This recipe was discovered by my sister Mira, it’s likely she stumbled across it in one of those trashy women’s magazines, or it was passed onto her by a friend, the reality is, she can’t actually remember where! So Mira passed it onto Mum, who passed it onto me over the phone. Turns out that I misheard the recipe and got it a little backwards, kinda like Chinese-whispers I guess. The other mistake I made was using chicken rather than pork fillet, as chicken was all I had in the fridge at the time.

Anyway, despite getting so many key ingredients wrong, the stir-fry was delicious, in fact better than I remembered my sister making it. This stir-fry has now become a weekly staple, but I like to call it the ‘Chicken Pork Stir-fry’ and it’s one of David’s favourites, so I always make sure I have some chicken breast, thinly sliced by my butcher ready to go.

It’s best to marinade overnight, but a couple hours will suffice. The cooking time is less than 15 minutes so it makes a perfect weeknight dinner. Serve with steamed green beans and medium grain rice.
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Recipe

Serves 4

Ingredients
1/2 cup (125ml) peanut oil
1/2 cup (125ml) teriyaki marinade and sauce (I prefer Kikkoman)
5cm piece of ginger, peeled, finely chopped or grated
1-2 garlic cloves, peeled, finely chopped or grated
2 teaspoons caster sugar
700g pork fillet, thinly sliced (or chicken breast)
1 large onion, peeled, thinly sliced lengthways
1/4 teaspoon ground cumin
1 tablespoon cornflour
1/2 teaspoon ground white pepper
Freshly ground black pepper

Method
1) In a medium non-reactive bowl combine peanut oil, teriyaki, ginger, garlic and sugar. Whisk with a fork to emulsify, add pork or chicken and stir to coat. Cover with plastic wrap and refrigerate overnight (or minumum of 2 hours).

2) Heat wok or large frying pan over high heat. Remove chicken from marinade (do not discard marinade), add meat to wok and stir-fry until just cooked (5 minutes). Add onion, cumin and continue to stir-fry (3 minutes). Pour remaining marinade over chicken and onion. Add cornflour to 1/3 cup water and stir until smooth, add to wok. Bring to the boil and stir-fry until sauce thickens (2-3 minutes). Season with white pepper and freshly ground black pepper. Serve while hot with plain medium grain rice and steamed green beans.

Tips:
- Double this recipe to make an easy reheat weeknight dinner (cook the meat in batches).
- If you don’t have cornflour use plain flour, but be sure to add directly to the wok to cook/toast the flour, then pour over the marinade and water.

Making homemade sausages and salami is an annual family tradition for many European families. For my family, it has always been the women that make the ‘kolbasi’ and it happens during the middle of winter, when the temperature is below 17°C and the air is crisp and dry.

In the village, kolbasi were typically made at the beginning of January, in time for the Orthodox Christmas. The pig was slaughtered and all of the off cuts would find their way in the sausages, so that nothing was wasted. This included the tongue, lungs and spleen, however it was important to poach the organs before adding to the kolbasi mix.

Here in Australia, we use a basic pork mince with a medium amount of fat. You can mince the meat at home, or to make life easier just ask your butcher to mince it for you. To flavour the kolbasi, softened leek and a mix of chillies and peppers are added. Other recipes call for mint and garlic, the combination really is personal preference.

Once prepared, the kolbasi are hung to dry for 3-4 days or smoked and then fried up and enjoyed with a bountiful amount of fresh bread.

Baba, mum and I made 38 kolbasi, 50cm in length to keep up with family demands, namely my husband, who will happily eat them for breakfast, lunch and dinner! If however you have less people to share with, you can certainly make less.

Making kolbasi
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Recipe

Makes 38 kolbasi (50cm in length)

Ingredients
10 leeks, white and light green part finely chopped, dark green outer leaves discarded
310ml (1 1/4 cup) olive oil
5 tablespoons sea salt
200g mild crushed paprika/chillies, lightly toasted (if available, replace with whole dried chillies, toasted and finely chopped/crushed)
15kg pork neck, belly and/or shoulder, finely minced with medium fat (ask your butcher to mince)
7 tablespoons (50g) mild paprika, finely ground (add 2 tablespoons of hot paprika if you prefer)
5 teaspoons ground white pepper
3 teaspoons freshly ground black pepper

250g thin pork intestines (sausage casings are available from your butcher)

You will need:
- Meat mincer with sausage attachment
- Large work surface
- Cooking string cut into 20cm lengths
- Paper towels
- 3m rod undercover to dry kolbasi

Method
1) Heat a large pot over medium to high heat, coat base with 3 tablespoons olive oil and add leek. Mix continuously for 10-15 minutes until softened and collapsed but not browned or burnt as this will taste bitter. Set aside and cool to room temperature.
Note: The leek can be prepared the night before and refrigerated.

