Both sets of Helena Nuic’s grandparents came to New Zealand from Croatia. While West Auckland was home, Helena says she grew up with strong ties to Croatia, via the language, music, stories and, of course, food.
She explains, “My Croatian Kitchen began as a way to preserve the memories and traditions passed on to me by my family.”
It began with an old family recipe book which, as Helena describes, had “thin pages and fading ink holding recipes from family, loved ones who have passed and new friends”. “My Croatian Kitchen is not just a collection of recipes” according to Helena “but a collection of traditions that should not be lost”.
Helena describes Hvar, where her family come from, as her home, despite not growing up there. The idyllic island where throngs of tourists that descend every summer is, in Helena’s world, a laid back place where food, family, conversation and connection are central to the way of life.
As Helena shares her family recipes, she paints a picture of life on the island where “family and friends are central, and food is a language of its own”.
Croatian food, Helena explains, “is authentic and simple, with a belief that less is more. It is not about an explosion of competing flavours but rather a defined, honest and always delicious representation of food.”
She says, “The recipes that Baba has taught my mama, that she has taught me, are their own kind of history … Every bite is the taste of home.”
Keen to enjoy a bite of Helena’s home? Hard copies of My Croatian Kitchen have sold out, but the ebook is still available at mycroatiankitchen.bigcartel.com
You can also follow Helena, who often travels back to Croatia, on her Instagram page @helena.kitchen_
Frigane Paprikena Salatu
(Fried Capsicum Salad)
Sweet and succulent capsicums meet tangy vinegar and bold olive oil to create the ultimate side dish to any fresh summer meal.
16-20 capsicums/peppers
(red, yellow & orange)
Olive oil
4-6 garlic cloves
1 tsp salt
½ tsp black pepper
½ cup red wine vinegar
2 tsp malt or balsamic vinegar
Place whole peppers in two large covered fry pans or stock pots with olive oil generously covering the base.
Fry the peppers on high heat, once vigorous frying begins, turn down to a moderate heat. Have pot lids partially covering the peppers.
Turn peppers frequently to ensure all sides are cooked through. Peppers will have some charring but ensure heat is low enough to cook the peppers. This takes 20-30 minutes.
Once peppers are softened and sautéed, prick each with a fork. Fry for a further 5 minutes with the lid partially covering. Set aside ensuring the lid fully covers the pot or fry pan to allow the juices from the peppers to be released.
Place vinegars, salt and pepper in a shaker or jar and shake well. Finely chop the garlic. Quantities of vinegar, garlic, salt and pepper can be modified to suit you.
Arrange peppers into serving dishes and sprinkle with chopped garlic. Pour over the vinegar, salt and black pepper mixture.
From the pans or pots pour over the olive oil and liquids from the peppers. If there is excess oil, ensure the darker liquid from the peppers is maximised by removing it from the oil, pouring it onto the peppers then adding the oil according to taste.
Peppers should be three-quarters covered in the oil/vinegar mix, allowing further infusion of flavours.
Tip:
This salad can be prepared in advance as it can keep in the fridge for a week or so and is more flavoursome on day 2 or 3 of being prepared as flavours become more intense.
