Delicious Australia – (06)June 2019

TUERONG FARM SOURDOUGH

FLATBREADS, COD ROE AND DILL

SERVES 4-6 AS A STARTER

Begin this recipe 1 day ahead.

4g dried yeast

2 tsp runny honey

460g Tuerong Farm Kittyhawk flour

Extra virgin olive oil spray, to grease

WHIPPED COD ROE

110g white bread, crusts removed

90g white cod roe

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1 garlic clove, sliced

1 small eschalot, finely chopped

(^1) / 2 cup (125ml) light olive oil
Juice of 1 lemon
DILL PESTO
1 long red chilli (optional),
seeds removed, roughly chopped
1 bunch dill with stems
1 garlic clove, sliced
1 tsp finely chopped preserved lemon
(^1) / 4 cup (35g) pumpkin seeds (pepitas),
toasted
(^1) / 3 cup (80ml) extra virgin olive oil,
plus extra to serve
Juice of 1 lemon
DAVE VERHEUL
EMBLA & LESA RESTAURANTS
To make the flatbreads, place 260ml
warm water, yeast and honey in a stand
mixer fitted with the dough hook and
knead gently to combine. Set aside in
a warm spot for 10 minutes or until the
surface starts to look foamy. Add flour
and^1 / 2 tsp salt flakes, and knead on
low speed for 6-8 minutes or until
dough comes together and is smooth.
If dough is a little dry add^1 / 2 tsp water
at a time. Cover with a clean tea towel
and set aside to rest for 45 minutes.
Transfer dough to a lightly greased bowl
and cover with plastic wrap. Set aside to
prove at room temperature for 1 hour,
then refrigerate overnight.
The next day, for the whipped cod roe,
place the bread in a bowl and run cold
water over it until completely soaked, then
drain and squeeze out the excess water.
Place bread in a blender with the cod roe,
garlic and eschalot, and whiz until smooth.
With the motor running, gradually add the
oil in a thin, steady stream until combined.
Add lemon juice and season to taste. Set
aside until ready to serve.
For the dill pesto, place all ingredients,
including chilli, if using, in a blender and
whiz until smooth. Season to taste and
set aside until ready to serve.
Remove the dough from the fridge.
Preheat a chargrill pan or barbecue to
high heat. Place dough on a lightly floured
surface and divide into 6 pieces. Roll out
each piece until 5mm thick. In batches,
spray each flatbread with oil and cook for
2-3 minutes each side or until charred and
cooked through.
Serve with whipped roe and pesto.
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