Beef mince

Cevapi with ajvar, kipfler potatoes and cabbage

Name: Cevapi with ajvar, kipfler potatoes and cabbage recipe
Yield: 6
Ingredients: 500g each beef & lamb mince; 1 onion, coarsely grated; 3 garlic cloves, crushed; 1 tbs smoked paprika; 1 tsp chilli powder; 1 tsp bicarb soda; 400g kipfler potatoes, peeled; 1 tbs extra virgin olive oil, plus extra to brush; 1/4 cabbage, shredded; 1/2 cup flat-leaf parsley leaves, loosely packed; 1 tbs apple cider vinegar; Juice of 1 lemon; 2 (370g) capsicums; 1 (325g) eggplant; 2 garlic cloves, crushed; 1 tbs extra virgin olive oil; 1 tbs white wine vinegar

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Sep 03, 2020

Anthony Puharich isn’t going to let Colin Fassnidge get under his skin. Instead, he’ll put him to work with a zesty side for his spicy sausage.

500g each beef & lamb mince
1 onion, coarsely grated
3 garlic cloves, crushed
1 tbs smoked paprika
1 tsp chilli powder
1 tsp bicarb soda
400g kipfler potatoes, peeled
1 tbs extra virgin olive oil, plus extra to brush
1/4 cabbage, shredded
1/2 cup flat-leaf parsley leaves, loosely packed
1 tbs apple cider vinegar
Juice of 1 lemon

Ajvar sauce

2 (370g) capsicums
1 (325g) eggplant
2 garlic cloves, crushed
1 tbs extra virgin olive oil
1 tbs white wine vinegar

Method

1.

Combine meat, onion, garlic, paprika, chilli and bicarb, and season. Divide mixture into 27 (approx 45g each) balls. Shape each portion into a 7cm x 2cm sausage and chill for 1 hour to set.
2.

For the ajvar sauce, heat a lightly greased barbecue or chargrill to high. Grill capsicums, turning regularly, for 30 minutes or until the capsicum skin blisters and blackens. Transfer to a bowl, cover with plastic wrap and set aside for 15 minutes to loosen the skin. When cool enough to handle, peel and discard the skin. On the same grill, add the eggplant and grill for 30-35 minutes, turning regularly, until the skin blisters and blackens. When cool enough to handle, peel and discard the skin.
3.

Place the capsicum, eggplant, garlic, oil and white wine vinegar in a food processor and whiz until smooth. Season to taste and set aside.
4.

Place potatoes in a large saucepan of cold salted water. Cover and bring to the boil over high heat. Cook for 20-25 minutes until potatoes are tender, then drain. Cut into thirds and transfer to a large bowl. Season and drizzle with olive oil. Set aside.
5.

Heat a barbecue or chargrill to medium high heat. Brush cevapi with oil, lower heat to medium-low and cook, turning, for 7-8 minutes until browned and cooked through.
6.

Place cabbage and parsley leaves in a bowl and dress with apple cider vinegar and lemon juice. Season to taste. Place cevapi on a serving platter with cabbage salad and potato. Serve with ajvar sauce alongside.