through the potato). Thinly slice down
through the potato at 3mm intervals
until the knife hits the skewer. Repeat
with remaining potato.
One hour into the lamb cooking time,
add potato to casserole. The potato
will become tender in the remaining
cooking time, but not golden.
Meanwhile, for the roast pears, place
pears in an ovenproof frypan. Brush with
oil, then add verjuice, vanilla pods and
seeds, bay leaf and thyme. Sprinkle with
sugar and^1 / 2 tsp salt flakes. Set aside.
After 4 hours of cooking has elapsed,
remove casserole lid and increase oven
to 220°C. Baste potato with cooking
liquid and spoon buttermilk curds onto
lamb to caramelise. Return lamb to oven,
uncovered. At the same time, place pears
on the lowest shelf of the oven. Roast
for 30 minutes or until the buttermilk
curds and pears are golden.
Set pears aside, loosely covered with
foil, to keep warm. Transfer lamb to
a large tray and set aside, loosely
covered with foil, to rest.
Transfer three-quarters of the cooking
liquid to a saucepan and place, covered,
over a low heat to keep warm. Return
potato and remaining cooking liquid to
the oven and roast for 30 minutes or
until potato is golden.
Using two forks, coarsely shred lamb.
Serve with potato and pears, drizzled
with cooking liquid and sprinkled with
extra thyme.
BUCKWHEAT CREPES WITH RAW
CHOCOLATE-HAZELNUT SPREAD
SERVES 4 (MAKES 8 CREPES)
Begin this recipe 1 day ahead.
(^1) / 2 cup (125ml) milk
2 eggs, lightly beaten
40g unsalted butter, melted
2 tsp coconut sugar
65g sprouted buckwheat flour
(we used Rude Health brand
from doorsteporganics.com.au
- substitute regular buckwheat flour)
2 tbs sorghum flour (from health
food shops)
Creme fraiche, to serve
RAW CHOCOLATE-HAZELNUT SPREAD
(MAKES 400g)(^2) / 3 cup (100g) hazelnuts
1 cup (100g) cacao powder
100g firm extra virgin coconut oil
100ml maple syrup
For the spread, soak hazelnuts in water
overnight. The next day, drain and rinse
well. Place in a food processor and whiz
until fine. Add^1 / 4 tsp salt flakes and pulse
to combine. Add^1 / 4 cup (25g) cacao and
whiz to combine, then add 25g coconut
oil and whiz until combined. Repeat
process 3 more times, scraping down
sides of bowl each time, until all cacao
and coconut oil have been added and
mixture is well combined.
With the motor running, add maple
syrup in a thin, steady stream to form
a paste. If the mixture splits, add warm
water, 1-2 tbs at a time, with the motor
running, to bring back together. (You
can store the spread, covered, in an
airtight container at room temperature
for up to 1 week.)
To make the crepe batter, whisk milk
and egg in a bowl until smooth, then
whisk in 3 tsp melted butter. Gradually
add sugar and flours, and whisk well to
combine. Set aside for 30 minutes to rest.
Heat a large non-stick frypan over
medium heat. Wipe pan with paper towel
dipped in remaining 25g melted butter.
Spoon 2 tbs batter into pan, tilting the
pan to thinly coat the base. Gently tap
the pan once onto the stovetop to knock
out any air bubbles and create an even
spread of batter.
Cook the crepe for 1 minute or until
bubbles rise to the surface. Flip and cook
for a further 10 seconds or until firm.
Transfer to a plate and cover to keep
warm. Repeat with remaining butter
and crepe mixture.
Spread a little raw chocolate-hazelnut
spread onto each crepe, add a spoonful
of creme fraiche, then fold crepes into
quarters and serve immediately.
delicious.com.au/recipes
For more seasonal wholefood For more seasonal wholefood
recipes that are good for you. recipes that are good for you.
delicious.com.au 95
EXTRACT.