PICKLED QUINCE AIOLI WITH HERB & RICOTTA FLATBREAD

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