Peka

Last night one of the birthday boys (my brother) cooked us a traditional Croatian dish called Peka (peke) a traditional Dalmatian dish which is any kind of meat and vegetables cut up and cooked in a pot or dish in the embers of the fire. I thought I’d share the dish – perhaps for someone to make, but more just for the spectacle and process of it all. The end result was delicious – succulent meat with vegies in the most delicious sauce just ready to mop up with huge slices of white bread.

Sam’s Peka

4kg’s of veal
10 or so large Potatoes peeled and chopped roughly
12 Garlic cloves whole
4-6 tomatoes quartered
5 small onions quartered
1 litre of chicken stock
Paprika
Salt & Pepper
Olive oil
4 capsicums quartered
3 zucchinis roughly chopped

To start with, a few hours before the feast begins you have to get the fire on to get those coals ready. Best to have a beer whilst doing it.

Chop the onions and peeled potatoes and peel the garlic cloves.

Wedge the meat into the pot with the potatoes, garlic and onion in between. Drizzle over some olive oil, some paprika, salt & pepper, the stock and the half of the quartered tomatoes.

When the fire is ready place the dish in the embers and cover with the lid and then with the coals.

Cook for an hour turning the pot every 15 minutes. Plenty of time to have a natter and a drink around the fire.

After an hour take the embers off and open the lid and open it to add in the extra tomatoes and the capsicum and zucchini.

Then cook for another hour turning again every 15 minutes.

We served it up with a simple salad and plenty of good bread and of course some wine in the perfect evening light.

After dinner it was a run down to the ferry to meet Grandma and Papa who have arrived. And of course to come back to sop up some of those extra sauces and pick those bones.

Holiday heaven.