International | Change
header_funky_cevapcici

Funky Ćevapčići

A simple dish with impressive results.

  • Ingredients:

    • 4 Aviko Gratins Cream & Cheese
    • 400 g beef neck
    • 450 g beef shank
    • 150 g white beef fat or lamb
    • 1 onion
    • 3 cloves of garlic
    • 20 g salt
    • 2.5 g ground black pepper
    • 3 tbsp olive oil
    • Ajvar, on the side
    • Pickled onions, for serving

    Ajvar
    • 1 kg of red bell pepper
    • 500 g aubergines
    • 1-2 red peppers
    • 4-5 cloves of garlic
    • 500 ml extra virgin olive oil

    Pickled onion
    • 1 red onion
    • 120 ml apple cider vinegar

    mobile_header_funky_cevapcici
Cream cheese gratins

Used product

801751 Aviko Premium gratin cream and cheese 1500g

    Gratins Cream & Cheese

    Saves time & work

    Method

    Prep Time: 30 minutes - Waiting: 1 hour
    Preparation: 25 minutes

    • Ask the butcher or do it yourself: first cut the fat into smaller pieces and then the meat into smaller pieces. Grind everything together twice.
    • Finely chop the onion and finely chop the garlic. Add the onion and garlic with the salt and pepper to the meat. Mix briefly until cohesive, it should not be mixed too firmly. Add a little water if necessary. For extra fluffiness, add 1 teaspoon of baking powder.
    • Cover and let the meat mixture rest in the refrigerator for at least 1 hour to allow the flavour to develop. Spending a night or 48 hours in the fridge is also fine.
    • For kebabs from the meat, form sausages 5-6 cm long and 1.5 cm thick. When you’re making shaslicks, you can sprinkle some ground paprika on a plate to roll the shaslicks.
    • Prepare the gratins according to the instructions on the packaging. Heat the olive oil in a frying pan and fry the kebabs for 3-5 minutes until brown and cooked through. Turn them occasionally. You can also rub it with olive oil and grill it on the barbecue!
    • Serve the kebabs with some ajvar, sweet and sour onions and the gratins.
       

    Ajvar

    Basic recipe

    • Roast the peppers and aubergines until blackened and tender on all sides.
    • When the peppers are roasted, place them in a plastic bag and seal it tightly. The steam will loosen the skin from the flesh, making them easier to peel.
    • Remove the skin and seeds from the peppers. Peel the aubergines as well. Cut the vegetables into pieces.
    • Pour 500ml of oil into a large, wide saucepan and heat over medium heat. Add the chopped vegetables to the pan, stirring constantly so they don’t burn. Allow the moisture from the vegetables to evaporate sufficiently. If you can see the bottom of the pan after stirring the vegetables with a spatula, it’s a sign that the sauce is almost ready.
    • Finely chop the red pepper; remove the seeds if desired. Grate or crush the garlic. Season the paprikaaubergine sauce with the red pepper, garlic and salt.
       

    Pickled onion

    Basic recipe, for 1 jar

    • Cut the red onions into rings or strips that are as thin as possible. You can use a mandolin, but a sharp knife works well too.
    • Put all the sliced red onions in a jar of your choice. A bowl also works, but a jar is easier to store in the fridge.
    • In a measuring cup, mix apple cider vinegar, salt, sugar and 240 ml of warm - not boiling! - water. Stir well to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions. Make sure they are completely submerged in the liquid. Leave to marinate for 1 hour.
    • Close the jar and store in the refrigerator (max. 3 weeks).
       
    • Tip: For sweeter onions, add more sugar and for spicier onions, add less sugar. Feel free to replace the sugar
      with honey or maple syrup.
    recipes