Meat Rub

Peka is a traditional Croatian cooking method that uses a large cooking pot, hot coals and spices. Capture the taste of the Adriatic with our go-to mix for Peka, so simple and all the flavours you need! Meat Rub isn't just for meat, it can be used in a variety of recipes, see below for ideas.

For steak and roasts:

Massage Meat Rub onto your chosen meat, and allow to rest for 15 minutes. Cook as usual and enjoy!

For chicken:

Mix Meat Rub into olive oil, and massage onto the chicken skin. Allow to marinate for 15 minutes before cooking as usual and enjoy!

For spaghetti bolognese:

Instead of using a mass-produced packet of chemical and food additives from the store, use 1 tbsp of Meat Rub per kilo of mince and cook your bolognese as usual. 

Croatian Peka Roast

Ingredients

Serves 4

1.5 tbsp  Meat Rub 

1.5 kg of veal or pork

200 ml olive oil 

800 g potatoes, peeled, quartered lengthwise 

1 onion, cut into 8 wedges

3 capsicums, red, green and yellow

zucchini

5 carrots, peeled, sliced into 2 cm segments 

2 sprigs fresh rosemary 

100 ml white wine

Directions

1. Place meat, potatoes, onion and carrots in a flat round tray. Pour olive oil onto the meat and vegetables and massage it evenly into the food. Massage Meat Rub into the meat.

 

2. Place a bell dome over the dish and place the peka in a wood-burning oven, or under hot embers in a fireplace.

 

3. Check on the peka after 35 minutes to make sure that there is enough moisture, add olive oil if needed. , stir the meat and add the capsicum, zucchini and fresh rosemary sprigs, spooning the liquid onto them. Add white wine. Cover and return to heat for approximately 15-20 minutes. 

 

4. Remove from heat. Serve with crusty bread and a fresh, leafy salad. 

cook6.jpg
20190428_145536_001.jpg

Vegan Stuffed Capsicum

IMG_1412.jpg

Ingredients

Serves 4

8 capsicum

2 cups long-grain rice

5 Grated Carrot

1 Grated Zucchini

1 Grated Aubergine

1 Finely chopped broccoli and cauliflower

2 Finely chopped onion

Round slices of potato

2-tsp Meat Rub (per 1-kilo vegetables)

Directions

1. Preheat oven to 160 degrees

2. Mix Meat Rub and vegetables

3. Gently heat olive oil in pan on low-medium heat

and add rice to warm olive oil. Cook for 5 mins, stirring occasionally

 

4. Add Vegetables and continue stirring for approx. 2 minutes. Take off heat and leave to cool. Once cool, add vegan cheese substitute

5. Slice top off capsicums, remove seeds and Loosely stuff with rice-vegetables mixture. Add a slice of raw potato to the top of the stuffed peppers to act as a lid

6. Place capsicums into a deep baking dish and pour in tomato passata until peppers are half covered. Cover tops of peppers with aluminum foil and bake until rice is cooked (approximately 40 minutes)

The Bura is a northerly, dry wind and is well known among Croatians. Nicknamed the "good" wind, Bura is credited with providing the strong and distinctive flavours to Croatian cured meats and cheeses. Bring the flavour of the Bura to your cooking with Bura Salad & Spread Seasoning, a quick, full-flavoured seasoning mix with no preservatives or artificial additives.

It will bring out the best flavour in your food!

 

For large whole fish, octopus or squid:

Generously coat fish or other seafood with olive oil, and massage skin with Vegetable Booster or Meat Rub. Bake, fry or grill as usual. For additional flavour, sprinkle Bura Seasoned Salt over seafood once cooked.

For fish fillet, small whole fish, sliced or diced octopus, squid rings or shellfish:

Brush fish, shellfish or other seafood with olive oil and fry, bake or grill as usual. When cooked, sprinkle Vegetable Booster  generously over the seafood before serving. 

For chicken or turkey:

Mix Chilli Vegetable Booster or for a real kick Vulcano Salt with flour for a tasty crumbed coating for your chicken or turkey.

lindsay-cotter-465400-unsplash.jpg

Cocktails

For a twist of the exotic, dip the glass rim of your cocktail glass into lemon juice and then Vulcano Salt to add a delicious flavour to your Margarita or Gin and Tonic. Alternatively, use MCK Seasoned Salt instead of regular salt on your wrist for that shot of tequila!

Octopus Salad

DSC_6272.JPG

Ingredients

1 tsp MCK Seasoned Salt or Meat Rub

1 kg of tender Octopus  

200 g potatoes

80 ml of olive oil 

40 ml red wine vinegar 

1 small red onion, finely chopped

200 g cherry tomatoes, halved

2 small cucumbers, sliced

2 garlic cloves, chopped

Directions

1. Boil potatoes. Once cooled, peel and cut into 1 cm slices. 

2. Bring 2 litres of water to boil. Add the octopus and further boil for 12 minutes. Strain and cool for 5 minutes.

3. While the octopus is cooking, toss the sliced potato, tomato and cucumber together in a serving dish. In a separate container, whisk together the MCK Seasoned Salt, olive oil, vinegar and garlic to make a salad dressing. 

