The_Australian_Women_Weekly_Food_Issue_21_2016

Lifestyle Food

PRAWN&CRABSWEET

POTATO SLIDERS

PREP + COOK TIME 35 MINUTES MAKES 12

The sweet potatoes need to be

about 7cm in diameter, as they will

serve as the buns for the sliders.

3 purple−skinned, white−fleshed

sweet potatoes (1kg), unpeeled

¼ cup (60ml) extra virgin olive oil

12 large green king prawns (300g),

peeled, deveined, with tails intact

2 cups (50g) watercress sprigs

¼ cup fresh micro sorrel leaves

¼ cup fresh coriander leaves

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 medium avocado (250g)

CRAB FILLING

200g cooked crab meat

½cup(60g) crème fraîche

½ clove garlic, crushed

1 green onion, chopped finely

1 tablespoon finely

chopped fresh chives

1 tablespoon nigella seeds

2 tablespoons horseradish cream

1 tablespoon lemon juice

GOAT’S CHEESE

& FIG JAM ROAST

BEEF ON FLATBREAD

PREP + COOK TIME 1 HOUR 30 MINUTES
SERVES 4 (MAKES 10 FLATBREADS)

650g blade beef roast
1 teaspoon cracked black pepper
1 clove garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons extra virgin olive oil
150g tub fig and walnut paste
50g baby rocket leaves
100g soft goat’s cheese
1 lemon, zested

FLATBREAD
1½ cups (225g) 100 per cent cornflour
1½ cups (225g) buckwheat flour
2 eggs, beaten lightly
1 tablespoon extra virgin olive oil,
plus 1 tablespoon extra
¾ cup (10ml) water, approximately

1 Preheat oven to 180°C/160°C fan.
2 Coat beef in combined pepper,
garlic, rind and half the oil. Season.
Place in an oiled baking tray. Roast
for 50 minutes or until cooked as
desired. Cover tightly with foil; rest
for 10 minutes before carving.
3 Meanwhile, make flatbread.
4 To serve, spread four flatbread
with paste, top with rocket, beef
and crumbled cheese. Drizzle with
remaining oil and sprinkle with
zest, to serve. Season. Top with
micro herbs, if you like.

FLATBREAD
Combine dry ingredients in a medium
bowl; make a well in the centre. Add
egg, oil and enough water to form a
soft dough. Knead on a floured
surface until smooth. Divide dough
into 10 portions; roll each portion into
a 3mm−thick, 20cm oval. Brush with
extra oil; cook on a heated grill pan
(or barbecue) for 3 minutes each side
or until browned and crisp.

1 Cut eight 8mm−thick rounds,

from each sweet potato (you

need 2 rounds in total); discard

tapered ends. Brush rounds with

2 tablespoons of the olive oil;

season. Cook rounds, in batches,

on a heated grill plate (or barbecue)

for 6 minutes each side or until

cooked through. Remove from heat;

keep warm.

2 Make crab filling.

3 Coat prawns in remaining olive

oil; season. Cook prawns on heated

grill plate for 1 minute each side or

until just cooked through. Remove

from heat; cover to keep warm.

4 Place watercress, sorrel and

coriander in a small bowl with

extra virgin olive oil and juice,

season; toss gently to combine.

Mash avocado in a small bowl.

5 Place 12 sweet potato

rounds on a board; top each

with crab filling, a prawn,

mashed avocado and watercress

salad. Top with remaining sweet

potato rounds.

CRAB FILLING

Combine ingredients in a small

bowl; season.

“I just love the flavour of

these recipes, which are great

to serve at a shared table.”

Louise Patniotis, Food Editor, AWW Cookbooks