Delicious Australia - (09)September 2020

INTERVIEW

SAMANTHA

JONES

PORTRAIT

PHOTOGRAPHY

BEN

DEARNLEY

FOOD PHOTOGRAPHY

NIGEL LOUGH

STYLING

KIRSTEN JENKINS

THE CHEF AND

THE BUTCHER

A:Wellthisis a Croatiansensation!Doyou
knowwhatcevapi is? Skinless sausage.
C:Well...
A:Usuallysausageis skinon, of course,
butthisoneis skinoff.
C:Whichis better?
A:Thatis uptotheaudience!Thisis my
background.It’sbeenyearsofcolcannon
andpotatoeswithyou.Nowit’stime to
gettheCroatiansensationback.
C:I’vegota Dalmatian?
A:Cevapiis juicy.It’sanessentialpartof
theCroatianmixed-grillplate.WhenI was
talkingtofooddirectorPhoebeWood
aboutthisoneaftera fewmartinis,
becauseI’mtheprinceofmeat,I was
sayingthatCroatianfoodis mostly
seafood.But,still,oneofourmain dishes
isthiscevapi,a bitof spice...
C:Whatspices?
A:Chilli,smokedpaprika...
C:Holdon,areyougoingtotell me
there’ssaltin thereaswell?
A:Nowwegettomydedicationto
you:thecabbagesalad,andI threwin
potatoesbecausewelovethemin
Croatia,too.Thenajvar– capsicumrelish.
IlovetheMed– the sun, the sea,
thesiestas.
C:I’mhaving a siesta right now listening
toyou.
A:TheMediterranean diet rules. Olive oil,
meat,fish,salads.
C:CanI dothesideyet?Warmkipfler
potatoes,justcookedandslicedthen
simplyseasonedanddrizzledwitholive
oil.Andforthecabbagesalad,throwin
someshreddedrawcabbagewith
parsley,applecider vinegar and
lemonjuice.
A:WhatdotheIrish think of the
Mediterranean?

C:Weloveit. Wegothere

everyyearandwecome

backaftertwoweeks.We

areusuallythesausage.We

gooverlikea littlepork

sausageandcomebacklike

a chorizo– burnt.Welieon

thebeachandwe get

caramelised.

A: Youare the cevapi!

CEVAPIWITHAJVAR,KIPFLER

POTATOES AND CABBAGE

SERVES 6

500geachbeefandlambmince

1 onion,coarselygrated

3 garliccloves,crushed

1 tbssmokedpaprika

1 tspchillipowder

1 tspbicarbsoda

400gkipflerpotatoes,peeled

1 tbsextravirgin olive oil, plus extra to

brush

(^1) / 4 cabbage,shredded
(^1) / 2 cupflat-leaf parsley leaves, loosely
packed
1 tbsapplecidervinegar
Juice of 1 lemon
AJVARSAUCE
2 (370g)capcisums
1 (325g)eggplant
2 garliccloves,crushed
1 tbsextravirginoliveoil
1 tbs white wine vinegar
Combinemeat,onion,garlic,paprika,
chilliandbicarb,andseason.Divide
mixtureinto 27 (approx45geach)balls.
Shapeeachportionintoa 7cmx 2cm
sausage and chill for 1 hour to set.
AnthonyPuharichisn’tgoingtoletColin
Fassnidgegetunderhisskin.Insteadhe’llputhim
to work with a zesty side for his spicy sausage.
Fortheajvarsauce,heata lightly
greasedbarbecueorchargrilltohigh.
Grillcapsicums,turningregularly,for
30 minutesoruntilthecapsicumskin
blistersandblackens.Transfertoa bowl,
coverwithplasticwrapandsetasidefor
15 minutestoloosentheskin.Whencool
enoughtohandle,peelanddiscardthe
skin.Onthesamegrill,addtheeggplant
andgrillfor30-35minutes,turning
regularly,untiltheskinblistersand
blackens.Whencoolenough to handle,
peelanddiscardtheskin.
Placethecapsicum,eggplant,garlic,
oilandwhitewinevinegarina food
processorandwhizuntilsmooth.
Seasontotasteandsetaside.
Placepotatoesin a largesaucepanof
coldsaltedwater.Coverandbringtothe
boiloverhighheat.Cookfor20-25minutes
untilpotatoesaretender,thendrain.Cut
intothirdsandtransfertoa largebowl.
Seasonanddrizzlewitholiveoil.Setaside.
Heata barbecueorchargrilltomedium
highheat.Brushcevapiwithoil,lower
heattomedium-lowandcook,turning,
for7-8minutesuntilbrowned and
cookedthrough.
Placecabbageandparsleyleavesin
abowlanddresswithapplecider
vinegarandlemonjuice.Seasontotaste.
Placecevapiona servingplatterwith
cabbagesaladandpotato. Serve with
ajvar sauce alongside.
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