GRILLED CEVAPI GRILLED CEVAPI
SKEWERS WITH PICKLESSKEWERS WITH PICKLES
MAKES 12 SKEWERSMAKES 12 SKEWERS
Cevapi is a skinless sausage from the Cevapi is a skinless sausage from the
Balkans. You will need 12 skewers.Balkans. You will need 12 skewers.12 (about 750g) cevapi sausages (from 12 (about 750g) cevapi sausages (from
selected supermarkets and butchers)selected supermarkets and butchers)
2 tbs olive oil2 tbs olive oil
8 Lebanese flatbreads8 Lebanese flatbreads
2 white onions, cut into wedges2 white onions, cut into wedges
Pickled turnips and pickled yellow Pickled turnips and pickled yellow
chillies or peppers (from Middle chillies or peppers (from Middle
Eastern food shops or selected delis), Eastern food shops or selected delis),
mint leaves and garlic dip, to servemint leaves and garlic dip, to serveHeat a chargrill pan or barbecue to high Heat a chargrill pan or barbecue to high
heat. Thread cevapi onto skewers. Drizzle heat. Thread cevapi onto skewers. Drizzle
with oil. Grill for 5 minutes, turning, or until with oil. Grill for 5 minutes, turning, or until
cooked through. Transfer to a tray and set cooked through. Transfer to a tray and set
aside, loosely covered with foil, to rest.aside, loosely covered with foil, to rest.
Meanwhile, grill flatbreads in cevapi Meanwhile, grill flatbreads in cevapi
cooking juices for 90 seconds each side or cooking juices for 90 seconds each side or
until heated through. Wrap hot flatbreads until heated through. Wrap hot flatbreads
in a clean tea towel to keep warm.in a clean tea towel to keep warm.Place flatbreads on a serving platter. Place flatbreads on a serving platter.
Add skewers, onion and mint, and serve Add skewers, onion and mint, and serve
with pickles and garlic dip.with pickles and garlic dip.PUMPKIN NAM JIM SKEWERSPUMPKIN NAM JIM SKEWERS
MAKES 6 SKEWERSMAKES 6 SKEWERS
You will need 6 long skewers.You will need 6 long skewers.(^11) // 22 small Jap pumpkin, seeds removed, small Jap pumpkin, seeds removed,
cut into 6 x 3.5cm-thick wedgescut into 6 x 3.5cm-thick wedges
1 tbs sunflower oil1 tbs sunflower oil
Baby coriander leaves and chopped Baby coriander leaves and chopped
roasted salted cashews, to serveroasted salted cashews, to serve
CORIANDER NAM JIMCORIANDER NAM JIM
(^11) // 22 small garlic clove small garlic clove
4 long green chillies, seeds 4 long green chillies, seeds
removed, choppedremoved, chopped
Finely grated zest and juice of 1 limeFinely grated zest and juice of 1 lime
(^11) // 33 cup (80ml) fish sauce cup (80ml) fish sauce
2 tsp finely grated palm sugar2 tsp finely grated palm sugar
2 bunches coriander, leaves picked 2 bunches coriander, leaves picked
(reserve 6 coriander roots, (reserve 6 coriander roots,
washed and chopped)washed and chopped)
1 tbs sunflower oil1 tbs sunflower oil
Grilled cevapi
skewers with pickles
CHIMICHURRI CHICKEN WING
SKEWERS WITH SPICED RICESKEWERS WITH SPICED RICE
SERVES 6SERVES 6
You will need 6 long skewers.You will need 6 long skewers.
1.5kg chicken wings, tips removed, 1.5kg chicken wings, tips removed,
halved through the jointhalved through the joint
(^11) // 44 cup (20g) salt flakes cup (20g) salt flakes
500g microwave rice (we used wild 500g microwave rice (we used wild
rice and brown rice mixture)rice and brown rice mixture)
250g cherry tomatoes, halved250g cherry tomatoes, halved
(^11) // 22 red onion, finely chopped red onion, finely chopped
(^11) // 22 bunch each parsley and coriander, bunch each parsley and coriander,
leaves picked, finely chopped, plus leaves picked, finely chopped, plus
extra coriander leaves to serveextra coriander leaves to serve
1 avocado, cut into wedges1 avocado, cut into wedges
Lemon wedges, to serveLemon wedges, to serve
CHIMICHURRICHIMICHURRI
1 long red chilli, chopped1 long red chilli, chopped
1111 // 22 tbs each dried oregano and tbs each dried oregano and
smoked paprika (pimenton)smoked paprika (pimenton)
(^11) // 22 bunch each parsley and coriander, bunch each parsley and coriander,
leaves and stalks choppedleaves and stalks chopped
(^11) // 22 red onion, chopped red onion, chopped
(^11) // 22 cup (125ml) olive oil cup (125ml) olive oil
(^11) // 33 cup (80ml) runny honey cup (80ml) runny honey
(^11) // 44 cup (60ml) red wine vinegar cup (60ml) red wine vinegar
Place chicken and salt in a large saucepan, Place chicken and salt in a large saucepan,
cover with water and place over high cover with water and place over high
heat. Bring to a gentle simmer to partially heat. Bring to a gentle simmer to partially
cook, then drain and transfer to a tray cook, then drain and transfer to a tray
to cool. When cool enough to handle, to cool. When cool enough to handle,
thread chicken onto skewers (make sure thread chicken onto skewers (make sure
each piece sits flat to ensure even each piece sits flat to ensure even
cooking). Set aside.cooking). Set aside.
Meanwhile, for the chimichurri, place all Meanwhile, for the chimichurri, place all
ingredients in a small food processor and ingredients in a small food processor and
whiz until smooth. Transfer whiz until smooth. Transfer^11 // 44 cup (60ml) cup (60ml)
chimichurri to a bowl and set aside. Brush chimichurri to a bowl and set aside. Brush
chicken with remaining chimichurri.chicken with remaining chimichurri.
Heat a chargrill pan or barbecue to Heat a chargrill pan or barbecue to
medium-high. Grill chicken, turning medium-high. Grill chicken, turning
frequently and brushing with cooking frequently and brushing with cooking
juices, for 12 minutes or until cooked. juices, for 12 minutes or until cooked.
To make the rice salad, microwave To make the rice salad, microwave
rice according to packet instructions. rice according to packet instructions.
Toss rice, tomato, onion and herbs with Toss rice, tomato, onion and herbs with
reserved chimichurri. Transfer salad to a reserved chimichurri. Transfer salad to a
serving bowl and top with avocado and serving bowl and top with avocado and
skewers. Serve with lemon wedges and skewers. Serve with lemon wedges and
extra coriander.extra coriander.
FASTER FOOD.FASTER FOOD.