CAVOLO NERO & ’NDUJA PIZZA
SERVES 4
1111 // 22 tbs olive oil tbs olive oil
2 garlic cloves, crushed2 garlic cloves, crushed
1 cup (240g) ricotta1 cup (240g) ricotta
(^33) // 44 cup (60g) finely grated pecorino cup (60g) finely grated pecorino
(^11) // 22 bunch cavolo nero, thick stalks bunch cavolo nero, thick stalks
trimmed, blanched, refreshedtrimmed, blanched, refreshed
80g ’nduja (Italian spreadable salami – 80g ’nduja (Italian spreadable salami –
from good grocers) or from good grocers) or gluten-free
spicy salami, finely chopped
1 long red chilli, halved lengthways1 long red chilli, halved lengthways
Sunflower sprouts and dried Sunflower sprouts and dried
chilli flakes, to servechilli flakes, to serve
PIZZA DOUGHPIZZA DOUGH
1111 // 33 cups (200g) gluten-free plain flour, cups (200g) gluten-free plain flour,
plus extra to dustplus extra to dust
(^11) // 22 cup (75g) gluten-free self-raising flour cup (75g) gluten-free self-raising flour
2 tbs flaxseed meal (from health food 2 tbs flaxseed meal (from health food
shops and selected supermarkets)shops and selected supermarkets)
(^11) // 44 cup (35g) potato flour cup (35g) potato flour
(^11) // 44 cup (40g) gluten-free oat flour cup (40g) gluten-free oat flour
(from health food shops and (from health food shops and
selected supermarkets)selected supermarkets)
1 tsp (5g) dried yeast1 tsp (5g) dried yeast
1 tsp xanthan gum (from health 1 tsp xanthan gum (from health
food shops)food shops)
1 egg, plus 1 eggwhite1 egg, plus 1 eggwhite
(^11) // 33 cup (80ml) olive oil cup (80ml) olive oil
(^11) // 22 tsp apple cider vinegar tsp apple cider vinegar
1 cup (250ml) milk, warmed1 cup (250ml) milk, warmed
Grease a large baking tray and line with Grease a large baking tray and line with
baking paper. For the pizza dough, sift baking paper. For the pizza dough, sift
the dry ingredients and 1 tsp salt flakes the dry ingredients and 1 tsp salt flakes
into a bowl.into a bowl.
Place the egg, eggwhite, oil, vinegar Place the egg, eggwhite, oil, vinegar
and milk in a stand mixer fitted with and milk in a stand mixer fitted with
the hook attachment and beat until the hook attachment and beat until
well combined. Gradually add the dry well combined. Gradually add the dry
ingredients and beat until combined. ingredients and beat until combined.
Turn out dough onto a lightly floured Turn out dough onto a lightly floured
work surface and knead for 2 minutes or work surface and knead for 2 minutes or
until smooth. Transfer to a lightly oiled until smooth. Transfer to a lightly oiled
bowl, cover and set aside in a warm place bowl, cover and set aside in a warm place
for 45 minutes to rest (note: it won’t rise for 45 minutes to rest (note: it won’t rise
like dough containing gluten).like dough containing gluten).
Preheat oven to 200°C. Turn out dough Preheat oven to 200°C. Turn out dough
onto a lightly floured work surface and onto a lightly floured work surface and
roll into a large, 1cm-thick oval. Transfer roll into a large, 1cm-thick oval. Transfer
to prepared tray.to prepared tray.
To make the topping, combineTo make the topping, combine 1 tbs
oil, garlic and cheeses in a bowl and
spread evenly over dough. Top with spread evenly over dough. Top with
cavolo nero, cavolo nero, ’nduja and chilli, and drizzle
with remaining 2 tsp oil. Bake pizza for with remaining 2 tsp oil. Bake pizza for
20-30 minutes or until golden and cheese 20-30 minutes or until golden and cheese
is bubbling (cover with foil if the top is bubbling (cover with foil if the top
browns too quickly during cooking).browns too quickly during cooking).
Scatter with sunflower sprouts, chilli Scatter with sunflower sprouts, chilli
flakes and salt flakes to serve.flakes and salt flakes to serve.
CRAB, PARSNIP & WARM CRAB, PARSNIP & WARM
SPICED BUTTER BEAN SALADSPICED BUTTER BEAN SALAD
SERVES 4SERVES 4
3 parsnips, halved lengthways3 parsnips, halved lengthways
1 tbs honey1 tbs honey
(^11) // 44 cup (60ml) olive oil cup (60ml) olive oil
2 x 400g cans butter beans, 2 x 400g cans butter beans,
rinsed, drainedrinsed, drained
2 garlic cloves, crushed2 garlic cloves, crushed
(^11) // 44 tsp ground cinnamon tsp ground cinnamon
1 tbs chopped rosemary leaves1 tbs chopped rosemary leaves
Juice of Juice of^11 // 22 an orange an orange
1 radicchio, leaves separated1 radicchio, leaves separated
2 witlof (Belgian endive – we used red 2 witlof (Belgian endive – we used red
and white), leaves separatedand white), leaves separated
250g picked crab meat (from fishmongers)250g picked crab meat (from fishmongers)
Sunflower seeds, to serveSunflower seeds, to serve
HONEY, ORANGE & CIDER DRESSINGHONEY, ORANGE & CIDER DRESSING
Finely grated zest of Finely grated zest of^11 // 22 an orange, an orange,
plus juice of 1 orangeplus juice of 1 orange
2 tbs honey2 tbs honey
1 tbs apple cider vinegar1 tbs apple cider vinegar
(^11) // 44 cup (60ml) olive oil cup (60ml) olive oil
For the dressing, whisk all ingredients For the dressing, whisk all ingredients
in a bowl. Set aside.in a bowl. Set aside.
