RECIPES

The following recipes are for casual eating and are great to take on picnics or easy weekend lunches.  They are also suitable for children to help make.

: : Turkish Bread with Middle Eastern Lamb Topping
: : Pan Bagna
: : Hazelnut and Yogurt Cake with Fresh Figs

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Turkish Bread with Middle Eastern Lamb Topping

1 tablespoon olive oil
400gms lean minced Lamb
6 tomatoes, peeled, seeded and finely chopped
1 bunch spring onions, finely chopped
1 large red pepper, seeded and finely chopped
1/2 cup finely chopped fresh flat leaf parsley
1 tablespoon pomegranate molasses
1 teaspoon dried chilli flakes
1/4 teaspoon ground allspice

For garnish
4 tablespoon yogurt
1 tablespoon finely chopped fresh mint

Heat the oil in a large frying pan and cook the lamb for 4-5 minutes. Add in the tomatoes, onions, red pepper and parsley. Cook for a further 4-6 minutes until the red pepper is soft. Stir in the pomegranate molasses, chilli flakes and allspice cook for a further 3 minutes.

Spoon the topping onto warmed pocket bread or Turkish bread and serve topped with yogurt and chopped mint.

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Pan Bagna
The flavours and juices of this delicious Provencale sandwich can be designed to suit your tastes.
I have put anchovies, proscuitto and cheese, but you could use tinned tuna, tomatoes and olives - it is fun to experiment!

1 thin French loaf (known as ficelle)
2 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
1 garlic clove, finely minced
Salt and freshly ground black pepper
20gms anchovy fillets, drained
2 red peppers, roasted and skins and seeds removed
4 thin slices of Swiss cheese
4 thin slices of proscuitto
1/4 cup fresh basil leaves

Slice the French bread lengthways, leaving it attached along one side. Mix the olive oil, vinegar, garlic and seasonings together. Brush inside of the French bread on both sides. Lay the anchovy fillets roasted red peppers, Swiss cheese, proscuitto and basil leaves inside the loaf. Press together and wrap tightly with nonstick baking paper and tie with string. Place a heavy book to flatten the bread and leave for at least 30-40 minutes before serving. Cut into 6-8 and serve.

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Hazelnut and Yogurt Cake with Fresh Figs
Figs are soon to finish but this cake can be served with any fruit and works well with strawberries and raspberries

250g (11/4 cups) brown sugar
125g soft, unsalted butter, chopped
8 small nectarines or peaches, halved and stoned
2 organic eggs
1 teaspoon vanilla extract
125g plain flour
1 teaspoon baking powder
1/3 cup pouring cream

Combine 150g (3/4 cup) brown sugar with 60g butter in a heavy-based saucepan and stir over low heat until well combined and smooth. Remove from heat and pour into a well-greased, round, 23cm cake tin, spreading evenly. Place nectarine halves on top, cut-side down.

Using an electric mixer, beat remaining butter with remaining sugar in a bowl until creamy. Add eggs, one at a time, beating well after each, then stir in vanilla. Sift combined flour and baking powder into a bowl with a pinch of salt. Fold dry ingredients into butter mixture, add cream and mix well. Spoon mixture over nectarines and bake at 175C for 40 minutes, or until cooked when tested with a skewer.

Stand in tin for 5 minutes before turning out on a plate. Serve with yogurt or goats curd and honey mixed to sweeten. Cake will keep in an airtight container for up to 2 days.

Serves 8
Note: Other stone fruit such as apricots, small peaches and plums are also suitable.

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