3. Once the octopus is cool, remove octopus skin and cut the tentacles into 5mm slices. Add to the salad and toss through with the salad dressing. 

4. Serve with fresh, crusty bread and enjoy!

Vegetable and Rice Soup

Ingredients

2 tbs MCK Seasoned Salt or Vegetable Booster

2 tbs olive oil

2 cups rice

3 medium onions, diced

6 medium carrots, grated

4 cloves of garlic, grated

1cm fresh ginger, grated

2 large zucchinis, grated

6 medium tomatoes, diced

1.5 litres water

 

Directions

1. Heat the olive oil in a large pot. Add MCK Seasoned Salt, onions, garlic, ginger and carrots and cook until onions are translucent. 

2. Add the rice, tomatoes and zucchinis and stir until coated with oil. Lower heat and cook for another 5 minutes, stirring continuously.

3. Add the water and bring to the boil, and allow to cook for 10 minutes on boil. Lower to a soft simmer and cook for a further 30 minutes or more to taste.

4. Serve with fresh crusty bread and enjoy!

monika-grabkowska-452481-unsplash.jpg

Kitchen Pantry Seasonings 

The Maestral is a summery wind from the Northwest. Known as the wind that dances between the sun and the sea, it is a favourite summer wind enjoyed by leisurely sailors and beachgoers, Maestral is a sea breeze credited with providing strong and distinctive flavours to dried herbs cured cheeses. Bring the flavour of Maestral to your cooking with the Kitchen Pantry Seasonings, quick, full-flavoured seasoning mixes with no preservatives or artificial additives. It will bring out the best flavour in your food, perfect for enjoying the summer year round

For vegetarian or vegan pasta dishes:

Simply sprinkle any of the Kitchen Pantry Seasonings over your pasta for that taste of the Maestral!

For breakfast eggs:

Add a delicious flavour to your scrambled eggs or cheese omelette. Simply add 1/4 tsp of MCK Seasoned Salt per person to your egg mix before cooking as usual, and enjoy!

For garlic bread:

For the best garlic bread at your next barbecue, add Seasoned Salt or Meat Rub to your garlic butter before spreading onto fresh, crusty bread. Bake as usual. 

For an upgrade to homemade Mexican food:

Mix MCK Seasoned Salt or Vegetable Booster to taste ​into sour cream for the perfect topping for tacos or burritos, or stir into guacamole and serve with corn chips for a delicious upgrade!

For baked potatoes:

For a delicious, unique flavour for your baked potatoes, mix Vegetable Booster into your sour cream or cream cheese and serve on your baked potato as usual with cheese, spring onions and other desired toppings

Kupus Salata

Otherwise known as Cabbage Salad, a favourite Croatian dish! 

Finely shred 1 cabbage, leaving the cabbage stalk, and place in a medium bowl. Add 1 minced garlic clove, a dash of olive oil, a dash of vinegar, and a tablespoon (to taste) of Vegetable Booster or MCK Seasoned Salt, and toss thoroughly to coat. Simple, fresh, crisp, and full of flavour!

Cream Cheese Spread

For a delicious dinner party appetiser, unique twist for an antipasto, or just as a delicious snack!

Simply mix ANY of the Kitchen Pantry Seasonings to taste into your cream cheese. Serve on a platter with fresh, crusty bread, and with a sprinkling of Meat Rub as garnish.

IMG_1365.jpg
IMG_1024.jpg

Easy Maestral Gnocchi

toa-heftiba-166015-unsplash.jpg

Ingredients

Makes 4

 

For the gnocchi:

6 large white potatoes, peeled

1 tsp salt

1 tsp cracked black pepper

2 free range eggs

2 cups plain flour

 

For the sauce:

2 tbsp Meat Rub

2 garlic cloves, crushed

2 tbsp butter

1 tsp olive oil

Directions

1. To make the gnocchi - place potatoes into a large pot of cool water, and bring to boil. Cook for 25-30 minutes, or until tender.

 

2. Drain potatoes, and set aside until cool enough to handle, but still warm. Grate potatoes into a large bowl. Add salt, pepper and 1 tsp of Meat Rub and mix thoroughly. Make a well in the centre of the potatoes and crack the eggs into the well. Whisk the eggs briefly with a fork, then, using your hands, gently mix into the potatoes until evenly distributed.

 

3. In preparation for cooking for the gnocchi, place a large pot of cold, well-salted water on to boil.

 

4. Put 1 1/2 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup of flour in reserve in case you need to flour the surface. Knead the dough quickly, incorporating the flour bit by bit. You will notice that the dough loses its stickiness and becomes more solid. Separate the dough into 4 even pieces; roll each piece into a long sausage approximately the thickness of your thumb then cut to the size of your first thumb knuckle. 

