Contact GPW

Have any recipe requests, cooking questions or just want to say hi?  The GPW would love to hear from you!

Please use the form to send her a message. If you would like a reply, please include your email address.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

IMG20180110113423.jpg

Farzana's Homemade Chevups

My Good Parsi Sister in law made homemade chicken chevups for the kids a few months back. Given I have been avoiding processed foods with preservatives/additives (which I believe were causing migraines) I simply LOVED these! I have slightly tweaked her recipe to make a beef and lamb mince version, but you can chop and change to suit what ingredients you have on hand. I also like to freeze half after kneading so I have a batch ready to defrost and roll.

Makes approx. 25

Preparation Time: 10 minutes / Cooking Time: 15 minutes

Ingredients:

  • 500g lamb mince
  • 500g beef mince
  • 1/2 tsp pepper powder
  • 1/2 tsp garlic powder
  • 1 tsp dried herbs (try an Italian mix, or sumac powder)
  • 2 tsp fine salt
  • 1 egg
  • 2 tbls fried onion paste

Method:

  1. Add all ingredients into a large mixing bowl.
  2. Knead with hands for approximately 7 minutes, until mixture becomes uniform and springy. NOTE - At this point you can freeze half for future use.
  3. Preheat oven to fan-grill setting at 190°C
  4. Line a baking tray with baking paper. Roll heaped tablespoons of the mince mixture in your hands to resemble chevups (a sausage around 10 cm long), and place on tray.
  5. Fan grill for 15 minutes. Remove from oven and leave for 5 minutes to cool.

These are great for lunchbox snacks, a breakfast treat with crumpets and maple syrup, or in a bun as a hot dog! They will last a few days in the fridge once coooked, or raw mix will last 2 months if frozen.

Enjoy! GPW