Preparing dishes in a kettle belongs among the oldest methods of preparing food, next to barbecue.
Cooking outdoor results in special flavours and aromas of food. Primarily it is due to individual experience and recipe, which is often specific for its ratio of ingredients and amounts of seasonings. Preparing food in a kettle takes time and the amounts you get are abundant, so gather your friends and family and enjoy the special culinary time outdoors. Late,sunny summer days are ideal for preparing food in a kettle, be it outdoor, in a vineyard, resorts, in the countryside or in special huts for hunters and fishermen.

Such meals are characteristic for their diversity in ingredients, so they usually contain several kinds of meat (if they are meat dishes) or several kinds of fish, vegetables and combinations of seasonings, depending on individual taste of the chef. Diversity of ingredients, without much mixing, where the kettle is just being turned around itself, blends the juices into a unique whole, developing special flavours with much culinary stroke, skill and passion.

Various kinds of dishes can be prepared in a kettle: stew (meat or mushroom), various kinds of paprikash, for instance: venison, beef, fish, shepherd’s stew, beans and similar.

Slavonian shepherd’s stew and fish paprikash are renowned meals that are not prepared in a kettle, but belong among the traditional gastronomic offering of the continental restaurants and are a typical gastronomic example of Slavonia.

Venison kettle or river fish kettle belong among true culinary challenges due to their preparation and expectations from the flavour. Hunters and fishermen are often true connoisseurs in preparing venison or fish kettles, and often competitions are organized in preparing such kettle meals.

Personally, I am a great fan of the piquant fish paprikash, which requires several types of good quality river fish. Traditionally it was prepared for family gatherings, and not even rain could stop the main chef in his intent. Fish paprikash poured over wide noodles would be of thick fish structure and boldly stinging the palates. I relate my personal experience to the autumn and to the beef and pork kettle that would be prepared for grape gathering in large quantities. Crackling of the open fire, kettle on the trivet, long simmering of the ingredients and irresistible aromas make the whole scene tempting. The entire experience is rounded by serving the meal directly from the kettle. Natural and aligned with the culinary secret of any good kettle.