ARTICHOKE AND PEPPER FLATBREAD
Serves 10-12
750ml flour
5ml salt
15ml sugar
10g sachet of instant yeast
60ml olive oil
200-300ml warm water
TOPPING
30ml olive oil
2 onions, cut into thin wedges
10ml chopped garlic
1 red pepper, seeded and sliced
400g can of artichoke hearts, drained and quartered
salt and pepper
100g black olives, pitted
Combine the flour, salt, sugar and yeast in a bowl. Add the olive oil and enough warm water to make a dough that is soft but not sticky. Knead well until smooth and elastic. Put the dough into an oiled plastic bag and leave to rise for 20 minutes.
Remove the dough from the bag, knead gently and roll out on a lightly floured surface to form a large oval. Place the dough on a greased baking tray and pile the topping on top. Bake at 200ºC for 20-25 minutes until dough is golden brown and crisp. Remove and cut into slices for serving.
TOPPING: Heat the olive oil in a frying pan and fry the onions over a medium heat until soft.
Add the garlic and pepper and cook for five minutes until peppers are soft. Remove from the heat and add the artichokes, seasoning and olives.
RACK OF LAMB WITH DUKKAH CRUST AND COUSCOUS
Serves 4
DUKKAH
150g mixed nuts (almonds, hazelnuts and pistachio)
30ml sesame seeds
15ml whole cumin seeds
15ml coriander seeds
5ml salt flakes
10ml sugar
1 egg white, lightly beaten
2x4 rib racks of lamb
salt and pepper
COUSCOUS
250ml couscous
250ml boiling chicken stock
45ml dukkah
45ml chopped coriander
salt and pepper
1 handful of pomegranate rubies
DUKKAH: Put the nuts on a baking tray and toast in the oven at 180°C until lightly browned.
Remove and cool.
Put the sesame, cumin and coriander seeds in a small non-stick frying pan and toast until fragrant.
Put the nuts, seeds, salt and sugar into a food processor and pulse until the nuts are chopped.
Do not over-process or the mixture could turn into a paste. Mix about 80ml of this dukkah with enough egg white to form a paste.
Put the racks, fat side down, into a non-stick frying pan and fry until nicely browned, then brown the rack all over. Remove and cool slightly.
Stand the rack on a baking tray and pack the dukkah mixture on to the sides of the rack.
Roast in the oven for 10-15 minutes to cook through.
Remove and serve with couscous.
COUSCOUS: Put the couscous into a bowl and pour over the stock.
Cover and set aside for 2 minutes. Fluff with a fork and stir in the dukkah, coriander and seasoning.
Fold through the pomegranate rubies.
APPLE, PEAR AND HALOUMI SALAD
Serves 4-6
300g haloumi cheese, cut into slices
flour for dusting
oil for frying
2 apples, cored and cut into thin wedges
1-2 pears, cored and sliced into thin wedges
3-4 radishes thinly sliced
2 carrots, peeled and cut into thin julienne strips
a pillow packet of mixed lettuce
60g pecan nuts, chopped
DRESSING
45ml olive oil
30ml orange juice
15ml honey
5ml wholegrain mustard
5ml chopped garlic
Dip the slices of haloumi lightly in flour and fry in a little olive oil until golden brown on both sides.
Drain on paper towel. Put the apples, pears, radishes and carrots in a bowl and toss to combine. Line a salad serving dish with the lettuce.
Add the mixed apple and pears. Add the cooked haloumi, scatter over the nuts and drizzle with the dressing. Serve immediately.
DRESSING: Put all the ingredients in a screw-top jar and shake well to combine.
GOOSEBERRY FOOL
SERVES 6
500g fresh gooseberries
125ml water
15ml custard powder, mixed with 10ml cold water
250ml cream, whipped
CUSTARD
250ml milk
5ml vanilla extract
3 egg yolks
60ml castor sugar
Place the gooseberries in a saucepan with the water. Bring to the boil and simmer until the fruit is soft. Remove and liquidise to form a purée. Return the purée to the saucepan.
Add the custard powder paste and bring to the boil to thicken. Remove and cool completely.
Fold the cream into the prepared custard and swirl through the cooled gooseberry mixture.
Spoon into serving glasses and chill in the fridge for two to three hours before serving.
CUSTARD: Heat the milk and vanilla in a saucepan over medium heat until just below boiling.
Beat the egg yolks and castor sugar until creamy.
Pour some of the heated milk over the eggs, whisk and pour back into the saucepan.
Bring to a simmer, whisking constantly, until thickened. Cool.
Angela Day, Saturday Star