2020 KEEN YOUNG COOK FINALIST: AVA WATKINS

Bosnian Cevapi served with Garlic Flatbread & an Aubergine dip

"I chose my recipe because it shows a range of skills whilst also being simplistic. Bosnia is a beautiful country with beautiful cuisine that sometimes gets looked over as it is not a well known country. Both my parents fought in the Bosnian war and ate this meal, it was clearly a favourite."

Ingredients

  • 180g Ground Beef

  • 90g Ground Pork

  • 1 bulb Garlic

  • Salt

  • Pepper

  • Paprika

  • Baking Soda

  • 100g Plain Flour

  • 50g Plain Yogurt

  • 100g Butter

  • Olive oil

  • An Aubergine

  • 2 Red Bell Peppers

  • A bunch of flat leaf parsley

  • 1 Large White Onion

Method

Cevapi-

In a large bowl mix together all ingredients.

Using slightly over 1 Tbsp. of meat mixture per sausage, shape the mixture into sausages the size and shape of a fat finger

Place all the formed sausages in a single layer on a platter. Cover the platter and refrigerate for at least 1 hour

When you are ready to cook your sausages, preheat your grill to medium heat, 350-400°F. (You should be able to hold your hand a few inches from the cooking grate for 5-7 seconds.)

Grill the sausages using a fine grate grill pan for 4-5 minutes a side, until golden and springy.

 

Flatbread-

Mix the flour, yogurt and baking powder in a bowl until a dough is formed.

Allow the dough to sit aside to rest.

Whilst the dough is resting, melt the butter in a pan and add the crushed, minced garlic and leave on low heat to infuse.

Heat a large flat bottom frying pan with butter until the butter is slightly brown.

Roll out a small portion of dough into a 1cm thick circle

Place into the pan and cook until crispy but slightly doughy in the middle.

Brush on the garlic butter and serve whilst warm.

 

Aubergine Dip-

 

Roast all the vegetables with their skin on in the oil, salt and pepper until soft and slightly charred.

 

When they’re finished cooking, add all the vegetables and the coriander into a food processor or blender and blend until slightly chunky.

 

Allow to cool slightly, add to a bowl, top with extra coriander and serve.

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