Country Style - - COUNTRY COOK -

SERVES 6–8 This recipe makes about 1½ cups of pick­led quince aioli. It will keep in the re­frig­er­a­tor for up to 1 week. 250g good-qual­ity un­bleached bread flour

or plain flour ½ tea­spoon finely ground sea salt scant ½ tea­spoon bak­ing pow­der 300g good-qual­ity fresh ri­cotta 2 ta­ble­spoons fresh herbs, such as dill sprigs, torn mint leaves or fen­nel fronds 1 ta­ble­spoon milk 2 ta­ble­spoons salted but­ter, melted 300g–400g thinly sliced roast beef, to serve ex­tra good-qual­ity fresh ri­cotta, to serve ex­tra fresh herbs, such as dill sprigs, torn mint leaves or fen­nel fronds, to serve lime wedges, to serve PICK­LED QUINCE AIOLI 1 large quince, peeled, cored, 1 cup ap­ple cider vine­gar ¾ cup raw sugar

2 cloves (op­tional) 2 ju­niper berries* (op­tional)

2–3 gar­lic cloves, peeled 1 lime, rind finely grated, halved 1–2 ta­ble­spoons very light and spicy olive oil

To make aioli, place quince, vine­gar, sugar, cloves and ju­niper in a saucepan. Stir over a medium-high heat un­til sugar dis­solves and mix­ture boils. Re­duce heat to medium-low. Sim­mer for 1–1½ hours or un­til quince is very soft and cooking liq­uid has re­duced to a very thick syrup. Cool slightly. Place warm quince and syrup in a mor­tar (the warmth helps the flavours meld). Leave cloves and ju­niper berries in for a stronger flavour or re­move, if de­sired. Add 1 gar­lic clove. Pound with a pes­tle into a thick paste. Add more gar­lic to taste and pound to com­bine. Add a pinch of lime rind and a squeeze of lime juice. Sea­son with sea salt and stir to com­bine. Add a few drops of oil and quickly stir with a small whisk or spoon un­til in­cor­po­rated. Re­peat with re­main­ing oil un­til de­sired taste and tex­ture is reached. Sea­son to taste with more salt, lime rind or juice. Store in an air­tight con­tainer un­til re­quired. Place flour, salt and bak­ing pow­der in a bowl. Stir to com­bine. Add ri­cotta and herbs. Us­ing your hands, squeeze ri­cotta through flour mix­ture. Turn onto a floured sur­face and knead un­til a stiff dough forms. (If dough is too dry, add milk or more ri­cotta.) Wrap in plas­tic wrap. Rest for 10–15 min­utes. Divide dough into 6–8 golf-ball sized pieces. Roll out dough balls un­til about 4–5mm thick. Heat a char­grill pan over a medium-high heat. Chargill flat­bread for 1–2 min­utes each side or un­til cooked through. Trans­fer to a warm plate and im­me­di­ately brush both sides with melted but­ter. To serve, top flat­bread with quince aioli, roast beef, ex­tra ri­cotta and ex­tra herbs. Fin­ish with a squeeze of lime. * Avail­able at spe­cialty spice shops, del­i­catessens and some su­per­mar­kets. cut into 1–2cm thick wedges

Pick­led quince aioli with herb & ri­cotta flat­bread

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