čaj. Kad dobi- tea. When the purée becomes smooth, addjete gladak pire, stavite jušnu žlicu tartufate. the spoonful of truffles sauce. Add pepper asPosolite i popaprite po želji. desired.Majoneza s yuzuom: U zdjelu stavite dva Majonnaise with yuzu juice: Mix two eggsžumanjka s malo soli, papra i žlicu senfa. yolks in a bowl and slowly add sunflower oilMiješajte i polako dodajite suncokretovo ulje until you get a thick mixture, then slowly poursve dok ne dobijete gustu smjesu, a zatim in the yuzu citrus juice. If the mixture is toopolako ulijte sok od yuzu agruma. Ako je runny, add some more oil.smjesa rijetka, dodajte još malo ulja.55 | SPLIT MENU2018
SLADOLED OD KAMILICE SA SIRUPOM I CRUMBLEOM OD P I S TA C I A CHAMOMILE ICE CREAM WITH SYRUP AND PISTACHIO CRUMBLES 4 OSOBE / 4 PERSONSSastojci Ingredients1 l čaja od kamilice 1 l chamomile tea500 g šećera 500 g sugar1 l slatkog vrhnja 1 l whipped cream200 g pistacija 200 g pistachios200 g brašna 200 g flour300 g maslaca 300 g butter2-3 žlice stabilizatora za hranu 2-3 spoonfuls food stabilizersol saltPriprema: Skuhajte bogati čaj od kamilice, Preparation: Boil about one liter of chamo-otprilike jednu litru. Dodajte šećer, pa isku- mile tea. Add sugar as it boils to get a densehajte ga sve dok ne dobijete gusti sirup. Zatim syrup. Then cool it and add whipped creamga ohladite i uspite slatko vrhnje, te sve dobro and mix well. While stirring, add the stabilizerizmiješajte. Dok miješate uspite stabilizator u per the manufacturer’s instructions on thekoličini prema uputama proizvođača na pako- packaging. Once everything is mixed, pourvanju. Kad se sve sjedini stavite u posudu i into a bowl a freeze. As it cools, the mix it tozaledite. Tako zaleđena smjesa se razradi dok get creamy, rich ice cream.se ne dobije kremasti sladoled. Crumble: Chop the pistachios and add siftedCrumble: Izrežite pistacio na krupno i dodajte flour. With a mixer, add in the butter and aga u prosijano brašno. U mješavinu dodajte little salt to make the dough. Pour it into a panmaslac i sjedinimo je u tijesto uz malo soli. and place it in the oven at 1800C for aroundTijesto razvaljajte u pleh i stavite ga peći 15 minutes. When it is finished, you can cutna 180ºC stupnjeva 15-ak minuta. Gotovi or crumble it into pieces. Place the crumbs atcrumble možete rezati ili mrviti u komade. the bottom, then add the chamomile ice creamNa dnu zdjelice stavite crumble, zatim slado- and cover everything with a little chamomileled od kamilice i sve to polijte s malo sirupa syrup.od kamilice. SPLIT MENU2018 | 56
RestoranI Restoran La Grotta (špilja, pećina) zavukao se iza barokne plemićke palače u staroj jezgri u kojoj je rođen prvi narodnjački načelnik Splita Dujam Rendić Miočević (1834-1915), gradi u Buvininoj ulici gdje su živjele i poljske grofice. La Grotta je maleni, šarmantan, skrovit restoran s 30 mjesta u iznimno ugodno dizajniranom ambijentu, a nudi više od 120 različitih etiketa domaćih vina. Drže se tradicionalnih recepata i svježih namirnica pripremljenih na novi način, a posebno su ponositi na svoj hladni brudet od kozica i crnihmaslina na podlozi od koromača, leće i mente, kao i na rosebeaf s umakom od crvenog luka iulja od zelenog feferona. Tamo možete kušati pravi starinski rižot od telećeg jezika i obrazinapodlijevan temeljcem od teleće glave koji se kuha 12 sati, te probati i inovativna jela poput školjkina buzaru s crnom tjesteninom rađenom na bazi aktivnog ugljena. Za ove i niz drugih kombinacijazadužen je tim predvođen chefom Aleksandrom Sašom Robićem.57 | SPLIT MENU2018
