Recipes from my travels will be coming soon but before all that I thought I’d catch up with recipes I intended to feature before leaving Australia…
I met Alison from www.alisonmcwhirter.com.au and we decided to create some kind of fusion between her photography and my cooking and styling. I only have Alisons images as cover photos (as watermarked) but I will take more myself soon (can’t wait to make these again). We made, photographed and ate lamb flatbreads, Linzer torte and pumpkin gnocchi, in that order (Linzer torte coming next).
Thanks Alison for lending your skills on this occasion, pastry aid as well as photography master! Recipe for the torte will follow and I think would work well with these flatbreads for lunch and afternoon tea or simple dinner and pud. Both courses hint spice, the first originating from Egypt or perhaps Greece where we will start our voyage and travel 689 miles (ish) south easterly to Austria for some torte made with intriguingly spiced pastry.
The flat breads are so delicious, everyone should try them at least once in their life and made as a huge pizza the recipe works a treat for a sharing starter or as part of a lunch with company. If you think in advance, make your own chilli oil, great accompaniment!
Lamb Flatbread Ingredients – Makes enough to top 4 medium sized breads (leftover topping makes a nice pasta sauce if you add tomatoes)
1 portion of no knead Pizza dough or dough/flatbread recipe of your choice. I like this recipe by Jim Lahey..
500g minced lamb
1 chorizo (about 200g) skin removed and finely chopped
1-2 tsp chilli powder (to taste)
2 tsp garlic salt
2 tsp ground cumin
2 tsp sumac
1.5 tbsp tomato puree
4-8 tbsp Greek yoghurt
Paprika to dust over yoghurt blobs
1 handful of fresh mint leaves
Drizzle of chilli oil (if you fancy)
Simply get your flat bread or pizza dough ready, shape as you wish and flatten (I do this on a sheet of baking paper as I find this the easiest way of transferring my bread to my pizza stone).
Mix the topping ingredients together by hand and place small chunks on top of the base. Don’t be tempted to flatten the mixture, if you use enough small chunks then these will eventually cover the surface anyway and rugged is better than smooth in this case.
Cook as recommended for your base, the pizza dough recipe I use cooks in a very hot oven for about 8 minutes.
Dollop over Greek yoghurt, dust with paprika and scatter with fresh mint leaves.