See Ingredients

Serbian Pork Stew

Cut the meat into cubes and make kebabs, salt them, brush with oil and then barbecue. While the meat is cooking, chop the bacon into small cubes and fry gently until the fat melts, then add the onion and fry gently in the bacon fat until it falls apart. Add the chopped red pepper. Remove the meat from the skewers, add to the pan and cook gently until the meat is tender and the sauce has come together. Add the tomato and cook a few minutes more. When finished, add the finely chopped garlic and ground peppers. Add hot chilli powder if desired.
Serve with home-made bread or rolls.


Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.


  • Ingredients:
  • 1 kg pork neck (or mixed pork and veal);
  • 200 gm bacon;
  • 4-5 brown onions;
  • 10 red peppers, roasted, peeled and chopped;
  • 500 gm peeled and chopped tomatoes;
  • 2 heads garlic;
  • salt;
  • ground dried peppers;
  • hot chilli powder if desired

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