 

5. Stir the large pot of boiling salt water, and add the gnocchi. Do not overload the pot as there should be plenty of space between the gnocchi so they do not stick together. The gnocchi will rise to the surface; after another 20 seconds in the water, remove and drain.

 

6. For the sauce - melt the butter in a large pan over medium heat. Add the olive oil, crushed garlic and 1 tsp of Meat Rub. Add the gnocchi and toss until lightly golden.

7. Serve with a fresh crisp summer salad to which you can add a generous sprinkle of MCK Seasoned Salt!

Meat Rub

Peka is a traditional Croatian cooking method that uses a large cooking pot, hot coals and spices. Capture the taste of the Adriatic with our go-to mix for Peka, so simple and all the flavours you need! Meat Rub isn't just for meat, it can be used in a variety of recipes, see below for ideas.

For steak and roasts:

Massage Meat Rub onto your chosen meat, and allow to rest for 15 minutes. Cook as usual and enjoy!

For chicken:

Mix Meat Rub into olive oil, and massage onto the chicken skin. Allow to marinate for 15 minutes before cooking as usual and enjoy!

For spaghetti bolognese:

Instead of using a mass-produced packet of chemical and food additives from the store, use 1 tbsp of Meat Rub per kilo of mince and cook your bolognese as usual. 

Croatian Peka Roast

Ingredients

Serves 4

1.5 tbsp  Meat Rub 

1.5 kg of veal or pork

200 ml olive oil 

800 g potatoes, peeled, quartered lengthwise 

1 onion, cut into 8 wedges

3 capsicums, red, green and yellow

zucchini

5 carrots, peeled, sliced into 2 cm segments 

2 sprigs fresh rosemary 

100 ml white wine

Directions

1. Place meat, potatoes, onion and carrots in a flat round tray. Pour olive oil onto the meat and vegetables and massage it evenly into the food. Massage Meat Rub into the meat.

 

2. Place a bell dome over the dish and place the peka in a wood-burning oven, or under hot embers in a fireplace.

 

3. Check on the peka after 35 minutes to make sure that there is enough moisture, add olive oil if needed. , stir the meat and add the capsicum, zucchini and fresh rosemary sprigs, spooning the liquid onto them. Add white wine. Cover and return to heat for approximately 15-20 minutes. 

 

4. Remove from heat. Serve with crusty bread and a fresh, leafy salad. 

cook6.jpg
20190428_145536_001.jpg

Vegan Stuffed Capsicum

IMG_1412.jpg

Ingredients

Serves 4

8 capsicum

2 cups long-grain rice

5 Grated Carrot

1 Grated Zucchini

1 Grated Aubergine

1 Finely chopped broccoli and cauliflower

2 Finely chopped onion

Round slices of potato

2-tsp Meat Rub (per 1-kilo vegetables)

Directions

1. Preheat oven to 160 degrees

2. Mix Meat Rub and vegetables

3. Gently heat olive oil in pan on low-medium heat

and add rice to warm olive oil. Cook for 5 mins, stirring occasionally

 

4. Add Vegetables and continue stirring for approx. 2 minutes. Take off heat and leave to cool. Once cool, add vegan cheese substitute

5. Slice top off capsicums, remove seeds and Loosely stuff with rice-vegetables mixture. Add a slice of raw potato to the top of the stuffed peppers to act as a lid

6. Place capsicums into a deep baking dish and pour in tomato passata until peppers are half covered. Cover tops of peppers with aluminum foil and bake until rice is cooked (approximately 40 minutes)

The Bura is a northerly, dry wind and is well known among Croatians. Nicknamed the "good" wind, Bura is credited with providing the strong and distinctive flavours to Croatian cured meats and cheeses. Bring the flavour of the Bura to your cooking with Bura Salad & Spread Seasoning, a quick, full-flavoured seasoning mix with no preservatives or artificial additives.

It will bring out the best flavour in your food!

 

For large whole fish, octopus or squid:

Generously coat fish or other seafood with olive oil, and massage skin with Vegetable Booster or Meat Rub. Bake, fry or grill as usual. For additional flavour, sprinkle Bura Seasoned Salt over seafood once cooked.

For fish fillet, small whole fish, sliced or diced octopus, squid rings or shellfish:

Brush fish, shellfish or other seafood with olive oil and fry, bake or grill as usual. When cooked, sprinkle Vegetable Booster  generously over the seafood before serving. 

For chicken or turkey:

Mix Chilli Vegetable Booster or for a real kick Vulcano Salt with flour for a tasty crumbed coating for your chicken or turkey.

lindsay-cotter-465400-unsplash.jpg

Cocktails

For a twist of the exotic, dip the glass rim of your cocktail glass into lemon juice and then Vulcano Salt to add a delicious flavour to your Margarita or Gin and Tonic. Alternatively, use MCK Seasoned Salt instead of regular salt on your wrist for that shot of tequila!