2) Heat oven to 160°C and arrange crushed paprika/chillies and toast until darkened and fragrant (10-15 minutes), stir regularly to avoid burning. Remove from oven and allow to cool.
Note: If using whole dried chillies, toast whole and finely chop/crush when cooled.

3) Clean intestines in cold water and drain, repeat process 2-3 times. Cut into 1 metre lengths and keep in cold tap water to avoid from drying out.

4) Setup meat mincer with sausage attachment.

5) On a large clean table spread out meat mince, add leek, crushed paprika/chillies, mild paprika, white and black pepper, and remaining salt and oil. Scrunch and knead mixture until sticky and well combined (10 minutes). Heat a little oil in a frying pan over medium heat. To taste the seasoning roll 1-2 tablespoons of the meat mix into a ball then flatten into a patty, cook 2-3 minutes on each side until cooked through. Taste, adjust seasonings if required.

6) Carefully slide one of the cut intestine/sausage casings onto the sausage making nozzle, leaving 2cm un-tied hanging over the edge. Stuff meat into the top of the machine and feed the mince through, sliding the casing off the nozzle as the mince comes out, two people make this job easier as one winds the other gently pulls and holds the sausage. Leave 2cm of intestine unfilled at the end and run your hands over the sausage to expel excess air, place in a tray in a coil. Repeat with remaining mince and intestines.

7) Using kitchen string tie each sausage in half with a tight knot and then tie onto elevated rod. Once all sausages are hung place folded paper towels between where the sausages are touching to help them dry out evenly. Dry for 3-4 days in a cool dry environment under cover and below 17°C, e.g. shady balcony, garage.
Note: It’s important that there is no sun or rain, a gentle breeze is perfect. If the temperature exceeds 17°C store sausages in the fridge and re-hang if the weather improves, otherwise continue drying in fridge. If you live in a snowy environment do not dry outside as the kolbasi will freeze rather than dry.

8) Once dried store kolbasi in airtight containers or freezer bags in refrigerator for 3-4 days or freeze for up to 3 months.

9) To cook, heat a little oil in a large non-stick frying pan (low heat). Cut cold sausages into 5cm lengths and place cut side down to seal the end, once cooked turn over and seal other end. Turn on side and cook all over until golden. Serve as meze, or as a meal white bread and cabbage salad.

Tips:
- Mild crushed paprika is available from most supermarkets.
- If you choose to add lung, spleen and tongue be sure to poach in simmering water for 10-15 minutes before mincing.
- Homemade kolbasi taste delicious in a white bean soup (graf).

My mother-in-law makes a killer chilli pork and it’s safe to say that it’s one of my husbands favourite meals.

It’s a really quick dish and great for rushed mid-week dinners with brown rice, especially if you have your butcher prepare the pork for you. It’s probably also the closest Macedonian cuisine will ever get to a stir fry.

The secret ingredient is Bukovsko, essentially dried chilli flakes. I’m lucky enough to have homemade chilli flakes that my baba prepared with this summers chillies. She removes the stem, cuts each chilli in half and dries in warm sunny spots over several days, the chillies are then lightly roasted in the oven for extra flavour, then ground and stored.

Most often eaten with bread and potatoes, this pork makes a divine warm salad (see recipe tip).
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Recipe

Serves 4

Ingredients
400g pork fillet, removed of sinew and fat, roughly chopped into bite size pieces
1-2 tablespoons olive oil
2 garlic cloves, finely chopped
1 medium onion, thinly sliced lengthwise
1/4-1/2 teaspoon dried chilli flakes (or Bukovsko Biber)
Sea salt

Method
1) In a medium frying pan heat olive oil (high heat), add pork and stir frequently until brown all over (5-7 minutes).

2) Add garlic and stir through, add onion and fry until lightly browned (3-5 minutes).

3) Add chilli flakes and salt to taste, stir through and cook until chilli is fragrant and the onion begins to caramelise (2-3 minutes).

4) Remove from heat and serve with crusty bread or brown rice.

Tip: For a delicious warm pork salad, allow the cooked pork to slightly cool and add to a salad of mixed greens, sundried tomatoes and olives with a balsamic dressing.

No trip to the Balkan’s is complete without a serving of chevapi, and my honeymoon was no exception. While travelling through Croatia and Macedonia we consumed our fair share. I fondly remember our last night in the Balkans, neither of us felt like a fancy dinner so we walked through the market area and stumbled across a ‘chevap van’, we ordered two chevap burgers, freshly cooked chevapi, served in a bread roll with raw onion and fresh tomato ketchup. We found a seat overlooking the beautiful Adriatic and had a romantic (while slightly messy) dinner, one we both enjoyed immensely and will always cherish.

