Prvomajska podpeka / Labour Day meal
Včeraj smo praznovali mednarodni praznik delavstva, prvi maj, ki ga praznujejo v večini držav sveta.
V Sloveniji se na ta dan družimo ob kresovih in se ponavadi v dobri družbi še bolj dobro najemo. Ker me je tam nekje v nekem kotu stanovanja še vedno čakal bosanski sač, za katerega se priložnost, da bi ga preizkusil, kar ni in ni hotela pojaviti, sem se odločil, da ga končno le preizkusim in pripravim prvomajsko podpeko - po slikah sodeč skromno priznavam, da je uspela.
Ob prijetni toploti ognja in dežni plohi, ki nas ni uspela pregnati, sem nahranil 7 ljudi in mislim, da bi jih lahko vsaj še 5. Pod velikim pokrovom posode naložene z žerjavico sem namreč skrival približno 3 kg krompirja, 2 kg zelenjave in 6-7 kg mesa, vse tja od jagnjetine do teletine. Dve uri in pol sem skrbel, da je temperatura posode ostajala enaka ter da prijetno kramljanje med zbranimi ne bi zamrlo, vmes sem enkrat le dvignil pokrov in obrnil meso. Hrano sem postregel z domačim svežim kruhom, ki je s svojo hrskavo skorjo poskrbel za mljaskajoča usta, s svojim rustikalnim okusom pa je prefinjeno zaokrožil pripravljeno pojedino.
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Yesterday we celebrated the International Labour Day, the first of May, which is celebrated in most countries of the world.
In Slovenia we usually gather around bonfires on this day and spend time with good company and even better food. Because there was still a Bosnian »sač« waiting for me in some corner of the apartment and the opportunity to use it still didn´t appear, I decided to finally try it and prepare a huge Labour Day meal – according to the pictures I modestly admit that it was a success.
Around the warmth of the fire and by the short insignificant raining moment that didn´t make us to go back in the house, I was able to fed 7 people and could easily fed at least 5 more. Under the big lid of the cast iron container I was hiding around 3 kg of potatoes, 2 kg of vegetables and 6-7 kg of meat, from lamb to veal. For approximately two and a half hours I was making sure that the temperature of the pan remained the same and that the pleasant chatting between the people didn´t stop – in the meantime I just lifted the lid to turn the meat over. The food was soon served with homemade fresh bread, which made a crunchy mouthfeel with its crunchy crust, and with its rustic taste it finely rounded the prepared meal.