Octopus Salad

DSC_6272.JPG

Ingredients

1 tsp MCK Seasoned Salt or Meat Rub

1 kg of tender Octopus  

200 g potatoes

80 ml of olive oil 

40 ml red wine vinegar 

1 small red onion, finely chopped

200 g cherry tomatoes, halved

2 small cucumbers, sliced

2 garlic cloves, chopped

Directions

1. Boil potatoes. Once cooled, peel and cut into 1 cm slices. 

2. Bring 2 litres of water to boil. Add the octopus and further boil for 12 minutes. Strain and cool for 5 minutes.

3. While the octopus is cooking, toss the sliced potato, tomato and cucumber together in a serving dish. In a separate container, whisk together the MCK Seasoned Salt, olive oil, vinegar and garlic to make a salad dressing. 

3. Once the octopus is cool, remove octopus skin and cut the tentacles into 5mm slices. Add to the salad and toss through with the salad dressing. 

4. Serve with fresh, crusty bread and enjoy!

Vegetable and Rice Soup

Ingredients

2 tbs MCK Seasoned Salt or Vegetable Booster

2 tbs olive oil

2 cups rice

3 medium onions, diced

6 medium carrots, grated

4 cloves of garlic, grated

1cm fresh ginger, grated

2 large zucchinis, grated

6 medium tomatoes, diced

1.5 litres water

 

Directions

1. Heat the olive oil in a large pot. Add MCK Seasoned Salt, onions, garlic, ginger and carrots and cook until onions are translucent. 

2. Add the rice, tomatoes and zucchinis and stir until coated with oil. Lower heat and cook for another 5 minutes, stirring continuously.

3. Add the water and bring to the boil, and allow to cook for 10 minutes on boil. Lower to a soft simmer and cook for a further 30 minutes or more to taste.

4. Serve with fresh crusty bread and enjoy!

monika-grabkowska-452481-unsplash.jpg

Kitchen Pantry Seasonings 

The Maestral is a summery wind from the Northwest. Known as the wind that dances between the sun and the sea, it is a favourite summer wind enjoyed by leisurely sailors and beachgoers, Maestral is a sea breeze credited with providing strong and distinctive flavours to dried herbs cured cheeses. Bring the flavour of Maestral to your cooking with the Kitchen Pantry Seasonings, quick, full-flavoured seasoning mixes with no preservatives or artificial additives. It will bring out the best flavour in your food, perfect for enjoying the summer year round

For vegetarian or vegan pasta dishes:

Simply sprinkle any of the Kitchen Pantry Seasonings over your pasta for that taste of the Maestral!

For breakfast eggs:

Add a delicious flavour to your scrambled eggs or cheese omelette. Simply add 1/4 tsp of MCK Seasoned Salt per person to your egg mix before cooking as usual, and enjoy!

For garlic bread:

For the best garlic bread at your next barbecue, add Seasoned Salt or Meat Rub to your garlic butter before spreading onto fresh, crusty bread. Bake as usual. 

For an upgrade to homemade Mexican food:

Mix MCK Seasoned Salt or Vegetable Booster to taste ​into sour cream for the perfect topping for tacos or burritos, or stir into guacamole and serve with corn chips for a delicious upgrade!

For baked potatoes:

For a delicious, unique flavour for your baked potatoes, mix Vegetable Booster into your sour cream or cream cheese and serve on your baked potato as usual with cheese, spring onions and other desired toppings

Kupus Salata

Otherwise known as Cabbage Salad, a favourite Croatian dish! 

Finely shred 1 cabbage, leaving the cabbage stalk, and place in a medium bowl. Add 1 minced garlic clove, a dash of olive oil, a dash of vinegar, and a tablespoon (to taste) of Vegetable Booster or MCK Seasoned Salt, and toss thoroughly to coat. Simple, fresh, crisp, and full of flavour!

Cream Cheese Spread

For a delicious dinner party appetiser, unique twist for an antipasto, or just as a delicious snack!

Simply mix ANY of the Kitchen Pantry Seasonings to taste into your cream cheese. Serve on a platter with fresh, crusty bread, and with a sprinkling of Meat Rub as garnish.

IMG_1365.jpg
IMG_1024.jpg

Easy Maestral Gnocchi

toa-heftiba-166015-unsplash.jpg

Ingredients

Makes 4

 

For the gnocchi:

6 large white potatoes, peeled

1 tsp salt

1 tsp cracked black pepper

2 free range eggs

2 cups plain flour

 

For the sauce:

2 tbsp Meat Rub

2 garlic cloves, crushed

2 tbsp butter

1 tsp olive oil

Directions

1. To make the gnocchi - place potatoes into a large pot of cool water, and bring to boil. Cook for 25-30 minutes, or until tender.

