Meat Mar­ket

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.

delicious - - CONTENTS -

Honour­ing our butcher’s her­itage with a Croa­t­ian favourite.

A: Well this is a Croa­t­ian sen­sa­tion! Do you know what ce­vapi is? Skin­less sausage.

C: Well…

A: Usu­ally sausage is skin on, of course, but this one is skin off.

C: Which is bet­ter?

A: That is up to the au­di­ence! This is my back­ground. It’s been years of col­can­non and pota­toes with you. Now it’s time to get the Croa­t­ian sen­sa­tion back.

C: I’ve got a Dal­ma­tian?

A: Ce­vapi is juicy. It’s an es­sen­tial part of the Croa­t­ian mixed-grill plate. When I was talk­ing to food di­rec­tor Phoebe Wood about this one after a few mar­ti­nis, be­cause I’m the prince of meat, I was say­ing that Croa­t­ian food is mostly seafood. But, still, one of our main dishes is this ce­vapi, a bit of spice…

C: What spices?

A: Chilli, smoked pa­prika…

C: Hold on, are you go­ing to tell me there’s salt in there as well?

A: Now we get to my ded­i­ca­tion to you: the cab­bage salad, and I threw in pota­toes be­cause we love them in Croa­tia, too. Then aj­var – cap­sicum rel­ish. I love the Med – the sun, the sea, the sies­tas.

C: I’m hav­ing a siesta right now lis­ten­ing to you.

A: The Mediterran­ean diet rules. Olive oil, meat, fish, sal­ads.

C: Can I do the side yet? Warm kipfler pota­toes, just cooked and sliced then sim­ply sea­soned and driz­zled with olive oil. And for the cab­bage salad, throw in some shred­ded raw cab­bage with pars­ley, ap­ple cider vine­gar and lemon juice.

A: What do the Ir­ish think of the Mediterran­ean?

C: We love it. We go there ev­ery year and we come back after two weeks. We are usu­ally the sausage. We go over like a lit­tle pork sausage and come back like a chorizo – burnt. We lie on the beach and we get caramelise­d.

A: You are the ce­vapi!



500g each beef and 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


1/4 cab­bage, shred­ded

1/ 2 cup flat-leaf pars­ley leaves, loosely


1 tbs ap­ple cider vine­gar

Juice of 1 lemon


2 (370g) cap­cisums 1 (325g) egg­plant

2 gar­lic cloves, crushed 1 tbs ex­tra vir­gin olive oil 1 tbs white wine vine­gar

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.

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.

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

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.

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.

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.

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