Cevapi with ajvar

Name: Cevapi with ajvar
Total time: 1 h 30 min
Yield: 6
Ingredients: 750 g quality minced beef; 400 g higher-welfare minced pork; 1 small bulb of garlic, plus 4 cloves; 2 teaspoons bicarbonate of soda; 1 teaspoon sweet smoked paprika; 1 large free-range egg; 150 ml sparkling water; olive oil; 6 red peppers; 2 aubergines; 1 bunch of fresh flat-leaf parsley; 2 lemons; extra virgin olive oil; 1 onion; 6 flatbreads; pickled guindilla peppers optional; sour cream

Grilled meat, red pepper relish, flatbreads

“These flatbreads filled with grilled meat (cevapi) and red pepper sauce (ajvar) are ideal if you have your mates coming over. Make the cevapi at least a few hours before you want to cook them, or ideally the night before. ”

Serves 6

Cooks In1 hour 30 minutes plus chilling time

DifficultyNot too tricky

Jamie Magazine Beef Alfresco Father's day Minced beef Mains

Nutrition per serving

Calories 596 30%
Fat 29.3g 42%
Saturates 11.7g 59%
Sugars 13.7g 15%
Salt 2g 33%
Protein 45.2g 90%
Carbs 40.3g 16%
Fibre 6g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

750 g quality minced beef
400 g higher-welfare minced pork
1 small bulb of garlic, plus 4 cloves
2 teaspoons bicarbonate of soda
1 teaspoon sweet smoked paprika
1 large free-range egg
150 ml sparkling water
olive oil
6 red peppers
2 aubergines
1 bunch of fresh flat-leaf parsley
2 lemons
extra virgin olive oil
1 onion
6 flatbreads
pickled guindilla peppers , optional
sour cream

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Jamie Magazine

By Jamie Oliver

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Method

Place the minced beef and pork in a large bowl, then peel and crush in the 4 cloves of garlic. Sprinkle over the bicarbonate of soda and paprika, and season.
Crack in the egg and use your hands to scrunch everything together. Add as much of the sparkling water as you need to make a smooth, pliable mixture.
Divide the meat into 10 to 12 pieces and roll each one into a sausage shape, about 10cm long and 2cm thick. Place the cevapi on an oiled baking tray, cover with clingfilm and chill in the fridge until needed.
For the ajvar, preheat the oven to 230ºC/450ºF/gas 8.
Place the whole peppers and aubergines on a large roasting tray along with the unpeeled garlic bulb and roast in the oven for 30 to 40 minutes, or until the veg skins are blackened, turning halfway through.
Place the charred peppers and aubergines in a bowl, cover with clingfilm and leave for 20 minutes, to steam off the skins. Once they’ve cooled slightly, pull off and discard the skins, seeds and stalks and chop the flesh on a board.
Squeeze out the garlic from 6 of the roasted cloves and add it to the veg along with most of the parsley, then chop it all together (if you have much roasted garlic leftover, stir it into softened butter and store in the fridge – it’s great for garlic bread!).
Keep chopping everything together, season with sea salt and black pepper, squeeze over the juice of 1 of the lemons and drizzle over a good lug of oil. Adjust the seasoning to taste, then set aside.
Finely chop the remaining parsley and tip into a bowl. Peel, finely chop and add the onion, squeeze over the juice from the remaining lemon, then mix together. Set aside.
Just before you’re ready to serve, warm your flatbreads in the oven, and preheat a griddle pan over a high heat. Add the cevapi and griddle for 10 to 12 minutes, or until cooked through.
Spread some ajvar on top of the warm flatbreads, with a couple of cevapi and a guindilla pepper (if using) on top of each, a dollop of sour cream and the herby onions on the side.

Jamie Magazine

By Jamie Oliver