 

2. Drain potatoes, and set aside until cool enough to handle, but still warm. Grate potatoes into a large bowl. Add salt, pepper and 1 tsp of Meat Rub and mix thoroughly. Make a well in the centre of the potatoes and crack the eggs into the well. Whisk the eggs briefly with a fork, then, using your hands, gently mix into the potatoes until evenly distributed.

 

3. In preparation for cooking for the gnocchi, place a large pot of cold, well-salted water on to boil.

 

4. Put 1 1/2 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup of flour in reserve in case you need to flour the surface. Knead the dough quickly, incorporating the flour bit by bit. You will notice that the dough loses its stickiness and becomes more solid. Separate the dough into 4 even pieces; roll each piece into a long sausage approximately the thickness of your thumb then cut to the size of your first thumb knuckle. 

 

5. Stir the large pot of boiling salt water, and add the gnocchi. Do not overload the pot as there should be plenty of space between the gnocchi so they do not stick together. The gnocchi will rise to the surface; after another 20 seconds in the water, remove and drain.

 

6. For the sauce - melt the butter in a large pan over medium heat. Add the olive oil, crushed garlic and 1 tsp of Meat Rub. Add the gnocchi and toss until lightly golden.

7. Serve with a fresh crisp summer salad to which you can add a generous sprinkle of MCK Seasoned Salt!

Meat Rub

Peka is a traditional Croatian cooking method that uses a large cooking pot, hot coals and spices. Capture the taste of the Adriatic with our go-to mix for Peka, so simple and all the flavours you need! Meat Rub isn't just for meat, it can be used in a variety of recipes, see below for ideas.

For steak and roasts:

Massage Meat Rub onto your chosen meat, and allow to rest for 15 minutes. Cook as usual and enjoy!

For chicken:

Mix Meat Rub into olive oil, and massage onto the chicken skin. Allow to marinate for 15 minutes before cooking as usual and enjoy!

For spaghetti bolognese:

Instead of using a mass-produced packet of chemical and food additives from the store, use 1 tbsp of Meat Rub per kilo of mince and cook your bolognese as usual. 

Croatian Peka Roast

Ingredients

Serves 4

1.5 tbsp  Meat Rub 

1.5 kg of veal or pork

200 ml olive oil 

800 g potatoes, peeled, quartered lengthwise 

1 onion, cut into 8 wedges

3 capsicums, red, green and yellow

zucchini

5 carrots, peeled, sliced into 2 cm segments 

2 sprigs fresh rosemary 

100 ml white wine

Directions

1. Place meat, potatoes, onion and carrots in a flat round tray. Pour olive oil onto the meat and vegetables and massage it evenly into the food. Massage Meat Rub into the meat.

 

2. Place a bell dome over the dish and place the peka in a wood-burning oven, or under hot embers in a fireplace.

 

3. Check on the peka after 35 minutes to make sure that there is enough moisture, add olive oil if needed. , stir the meat and add the capsicum, zucchini and fresh rosemary sprigs, spooning the liquid onto them. Add white wine. Cover and return to heat for approximately 15-20 minutes. 

 

4. Remove from heat. Serve with crusty bread and a fresh, leafy salad. 

cook6.jpg
20190428_145536_001.jpg

Vegan Stuffed Capsicum

IMG_1412.jpg

Ingredients

Serves 4

8 capsicum

2 cups long-grain rice

5 Grated Carrot

1 Grated Zucchini

1 Grated Aubergine

1 Finely chopped broccoli and cauliflower

2 Finely chopped onion

Round slices of potato

2-tsp Meat Rub (per 1-kilo vegetables)

Directions

1. Preheat oven to 160 degrees

2. Mix Meat Rub and vegetables

3. Gently heat olive oil in pan on low-medium heat

and add rice to warm olive oil. Cook for 5 mins, stirring occasionally

 

4. Add Vegetables and continue stirring for approx. 2 minutes. Take off heat and leave to cool. Once cool, add vegan cheese substitute

5. Slice top off capsicums, remove seeds and Loosely stuff with rice-vegetables mixture. Add a slice of raw potato to the top of the stuffed peppers to act as a lid

6. Place capsicums into a deep baking dish and pour in tomato passata until peppers are half covered. Cover tops of peppers with aluminum foil and bake until rice is cooked (approximately 40 minutes)

For a twist of the exotic, dip the glass rim of your cocktail glass into lemon juice and then Vulcano Salt to add a delicious flavour to your Margarita or Gin and Tonic. Alternatively, use Vulcano Salt instead of regular salt on your wrist for that shot of tequila!

lindsay-cotter-465400-unsplash.jpg

Cocktails

For a twist of the exotic, dip the glass rim of your cocktail glass into lemon juice and then Vulcano Salt to add a delicious flavour to your Margarita or Gin and Tonic. Alternatively, use MCK Seasoned Salt instead of regular salt on your wrist for that shot of tequila!