La Grotta I La Grotta (Italian for “the cave”) is located under the baroque noble palace in the old city center where the first communist mayor of Split, Dujam Rendić Miočević (1834 – 1915), was born and lived with his Polish bride. La Grotta is a small, secluded restaurant with 30 seats inside an excellently decorated interior, offering more than 120 different bottles of wine. They have traditional recipes and fresh ingredients prepared in a modern style. They are especially proud of their cold crab soup with black olives and mint as well as their roast beef in red sauce and green pepper oil. There, you can taste proper old risotto with veal tongue and the main veal dish which is cooked for 12 hours. Try the innovative dishes such as shellfish with black pasta cooked over coals. For these and several other combinations, the team is led by chef Aleksandar Saša Robić. SPLIT MENU2018 | 58
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“Kuharstvo me je kao poziv privlačilo još dok sam bio osmoškolac,odavno sam znao da je to moj put i da ne želim ništa drugo. Nakonniza godina rada po raznim restoranima i konobama izgradio sam stilna starim jelima Dalmacije kao što su brudeti, gregade, riba u savuru,kombinacije ribe i morskih plodova s grahoricama, sipe s bobom, a svedakako, uz nove i moderne načine prezentacije i načine pripreme. Dakle,radi se o tradicionalnoj spizi koja je još donedavno bila zapostavljena najelovnicima restorana, uostalom kao i mediteranski začini i bilje koji je pratei zaokružuju cijelu priču o našoj gastronomiji. Mi mladi chefovi koji istinskiživimo svoj poziv, danas oživljavamo i iz dana u dan unaprjeđujemo jesvojim jelovnicima”” - kazao je chef Aleksandar Saša RobićDodajmo da je Robić je prvi put šef kuhinje postao 2011. godinu u konobiu Bolu gdje je naučio raditi s timom, a kasnijih godina svoju je kulinarskuvještinu brusio u splitskim restoranima. Posao u kuhinji privlači ga zbogkreativnosti,a još više zbog adrenalina, posebice u onim situacijama kadse čini da će stvari izmaknuti kontroli.“To su oni situacije kad vam odjednom stigme deset različitih narudžbi, kadsve može se pretvoriti u trenu u kaos. U tom presingu najvažnije da glavaostane čista, da nema panike i nađete put kako najbolje di vi i vaš tim štobolje obavite posao. To je istovremeno muka i užitak ovog posla” – rekaoje Robić. SPLIT MENU2018 | 60
Chef Aleksandar Saša Robić, “Cooking has been attractive to me ever since I was born; longago I knew that it was my way and that I did not want to do anything else. After years of work, I builtvarious restaurants and taverns around the styles of old Dalmatian food such as mullet, seafoodstew, smoked fish, fish combinations with beans, beetroot, walnuts, and suddenly these modernways of presentation began to appear. So, the restaurant is about a spouse that has long beenneglected on restaurant menus, as well as the Mediterranean spices and herbs that accompanythe whole story about our gastronomy. We young chefs who are truly living our calling today arealso improving with every new day.” said Chef Aleksandar Saša Robić.Robić became the head chef in 2011 at the tavern in Bol where he learned to work with a team,and later carved his culinary skills into Split restaurants. The work in the kitchen attracts himbecause of the creativity and even more because of the adrenaline, especially in those situationswhen it seems that things will get out of control.“There are situations when suddenly ten different orders arrive, when everything I can change ina moment of chaos. In these moments, it is most important to keep your head clear, not panic andfind the best way for you to do the best thing for yourself and for your team. It is simultaneouslythe annoying and pleasurable thing about this job.” said Robicć61 | SPLIT MENU2018