This chevapi recipe comes courtesy of a close Bosnian friend. Like all good traditional recipes the ingredients are basic, the method is easy, and the taste is unquestionably sensational! The recipe calls for equal amounts of minced beef and pork/lamb. If you prefer, you can use just minced beef or, as my family prefers, use a 1:3 ratio of beef to pork. You can also add a teaspoon of mild paprika if you fancy.

There are dozens of ways to enjoy chevapi, traditionally served with raw onion and bread, other accompaniments include ajvar (chilli spread), cabbage salad, or my favorite which is to dip into hot paprika (Bukovsko Biber).

Roll small handfuls of the mix into finger length sausages

Enjoy with hot paprika

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Recipe

Makes 18, serves 4-6

Ingredients
250g beef, minced
250g pork or lamb, minced (or replace with beef if you prefer)
1 small onion, finely chopped
1-2 garlic cloves, finely chopped
2 teaspoons olive oil (optional)
1/8 teaspoon bicarb soda (or 40ml sparkling mineral water)
1 teaspoon sea salt or Vegeta (dried vegetable stock)
Freshly ground black pepper to taste

Hot paprika for dipping (optional)

Method
1) Throw all the ingredients into a large bowl, scrunch with your hands and knead until everything is well combined (7-10 minutes). Cover with plastic wrap and refrigerate for 3-4 hours or overnight.

2) Run your hands under cold water and roll small handfuls of the mix into finger length sausages. Set aside on a tray, cover and refrigerate until required or pop into the freezer if freezing.

3) Heat a nonstick pan or bbq flatplate (medium heat), add a small amount of olive oil. Cook for 6-10 minutes, turning frequently until browned and cooked through.

4) Serve while warm with bread, cabbage salad, diced raw onion and hot paprika (Bukovsko Biber).

Tips:
- Double this recipe and make a big batch, shape the chevapi and freeze raw on a tray. When frozen (after 6 hours) pop them in a freezer bag and unfreeze as needed.
- Most other recipes call for a 1:3 ratio beef to pork/lamb so feel free to mix 350g beef with 150g pork/lamb.
- If using lean beef add 1-2 tablespoon olive oil to keep the meat moist.
- Clean the pan/bbq with a paper towel between batches to avoid burning.

With summer approaching, one thing my family loves is kjoftinja (homemade meatballs) on the bbq.

Mum’s special recipe is based on the traditional Macedonian version but with a few additions. You can make them any shape or size you like and there are no rules about how to eat them, my niece loves eating her kjofte with bbq sauce, while my husband prefers his on a hamburger with caramelized onions, fresh aioli (see mayonnaise recipe) and salad.

I often make a big batch, form the patties and freeze raw on a tray. When frozen (after 6 hours) I pop them in a freezer bag and unfreeze as I need.

Combine all ingredients in a large bowl

Form each kjofte and add a divot in the centre (slight indent)

Set aside on a tray and chill

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Recipe

Makes 20 kjoftinja

Ingredients
1kg beef, minced
250g pork, minced
1 medium white onion, grated (use your hands to squeeze out excess liquid)
1 small potato, grated (use your hands to squeeze out excess liquid)
1 medium carrot, grated
1 celery stick, grated
1 egg
1 tablespoon plain flour
2 teaspoons dried chilli flakes
1 teaspoon mild paprika
1/3 cup coarsely chopped mint (replace with 2 teaspoons of dried mint if fresh is unavailable)
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons dried vegetable stock e.g. Vegeta/Massel (this is optional, I prefer to replace with extra salt)
Freshly ground black pepper to taste

Method

1) Throw all the ingredients in a large bowl, scrunch with your hands and knead until everything is well combined (3 minutes).

2) Run your hands under cold water (do this every so often) and roll a handful of the mix into a round ball, then press to flatten slightly with the palm of your hand and add a divot in the centre with your thumb (a small indent the size of a 10 cent piece to help the meat cook evenly). Set aside on a tray, cover and refrigerate until firm (30 minutes), or pop into the freezer if freezing.

3) Heat a nonstick pan or bbq flatplate (medium heat), add a small amount of olive oil. Cook for 4-5 minutes on each side or until browned and cooked through.

4) Serve while warm with bread and salad or ajvar (chilli spread) or on a burger.

Tip: Before forming each kjofe test the seasoning by making a mini ball and frying in a little oil.