delicious Australia — November 2017

delicious.

2017

Turn onto a lightly floured surface and

knead for 5 minutes or until smooth.

Divide mixture into 4 even portions.

Roll each portion of dough out to

a 30cm oval. Place flatbread on prepared

trays and sprinkle evenly with mozzarella,

then top with lamb mixture. Bake,

swapping trays halfway through cooking,

for 10-15 minutes or until golden brown

and crisp.

Place flatbread on serving plates. Drizzle

with yoghurt. Top with fennel, onion,

pomegranate seeds, mint and coriander.

Sprinkle with sumac and drizzle with oil.

The Tamar Valley area is

perfect for dairy farming.

EE

very picture tells a story – and with very picture tells a story – and with

Tasmania’s Tamar Valley, it’s all about Tasmania’s Tamar Valley, it’s all about

the lush countryside where farmers the lush countryside where farmers

are creating fine produce. It’s this are creating fine produce. It’s this

renowned region that’s home to Tamar renowned region that’s home to Tamar

Valley Dairy, which is gaining a reputation Valley Dairy, which is gaining a reputation

as a maker of gourmet yoghurt. The milk as a maker of gourmet yoghurt. The milk

used in Tamar Valley Dairy’s yoghurt range used in Tamar Valley Dairy’s yoghurt range

is sourced from Tasmanian farms and is sourced from Tasmanian farms and

delivered straight to their yoghurt delivered straight to their yoghurt

makers. The line is growing and now makers. The line is growing and now

includes fruited, such as raspberry and a includes fruited, such as raspberry and a

combination of strawberry and blueberry, combination of strawberry and blueberry,

Greek-style and kids’ no-added sugar Greek-style and kids’ no-added sugar

varieties, all exemplifying the brand’s varieties, all exemplifying the brand’s

commitment to quality – and taste. commitment to quality – and taste.

LAMB & POMEGRANATE LAMB & POMEGRANATE

FLATBREADFLATBREAD

MAKES 4MAKES 4

2 tbs slivered almonds2 tbs slivered almonds

300g lamb mince300g lamb mince

2 tsp ras el hanout (Moroccan spice mix)2 tsp ras el hanout (Moroccan spice mix)

(^22) // 33 cup (80g) coarsely grated mozzarella cup (80g) coarsely grated mozzarella
(^11) // 22 cup (125g) Tamar Valley Dairy cup (125g) Tamar Valley Dairy
Greek Style All Natural YoghurtGreek Style All Natural Yoghurt
1 fennel bulb, finely shaved1 fennel bulb, finely shaved
(^11) // 22 red onion, thinly sliced red onion, thinly sliced
Seeds of Seeds of^11 // 22 a pomegranate a pomegranate
(^11) // 22 cup fresh mint leaves cup fresh mint leaves
(^11) // 22 cup fresh coriander leaves cup fresh coriander leaves
Sumac and extra virgin olive oil, to serve Sumac and extra virgin olive oil, to serve
TAMAR VALLEY DAIRY SPONSORED THE OUTSTANDING REGION CATEGORY OF THE 2017 delicious. PRODUCE AWARDS
FL ATBREAD
11 / 2 cups (225g) plain flour
(^1) / 2 tsp salt
(^1) / 2 cup (125ml) warm water
(^1) / 4 cup (60ml) olive oil
Preheat oven to 220°C. Line 2 baking
trays with baking paper. Heat a large
frying pan over medium heat. Add
the almonds and cook, tossing, for
2 minutes or until toasted. Transfer
to a bowl.
Add lamb to pan and cook, stirring with
a wooden spoon to break up any lumps,
for 5 minutes or until lamb changes colour.
Add ras el hanout and cook for 1 minute
or until aromatic. Add almonds and stir to
combine. Remove from heat. Season.
For the flatbread, combine the flour
and salt in a bowl. Add the water and oil.
Stir until mixture just comes together.