TELEĆI RIŽOT VEAL RISOTTO 4 OSOBE / 4 PERSONSSastojci Ingredients400 g telećeg jezika 400 g beef tongue300 g teleće obrazine 300 g beef cheeks100 g poriluk 100 g leek100 g luka 100 g onion10 g češnjaka 10 g garlic200 g vrganja 200 g porcini mashrooms400 g riže 400 g rice50 ml bijelog vina 50 ml white wine0,09 g maslaca 0.09 g butter1000 ml temeljca od teleće glave 1000 ml beef stocksol, papar salt, pepperPriprema: Rižot od teleće glave obraza i Preparation: The risotto of the beef cheeksjezika sporo kuhajte 12 sati s porilukom i and tongue should be cooked slow for 12vrganjima. hours with leeks and porcini mushrooms.Očistite teleću glavu, izvadimo jezik i obrazine. Clean the beef head and take out tongue andGlavu stavite peći skupa s povrćem, kada cheeks. Then place the head in the oven sur-glava bude lijepo pečena, stavljamo je skupa rounded with vegetables, when the head iss povrćem u lonac s vodom i kuhamo temeljac fully roasted, put it into a pot of water togethers kojim ćemo poslije podlijevati meso i rižot. with the vegetables and the beef stock. Later we will add the meat and rice.Teleće obrazine i jezik narežemo na kock-ice, pirjamo na luku i poriluku. Kada meso Dice the beef cheeks and tongue and cookpočne puštati vodu, podlijemo ga s bije- them with onions and leek. When the meatlim vinom i temeljcem od teleće glave. begins to lose water, replace it with white wine and the veal stock. The meat will cook for 12Meso se kuha 12 sati na laganoj vatri i podli- hours on a light temperature while alwaysjeva se cijelo vrijeme temeljcem dok se meso being submerged. When it is finished, cut thene pretvori u vlakna. Pri kraju kuhanja dodamo porcini into cubes and add them to the stew.svježe vrganje narezane na kockice. SPLIT MENU2018 | 62
SPLIT MIX SPLIT MIX 4 OSOBE / 4 PERSONSSastojci Ingredients300 g mljevene janjetine 300 g ground lamb300 g junetine 300 g beef0,03 g kurkume 0.03 g turmeric0,03 g kima 0.03 g cumin0,10 g češnjaka 0.10 g garlic100 g mrkve 100 ml white wine100 ml bijelog vina 100 g swiss chard100 g blitve 0.08 g garlic0,08 g češnjaka 0.5 dl olive oil0,5 dl maslinovog ulja salt, peppersol, papar For the basket:Za košaricu: 200 g smooth flour200 g glatkog brašna 2 eggs2 jaja 50 ml olive oil50 ml maslinovog ulja 0.02 g sugar0,02 g šećera 0.03 g za’tarr (Middle East Herbs)0,03 g za’tarr saltsol Preparation: Clean the vegetables and cutPriprema: Korjenasto povrće očistite i nasi- them in the small cubes. When they becomejecite na kockice. Kada ih propirjate, dodajte golden, add the meat and season it with cuminim junetinu i janjetinu te začiniti kimom i kur- and curcuma. After the meat is heated up,kumom. Nakon što smo propirjali meso, dolite add the wine and cook so that the alcoholvina i kuhajte dok alkohol ne ispari. Potom evaporates. Then add the beef stock anddolite goveđi temeljac i pustite da kuha. Sa leave to cook. On the side, boil a pot of waterstrane zakuhajte lonac vode, pa u njemu sku- and add in the Swiss chard. After shocking ithajte blitvu. Poslije je šokirajte u zamrzivaču, in the freezer, blend with spices. In a bowl,izblendajte te začinite. U zdjelu za košaricu place two egg yolks, 2 tablespoons olive oil,stavite 2 žumanjka, 2 žlice maslinovog ulja, salt, sugar and spice and gradually add flowersol, šećer i za’atar začin te postupno doda- until you get a compact dough from which youjite brašno dok ne dobijete kompaktno tijesto can make the basket. The basket is baked atod kojeg ćete napraviti košaricu. Košarica 1800C 4-5 minutes until it receives the goldense peće na 1800 C 4-5 minuta dok ne dobije yellow color.onako zlatno žutu boju.63 | SPLIT MENU2018
