seriously? It's quite fatty but I tend to buy a piece of butterflied i think shoulder or breast or something, it's very expensive in comparison but really pure meat and not a lot of fat. Add lots of rosemary, mint, black pepper and if you wish, garlic. You can't go wrong.
Also apparently (I'm yet to try it) is to do it in a moroccan kinda way with apricots, almonds and i think raisins.
Nov-21-2009 08:24
Ian
Not dead yet.
Registered: Dec 2001
Location: UK
There was a spanish place that shut down due to recession nearby, I always wanted to try their slow-roasted sucking pig too
Nov-21-2009 08:26
Renzo
where am i
Registered: Jan 2004
Location:
Yeah, seriously. Never had any. I'll definitely make it a point to buy some at the market. Thanks for the advice.
Nov-21-2009 08:28
Ian
Not dead yet.
Registered: Dec 2001
Location: UK
it's a great meat in that it can take a lot of strong flavours with it, but can be equally tasty with just a bit of mixed peppercorns. Pork & Beef can easily get too lost when things like garlic and herbs are added, lamb is often just enhanced by them
Nov-21-2009 08:30
smekzg
Supreme tranceaddict
Registered: Jun 2008
Location: Wanderer's cellphone, son.
quote:
Originally posted by Moongoose
We have a place here in Celje though, where they make absolutely amazing chevapi (and kajmak...so delicious...expensive as hell though) but then again its ran by a serb so its quite understandable
Same thing in Zagreb. The best Chevapi restaurant is run by the Serb.
it is a bit expensive too, but really worth it.
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Nov-21-2009 12:33
Fledz
Banned
Registered: Sep 2006
Location: London UK
quote:
Originally posted by smekzg
Same thing in Zagreb. The best Chevapi restaurant is run by the Serb.
it is a bit expensive too, but really worth it.
Give me the address so I know to look out for it next time I'm in Zagreb.