Octopus Salad

DSC_6272.JPG

Ingredients

1 tsp MCK Seasoned Salt or Meat Rub

1 kg of tender Octopus  

200 g potatoes

80 ml of olive oil 

40 ml red wine vinegar 

1 small red onion, finely chopped

200 g cherry tomatoes, halved

2 small cucumbers, sliced

2 garlic cloves, chopped

Directions

1. Boil potatoes. Once cooled, peel and cut into 1 cm slices. 

2. Bring 2 litres of water to boil. Add the octopus and further boil for 12 minutes. Strain and cool for 5 minutes.

3. While the octopus is cooking, toss the sliced potato, tomato and cucumber together in a serving dish. In a separate container, whisk together the MCK Seasoned Salt, olive oil, vinegar and garlic to make a salad dressing. 

3. Once the octopus is cool, remove octopus skin and cut the tentacles into 5mm slices. Add to the salad and toss through with the salad dressing. 

4. Serve with fresh, crusty bread and enjoy!

Vegetable and Rice Soup

Ingredients

2 tbs MCK Seasoned Salt or Vegetable Booster

2 tbs olive oil

2 cups rice

3 medium onions, diced

6 medium carrots, grated

4 cloves of garlic, grated

1cm fresh ginger, grated

2 large zucchinis, grated

6 medium tomatoes, diced

1.5 litres water

 

Directions

1. Heat the olive oil in a large pot. Add MCK Seasoned Salt, onions, garlic, ginger and carrots and cook until onions are translucent. 

2. Add the rice, tomatoes and zucchinis and stir until coated with oil. Lower heat and cook for another 5 minutes, stirring continuously.

3. Add the water and bring to the boil, and allow to cook for 10 minutes on boil. Lower to a soft simmer and cook for a further 30 minutes or more to taste.

4. Serve with fresh crusty bread and enjoy!

monika-grabkowska-452481-unsplash.jpg

Kitchen Pantry Seasonings 

The Maestral is a summery wind from the Northwest. Known as the wind that dances between the sun and the sea, it is a favourite summer wind enjoyed by leisurely sailors and beachgoers, Maestral is a sea breeze credited with providing strong and distinctive flavours to dried herbs cured cheeses. Bring the flavour of Maestral to your cooking with the Kitchen Pantry Seasonings, quick, full-flavoured seasoning mixes with no preservatives or artificial additives. It will bring out the best flavour in your food, perfect for enjoying the summer year round

For vegetarian or vegan pasta dishes:

Simply sprinkle any of the Kitchen Pantry Seasonings over your pasta for that taste of the Maestral!

For breakfast eggs:

Add a delicious flavour to your scrambled eggs or cheese omelette. Simply add 1/4 tsp of MCK Seasoned Salt per person to your egg mix before cooking as usual, and enjoy!

For garlic bread:

For the best garlic bread at your next barbecue, add Seasoned Salt or Meat Rub to your garlic butter before spreading onto fresh, crusty bread. Bake as usual. 

For an upgrade to homemade Mexican food:

Mix MCK Seasoned Salt or Vegetable Booster to taste ​into sour cream for the perfect topping for tacos or burritos, or stir into guacamole and serve with corn chips for a delicious upgrade!

For baked potatoes:

For a delicious, unique flavour for your baked potatoes, mix Vegetable Booster into your sour cream or cream cheese and serve on your baked potato as usual with cheese, spring onions and other desired toppings

Kupus Salata

Otherwise known as Cabbage Salad, a favourite Croatian dish! 

Finely shred 1 cabbage, leaving the cabbage stalk, and place in a medium bowl. Add 1 minced garlic clove, a dash of olive oil, a dash of vinegar, and a tablespoon (to taste) of Vegetable Booster or MCK Seasoned Salt, and toss thoroughly to coat. Simple, fresh, crisp, and full of flavour!

Cream Cheese Spread

For a delicious dinner party appetiser, unique twist for an antipasto, or just as a delicious snack!

Simply mix ANY of the Kitchen Pantry Seasonings to taste into your cream cheese. Serve on a platter with fresh, crusty bread, and with a sprinkling of Meat Rub as garnish.

IMG_1365.jpg
IMG_1024.jpg

Easy Maestral Gnocchi

toa-heftiba-166015-unsplash.jpg

Ingredients

Makes 4

 

For the gnocchi:

6 large white potatoes, peeled

1 tsp salt

1 tsp cracked black pepper

2 free range eggs

2 cups plain flour

 

For the sauce:

2 tbsp Meat Rub

2 garlic cloves, crushed

2 tbsp butter

1 tsp olive oil

Meat Rub

Peka is a traditional Croatian cooking method that uses a large cooking pot, hot coals and spices. Capture the taste of the Adriatic with our go-to mix for Peka, so simple and all the flavours you need! Meat Rub isn't just for meat, it can be used in a variety of recipes, see below for ideas.

For steak and roasts:

Massage Meat Rub onto your chosen meat, and allow to rest for 15 minutes. Cook as usual and enjoy!