ČOKOLADNA TORTA S OREO KEKSIMA CHOCOLATE CAKE WITH OREO BISCUITS 4 OSOBE / 4 PERSONSSastojci Ingredients250 ml mlijeka 250 ml milk250 ml vrhnja za šlag 35% 250 ml whipped cream 35%50 g šećera 50 g sugar200 žumanjaka 200 egg yolks150 g oreo keksa 150 g Oreo Biscuits80 g maslaca 80 g butter120 g tamne čokolade 55% 120 g dark chocolate 55%Glazura: Icing:žličica želatine teaspoon of gelatin50 ml hladne vode 50 ml of cold water50 ml vrhnja za šlag 50 ml whipped cream75 g šećera 75 g sugar26 g prosijanog kakaa 26 g cocoaPriprema: Mlijeko, vrhnje, žumanjke i šećer ugrijte Preparation: Milk, cream, egg yoks and sugarna 85 ºC, pa u smjesu dodajte čokoladu. Izmiksajte heat it up to 85ºC, and add chocolate to the mix-sastojke u kremu štapnim mikserom. Oreo kekse ture. Mix the ingredients in the cream with a stickusitnite i pomiješajte s maslacem, pa uspite u mixer. Make the Oreo biscuits chop and mix withkalup kojeg ste prethodno obložili papirom za butter, then put it into the mold you previously coatedpečenje. Nakon pečenja pustite da se torta ohladi. with the baking paper. Let the cake cool down after baking. For the glaze, soak the gelatin in 3Za glazuru namočite želatinu u 3 žlice vode. U osta- tablespoons of water. Add cream and sugar to thetak vode dodajte vrhnje i šećer, pa kuhajte dok se rest of the water, then boil until the sugar melts. Addšećer ne rastopi. Dodajte želatinu i kakao, pa prelijte gelatin and cocoa, and pour it over the cake.njome tortu. SPLIT MENU2018 | 64
CATERING SCI Ljubaznost, osmjeh na licu i susretljivost ono je što gosti primjećuju i dobro zna Catering SC, tim uigranih profesionalaca s dugogodišnjim iskustvom u slaganju zamamnih plata i posluživanju na brojnim događanjima i svečanostima. U njihovoj bogatoj ponudi jela svatko će pronaći ono što mu najviše odgovara - bilo cocktail hladni i topli zalogaj, bilo hladni ili topli buffet, hladno-topli buffet, izložbeni stol s eksponatima, roštilj, svečani ručak i večeru, klasični ručak i večeru, gotova jela …U Studentskom centru pružaju i usluge savjetovanja te stručnu pomoć u organizaciji evenata,poslovnih domjenaka, stručnih skupova i sl., sve ako bi kreirali ponudu u skladu s vašim potrebama.Bilo da se radi o intimnoj proslavi, pa do kongresa sa stotinama uzvanika ili jednostavnog obrokau pauzi seminara ili raskošnog svadbenog banketa spremni su vam pružiti nezaboravan catering.65 | SPLIT MENU2018
Studentski centar Split I The kindness, smiles and friendliness is what our guests notice from our team at Catering SC. We are a group of skilled professionals with years of experience offering a wonderful variety of interesting plates and serving numerous events and festivals. Behind us is a fleet of modern, temperature-controlled vehicles, allowing us to access every corner of our beautiful homeland. In our rich offers there are dishes for everyone – whether it’s hot or cold cocktails, hot or cold buffets, exhibition tables, barbecues, classic and gourmet lunches or dinners, or ready-made meals…The Student Center also provides advising and assistance for organizing events, business receptions, conferences, etc. we provide quotes for everything that you would need, whether it is an intimate celebration, or a reception with hundreds of guests or a simple meal in a break seminar or a lavish wedding banquet, we are ready to provide you with unforgettable catering. SPLIT MENU2018 | 66
