Za prvomajske praznike se obično ode u prirodu na roštiljanje, ako i kad vreme dozvoli. Za tu priliku pravim dve vrste mesa, ćevap na ražnjiću i trake od svinjetine u stilu filipinskog pinoja.
It is a custom to go to nature for the First of May holiday and make some barbecue, if and when weather permits. For that occasion, I am preparing two meat delicacies, the Balkan style ćevap (kebab) on a skewer, and a Philippine-style pork pinoy.
Za 'pinoj' je potrebno krto i meko meso, najbolje od buta, isečeno na tanke šnicle koje treba dobro izlupati.
For the 'pinoy', you need lean and soft piece of pork, preferably ham, sliced thinly and well bashed.
Od začina koristim dosta bibera, celerovu so i gusti sos od nara. Kada se tračice od mesa dobro oblože marinadom, nanižem ih na štapić i ostavljam u frižideru preko noći.
As for the spices, I am using a lot of pepper, celery salt and the thick pomegranate sauce. Once the meat strips are well covered in the marinade, I zig-zag them onto skewers and leave in the fridge overnight.
Za ćevap je najbitnija jednostavnost i dovoljno vremena za 'odmor': pola kile mlevene junetine, kašičica bibera, kašika celerove soli, par izgnječenih čenova belog luka, a za jedan deo kasnije i ljuta sudžuk paprika.
As for the kebab, the most important factors are simplicity and enough time for it to 'rest': half a kilo of ground beef, a teaspoon of pepper, a spoonful of celery salt (ground dried celery with sea salt), a couple of crushed garlic cloves, and for later, for a portion of it, some coarsely ground chili.
U meso sipati biber, beli luk i celerovu so i dobro zamesiti.
Add the pepper, garlic and celery salt to the meat and knead well.
Oblikovati smesu na štapićima u ćevape, dodati malo ulja i ostaviti zatvoreno u frižideru da prenoći.
Shape the meat around skewers, add a bit of oil and leave in a closed container in the fridge overnight.
Deo ćevapa obilno obložiti ljutom paprikom i staviti u zasebnu posudu da prenoći u frižideru.
Cover abundantly some of them with coarsely ground chili and leave overnight in the fridge in a separate container.
Kada se peče, bitno je da se meso što manje okreće da se ne bi raspalo. Uz kobasice od poznatog mesara, prvomajski roštilj je savršen! I, naravno, uz dobru salatu.
While grilling, it is important not to turn the meat over frequently, so that it does not fall apart. With sausages from a good butcher, the First of May barbecue is perfect! And, of course, with a good salad.
A najbolji sastojak je fenomenalan pogled na Dunav sa padine Fruške gore.
And the best ingredient is a spectacular view over the Danube from the slopes of the Fruška gora mountain.