Blanch parsnip in a saucepan of boiling Blanch parsnip in a saucepan of boiling
water for 3 minutes or until just tender. water for 3 minutes or until just tender.
Drain, refresh in iced water, then remove Drain, refresh in iced water, then remove
and pat dry with paper towel.and pat dry with paper towel.
Heat honey and half the oil in a large Heat honey and half the oil in a large
frypan over high heat. Add parsnip and frypan over high heat. Add parsnip and
cook for 2-3 minutes each side or until cook for 2-3 minutes each side or until
golden. Remove and set aside, covered, golden. Remove and set aside, covered,
to keep warm. Wipe out frypan.to keep warm. Wipe out frypan.
Add remaining 1Add remaining 1^11 // 22 tbs oil to frypan tbs oil to frypan
and place over high heat. Add beans, and place over high heat. Add beans,
garlic, cinnamon and rosemary, and cook, garlic, cinnamon and rosemary, and cook,
stirring every 2 minutes, for 6-8 minutes stirring every 2 minutes, for 6-8 minutes
or until beans are browned. or until beans are browned. Add orange
juice and cook, stirring, for 30 seconds juice and cook, stirring, for 30 seconds
or until reduced slightly.or until reduced slightly.
Arrange radicchio and witlof on a large Arrange radicchio and witlof on a large
serving platter. Drizzle with three-quarters serving platter. Drizzle with three-quarters
of the dressing. Add the parsnip, bean of the dressing. Add the parsnip, bean
mixture and crab, and drizzle with mixture and crab, and drizzle with
remaining dressing. Season and scatter remaining dressing. Season and scatter
with sunflower seeds. Serve immediately.with sunflower seeds. Serve immediately.
RICOTTA & ROASTED RICOTTA & ROASTED
GRAPE CHEESECAKEGRAPE CHEESECAKE
SERVES 6-8SERVES 6-8
1kg fresh ricotta1kg fresh ricotta
(^22) // 33 cup (190g) thick Greek-style yoghurt cup (190g) thick Greek-style yoghurt
(^11) // 33 cup (50g) rapadura sugar cup (50g) rapadura sugar
2 eggs2 eggs
Finely grated zest and juice of Finely grated zest and juice of
(^11) // 22 an orange an orange
1kg black grapes1kg black grapes
2 tbs honey2 tbs honey
ALMOND & CINNAMON BASEALMOND & CINNAMON BASE
3 cups (300g) almond meal3 cups (300g) almond meal
(^11) // 22 cup (75g) rapadura sugar cup (75g) rapadura sugar
120g unsalted butter, melted, cooled120g unsalted butter, melted, cooled
1 tsp ground cinnamon1 tsp ground cinnamon
Preheat oven to 180°C. Grease a 22cm Preheat oven to 180°C. Grease a 22cm
round springform cake pan.round springform cake pan.
For the base, combine all ingredients For the base, combine all ingredients
in a bowl and press evenly into the base in a bowl and press evenly into the base
of prepared pan. Bake for 14 minutes or of prepared pan. Bake for 14 minutes or
until golden. Reduce oven to 160°C.until golden. Reduce oven to 160°C.
To make the filling, place ricotta, To make the filling, place ricotta,
yoghurt, sugar, eggs and orange zest in yoghurt, sugar, eggs and orange zest in
a food processor and whiz until smooth. a food processor and whiz until smooth.
Pour into prepared pan and smooth the Pour into prepared pan and smooth the
surface. Bake for 1 hour 15 minutes or surface. Bake for 1 hour 15 minutes or
until almost set. Turn off oven. Leave until almost set. Turn off oven. Leave
cheesecake in the oven, with the door cheesecake in the oven, with the door
ajar, for 2 hours or until cooled. Chill ajar, for 2 hours or until cooled. Chill
for 3 hours or until completely cold.for 3 hours or until completely cold.
Preheat the oven to 220°C. Grease Preheat the oven to 220°C. Grease
a baking tray and line with baking paper. a baking tray and line with baking paper.
Place grapes on prepared tray and Place grapes on prepared tray and
gently toss with honey and orange juice. gently toss with honey and orange juice.
Roast for 15 minutes or until grapes start Roast for 15 minutes or until grapes start
to split. Remove from oven and set aside to split. Remove from oven and set aside
for 10 minutes to cool slightly.for 10 minutes to cool slightly.
Arrange warm grapes on cheesecake. Arrange warm grapes on cheesecake.
Drizzle with grape cooking juice and cut Drizzle with grape cooking juice and cut
into slices to serve.into slices to serve.
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