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Jedna od ključnih osoba Cateringa SC je Jelena Vranjić, slastičarkapoetske duše koja se nadahnjuje izvornim mediteranskim namirnicama.“Oduvijek me privlačila kreativnosti i novi izazovi, a to je upravo ono što ovajpoziv nudi. Predajem mu cijelo svoje biće, jer za mene je to jedan posebansvijet u kojem kroz slastice izražavam i svoje emocije. Specijalnost su mitorte i kolači, posebice Dalmacije. Stalno istražujem, širim svoje vidike,jako puno čitam, stvaram svoje recepte. Kombiniram namirnice premagodišnjim dobima, ali i prema svojim raspoloženjima” - ispričala je JelenaVranjić, pastry chef Catering SC -a koja nas je na Split Gourmet Expou2018 oduševila slasticom imena Fantazija.Dugogodišnji je djelatnik Studentskog centra, a namjera joj je nakondodatnog usavršavanja postati i stručni suradnik u nastavnom programu.Kao i njezine kolege, timski je i pouzdan igrač, a slastičarstvo smatrapodručjem gdje ne samo da se može, nego i mora stalno napredovati.“Uvijek želim više i bolje, a kroz slastičarstvo imamo priliku i domaćenamirnice čuvati od zaborava i dati im mjesto koje zaslužuju u gastronomijikoju otvaramo svijetu. Tako volim u svoje kreacije staviti pomalozaboravljeni rogač, izvorni hrvatski med, nezaobilazne su mi kombinacijeprošeka, smokve, maslinovog ulja, ružmarina, lavande....Neka naša jelasvijet tek treba upoznati kao što je raštika ukomponirana s hrskavimkomadićima pancete i tostiranim bademima” - ispričala je Jelena. SPLIT MENU2018 | 68
One of the key people for Student Center Catering is chef Jelena Vranjić, a confectioner witha poetic soul who is inspired by original Mediterranean ingredients.“I have always been attracted to creativity and new challenges, and that is just what this joboffers. I am giving everything I have, because for me it is one special world in which I can expressmy emotions through my sweets. My specialties are cakes and baked goods, especially fromDalmatia. I am constantly exploring, widening my views, reading a lot, and creating my recipes. Iuse ingredients according to the seasons, but also according to my mood.” Said Jelena Vranjić,the pastry chef at Catering SC – who delighted the judges at the Split Gourmet Expo 2018 withher dessert called “Fantasy”.For many years as an employee of the Student Center, her intention is to further her training andbecome an associate professor in the curriculum. Like her colleagues, she is a reliable teammate,which is an important aspect for confectionery, due to the fast-paced nature of the business.“I always want to improve and get better, and through pastry cooking we have the opportunity touse domestic ingredients and give them a place that they deserve in gastronomy which introducesthem to the world. I like that in my own way I am using forgotten ingredients such as carob, organicCroatian honey, and my inevitable combinations of sherry, figs, olive oil, rosemary, lavender… Ourfoods just need to get acquainted with the world, as borecole has been compiled with crispy piecesof pancetta and toasted almonds,” said JelenaShe points out that she is a part of a large team that builds its success through good communication.That’s how to do it: to not forget the criticisms, nor the praise.“A real chef in the kitchen needs to have clear and direct communication with the team to be thebest. They need to know when to give advice, but also when to critique. Confidence is a key thingwhich connects the team – you can build a team throughout the years, but they can scatter inan instant.” Vranjić advised. “I am always ready to talk with my colleagues and compromise toachieve common goals, to be a team player and to work in an inspiring atmosphere. Besides, thekitchen does not have to be a selfish place and I am always ready to share my knowledge.”69 | SPLIT MENU2018
