Atlas Masterclass

Cevapi sausage, red capsicum sauce, potato and dill

CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

INGREDIENTS:

Cevapi mixture

Red capsicum sauce

Sour cream

Potato (1/2 of supplied)

Capsicum, any colour (1/2 of supplied)

Asparagus

Dill (1/3 of supplied)

Vegetarian:

Goats cheese, eggplant

 

YOU’LL NEED‭:‬ Knife, large frying pan, medium pot, knife, chopping board

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), salt

ALLERGENS: Garlic, onion, gluten, dairy (v)

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD: 

1. Cook the potatoes: Bring a medium saucepan of salted water to the boil. Quarter the potatoes and add to the boiling water. Cook the potatoes for 10 minutes or until almost cooked through. Drain the potatoes once cooked.

2. Prepare the vegetables: Wash all the vegetables. Remove the woody ends from the asparagus. Slice the capsicum into thin strips. Pick the dill leaves. Finely chop half of the dill and reserve the remainder for serving.

3. Cook the cevapi: Using wet hands, press the sausages into small sausage shapes. Make five cevapi per person. Heat a splash of oil in a medium frying pan over high heat. Cook the cevapi, in batches, for 5 minutes or until cooked through and browned all over. Remove from the pan. Reserve the pan with juices for later use. Cevapi can also be grilled on a barbecue or char grilled.

4. Grill the vegetables: Place the potatoes into the oil of the frying pan where the sausages were cooked. Gently crush the potatoes and coat in the cooking juices. Cook for five minutes over high heat until potatoes start to crisp. Add the capsicum and asparagus into the pan and continue to cook for an other 5 minutes or until vegetables are browned and cooked through. Remove the potatoes and mix through the chopped dill. Continue to cook the asparagus and capsicum until they blister.

5. To serve: Spread the red capsicum sauce onto the serving plate. Top with the cevapi, potatoes and dill, asparagus and capsicum. Spoon the sour cream over the dish and top with the remaining dill leaves.

 

VEGETARIAN METHOD:

1. Cook the potatoes: Bring a medium saucepan of salted water to the boil. Quarter the potatoes and add to the boiling water. Cook the potatoes for approximately 10 minutes or until almost cooked through. Drain the potatoes once cooked.

2. Prepare the vegetables: Wash all the vegetables. Remove the woody ends from the asparagus. Slice the capsicum into thin strips. Pick the dill leaves. Finely chop half of the dill and reserve the remainder for serving.

3. Cook the eggplant: Score lengthwise stripes into the skin of the eggplant. Heat a splash of oil in a medium frying pan over high heat. Cook the eggplant for 10 minutes or until cooked through and browned all over. Remove from the pan. Eggplant can also be grilled on a barbecue or char grilled.

4. Grill the vegetables: Heat another splash of oil in the frying pan then add the potatoes. Gently crush the potatoes and coat in the oil. Cook for five minutes, over high heat, until the potatoes start to crisp. Add the  capsicum and asparagus into the pan and continue to cook for another 5 minutes or until vegetables are browned and cooked through. Remove the potatoes and mix through the chopped dill. Continue to cook the asparagus and capsicum until they blister.

5. To serve: Spread the red capsicum sauce onto a serving plate. Top with the egg plant, goats cheese, potato and dill, asparagus and capsicum. Spoon the sour cream over the potatoes and top with the remaining dill leaves.

For downloadable pdf version, click here.