95
Feta and greens gözleme
A lot of rolling and folding go into making this Turkish
flatbread, but when you bite into them all the hard
work will be forgotten. The traditional filling is
silverbeet, but we’ve added kale and fresh herbs
for fragrance and flavour. A good sprinkle of salt at
the end and a squeeze of lemon are non-negotiable.
Start this recipe a day ahead to rest the dough.
Prep time 45 mins, cook 35 mins (plus resting)
Makes 6
300 gm (2 cups) plain flour, plus extra
for dusting
300 gm wholemeal plain flour
150 gm Greek yoghurt
2 tbsp vegetable oil, plus extra for drizzling
and frying
Lemon wedges, to serve
Feta and greens filling
180 gm (about^1 / 3 bunch) silverbeet, including
some stalks, coarsely chopped
70 gm kale, coarsely chopped
½ cup coarsely chopped mint
½ cup coarsely chopped flat-leaf parsley
2 tbsp coarsely chopped oregano
2 spring onions, thinly sliced
½ onion, finely chopped
1 garlic clove, finely chopped
¼ tsp ground cumin
Pinch of ground allspice
250 gm feta, crumbled
Finely grated rind of 1 lemon
1 Combine flours in a bowl with 1 tsp salt and
make a well in the centre. Add yoghurt, oil and
260ml water to well and mix to form a rough
dough. Turn out onto a lightly floured surface and
knead until smooth and elastic (8-10 minutes).
Wrap in plastic wrap and stand overnight at room
temperature to rest.
2 Divide dough into 6 equal pieces. Working with
a piece at a time, roll out as thinly as possible to
form a rough 25cm x 45cm rectangle and drizzle
with a little oil. Fold in half to form a square, then
in half twice more to finish with a small square.
Repeat rolling, drizzling and folding twice more.
Set aside and repeat with the remaining pieces
of dough.
3 For filling, combine greens, herbs and spring
onion in a bowl, and combine onion, garlic and
spices in a separate bowl. Roll a dough square to
a rough 22cm x 30cm rectangle and, with a short
edge nearest you, sprinkle the bottom half with
a sixth of the filling ingredients starting with the
silverbeet mixture, then the onion mixture, then
feta, season generously and finish with a little
lemon rind. Fold down top half of dough to cover,
pinch edges to seal, then repeat with remaining
dough and filling.
4 Heat a little oil in a frying pan over low-medium
heat and fry gözleme one at a time, turning
occasionally, until golden brown and cooked
through (5-6 minutes). Keep warm in a low oven
while frying remaining gözleme, wiping out pan
with paper towels between each. Cut into squares
and serve with lemon wedges and extra salt.
Wine suggestion Crisp, dry Turkish white.
Salami and fennel pizza with burrata
It’s pretty hard for homemade pizza to measure up
to those cooked in a wood-fired oven, but a good
dough recipe and top-notch toppings help you get
pretty close. If you don’t have a pizza stone, heat
a couple of heavy steel baking trays in the oven and
you’ll end up with a good crisp crust.
Prep time 20 mins, cook 20 mins (plus proving)
Makes 4 (pictured p90)
400 gm canned whole tomatoes, drained
2 anchovy fillets
2 whole garlic cloves, plus 1 extra,
thinly sliced
140 ml extra-virgin olive oil, plus extra
for drizzling
1 long red chilli, thinly sliced
12 thin slices hot sopressa, torn
12 thin slices mild sopressa, torn
2 baby fennel bulbs, thinly sliced on a
mandolin, fronds reserved and a few
tops thinly sliced, to serve
80 gm pecorino, finely grated
4 burrata
Pizza dough
2 tbsp olive oil
7 gm (1 sachet) dried yeast
1 tsp caster sugar
450 gm pizza flour1 For pizza dough, combine olive oil, yeast, sugar,
½ tsp salt and 350ml lukewarm water in a bowl
and set aside until creamy on top (2-3 minutes).
Gradually add flour, mix until a rough dough
forms, then turn out onto a lightly floured surface
and knead until smooth and elastic (6-8 minutes).
Place in a lightly oiled bowl, cover with plastic wrap
and stand until doubled in size (1-1½ hours).
Knock back dough, knead lightly, then return to
bowl, cover and set aside again until doubled in
size (45 minutes to 1 hour). Meanwhile, preheat
oven to 250C and place 2 heavy oven trays in the
oven to heat.
2 Process tomato, anchovies, whole garlic cloves
and 50ml oil in a food processor until smooth.
Season to taste and set aside.
3 Combine sliced garlic, chilli, and remaining oil
in a small saucepan and heat over low heat until
fragrant (2-3 minutes). Set aside.
4 Divide dough into 4 equal pieces, then form
each into 30cm-diameter round with the palm of
your hand or a rolling pin, and place on separate
pieces of baking paper. Thinly spread reserved
tomato mixture over bases, top with sopressa,
fennel and pecorino, and drizzle with a little oil.
Bake pizze, still on baking paper, in batches on
heated trays, swapping trays halfway through
cooking, until browned at the edges and cooked
through (6-8 minutes). Top each with a burrata,
fennel fronds and sliced fennel tops, drizzle with
chilli oil to taste, season to taste and serve.
Wine suggestion Gutsy southern Italian red.Pork skepasti
It could be said that this gyro classic is a little over the
top, but what’s not to love about a sandwich stuffed
with roast pork and hot chips? We’ve made small pita
for this recipe, but shop-bought will work fine. Start
this recipe a day ahead to dry the pork skin.
Prep time 30 mins, cook 50 mins
(plus proving, cooling)
Makes 4 (pictured p91)
1 kg piece boneless pork belly, skin scored
2 tsp finely chopped thyme
2 tsp finely chopped oregano
2 garlic cloves, finely chopped
½ tsp fennel seeds, crushed with a mortar
and pestle
½ tsp cumin seeds, crushed with a mortar
and pestle
1 tsp paprika
2 tbsp olive oil, plus extra for drizzling
and frying
3 sebago potatoes, peeled and cut into
7mm-thick chips
1 cup torn flat-leaf parsley
½ small Spanish onion, thinly sliced
2 pickled green chillies, thinly sliced
Finely grated lemon rind, to serve
Pita bread
300 gm (2 cups) plain flour, plus extra
for dusting
5 gm dried yeast
Sumac mayo
100 gm mayonnaise
100 gm Greek yoghurt
Juice of 1 lemon
1 garlic clove, finely grated
1 tsp ground sumac, plus extra to serve1 Place pork belly skin-side up on a wire rack
in the sink. Pour boiling water over the skin until
score marks open up, pat dry and refrigerate,
uncovered, overnight for skin to dry out.
2 Preheat oven to 220C. Place pork skin-side
down on a work surface and season. Combine
thyme, oregano, garlic, fennel seeds, cumin seeds
and half the paprika in a small bowl, scatter on
pork belly, then roll into a cylinder and tie at
intervals with kitchen string. Place skin-side up
in a roasting tin, drizzle with a little olive oil,
season generously with sea salt and roast until
skin starts to crackle (25-30 minutes). Reduce
oven to 150C and roast until just cooked through
(10-15 minutes). Rest for 30 minutes, then
thinly slice.>