MARINIRANA TUNA S POVRĆEM I DALMATINSKIM ZAČINIMA MARINATED TUNA WITH DALMATIAN VEGETABLES AND SPICES 4 OSOBE / 4 PERSONSSastojci Ingredients600 g tune 600 g tuna2 luka 2 red onions (100 g)50 g crvene paprike 50 g red pepper50 g zelene paprike 50 g green pepper50 g žute paprike 50 g yellow pepper50 g mrkve 50 g carrots10 g češnjaka 10 g garlicprstohvat ružmarina, vriska, bosiljka, origana pinch of rosemary, heather, oregano, basil200 ml maslinovog ulja 200 ml olive oil100 ml bijelog vina 100 ml white wine6 kapara 6 piece capers50 ml vinskog octa 50 ml wine vinegar2 limuna 2 lemonsperšin parsleysol saltPriprema: Tunu izrežite na 4 komada debljine Preparation: Cut the tuna into 4 pieces that2 do 2,5 cm. Na zagrijanoj grill tavi prepržimo are 2 to 2.5 cm thick. On a preheated pan,ih sa svake strane po 10 sekundi. Tako grill them on each side for 10 seconds to getda vam po sredini ostane srednje pečena. a medium roast in the middle. Then set themOdložite je zatim sa strane, lagano posolite aside and add salt and pepper to each side asi popaprite. Luk, paprike i mrkvu operite i desired. Wash the onions, peppers and car-narežite na julienne način (tanke trakice). U rots and cut them using the julienne methodlonac na lagano zagrijanom maslinovom ulju (thin strips). In a pot, heat up some olive oilpopržite povrće redoslijedom luk, mrkva, pa and throw in your prepared vegetables. Whilepaprike. Povrće lagano pirjate, pa dodajte the vegetables are cooking, add in the garlic,češnjak, peršin i malo papra. Podlijte bijelim parsley and a little pepper. Pour in the whitevinom, vinskim octom te kuhajte dok vino ne wine and vinegar and boil until the alcoholishlapi. Gotovo povrće odložite sa strane da evaporates. Once finished, set the vegetablesse ohladi. Na dno plastične posude stavite aside and allow them to cool. In the bottom ofpola povrća, pa preko njega složite komade a plastic bowl, place half of the vegetables,tune, ružmarin, kapare, vrisak, origano, bosil- then add the pieces of tuna, rosemary, capers,jak i ostatak povrća. Limun izrežite na ploške, heather, oregano, basil and the rest of thesložite preko cijele posude. Posudu zatvorite i vegetables. Squeeze the lemon pieces overstavite u hladnjak najmanje 12 sati da se okusi the top of the entire bowl. Seal the bowl andprožmu. Prilikom posluživanja izvadite tunu iz place in the refrigerator for at least 12 hoursmarinade i izrežite na trokute. Na poslužavnik so that the tuna can soak up all of the vegeta-stavite malo povrća, trokute tune i opet preko bles and flavors. When serving, remove thetune povrće. tuna from the marinade and cut it into trian- gles. Place it on a serving tray and cover it again with vegetables. SPLIT MENU2018 | 70
GREGADA 4 OSOBE / 4 PERSONSSastojci Ingredients1200 g oborite ribe 1.2 kg white fish600 g kapule 600 g onions2 režnja češnjaka 2 cloves garlic1 vezica peršina 1 ties of parsley200 ml bijelog vina 200 ml white wine2 lista lovora 2 bay leavesgrančica ružmarina 1 branch rosemary500 g krumpira 500 g potatoes100 g cherry rajčica 100 g cherry tomatos100 ml maslinovog ulja 100 ml olive oilsol, papar salt, pepperPriprema: U širu teću uspite 50 ml maslino- Preparation: Pour 50 ml of olive oil into avog ulja, dodajte polovicu kapule narezane wide, preheated pot and add half of the slicedna listiće i polovicu češnjaka isječenog na onions and half of the sliced garlic. After itfetice. Kratko popecite, maknite s vatre, a cooks for a short time, remove it from the stovezatim posložite polovice krumpira narezanog and then gently add half of the potatoes. Thenna ploške. Preko krumpira složite komade add the pieces of fish (biggest pieces first),ribe (krupnije rezane), zatim ostatak kapule i and add the finely chopped