Herbes de Dalmatie

Most common Dalmatian spices, which can always be found in the kitchens or gardens of Dalmatian passionate cooks, are: Basil, Bay, Dill, Marjoram, Mint, Parsley, Rosemary, Sage, Thyme, Capers, Mild Chili peppers and Garlic.

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Yacht Gourmet in Dubrovnik

Yacht Gourmet provisioning and service available in Dubrovnik! Please contact us – ygc@yachtgourmetcroatia.com – for a fast delivery!

Get your provisioning any time – day or night

While cruising the Adriatic, contact Yacht Gourmet Croatia for a taste top of Croatian delicatessen and enjoy the best fine wine and gourmet products. We will deliver it to you wherever you are in Croatia, at any time! [Read more…]

Wild asparagus in Croatia

One of the best signs of spring in Dalmatia and Istria area is the wild asparagus on the menus of local restaurants. You can also see bunch of people standing by the main road (especially in Biograd area) selling fresh, wild asparagus just picked from the nearby forests. [Read more…]

Daily fresh fruits through all the summer season

Strawberries were cultivated by the Romans as early as 200 BC. In medieval times strawberries were regarded as an aphrodisiac and soup made of strawberries, borage and soured cream was traditionally served to newly-weds at their wedding breakfast.

In the sixteenth century strawberries were sold in cone-shaped straw baskets thus becoming one of the earliest packaged foods.

Strawberries were used medicinally to help with digestive ailments, discolored teeth and skin irritations.

Salt and Pepper Squid with Chillied Strawberry Chutney

Salt and Pepper Squid with Chillied Strawberry Chutney


Homemade chilli chutney gets a summery twist with the addition of British strawberries. Delicious served as a dipping sauce for deep fried squid, fresh prawns or even drizzled over some cream cheese for a snack with tortilla dippers. Make plenty of chutney and keep the extra in the fridge for up to two weeks or freeze in a small container if preferred.

Serves 4 as a starter

Preparation time: 25 minutes

Cooking time: 40 minutes

Ingredients

  • Chilli and Strawberry Chutney
  • 3 large mild red chillies, about 40 g (1 ½ oz) in total, halved, deseeded, finely chopped
  • 4 cm (1 ½ inch) piece root ginger, peeled, grated
  • 1 teaspoon Sichuan peppercorns, roughly crushed
  • 450 g (1 lb) strawberries, sliced
  • 1 large onion, finely chopped
  • 450 g (1 lb) caster sugar
  • 150 ml (¼ pint) white wine vinegar
  • 4 teaspoons corn flour
  • 1 tablespoon water
  • Salt and Pepper Squid
  • 500 g (1 lb 2 oz) baby squid, cleaned, defrosted if frozen
  • 1 teaspoon Sichuan peppercorns, finely crushed
  • 1 teaspoon sea salt flakes
  • 4 tablespoons corn flour
  • 4 tablespoons plain flour
  • 1 egg white
  • Sunflower oil for deep frying
  • Little paprika to garnish, optional
  • Iceberg lettuce leaves to serve, optional

Method

1) Put all the ingredients for the chutney, except the corn flour and water into a medium sized saucepan and cook over a gentle heat, stirring from time to time until the sugar has dissolved. Increase the heat slightly and simmer, stirring from time to time for 30 minutes until the strawberries are soft.

2) Mix the corn flour with the water until a smooth paste, stir into the chutney and cook for one minute until thickened and smooth. Leave to cool.

3) Remove the tentacles from inside the squid tubes, rinse tentacles and tubes well in cold water, drain and slice the tubes into 1 cm (½ inch) rings.

4) Spoon the peppercorns and salt on to a plate, add the corn flour and flour and mix together. Fork the egg white on a second plate to break up.

5) Half fill a deep saucepan with oil and heat until the surface begins to shimmer. Meanwhile dip a few of the squid rings into the egg white, drain off the excess then toss in the flour. Drop one of the rings into the oil, if it bubbles instantly it is ready. Lower the flour coated squid into the oil with a draining spoon or frying basket. Cook for two-three minutes until the squid is pale golden brown and cooked through, lift out of the oil, drain well and transfer to a second plate lined with kitchen paper.

6) Continue dipping the squid slices and tentacles in the flour mix and frying in small batches until it is all cooked. Spoon on to fresh squares of kitchen paper or into lettuce leaves set on serving plates, spoon the chutney into small individual dishes, add to plates and serve immediately.

Source: SeasonalBerries

Daily fresh premium fish

Croatia is fast becoming a true gourmet’s destination, capitalising on the finest fresh fish & seafoods.

Some areas are famed for their lobsters, mussels and oysters, specifically Ston.

Croatian deli:  Large anchovies, mostly caught in the Adriatic open sea, account for only a small fraction of the annual catch of pelagic fish in the Adriatic Sea. The quantity of the small pelagic fish caught in the Adriatic open sea is so small that it deserves the title of king’s delicacy attractive to the eye as well as to the palate. It can be offered without any doubt even to the most demanding expert, to the most important guest or give it as a gift to a person we want to satisfy in a special way.

5 ways to play with your champagne

Bubbles are not just for kids. No matter how old we get, we seem to continue to love bubbles. The fun of the inevitable pop holds our attention time and time again, the thrill of miniature air explosions exciting those of all ages. Our popular love for Champagne is a perfect example. [Read more…]

Golden Olive Oil – Taste of Luxury

The Lesina olive grove is situated on the southern part of the Island of Hvar, near the village of Sveta Nedjelja. 130 ancient olive trees spread over a 1ha area that is surrounded by steep vineyards and the sea. The care of the grove is entrusted to highly trained individuals who dedicate their life to constant professional growth and education and come from families with a long tradition of olive growing. [Read more…]

2012 Big Smoke Dates Announced

Mark your calendars, alert your friends and notify your loved ones—Cigar Aficionado’s Big Smoke dates for 2012 have been set. [Read more…]

Rose wines

Tout en courbes élancées, la bouteille emblématique des Domaines Ott* signe la qualité de leurs crus. Les trois Domaines Ott* s’étendent sur deux appellations, ils ont en partage une seule culture du vin… et une bouteille unique ! [Read more…]