Mince | Charlotte's VVeb

Recipe: Balkan Ćevapčići Served with Ajvar

21/06/201106/03/2017 by Charlotte J

I can’t lie, ćevapčići is probably one of my favourite finds from Eastern Europe. The ground beef sausage shaped burgers are popular across Yugoslavia and are traditionally served with flat breads, kajmak and ajvar (more of my favourites!). The kind people at Cox & Kings recently sent me a jar of ajvar (an aubergine and red pepper condiment) they picked up while in the region, so I thought it was the perfect excuse to whip up my own ćevapi. I like to add a bit of an Ottoman twist with some cumin and coriander. Find out how to recreate memories from your time in the Balkans below…

Ingredients (serves 6 as a starter, 4 as a main)

500g mince beef

250g mince pork or veal

1 white onion, finely chopped

1 garlic clove, crushed

1/2 tsp paprika

1 tsp vegeta (optional)

1 tsp ground cumin

1 tsp ground coriander

25g plain flour

10 tbsp rapeseed oil

Instructions

Preheat oven to 180 degrees C

Mix the mince, spices, garlic and onion together in a bowl

Form into sausage shapes

Roll each sausage in plain flour

Put in the fridge to chill for 10 minutes

Heat the oil in a griddle pan and gently fry each ćevap

Place the ćevapi in an ovenproof dish and heat in the oven for 20 minutes

Serve with flatbreads, sour cream, ajvar, and salad

Of course if you don’t live in a studio flat and have the luxury of outside space (and the sun should appear) you can always barbecue the ćevapi instead!

The ajvar was courtesy of our friends at Cox & Kings who provide fabulous tailor-made holidays all over the world including Serbia and other East European destinations.

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Russian Zakuski / закуски Recipe: Meatballs Braised in Sour Cream

03/02/201106/03/2017 by Charlotte J

The Russians are not commonly famed for their cuisine yet the nation boasts some fantastic dishes. In my opinion, the simple are always the best and I love these Russian beef meatballs braised in sour cream which would make up a zakuski board for guests upon arrival. They are very easy to make, though they do require some time as it is best to chill them thoroughly before cooking to prevent them breaking up.

Here’s my recipe…

Ingredients

500g minced beef

50g breadcrumbs

3 tbsp chopped parsley

1 small white onion, grated

20g plain flour

25g butter

3 tbsp sunflower oil

700ml sour cream

Instructions

Mix the beef, two tbps of parsley, breadcrumbs and onion

Form the mixture into small balls

Roll the balls in the flour

Chill in the fridge for 20 minutes

Fry each ball in oil and butter

Rest the meatballs until just before serving

When you want to serve them, heat sour cream in a saucepan and add the meatballs

When everything is thoroughly heated serve and sprinkle with remaining parsley

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Lamb Meatball Soup with Vegetables

02/09/200918/10/2016 by Charlotte J

This family recipe combines flavours from the Mediterranean, the Middle East and Central Europe. Variations of the recipe are popular in Romania, Bulgaria and in the East Adriatic region. It can be made as a starter, or as I did, for as a hearty main course. It is ideal for using up all your leftover vegetables. It’s the ultimate in one pot cooking; serve it with some crusty bread and hey presto – a delicious meal!

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Chicken Bitki

20/05/200917/10/2016 by Charlotte J

This Polish dish reminds me a lot of cevapi in the Balkans but a much lighter version. Chicken Bitki are like little sausages/meatballs, coated in flour and fried. In Poland chicken is normally more gamey, so if you can, get cornfed chicken or alternatively, use guinea fowl. I have never used chicken mince before and was not convinced about the combination with nutmeg and mushrooms, but in fact, they were quite delicious indeed.

Ingredients (to make 12)

15g butter

115g flat, portobello mushrooms, finely chopped

50g white breadcrumbs

350g chicken breast, minced or chopped finely

2 eggs separated

1/4 tsp grated nutmeg

2 tbsp plain flour

3 tbsp oil

Instructions

Melt butter in a pan

Fry mushrooms for 5 minutes until soft

Allow mushrooms to cool and mop up any liquid/butter

Mix breadcrumbs, chicken, egg yolks, nutmeg, salt and pepper and then the mushrooms

Whisk the egg whites until stiff

Stir half the egg white into the chicken mixture, then fold the remainder

It is not necessary, but I would recommend that you then put the mixture in the refrigerator for 30 minutes as it becomes easier to mold the bitki

Shape the mixture into 12 even long meatballs, 2.5cm wide and 7.5cm long

Roll each bitki in flour

Heat oil in frying pan

Heat the bitki for 10 minutes, turning until evenly golden brown and cooked through

Serve hot with a green salad and pickled beetroot

Serve!