onions and garlic,češnjaka, sitno isjeckane cherry rajčice i na cherry tomatos and at the end add the rest ofkraju opet ploške krumpira. Sve posolite, pop- the potatoes. Salt and pepper as desired andaprite i dodajte grančicu ružmarina ili lovora. then add the branch of rosemary or bay leaves.Zatim dodajte sitno sjeckani peršin, bijelo vino, Then add finely chopped parsley, white wine,ostatak maslinovog ulja i vodu tako da pokrije and the rest of the olive oil. Add water until thezadnji red krumpira. Kuhajte polupokriveno na last potato is covered. Cook until the potatoeslaganoj vatri dok krumpir ne omekša, nekih 25 are well-cooked, around 25 minutes. You canminuta. Gregada se kuha na jačoj vatri dok ne start the gregada on a strong fire, then turn itprokuha, a potom na umjerenoj. down to moderate.Poslužite je toplu sa svježe nasjeckanim Serve warm with freshly chopped parsley. Asperšinom. Tko voli, kod slaganja redova namir- desired, you can put sliced leek and cover withnica, prije ribe može staviti i poriluk narezan na fresh lemon juice from half a lemon. Beforekolutiće i sok pola limuna. Prije posluživanja serving, prepare generously with olive oil.obvezno zalijte gregadu maslinovim uljem.71 | SPLIT MENU2018
FANTAZIJA S. C.4 OSOBE / 4 PERSONSSastojci Priprema biskvita: Izmiksajte maslac sa žumanjkom i vani-30 g maslaca lin šećerom, pa dodajte prstohvat soli da se smjesa sjedini. U1 žumanjak drugoj posudi izradite snijeg od bjelanjaka (neka se udvostruči2 bjelanjka i zapjeni) srednje tvrdoće, a dodajte u miksanju dva puta po1 jaje 35 g šećera. Žlicu tučenog bjelanjka, dodajte smjesi žumanjka60 g vanilinog šećera i maslaca. Zatim i ostatak bjelanjka u dva navrata laganimprstohvat soli pokretima izmiješajte silikonskom lopaticom. Na kraju lagano120 g čokolade s komadima u smjesu uspite bademovo brašno, biskvitne mrvice, isjeckanunaranče čokoladu s komadićima naranče (20 g) i nasjeckane bademe100 g tamne čokolade (20 g). Pripremljenu biskvitnu smjesu ulijte u pravokutni kalup40 g bademovog brašna i pecite 12 minuta na 160 ºC. Pečeni biskvit potom nato-40 g biskvitnih mrvica pite sa 100 ml soka naranče, a kad se ohladi premažite ga170 g šećera i sa 100 g tamne čokolade koje ste prethodno otopili na pari.20 g naribane korice naranče Zatim po čokoladi pospite grilijaš. (Njega ćete napraviti tako280 ml soka svježe naranče da u posudi s debljim dnom karamelizirate 60 g šećera. Kad3 listića želatine se zapjeni i dođe do boje jantara, dodajte mu 60 g badema.)160 ml vrhnja za šlag Preko premazanog i grilijašem posutog biskvita, premažite150 ml vrhnja za kuhanje ravnomjerno mousse od naranče.80 g badema100 g arancina Mousse od naranče: Pomiješajte jaje, 75 g šećera i 20 g vani- linog šećera, pa stavite u prikladnu posudu i tucite (miješajte) na pari dok se smjesa ne počne zgušnjavati. Zatim dodajte sok (180 ml) i koricu naranče, pa ponovo promiješajte. Krema je gotova kada pjenjača na dnu posude počne ostavljati tragove. Maknite s vatre i umiješati prethodno pripremljene želatinu. Naime, listiće želatine prekrijte vodom i pustite da nabubre 7 - 8 minuta. Dobro ih ocijedite i dodajte u priprem- ljenu kremu od naranče. Ohladite kremu i u nju dodajte 160 ml čvrsto tučenog vrhnja za šlag laganim pokretima sa silikon- skom lopaticom. Kremu premažite preko biskvitnog tijesta i pustite da se ohladi nekoliko sati ili preko noći. Ohlađeni kolač premažite čokoladnim ganom. Gan ćete pripremiti tako da u 150 ml vrhnja za kuhanje otopite 200 g usitnjene čokolade (tamna čokolada s komadićima naranče), na laganoj vatri uz stalno miješanje. Stavite kolač u hladnjak da se stegne. Kolač serviramo na prikladnom tanjuru u obliku kruga, trokuta, pravokutnika… Dekorirajte ga listićima badema (možete ih prethodno tostirati), domaćim arancinima, pa i jestivim cvijećem. SPLIT MENU2018 | 72
