EAT: Capital Croatian cuisine

2009/10/23

ANUSHA K

ANUSHA K. samples some Eastern European food and finds it delicious fare.
COMBINING rustic homemade dishes and European charm is Restaurant Dubrovnik at Solaris, Mont Kiara in Kuala Lumpur.

You’ll enjoy a unique European dining experience as you sample a mix of traditional recipes from Spain, France, Greece, Italy and Croatia.

Much attention is given to food preparation and using the freshest of products. There’s a variety of salads, sandwiches and other light dishes for lunch, while dinner diners can expect more hearty meals like lamb and steak.

The restaurant is also known for its traditional specialty of peka, a dish of chicken or lamb baked in a wood fire oven covered by a bell-shaped lid.

As its forte is Croatian cuisine, I recommend you start your meal with the Croatian appetiser, palacinke. It’s essentially crepe filled with cream and cheese, and then baked in the oven. More of a savoury dish, it can be rather filling, so savour it slowly.

If you fancy something lighter, then the Spaghetti Alla Buzara, which is spaghetti with prawns tossed in a light garlic, parsley, olive oil and white wine sauce, is a good choice. Similar to Spaghetti Aglio Olio but with a thicker sauce, do add chilli flakes if you need a spicy kick.

If seafood is what you’re craving, then I recommend the riba grah, a grilled fish fillet on a bed of white beans, served with butter rice. The fish is sweet sea bass that has been tossed in breadcrumbs before serving. Crunchy and succulent, it’s delicious! I particularly liked the white beans and the accompanying sauce.

The next course was Dubrovnik’s signature dish, Lamb Croatia. Similar to a steak, the lamb is slow-cooked until medium rare with its signature black peppercorn sauce. It was tender and juicy. Enjoy it with steamed carrots and broccoli.

But my favourite is the pommes dauphine potatoes. Similar to fried potato balls, they were crunchy on the outside and soft and sweet inside.

The list of desserts are endless at Dubrovnik, but opt for something different like Turkish coffee, for instance. Served in a small espresso cup, it’s strong and meant for true coffee lovers.

Happy hours start from 2pm until 7pm where you can enjoy 30 per cent discounts on all beverages and desserts.

Light and delicious Spaghetti Alla Buzara.

Lamb Croatia You’ll need: l 1 leg of lamb l A pinch of salt l A pinch of pepper l 10 black peppercorns l Handful of parsley l Packet of cooking cream Method: First, cut a 5cm steak out of the leg of lamb. Rub some salt onto the meat and leave aside. Heat the pan to the highest temperature and pan-fry the lamb four minutes on each side. Then place the lamb in the oven (grill function) for another seven minutes at 170oCelsius.

To prepare the sauce, use the juices from the pan-fried lamb steak and saute it with some black peppercorns and parsley before adding the cooking cream. Add salt and pepper, cook to reduce the sauce. Once the sauce has thickened, remove from stove and pour over the lamb steak. Serve with steamed vegetables.

Pommes Dauphine Potatoes Remove skin from a few medium-sized potatoes. Boil them until soft. Then mashed them till smooth, before adding salt and some flour to get a thick dough. Using a small ice-cream mould, scoop out the potato mash and fry them in hot oil until golden brown. Tip: For the lamb, you could use cooking cream (easily available in supermarkets) or you can use whipping cream. Cook the lamb to the degree you prefer: well cooked, medium rare or rare. For the Pommes, it’s best to use imported potatoes as they are tastier and easier to mash. If you rather not use a mould, simply make round balls using your palm.