For chicken:

Mix Meat Rub into olive oil, and massage onto the chicken skin. Allow to marinate for 15 minutes before cooking as usual and enjoy!

For spaghetti bolognese:

Instead of using a mass-produced packet of chemical and food additives from the store, use 1 tbsp of Meat Rub per kilo of mince and cook your bolognese as usual. 

Croatian Peka Roast

Ingredients

Serves 4

1.5 tbsp  Meat Rub 

1.5 kg of veal or pork

200 ml olive oil 

800 g potatoes, peeled, quartered lengthwise 

1 onion, cut into 8 wedges

3 capsicums, red, green and yellow

zucchini

5 carrots, peeled, sliced into 2 cm segments 

2 sprigs fresh rosemary 

100 ml white wine

Directions

1. Place meat, potatoes, onion and carrots in a flat round tray. Pour olive oil onto the meat and vegetables and massage it evenly into the food. Massage Meat Rub into the meat.

 

2. Place a bell dome over the dish and place the peka in a wood-burning oven, or under hot embers in a fireplace.

 

3. Check on the peka after 35 minutes to make sure that there is enough moisture, add olive oil if needed. , stir the meat and add the capsicum, zucchini and fresh rosemary sprigs, spooning the liquid onto them. Add white wine. Cover and return to heat for approximately 15-20 minutes. 

 

4. Remove from heat. Serve with crusty bread and a fresh, leafy salad. 

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Vegan Stuffed Capsicum

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Ingredients

Serves 4

8 capsicum

2 cups long-grain rice

5 Grated Carrot

1 Grated Zucchini

1 Grated Aubergine

1 Finely chopped broccoli and cauliflower

2 Finely chopped onion

Round slices of potato

2-tsp Meat Rub (per 1-kilo vegetables)

Directions

1. Preheat oven to 160 degrees

2. Mix Meat Rub and vegetables

3. Gently heat olive oil in pan on low-medium heat

and add rice to warm olive oil. Cook for 5 mins, stirring occasionally

 

4. Add Vegetables and continue stirring for approx. 2 minutes. Take off heat and leave to cool. Once cool, add vegan cheese substitute

5. Slice top off capsicums, remove seeds and Loosely stuff with rice-vegetables mixture. Add a slice of raw potato to the top of the stuffed peppers to act as a lid

6. Place capsicums into a deep baking dish and pour in tomato passata until peppers are half covered. Cover tops of peppers with aluminum foil and bake until rice is cooked (approximately 40 minutes)

Vegetable Booster

The Bura is a northerly, dry wind and is well known among Croatians. Nicknamed the "good" wind. Bura is credited with providing strong and distinctive flavours to Croatian cured meats and cheeses. Bring the flavour of the Bura to your cooking with Mikki´s Vegetable Booster, a quick, full-flavoured seasoning mix with no preservatives or artificial additives. It will bring out the best flavour in your food! 

For large whole fish, octopus, or squid: 

Generously coat the fish or other seafood with olive oil, and massage skin with Vegetable Booster. Bake, fry, or grill as usual. For additional flavour, sprinkle MCK Seasoned Salt over the seafood once cooked. 

For fish fillet, small whole fish, sliced or diced octopus, quid rings, or shellfish: 

Brush fish, shellfish, or other seafood with olive oil and fry, bake, or grill as usual. When cooked, sprinkle Vegetable Booster generously over the seafood before serving. 

For chicken or turkey:

Mix vegetable booster, or for a real kick MCK Seasoned Salt, with flour for a tasty crumbed coating for your chicken or turkey.

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Cocktails

For a twist of the exotic, dip the glass rim of your cocktail glass into lemon juice and then MCK Seasoned Salt to add a delicious flavour to your Margarita or Gin and Tonic. Alternatively, use MCK Seasoned Salt instead of regular salt on your wrist for that shot of tequila!

Octopus Salad

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Ingredients

1 tsp MCK Seasoned Salt or Meat Rub

1 kg of tender Octopus  

200 g potatoes

80 ml of olive oil 

40 ml red wine vinegar 

1 small red onion, finely chopped

200 g cherry tomatoes, halved

2 small cucumbers, sliced

2 garlic cloves, chopped

Directions

1. Boil potatoes. Once cooled, peel and cut into 1 cm slices. 

2. Bring 2 litres of water to boil. Add the octopus and further boil for 12 minutes. Strain and cool for 5 minutes.

3. While the octopus is cooking, toss the sliced potato, tomato and cucumber together in a serving dish. In a separate container, whisk together the MCK Seasoned Salt, olive oil, vinegar and garlic to make a salad dressing. 

3. Once the octopus is cool, remove octopus skin and cut the tentacles into 5mm slices. Add to the salad and toss through with the salad dressing. 