FANTASY S. C. 4 OSOBE / 4 PERSONSIngredients Preparation of biscuits: Mix the butter with the egg30 g butter yolks and the vanilla sugar, then give a pinch of salt1 egg yolk and mix well. In another bowl make a snow from the2 egg whites egg whites and add 35 g sugar mix well and then add1 egg another 35 g. Slowly mix the egg white combination60 g vanilla sugar in with the eggs and butter. Then whisk the remainingpinch of salt egg whites in using a silicone spatula. Once that is120 g chocolate with orange peels finished, mix in the almond flour, biscuit crumbs, and100 g dark chocolate shred in the orange peel and chocolate (20 g) and40 g almond flour chopped almonds (20 g). Prepare a molded cooking40 g biscuit crumbs pan with oil and then mix in the biscuit mixture. Cook170 g sugar for 12 minutes at 160 0C. Then, dip the cooked biscuits20 g orange zest in 100 ml of orange juice, and when they have cooled280 ml sweet orange juice down coat the biscuits with 100 g of dark chocolate3 gelatin sheets that has previously melted. Then sprinkle chocolate on160 ml whipped cream top. In a thick bottomed bowl, caramelize 60 g of sugar.150 ml cooking cream When it turns amber in color, add 60 g of almonds.80 g almonds Then cover the biscuits in the orange mousse.100 g oranges(all ingredients must be kept at Orange Mousse: Mix the eggs, 75 g of sugar, and 20room temperature) g of vanilla sugar, and put into a pan and bake (while mixing) until the mixture begins to thicken. Then add 180 ml of orange juice while mixing. The cream is ready when the mixture begins to stick to the bottom of the pan. Remove it from the stove and mix with the pre-prepared gelatin (this is done by covering the sheets of gelatin in water and letting them swell for 7-8 minutes). Drain the sheets well and add them to the mixture. Allow the mixture to cool and then add 160 ml of whipped cream with light movements of a silicone spatula. Allow the mixture to cool for several hours or overnight. Cover the cooled cake with the chocolate mixture. You can prepare the gan by dissolving 200 g of chopped chocolate in 150 ml of cooking cream (dark chocolate with orange pieces), over a light heat while constantly mixing. Put the cake in the freezer and allow it to cool. Serve the cake on a decorative and shaped plate such as a triangle or a rectangle… deco- rate it with almond leaves (you can toast them first), and edible flowers.73 | SPLIT MENU2018
SPLIT GOURMET EXPO 2018 - NATJECANJEPredjela, glavna jela i deserte ocjenjivali su iskusni dalmatinski chefovi Željko Neven Bremec,Hrvoje Zirojević, Antun Nišević, Marija Lulić, Goran Staničić i prof. Ljiljana Kargotić.Hladno predjelo / Cold appetizer Glavno jelo / Main CourseZLATNA MEDALJA ZLATNA MEDALJALA GROTTA FOOD AND WINE BAR ZINFANDELZRNO SOLI DA’MAR RESTAURANT (MARVIE HOTEL)MAZGOON MEDITERRANEOSREBRNA MEDALJA SREBRNA MEDALJADA’MAR RESTAURANT (MARVIE HOTEL) ZRNO SOLIFOOD AND WINE BAR ZINFANDEL MAZGOONDIOCLETIAN’S WINE HOUSE KONOBA KORTABRONČANA MEDALJA BRONČANA MEDALJAMEDITERRANEO DIOCLETIAN’S WINE HOUSECATERING STUDENTSKI CENTAR CATERING STUDENTSKI CENTARKONOBA KORTA LA GROTTADesert / Dessert Ukupni poredak / Overall ranking 1. FOOD AND WINE BAR ZINFANDELZLATNA MEDALJA 2. ZRNO SOLIFOOD AND WINE BARZINFANDEL 3. MAZGOONDIOCLETIAN’S WINE HOUSEZRNO SOLISREBRNA MEDALJALA GROTTAMAZGOONCATERING STUDENTSKI CENTARBRONČANA MEDALJADA’MAR RESTAURANT (MARVIE HOTEL)MEDITERRANEOKONOBA KORTA SPLIT MENU2018 | 74
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