Cevapcici with Ayvar Sauce and Slovene Potato Salad

Ingredients

Cevapcici

  • 250g pork mince
  • 250g lamb mince
  • 1/2 cup finely chopped onion (80g)
  • 2 Tbsp finely chopped garlic (20g)
  • 2 Tbsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp ground black pepper
  • 2 Tbsp olive oil (30ml)

Ayvar Sauce

  • 3 red capsicums
  • 1 eggplant, cut lengthways into quarters
  • 2 Tbsp olive oil (30ml)
  • 1 Tbsp dried paprika (bright red)
  • 1/2 tsp salt
  • 1 tsp lemon juice

Slovene Potato Salad

  • 1 large or 2 smaller red onions
  • 8 - 10 small potatoes (preferably yellow fleshed, red rascal or agria)
  • 6 - 10 cloves garlic, finely minced (roast briefly first if milder flavour wanted)
  • zest of 1 lemon
  • 1 Tbsp lemon juice
  • 2 Tbsp small capers
  • 1 Tbsp cider vinegar
  • 2 Tbsp olive oil (30ml)
  • 1/4 cup chopped parsley
  • salt and black pepper, to taste
  • extra salt for onions

Method

Cevapcici

Mix all ingredients thoroughly in a bowl. Shape into finger-sized sausages (approx. 20) and cook in a heavy-based pan or on a grill on low heat, turning every few min until browned on all sides and just cooked through.

Ayvar Sauce

Use tongs to char the skin of the capsicums over a gas flame then place with eggplant into a hot 200°C oven for 15 - 20min until soft. Scrape the charred skin from the capsicum and remove seeds. Add with eggplant to a food processor and pulse to a rough purée. Put into a bowl, add other ingredients and stir to combine.

Slovene Potato Salad

Slice red onion very thinly (1 - 2mm) using a slicer or sharp knife. Sprinkle generously with salt, mix through and leave for 10min to allow salt to draw out moisture. Cover with boiling water for 1 min then drain and rinse in cold water. Cook potatoes with skins on in a small pot of boiling water until just tender. Drain and cool for a few min then use a small knife to peel/scrape skin off. Slice thinly (approx. 4mm) and place in a bowl. Add remaining ingredients and mix by hand until evenly combined. Serve warm.