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Beef stake in basil marinade


Roast chicken with aromatic butter


Stuffed dock leaves


Risotto milanese with shrimps and peas


Beef stake in basil marinade


Cut beef into thick stakes, cover with basil olive oil and leave to marinate in the fridge for 24 hours.

Combine butter at room temperature with all ingredients to make aromatic butter, wrap with aluminium foil and put in the fridge to cool well.

In a casserole simmer red vine with honey and hot paprika, to reduce into sauce (quantity of the sauce should be one quarter of the initial liquid quantity). Wash and dry the corn salad, season with olive oil and salt.

Simmer chunks of champignons in a saute pan with small amount of olive oil. When liquid evaporates add half quantity of vine sauce, dice of butter and salt to taste then simmer for a little while before taking it off the heat.

In other frying pan roast beef-stakes with little olive oil, 3 minutes on each side. Salt stakes to taste and leave to rest for 5 minutes.

Place champignons on a serving plate then the meat and finally a piece of aromatic butter on top add vine sauce and corn salad on the side.

Ingredients: 2 servings

  • 500 g beef stake,
  • 50 ml olive oil with basil,
  • 60 g butter,
  • 2 teaspoons ground hot paprika,
  • 1 grated clove garlic,
  • salt, pepper,
  • 400 ml red vine,
  • 1 tablespoon honey,
  • 2 chilies,
  • 500 g champignons,
  • olive oil,
  • butter,
  • sea salt,
  • pepper,
  • red vine hot sauce
  • corn salad, olive oil,
  • sea salt



For marinade: Prepare the marinade evening before you are going to roast the chicken. Combine in a bowl salt, sugar, pepper, garlic cloves and onion cut into chunks. Pour in some hot water to help it melt then add as much cold water as to immerse the whole chicken. Cover with aluminium foil and let soak overnight in the fridge. Next morning take the chicken out of the marinade dry it well and leave to rest.

For aromatic butter: Combine in a bowl softened butter, grated garlic, grated lemon zest, finely chopped rosemary and parsley, salt and pepper, mix well. Coat the chicken with aromatic butter outside and inside.

Roasting: Peel potatoes cut in half and cook in plenty of salted water for about 15 minutes, drain and distribute over roasting pan bottom. Between potatoes distribute small red onions.

Place the chicken on top. You may stuff chicken with lemon quarters. Tie chicken legs with rope. Cover the roaster and put into oven to bake for one hour at 180°C. After that, from time to time open the roaster, cover the chicken with some aromatic butter and continue roasting. After two hours take off the cover to add garlics bulbs cut in half, rosemary branch and champignons then bake open at 220 °C. From time to time you may coat the chicken with some aromatic butter.

When chicken skin is crunchy brown take it out of the roaster together with garlic and rosemary and place in the roaster lid, then cover with aluminium foil. Extract most of the liquid from the roaster into a pan and return the roaster into oven to brown the vegetables. You may make a gravy from the roasting liquid: bring it to boil, add the rest of aromatic butter with 1-2 tablespoons of flour mixing with wire all the time to break all lumps. When gravy is thick enough pour it into serving bowl.

Serve the chicken with gravy and vegetables on the side, garlic bulb halfs and slices of lemon.

Ingridients: 2 servings

  • 1 chicken,
  • 2 tablespoons salt,
  • 2 tablespoons sugar,
  • mix pepper seed,
  • 2 cloves garlic,
  • 1 small onion,
  • ca 1 litre water,
  • 100 g butter,
  • 2 cloves garlic,
  • 2 small branches of fresh rosemary,
  • tablespoon of chopped fresh parsley,
  • 1 lemon zest,
  • sea salt, pepper,
  • 1 kg potato,
  • 300 g mini red onion (or regular size onion cut in chunks),
  • 2 whole bulbs of garlic,
  • 300 g champignons,
  • 1-2 teaspoons flour.



Put rice in a saucepan, cover with water and bring to boil. Then take the pan off the stove and leave to rest.

Simmer finely chopped onion with little olive oil in a casserole then add grated carrot and celery season with salt and simmer till tender, add meat and simmer over high heat constantly mixing. When meat is brownish take off the heat season with salt and pepper, add rice (strain excess water) and leave to cool.

Wash well dock leaves and cut the stalks. Soak the leaves in hot water for 30 seconds then pour over icy water and strain the leaves. Take one leaf at a time put one tablespoon of filling onto it and roll up. Place the rolls in a stew pan and cover with water, put in a teaspoon of ground hot paprika and some olive oil.

Cook covered over moderate heat for about 40 minutes. Turn off and leave to rest for 20 minutes. Serve with yogurt.

Ingridients: 4 servings

  • 4 bunches fresh dock leaves (or chard leaves),
  • 500 g mixed ground beef and pork,
  • 4 tablespoons rice,
  • 1 carrot,
  • 100 g celery root,
  • 1 onion,
  • 1 clove garlic,
  • 1 teaspoon ground hot paprika,
  • olive oil, sea salt, pepper
  • yogurt

Risotto milanese with shrimps and peas


Simmer finely chopped shallot with olive oil and butter to soften, add rice and stir fry till it comes white. Season with saffron (previously soaked in hot water), add stock and wine in small portions mixing frequently till rice become tender (about 20 minutes).

Remember to keep it all the way with little liquid and mix to get it creamy (keep the stock hot all the time as cooking temperature of the rice should not fall).

In the meantime cook peas in lot of boiling water, strain and let cool (to keep vivid green colour).

In a small skillet stir fry chopped garlic with olive oil, add shrimps and season with salt, fry briefly. When the rice is almost done add garlic to taste, dice of butter and grated Parmesan, combine well. Put in finely chopped fresh parsley, peas and shrimps. Combine, cover and leave to rest for 5 minutes. Serve with Parmesan and a drop of olive oil.

Ingredients: 4 servings

  • olive oil,
  • dice of butter,
  • 4-5 shallots,
  • 2-3 cloves garlic,
  • 400 ml short grain rice (Arborio),
  • 1 l chicken (or vegetable stock),
  • 200 ml white vine,
  • pinch of saffron,
  • 300 g peas,
  • 300 g shrimps,
  • sea salt, pepper,
  • 50 g Parmesan,
  • lemon,
  • fresh parsley to serve

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