Yugoslav cooking
The World Expo back in 1986 was a special time for me. I visited the pavillions of many different countries. However, my origin of (the former) Yugoslavia was very special. While I had expected to see quite of bit of their culture, I never expected to pick up a very meaningful find. It was cookbook of Yugoslav dishes. Since I was born and raised in America, I had never known the delicacies the Yugoslavs enjoyed. While I have tried only a few recipes due to difficulty in translation from metric to the more common cups, tablespoons and teaspoons, I have found one that I thoroughly enjoy. A bit rich, but entirely decadent and very simple, it is called Chicken and Walnuts. (The book did not provide a Serbo-Croatian translation.) It is prepared with the following ingredients.
1 kg (2.2 lbs) of chicken
1 dl (.2 pint) water
salt, pepper, sprig of parsley
500 g (19 oz) shelled walnuts
40 g (1.5 oz) butter
20 g (.75 oz)flour
50 g (2 oz) finely grated garlic
Salt and pepper the cleaned chicken
Place in an oven proof dish
Add a little water and cover.
Roast in the over for 50 minutes.
Cut the chicken into 8 pieces and arrange on a heatproof dish.
Brown butter and flour and add ground walnuts, grated garlic, and the gravy from the chicken.
Cook the sauce well and pour it over the chicken.
Put the dish in the n for 5 to 10 minutes and serve hot.
There was no oven tempature listed, so I believe 350 degree is safe.
I would suggest serving a small amount at first with a salad, as the walnuts make this a very rich dish.
Otherwise…ENJOY!