4. Serve with fresh, crusty bread and enjoy!

Vegetable and Rice Soup

Ingredients

2 tbs MCK Seasoned Salt or Vegetable Booster

2 tbs olive oil

2 cups rice

3 medium onions, diced

6 medium carrots, grated

4 cloves of garlic, grated

1cm fresh ginger, grated

2 large zucchinis, grated

6 medium tomatoes, diced

1.5 litres water

 

Directions

1. Heat the olive oil in a large pot. Add MCK Seasoned Salt, onions, garlic, ginger and carrots and cook until onions are translucent. 

2. Add the rice, tomatoes and zucchinis and stir until coated with oil. Lower heat and cook for another 5 minutes, stirring continuously.

3. Add the water and bring to the boil, and allow to cook for 10 minutes on boil. Lower to a soft simmer and cook for a further 30 minutes or more to taste.

4. Serve with fresh crusty bread and enjoy!

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Kitchen Pantry Seasonings 

The Maestral is a summery wind from the Northwest. Known as the wind that dances between the sun and the sea, it is a favourite summer wind enjoyed by leisurely sailors and beachgoers, Maestral is a sea breeze credited with providing strong and distinctive flavours to dried herbs cured cheeses. Bring the flavour of Maestral to your cooking with the Kitchen Pantry Seasonings, quick, full-flavoured seasoning mixes with no preservatives or artificial additives. It will bring out the best flavour in your food, perfect for enjoying the summer year round

For vegetarian or vegan pasta dishes:

Simply sprinkle any of the Kitchen Pantry Seasonings over your pasta for that taste of the Maestral!

For breakfast eggs:

Add a delicious flavour to your scrambled eggs or cheese omelette. Simply add 1/4 tsp of MCK Seasoned Salt per person to your egg mix before cooking as usual, and enjoy!

For garlic bread:

For the best garlic bread at your next barbecue, add MCK Seasoned Salt or Meat Rub to your garlic butter before spreading onto fresh, crusty bread. Bake as usual. 

For an upgrade to homemade Mexican food:

Mix MCK Seasoned Salt or Vegetable Booster to taste ​into sour cream for the perfect topping for tacos or burritos, or stir into guacamole and serve with corn chips for a delicious upgrade!

For baked potatoes:

For a delicious, unique flavour for your baked potatoes, mix Vegetable Booster into your sour cream or cream cheese and serve on your baked potato as usual with cheese, spring onions and other desired toppings

Kupus Salata

Otherwise known as Cabbage Salad, a favourite Croatian dish! 

Finely shred 1 cabbage, leaving the cabbage stalk, and place in a medium bowl. Add 1 minced garlic clove, a dash of olive oil, a dash of vinegar, and a tablespoon (to taste) of Vegetable Booster or MCK Seasoned Salt, and toss thoroughly to coat. Simple, fresh, crisp, and full of flavour!

Cream Cheese Spread

For a delicious dinner party appetiser, unique twist for an antipasto, or just as a delicious snack!

Simply mix ANY of the Kitchen Pantry Seasonings to taste into your cream cheese. Serve on a platter with fresh, crusty bread, and with a sprinkling of Meat Rub as garnish.

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Easy Maestral Gnocchi

Ingredients

Serves 4

 

For the gnocchi:

6 large white potatoes, peeled

1 tsp salt

1 tsp cracked black pepper

2 free range eggs

2 cups plain flour

 

For the sauce:

2 tbsp Meat Rub

2 garlic cloves, crushed

2 tbsp butter

1 tsp olive oil

Directions

1. To make the gnocchi - place potatoes into a large pot of cool water, and bring to boil. Cook for 25-30 minutes, or until tender.

 

2. Drain potatoes, and set aside until cool enough to handle, but still warm. Grate potatoes into a large bowl. Add salt, pepper and 1 tsp of Meat Rub and mix thoroughly. Make a well in the centre of the potatoes and crack the eggs into the well. Whisk the eggs briefly with a fork, then, using your hands, gently mix into the potatoes until evenly distributed.

 

3. In preparation for cooking for the gnocchi, place a large pot of cold, well-salted water on to boil.

 

4. Put 1 1/2 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup of flour in reserve in case you need to flour the surface. Knead the dough quickly, incorporating the flour bit by bit. You will notice that the dough loses its stickiness and becomes more solid. Separate the dough into 4 even pieces; roll each piece into a long sausage approximately the thickness of your thumb then cut to the size of your first thumb knuckle. 

 

5. Stir the large pot of boiling salt water, and add the gnocchi. Do not overload the pot as there should be plenty of space between the gnocchi so they do not stick together. The gnocchi will rise to the surface; after another 20 seconds in the water, remove and drain.

 

6. For the sauce - melt the butter in a large pan over medium heat. Add the olive oil, crushed garlic and 1 tsp of Meat Rub. Add the gnocchi and toss until lightly golden.

7. Serve with a fresh crisp summer salad to which you can add a generous sprinkle of MCK Seasoned Salt!